Luke Dale-Roberts came, cooked and won the hearts of a full house of guests here at a superb evening at Chefs Warehouse on Tuesday night. Demonstrating the cooking that has made La Colombe the 12th best restaurant in the world, Dale-Roberts was incredible. His style is almost exhausting to watch because of the number of components he uses in each dish (you might want to buy another 20 pots and pans before attempting his recipes!), but the flavour combinations are truly amazing.

An example? Try the carpaccio and seared tartare of springbok with black pickled celeriac, semi-dried tomatoes, goat cheese and baby marrow cannelloni, basil mayo, pine nut and lemon thyme gremolata. Or tiger prawn and grapefruit salad with warm vanilla and parsnip puree. Or the vanilla crème Catalana. All of these were “wow” dishes, the work of a kitchen maestro. Guy Harcourt-Wood kept everyone’s thirst at bay, pairing the first dish with Rall White Blend 2008 and The Yardstick Pinot Noir 2009, made from grapes picked in the Herold area near George. The other two courses were paired with the Raats Chenin Blanc 2008 and De Trafford Straw Wine 2008 respectively.

We were delighted Dale-Roberts could join us for an evening and do hope to convince him to come back again soon! We’ll keep you posted on that!