KISS like you don’t care – is the best advice never given. Read that again and call me in the morning… In matters of the heart, it is wise to trust your gut, speak your mind, and "Keep It Simple, Stupid."
When it comes to relationships, I can hardly give any measure of sound advice, but on food, I have some educated opinions:
Simplicity is what I would prescribe. Three or four choice ingredients. Find the things you truly love and let them shine.
Seasoning is key. Any chef worth their salt will tell you, the simpler a dish, the more refined the seasoning should be. Experiment until you find the winning combinations.
We eat with our eyes first. Even while a plate is in the making, all our senses are engaged. We smell, we see, we hear, we feel. Be mindful of this.
Honest food will speak for itself. Go for quality over quantity – always.
Lastly, have something good to wash it all down with. The mind loves a reset, and so does the palate. A pause for sips in between mouthfuls creates space for enjoyment, cleanses the taste buds, allows the senses to catch up, and builds new appreciation for the promise of the next delicious bite.
"The build-up is as vital as the bite. Every step of the way contributes to the final experience, so make it all count."
Making the perfect plate of food is much like finding the perfect love. It takes awareness, courage, dedication, consideration, time, sensitivity, insight, joy, fun, grit and grind. Yes, and sometimes it needs just a little bit of luck.
This is my recipe for Love and Happiness. Now, I’m going to show you how to build a real South African Beef Carpaccio.
Carpaccio is the culinary personification of simplicity. My first introduction to this Venetian classic was at a friend's house, long after dinner had ended.
Out of the freezer, a chunk of meat wrapped in cling film appeared. Impossibly thin slithers were carved and arranged on a small plate, a few drizzles, sprinkles, and something green. He poured a glass of champagne and said, ‘Enjoy’.
Love at first bite is an understatement. The beef was exceptionally delicate and bursting with meaty flavour. The lemon’s acidity, salt from the capers, peppery herb from the rocket and the parmesan’s fudgy sweetness, all lubricated with prima olive oil, played an overture in my mouth.
Surprisingly, the Brut Chardonnay paired perfectly with these flavours. Red meat doesn't necessarily mean red wine, especially with the freshness in this beautiful dish.
Carpaccio is a great way to stretch a choice cut of beef and dress it up for a delectably layered feast of flavours.
Drawing on local ingredients, my take on beef carpaccio celebrates a selection of South African hero brands, each bringing its distinctive character to this continental classic.
A simple recipe requires ingredients of the finest quality. Here's what we went for:
The filet was sourced from Wild Kalahari Mindful Meat Co. The flavour and texture are exquisite, and there is good reason their meats are served in almost every award-winning restaurant across South Africa.
Acidity is a crucial aspect of any carpaccio recipe. I make my pesto verde using Rozendal Fynbos Balsamic Vinegar, made from a blend of red wine cultivars and activated by an indigenous “mother” culture. Naturally infused with buchu, honeybush tea, rose geranium, wild olive & wild rosemary, it holds a hint of natural sweetness.
Traditional carpaccio is made with unseasoned beef, but I like to create a dry rub of carne herbs, pepper and salt to flash-cure the filet. Oryx Desert Salt is a proudly South African purveyor with conscious and sustainable harvesting practices. Their smoked Kalahari salt lends a delicate roundedness to my carpaccio.
This recipe could be paired with dry bubbles, rosè or a fruity red, but Alvi’s Drift Albertus Viljoen Chenin Blanc is the clear champion here. Fermented in oak, this barrel-fermented wine is elegant, with rich, velvety notes and a complex palate.
Serves: 6-8
Total time: +- 5 hours
Once your filet is well firmed up (just before freezing point), find and chill an attractive platter or large plate.
Cut meat into thin slices of about 5 mm. Using the ball of your palm or a chef’s knife blade, flatten each slice further with outward pressure.
Arrange filet slices on the chilled platter, overlapping slightly. Optionally, cover the platter and refrigerate (advisable in warm weather).
Before serving, top with pesto verde, aioli, halved caper berries (one per slice), parmesan shavings, and rocket. Finish with a drizzle of olive oil, salt, and pepper, and serve with toasted bread and a squeeze of fresh lemon just before eating.
Each bite should have a little bit of everything on it. Enjoy with frequent sips of well-chilled Albertus Viljoen Chenin Blanc.
Having a second bottle on standby is a good idea; a platter of carpaccio is a surprisingly leisurely affair.
Uncover more mouth-watering Alvi’s Drift food and wine pairing recipes here.
The prepared filet can be kept frozen for up to 6 months, if stored correctly. Transfer it to the fridge two hours before serving and enjoy when so inclined.
If your Valentine is not allergic to fish, add three or four anchovy filets to the pesto verde. This lends a grounded umami flavour that will harmonise with any meat dish.
For a video demonstration on how to prep and plate Derick’s Valentine’s Beef Filet Carpaccio, visit his Instagram feed and view the Valentine’s reel he created @foodie.south.africa
Explore our collection of superb, internationally renowned wines here. All wines are listed with an accompanying, downloadable Fact Sheet featuring their ideal food pairings.