A few months ago I asked four chefs if they would like to cook at the 2012 Eat Out Dstv Food Network Awards, which took place this past Sunday night. At the time we had a tasting of the menu, which Marthinus Ferreria from DW Eleven-13 in Johannesburg, Scot Kirton from La Colombe in Cape Town, Bertus Basson of Overture in Stellenbosch, and Vicky Gurovich, the pastry chef at Planet Restaurant  at The Mount Nelson in Cape Town prepared for ten of us.

It was spectacular, and quite a bit different to the menu that we’ve served in previous years. Because of the theatrical element to this interactive menu, we were all a little concerned: would we be able to do it like it should be done for 360 guests?

But every single element of every dish was as perfect on the night as it was at the tasting for ten, and the service at The Westin Cape Town was impeccable.

The chefs wowed our guests with sea fog bellowing out of pebble-and-seaweed bowls; platters of potato pie; and wooden discs bearing delectable pork belly and peas to be dished up at the table. Wine flowed from Veritas Award-winning wines, and The Famous Grouse Whisky helped the celebrations along.

For those of you who weren’t fortunate enough to be there, this is what was served:

First course – Marthinus Ferreira by DW Eleven-13 
A starter of springbok tataki, rolled in nori seaweed, nestled on mushroom soil and tiny pickled mushrooms. The spheres dotting the plate looked like baby bocconcinis, but popped open with the essence of parmesan.

Second course – Scot Kirton of La Colombe 
A beautiful slate-grey Revol bowl from Entrepo held delicate pieces of samphire, scallop, langoustine, abalone and soy caviar. The waitrons poured an umami broth from see-through teapots into the bowls and then water was poured over the rock centerpiece. Liquid nitrogen mysteriously escaped and curled over the table in a cool mist that smelt of the sea. Quite remarkable.

Third course – Bertus Basson of Overture  
The main was lekker comfort food with a touch of refinement: platters of home-smoked tender pork belly with plenty of curly crispy crackling and sweet peas; asparagus smothered with truffle butter; organic beetroot with pickles; and the best pie ever. It was a creamy potato creation baked (and served) in an enamel tin encrusted with homemade pastry. The recipe comes from Camilla, chef and co-owner of The Table at de Meye in Stellenbosch.

Fourth course – Vicky Gurovich of Planet Restaurant 
Five layers of different single estate Valrohna chocolate crème, with salted caramel and granadilla sorbet.

The best chefs’ table ever!

Abigail