Tue 15 May 2012
MasterChef SA is the talk of the country, and we have ten more gripping episodes to look forward to in the next two months. To spice things up a little, we have launched two competitions, the first being a prediction of who will win MasterChef SA in episode 18.
We are also running a weekly lucky draw for the correct prediction of who our readers think will be booted out of the MasterChef SA every week. For the correct prediction of who will leave MasterChef SA in episode 9 today (15 May), Burrata has generously offered a restaurant voucher to the value of R400 to the winner.
The opening of Burrata at the Old Biscuit Mill (in the previous B-Lounge) in March had been eagerly awaited, with its owner Neil Grant coming from 2011 Eat Out Top 10 Restaurant Rust en Vrede (he was the sommelier when he ran the restaurant with chef David Higgs). Burrata is not a pizzeria, and it’s not an Italian restaurant. It is a unique, friendly, and welcoming restaurant which, with its neighbours The Pot Luck Club and The Test Kitchen, makes the Old Biscuit Mill and Woodstock an exciting restaurant destination. The red pizza oven imported from Naples catches one’s eye immediately, unlike any seen locally, with a more modern design. The pizzaiolo pizza makers use peels imported from Italy to stretch the pizza, to create the correct shape and to place it in the oven, and to turn the pizza around once it is in the oven, to ensure that the pizza is equally cooked. Burrata backer Barry Engelbrecht is a pizza aficionado, and has attended pizza-making courses around the world, and he trained the staff in pizza-making.
The red pizza oven creates the decor foundation, and the use of red and black extends into the staff uniforms, Maxwell Williams salt and pepper grinders, material serviettes into which the Forum cutlery is rolled, the sugar bowls, and on the menu and winelist covers. Beautiful Italian Luigi Bormioli glasses made in Parma enhance the special wines served. A special state-of-the-art red hand meat slicer has a place of honour inside the restaurant. The kitchen is open plan, behind glass, and visible to diners. Charming front-of-house hostess is Swiss Isabella Immenkamp, who was a sommelier at Grande Roche previously. She is very attentive, and European in her service delivery. Chef Annemarie Steenkamp comes from Le Quartier Français, where she spent five years. The menu has a collection of delectable pizzas, as well as Chef Annemarie’s creations, including pork belly, roasted rib eye, a selection of pasta dishes, and risotto with caramelised onion. The service and personal attention is exceptional, the best experienced in a very long time. The wine list is comprehensive, reflecting Neil’s passion. Burrata is friendly and welcoming, with reasonable prices. As Chairman of the South African Sommeliers’ Association, Neil has prepared a 50 hour wine appreciation program for the MasterChef South Africa winner on behalf of Nederburg, for its parent company Distell.
Tweet your prediction of which of the 11 remaining finalists will be booted out of MasterChef SA to @WhaleCottage, or e-mail it to firstname.lastname@example.org. Closing time for entries is Tuesday 15 May at 19h30, at the start of episode 9. The winner will be contacted immediately after the show ends. There will be a weekly Restaurant Voucher prize draw per episode for the correct prediction of who will be booted out of MasterChef SA, and voting for the following episode can start as soon as that day’s episode has been aired. Should there be no correct entry received, the prize is rolled over to go to another week.
POSTSCRIPT 15/5: A surprise elimination in the Three Times Cheese Soufflé was Guy Clark. Once again, it appears that the wrong selection was made, Tweeters feeling that Jade de Waal should have been eliminated, given that her soufflé was not cooked properly. There was no correct prediction today, many incorrect guesses having been received.
Burrata, Old Biscuit Mill, Albert Road, Woodstock, Cape Town. Tel (021) 447-6505. www.burrata.co.za Twitter: @BurrataSA Tuesday – Saturday, Lunch and Dinner.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.comTwitter:@WhaleCottage