Boerewors nacho cups
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Otto Frielingsdorf – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination
Neil Ellis Bottelary Hills Pinotage 2018
3 medium aubergines, sliced into 1cm round discs
10ml (2tsp) salt, fine
3 large zucchinis, sliced into thin ribbons
60ml (¼ cup) vegetable oil
3 sprigs garlic buchu
60ml (¼ cup) amasi
15ml (¼ cup) cream
4 garlic cloves, roasted
2.5ml (½ tsp) garlic buchu leaves
10 ml (2 tsp) parsley, chopped
salt and black pepper, to season
80g (2 cups) mixed lettuce leaves
100g (⅔ cup) sliced biltong
TIP: Add cooked pearl barley to the salad for a more substantial meal.
WINE PAIRING: Neil Ellis Bottelary Hills Pinotage 2018
This garlic buchu salad is inspired by South African biltong and braai flavours. The classic garlic flavour of the buchu is complimented by the smoky flavour of the grilled aubergine, together creating a warm and earthy salad, fit for sharing with friends and family.
The garlic buchu used in the amasi cream creates a green, fresh and light dressing that contrasts the meaty and hearty flavours derived from the biltong and aubergine.
Garlic buchu is generally found on coastal dunes throughout South Africa. It carries flavour indicative of garlic and when paired with dairy, a popcorn essence can also be detected. Garlic buchu is commonly used as an aesthetic or cosmetic item.
This dish makes use of all its ingredients holistically – the vegetables are used with skins on as well as all of the herbs being used with stems – reducing wastage to a minimum.
