Taste for Rein­ven­tion

SLOW Magazine - - Must Go -

With the re­cent launch of The Course at SLOW in the City, Jo­han­nes­burg’s new­est din­ing des­ti­na­tion, comes a sig­na­ture menu that em­bod­ies the restau­rant’s be­lief that “taste changes ev­ery­thing.” Shaped by the joint vi­sion of res­i­dent Ex­ec­u­tive Chef, Eli Wil­liams, and head recipe de­vel­oper, Ero As­te­riou, the of­fer­ing has been de­signed to not only re­flect the unique char­ac­ter of the restau­rant’s city set­ting, but to re­spond to its evolv­ing nu­ances.

With dishes such as char-grilled rib eye – pre­sented on the bone and ac­com­pa­nied by pearl onion tarte tatin and masala mush­room sauce – or the im­pro­vised reper­toire of tapas plates, Wil­liams and As­te­riou’s menu seeks to cel­e­brate a sense of both time and place by pay­ing homage to the city and its sea­sons. This ap­proach is demon­strated through a bian­nual adap­ta­tion of the menu, an in­ven­tive tex­tu­ral pal­ette, sur­pris­ing taste com­bi­na­tions and con­sid­ered cock­tail pair­ings. By blend­ing the best of in­ter­na­tional cui­sine trends with lo­cally sourced in­gre­di­ents and home-grown in­flu­ences, Wil­liams and As­te­riou have cre­ated a fit­ting epi­curean ode to a city of con­trasts.

Wil­liams’ abil­ity to cap­ture the city’s elu­sive char­ac­ter can per­haps be traced to her rel­a­tively re­cent mi­gra­tion to Jo­han­nes­burg just over a decade ago, hav­ing be­gun her ca­reer cook­ing for West­ern Cape gour­mands at some of the re­gion’s finest five-star es­tab­lish­ments, in­clud­ing The Ta­ble Bay Ho­tel, The Twelve Apos­tles Ho­tel and The Cel­lars-ho­henort. Wil­liams’ sub­se­quent re­lo­ca­tion has seen her serve as both Ex­ec­u­tive Sous Chef and Head of Pas­try at Mor­rells Bou­tique Es­tate, as well as Ex­ec­u­tive Sous Chef at the Dis­cov­ery Vi­tal­ity Healthy Food Stu­dio. With her ap­point­ment in 2017 as Ex­ec­u­tive Chef at SLOW in the City, Wil­liams now brings her ac­claimed blend of pre­ci­sion and pas­sion to the precinct’s best-known busi­ness and event space – and most re­cently, to the The Course at SLOW in the City, sit­u­ated ad­ja­cent to it.

Na­tive to Jo­han­nes­burg, As­te­riou’s lo­cal in­tu­ition and in­sight serves as the per­fect com­ple­ment to Wil­liams’ more wide-rang­ing frame of ref­er­ence. Hav­ing grad­u­ated with a Grande Diploma in culi­nary arts from the Prue Leith Chef’s Academy, As­te­riou was soon ap­pointed as Re­search and De­vel­op­ment Chef at Food Direc­tions, the air­line cater­ing divi­sion of Co­mair, where she was re­spon­si­ble for for­mu­lat­ing on­board menus for do­mes­tic British Air­ways flights and re­cently, the food of­fer­ing served across SLOW’S na­tional suite of lounges. Un­der­tak­ing re­search and recipe de­vel­op­ment for The Course at SLOW in the City rep­re­sents a nat­u­ral con­tin­u­a­tion of her in­ter­est in both the prac­ti­cal and cre­ative un­der­pin­nings of her art.

In com­bin­ing their ex­pe­ri­ence and ex­per­tise, chefs Wil­liams and As­te­riou are set to change Jo­han­nes­burg’s tastes for good. “Peo­ple want food that is sim­ple, but they also want a story, an ad­ven­ture” says Wil­liams of what the pair have cre­ated. “We can’t wait for them to sit down and sam­ple it,” As­te­riou con­cludes.

The Course at SLOW in the City is open to the pub­lic and SLOW in the City mem­bers from 07h00 to 21h00 on week­days, from 08h30 to 21h00 on Satur­days and is avail­able for pri­vate events on Sun­days. For reser­va­tions, con­tact +27 87 057 7482 or visit www.slow.co.za. The Course at SLOW in the City is lo­cated on the cor­ner of Rivo­nia Road and West Street in Sand­ton, Jo­han­nes­burg.

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