Review: Matt Manning launches One Ingredient at 7th Floor Innovation Centre

I love and appreciate this post by And Lollipops about the One Ingredient Launch evening that happened a few weeks ago! Make sure you check out her blog, it’s filled with a whole bunch of goodness – much like the One Ingredient events are.

 

 

“For a while Chef Matt Manning has been hosting One Ingredient pop-up dinners in Cape Town & Jozi. A few weeks ago, he introduced us to a beautiful space at the 7th Floor Innovation Centre in Black River Park, Obeservatory; the new home of One Ingredient.

7th Floor welcome

7th floor dining area

The new 7th Floor Innovation Centre venue and trendy kitchen

SIgnage

So what is this One Ingredient menu all about, anyway.  Sit up and take notes, peeps. It is a gastronomic feast of note.

In advertising, I learnt that one simple concept separates a good idea from a great one and that is what Matt Manning had. A simple idea to use one ingredient in all the courses which make up a menu.

Be it mushrooms, tomatoes, chillies, fennel or quince, any culinary flavour which translates seamlessly from savoury to sweet is used. Yes fruit in a starter or herbs in dessert. Sound totally nuts or bananas but the man is onto a winning formula.

Mooiplaas Pinotage

Mooiplaas Duel MCC 02

One launch night, in between sips of Mooiplaas dainty sips of pinotage and shameless gulps of their Duel MCC, we tasted a smorgasbord of meals from his various menus. Each dish proved uncomplicated, with a beautiful balance between flavour and texture.

For example, the crusty croquette shell hid a melt-in-mouth soft beef shin which came as a surprise while the BBQ pork rib sat just the right side of crispy so not to sacrifice moisture. As for that risotto, wow! Societi Bistro, which in my opinion is the only Cape Town restaurant to serve a decent risotto, should look warily over their shoulder at this one. (Still love owner Pete & Chef Stefan tho;)

Anyhoo, who wants to read about food when they can take a look.

Beef shin croquette, chilli aioli, chilli salt

Mackerel, quince chutney, beetroot, celery and walnut

Pork Belly

Quince Doghnuts

Smoked tomato, yellow tail ceviche and black olive

Wild mushrooms, truffle mayonnaise and brioche

 Liquorice marshmallow, lemo curd, candied fennel.

Parsnip cake (to die for), caramel chantilly cream

Or wait, better still, Why look at a menu when you can taste? Get in on the action for the September Carrot menu. Book a seat at Matt Manning’s table for R450 per person and have the time of life because…, (deal clinker alert!) you’ll get to share the kitchen with him and prepare your own meals. Meals are all paired with a selected wine which can be purchased at One Ingredient on the night.

This unique dining experience has a limited number of spaces and seating is awarded on a first come first serve basis. Make that reservation right now, right HERE.

Chef Matt Manning in action before charming the paps (that's me;)

My date for the evening, Mark Bland; chef Matt with PR guru Kirsten Hopwood at Prestige Communications

IMG_4683

Cheers to Matt Manning and his team in the kitchen, PR guru Kirsten Hopwood at Prestige Communications; Mooiplass Wines, Siris Vintners, Three Streams Smokehouse, Tribe Coffee, photographer Francois Pistorius and musos Fiona Hare, Carla Conradie and Tim Smal for a perfectly balanced evening.

love & light
Clouds xxx

Photo credit: Francois Pistorius

www.francoispistoriusfoodart.com

PS: September Carrot menu & dates: Friday 12, Saturday 13, Friday 26 and Saturday 27.

Carrot menu: Canapé: carrot and ginger veloute. Starter: assiette of rabbit, fresh carrot chutney, purple carrots, vegetable patch and bacon foam. Main dish: 1 pan-roasted farmed kob, carrot and pearl barley risotto, aged parmesan, braised pak choi, spring onion vinaigrette and coriander. Dessert prepared by Chef Matt: flavours and textures of carrot.

Or would you prefer for the Asparagus in October? Hmmm! ”

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