|Slow Meat Festival|
Chef Warren Frantz of Cargo Hold delights taste buds at this year’s Slow Meat Festival
The Slow Meat Festival took place at the Durban Country club this past weekend (30 July, 2017) featuring 10 top local chefs expertly preparing 20 cuts from one Nguni Cow and feeding over 200 people on the day.
The main objective of this meat festival was to promote indigenous foods and biodiversity while encouraging the hospitality industry to support local producers, chefs and unique South African dishes.
The chefs that took up the challenge included Warren Frantz, Damian Veneruso,Tayla Schou, Lindy Pretorius, Oliver Reddy, Afzal Mohammed, Charlie Lakin, Sune Terblanche, Desmond Davies and Xanthos Giannakopoulos who prepared a vast assortment of recipes from primary and secondary meat cuts.
The chefs had to prepare 120 tasting meals from prime cuts and 80 tasting meals from the offal cuts which was then judged by members of the public who purchased tickets to attend. Each guest received 5 random selected tickets - each for a different plate, each prepared from 5 selected chefs.They really had a day of tasty offerings and then got to cast their vote for their favourite dish of the day.
The top chefs on the day at the Slow Meat Festival 2017 were Xanthos Giannakopoulos Executive Chef at the Durban Country Club, uShaka Marine World’s very own Gastronomic Extraordinaire Warren Frantz Complex Executive Chef and Damian Veneruso from Food4Art. It was a difficult decision but after much deliberation the top award when to Chef Xanthos Giannakopoulos from the Durban Country Club.
Thanks to all who took part in Slow Food South Africa at the Durban Country Club.