By Ingerése Schoeman
Chef’s choice – Charné Sampson. Balancing boldness
Charné grew up in the southern suburbs of Cape Town. During high school, she decided to become a chef after taking consumer studies and developing a love for food. Her teacher encouraged her to explore the hospitality industry and recommended attending the Silwood School of Cookery.
She enrolled in a culinary programme at Silwood in 2014 where she completed her first-year coursework. The following year she honed her skills even further, juggling internships at fabulous spots like La Colombe, Waterkloof, the renowned Test Kitchen, Woolworth’s Innovation Centre, and the eclectic Myoga Restaurant. As graduation approached in 2016, she returned to La Colombe, where she secured a permanent position and worked until 2019.
In November 2019, she had the opportunity to work at Epice, where she currently serves as head chef.
How does wine play a role in the dining experience at Epice?
Wine adds to the dining experience at Epice, especially when paired with our spice-inspired dishes. One needs to choose the right wine that not only complements the complex flavours of the food but also takes the entire experience to another level. It creates a wonderful balance between the dishes’ richness and the wine’s depth.
Why is it important to have wine knowledge?
While I may not be a wine expert, understanding wine is essential, especially regarding food pairings. Knowing the right wine to pair with a dish can create the perfect balance and ensure you bring out the best flavours in the food and wine.
If WineLand readers could try just one wine and food pairing this April, what would you recommend?
If you want a great wine to pair with our tuna course, I highly recommend the Atlas Swift Chardonnay from Robertson. Many guests have told me it’s one of the best parts of their dining experience.
What makes this pairing stand out?
The wine is beautiful, complex, and full of layers of flavour, with a vibrancy that ties in nicely with the spicy elements of the Asada dressing. The mouthfeel is full yet light and well-balanced, and there is a fair amount of freshness with citrus, which works well with Tuna fish.
How do a chef and a winemaker work together?
Last year, I teamed up with a winemaker for a special dinner where we flipped the usual script. Instead of picking the wine to go with my food, the winemaker introduced their wines first. This changed how I thought about the dishes I crafted, as their insights helped me grasp the wine’s subtle notes. With that understanding, I could create plates that enhanced those flavours perfectly. It was all about bringing out the best in the food and the wine together.
What’s the key to balancing bold flavours while keeping a dish elegant and refined?
When cooking, it’s important to concentrate on the main flavour you want to highlight. Avoid using too many spices, which can complicate the dish and confuse the taste. Each ingredient should work together to enhance that primary flavour. By keeping the spice selection simple and intentional, you’ll create a dish that feels balanced and harmonious.
How do you see South Africa’s evolving food culture shaping the future of the wine industry?
South Africa’s fine dining scene is changing, with restaurants emphasising diverse wine pairings. Many now provide various options, from standard selections to more prestigious choices, giving diners a richer wine experience. This trend enhances meals and invites people to explore a broader range of wines. Overall, the evolving food culture in South Africa has a big impact on the wine industry by making it more accessible and engaging for everyone.
What’s the secret to being a great chef?
A great chef stays true to the fundamentals of cooking and flavours while adding your own unique twist.
Chef’s choice – Quinton Bennett
