Select Page

GREG’S TABLE

Out on the deck this was the perfect dish as the wind was pumping—Aubergines done Chinese style. They are sliced and allowed to give off plenty of water under a coating of salt before being dried and wiped clean. Coated in corn flour, they are fried till just a bit scorched and put aside. In the same pan sauté shallots, PLENTY of garlic, brown sugar, two kinds of soya sauce, as much chili as you can take. and then put the aubergines back. Serve with basmati rice and the best bottle of Sauvignon Blanc you can lay your hands on. This one is from Thys Louw at Diemersdal—a master at what he does.

FOR OTHER GREAT SAUVIGNONS JOIN MY WEST COAST TOUR TO DARLING AND GET UP CLOSE TO THE OFF BEAT WORLD OF EVITA SE PERRON.