When Catharina’s started running a Meat-free Mondays menu late last year, some restaurant reviewers thought they’d gone nuts (and lentils). But the initiative (which ties into a global movement) has been a success, and now Catharina’s is once again making a quirky stand by introducing Free-range Fridays.
Executive Chef Garth Almazan explains the concept, which is about more than simply using free-range meat: “The creation of the ‘Free Range Fridays’ menu was inspired by the concept of ‘Nose to Tail Eating’ trend, which celebrates the tradition of making a delicious virtue of using every part of the animal. Although many people who have savoured organ meat, advocate its intense flavours and tastes, it is also very much in line with the trend for healthier eating, with organ meats boasting an impressive range of health benefits.”
Pan-fried calves liver, on the Catherina's menue for Free-range Fridays
This a chance to try delicacies ranging from pan-fried bone marrow with bulgar wheat stuffing, and poached lamb’s tongue with parsley puree and truffle dressing; to confit of miso sake pork belly and riz de veau (pan-fried sweetbreads) with oxtail rillette. Local producers providing the humanely raised meat include Steve Jeffery, who has long been supplying Catharina’s with fine charcuterie.
Slow Food Mother City loves the idea of nose-to-tail eating. No part of an animal should be wasted. This, along with the nutritional benefits of eating vitamin and mineral-rich organ meat, is why offal is a part of most traditional cuisines. It’s not a “trend”, it’s just something we’ve forgotten how to do!
Bookings essential. Contact 021 713 2222 or visit www.steenberghotel.com.
June 27, 2010
General