Perhaps the best dish of yesterday’s chef table in the Mount Nelson kitchen was Rudi Liebenberg’s crispy fried egg, char grilled asparagus, chorizo hash and spinach veloute which was magic with Kobus Burger’s 2014 Rietvallei JMB Chardonnay. A symphony in yellow. In today’s Guardian, Heston Blumenthal explains how to cook the perfect egg but Rudi was one step ahead.

For not only did Rudi get the yolk “warm and runny, wrapped in a blanket of egg white that is just set” but he wrapped it in Panko – Japanese breadcrumbs. How cool is that? It was like a Scotch egg without the sausage meat, suitable for vegetarians and the sausage averse.