Hirsch’s hosts an SA top chef in their kitchen
The event took place in the state-of-the-art Siemens kitchen at Hirsch’s Somerset West branch in the Western Cape.
Matt Manning, one of South Africa’s top chefs, owner and head chef of the popular Grub and Vine Bistro on Bree Street in Cape Town, was the special guest chef at Hirsch’s virtual Kitchen Capers event recently.
The event took place in the state-of-the-art Siemens kitchen at Hirsch’s Somerset West branch in the Western Cape.
Hosted by Margaret Hirsch, Executive Director of the Hirsch’s Group – a keen cook herself – the Kitchen Capers virtual events that have kept food fanatics, bloggers and the public in general glued to their screens over the last six months via Zoom and Facebook Live, have proven to be a firm favourite on Hirsch’s social media platforms.
Matt, who trained under the likes of Gordon Ramsay, Marcus Wareing, Alyn Williams and Bryn Williams, put on a show with some of his favourite summer meals. These included a char-grilled Rainbow Trout with watercress, beetroot, horseradish, crème fraîché and turnip, a broad bean and pea risotto, as well as a seared duck breast and slow-cooked duck leg with a duck sauce, naartjie-infused gem lettuce, and sweet potato fondants.
Margaret, who is a big fan of risotto, asked Matt to share some of his secrets to the perfect risotto. “To make the perfect risotto, ensure that you add enough Parmesan cheese. If you think you added enough, add some more. It’s also important to taste throughout,” Matt explained.
Matt also runs the Chef’s Studio, an interactive cooking space that is the permanent home of his private chef service, and he hosts bespoke events such as cooking classes, master classes, guest chef evenings and corporate functions.
Hirsch’s next virtual Kitchen Capers event on 3 November welcomes Izelle Hoffman to the kitchen. Izelle is a well-known health foodie who loves showcasing food and its many hidden health benefits.
