One Ingredient with Chef Matt Manning is easily one of the best, tastiest and most entertaining ways for a self-confessed food nut to spend their time and money. I say this because I am said food-nut, and I can safely say it was one of the best dining experiences I have had to date (with my usual date). Chef Matt Manning creates an evening of foodie-heaven with one ingredient blowing your mind across 4 courses. Aside from the fact that the food he cooks is completely delicious (the Queen of England would agree with me on this) he then teaches you how to construct (and cook) two out of the four dishes yourself. I mean, I’m not saying that I felt like I was actually ON Masterchef – which makes a nice change from drooling in front of the TV – what I am saying is that I was convinced for a good portion of the evening that I could actually have won a Masterchef mystery box challenge.
Our One Ingredient for the evening, was… egg. Now I see you tilting your head to one side and going “really?” along with the sound of some awkward crickets cricketing in the background as crickets do. No, we did not have a variation of breakfast for every one of our courses, nor did he tell us if the egg came first or not, but he did give me a whole new appreciation for eggs. I mean, eggs are really weird things. Think about it, who on earth saw the egg coming out of a chicken, and thought “mmm I’m totally going to eat that”. Personal concerns about egg logic aside, the meal was completely delicious.
The evening would not have been the same without Ryan Boon meats andLourens from the Arendsig wine farm in the Robertson valley who made sure that each course was accompanied by an equally egg-ceptional wine (see what I did there?). I am by no means a wine eggs-pert, but I do enjoy good wine (I mean who doesn’t) and I think it adds something to a meal, and to the general banter of the guests. Wine and food are an obvious pair, but in this case Arendsig wines are single vineyard wines – which means that each wine is produced from site specific produce – and as it turns out is quite unusal and delicious. Lourens believes in creating wine with minimal interference because in his words – “if I open a bottle of wine, I want to be able to finish it.”
I think one of the reasons these evenings are such a success is because there is so much passion being poured into it from all those involved – and I really believe that passion makes some of the most tangible (in this case edible) differences.
One Ingredient with Chef Matt Manning is an absolute must for any Cape Town Foodies out there. I honestly can’t wait to go back, and I STILL can’t even deal with how great it was. Thank you, Matt for the best evening and most of all, thank you for putting the celeriac puree in a squeezy tube and making me feel fancy. It was honestly egg-ceptional