Tag: 567 cape talk
 
Below are is a list of all articles that are tagged as 567 cape talk.
 
 
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OUT TO LUNCH WITH  BUSHMANS KLOOF 

 

A Chef’s Table with Executive Chef and Assistant General Manager Floris Smith of Bushmans Kloof Wilderness Reserve & Wellness Retreat hosted by the glamorous Twelve Apostles Hotel & Spa on the Atlantic Seaboard, both members of the family-run Red Carnation Hotel Collection. One of our ten launch lunches with Cape Legends and Lomond’s Viticulturist & General Manager Wayne Gabb and Winemaker Kobus Gerber. 

 

 

 

Executive Chef Floris Smith, Candidate Wine Steward Jeffrey Dalingozi, Candidate Chef Sorita Booyson and Lomond’s Winemaker Kobus Gerber and Viticulturist Wayne Gabb  

 

Delicate homemade beetroot pasta pockets filled with potted duck served with field mushrooms and caramelized pearl onions. A dreamy dish, an excellent foil with Lomond Merlot. Fruity and sophisticated, this is a wine of substance that spent 16 months on new French oak. Hints of spiciness and notes of chocolate add complexity. 

 

 

 

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OUT TO LUNCH AT MOUNT NELSON

 

A Chef’s Table with Executive Chef Rudi Liebenberg of the glorious Mount Nelson, part of the Orient-Express Group worldwide, with Cape Legends and Uitkyk Winemaker Estelle Lourens, introducing their candidates for the Inter Hotel Challenge. 

 

 

 

Executive Chef Rudi Liebenberg, Candidate Chef Catherine Adonis and Wine Steward Farai Magwada with Uitkyk’s Winemaker Estelle Lourens   

Into the heart of the Nellie, the vital hub - the kitchen, introducing Rudi Liebenberg’s ‘back to the pasture’ menu using seasonal local ingredients, organic and sustainable paired with Uitkyk Wines & Brandy. 

 

 

 

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OUT TO LUNCH AT RADISSON BLU

 

A Chef’s Table with Executive Chef Grant Kennedy of Radisson Blu in the Waterfront with Cape Legends and Fleur du Cap’s Winemaker Sanelisiwe (Praisy) Dlamini, introducing their candidates for the Inter Hotel Challenge.

 

 

 


A natural teacher, Grant Kennedy, Executive Chef of Radisson Blu with Candidate Chef Bonga Galada and Candidate Wine Steward Heinrich La Meyer with Praisy Dlamini. 


 

 

 

The theme was nautical, the spacious table bold in deep blue and white stripes framed by the stunning and dramatic views of the sea. Fine attention to detail and masses of white roses, orchids and smooth pebbles captured the moment. 

 

 

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 OUT TO LUNCH WITH ONE&ONLY CAPE TOWN 

 

A Chef’s Table with Chef de Cuisine Victoria Stott at the exclusive, urban chic resort One&Only Cape Town with Cape Legends and Le Bonheur’s Winemaker Lauren Snyman, introducing their candidates for the Inter Hotel Challenge. 

 

 

Winemaker Lauren Snyman with Candidate Chef Michele Jeftha, Candidate Wine Steward Tinashe Nyamudoka with Reuben’s sterling Chef de Cuisine Victoria Stott

 

Victoria Stott introduces us to unusual flavours and interesting combinations including her pork belly ravioli with sweet and sour grapefruit purée and braised cabbage, ending with a divine rich dark chocolate tart with a contrast of fresh raspberries and a quenelle of Crème Chantilly. 

 

 

 

 

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