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Delta!

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14 hours ago, Delta! said:

 

The Dessert Buffet at La Residence for Christmas Day Lunch. Fresh fruit (figs, plums, grapes, berries, golden pineapples), Creme anglais, Creme Patisserie, Fruit cake, Steamed Christmas pudding, Cassata, Chocolate & Coffee profiteroles, Barquettes, Cherry clafoutis, Apricot & Amaretto Panna cotta, Panatone (chocolate and Lemon)

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Cassata

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Apricot & Amaretto panna cotta

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Red Berry Barquettes

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Cherry Clafouti

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Chocolate & coffee profiteroles

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Good lord, Theuns, you have brought sunshine into my frosty day of minus 30!! Thank you for this incredible banquet of food.  I would think that with food like that in your mind and eyesight during the holidays, no need for your own cooking :lol:

I'm curious... is there perhaps some fruits that are highly common in South Africa, less expensive than others?

:)

 

gogo

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Those pictures are a true wonder; it's like visiting an art gallery where the sculptures are meant to be consumed. At a display of fine visual art the beauty and artistic quality we may involve two se

The Dessert Buffet at La Residence for Christmas Day Lunch. Fresh fruit (figs, plums, grapes, berries, golden pineapples), Creme anglais, Creme Patisserie, Fruit cake, Steamed Christmas pudding, Cassa

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9 hours ago, gogoblender said:

Good lord, Theuns, you have brought sunshine into my frosty day of minus 30!! Thank you for this incredible banquet of food.  I would think that with food like that in your mind and eyesight during the holidays, no need for your own cooking :lol:

I'm curious... is there perhaps some fruits that are highly common in South Africa, less expensive than others?

:)

 

gogo

Yes gogo, But it also depends on the areas of South Africa. In the Western Cape there are lots of fruit farms, especially stone fruits (Peaches, plums, nectarines, cherries) citrus, apples, pears, and persimmons are big, figs, and pomegranate trees also grow easily here and there will be an abundance of strawberries every summer because there are lots of strawberry farms around. Table grapes are not as big as wine grapes, it being the wine region, most grapes are used for juicing. Some tropical fruits are also cheap here, like pineapple, papaya, melons, guava, etc...

 

Fruits are actually cheap, very few that goes for more than R100 a kg, and the quality is always good. (Beef fillet goes for +-R190 a kg)

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On 12/28/2017 at 4:07 AM, Delta! said:

Yes gogo, But it also depends on the areas of South Africa. In the Western Cape there are lots of fruit farms, especially stone fruits (Peaches, plums, nectarines, cherries) citrus, apples, pears, and persimmons are big, figs, and pomegranate trees also grow easily here and there will be an abundance of strawberries every summer because there are lots of strawberry farms around. Table grapes are not as big as wine grapes, it being the wine region, most grapes are used for juicing. Some tropical fruits are also cheap here, like pineapple, papaya, melons, guava, etc...

 

Fruits are actually cheap, very few that goes for more than R100 a kg, and the quality is always good. (Beef fillet goes for +-R190 a kg)

Theyre so expensive here in MTL... at least in the grocery stores near me... which makes the trudge to ones farther away more appealing.  My mom has lately inspired a surge in fruit eating for me, especially as we're in the cold winter seasons now.  Your huge display of fruits brought out the yearning in me.  Love seeing how they're a great part of your desert making

 

:)

 

gogo

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  • 11 months later...

 Diners Club Wine Maker of the Year 2018, which we hosted again this year. The dessert was once again my baby.

 

The head chef wanted a Lemon Amalfi cake, that he had when he was on holiday in Venice... only problem is, we don't get Amalfi lemons in South Africa, they grow in Italy, on the Amalfi coast.

So I used the juiciest, yellowest lemons we could find. Then he says but He wants to do 7/seven/sieben/sju/septem/seite/sete/sewe/VII layers, inside a dariol mould... and then the 7 layers need to be lined with Amalfi lemon sponge as well... A dariol mould is only 4,5cm high, and about 4cm wide at the base, tapering down to about 3cm at the top... so I told him, if he wants to do seven layers in that, for 150 guests... he can do it... cause I am not gonna do that. (and we only have 10 dariol moulds in the kitchen.)

 

But I did do 6 layers in a tray and I got all the flavours in there. So starting at the base, lemon cake, then a lemon curd, lemon mousse, another layer of lemon cake, then a mascarpone & lemon diplomat, and on top a mascarpone glaze. the entire piece was about 5cm high...  and took me 3 days to assemble. ( I did 3 bain maries full and got 55 pieces per bain marie). I Finished it on a Wednesday, and put it in the freezer, this make it easier to portion, so that when you cut from the top, the bottom layers does not push out. and then leave it in the fridge overnight for the next day.

 

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The accompanying components are pistachio crumble, new season berries, ginger & granadilla gelato, ginger syrup and Valrhona Strawberry inspiration shard.

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Some other desserts just for normal evenings....

 

An apple, carrot and beetroot cake, vanilla cream cheese icing center, with a mascarpone & orange frosting on top

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Pistachio & strawberry petit gateaux. The cake is a pistachio cake, and then hollowed out, filled with a strawberry cremaux, and then a strawberry inspiration glaze.

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Vanilla seed Crème brûlée, chocolate & hazelnut, dark chocolate whipped ganache, macerated strawberries, strawberry & cherry sorbet.

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Orange almond cake, lemon diplomat, lemon curd, lemon genoise crumble, seasonal berries, pickled ginger frozen yoghurt, lemon syrup.

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This is a chocolate & orange cake. I know you can't see the layers inside. but starting at the base, is a gluten free chocolate sponge, then an orange marshmallow, chocolate mousse, chocolate sponge, more chocolate mousse, shiny chocolate glaze, and strawberry inspiration chocolate drizzle.

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Edited by Delta!
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3 hours ago, Delta! said:

Some other desserts just for normal evenings....

 

An apple, carrot and beetroot cake, vanilla cream cheese icing center, with a mascarpone & orange frosting on top

IMG_20181110_163608_1.thumb.jpg.cc92205bc61c5ffa5749470e06df7390.jpg

 

Pistachio & strawberry petit gateaux. The cake is a pistachio cake, and then hollowed out, filled with a strawberry cremaux, and then a strawberry inspiration glaze.

IMG_20181110_181502.thumb.jpg.b48f96e6249ad94021123d3087a25753.jpg

 

Vanilla seed Crème brûlée, chocolate & hazelnut, dark chocolate whipped ganache, macerated strawberries, strawberry & cherry sorbet.

IMG_20181115_220251.thumb.jpg.5f6a86c67e0d3be57dd5af3cf0a65a0c.jpg

 

Orange almond cake, lemon diplomat, lemon curd, lemon genoise crumble, seasonal berries, pickled ginger frozen yoghurt, lemon syrup.

IMG_20181116_092808.thumb.jpg.c940c9da56a3cb428fca864d74a60e69.jpg

 

This is a chocolate & orange cake. I know you can't see the layers inside. but starting at the base, is a gluten free chocolate sponge, then an orange marshmallow, chocolate mousse, chocolate sponge, more chocolate mousse, shiny chocolate glaze, and strawberry inspiration chocolate drizzle.

IMG_20181117_175703.thumb.jpg.b78564d160c0dda7d1dd13789d7d8ad7.jpg

I should be stranded on such a "dessert island!"

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  • 1 month later...

I know it is almost a month late, but our Christmas lunch buffet pictures still needs to be posted.... :blush:

 

Raspberry & Creme Fraiche panna cotta, with a hint of rose water.

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Gluten free Dairy free Chocolate cake... (and then the head chef wanted a mascarpone icing around it....) summer berries.

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Roasted apricots with pistachio Cream

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Almond creme Caramel, summer cherries

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Classic Tiramisu

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Traditional Christmas pudding, with Creme Anglais and creme Creme patisserie on the side in sauce boats.

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the theme for the Lunch, was Christmas Botanicals, so we picked a lot of ivy, roses and other edible leaves and flowers.

I did not make these myself, we actually ordered these from a professional lady... she only does Garnishes like these. it took her 2 days to finish one... I would never have that time in a million years.IMG_20181225_140808.thumb.jpg.3ba325c55009ce52d95494f234befe16.jpgIMG_20181225_140818.thumb.jpg.5b4aac6c8c6504d40f7ac60d71baf766.jpgIMG_20181225_140846.thumb.jpg.1a0d81d0ce872e0e646e54bd87a14777.jpgIMG_20181225_140849.thumb.jpg.d3d74a37ac14ba9b930bef24e692452f.jpg

 

These where some of the Turndown Snacks that I made for the time. 

Blueberry pate fruit, dipped in dark chocolate.

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Licorice Marshmallows

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Coconut Marshmallows

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3 hours ago, Delta! said:

I know it is almost a month late, but our Christmas lunch buffet pictures still needs to be posted.... :blush:

 

Raspberry & Creme Fraiche panna cotta, with a hint of rose water.

IMG_20181225_134859.thumb.jpg.7c63e0adab5edb1b7f2aad91dbbf120f.jpg

 

Gluten free Dairy free Chocolate cake... (and then the head chef wanted a mascarpone icing around it....) summer berries.

IMG_20181225_134908.thumb.jpg.809e5f2ae3b1cfac9fad2ed8d27ea393.jpg

 

Roasted apricots with pistachio Cream

IMG_20181225_134911.thumb.jpg.15e797268055c6dad59debbb28550354.jpg

 

Almond creme Caramel, summer cherries

IMG_20181225_134919.thumb.jpg.bde8a107deb0443177889ab883f96405.jpg

 

Classic Tiramisu

IMG_20181225_134923.thumb.jpg.31f240a472bb16bc0efa0859f28ec431.jpg

 

Traditional Christmas pudding, with Creme Anglais and creme Creme patisserie on the side in sauce boats.

IMG_20181225_134940.thumb.jpg.508b5fff0bebaa266c25d8deb4b9b65b.jpgIMG_20181225_140802.thumb.jpg.fd2f6da1a4905d90576e76999cfc7bf7.jpg

 

 

the theme for the Lunch, was Christmas Botanicals, so we picked a lot of ivy, roses and other edible leaves and flowers.

I did not make these myself, we actually ordered these from a professional lady... she only does Garnishes like these. it took her 2 days to finish one... I would never have that time in a million years.IMG_20181225_140808.thumb.jpg.3ba325c55009ce52d95494f234befe16.jpgIMG_20181225_140818.thumb.jpg.5b4aac6c8c6504d40f7ac60d71baf766.jpgIMG_20181225_140846.thumb.jpg.1a0d81d0ce872e0e646e54bd87a14777.jpgIMG_20181225_140849.thumb.jpg.d3d74a37ac14ba9b930bef24e692452f.jpg

 

These where some of the Turndown Snacks that I made for the time. 

Blueberry pate fruit, dipped in dark chocolate.

IMG_20181203_171243.thumb.jpg.ceb0101ab3441c7eeab3152ad28d1584.jpg

 

Licorice Marshmallows

IMG_20181129_171625.thumb.jpg.c06e26462f266d52c62c48eab7ba5271.jpg

 

Coconut Marshmallows

IMG_20181208_132157.thumb.jpg.19a1f82d0cb5d846ce6c3d5b0d31c20f.jpg

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I have never seen a table this exquisitely laid this before...the greens are just so outstanding ...they just elevate the desert mastery to a level I've never seen before...the guests must have been breathless!

:blink:

 

gogo

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  • 4 weeks later...

Desserts for Valentines day Dinner

 

Petit Opera gateaux(the layers are from the bottom up, Chocolate joconde sponge, white chocolate & espresso whipped ganache, joconde, whipped ganache, joconde, dark chocolate cremeux, chocolate glaze), Hazelnut praline sauce, summer berries(raspberries, blueberries, strawberries, gooseberries) apricot butter, chocolate hazelnut crumble, creme fraiche ice cream

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Vanilla seed creme brulee, salted caramel, granadilla jell, poached pear, spiced cherry compote, cranberry puree, brown sugar crumble, banana & honeycomb ice cream almond tuille

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22 hours ago, Delta! said:

Desserts for Valentines day Dinner

 

Petit Opera gateaux(the layers are from the bottom up, Chocolate joconde sponge, white chocolate & espresso whipped ganache, joconde, whipped ganache, joconde, dark chocolate cremeux, chocolate glaze), Hazelnut praline sauce, summer berries(raspberries, blueberries, strawberries, gooseberries) apricot butter, chocolate hazelnut crumble, creme fraiche ice cream

IMG_20190214_213701.thumb.jpg.dc38d214cb893786ac9d164be408de20.jpg

IMG_20190214_213709.thumb.jpg.a53092f62fd3551f5c9037d63e673cde.jpg

 

 

Vanilla seed creme brulee, salted caramel, granadilla jell, poached pear, spiced cherry compote, cranberry puree, brown sugar crumble, banana & honeycomb ice cream almond tuille

IMG_20190214_213721.thumb.jpg.a6edb4fbdec1388551c2724dd132058c.jpg

IMG_20190214_213728.thumb.jpg.a1dd2b20428621e1b1cceecd198fd75d.jpg

Thanks for the share!  I just cant get over how fresh that fruit is... is there actually a season for fruit, or because the weather is so good, is there a growth season all the time?  Sri Lanka doesn't really have winter or summer, just monsoon season twice a year that hits different parts of the island to bring in much-needed H20...  Beautiful that you're able to make great use of such great resources, and the ingredient list as usual, just make me sigh... thanks for putting this all together, for a Friday just before the weekend, this read is deliciously satisfying if not enchanting

:)

 

gogo

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btw...I have NEVER heard of Grenadilla fruit before, and only now saw it listed as an ingredient like a "gel" type? Had to look it up... Passion fruit is one of my favorite fruit flavors, and hearing about something thats in the same genus is awesome... will have to track it down and see if anything like that is availble here.

See...just your list of ingredients is thrilling

:)

 

gogo

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1 hour ago, gogoblender said:

Thanks for the share!  I just cant get over how fresh that fruit is... is there actually a season for fruit, or because the weather is so good, is there a growth season all the time?  Sri Lanka doesn't really have winter or summer, just monsoon season twice a year that hits different parts of the island to bring in much-needed H20...  Beautiful that you're able to make great use of such great resources, and the ingredient list as usual, just make me sigh... thanks for putting this all together, for a Friday just before the weekend, this read is deliciously satisfying if not enchanting

:)

 

gogo

 

1 hour ago, gogoblender said:

btw...I have NEVER heard of Grenadilla fruit before, and only now saw it listed as an ingredient like a "gel" type? Had to look it up... Passion fruit is one of my favorite fruit flavors, and hearing about something thats in the same genus is awesome... will have to track it down and see if anything like that is availble here.

See...just your list of ingredients is thrilling

:)

 

gogo

Thank you gogo

 

Granadillas are passion fruits. the head chef does not like the name passion fruit on the menu, because it reminds him of a passion gap. That is when someone purposefully remove his/her top front teeth... I do NOT see how a fruit that invokes passionate flavours on the palate and a willing body disfiguring has any connection other than the word passion...

image.png.1c71d9e50c2cdc9fa0920b6f2dbb58c8.png

 

The Majority of berries, Like strawberries, blackberries, and raspberries do grow much better in summer, but they also require more water then and summer is our dry time.

Gooseberries and blueberries grows in winter as well, as far as I could tell, as long as they get a few minutes of sunshine now and then in winter.

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  • 5 months later...

I helped a Student with her practical exam that she had to prepare. A seven course meal with a theme for 9 people.

She chose winter wonderland as her theme and we worked together on her dessert.

At the end of winter, beginning of spring, shoots come out there are more colours again, life almost restarts... so the dessert resembled that end of winter time.

 

Berry coulis, pistachio crumble, granadilla/passion fruit sponge cake, white chocolate lemon coconut cremeux, white chocolate truffles rolled in lemon dust, pineapple & chili carpaccio, guava curd, garden mint & spearmint marbled marshmallow, granadilla/passion fruit sorbet.

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This was dessert for a wedding.

Petit Opera tortes

Chocolate & macadamia nut brownies with salted caramel

Mini Pavlovas, lemon curd, chantilly cream, season fruit.

Selection of Home made marshmallows (I made chocolate, coconut, green tea, lemon)

Profiteroles with creme patisserie. (coffee, chocolate, cardamom) 

and the chocolate bon bons that I did not make, we buy them in from a little chocolate shop in town.

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4 hours ago, Delta! said:

This was dessert for a wedding.

Petit Opera tortes

Chocolate & macadamia nut brownies with salted caramel

Mini Pavlovas, lemon curd, chantilly cream, season fruit.

Selection of Home made marshmallows (I made chocolate, coconut, green tea, lemon)

Profiteroles with creme patisserie. (coffee, chocolate, cardamom) 

and the chocolate bon bons that I did not make, we buy them in from a little chocolate shop in town.

IMG_20190312_160648.thumb.jpg.54db2bc5079d608f56571b2c1795a67c.jpgIMG_20190312_160641.thumb.jpg.b670f36caddcddf010c6727709757b12.jpg

The shapes are diverse and varied... I like how they are each detailed and different, but the assortment together especially with the flowers ( are they edible?)  is a art piece.  The couple must have been very pleased

:)

 

gogo

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Thank you gogo.

Yes, they are rose petals from the garden. We don't use any sprays/chemicals on them, so that we can use them on our platings...

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Will people actually eat the petals? I'm sure I'd be tempted.  I know of the rose water ingredient.. is that what these petals taste like, or is the kind you grow of a more subtle flavor?  

:)

 

gogo

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Eating flowers...

It's season for Zucchini (squash?) right now. My grandgrandma was from German speaking northern Italy. Ever since she married my grandgrandpa (was buying wood in the alpes) there was and is a place for zucchini in the garden. Zucchini have male and female flowers. The female ones are left for the fruits. The 'useless' male ones are picked and eaten fried, cooked, as salade, ...

English video showing one of the recipes. Flowers are filled with cheese, fine cut boiled ham, or other variants and fried.

 

 

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1 hour ago, gogoblender said:

Will people actually eat the petals? I'm sure I'd be tempted.  I know of the rose water ingredient.. is that what these petals taste like, or is the kind you grow of a more subtle flavor?  

:)

 

gogo

Yes, some people do eat the petals.

They have a very subtle rose flavour, depending on the kind of rose. What I have noticed is that the thicker petals has a bit of a stronger flavour, while the roses with thinner petals  has a more subtle flavour...

I have also eaten them, the texture is very fine, and does not offer much of a bite.

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9 hours ago, chattius said:

Eating flowers...

It's season for Zucchini (squash?) right now. My grandgrandma was from German speaking northern Italy. Ever since she married my grandgrandpa (was buying wood in the alpes) there was and is a place for zucchini in the garden. Zucchini have male and female flowers. The female ones are left for the fruits. The 'useless' male ones are picked and eaten fried, cooked, as salade, ...

English video showing one of the recipes. Flowers are filled with cheese, fine cut boiled ham, or other variants and fried.

 

 

 

We have done it quite a few times in restaurants I have worked in... some of the most common fillings where butternut, ricotta and sage, but other flavours I have also seen numerous times...

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That looks delicious! And funny you mention zucchini... a manager yesterday was chatting about getting s spirAlizer .. u run your zucchini through it and it turns into magical noodles! Great way of transforming starches into vegetables ... now u got me thinking to get one.. 29 bud CAD at Amazon 

😊

gogo

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