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Joburg.co.za was invited to the second annual Taste of Radisson series. Where renowned chefs from Radisson Hotels across South Africa have started unveiling their latest food and beverage offerings. These gastronomic events are taking place at eight Radisson Hotels across Johannesburg, Cape Town, Gqeberha, and Umhlanga throughout August and September.

Culinary Excellence Unveiled Across South Africa

The initial events unfolded at Radisson Blu Gautrain Hotel, Sandton Johannesburg, Radisson RED Johannesburg Rosebank, Radisson Blu Hotel, Port Elizabeth, Radisson Hotel & Convention Centre, Johannesburg, O.R. Tambo, and Radisson Blu Hotel, Durban Umhlanga.

We attended the sixth event of this series, held on Thursday, 7th September at Radisson Blu Hotel Sandton. Which showcased the unique ambiance and exceptional hospitality that Radisson Hotels are known for. At the stylish Vivace Restaurant, guests were treated to a five-course pairing menu crafted by the hotel’s Executive Chef, Slobodan Stefancic. Stefanic is a seasoned chef with over two decades of culinary expertise.

The First Course

Chef Slobodan’s first course featured a sesame cone with beetroot and orange-cured salmon tartar. Accompanied by chive crème fraiche and salmon roe amuse-bouche. This was complemented by a glass of Stone Road Rosé – a dry, lively rosé with notes of red berries and watermelon, perfectly enhancing the flavours of the cured salmon.

Second Course

For the second course, guests savoured a delectable cumin chicken starter topped with bacon dust and pancetta crisps. Served with asparagus spears and fresh rocket pesto. This delightful starter was paired with a zesty, easy-drinking Louisvale sauvignon blanc boasting vibrant tropical flavors and aromas.

On to The Third Course!

The third course featured Chef Slobodan’s entrée of seabass with vanilla parsnip purée and a white wine carrot & tomato emulsion. Moreover, this dish was accompanied by another Louisvale wine. The lightly wooded chardonnay Chavant, with balanced notes of citrus, peach, and vanilla enhancing the flavours of both the fish and the vanilla purée.

The Fourth Course

As the evening progressed, guests enjoyed a glass of Louisvale’s Dominique. A matured Bordeaux blend infused with black currant and plum, alongside Chef Slobodan’s succulent edamame and hoisin reduction-draped seared duck breast tataki, served with a medley of glazed baby vegetables.

Fifth Course (Dessert)

To conclude the event, a delightful dessert was served. Chef Slobodan continued his love for vanilla by presenting a vanilla and basil panna cotta with macerated strawberries. Paying tribute to the restaurant’s Italian heritage. Additionally, this sweet treat was paired with Louisvale’s flavorful lemon and green apple MCC Brut.