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Fascinating Polish Cuisine

10 November 2016

Ambassador Anna Raduchowska-Brochwicz of Poland to South Africa (pictured right) hosted Polish Chef Ernest Jagodzinski to amaze guests with Polish cuisine. She said that this was a joint project between the Polish Embassy in Pretoria and Charl Whitlock, the owner of De Kloof restaurant in Pretoria. While spending time in the United Kingdom Mr Whitlock was exposed to Polish food and was eager to expose Polish cuisine to the patrons of his restaurant.

Chef Ernest Jagodzinski (pictured left) is a world renowned Polish chef and he prepared the dishes in collaboration with Chef Hugo Snyman from De Kloof restaurant who added African touches.

Chef Jagodzinski is the chef at Cucina restaurant in Poland, a winner of many culinary competitions and he is the initiator of Dinner For Four Hands, a television program in which he invites the best Polish chefs. He also organises events where the income is spent on charity.

 

Key to any good food is good ingredients and Chef Jagodzinski left nothing to chance, bringing in from Poland all that was required to tantalise taste buds. Yes, the herring served as the starter was in the chef's suitcase when he landed in South Africa and in true Polish style and tradition, was served with a shot of vodka.

Ambassador Raduchowska-Brochwicz said that both Poland and South Africa have a very broad, very rich culinary offering. She noted that in the era of international cuisine in the globalised world, with easy access to everything, it is challenging to prepare dishes, to use produce, spices, flavours that are linked to the roots of national, regional, and local cuisines of a given country and to present them in a way that will be attractive to the consumer of another country.

Photo: Ambassador Raduchowska-Brochwicz of Poland, Mrs Youngja Shim of the Republic of Korea, Ambassador Yeon Ho Choi of the Republic of Korea and Ambassdor SA Al-Jaber of the State of Qatar

 

 

A small sample of a very broad offering was presented on the evening and it included smoked herring, horseradish soup, cod fillet and beef cheeks. Ambassador Raduchowska-Brochwicz's wish was that these superbly presented courses would ignite a spark in the patrons and make them want to visit Poland to not only learn about and experience Polish cuisine, but to also visit the many tourist attractions the country has to offer.

De Kloof restaurant is located on a hill in Waterkloof, Pretoria, and with its magnificent views and cosy decor was the ideal venue for this Polish - South African collaboration.

 


 
 
 
 
 
 
 
 
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