PHEW! WHAT A FEW MONTHS.

Jackie Cameron and Paula Mackenzie with the Hartford House Team
(Photo : Leigh Willson)

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HARTFORD HOUSE RESTAURANT

Top South African restaurant at the House and Leisure/Best of South Africa awards : a Diamond class (one of only two in KZN) Diner's Club winelist in the same month, as well as recognition by American Express (under master critic, Victor Strugo's direction) among the outstanding fine dining venues, and then a top twenty finish in the "Eat Out" accolades, including top two hotel restaurants. All in a matter of two months. Phew!

But last evening, Prudential conferred a new dimension on the Hartford Restaurant's standards of excellence, when it included Paula Mackenzie among the nation's Top Ten sommeliers. Paula already enjoys credit for the Diamond class wine collection, and this is rich reward for her remarkable dedication, her great intellectual passion and her insatiable thirst for wine. What would the world be without it!

And, at the end of an exhausting schedule, master chef Jackie Cameron, has nabbed a bit of "R&R" with her greatest admirers, the Kirschkes, Rainer and Gabi in George, where she's charging her batteries for those of you who'll be descending on us over the next few hectic months.

Jackie Cameron on walkabout in Bremen

Jackie Cameron with Gabi Kirschke and her friend Monika from Berlin

I have recently returned from a trip to Germany (Bremen) to cook for the Kirschkes. Gabriele Kirschke celebrated her 60^th birthday in style. The South African themed evening included Zulu dancers, music and Waterford Kevin Arnold Shiraz. A perfect evening that was filled with friendly faces, fine wines and food.

Gabi’s South African Birthday menu:

*Roasted Butternut Soup with Pear Custard Ice Cream, Pumpkin Seeds and Curry Oil

*Sweetcorn Fritter with Springbok Carpaccio, Fresh Rocket Leaves, Sun dried Tomato, Sour Cream and Balsamic Reduction

*Poached Ostrich, Caramelised Onions, Gorgonzola flavoured Dauphinoise, Chiffonade Spinach and Red Wine Sauce

*Malva Pudding with Dried Fruit Compote and Vanilla Bean Ice Cream

Proudly South African flavours! I am always amazed by the quality of South African goods that can be found overseas. Well done to the team at “Restaurant CAMPUS” especially to Marc and Frank for always making my time so pleasurable.

This unforgettable experience was made possible by the generosity of Gabi and Rainer Kirschke. Thank you.

(Photo kindly supplied by Rainer Kirschke)