VENI­SON

Gourmet (South Africa) - - PALATE -

Veni­son – and par­tic­u­larly more un­usual va­ri­eties – is be­com­ing a pop­u­lar choice for chefs around the globe. On Bri­tish menus the likes of mun­t­jac and fallow deer are nearly as com­mon as par­tridge. Ex­ec­u­tive Chef Archie Maclean of Catha­rina’s at Steen­berg, Cape Town, is break­ing new ground on the culi­nary fron­tier in SA with his ex­cit­ing ‘con­tem­po­rary her­itage’ cui­sine. Ex­per­i­ment­ing with warthog and os­trich as well as more un­usual ze­bra and crocodile cuts, Archie takes din­ers on a jour­ney of dis­cov­ery. Sig­na­ture dishes in­clude pan-fried crocodile tail and grilled ze­bra loin (pic­tured). Turn to page 8 for the top 10 lo­cal restau­rants serv­ing game.

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