Craig Nancarrow, CEO of Knysna Tourism and Director of the festival, which ended on Sunday, 15 July, said: “The Pick ‘n Pay Oyster Mardi Gras sponsored by Tabasco and presented by SACA, Garden Route is undoubtedly the icon event of the festival!”
The Mardi Gras was organised under the guidance of event director and South African Chef's Association, Garden Route Chairman, Martyn Hill and his committee, who spent eight months preparing for the show. Hill says, “It was a hard and rewarding road with a great team - François Ferreira, Carol Wicht, Gino Adriaensen, Cornelius Mackay and Lynn Giles to do the leg work and media blogs and what not. It worked and the Garden Route pulled together from Kleinbrak to Plett and Oudtshoorn – that's what counts. Guests enjoyment at the end of the day is what really made it for us.”
Hill has taken the old “Oyster Cooking” competition to a new professional level but has kept it uniquely Knysna, bringing back the festive party element.
As promised, Mardi Gras meaning Fat Tuesday, the oysters were fat and the cheques that will be presented to Knysna Child Welfare and the Bill Gallagher Development Fund are even fatter.
Judging of the event was conducted by the strict criteria of the Chaine des Rôtisseurs under the watchful eye of Vice chairman of SACA and Baillie of the Chaine de Rôtisseurs, Baillage D'Outeniqua, Francois Ferreira and Vice-Conseiller Culinaire and Carol Wicht.
The judges were: Martyn Kobald - President of SACA; Mark Charlish - Ma-Trading; Ian Hadley - Gastronomics CX Press/Chaine de Rôtisseurs; Jeanette Raubenheimer - Chaine de Rôtisseurs; Craig Nancarrow - Festival Director and CEO Knysna Tourism; Geoff Schueremans - SACA Competitions Director; Donovan Valantine - Tabasco; Malcolm Mycroft - Pick ‘n Pay.
The Best Oyster Dish was awarded to Cruise Café, Knysna for their “Oysters Benedict with a twist” which included the five elements of taste – sweet, sour, salt, bitter and umami (Japanese word meaning "savory" or "meaty" - applies to the sensation of savoriness). Freshly shucked Knysna oysters were set on a bed of soy wilted baby spinach, accompanied by chive, fynbos honey and lime hollandaise, topped with crispy pancetta and onion sprouts. This was unanimously the winning dish for taste, presentation and originality. The team from Cruise Café included Bjorn Sivertsen, Marc Van Rooyen, Tim McPherson.
The Best Oyster Stand was awarded to Casa de Galinha and Fat Susi's, Knysna. The décor chosen was simplistic to stick to the “organic” fresh, coastal feel. Washed up drift wood from the Knysna lagoon was used to build the frame and strung oyster shells “curtains” were hung on either side. A painting of oysters was placed as a back drop to add a little visual excitement. Silver platters plus an ornate candelabra were used to bring a little sophistication to the display. The team included Susi McLintock, Pieter Cloete and Petra Henning.
The Best Wine Stand was awarded to late entrant Durbanville Hills, a joint venture between Distell and eight Durbanville vineyard owners, which was represented by Michelle Montgomery.
