TASTEMAKERS

Word of Mouth •JlK Whats new, whats now and whats next? Bern le Roux reports ,^gj The New Asian WITH QUALITY ASIAN INGREDIENTS N|», COUNTRYWIDE, IT'S GETTING EASIER TO FIND AUTHENTIC "A8fi?i FLAVOUR. THREE TOP CHEFS REVEAL THEIR BEST ASIAN DISHES AND SHARE THEIR INSIGHTS INTO EASTERN TRENDS J'<*/ '' RICHARD CARSTENS The Restaurant: Manolo, Cape Town The Dish: A seafood plate to tantalise the senses. 'With the shortage of fish, sushi chefs are having to reinvent the way they prepare and present it.' Top Trends: There has been a major shift in Japanese Kaiseki tradition. Encapsulating the traditional cuisine of tea houses, it's based on the senses and on purity. A meal consists of many small dishes that reflect the seasons.' Call a 021 422 4747 P' RUDI L1EBENBERG The Restaurant: Saxon, Johannesburg The Dish: Asian tapas: salmon with marinated rice, avo mayonnaise and salmon roe; cucumber and calamari salad with a crisp fried prawn wrapped in noodles; nasi goring with poached egg crusted in prawn crisps; chicken ramen with noodles and teriyaki chicken. Top Trends: 'Over 70 per cent of Asians snack four to eight times a week, mostly at food stalls, but also at cafes and restaurants. Snacking means eating small, quick meals during the day, often in place of real meals, which has resulted in Asian Tapas bars. Asian soups served as mini meals incorporating noodles and veg are also big.' Call -s oil 292 6000 1AN MANCAIS The Restaurant: The Cape Colony, Mount Nelson Hotel The Dish: Vietnamese black-lacquered roasted lamb rack served with Chinese-style bok choy. Top Trends: 'Vietnamese dishes will be the next to hit the global market, along with Korean, Cambodian and Indonesian. Low-cost specialised % restaurants will J be making a % mark in the food ^r industry. Typical ^ 4 ingredients that are popular in Asia will be incorporated worldwide; give thought not to the coriander leaf, but more importantly the root itself, which is an amazing ingredient to infuse in liquid or stir fries.' Call 3 021 483 1948 o z WE LOVE... Kloovenburg's addictive chutney replacement - ! r1- o r- 1 r> C 1 -11 -J 3 Olive & rigjam, K35, from select retail outlets countrywide I OUVE<1G)MI franc JAM o O Don't Miss... Knysna's Gastronomies Festival, from 23 September to 1 October, where world-renowned baker James Macquire will be hosting workshops and giving demonstrations. For tickets, call » 044 3O2 5749 or visit "f1 www.gastronomicakny.co.za 130 HOUSKOtlAROHN OCTOBER 2OO7 Blues, Camps Bay, Cape Town An astounding transformation of a Camps Bay institution, Blues is back with a vengeance. The focus is on modern Italian honed by Lorenzo Schiaffini from London's River Cafe. The food hints at that of Georgio Locatelli and Mario Batali - try the sweet potato and butternut gnocchi served with a taleggio foi A very sexy summer restaurant fc key straight into your BlackBerry. Call s 021 438 2O40