Liz Biden, one of South Africa's most dynamic and creative hoteliers and
founder of The Royal Portfolio Collection together with her husband
Phil, has recently added the
delightful, more informal and family orientated Birkenhead Villa, overlooking the
warm Indian Ocean, where whales visit in season leaping and frolicking.
Both
have the hallmarks of Liz
Biden's style. Spaciousness, stunning pristine white predominates in contrast to the
brilliant blues of the ocean. Enjoy the invigorating air, brisk walks,
swimming either in the rimflow pool or in the sea and later return to
the Villa to a light lunch with a summery feel.
"Food
is my art and my passion," says Nico, "and what a joy it
is to be able produce these very special dishes at both
properties!"
Enjoy
a taste
from Nico
Verster’s inspirational menu and his approach to the sweet tastes of
summer.
Sweet
Corn, Coconut and Curry Soup
Chilled Beetroot Gazpacho Soup
Pink Martini Sorbet
Salmon Trout served with Baby Fennel and Soy Reduction
Alyson Kessel
has an innovative way with flowers that results in exquisite and fascinating
arrangements that flow through the gorgeous
rooms of Birkenhead House & Villa.
Wow!! When did the humble
chrysanthemun become so hip and trendy?
The brief was to find a floral
look to accompany uber-trendy food and funky tableware.
Alyson decided that the cheeky chrysanth, making a dramatic
comeback into fashion, presented just the right colourful image to
complement the effect.
Forget the old image of
long lasting autumn browns, the new chrysanth comes in a huge range of
lovely colours, even bright green. What other flower appears in so
many different shapes and sizes, from fluffy tutu layers through to
starry spikes, bouncy buttons and even the classic daisy type with the
lovely round centres, all of which give added texture to the blooms?
There are some new varieties in development, which are like big pompoms.
Alyson
took several sizes, shapes and colours and stacked them
“kebab” style. Skewering the layers together with a decorative bead,
she floated them in a shallow container. They looked wonderful together in
the different colour combinations, picking up on the colours in the
dinner ware, and they last and last! Two weeks later they were still as perky as ever.
A long narrow container (either glass, ceramic or
metal) packed with these little darlings placed down the middle of a dining
table will be an instant hit.
Alyson
combines the prettiness of lavender and freesias with emerald green peas
in charming arrangements, which punctuate the coffee tables at
Birkenhead House & Villa. Masses of fragrant sweet peas and french
lavender.
After
Nico's delectable dinner relax with a glass of De Grendel Shiraz and
nibble a deeply flavoured praline truffle.
Into the
Birkenhead Villa
The
Birkenhead Villa complements Birkenhead House in every
way, welcoming families and young children and although The Birkenhead Villa is
available as a private option, it is often shared with other guests.
Ideal for a party of friends or family. Close to
the beach, swimming, diving, walks - a recreational treat in a heavenly
setting.
SALMON TROUT WITH
BABY FENNEL
“Salmon trout and fennel, both easily available,
are perfect,” says Nico, “served with a light creamy sauce. Partnered
with De Grendel Sauvignon Blanc 2007 is a marriage made in heaven. Serve
with either quick rocket pesto or use a bought pesto made with fresh
basil.”
4
sides salmon trout
sea salt and milled black pepper
olive oil
lemon juice
4 bulbs fennel, halved
250 ml white wine
2 cloves garlic
250 ml cream
2 tbsp butter
Soy
reduction:
250 ml soy sauce
200 g castor sugar
(Serves
4)
Prepare the soy reduction in advance.
To make
soy reduction boil soy sauce and castor sugar together and allow it to
reduce to half the original quantity, it is ready as soon as it becomes
syrupy 10-15 minutes. Reserve to drizzle over plate when serving.
For
the salmon trout. Trim, debone and score salmon trout. Rub seasoning into
the fish and heat a small pan with olive oil. Sauté salmon in hot oil, a
minute on each side. Add a splash of lemon juice, and remove from the pan.
(Keep the pan to fry the fennel in.)
To
prepare the fennel. Slice baby fennel in half and soak in white wine and
garlic. Deglaze the pan with white wine and garlic marinade, simmer fennel
until tender, add cream. Remove from heat and add butter. Taste and add a
little extra seasoning to finish the sauce.
Quick Rocket
Pesto:
1
handful rocket
1 clove garlic
60 ml olive oil
2 tbsp pine nuts
80 g Parmesan cheese
sea salt and milled black pepper
Place
all ingredients into a blender and purée until smooth.
CHILLED
BEETROOT GAZPACHO SOUP
4
beets (boiled soft)
1 cucumber (seeds removed and peeled)
100 ml olive oil
1 tbsp lemon juice
1 tsp castor sugar
salt and pepper
To
make the Gazpacho
place the beets in a blender, add the cucumber, lemon juice and castor
sugar and blend adding the olive oil slowly. Season with salt and
pepper. Serve with crème fraîche and chives.
SWEETCORN,
COCONUT AND CURRY SOUP
Nico introduces us to this
simple delightful soup served chilled on a warm day or equally delectable
piping hot.
1 onion, chopped
2 small garlic cloves
2 x 410 g can creamed sweetcorn or 2 punnets baby corn
1 - 2 tbsp Marsala curry powder
500 ml good quality vegetable stock
410 g coconut milk
sea salt and milled black pepper
(Serves 4)
To make the soup.
Sauté onions and garlic in a small
saucepan. Add sweetcorn (I sometimes add fresh baby corn) and cook until
tender. Roast Marsala curry powder by heating it in a small pan to release
the flavour. Add curry powder. Slowly pour in vegetable stock (watch the
amount of stock as you do not want to add too much, you still need to add
the coconut milk.) Bring to the boil, now add coconut milk. Season with
salt and pepper and blend until smooth.
PINK
MARTINI SORBET
For those balmy evenings when you
entertain. Make a double quantity and have on hand in the freezer and you
can ring the changes.
300 g
castor sugar
2 tbsp glucose/ honey
750 ml cranberry juice
80 ml martini
80 ml vodka
60 ml lemon juice
lavender flowers added at the last minute
(Serves 4)
To
make the sorbet. Add sugar and honey to the fruit juice, martini, vodka
and lemon juice. Stir to dissolve. Place the mixture into an ice
cream machine and allow to freeze for 1 hour. Alternatively you could
freeze the mixture in a bowl and churn it using a fork every 15 minutes
for 2 hours until frozen.
To
make any other variations simply substitute the liquid for another juice.
I make a Pina-Collada Sorbet by adding 80 ml rum together with two cans
coconut milk with 1lt pineapple juice, refreshing – a taste of summer.
See
more features on www.showcook.com
DE
GRENDEL Epitome of Grace
LA
RESIDENCE At Play
VON
GEUSAU FINE CHOCOLATES
See
Nico Verster featured in The
Pinnacle Magazine
