Author Archives: Goldfish Communications

The Food Of Love This Valentine’s Day At Granny Mouse

Even though many of us aren’t totally enamoured by the commercialism of Valentine’s Day, you won’t find too many people who won’t be licking their lips in anticipation when they’re treated to a romantic dinner against a backdrop of true country charm and luxury at Granny Mouse.

Granny Mouse’s Eaves Restaurant is the perfect setting for a romantic dinner in the Midlands and executive culinary artist, Wayland Green, has conjured up an aphrodisiac-inspired menu especially for Valentine’s Day.

Sensual starters include a Goat’s Cheese, Spring Onion and Lentil Bake, Sundried Tomato Ragout, Olive Tapenade and micro herbs – lovingly paired with a Louisevale Rosé.

Up next is a Squid Ink Risotto, Pan Seared Scallops, Paprika Crumbed Calamari Tentacles and Parsley and Lemon Pesto – accompanied by an exotic Velliria Jasmine.

The third course is a lovingly prepared Springbok Carpaccio, Pistachio Cream Cheese, Portabella Mushrooms with Vodka infused Strawberries – paired with Sophie Te’Blanche.

This is followed by the fourth course which includes Grilled Beef Fillet, Sweet Pea Puree, Mixed Mushrooms, Fondant Potato, Crackling with a Port & Red Wine Reduction – with De Toren Delicate as the wine of choice.

Of course, the ultimate end to a fine romantic dinner is dessert which is rich with the ultimate aphrodisiac – chocolate. Our culinary maestro has combined Textures of Chocolate, Dark Chocolate Foam, Ruby Chocolate Ganache, Gold Chocolate Cremeux, Pistachio & Milk Chocolate Soil with a tantalisingly sweet Hartenberg Straw wine.

For more information or to book your Valentine’s getaway in the beautiful Midlands, contact Granny Mouse on 033 234 4071 or visit www.grannymouse.co.za

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Spice up your Summer with super salads from Chef Gorrie

We all love Summer. The gloriously long, warm days, lounging by the pool, the smell of suntan cream, and the feeling of summer fun. But who really has time to make heavy time-consuming meals? We asked Royal Palm Executive Chef, Guy Gorrie, for his top, quick and easy salad recipe that will make summer days more fun, and he suggested the Salad Niçoise…..

Ingredients

For the Red Onion Vinaigrette

  • 2 tbs extra-virgin olive oil
  • ¼ tsp whole grain mustard
  • 2 tbs red wine vinegar
  • ¼ tbs lemon juice
  • ½ red onion, finely chopped
  • 1 tsp. sugar
  • Salt & Pepper to taste

Make the Shallot Vinaigrette:

Shake olive oil, mustard, vinegar, lemon juice, red onion salt and pepper in a bottle till combined.

For Niçoise Salad

  • 1 tin small tin of Tuna
  • A hand full of pitted Black Olives
  • 2 boiled Eggs, quartered – cook to desired temperature ( I prefer soft boiled eggs )
  • 4 or 5 Cherry tomatoes, halved
  • Fresh salad leaves

Method:

Toss your salad leaves with the tuna, olives & cherry tomatoes in a bowl, season with salt & pepper.

Carefully place this into your serving bowl and top with your quartered eggs and a bit more tuna for presentation. Drizzle with your red onion vinaigrette and serve.

So enjoy the summer fun, and whip up this light and easy salad during your summer days.