Chef Hill’s mouthwatering Cape Malay infused offerings at Radisson RED Cape Town V&A Waterfront

by Kyla Van Heerden

In the second annual Taste of Radisson series, top chefs from Radisson Hotels across South Africa have unveiled their latest food and beverage offerings. The series of gastronomic events has been held across eight Radisson Hotels in SA between Johannesburg, Cape Town, Gqeberha and Umhlanga in August and September. The first of the eight evening events took place at the Radisson Blu Gautrain Hotel, Sandton JohannesburgRadisson RED Johannesburg Rosebank, Radisson Blu Hotel, Port ElizabethRadisson Hotel & Convention Centre, Johannesburg, O.R. Tambo and Radisson Blu Hotel, Durban Umhlanga and Radisson Blu Hotel Waterfront, Cape Town.

The last event of the series unfolded on 21 September at Radisson RED Cape Town V&A Waterfront in a night that highlighted Radisson Hotels’ distinct atmosphere and superior hospitality. Guests attending the event at the hotel’s vibrant OUIBar + KTCHN were treated to a five-course pairing menu by the hotel’s Executive Chef André Hill, a Cape Town native who has been in the industry for over 20 years.

Guests were welcomed by their first culinary delight of the evening, a starter of curry vetkoek, black pepper and fennel rolls, seed loaf nori with garlic butter and pickled red onions. The event kicked off with Radisson RED Cape Town’s signature gin blending experience, with guests shown the different ways to blend their own gin.

Next, guests were served Chef Hill’s first course of paaper and smoked fish cream with a drizzle of a soy dressing paired with Lubanzi’s rosé bubbles, a delightful wine made with cinsault grapes from the Swartland region, that has fresh notes of strawberry and cherry.

“My inspiration behind crafting any menu is the fondness of the flavours I grew up loving in my childhood living in Bo-Kaap. I always like to add a Cape Malay flair to my dishes and honour my heritage with these incredible recipes. Elements like the paaper, made from samoosa pastry offcuts, and tamatie smoor feature on our Taste of Radisson menu to bring a Cape touch to the evening,” says Hill.

For the second, third and main courses of the evening guests relished more of Lubanzi Wines delightful offerings, with their sauvignon blanc and cinsault wines enjoyed throughout the event.

The third course of the evening saw guests enjoying Chef Hill’s tuna nicoise, tamatie smoor, green beans, eggs and dried black olives. Next, attendees were treated to a dish of wild mushrooms on a bed of cauliflower purée with truffle dressing and pickled onions.

With the evening well underway, guests were served Chef Hill’s main of braised lamb shoulder with ricotta, tomato couscous, apple rémoulade and dukkha. Lastly, as the event drew to a close dessert was served – a decadent lemon cake accentuated with miso caramel, coconut cream with pops of roasted pineapple. As guests enjoyed the final course of the evening they sipped on The Mali, a signature Malibu rum cocktail with peach schnapps, lime, grenadine and orange bitters.

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