Yesterday was a truly special day, so I have replaced this week’s post on kimchi with this short story .
We prepared our first wasted lunch at the chefs table yesterday, with all the dishes prepared from rejected, wasted and shunned produce. Five courses of pure genius from my team. I think the most important message is that nothing was new, but the level of respect for the ingredient was evident, food has become cheap and we have forgotten how to use everything, forgotten how to cook like we should, everyone can take the best parts and be creative. But the unwanted always suffer. With the menu we served some homemade kombucha and pineapple cordial. We started the lunch with “all things crispy “ from leaves to skin and tendons served with whipped beef fat flavoured with mushroom powder. The next course was made up with using the outer leaves from lettuce to make a cold soup served with charred leek picked from the greener parts. The fish course was beautiful and fresh, a tartare of trout scraped and removed from all the bones with a tempura of confit trout removed from the collar finished with a pickled lemon skin salsa.
The chicken course should read carcase and spaghetti, but what we served was a parcel made from blended spaghetti made into a dough filled with meat from the roasted carcase in a chicken veloute. With some crispy bits skins from chicken skin and parmesan skin.
Dessert was simply orange rind that essentially was made into a marmalade and then turned into a ice cream served on a croissant pudding.
Look out for a truly remarkable experience at our chef’s table only on Saturdays for lunch where we will be showcasing a wasted menu and sharing experiences and stories from and in our kitchen.
Yesterday was a truly special day, so I have replaced this week’s post on kimchi with this short story .
Kom ons Braai! (lets BBQ)
Last season we featured a BBQ menu on Saturdays at the Oasis. As we liked it so much we have continued this season with this very “lekker” idea. Cooking from the fire with the required braai staples like, vetkoek, braai broodtjies, snoek, potjie with mussels or oxtail, biltong, boerewors, ribs, peri-peri chicken, rib eye and corn on the cob. We have not skipped on the cold selection which is a meal of its own that requires a person to slow down, relax and enjoy a very long extended lunch sipping on an ice cold craft beer.
As long as the weather plays along there will be smoke and fire every Saturday until the end of April.
Price is set at R395
For further information or to make a booking please phone (021) 483-1000 and ask for restaurant reservations or e-mail: firstname.lastname@example.org
Starting tomorrow, fifth year Anniversary! October 19th – November 5th 2017.
This years menu
Starters, Beef carpaccio with twist, we have added some extra beefy bits with crispy fried beef tendons and pulled oxtail fried in a pokora batter served with a spiced chick pea puree.
For the main course we are serving a poached sea bass with coal cooked potatoes and a mussel velouté, with seaweed and grilled tender stem broccoli.
and to finish we have combined a couple of interesting flavours with popcorn, miso, Tonka beans and sencha tea.
R400 per person, for more information go online at http://www.restaurantweek.co.za
In its 5th year the awards evening was held at the Southern Sun Cape Sun.
With a room filled with hoteliers, chefs and sommeliers from the Hotel industry.
We are proud to announce to – Best Main Course: Marcas Hendry from “Belmond Mount Nelson”
Marcas Hendry is of Scottish and Irish decent. He is only just starting his career in the culinary industry at the Belmond Mount Nelson Hotel. He grew up traveling South East Asia with his mother and it was there that he fell in love with food and the emotions it evokes and inspires. He says “Every time I cook, I seek to recreate the sensory enlightenment once experienced as a child with no love for anything other than pasta and Heinz tomato sauce. I hope one day to be able to open the minds of others to the awe-inspiring nature of good food in my own way.”
Togara Mabharani knows no end. This is the fourth time Belmond Mount Nelson Hotel has won the “Best Bread” category .
Togara has magic hands. Congratulations once again.
This year he impressed with a both traditional selection but also a display of sour dough gluten free breads.
Thank you once again to the kind sponsors – Kitchen Aid for recognising our baker and our beautiful bread.
Cricket fans have the Proteas. Rugby fans have the Springboks. And South African food-lovers have a team of men and women in chef’s whites who will be flying the South African flag when they compete against over 40 nations in the IKA Culinary Olympics in Erfurt, Germany, in October this year.
“The IKA Culinary Olympics is the oldest and most prestigious global culinary competition; an event that, like the sporting Olympics, takes place only once every four years. The South African National Culinary Team is honoured to participate once again. We have been hard at work for four years, fine-tuning and practicing our Olympic menu to prepare ourselves for one of the toughest challenges on the culinary calendar,” explains the manager of South African National Culinary Team, Heinz Brunner of Crown Outsourcing Consultants.
The chefs of the South African National Culinary Team are:
• Henrico Grobbelaar of Southern Sun The Cullinan
• Dion Vengatass of Belmond Mount Nelson Hotel
• Blake Anderson of 3SIXTY and Billy G, Montecasino
• Jerome Norton of Four Seasons, The Westcliff Hotel
• Kirstin Hellemann of Belmond Mount Nelson Hotel
• Minette Smith of HTA School of Culinary Art
• Arno Ralph of Lindt & Sprungli
SA Advisors to the team include Chef Garth Shnier, Executive Chef of Sandton Sun, Sandton Convention Centre and InterContinental Johannesburg Sandton and member of the World Association of Chefs Societies Culinary Guidelines Committee (advisor on competition rules, guidelines and cold kitchen).
Chef David Higgs, Chef Patron of Marble Restaurant (hot kitchen advisor); and Martin Kobald, owner of ChefMLK School of Cooking (international trends and judging).
In the spirit of the wording on the team emblem “Masakhane” – which means let’s build each other – the South African National Culinary Team is inviting the nation to follow their journey to the IKA Culinary Olympics on Facebook, Twitter and Instagram under their newly-launched hashtag #SAOlympicChef.
“A strong show of support and interest on social media by our fellow South Africans and foodies will give our team a tremendous boost towards bringing home the gold. Messages of encouragement should include the hashtag #SAOlympicChef,” adds Brunner. The South African National Culinary Team brought back a gold medal in the Hot Kitchen section in 2008 – the first gold to be won by South Africa in 16 years. In the same year, the South African National Culinary Team was awarded the official South African team status by the Department of Arts and Culture’s Bureau of Heraldry.
The 2016 Culinary Olympics will take place from 22 to 25 October in Erfurt, Germany, with about 40 countries competing. The teams will have five-and-a-half hours to prepare their three-course menus to serve 110 people.
The South African National Culinary Team’s Olympic menu features:
Starter: Cape Crayfish ‘Malay’ – poached crayfish, pressed carrot terrine, carrot mayonnaise and Malay curry sauce.
Main Course: Springbok ‘Masakhane’ – pan-roasted loin of springbok, rolled veal sweetbreads, red cabbage and cider purée, savoy cabbage and Boulangére potato.
Dessert: Textured Splash of Raspberry, Rose, Coconut & White Chocolate – coconut sand, coconut sorbet, coconut sponge, rose jelly, rose meringue, raspberry mousse, and raspberry jelly.
In mid-March, the South African National Culinary Team prepared their menu for a group of celebrities, media, bloggers and foodies, who continue to share news about the team and their various activities on their different social media platforms. The team’s itinerary leading up to the Olympics in October includes displaying the cold table at Food & Hospitality Africa expo at Gallagher Convention Centre on 3 May; on 20 June the team will be preparing a by-invitation-only dinner for 110; on 18 July, the Team will be preparing another by-invitation-only dinner for 110 at the Mount Nelson Hotel; and finally the team practice concentrating on the Cold Table will take place on 19 and 20 September respectively.
“We are going to the Olympics as proud ambassadors of South Africa and representatives of a great heritage of culinary excellence in this country,” says Brunner. “We will put in all the necessary hours to do our country proud – and we’re delighted at the growing support we are getting from people within the culinary industry and from the general public. It’s inspiring!”
The South African National Culinary Team will be participating in the IKA Culinary Olympics under the auspices of the South African Chefs Association. Their participation has been made possible through the generous sponsorship of headline sponsor LSC/Imperial, along with accommodation partner the City Lodge Hotel Group and partners ChefWorks, Turn ‘n Slice and N1 Restaurant Suppliers.
The official press statement can be downloaded here.
Towards the end of last year we introduced an evening tea. This ensures that we have something to offer from early to late in our lounge. Catering for everyone’s needs.
As the sun sets late in summer, this is a perfect late afternoon early evening experience on the terrace and conservatory of the lounge.
With tea or champagne it is a treat, we decided to break away from the traditional sandwich offering. With a selection of Neil Jewel charcuterie, liver parfait, smoked salmon, pickles, local cheeses, mushroom empanadas, tomato tarts, roast beef ciabatta roll to start with served on a tired stand.
Bookings are limited, R295 per person from 18:00 -20:30
World premier by acclaimed author Alexander McCall Smith, a play opening at the Planet Restaurant on the 5th of May.
THE SUMMER OF 1946
Playing in Planet Restaurant every Tuesday evening from 5th May to 9th June 2015, a fun-filled evening of sumptuous food, delightful theatre and music from down memory lane.
A brand new play, written by the brilliant Alexander McCall Smith of No.1 Ladies’ Detective Agency fame, will open in Planet Restaurant on Tuesday 5th May and will run every Tuesday evening until 9th June 2015.
This world premier, directed by renowned director Nicholas Ellenbogen, is set around characters from all over the world finding their way home after the war, via Cape Town. All lovers of music, they gather over a drink at The Nellie to share songs and stories. This is a nostalgic feel-good play in three acts: the “fishing fleet” ladies who travelled to India; love and beauty in the Australian outback; and Tickie the clown in the Lion’s Den, provide captivating entertainment in the iconic Belmond Mount Nelson Hotel.
Relax and enjoy a delicious three-course dinner created by Chef Rudi Liebenberg, starting off with bubbles and canapés in Planet Restaurant’s Conservatory Bar. The cost is R450 per person for the show and dinner, including the bubbles and canapés which will be served from 6.30pm – 7pm, thereafter guests will be seated in the restaurant. To make your reservation or for any further enquiries please phone 021 483-1948 or e-mail: email@example.com