Q&A with Chef Chris Erasmus

foliage (5 of 12)When in Franschhoek, you simply must dine at Foliage. We got to know Country Chef Chris Erasmus a little better. 

1. Name 2 food trends.

Foraging is definitely in fashion and so are vegetables.

2. Best cooking advice from your mother or grandmother.

Grow your own.

3. Main cooking mistakes novices make.

Watching chefs on TV and thinking it is a glamorous profession.

4. Your biggest flop.

Nothing is a flop. You learn from everything that happens in your kitchen, the expected and the unexpected.

5. Must-have kitchen kit.

Oh, our flat top, a good bread oven and a good blender.

6. When last did you have a takeaway and what was it?

I can’t remember. There are no takeaway places in Franschhoek.

7. Best farmer’s market.

My favourite market is the Route 44 market outside Stellenbosch – great for kids!

8. Favourite tipple.

I love bubbly, from Bread & Wine, Miss Molly for something inexpensive and Steenberg for something more expensive.

9. Favourite restaurant.

Bread and Wine. Neil Jewell and I get on really well.

10. What would you order for your last supper?

Lots of sushi!

CE-Foilage47

Now try making Chris’…

Buchu Honeycomb recipe

A deliciously different decoration with deserts. At Foliage Chris serves it with a salted peanut butter mousse and caramelia chocolate delice.

Serves 20

  • 75g honey
  • 140g liquid glucose
  • 400g castor sugar
  • 75ml water
  • 20g bicarbonate of soda
  • 10g dried buchu powder

Method

  1. Place all the ingredients except the bicarb and buchu in a large pot and cook into a caramel.
  2. Mix the buchu powder and bicarb and stir into the caramel.
  3. Quickly pour the honeycomb onto a silicon mat and leave to cool. Break into shards.

Wine suggestion: Môreson Miss Molly Bubbly

Chef’s Tip: You can substitute the buchu powder with cocoa powder and add a dash of mint oil at the end for a choc-mint honeycomb.

Serve with parfait or ice cream and or wild berries.

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