I had the opportunity to be part of Tsogo Sun’s Festive Feasting Table Menu held at
their Sandton Sun’s Sand Deck. The event was to give us a taste of Christmas in September. This was a preview of what their Christmas menus will be.
The event was presented by the talented executive chefs from nine of Tsogo Sun’s finest restaurants.
We were wined and dined by the chefs, who showcased their culinary talents with a festive al fresco lunch, explaining each dish in detail (and perhaps dropping a few gourmet secrets). Dessert was a blind tasting of their decadent mouth-watering mince pies and Christmas pudding creations from each chef.
Each chef took the time to give a detailed description of their dish which we appreciated. Part of the aim of this event was to allow the public to meet the chefs behind the food. I thought this was wonderful, as the chefs almost never get the praise due to them for their art.
Executive chef Jade Sullaphen of Punchinello’s at Southern Sun Montecasino presented us with the Festive meat starter platter which consisted of cured sirloin of beef and lightly smoked Kassller loin roast served with red wine onion marmalade and pineapple compote.
My favourite dish was one of the main course dishes by chef Prenolan Naidoo from The Grill Jichana at Southern Sun Elangeni & Maharani. He served us his slow cooked garlicky honey basted Karoo lamb rack with petit mealie pap Pommes William, buttered garden greens and vintage pinotage jus. He also took time to share with us the secret behind his perfectly soft lamb.
We interviewed chef Rachel Botes who owns the Carlton Café in Pretoria just to get her thoughts on the event. One of her favourite dishes was the Festive brioche mini bunny chows with vegetable and cashew nut curry with mango salsa, butter chicken with nut and mint pickle. She also mentioned how impressed she was by this initiative to introduce the master’s behind the work to the people.
The day ended with us tasting the delicious desserts also served by the chefs and we had to rate them.. Needless to say I loved all the desserts since I suffer from a sweet tooth. However what stood out for me was the delicious mouth watering Eggnog ice cream.
We then moved outside to the deck for coffee for custom-made cocktails, created by mixologists as we looked on. I had a cucumber and mint flavoured mojito. The mixologist smashed the mint between his hands to release the pungent oils and then added them into a cocktail shaker which he shook for a few seconds and then poured into a cocktail glass garnished with a piece of cumber.