I find it very hard to snub a slender sliver of foie gras. Whether it’s been seared just enough for some of the fat to be rendered, or constructed into an incredible terrine, I can’t say no. At the Eat Out Restaurant Awards last year, chef Luke Dale-Roberts of winning restaurant La Colombe dished up a particularly beautiful slice of foie gras terrine layered with caramelised Jerusalem artichokes.

The liver of a duck or goose is rich, creamy and completely decadent. It is meltingly soft and has a subtle flavour that goes especially well with something a little sweet, such as a chilled glass of noble late harvest, poached stone fruit or golden, buttery toasted brioche.

While judging this year’s awards, I ate nine dishes of foie gras – lucky me! Zachary’s in Knysna and The Tasting Room at Le Quartier Français in Franschhoek are keeping it local and supporting a supplier from the Northern Province, and Restaurant Christophe in Stellenbosch served their version with a little noble late harvest jelly on the side. DW eleven-13 dished up a delicate slice served with a generous dollop of caramelised apple smear, while Peter Tempelhoff of The Greenhouse in Constantia served a foraging plate of duck along with a few balls of crumbed foie gras.

It’s hard not to fall in love with this versatile and delicious ingredient.

Happy eating!
Abigail