29-05-2025
Taste the magic: chef Ben Ungermann and Juniper Moon serve up a gin-pairing delight in Cape Town
Former 'Masterchef Australia' runner-up Ben Ungermann will be adding his culinary skills to the Juniper Moon exclusive gin-pairing experience in Cape Town.
Image: Instagram.
After cooking up a storm in top kitchens around the globe, renowned chef Ben Ungermann is thrilled to add his culinary skills to the Juniper Moon exclusive gin-pairing experience in Cape Town.
For the event, which will be held at Auslese by Aubergine on Thursday night, the former Masterchef Australia runner-up will be working alongside the restaurant's chef, Harald Bresselschmidt, to create impeccable dishes to pair with the gin.
There will also be gin creations by master mixologist Sebastian Rodriguez.
He explained that his decision to participate in the event stems from his 'affinity for South Africa.'
'I have no ties in South Africa or any family connections, but after my first visit, I fell in love with the country, especially the people and also the food scene.'
'My passion for local South African produce, especially native ingredients, has been showcased in a lot of my culinary undertakings, so to work alongside a locally-produced gin fits perfectly with my ethos.'
He said that attendees can expect the best ingredients in the dishes he prepares at the delectable gathering.
'Although I am born and bred in Australia, I've lived in South Africa off and on since 2019, and during that time, I've researched many of the ingredients South Africa has to offer.'
'South Africa is so spoilt with an array of native ingredients, especially in the Cape. I've never experienced such biodiversity within a region, and I always try to highlight it in all my dishes.'
He added he loves the nation's diverse and unique fauna and flora.
'It really is a playground for innovative chefs.'
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On the menu for the gin-pairing event, Ungermann described it as a 'beautiful undertaking.'
He explained that he worked with the brand to incorporate beautiful botanical notes into the offerings.
'It just lends itself so well to my style of menu creation and philosophy on what the local South African culinary scene has to offer.'
And when it comes to pairing gin with certain cuisines, the chef explained: 'For me it's down to the gin's depth of botanical and herbaceous flavours which make it so universal and also complementary to both sweet and savoury.'
Overall, Ungermann said that he loves to create unique dishes which revolve around local indigenous ingredients, as well as incorporating the other senses.
'Humans, like all other species, need to eat to sustain themselves. It's a fundamental necessity, so why not make it a sensory experience to truly elevate a dining experience?'
He added that he is also driven to nurture the next generation of upcoming chefs.
'Kitchen culture has changed dramatically, with an emphasis on more sustainable ways to reduce wastage and employ new techniques such as fermentation and utilising local indigenous produce and foraging ingredients.'
From his time on "Masterchef Australia" to cooking for prominent individuals, Ungermann said that the greatest kitchen lessons he has learnt over the years are that 'teamwork is key.'
'You're only as strong as your weakest link, so it's incredibly important to build camaraderie amongst your team of chefs because it will reflect during service.'
'I've learnt no amount of kitchen hacks can substitute a well-oiled, disciplined kitchen team.'
When asked what he would ultimately like to achieve as a chef, he explained: 'In the culinary world, visibility gained through television can sometimes cast a long shadow - one that risks eclipsing the depth of a chef's craft.'
'While media exposure has its value, it doesn't always equate to respect within the global culinary community.'
He added, 'My journey in the kitchen has been one of relentless growth and refinement. As I prepare to open my signature restaurant next year, my ambition is clear: to stand among the world's most respected chefs, not for fame but for the integrity of my work.'
'I want my legacy to be defined by an uncompromising dedication to creating a singular dining experience, one that honours the richness of local ingredients and reimagines them with intention and creativity.'
