In the second annual Taste of Radisson series, top chefs from Radisson Hotels across South Africa have started unveiling their latest food and beverage offerings.
The series’ events are being held across eight Radisson Hotels in SA, between Johannesburg, Cape Town, Gqeberha and Umhlanga, in August and September.
The first three of the eight evening events took place in August at the Radisson Blu Gautrain Hotel, Sandton Johannesburg, Radisson RED Johannesburg Rosebank and Radisson Blu Hotel, Port Elizabeth.
Guests attending the event at The Avenue Restaurant pool deck area were served an eight-course pairing menu by executive chef Johan van Rooyen.
With a comprehensive culinary arts education from the Hospitality Trainers and Associates (HTA) School of Culinary Art, Johan honed his skills and sharpened his culinary finesse, making him a force to be reckoned with in the industry. Johan joined the esteemed Radisson Hotel Group in March 2023, and since then has orchestrated an exceptional team of culinary professionals, fostering an environment of collaboration and passion.
The third event of the series took place on August 24 at Radisson Hotel & Convention Centre Johannesburg, OR Tambo.
From the chef to your table
The evening kicked off with speciality Campari welcome drinks, and Johan’s culinary showcase began with a Springbok carpaccio accompanied by capers, wasabi mayo and pickled shimeji mushroom.
“Pickled foods started as a method of food preservation in ancient times but it’s now become a staple within the culinary world and, even more interestingly, a trend over the last year. The umami taste of the pickled shimeji mushroom pairs well with lean Springbok meat, which is further accentuated by the saltiness of capers and the bite of wasabi,” said Johan.
Next, guests were treated to grilled cajun calamari, teriyaki-marinated grilled short ribs rashers with Japanese mayo and sesame slaw. This was followed by a light Caprese salad, adding a freshness to guests’ palates.
The fifth course of the evening saw guests enjoying the first main course dish, a Frutti Di Mare pasta in a white wine tomato sauce. The pasta, which means “fruit of the sea”, was paired with the lovely layers of citrus and creamy mouthfeel of Boschendal’s Brut MCC.
Continuing to delight guests with Italian-inspired cuisine, Johan’s sixth course of events was a grilled Tuscan sea bass on a bed of potato gnocchi and confit heirloom tomatoes with olives. The fish dish was complemented by a rich glass of Iona Sophie Sauvignon Blanc, with fresh notes of tropical fruits and subtle lime.
With the evening well underway, guests savoured the main event of the dinner: a hearty slow braised red wine lamb shank with mashed potatoes and root vegetables paired perfectly with a velvety, full-bodied glass of Steenberg Merlot. The deep palate of the red wine’s umami, spicy clove and raspberry preserve partnering exquisitely with the lamb main.
As the dinner came to an end guests sipped their Wilderer Rogue Apple Pie Moonshine liquor and indulged in a selection of the hotel’s in-house dessert delights.
Article by Desnay Peterson and Luccia Mashel.
