‘Bossies’ provide gin-spiration
SA has experienced a gin explosion in recent years and some real innovation is being seen from some producers. Gin bars have popped up in cities and trendy dorpies everywhere and it has also become customary to infuse some of our country’s unique flavours into these classy concoctions. Louise van der Walt, a Pretoria pharmacist, began researching the medicinal properties of “Karoo-bossies” long before craft gins became the rage.One day it occurred to her to infuse a grain-based vodka with a mixed extract of aromatic bossies and serve it to her friends, and so Great Karoo Spirit’s Bossieveld Craft Gin was born.Chef Erika Grebe of The Food Studio in Walmer knows those wonderfully aromatic bossies intimately. She grew up in Somerset-East and spent several years cooking up a storm in the Great Karoo town of Murraysburg; a farm where she hosts country cooking classes is among those where the plants for Bossieveld’s gins are harvested.
Using the brand’s Mystique and Inspiration gins as inspiration, Erika came up with a gin-themed Karoo menu for Food Studio guests on Tuesday. First they enjoyed an amuse bouche or bite-size nibble of aniseed-studded, warm mosbolletjies with proper farm butter (trust me, you will taste the difference), biltong dust and gin-infused green fig preserve – Erika simply added gin to the syrup for the figs, then reduced it.Next was springbok terrine and carpaccio with gin-sauteed chicken liver pate, accompanied by quince chutney and jelly, and also some delicate slivers of stewed quince. “Venison and quince go so well together and the seasons also coincide,” Erika says. For mains they feasted on an unusual cut: succulent, flambéed lamb rump, rare as it should be and seasoned with juniper berries and black peppercorns. this was served with pumpkin fritter puree, sweet potato crisps and yet another unusual touch: creamed lucerne which, thankfully was reminiscent of baby spinach and not lawn.Ginned creme ably finished off this dish. Last up? An elegant rosewater and honey sponge which Erika drenched in gin syrup and served with white chocolate and gin mousse. Golden shards of honeycomb and pomegranate arils added a jewel-like touch while a lemon honey drizzle helped balanced sweetness.
Bossieveld gins are available from Takealot at R490 per 750ml bottle; alternatively email louise@greatkaroospirit.- com for orders. The Food Studio is at 145 Main Road, Walmer. Email leciadv@icloud.com for more information on upcoming events.
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