Woolworths_Taste__January_2019

PHOTOGRAPH

ELSA YOUNG

Saint, corner Rivonia Road
and Maude Street, Sandton,
Johannesburg, @saint_jhb

40

DavidHiggs’andGaryKyriacou’sItalian-inspired

restaurant Saint has had Sandton swooning over

its dramatic décor, Neapolitan-style pizzas and

stellar pastas since opening last year. Our hot tip?

Save space for this knockout cake, too

TABLE TALK

ANATOMY OF A DISH

Saint’s orange-

and-Campari cake

The gelato is

handmade in

small batches

with Campari and

churned really

slowly to a smooth

texture. The recipe

has to be very

carefully balanced

so that the Campari

doesn’t freeze. As

afinishingtouch,

crushed, lightly

toasted pistachio

nuts are sprinkled

over the plate.

Sommelier

Wikus Human

recommends a

glass of dry rosé

bubbles to pair with

the cake. Keep it

local with Le Lude

or splash out with

French Billecart-

Salmon Brut Rosé.

Instead of

traditional flour,

the recipe calls for

a mix of semolina

flour and ground

almonds.

According to

head pastry chef

Rene Tissong, the

secret is to pour

the syrup (Campari,

sugar and orange

juice) over the cake

as soon as it comes

out of the oven.

The dessert is

inspired by a cake

that designer Irene

Kyriacou used to

bake for family

occasions. The

recipe has been

tweaked slightly

and spiked with

Campari.