Private Chef Food Philosophy Baking Bread
Some sample images of food creations
Veal Loin wrapped in Parma ham, stuffed with sage and bocconcini, on creamed sweet potato with a chardonnay jus
Seafood Soup in a saffron and coconut veloute
Local Knysna Oysters
Tortellini of Alaskan snow crab, beet essence and Vietnamese coriander oil
Tortellini of Alaskan snow crab, beet essence and Vietnamese coriander oil
Trio of Soups: Nantua crayfish veloute, Saffron with vanilla foam & Confit garlic and pastis
Pan Roasted Ostrich Fillet with wilted baby spinach and chanterelles and a white truffle jus
Roasted Root Vegetable vol-au-vent with a roasted garlic and thyme butter
Petit Fours
Ossobuco Terrine with confit tomato jelly, smoked red pepper essence and parmesan crisps
Grilled loin of Lamb, green asparagus, Spanish risotto and minted butter demi glace
Beyerskloof Pinotage Poached Pear with blackberry reduction and gorgonzola ice cream