At the Burns Night dinner and CANSA Fundraiser Auction held in January, members Mark Cawdron and Jeremy Kriek successfully bid for the prize of a private dinner for eight with Chef Charlie.
The prize was in high demand, particularly amongst those of us lucky enough to have experienced Chef Charlie’s unique tasting menus previously.
For those who don’t know Chef Charlie, he describes himself as “Yorkshireman, Chef, forager and ale drinker”. He’s appeared on The Great British Menu cooking show twice, won a Michelin Star and a Michelin Star Rising. Before consulting to the RNYC, he was Chef Extraordinaire at 9th Avenue Bistro in Durban, and lectures at the Fusion Cooking School. What a win for Durban! If that isn’t talent enough, he is affable and extremely likeable guy; no grand ego, just an insatiable passion for food which he shares in his inimitable style (with thanks to the 9th Avenue Bistro website).
Just to whet your appetites, here’s the tasting menu Chef Charlie prepared for us in Apr 2018, at Jeremy and Tracy’s fabulous home in Hillcrest:
-Bread n bits to start
-Goats cheese, heirloom tomatoes, pickled watermelon rind, macadamia nuts
-Tartar of trout, smoke oil, crispy capers, brown bread, creme fraiche
-Confit egg yolk, grilled mushroom, herbs, toasted seeds
-Belly pork, quince, kale, smoked plum ketchup
-Roast loin and confit rib of lamb, wild spinach (imfino), roast baby brinjal, cow pea Veda and curry oil
-Wine berries, peach, creme Chantilly
-Dark chocolate tart, white chocolate ice cream, Lilly pilly curd
Just reading that again makes my mouth water, with fond memories of such a splendid evening.
Thank you Chef Charlie for volunteering your time and skills, in support of this worthy fundraiser.
What an honour and pleasure it was to experience your supreme and unique talent.
– Ginny Cawdron