Professor Tim Noakes has sure changed his tune. From carbo loading for the Comrades, this UCT professor of sports science has done a 180 degree about turn and now eats like a caveman: fat and protein. It’s déjà vu and back to the future again. For as inhabitants of the Western Cape, we’re all spiritual descendants of the strandlopers who feasted on mussels and alikreukel as they skinny dipped at Sandy Bay and Clifton, inventing jewellery and face painting in their spare time.
The only thing they lacked was Sauvignon Blanc to drink at their shellfish feasts commemorated by middens of abandoned shells long before the Portuguese pitched up with their sardines, Nando’s chicken and padrãos. Ultra Liquors are solving the problem 80,000 years later with thanks to Jan van Riebeeck for importing the vine from Europe.
SA’s leading liquor retailer has made a match made in culinary heaven. They’ve embraced the best of Belgian cuisine in the shape of Doekle and Rejeanne Vlietman and persuaded them to cook 1Kg of mussels each for 200 guests at their iconic Den Anker restaurant at the Cape Town Waterfront. Vegetarian options available.
Washed down with icy green Sauvignon Blanc from the Cape’s premier maritime appellations of Darling and Durbanville. Red wine available. For this is to be a tournament of terroir. Can you taste the difference between the green peppers of Durbanville and the dusty capsicum flavours from Darling? Do you even care if they both work with Den Anker delights?
We’ve had to wait for the first month of the year without an “r” in it – May – to maximize the quality of shellfish and to avoid interfering with the sex life of molluscs. We are not perverts. So come down and drop anchor at Den Anker on Saturday 31 May from noon until 4pm for the Ultra Mussels in May contest of strength and daring.
Come and exercise your love mussel. Embrace your inner strandloper. Ultra Mussels in May. You know it makes sense. Tickets available from webtickets for R150.