Executive Chef, Towerbosch Restaurant at Knorhoek

Crush creates a series called Chefs & Music, in which we pair a chef with a local SA band. The chefs create dishes based on the song they picked.

The song: Nothing More by Red Huxley

The dish: Braised Beef Shin With Wild Mushroom & Jerusalem Artichoke Ragoût

Listen to Nothing More by Red Huxley

The man in the song wants nothing more; he is content with life as it is and he won’t change it. He is a simple man and is happy with the simple things in life. This is what the dish depicts. Beef shin, is a simple cut of meat, the flavour is layered by cooking and the bold flavours will stay on the palate. The mushroom and Jerusalem artichoke ragoût enhances this strong feeling on the palate and enhances the warmth and contentedness felt by the guy in the song. The purée calms down the boldness of the strong flavours. As he is lying down, looking up at the stars in a euphoric state (whiskey in hand), he is savouring the experience of the day. The flavour of the bone marrow emulsion that remains on the palate gives this taste of comfort and contentedness and remains long after the dish is finished.

SEE THE RECIPE HERE

Dylan Jones (guitar and vocals), Murray Stephenson (drums) and Joel Bronner (bass) make up Cape Town rock band Red Huxley. The band recorded their debut album at Rancho de la Luna in 2013 and raised $25 000 through kickstarter.com to make that happen. Their sound has a lighter garage blues side, similar to early Black Keys and late 60s Stones records, to a much heavier rock sound reminiscent of Led Zeppelin, Foo Fighters and Queens of the Stone Age. The band have gigged around the country and played at festivals such as Oppikoppi, Ramfest, Synergy Live and Up The Creek. Their latest EP, Needle’s Eye is available for free download via bandcamp: HERE

Follow Red Huxley on Facebook to keep up to date with their latest shows.