Annual Starfish Greathearts Foundation Charity Dinner

Rather late than never, I’ve decided to post some pics of the dishes from this year’s Starfish charity dinner that Tiron Eloff and I created.

Every year we donate our services and a multi-course dinner gets auctioned at a gala event.

This year we planned a rather special menu with our wonderful hosts loosely based on a “classics-with-a-twist” theme.

After the guests had some oysters and champagne in the foyer, we started the dinner off with a Beet Tartare

Beet Tartare

and followed up with a Heston classic Chicken Consommé poured at the table of a jasmine flower.

Chicken Consomme

The salad course was a Duck and Smoked Cherry salad with Mano purèe.

Duck and Smoked Cherry Salad with Mango Puree

A quick palate cleanser of Champagne Sorbet preceded the main events.

Champagne Sorbet

These were a fillet of Sea Bass on Jet-black purèe (made with lentils and squid ink) with seared endive.

Sea Bass with Jet-black Puree

This was followed by the most decadent Beef Wellington ever, made with prosciutto and foie gras (Get the recipe here) and plated with some inspiration from Dexter .

Beef Wellington

The composed cheese plate consisted of whipped ricotta, aged Gouda, Saint André, gorgonzola, grilled nectarines, fresh figs, baguette crisps and candied walnuts.

Composed Cheese Plate

The lovely, sweet end to the night consisted of a silky-smooth Crème Brûlée (cooked sous-vide at 80C for an hour).

Creme Brulee

It was a marvellous evening and we can’t wait to do it all over again.

Orange Polenta Cake

Had to bake my favourite recipe from Ottolenghi for the soccer final tonight. (Someone had to tell me who was playing, but I’m always game for cake and bubbly.)

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Quick Update from Limpopo

Hi All

I have been beavering away at all sort of exciting projects that I’ll update you about soon. At the moment I’m in Limpopo. We are actually near the banks of the Limpopo River on the Botswana border. I’m cooking up a storm for a group of sound artists (for lack of a better term) and musicians from 11 different countries who are doing field recordings as part of a workshop. I mostly don’t have access to internet or mail, or even telephone, and it’s all quite lovely.

Somebody was kind enough to nominate my fledgling blog for the SA Blog Awards. Voting opens on Monday the 2nd of December, so please start voting then! Here’s the link… SA Blog Awards Badge

In the meanwhile, here are some photos to keep you entertained. See you soon…

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Harvard EdX Course: Science and Cooking

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cooking_course

If you’ve ever wanted to take a class at Harvard, here’s your chance! Harvard is offering an online EdX version of its popular course “SPU27x: Science and Cooking – From Haute Cuisine to Soft Matter Physics.”Class starts October 8th and registration for the course is FREE.

During each week of the course, Ferran Adrià and other top chefs will reveal the secrets of some of their most famous culinary creations—often right in their own restaurants. Alongside this cooking mastery, the Harvard instructors will explain the science behind the recipe. Other guest instructors include David Chang, Wylie Dufresne, Dave Arnold, and Harold McGee.

Register for “Science and Cooking” at EdX

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