KZN Food Heroes

IMG_6836

The Oyster Box kicked off this initiative last year, serving to showcase some of the province’s best current and up and coming suppliers. This is the exact thing that KZN and Durban needs and deserves, a respected platform that positions on the provincial and national map the bounty of incredible artisinal food producers we are so lucky to have.

Into its second year, the KZN Food Heroes dinner kicked off with some introductions and the hotel’s eponymous little molluscy morsel of awesome, as an amuse bouche for the guests. The Oyster Box farms its own Natal oysters along the coast, so it was fitting to start the meal off with this, topped with a citrus-whipped yoghurt dressing made from one of the featured suppliers, Gourmet Greek’s double thick greek yoghurt.

IMG_6842IMG_6843IMG_6848

Even the decor and favours were of local origin, with fresh herbs provided by Peter’s Gate in the midlands, and fresh flowers from LIV Village in Durban.IMG_6854


The first course was a cured meat platter, representing charcuterie from Midlands Speciality Products. It was complemented by a 24-month aged cheddar, field mushrooms and a strawberry reduction made from the fruit grown at Cappeny Estate in the North Coast. It came paired with Nottingham Road Brewery’s Pye-Eyed Possum Pilsener. IMG_6859IMG_6860IMG_6862

Second course was a celebration of the game meat provided by Zulu Waters. A combination of two fillets, black wildebees and berg eland, both aged for 21 days, crispy sweet potato ribbons, potato cake, sauteed mushrooms and a sauce Diane (a type of buttered brandy mushroom sauce, with a bit of Worcestershire in to give that sweetness and offset the umami notes). This was excellent. Although a standard “meat and potatoes” interpretation, the flavours did the produce justice.IMG_6863IMG_6864

Dessert represented Cappeny Estates Strawberry farm. An ambitious white chocolate and strawberry canneloni. A plate-sized tuille piped with white chocolate strawberry mousse, surrounded by a moat of zingy strawberry coulis, sprinkled with fresh and dessicated strawberry. In one plate, the strawberry had been used a multiple of ways: moussed, sauced, dried, fresh, sweetened, soured and baked. Not bad for fruit that people said could not grow on the coast. As the strawberry farm representatives explained, no one told the strawberries that. So they grew!IMG_6865IMG_6866

The cheeseboard rounded off the meal as a glamorously laden cart was rolled out, heaving with large blocks of cheeses, in varying degrees of softness and ages, decorated by grapes, more strawberries, and fresh honey oozing right out of the comb. A feast and setup that the Roman god of agriculture and wine, Bacchus, would have approved of. IMG_6875IMG_6879IMG_6886IMG_6888oysterboxfood-heroes-logo

Add a comment

*Please complete all fields correctly

Related Blogs

Posted by cuizine | July 17, 2018
A vintage venue for a new Jack Salmon
One of Durban's favourite seafood and sushi spots has just opened its fourth (and possibly most beautiful) branch, in Florida Road. This much-loved local eatery has dropped anchor at a...
Chef Constantijn Handiek
Posted by cuizine | July 16, 2018
031 Street Food Festival
Four of the province's best chefs will be serving up a once-off and seriously gourmet street food dinner with a twist at Surf Riders on the evening of the 27th...
Posted by cuizine | February 5, 2018
Valentine’s Specials 2018
The Durban Valentine's Day specials list is heeeere! Indulge to your romantic heart's content with the list below. There's something in there to suit any budget - from posh nosh...
error: Content is protected !!