A tasty voyage of discovery awaits visitors to South Africa’s new food and beer pairing evenings
Just the idea of hake fillet poached in cumin-scented milk and served with dill yoghurt and micro-herbs, or a rich chocolate brownie, topped with Espresso Anglaise and vanilla ice cream, is enough to make many of our mouths water in anticipation.
But, SAB World of Beer General Manager, Tony Rubin believes the pleasure of good food can be doubled if it is matched with an appropriate beer - and that’s why he’s introducing food pairing nights to attract beer lovers and ‘foodies’ alike to the SAB World of Beer in Johannesburg, South Africa.
Following a successful trial evening, the food pairing nights – believed to be a first for South Africa – now take place on the last Friday of the month. They’re open to everyone and, for 450 South African rand, up to 70 lucky diners can try innovative combinations of food and SAB beer.
At the trial evening, guests were treated to a Castle Lager tasting, then moved on to a first course of lightly curried butternut soup, topped with coriander cream, served with a cheese straw and paired with Peroni Nastro Azzurro.
Next, poached hake fillet was beautifully complemented by the dry, crisp flavour brought to Hansa Pilsener by the Saaz hop.
As preparation for the evening’s pièce de résistance, guests were served a small granita made with Brutal Fruit Cranberry as a palate cleanser.
Then it was time for a local speciality to surpass all the other dishes: peppered springbok fillet carved onto creamy mashed potato with Cumberland sauce, pearl vegetables and a pancetta crisp, matched with equally flavoursome Pilsner Urquell.
And finally, those who had wisely saved space for dessert were treated to chocolate brownie with Espresso Anglaise and vanilla ice cream, enhanced by a glass of Castle Milk Stout.
These duos were created thanks to a collaboration between top chefs and our own brewmasters, two of whom – Danie Odendaal and Anton Erasmus – conduct the pairing sessions.
Every evening there will be a different menu dreamed up by Odendaal and Erasmus. As masters of the craft of brewing, they are the ideal people to lead the diners in their new taste experiences.