Who makes the best Waterblommetjies in the Boland?

When thinking of Waterblommetjies this song always springs to mind. Needless to say that Sonja Herold’s voice was stuck in my head last Friday when two wineries from opposite sides of the Boland mountains – Du Toitskloof Wines and Muratie Wine Estate – competed in a waterblommetjie cook-off.

The Australians might think it’s a weed but here in South-Africa waterblommetjies is a favourite traditional dish. Early settlers and their slaves learnt from the indigenous Khoikhoi that these aquatic plants were edible and over the years this led to a fusion of three cultures and the creation of what we know today as waterblommetjie bredie.

Waterblommetjies, also known as Cape pondweed, grows wild in swamps and marshes which dry up in summer. During autumn and winter when the ponds fill again with water, the plants sprout producing a narrow, oval leave that floats on the surface. A white sweetly scented flower stands clear from the water but for cooking purposes the flowers must be harvested while still in the bud, typically between June and September. Once picked, the flowers and stems must be soaked several times in salt water before cooking.

Some famous faces filled the rolls of judges at the event with the likes of  RSG presenter, Martelize Brink and Benny Masekwameng from Masterchef SA.

Masterchef SA judge, Benny Masekwameng with the winning waterblommetjie bredie

At the event Martelize Brink, RSG presenter talked about her love for waterblommetjies and provided the guests and judges with some interesting information surrounding this intriguing plant.

So what’s the secret to a great waterblommetjie bredie? According to Martelize fatty meat partners best with the flowers, along with salt and pepper and a handful of wild sorrel to balance the fattiness with a hint of acidity. However, it is in essence a simple dish that needs little fuss. The simpler the ingredients and cooking method the better.

When it come to pairing a wine with the bredie it’s best to pick something creamy and fruity. A wine that will complement the subtle flavours of the bredie without overpowering its gentle taste. Du Toitskloof Wines suggest its limited edition 2011 Chardonnay Viognier blend while Muratie opted to serve their waterblommetjie dish with their 2011 Isabella Chardonnay.

The to waterblommetjie chefs who competed in the event both have years of experience in the kitchen. Annetjie Melck represented the Muratie team and Marina du Toit represented Du Toitskloof.

The two masterchefs of the day: Annetjie Melck from Muratie and Marina du Toit from Du Toitskloof

Both dishes were delicious and a true representation of culinary delight but in the end Du Toitskloof was crowned the Waterblommetjie King of the Boland.

The winning waterblommetjie bredie from Du Toitskloof

For more photos of the event visit Du Toitskloof’s Facebook Page.