FOOD Cooler weather means there’s plenty of time to cook up this sexy, smoky menu from chef Wes Randles of Cape Town’s Shortmarket Club
Wes Randles of The Shortmarket Club in Cape Town pushes the culinary envelope with dishes that celebrate unusual tastes and textures
FRESH FIG WITH BRINJAL PURÉE For the brinjal purée
4 brinjals 100g sumac Fine salt and olive oil, to taste 50g tahini 3 garlic cloves, peeled Juice of 1 lemon, to taste
12 fresh figs 50g hazelnuts, toasted 60ml hazelnut oil 30g fresh sorrel leaves Edible flowers Thin slices of bread, toasted
Preheat the oven to 180ºC. Cut the brinjals in half, season with sumac, fine salt and olive oil, and bake for 30 minutes. Remove the skins and pulse the roasted flesh with the tahini and garlic in a blender until smooth. Season with the lemon juice and salt, to taste. Add a generous spoonful of brinjal purée to each of six plates. Tear the them around the purée. Garnish with toasted hazelnuts, hazelnut oil, sorrel and edible flowers. Serve immediately with thin slices of toasted bread.