Chefs who Share Ruinart Blanc pre-Dinner at The Saxon marriage of Swiss and SA cuisine!

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The third of three Chefs who Share pre-dinners held in Johannesburg this week was the best, and was held at The Saxon Hotel, Villas and Spa last night. It was a successful marriage of Swiss and South African cuisine, enjoyed by all attending.

For the first time Chefs who Share is being held in Johannesburg, after three years of the charity event having been held in Cape Town. When Chefs who Share co-founder Barbara Lenhard was challenged to host the event in Johannesburg, she decided to accept the challenge, and to stretch it into a six-day event, hosting Chefs who Share pre-dinners on three of the six days. The previous two dinners were held at the Four Seasons The Westcliff, and at The Maslow. Chef Werner Snoek of The Saxon and his team did most of the prepping, as his partner for the dinner, Reto Mathis of SWISS International, only flew in yesterday afternoon.

We were served Moët et Chandon Brut as a welcome drink, and the best Canapes of the week, the salmon on a stick being the best of the three we were served yesterday, with Wagyu beef, and feta on shortbread crisp.

We were given the choice of table and seat, and Marion Mertins and I chose seats facing the screen and microphone. It was most serendipitous that I landed up sitting next to Doug Vining and his wife Linnel. I soon felt that I knew Doug, and realized that we had been fellow-students at Wits Business School, doing our MBA part-time 30 years ago!

The bread basket was brought to each table. When I asked what each of the bread types were, the waiter placed one of each on my side plate, being cheese sticks, seeded bread, and brioche. Johan Vos, The Saxon GM Mr George Cohen’s right hand, soon called me to a well-lit area of the function venue, and this is where he and I took photographs of the dishes.

Xolani Mancotywa is the brand ambassador for Ruinart Blanc, and he told us that it is the oldest champagne house. The champagne bubbles are small, making it a fine champagne to drink.

MC Lentswe Bhengu has grown during the week in his role as Chefs who Share ambassador and MC for the pre-dinners, and described this year’s Chefs who Share as ‘a week of sharing, giving, and connecting’. Both Chefs Reto and Werner came out of the kitchen, and gave us a brief overview of the menu specially created for us. They had never previously worked together, and Chef Werner had to also do the prepping for Chef Reto’s dishes for dinner last night.

The first course was a spoil, with sous vide crayfish, curried cauliflower flan, and chutney, beautifully presented. This was paired with ‘R’ de Ruinart Brut NV, a blend of 60% Chardonnay and 40% Pinot Noir.

Chef Reto was praised for bringing two continents together, and for creating magic for Chefs who Share. He is the Veggie Box ambassador for Chefs who Share. He praised Barbara and Chef Werner for the fantastic welcome and support he received on his arrival. He said that the Veggie Box Initiative gives something back to underprivileged children, the Initiative having been created in 2013 alongside Chefs who Share, as a sustainable program, offering nutritious food for children, and supporting vulnerable communities.

The second course was an oxtail consommé with cherry tomatoes, and with a square of crumbed shredded oxtail. The ‘R’ de Ruinart Brut NV was paired with the consommé.

Both Jen Su and Alan Ford (of Cliff Central) spoke passionately about Chefs who Share. Alan challenged local corporates to get involved in underprivileged children, and reminded us that Chef’s who Share is a ‘phenomenal cause and concept’. He asked those in the room to get involved, and reminded them that ‘giving makes you feel great’. Yesterday the Chefs who Share Young Chefs program took off, with seven chef finalists presenting the Canapes they had prepared to the media.
Today the chefs will cook for about 400 children at a special needs school.

Our main course was Engadine mountain herb crusted loin of Springbok, served with a grappa emulsion, truffle-scented polenta, and creamed mushroom ragoût. The dish was paired with Ruinart Blanc de Blanc NV, made from 100% Chardonnay.

Dessert was lemon and elderflower themed, with elderflower ice cream, caramelised white chocolate, honey meringue, curd and lemon drizzle sponge, which was paired with Ruinart Rosé NV, a blend of 50% Pinot Noir, 30% Chardonnay, and 20% red wine.

Tea and coffee were served with friandise, being marshmallow inside white chocolate, red wine jelly inside dark chocolate, and chocolate macarons.

While I was at The Saxon, I asked if it would be possible to see Chef Candice Philip of Luke Dale-Roberts at The Saxon, and she came down to say hello. She allowed me to see the interior of the restaurant, which was changed when Chef Luke took over the restaurant earlier this year. Chef Candice will be cooking at the Chefs who Share Gala Dinner on Saturday evening, in a team with Belgian Chef Piet Huysentruyt of Likoké restaurant in France, which has received a Michelin star.

Earlier in the evening I was greeted by The Saxon GM George Cohen, and he told me that they have appointed a new Australian Executive Chef Jane Mulry. She had worked at the hotel previously, and has been welcomed back by the staff, having arrived two days ago. She has worked at a host of restaurants and accommodation establishments, now being responsible for the cooking at Saxon Hotel, Shambala Private Game Reserve, and Steyn City. One of her career achievements has been working for Chef Marco Pierre White in London. Her cheffing career has included North Island, Bangkok, Tasmania, Sydney, and the Mount Nelson. She believes in giving back to the industry, and says that ‘we are makers of our own destiny’!