Gastronomy - Nic van Wyk
F
or Nic van Wyk there is far more to gastronomy than quality food is not as difficult to conjure up as it might
what meets the eye or teases the tongue. Hearing seem – if you know where to get the right ingredients.
a sauce bubbling gently on the boil, catching a To this end, included in the adventure packages are
whiff of a lingering and intriguing aroma, or breaking visits to nearby suppliers; one such supplier is the Olive
open a steamy chunk of fresh ciabatta – these are just Shop in Stellenbosch, which is owned by Frikkie Naude and
in the
some examples of the experiences that work together to stocks a vast selection of South African olive oils including
transcend the senses and ignite the imagination. Frikkie’s own label – Olyfberg – a winner of many revered
Nic’s fascination with all things esculent stemmed local and international awards. A range of gourmet
fairest Cape
from his childhood days in Pretoria, when he would vinegars are also sampled at the Olive Shop, before
help his mother prepare food for her catering business. participants are whisked a short distance out of town to
Intrigued and inspired by the possibilities in the industry, the Wild Peacock Products headquarters, where owner
he moved to Cape Town after school to study at the and purveyor of all things gourmet, Sue Baker, serves up
Institute of Culinary Arts. There he honed his knack for a tantalizing variety of oysters, various cured cold meats,
thoughtfully combining the principles of science and mushrooms, foei gras and other such delicacies.
the liberties of art when preparing food – a skill that’s Nic’s aim is that these excursions to suppliers will
evident in every sumptuous dish he prepares. give participants insight into the excellent quality
Now, for winter 2008, Nic is heading up a series of of some of the gourmet produce that is available
unique three-night culinary adventures at the Kleine locally in the Western Cape, and inspire them to use
Zalze Estate just outside Stellenbosch, making his return these ingredients to push their boundaries in their own
to the wine and golf estate after having been part kitchens at home.
of the team at the Terroir Restaurant when it won the Once back at the Kleine Zalze Lodge, Nic will explain
Eat Out Restaurant of the Year Award in 2007. Kleine the synergies between the various ingredients sampled
Zalze is now again his base, after successful stints at La during the day and conduct hands-on demonstrations
Colombe, the Mount Grace and the Barnyard Brassiere. of his preparation techniques. For Nic, it’s not only the
The winter packages give participants an quality of ingredients that is vital to culinary excellence;
opportunity to gain insight into how Nic selects his it’s also the quantity – the aim being to combine as few
produce and how he prepares it – and of course as possible ingredients so as to bring out distinctive and
to put his creations to the taste test, as well as enjoy compelling flavours and textures.
suitably-paired wines. Foodies fortunate enough to “The make-up and role that each ingredient plays
be in attendance on one of these adventures will in any dish must be fully understood before you
be introduced to delicacies such as crispy squid with manipulate it, but fundamentally, don’t lose sight of the
rouille, pickled calamari, veal escalopes, roasted fact that a tomato is a tomato,” he says.
almonds with Rhas al Hanut and – a personal favourite And it’s precisely that simple and unpretentious
of Nic’s – foie gras. approach to food that is the mouthwateringly effective
A dish that is both delicious and visually appealing secret ingredient in Nic’s culinary escapades.
involves more than flair in the kitchen – the ingredients Remaining dates for the Nic van Wyk Culinary
that comprise those dishes need to be first-rate. Nic puts Adventure packages at the Kleine Zalze Estate:
great emphasis on sourcing the best ingredients that the 12th to 15th August, 26th to 29th August, 09th to 12th
Cape has to offer, and his culinary adventure packages September and 16th to 19th September.
are intended to show cooking enthusiasts that chef-
www.kleinezalze.com
www.elitemag.co.za
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