Vegetarian Hamper D


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)

Out of stock



Your Vegetarian Hamper D will contain the following : 

1. Luke’s Beetroot tart (4 Tarts)

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.

4. Salt baked celeriac & leek Wellington with mushroom duxelle (4 each)

We use our salted baked celeriac along with braised leeks and mushroom duxelles. To this, we cover with 100% butter puff pastry.

Bake at approx. 165C for 15 mins or until golden. Preferably brush them with a little egg yolk before putting them in a preheated oven.

5. Japanese styled aubergines braised in soy and mirin (250 gr)

Aubergines are slowly cooked to a glaze with mirin tea until almost sticky. We then top it with finely chopped spring onion, ginger, and chilli sambal. Ideally serve at room temperature.

6. Sandalene’s pinenut, cranberry and feta stuffed portobello mushrooms (350 gr)

The mushrooms are first sautéed whole to colour then the combined stuffing is topped on the mushroom. To warm up put in the oven for 10 – 15 minutes at 180C keeping an eye that the stuffing on top does not dry out. 

7. Slow braised bulgur wheat and tomato salad (450 gr)

Bulgar wheat which is combined with marinated chickpeas, harissa, sundried tomatoes and slow oven roasted tomatoes.

8. Curried Jerusalem artichoke velouté (200 gr)

Caramelised Jerusalem artichokes deglazed with white wine and combined with a mild curry velouté. This should be warmed up in a saucepan before eating and will go wonderfully with the Leek and Celeriac Wellington.

9. Salt baked celeriac and truffle salad (250 gr)

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.

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 chocolate fondant (4 each)

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.

13. Spanish style burnt orange (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.