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First successful dinner held in aid of Stop Hunger Now SA

Reuben Riffel's Healey’s aged cheddar custard, rainbow roots with moskonfyt, macadamia nuts and onion powder

Healey’s aged cheddar custard, rainbow roots with moskonfyt, macadamia nuts and onion powder

Laughter, beautiful food and delicious wine flowed as supporters of Stop Hunger Now SA came together at One&Only Cape Town on Thursday 2 April 2015 at the first in a series of events that will be held around the country.

This special food and wine pairing dinner was hosted by chef Reuben Riffel, Boschendal white-wine maker Lizelle Gerber, and Eat Out editor Abigail Donnelly, and was attended by Stop Hunger Now SA CEO Saira Khan, One&Only ambassador Aubrey Ngcungama and sommelier Luvo Ntezo, and a close group of food lovers who bought tickets to support the excellent cause.

In November 2014, Eat Out partnered with Stop Hunger Now SA, a hunger eradication programme, to pledge a meal for every restaurant review submitted on the site. So far, more than 1800 meals have been pledged thanks to the Eat Out community.

Lizelle Gerber introduces Boschendal wine

Lizelle Gerber (standing) introduces the Boschendal wine for each course

The dinner at Reuben’s at One&Only Cape Town showcased its namesake chef’s unique use of South African flavours. A beautifully presented starter featured gratinated Healey’s aged cheddar custard, rainbow roots with moskonfyt, macadamia nuts and onion powder, paired with the gently spicy Boschendal 1685 Chardonnay Pinot Noir.

The next course was a fragrant and unusual dish of pan-roasted scallops, tapioca boeber, orange-vanilla star anise, and buttered baby carrots and leeks, paired with a citrusy Boschendal Elgin Chardonnay.

Lamb shoulder bobotie, herb-crusted Karoo chop and carrot brûlée

Lamb shoulder bobotie, herb-crusted Karoo chop and carrot brûlée

Mains took the form of tender, tasty lamb shoulder bobotie, herb-crusted Karoo chop and carrot brûlée, paired with the ruby depth of the Grande Reserve 2013. We finished off with cheesecake crème, green apple jelly, burnt apple tart and a playful ‘test tube’ of sherbet, paired with Vin d’Or’s rich fruity core with hints of spiced vanilla.

Stop Hunger Now SA CEO Saira Khan, says, “The intimate dinner with like-minded diners was an interesting voyage into the wonders of food and wine, but also recognised that whilst we were able to enjoy a wonderful meal, many South Africans don’t have the benefit of choice – they experience chronic hunger. The gourmet experience kept us grounded, because we knew we were contributing to end hunger amongst children.”

Write a restaurant review now to pledge a meal for a hungry child, and keep your eye on the site for details on how you can be a part of the next dinner in aid of Stop Hunger Now SA. To donate directly, click here.

SHNSA dinner

The first dinner in aid of Stop Hunger Now SA was a great success.

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