Your Gourmet Hamper C will contain the following :
My age old classic from the La Colombe days. 100% butter puff from my friend Mitzy, beetroot relish, sliced beetroot. Warm the tart in the oven for 5-10 mins at 160C, serve with the tapenade, a dollop of goat cheese mousse and a little side salad.
These are East coast crays, nice and sweet. We make a yuzu mayo (Japanese citrus) which we dress over the crayfish and finish with Tobiko (Japanese flying fish roe).
Serve this with sliced avocado and crusty bread.
I have been preparing this classic recipe for a number of years. When I worked in Korea, we used to have a French Bistro in the hotel I worked at and I served it there. I also had it on the winter specials when I was at La Colombe.
Serve this with the delicious country bread we have included in the hamper and offset the savoury French notes of the pate with our homemade apple chutney and perhaps a mixed leaf salad with a mustardy dressing. YUM!
We take fresh salmon we cure them in a citrus cure for 24 hours. We then slow smoke them for 12 hours in our home-made smoker.
You can serve this either sliced raw with the cucumber and dill compote, and horseradish crème fraiche or you could warm in in a little cream and serve over steamed asparagus with a warm starter.
Beautiful winter celeriac! We make a kind of paste with whipped egg whites and salt. We then bake them in their crust for 3-4 hours, Peel them and dice. We make a truffle mayo and add some crème fraiche. Some grated truffle. Serve this with the country pate or have alone with crusty bread.
Lamb shoulder marinated for 24 hours in red wine and herbs. Slow braised for 6-8 hours and reduced to intensify flavour. Reheat this at 175C in the oven for approx. 35 mins or until nice and golden brown. Serve with buttered vegetables and rosemary and parmesan cream.
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.
Freshly caught and delivered to us on the day. Our fish is sourced from sustainable small scale local fisher man. To cook, we recommend pan frying, skin side down. Don’t cook the fish all the way through to keep it nice and moist.
We caramelize Jerusalem artichokes in a pan, deglazed with white wine and combined with a mild curry velouté. This should be warmed up in a saucepan before eating and should be served with the locally sourced line fish.
The spiced condiment pairs very well with the curried artichoke velouté.
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 milk or cream if needed.
The first sauce I made in South Africa and to this day my most popular. A rich port based beef jus, brandy, black truffle and black pepper, finished with fresh cream. Serve with any steak! Reheat in a microwave with the lid off for 1 minute or until hot.
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.
70% cocoa chocolate, eggs, butter sugar. The beauty of the recipe is in its simplicity! Bake at 180C for 10 – 15 minutes. The top should have a thin crust on it and no longer be shiny before serving. Serve in the vessel with the vanilla Mascarpone or ice cream.
It’s a classic with a twist, I make a mascarpone mousse out of eggs, cream and bourbon. Finished with 80% dark chocolate grated on top. This adds a decadent touch.
Good red wine, spices a little brown sugar. Serve these with the chocolate fondant.