Celebrating the Flavors of South Africa with Chef Wamu
I was invited to a press lunch last week hosted by South Africa tourism, held in the DeGustibus Cooking School in Macy’s. I enjoy a decent amount of South African white wine but I honestly know very little about the food so I was incredibly excited to learn something new. After a little bit of wine and mingling we were invited to sit down for our three course lunch and cooking demonstration by Chef Wamu himself. Our first course was Chicken Bunny Chow paired with Raats Chenin Blanc 2009. The chicken was spicy with potatoes and carrots mixed in on top of a cake bread. This had a lot of nice big curry flavors going on. I really liked how the sweet cake bread worked with the spices on the poultry. Our next course was Beef Bobtie paired with Rudi Schultz Syrah 2007. I absolutely loved this dish. The top was like a custard with lots of saffron and turmeric mixed in and a base of milk soaked bread. Once I got past the smooth yellow top a fragrant broth of grou...