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First batch done: a blizzard of sparkly snowflakes
Tomato & mozzarella: Cape gooseberry, vanilla & pepper syrup, Stracciatella, goat yoghurt snowballs
Lemon tart with nectarine and elderflower
Woodfired pork belly with halva crust and soy roasted sweet potatoes
Pan seared duck breast, cashewnut-turnip puree, mineola-jasmine glacage, foie gras&confit duck sushi
Pan seared scallops with miso, peas, broad beans and peppermint
Linefish with carrot and ginger emulsion, rock shrimp and yuzu salsa with sushi rice
Quail and langoustine, liquorice jus, miso, corn and ginger emulsion, lime gremolata
Foie gras & Jerusalem artichoke "mie-cuit", duck confit salad with rosemary streusel and micro herbs
Trout tartare, green apple, lime, creme fraiche, miso cured aubergine, parsley, creamy miso dressing
Beetroot mousse, baby beets, lemon and thyme puree, horseradish and mixed nut crumble, fennel confit
Going for the 8 course "Gourmand Menu". Particularly excited for new spin the quail and langoustine
And so it begins...
Warning: No smashing windows. Srsly, you need a sign to remind people of that?
Carols by Candlelight at Kirstenbosch
Um, Glomail are hawking a GIANT donut mould. Please tell me this is a joke.
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