Cape of Good Taste

“Bosman’s“ in Paarl, South Africa, is reckoned as probably the best restaurant in Africa. Responsible for that is German chef Frank Zlomke, who will be pleasing the patrons of Hangar-7 in May as guest chef.

The springbok is the national animal of South Africa. “The Springboks“ are, however, also the players of the national Rugby team of South Africa, and “springbok“ is furthermore the international call sign for South African Airways. Sometimes though, a springbok is just a springbok, a type of African antelope, particularly when it is destined to land in the pan (difficult to imagine in the case of rugby players or aircraft). The incredibly tender and aromatic flesh of the springbok plays an important role in Frank Zlomke’s cuisine. The German kitchen boss of “Bosman’s“ in the Grande Roche Hotel in Paarl appreciates the ingredients which South Africa’s savannas and coasts offer, and he knows how to prepare them like no other: “Bosman’s“ is therefore also the most acclaimed restaurant in South Africa. Not for nothing is it the only restaurant in the whole of Africa to have been given the status of “Relais Gourmands“ by the Relais and Châteaux Group, which represents at least two Michelin stars elsewhere.

Aviation Experience

In 2003 Frank Zlomke was invited by Lufthansa for two months to create meals for the First and Business classes. The menu met with such approval, that Zlomke remained for a further two months. In May 2006 the star chef can take his aviation experience even further: As guest chef Zlomke will be responsible for the menu at the “Ikarus“ for a month, the restaurant in Hangar-7 at Salzburg Airport.
What can Ikarus guests look forward to in May? Typical Zlomke dishes are, for example, carpaccio of Karoo lamb, served on a goat’s cheese mousse, pan-fried kingclip with paprika strips in a coconut-lemongrass foam, or saddle of springbok spiced with Szechuan pepper and served with sweet potato gnochetti and red wine gravy.

From 1 make 14

When Frank Zlomke arrived in South Africa in 1992 to work in “Bosman’s“, the German wanted to stay for one year only – at the most! In the meantime one year has become fourteen, during which he has combined South African cuisine, which is very influenced by Indian and Malay cooking, with international elements. Roland Trettl, chef and host at the “Ikarus“, characterises Zlomke’s style: “In these years he has developed a very independent cuisine, still slightly European, our palate can easily appreciate it. Although, of course, the ingredients are not always European.“ Springbok for example.