As the first course, a starter needs to be light, flavourful and beautifully presented. The trend for the coming season is undoubtedly to serve alternating starters. Think of beetroot cured salmon with orange beetroot puree, micro greens and a honey emulsion for the ladies – and seared coriander rubbed kudu loin, fresh rocket, gruyere and harissa for the gentlemen. Sharing the starters for more varied tastes helps to set the tone for a relaxed evening. |
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| Things I loved serving in the last three weeks: |
- sashimi of yellowtail & tuna served with soy marinated daikon, vanilla & lime pickled cucumber and asian mayo
- west coast mussel ravioli served with asian greens and a saffron veloutè
- roulade Provencal – courgettes, tomato petals, basil and feta rolled in grilled aubergine slices, served with a fine herb aioli and basil oil
- seared quail breast and quail lollipop, served on red wine poached pear puree, with pistachio and pancetta salad
- biltong and game terrine, served with pickled root vegetables and melba toast
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