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

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

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

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

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

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 .

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

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

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