For Father’s Day, Pete-Goffe Wood took over
the MasterChef SA kitchen at Nederburg to cook a man-sized meal for a pair of
wine fans. Taste’s Abigail Donnelly was there to keep the boys in line
The boys are back in town. Paarl, to be
specific, Congregated at Nederburg’s awesomely outfitted MasterChef5A kitchen
is the inimitable Pete-Goffe Wood, as well as Cape Wine Master Allan Mullins
and Nederburg winemaker Razvan Macici, the duo who was tasked with crafting
bespoke white and red blends for the MasrerChef SA series. Today, there are no
glaring lights, booms or directors shouting, “action”, though.” l never
realised how much I missed it until now; it’s like coming home says Pete, who
spent six straight weeks on set, bestowing his expert opinion along with fellow
judges Benny Masekwameng and Andrew Atkinson. “It’s surreal how quiet the
kitchen is without the contestants and the crew.”
Stepping
up to the plate is Razvan and Allan’s 2010 Nederburg Grenache.
Not surprisingly, the hush is short-lived,
as Razvan soon uncorks an ice-cold bottle of Nederburg’s special 200911
Centuries Sauvignon Blanc in anticipation of the thirsty work lying ahead. He
takes a seat next to Allan, establishing the peanut gallery that will cheekily
critique Pete’s show-cook performance from a safe distance.
In keeping with this issue’s back-to-basics
theme, Pete has been tasked with whipping up a three-course feast of Easy,
accessible eats that complement Allan and Razvan’s MasteiChef wines. Adding a female
touch to the proceedings is Taste Food Editor Abigail Donnelly, who, in between
styling shots, will join the band of brothers in sampling Pete’s food-and-wine
pairings.
Pete starts off with a zingy ceviche of
panga, a sustainable fish not dissimilar in texture to red roman or snapper,
marinated in lime juice, olive oil, chilli and preserved lemon, and served with
slightly astringent capers, creamy ayo and pickled fennel. The pairing partner
of choice is Nederburg’s 2011 Sauvignon Blanc Chardonnay blend. “The tartness
of the lime and the fresh fish need a wine that isn’t too acidic explains
Allan. This white blend has the freshness of a Sauvignon Blanc, which enhances
the taste of the fish, but is also filled out nicely by the Chardonnay, which
stands up to the chilli and echoes the creaminess of the avocado.”
“The mouthfeel of the wine works very well
with the texture of the ceviche concurs Razvan.”When pairing food and wine,
both elements need to enhance each other, which is why this is such a
successful coupling.”
Next on the menu is Pete’s rolled shoulder
of lamb, slow-roasted for two-and-a-half hours and served with turnips, baby
carrots and cara melised shallots in a red-wine sauce, alongside buttery mash.
Stepping up to the plate is Razvan and Allan’s 2010 Nederburg Grenache.
Featuring just a hint of Carignan, which adds structure to the blend, the wine
is spicy with a velvety soft texture. “This Grenache needs a bord kos,” says
Pete, gesticulating a mounded plateful.”I think the dish successfully stands up
to the wine’s opulence.”
“This is the epitome of gourmet peasant
food concurs Allan, while mopping up some of the delicious sauce with a slice
of freshly baked sourdough bread. “It’s balanced perfectly with mouthfuls of
the rustic, slightly gutsy Grenache”
For
this satisfying meal clincher, Pete has chosen Razvan’s Nederburg Winemaster’s
Reserve Special Late Harvest as the complementary tipple.
Abigail, who admits to not being the
biggest red-wine drinker, is pleasantly surprised by the Easy-drinking red,
describing how the berry-like character of the wine is echoed in the sweetness
of the caramelized shallots and is the ideal foil for the slightly bitter
turnips and rich, robust Iamb. Before long, a Provençal-style dessert of apple
tarte tatin, served with a dollop of crème fraîche, is brought to the table.
For this satisfying meal clincher, Pete has chosen Razvan’s Nederburg
Winemaster’s Reserve Special Late Harvest as the complementary tipple. “This
sweet wine is neither cloying, nor syrupy: he explains. “It offers the perfect
amount of acidity and a touch of spiciness to cut through the sweetness of the
dessert”
It’s a brilliant way to end off a mealy adds
Razvan. “Sipping this dessert wine is like tasting a basket of fruit. It brims
with the flavours of apricot, peaches and honey that especially come through after
a taste of the lovely apple tart.”
Following the three-course lunch, the boys
— and girl — are suitably sated, taking leisurely sips of post-prandial wine
while looking out over the farm’s vineyard. Had one of MasterChef SA’s
directors been present, he would most certainly pick this instance to pipe up
with a triumphant “Cut!” before the camera fades to black.
