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Description: There’s a lot going on in this busy kitchen on Kleine Zalze Wine Estate just outside of Stellenbosch. Head Chef Michael Broughton is a force to be reckoned with and Justin’s a little intimidated. But he soon settles down and is intrigued by the science of sous-vide. Michael is a patient mentor and after easing him in, guides him through the elaborate dish of Scallops with truffled corn, gnocchi and bacon foam. He also emphasizes the importance of good stock and sauces and Justin leaves here with plenty to stew over.
On the Menu: Prawn Risotto, Scallops with truffled corn, gnocchi & bacon foam
Highlights:Executive Chef Michael Broughton attributes a major part of the restaurant’s success.
