New Summer Dishes at Grande Provence

Chef Guy Bennett of The Restaurant, a landmark Franschhoek eatery at Grande Provence, has tweaked his summer dishes with his signature modern South African flair by introducing a couple of new, seasonal flavours and lighter textures.

Unfettered by the notion of a fixed restaurant menu, Chef Guy champions an ever evolving and dynamic menu, allowing for new creations to make their appearance.

“We change our dishes constantly, incorporating new ingredients and produce that become available as the seasons change,” says Chef Guy.

His passion for local produce is evident in his new starter of Gin and Citrus cured Franschhoek Trout, adorned with a Fresh Salad of Pak Choi, Radish and Sour Cream. His new Yellow Fin Tuna starter has a flavourful oriental twist of Tataki, Daikon, barbecued Jalapeňo and Avocado Cream.

For his main course, Chef Guy has introduced a new Cured Duck Leg Confit served with Sweet Potato Dumplings, Saltana and Chinese Cabbage, and a refreshing Apple Chutney to lift the flavours.

His chosen addition to the summer dessert line-up is a dreamy, light Valrhona Éclair and Macadamia Crumble served with a dollop of Rooibos Ice Cream.

reservations@grandeprovence.co.za

 

Image credit: Supplied

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Do It Yourself Mother’s Day

Mother’s Day is a day celebrated each year to show appreciation to all mothers.

Have a picnic!

Instead of breakfast in bed, make this Mother’s Day extra special by arranging a DIY Mother’s Day picnic. If you have a mother in your life – whether it’s a friend, a partner, or your own mother – a picnic will surely be the way to make her feel appreciated.

Location, location

Choose a location to enjoy the picnic. Whether you drive to one of your mother’s favourite spots or set it up outside in the garden, show your love for all the mothers in your life with a family picnic.

Set the scene by placing a few beautiful blankets and add elegant pillows for the guests to relax on.  Part of the fun of a picnic is that you can throw picnic blankets almost anywhere to set the scene for a unique experience.

The Menu

Keep the menu simple enough to transport easily but make it interesting. Think finger food. Prepare food items that your mother loves most and that is easy to prepare in advance.

Finger foods to consider include small gourmet hamburgers, sandwiches topped with a variety of items such as roast pork, bacon, chicken, tomato, pickled cucumber and rocket. Small quiche bites, cheese and a selection of cold meats are also easy-to-eat items to be included. Keep a bottle of sparkling wine and juice cold in a cooler to serve as refreshing drinks.

Make use of mason jars to serve the salad in- these are easy to transport and gives a beautiful twist to the salad. Finish off with a delicious dessert such as beautiful cupcakes that can be made in advance.

Don’t forget the gift

For the cherry on the cake, spoil your mother a little more by blessing her with a gift. Consider these affordable items for this Mother’s Day:

Written by: Katrien Nel

The Palace’s Plume Re-imagined

The re-imagining of The Palace’s chic-classic restaurant is now complete. Influenced by the social, café culture of South Africa’s famous cosmopolitan restaurant hubs with the emphasis on the experience, Plume’s new menu invites the exploration of diverse textures and indigenous flavours paired with exciting, proudly South African wines. Created by an award-winning sommelier, Marie Manyoha, and Executive Sous Chef, Robin Brophy, guests experience a tantalising six stage meal – a journey enticing all of the senses. The wines offered for pairing with each stage have been carefully picked by Manyoha to compliment the explosion of textures, flavours and aromas of the food.

The Palace’s F&B Manager, Brandon Govender, says: “We are delighted to introduce the re-imagined Plume, where dining is an experience for the senses, a place to entice your eager palate and indulge your inquisitive mind.”

The Plume Textures menu is a set experience, starting with an Amuse Bouche, fittingly called “Camps Bay Holiday”, comprising beetroot and cream cheese espume, ethically sourced caviar on Mother of Pearl, seawater gel, tomato soil and flavour scallops. For starters there is “Textures Corn Salad”, a delightful surprise consisting of panna cotta dust that has been gellified, popped and grilled.

The first main course is olive poached salmon served with balsamic jelly, salmon confit, pea puree and crisp sweet potato scales. This provides an uplifting prelude to the second main course of succulent ribeye log, potato puree, rainbow root vegetables and Turkish delights.

The invigorating meander of tastes and textures continues with decadent strawberry, mango and salted chocolate, before culminating with port and cheese.

Plume is open on weekends 19h30 for the textures experience, with one sitting per evening starting strictly at 20h00. The first main course is served at 20h30 and the second main course is served at 21h30. The cost is R1250 per person and includes the whole sumptuous food journey.

Venturing to Plume for dinner is also an opportunity to dress accordingly for the experience and to escape your parental duties for one evening. The dress code is smart / elegant and no jeans, sneakers or flip flops are permitted and no children under the age of 12 are allowed.

The reopening of Plume is part of the reinvention of Sun City’s culinary landscape. With over 30 restaurants, Sun City caters to all tastes and has something for everyone. While family restaurant brands are on offer, Sun City has now created several signature restaurants. Among the new or refurbished signature restaurants are the Bocado at the Cascades, Legends at Soho and The Brew Monkey at the Valley of Waves.

For more information about Sun City and all the changes, visit #NewSunCity connect with them on Facebook SunCitySA or follow them on Twitter @SunCityResortSA and Instagram @SunCityResortSA.

Spring at its best

The Hertford, as it’s colloquially called, has impressed us this past weekend with some of the best cuisine and an almost rural feel.

The Hertford Country House and Function Venue, situated just around the corner from Lanseria International Airport, has just launched their spring menu, an array of delicious dishes with choices for diners of any kind. Their fillets were tender and tasty, their halloumi starters were not only generous, but divine and they offered a dessert buffet with some local treats like malva pudding, panacotta and a zesty lemon cheesecake.

For a Sunday lunch, this is the perfect spot. It was a lovely spring day under the trees and guests came streaming in for either the new menu, some additional a la carte options or their impressive tapas and lazily sipped on locally sourced wines like Leapord’s Leap‘s Merlot. Two tame horses checked in every now and again, carefully pruning the mulberry tree that proudly offered shade to visitors with its new spring leaves and birds were chirping happily, echoing my relief for a winter that’s gone by.

Horses enjoying the new spring leaves of the mulberry trees that offer shade to the guests

Horses enjoying the new spring leaves of the mulberry trees that offer shade to the guests

Contact The Hertford for bookings and more information: 084 761 2017 / hotel@hertford.co.za