To the hideaway in Oranjezicht of jazz saxophonist and MasterChefSA heroine Jade de Waal (below, with kitten Miss Sam) last night for a masterclassTM on how to make dim sum presented by Yang Zhao of Beijing Opera who earlier in the month served 1000 to designers at the Design Indaba.
As a freshly appointed curator for next year’s DI when Cape Town becomes the Design Capital of the World, I thought it best to get up to speed on dim sums and because David Casey of the UCT Confucius Institute had asked me to match Yang’s tasty tunes with wine under the auspices of our China/South Africa Wine Friendship Association. Here is Yang with Professor Wu from Confucius I.
As the Financial Times reported yesterday in a story on the sale of Hong Kong princeling Henry Tang’s basement Alladin’s Cave of Pinot Noir in Kowloon, Burgundy is the new Bordeaux for Chinese drinkers. Which is a boon to SA Pinotage makers like your’s truly (my SWAPO Swartland Pinotage 2012 homage à Herman Andimba Toivo ya Toivo will be launched in Windhoek later this year just as soon as I can persuade Jean Engelbrecht to lend his Stellenbosch Wine Bar & Bistro on 78 Sam Nujoma Drive in Klein Windhoek ) as the father of Pinotage is Pinot Noir. SA Pinotage producers need all the help they can get after Argentinian Malbec manufacturers got divine intervention for their product with the election of Francis as Pope in Rome. Whatever happened to the SA candidate? – is this yet another WOSA mess up?
To set the scene for Pinotage, we paired a couple of leading SA pinots with Yang’s kitchen melodies. Her pork jiao zi went the distance with the intense Nature in Concert 2009 (this being an opera, a good choice) from Danie de Wet while the lighter De Bos 2012 was paired with beef and shitake jiao zi. Dipped in a sweet chilli sauce, both pot stickers were winners with the Astronaut 2011 Pinotage sourced from I Love My Laundry which has something of a reputation itself for dim sums and spin drys.