Baked Goat Cheese, served with smoked beetroot,
black olives, pistachios and zucchini.
This was a goat cheese like I had not tasted before.
The way the chef prepared it was amazingly smooth and creamy.
But, honestly, I feel like the star of this dish is the smoked beetroot!
Pegasus Bay Winery restaurant, repurposes some of their old
wine soaked casks for the smoking of this beetroot. It has an
unbelievable depth of flavor that goes beyond a good
roasted beet, but does not have an acrid taste from smoking, just
an amazing gentle smokiness that compliments the vegetable itself!
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