Muratie Estate and Du Toitskloof Wines, recently met for the sixth time, at Muratie Estate in Stellenbosch, to contest the annual Muratie – Du Toitskloof cook-off.
Each team prepared two different cuts of pork in an open-fire ‘pork war’.
The Du Toitskloof team, headed up by winemaker Shawn Thomson and his wife Elrine, opted for neck steaks prepared with honey, mustard, orange, garlic and ginger, and short ribs marinated in red wine and star anise.
The Muratie team, Kim Melck and winemaker Hattingh de Villiers, chose a deboned neck, smoked and drizzled with ginger, honey and soy, and rashers prepared with lemon juice, rosemary and coarse salt.
The judging panel, headed by chef Peter Goffe-Wood, sampled the dishes on offer, and after the votes were counted, the winner was announced, with Du Toitskloof taking the honours for the second year in a row, with the overall tally now standing at one draw, two wins by Muratie and three wins by Du Toitskloof.
Next year’s cook-off will take place at the Du Tiotskloof
Wine Cellar in the Breedekloof Valley.
