|THE Amazing Springbok that stole my heart! with spiced beetroot puree, baby caramelized onions, cherry tomatoes, red wine sauce|
On Friday I had the privilege of being invited to Pure Restaurant at Hout Bay Manor to do a tasting/ help with some dish judging :) I've never been a judge before ... I must say I quite liked it and found it quite fun. Taste , comment, taste, comment, write some notes, ponder - its strenuous work *wink*
It was a great idea: Each person in the Pure kitchen (except the main chef) got to cook and create a dish for the Valentines Day Menu... then one of their dishes will WIN and be the main course for the official V-day menu at Pure. There were 6 entries and they were all very delicious. But there were definitely 2 dishes that stood out!
|Delicious duck on carrot puree, plum carpaccio with 3 bean cassoulet and love-oli (minus the duck in this pic)|
Ok so back to the tasting of food.
|Mark Coxon - far right|
The winner of the Valentines day dish from Pure's kitchen was Mark Coxon - a 3rd year student at Silwood kitchens. His creation was: Plump duck breast, beetroot puree with pomegranate-vanilla reduction & lusty kimchi salad. It was VERY delicious - even minus the duck for me.
|Beetroot Puree with pomegranate-vanilla reduction & lusty kimchi salad|
My dining companions were: Max Lund (@maximusland), Retha (@Rethavs), Clark Truter, (@clarktruter), Cheyne (@cheyne_reaction) , Matt Mercer (@mattmercerZA), Lara Scott, Aletta Longari and Alexa from Pure (@purerestaurant)
|Snapped a pic of someone else plate: crispy pork belly with Strawberry risotto, mange tout fan and granadilla vanilla syrup|
Thanks Pure Restaurant and Hout Bay Manor for a very delicious day