Be a part of the legend and the legacy as The Mercury brings the Cape Winelands to Durban.

Big Easy Winebar & Grill Durban by Ernie Els at the Hilton Durban is ready to indulge your senses with a four-course menu paired with the finest selections of Big Easy Wines. This special evening will mark the launch of a milestone 40th edition of The Mercury Wine Week.

The Mercury sat down with executive chef Janine Fourie at the Big Easy Durban and she gave us a sneak preview of what diners can expect at the wine pairing dinner on June 28.

“I enjoy the process of creating a menu and pairing a particular wine with food,” she says. “Every wine has a personality and the best way to pair the wine is to marry that  to the food.”

The Mercury breaks down her four-course gourmet symphony:

Prawn Rolls

The prawn appetiser includes lemon pepper haddock mouse, pea puree and tempura mussel creating an elegant and refreshing feel. Paired with the concentrated tangy acidity of the Ernie Els Sauvignon Blanc, the richness of the smoked haddock mousse combines well with the acidity, creating a fine balance. The green pea introduces refreshing tones that complements the fruit pastels notes of the wine.

Confit Duck Phyllo

Locally sourced Midlands duck is slow cooked for 14 hours and infused with flavours of citrus. The use of beetroot complements the dish well as bringing out the earthy tones of the Ernie Els Cabernet Sauvignon. This Cabernet, medium in body but full in character, charm and structure, is the ideal accompaniment for the duck.

Biltong Apricot Crusted Lamb Rack

The Lamb Rack, set on honey glazed baby carrots baked with yellow beets, thyme and jus, is paired with the Ernie Els Proprietors blend. The Proprietors blend is bold and invigorating from start to finish and is the perfect match for a robust meat with distinctive flavours, such as lamb. The sweetness from the apricots and the subtle hints of the coriander from the biltong, ensures that dish is well rounded.

Blueberry and Plum Cheesecake

To end the menu off beautifully, Chef Janine Fourie hits the sweet spot with a beautiful ending to the evening that astonishes the palate. This blend is not for sale anywhere and is available only at the vineyard or for special occasions such as this dinner. The blueberry and plum cheesecake explodes with robust flavours of freshness featuring orange and plum.

The dinner will be hosted at Big Easy Winebar & Grill Durban by Ernie Els. The restaurant offers great hospitality in a fun and relaxing environment while the friendly and tentative staff lend themselves to a spectacular evening.

Tickets are R650 each and include a four-course dinner paired with select Big Easy wines and a complimentary entrance ticket to The Mercury Wine Week 2018.