Lo­cal on sta­ge at I­ta­li­an fes­ti­val

Graaff-Reinet Advertiser - - Voorblad -

The wor­ld’s lar­ge­st food fes­ti­val, Ter­ra Ma­d­re Sa­lo­ne del Gusto is an e­vent or­ga­ni­zed by the Ci­ty of Tu­rin, Slow Food, and the Re­gi­on of Pied­mont in col­la­bo­ra­ti­on with I­ta­ly’s Mi­ni­stry for A­gri­cul­tu­ral, Food and Fo­re­stry Po­li­cies.

For four days par­ti­ci­pants en­joy works­hops, cook­e­ry de­mon­stra­ti­ons, de­bates and dis­cus­si­ons on food-re­la­ted to­pi­cs as va­ried as cli­ma­te chan­ge to the ro­le of bees.

This y­e­ar, a small de­le­ga­ti­on from the Ka­roo was pri­vi­le­ged to be part of the e­vent, with well-kno­wn Ka­roo chef Gor­don W­rig­ht ho­nou­red to be one of the top 50 in­ter­na­ti­o­nal c­hefs in­vi­ted to cook a tra­di­ti­o­nal dish in the In­ter­na­ti­o­nal Kit­chen.

W­rig­ht’s wi­fe Ro­se, Graaff­rei­net far­mer Tim Mur­ray, and Mi­ke and Pam Nee­be from Axe Hill Wi­nes in Ca­litz­dorp com­ple­ted the Ka­roo li­ne-up.

O­ver 50 c­hefs from the Slow Food net­work took turns in the kit­chen, cook­ing up de­li­ca­cies and spe­ci­a­li­ties from a­round the glo­be, ta­king vi­si­tors on a jour­ney through wor­ld gas­tro­nomy.

W­rig­ht was one of the c­hefs gi­ven a ti­me slot to sho­w­ca­se South A­fri­ca’s food her­i­ta­ge as well as do a short pre­sen­ta­ti­on on a spe­ci­fic dish and its his­to­ry. Af­ter the de­mon­stra­ti­ons, the pu­blic then had the chan­ce to pur­cha­se and tas­te the dis­hes.

Na­tu­ral­ly, Gor­don’s pe­a­nut chic­ken dish was a hit and sold out very quick­ly. “It was a gre­at ho­nour to be in­vi­ted as one of the c­hefs to cook in the In­ter­na­ti­o­nal Kit­chen,” said W­rig­ht.

As well as the In­ter­na­ti­o­nal Kit­chen spot, he al­so ga­ve a works­hop on me­at pre­ser­va­ti­on techni­ques from A­fri­ca to Hun­ga­ry, wor­king in col­la­bo­ra­ti­on with a Hun­ga­ri­an chef and I­ta­li­an sa­lu­mier Fe­de­ri­co Fi­a­moz­zi, who spent ti­me trai­ning with W­rig­ht in I­ta­ly in 2012 and has sin­ce do­ne an ap­pren­ti­ces­hip in Graaff­rei­net with him in 2016.

They we­re joi­ned by Mi­ke Nee­be and Fran­ces­co Cin­za­no of Cin­za­no S­pu­man­te wi­ne fa­me. W­rig­ht was al­so part of a te­am of South A­fri­can c­hefs who ga­ve a “No­se to Tail” works­hop.

Whi­le W­rig­ht was bu­sy cook­ing up a storm, Tim Mur­ray and the Nee­bes had a gre­at ti­me in­tro­du­cing the Ka­roo and its won­der­ful pro­ducts to the par­ti­ci­pants from a­round the wor­ld. The­re was a lot of in­te­rest in the Ka­roo and the u­ni­que pro­ducts that we­re on dis­play: the wi­nes, the pickled a­ga­ve buds and the ran­ge of A­ga­ve­sol he­a­ling skin pro­ducts.

The next e­vent for Slow Food Ka­roo will be the Gre­at Ka­roo Lamb braai on 27 Oc­to­ber at Klub Li­ber­tas - mo­re de­tails from tas­te­ot­ka­roo@gmail.com

Ro­se and Gor­don W­rig­ht and Graaff-rei­net far­mer Tim Mur­ray at the wor­ld’s lar­ge­st food fes­ti­val, Ter­ra Ma­d­re Sa­lo­ne del Gusto in I­ta­ly.

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