On the menu: Salt crust baked celeriac, curry brittle, parmesan and passion fruit
Such a beautiful plate, and surprisingly complex for a meat-less dish. How did you come up with such an unusual combination?
Chef Gregory Czarnecki: I wanted to do something with this dish that you can’t do in Europe, where if you follow the seasons, and you respect the origin of the product, celeriac is a winter or spring root vegetable, whereas in South Africa winter almost takes up half of spring (especially now!). So I wanted to showcase something that wouldn’t be possible in Europe, and that also represents this country. People often think of South Africa in terms of landscape, and culture, but it’s also about the weather: so while in the western Cape we’ll have root vegetables now, in Durban, you’ll have passion fruit in the same season, growing at exactly the same time. This just wouldn’t be possible in Europe, so I wanted to come up with something that would promote the two different regions and climates you can have here at the same time, and that would also bring together a really “old school” vegetable and an exotic fruit. Continue reading “Story of a Plate: Salt Crust Baked Celeriac at Waterkloof”