{"id":10874,"date":"2021-11-24T16:43:31","date_gmt":"2021-11-24T14:43:31","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=10874"},"modified":"2021-12-23T09:57:27","modified_gmt":"2021-12-23T07:57:27","slug":"watch-nederburg-brings-you-local-cuisine-like-youve-never-seen","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/watch-nederburg-brings-you-local-cuisine-like-youve-never-seen\/","title":{"rendered":"Watch: Nederburg brings you Local Cuisine like you&#8217;ve never seen!"},"content":{"rendered":"<p><strong>Take a pinch of <em>Chef\u2019s Table<\/em>, add a dash of <em>Anthony<\/em> <em>Bourdain\u2019s Parts Unknown<\/em>, then a large helping of Mzansi magic, and you have the quintessential ingredients for a show like no other.\u00a0<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: center;\"><em>I\u2019ll Bring The Wine<\/em>, Nederburg\u2019s innovative new five-part <em>YouTube<\/em> series gets right under the skin and down to the bone of traditional South African food.<\/p>\n<\/blockquote>\n<p>Hosted by well-known chef, food writer and raconteur, Karen Dudley, each episode profiles a celebrated local chef, a traditional South African dish (in a way you\u2019ve never imagined), and of course, the ideal Nederburg wine to pair it with.<\/p>\n<p style=\"text-align: center;\"><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/1BOFJVQOCeg\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>Traversing far-flung corners of the country, Nederburg\u2019s iconic Paarl wine cellar and Durban\u2019s inner city spice markets, this is a series about more than just food. It explores and honours the unsung places, people, and heritage behind SA cuisine.<\/p>\n<p>In <em>I\u2019ll Bring The Wine<\/em>, Dudley rolls up her sleeves and engages with each of five local chefs on their home turf. And, as any worthwhile guest would, she brings the wine every time. Watch how old favourites are more than merely refreshed and remixed. They are thrillingly reinvented!<\/p>\n<p>Inspired by Nederburg\u2019s Double Barrel Reserve (which seamlessly brings together the winery\u2019s hallmark reds), it would seem the show itself seeks to do a similar kind of blending &#8211; uniting Mzansi\u2019s rich tapestry of people, places and flavours like you\u2019ve never seen, felt or tasted before.<\/p>\n<p><a href=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2021\/11\/Karen-Dudley-Jackie-Cameron-episode-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-94969\" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2021\/11\/Karen-Dudley-Jackie-Cameron-episode-2.jpg\" alt=\"\" width=\"1150\" height=\"647\" \/><\/a><\/p>\n<p>\u201cThe show is designed to encourage viewers to taste, learn and discover traditional South African dishes expressed in a totally original and modern way,\u201d says global marketing spokesperson Jackie Olivier. \u201cIt\u2019s an adventure in flavour, culture and travel, meant to heighten curiosity and ignite an appetite for new stories, new dishes and new wines.\u201d<\/p>\n<p>Take the first episode as example: up-an-coming chef Mmabatho Molefe (named <em>Taste <\/em>magazine\u2019s Chef to Watch in 2020), succeeds in giving classic Nguni cuisine a dramatic contemporary makeover (think chicken feet terrine with onion caviar). In another episode, highly decorated chef Jackie Cameron, who runs a cookery school in KwaZulu-Natal, finds the balance by cooking a tongue slowly, over a day-and-a-half.<\/p>\n<p><a href=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2021\/11\/Dr-Tapiwe-Guzha-Karen-Dudley-episode-4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-94968\" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2021\/11\/Dr-Tapiwe-Guzha-Karen-Dudley-episode-4.jpg\" alt=\"\" width=\"2048\" height=\"1152\" \/><\/a><\/p>\n<p>Other chefs include \u201cSpicepreneur\u201d Pashi Reddy of <em>My Kitchen Rules<\/em> fame and Dr Tapiwa Guzha, a Zimbabwean molecular biologist, who uses traditional ingredients like blackjack, sorghum, millet, edible clay, hibiscus and baobab. The fifth chef is Annatjie Reynolds, hailed as the Karoo Venison Queen. Famous for breaking down an impala carcass in just three minutes, she loves nothing more than to share her know-how.<\/p>\n<p>For Dudley, <em>I\u2019ll Bring The Wine<\/em> has been the \u201ctime to step outside of categories and definitions and celebrate everything we have here in South Africa. I believe that delicious always wins. If it\u2019s delicious food and delicious wine, it\u2019s going to win. We have to open ourselves to what is right here in front of us, on our doorsteps.\u00a0 Feel it, enjoy it, and incorporate it into our lives \u2013 preserving, not wasting, using what we have and tasting the provenance of our vineyards.\u201d<\/p>\n<blockquote>\n<p style=\"text-align: center;\">Be sure to linger longer with each episode release, starting on 22 November and concluding on 20 December.<\/p>\n<\/blockquote>\n<h3><strong>To view the first episode, click <a href=\"https:\/\/youtu.be\/2BGp6WHjJOk\">here<\/a>.\u00a0<\/strong><\/h3>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Take a pinch of Chef\u2019s Table, add a dash of Anthony Bourdain\u2019s Parts Unknown, then a large helping of Mzansi magic, and you have the quintessential ingredients for a show like no other.\u00a0 I\u2019ll Bring The Wine, Nederburg\u2019s innovative new five-part YouTube series gets right under the skin and down to the bone of traditional&#8230;<\/p>\n","protected":false},"author":1,"featured_media":10875,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-10874","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/10874","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=10874"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/10874\/revisions"}],"predecessor-version":[{"id":10876,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/10874\/revisions\/10876"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/10875"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=10874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=10874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=10874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}