Aubergine Restaurant - with Harald Bresselschmidt
Harald Bresselschmidt, luminous chef patron of Aubergine restaurant created a menu with Stellekaya winemaker Ntsiki Biyela to best reveal her wines. He served Veal escalope with aubergine ravioli and parmesan together with the Stellekaya Hercules 2005, a Thai-style Ostrich fillet in a coconut curry sauce paired with Stellekaya Shiraz 2005 followed. The slow-roasted Beef rib-eye with horseradish aroma paired with Stellekaya's Cabernet 2004 while the roulade of Blesbok leg marinated with juniper berry and served with cabbage sauté complemented by Stellekaya's Orion 2003. Stellekaya's pinotage blend, Cape Cross 2004 was served with the coffee mousse with apricot strudel.
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