22 September 2006 - Bruce Jack, Flagstone Winery

Flagstone fuels Kitchen Cowboys oyster cooking victory

Pete Goffe-Wood’s Kitchen Cowboys took top honours at the annual Pick ‘n Pay Knysna Oyster Cooking Competition for the second year running, writes Bruce Jack

Jack, himself a Kitchen Cowboy was unable to make the trip but made his presence felt by pairing the winning dish with his Flagstone Noon Gun a fabulous white blend and his Cellar Hand Chenin Blanc.

The dish, a Tandoori smoked oyster on spiced black urid lentils with preserved lemon atchar and black onions seed poppadom, took an all night prep session to put together and fortification from Jack’s wines helped to keep the Kitchen Cowboys going.

The interest in this year’s competition was increased with inclusion of two teams from Cape Town as well as two teams from Durban alongside the local restaurants, hotels and lodges.

'Its great fun for us to come up here and compete' said Goffe-Wood 'What makes it even better is the fact that the Kitchen Cowboys are all enthusiastic amateur cooks who come up on a bit of a road trip and kick some professional butt.'

When asked if they would be defending their crown again next year Goffe-Wood said that he and Jack were already working a pairing with Flagstone’s CWG Weather Girl Semillon/Sauvignon Blanc blend.

Click here for the Tandoori Smoked Oyster recipe.