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@eatout_southafrica

Wednesday, February 16th, 2011

A new trend seems to be emerging among chefs lately. Instead of seeing vegetables as a mere side dish, they are making them the stars of the show. I have already sampled tempura baby tomatoes and caponata at The Test Kitchen in Woodstock, and also noticed the trend at Makaron at Majeka House in Stellenbosch where chef Anri had the honour of having Michelin chef Aurélien Gransagne from L'Esperance in Burgundy in her kitchen for the last few weeks.

They have worked together to produce some new ways with veggies, which showcase balance, taste and texture – from a carrot terrine to gently poached leeks and beans in chicken stock. Aurélien was quite specific about making sauces lighter and adding vegetable purées instead of butter and cream. I tasted a delicate watercress sauce using this technique.

I’m crazy about veggie gardens and fruit trees. It’s such a buzz to be able to pull out your own peppery radishes and pick bursting ripe figs from a tree. When I visited, Anri and I wandered around Majeka's veggie garden and small orchard and picked figs that she was going to use to make a dried fig strip. I’m sure it was on my petit-four plate that night!

Happy eating!

Abigail