Gourmet Hamper B

R3,000.00

Each hamper is designed to be a weekly basket of goods, providing the focal point for multiple meals.

Open Tuesdays to Saturdays, Closed Sunday and Monday.
Cape Town Deliveries | Two working days from date of order between 12h00 and 17h00. (R100-R250 Shipping)
JHB Deliveries | Orders close Mondays | Deliveries Thursday of that week. (R750)

Recommended Wine Add-ons

Gourmand
Ken Forrester Reserve Chenin Blanc 2019 (R130)

From Stellenbosh. Shows melon and spicy baked apple flavours supported by refreshing acidity. It can be served with varied spicy dishes, full-flavoured fish, or chicken dishes. Ideal with prawns and soft cheeses.

Kleinood Tamboerskloof Shiraz 2016 (R230)

From Stellenbocsh. The palate shows pure, concentrated fruit flavours like dark cherry, plum, and five-spice - nutmeg, cinnamon, cloves, fennel, and star anise,. The tannins are fine and chalky and the finish long and dry. It can be enjoyed with red meats especially braised or braaied, mushrooms and hard cheeses.

Iconic
Rall White 2018 (R315)

Grapes come from various vineyards in the Western Cape. This is a blend of 70% Chenin Blanc, 26% Verdelho, and 4% Viognier which was matured in old oak barrels for 11 months. The palate is rich and textured balanced by steely acidity. The flavours are well defined with pear, peach, citrus. The finish is long and lingering. It can be served with varied spicy dishes, full-flavoured fish, or chicken dishes. Ideal with prawns and soft cheeses.

Porseleinberg 2016 (R590)

According to Tim Atkin MW ‘Porseleinberg is one of the greatest Syrah sites in the southern hemisphere. The vines are still young, but this brutal vineyard produces wines of incredible intensity and focus.’ The palate is medium-bodied, with grippy tannins and flavours of blackberry, plum and spices like black pepper and allspice and be enjoyed with red meats especially braised or braaied, mushrooms and hard cheeses.

Category:

Description

Your Gourmet Hamper B will contain the following : 

1. Juniper and citrus cured salmon gravadlax (150 gr)

Lemon, lime, orange, and juniper. A little sugar and rock salt. Fresh dill to finish.

2. Chicken liver and porcini parfait (200 gr)

Pan seared porcini, onions, and a touch of sherry. Chicken livers butter cream and some secret stuff ;), blended to a smooth paste. The whole thing goes in a low oven and gets baked slowly to create a beautiful rich pate. Serve cold with apple chutney and crusty bread.

3. Lukes’ prawn cocktail (250 gr)

Vannamei prawns cleaned and blanched, dressed with my own “Marie Rose” sauce, finished with a touch of brandy, a little tabasco, Worcester sauce and sriracha.

4. Classic navarin of lamb shank (450 gr)

This is a tomato-based French lamb stew with lots of root vegetables in the base, red wine and garlic. Slow-braised for 6-8 hours. We use the shank and shoulder for this recipe. 

To reheat, slowly boil the vac pack bag in a pot of boiling water for 15 – 20 minutes. Serve with buttered vegetables and mashed potatoes.

5. Individual beef wellington (4 each)

Prime fillet of beef coated in a wild mushroom duxelles wrapped in Mitzy’s 100% butter puff. Bake these at approx. 165C for 18 mins or until golden. Preferably brush them with a little egg yolk before putting them in a preheated oven. When you take them out of the oven cut them in half to serve. They should be medium-rare. If you require them more done simply pop them back in the oven.

6. Rosemary and parmesan cream (200 gr)

Place in a small saucepan and warm over low heat, or alternatively heat in a microwave for 1 minute with the lid off. Serve with the navarin of lamb.

7. Joël Robuchon’s Mash potato (250 gr)

Joël Robuchon god rest his soul held the most amount of Michelin stars at any one time. He developed a recipe for mash potatoes that he became famous for whereby he slowly baked the potatoes over rock salt and then pushed them through a sieve whilst still warm. We add a lot of butter and thyme cream to this and season with Maldon salt. Put the potato mix in a small pan and heat slowly, mixing constantly until warm. Add a little of milk or cream if needed.

10. Assorted cheeses (goat/blue/camembert/sheep)

Pepe my friend from Kommetjie is a 3rd generation goat cheese maker. His goat cheese is just phenomenal and his passion for this is incredible.

12. Luke’s trifle (250 gr)

Rhubarb compote, soused strawberries, vanilla sherry, mascarpone, sabayon. What more can I say?

13. Spanish style burnt oranges (200 gr)

Dark caramel, exotic spices, Grand Marnier, caramelized slowly and preserved in a pot for you to serve with your pistachio cake and vanilla mascarpone.