From : Thestandard.co.zw
By : Own Correspondent
13 November 2011
The Harare International Food Festival took place on November 4 and 5 and the team from Amulonga Restaurant at the A’ Zambezi River Lodge in Victoria Falls, part of the Rainbow Tourism Group, came down especially for the event.
Chef Brighton Nekatambe (aka Chef Nekas) is Senior Sous Chef at the A’ Zambezi River Lodge. Previously he worked at award-winning Victoria Falls Safari Lodge for seven years. Chef Tonderai Mutswapo is the Sous Chef, Pastry, with seven years experience behind him.
The public thoroughly enjoyed sampling their delicious fare. Amulonga’s plate rating took a tumble this year after a spectacular five plates for 2010. The chefs were philosophical about this, stating their intention to rectify this in 2012!
They explained that the problem primarily lay with the fact that the reviewer’s attention had evidently not been drawn to the fact that there was in fact an à la carte menu available at all times at the restaurant.
Not knowing this, the reviewer partook of the buffet and was critical, declaring this method of dining not best suited to demonstrating the true skills and art of any culinary team — skills very clearly shown here, at this Food Fair!
The Amulonga Team pronounced their strong ambition to regain their five plate rating for 2012, and added that A’ Zambezi River Lodge will shortly open a new luxury restaurant, Sebastian’s, named after the hippo who resides in the area and regularly appears near the hotel to the delight of tourists staying there. Sebastian’s will likely enter the Zim on a Plate competition next year, to vie against several excellent establishments up at the Falls.
The feast the team prepared was: stuffed chicken pot roast — courgette stuffed bacon wrapped chicken with a potato and beetroot tower and a butternut mash tomato confit, finished with a touch of baTonga sauce; Amulonga Salmon — tequilla cured smoked salmon with a peppered cream cheese roulade and a butternut cherry tomato tower, laced with a chilli lime tomato jus; and for dessert, passion chocolate — vanilla flavoured sweetened whipped cream served in a fancy chocolate cup finished with a honey cinnamon drizzled strawberry fruit. All the ingredients for this demo were donated by fine foods distributor and Zim on a Plate Founder and Sponsor, The Cheeseman.
Zim on a Plate Co-Sponsor Lake Harvest also had a stand at the Fair, and displayed their new up-market box packaging for their well known tilapia product, soon to be seen on the shelves. So did Nando’s, which entered several of its outlets in the Zim on a Plate contest this year, giving the public the opportunity to sample their famous peri-peri chicken and other Afro Portuguese fare.