Hong Kong has come alive with a celebration of South African wine and culinary arts.
To bring that history to life, the team at Restaurant Mosaic at The Orient is in China to present some of the country’s best wines at key industry events.
Dartnall pairs wines with her own menus from the Elandsvlei-based restaurant, she also plays an important role in promoting South African wines in China. Her botanical inspiration and ability to use local ingredients is also beneficial to making a success of this sort of soiree that serves to sell the country.
The dish consists of one of South Africa’s greatest ingredients – rooibos tea – with baby langoustine and lemongrass foam.“The team and I created a seaside scene with tomato powder and little shells,” says Dartnall.Some other highlights from the menu last week included African Aromas, a waterbuck fillet served with red berry jam and parsnip puree. In Hong Kong it was accompanied by the Crystallum Peter Max Pinot Noir 2016 from the Hemel-en-Aarde Valley.
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