Cured meats meet Alchemy of Gold brandies

A group of media and restaurateurs recently attended a workshop at Miele South Africa’s demonstration kitchen in Johannesburg for a pairing of connoisseur Alchemy of Gold brandies with charcuterie. 

Steve Jeffery, artisanal charcuterie specialist, turned on its head the notion that brandy pairs only with sweet tastes and showed how to successfully match his hand-made cured meats with some of South Africa’s top names in specialty brandies.

The brandies were presented by brandy specialist, Lee-Anne Lotz. A breezy summer lunch, prepared by The Food Design Agency owner and finalist in the Sunday Times Chef of the Year 2009, Jodi-Ann Pearton, wrapped up the event.

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