Photos by Paul Martens
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KITCHEN
South Africa’ s food culture is growing as quickly as its wine industry. Reflecting the cultural diversity of South Africa, the cuisine draws upon its indigenous and settler roots( including British, Dutch, and Indian) to form a rainbow cuisine that is unique and just starting to define itself in contemporary terms.
As Sommeliers Mike Muirhead, Gary Hewitt, and Darren Raeside found out, the best way to taste a region’ s wine is to pair it with ingredients that come from the same soil. Banville & Jones’ s wine experts teamed up with Chef Mynhardt Joubert of Bar Bar Black Sheep in Riebeek Kasteel, in the Swartland, South Africa, to pair some of the region ' s best wines with the chef’ s innovative South African fare. The experience was photographed by Paul Martens of Blend Imports. Join Chef Louise Briskie-de Beer of Cafe Savour and the Banville & Jones wine experts on September 13 for Test Kitchen Encore( details on page 54).
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