Over the last decade, four darling South African gents have risen to the top of the pops to become South Africa’s biggest rock band: The Parlotones. More recently, Kahn Morbee, Neil Pauw, Glenn Hodgson, and Paul Hodgson have been expanding on touring hitting the UK, Germany, and finally the US. Over the past years, Parlotones records have consistently featured beautiful ballads with an edge and call to mind the rawr of Brandon Flowers from The Killers, and Australia’s Powderfinger. They’ve also been likened to the Beatles and been called South Africa’s Coldplay.
Not content to just conquer the music world, the ambitious little buggers have also started marketing their own wine. September 2009 saw the release of “Giant Mistake” a red blend named after a former hit single of the same name. In 2010 Parlotones released “Push Me to the Floor,” a white blend and “We Call This Dancing,” a rose blend — both also named for Parlotones tunes.
So what does South Africa’s hottest band do in their off time? Put together top 10 lists pairing their favorite South African food and wine combinations for Poor Taste, of course!
For a soundtrack to accompany your reading, check out the delightfully catchy video for “Push Me to the Floor.” Don’t miss out on ogling front man Morbee’s signature eye makeup. Pete Wentz, you’ve been one-upped.
1. Fillet Steak, preferably medium rare and pepper crusted, served with a baked potato still in jacket left to grill for a minute to melt cheese on top, paired with Giant Mistake. Giant Mistake is a deep, strong blend that, for whatever reason, simply compliments red meat. They fit. There are many local grills around Jo’burg that get steak ‘just right’, although you may have to sneak in your own bottle of Giant Mistake!
2. Sushi or Snoek paired with Push Me to the Floor. Push Me is light, refreshing, and fun, just like sushi! Places like Cape Town Fish Market in SA, where the mood is chilled and fun would be the ideal place to enjoy this combo.
3. Crisp salad with any type of meat (chicken, shrimp, fish) paired with We Call This Dancing. The rose does all the talking here, the salad is just there to break up sips, line your stomach, and get you ready for the night!
4. Grilled chicken and some oysters paired with Haute Cabaret. As well, the perfect sundowner drink or starter, made complete with oysters, just to get the night on the right track.
5. A nice coconut thai green curry with Chocolate Block. My (Glenn’s) personal favorite. As with red meat, strong red wine for me just seems to go hand in hand with a good strong vegetable curry. I often enjoy this couple at one of my favorite restaurants in Jo’burg – Kong Roast.
6. Sirloin steak done in a French tradition, i.e. smothered in béarnaise sauce with Hamilton Russell Pinot Noir. The description says it all…
7. Pepper tuna steak and a side order of spinach leaves with Bilton Cabernet Sauvignon (2008). Neil’s very big on protein and makes sure he gets his fix in every meal. Pepper tuna steak is a no-brainer choice for an awesome, protein-rich dinner. Throw in some Cab Sauv to compliment and enrich the steak with some extra flavor, and you are good to go!
8. Vietnamese crystal spring rolls with Fat Bastard Chardonnay. Another good ‘starter’ type of meal. Get the night off to the right start with a spring roll starter and some nice, crisp, and refreshing Chardonnay.
9. Rack of lamb with Paul Cluver Pinot Noir. Paul Cluver is a winner with any meal. The occasional rack of lamb is a treat, too. Enjoyed together at a nice Cape Town restaurant, on the balcony by the fire, with the mountain looking out for you — perfect date night!
10. Our friend Alicia’s special homemade spinach balls with ANY South African wine. We had exactly that the other night and can still taste those little balls of deliciousness. Oh, and the wine was pretty good too.
Photo By: Paul Ramalheiro
