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Grant Scientific Cuisine
March 3, 2010
Dear All, I have just received great news for The Collection, I have now been given a sponsorship from Grant Scientific Cuisine & Sous Vide Cooking for our hotels. They are sponsoring us with Grant sous vide baths for The Greenhouse, The Pavilion and Sand. It is an awesome sponsorship, as Grant is a UK based company and do not usually sponsor chefs- but Tanya at SOUS VIDE COOKING CC really pulled some strings and managed get this amazing sponsorship, for a year to start with. Grant sous vide baths are endorsed by Heston Blumenthal of the Fat Duck, Gordon Ramsey Restaurants, Claude Bosi from Hibiscus, Tom Aikens and Marcus Wareing, some of the leading chefs in UK and the world.
Posted in Uncategorized | No Comments » Winter Warmer Menus
June 29, 2009
In July and August we are launching our winter menus, we are really excited about being able to give something back to the locals, especially in this terrrible recession. In The Greenhouse we are offering canapes, followed by a small appetizer then a choice of 3 course menus, designed to reflect the best that The Greenhouse has to offer. The Cape Malay is focusing on our diverse Malay culture , which is the perfect cuisine for the chilly winter months.  Ballottine of Duck with Marinated Beetroot, Mushroom Gastrique and Brulee Oranges Posted in Uncategorized | No Comments » A Heart Breaking Task
May 18, 2009
Miguel Chan and I are Constantia Valley’s newest oenologists, this year we have undertaken the task of producing 1 large barrel of Pinot Noir (the heart break grape), with the guiding hand of award winning wine maker Adam Mason, of Klein Constantia. We drove the fruit down from a very special secret vineyard in the mountains, hand sorted and barrel fermented the grapes in new and old wood. After a quick fermentation process we transfered it to a large second fill barrel to go through malolactic fermentation, where it will lie for about 18-20 months. Upon initial tastings of the young pinot, we are very happy with the progress our baby is making. We are aiming to produce 500 bottles of a classic style pinot noir, made with food pairing in mind. Release date and name to be anounced at a later stage, watch this space. Posted in Uncategorized | No Comments » |
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