Legend has it that Kobe cattle from Japan, in their final months before slaughter, are massaged daily by maidens and fed a diet mainly of dark beer. Now I don’t know about you, but there are far worst ways to meet your maker – we’re all going to die sometime but not many can say that their last days were spent in such a state of bliss.
So what is it about this fabled beef that’s so damn impressive and expensive?
On the menu: Rabbit terrine, fig leaf baked ricotta, wild honey, lemon and porcini velouté.
Jean-Pierre recently enjoyed this starter dish as one highlight of an overall excellent meal at The Shortmarket Club. We chat to chef Wesley Randles about what may seem like an unusual combination to local diners in Cape Town.
Welsey Randles: It might seem unusual, but if you break down the flavours, it’s actually the perfect northern Italian plate, incorporating everything important to that palate. For example if you start with gnocchi, and then add rabbit and truffle, that would be completely normal in that region. This is exactly that, just broken down into slightly different components.