With the relaxed atmosphere of Eikendal’s Cucina di Giovanni and the friendly approach of Chef Ballot, you’re in for a treat at this Winelands gem. Ballot showcases his approach to cooking through creative new recipes and taste combinations, grounded in traditional Italian fare.

Since our one true love is chocolate, we want to put it in everything this Valentine’s Day. So we decided to challenge chef Ballot to create a unique chocolate-inspired savoury dish just for MyKitchen. He rolled a scrumptious pork loin in a cocoa-coffee rub, that resulted in the yummiest, crispiest crust when it arrived on the plate. Served with carrots, baby marrow and a white chocolate and cranberry sauce (white chocolate, coffee and pork are a match made in heaven, by the way), we ate every last bite.

But for now, take a look at what we got up to on shoot day and get Chef Westley’s heavenly rich recipe in the February issue of MyKitchen, on sale now at Spar, Clicks, Exclusive Books, Van Schaik Bookstore, Engen, BP, Caltex and Total.

Videography: Imaad Griffiths/HSMimages
Photography: Juliette Bisset

The post Behind the scenes at Eikendal Vineyards with chef Ballot Kicherer Badenhorst appeared first on MyKitchen.