Red-wine reduction and double-cream yoghurt add sweet and tangy flavours to these pork spring rolls. What a delicious starter!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the red-wine reduction
1 cup red wine
¼ cup sugar
For the pork spring rolls
1 cup leftover gammon, shredded
1 cup leftover vegetables, julienned
¼ cup leftover gravy
6 sheets phyllo pastry
60 g butter, melted
Vegetable oil, to deep-fry
To serve
Lime slices
Leftover vegetables, cut into ribbons
Double-cream yoghurt
Microherbs

METHOD
For the red-wine reduction
1. Place the wine and sugar in a small pot. Cook over medium heat until reduced by half, about 10–15 minutes.
For the pork spring rolls
1. Toss the shredded gammon and vegetables with the gravy. Season with salt and pepper.
2. Sandwich together 2 phyllo sheets, brushing with butter in between. Cut into 4 long strips.
3. Place 1 tbsp filling at one end of each strip. Roll up, folding in the edges to keep the filling in. Seal the ends by brushing with water. Repeat.
4. Heat oil over medium-high heat. Fry spring rolls in batches for 2–3 minutes, until golden. Remove with a slotted spoon and drain on paper towel.
To serve
1. Cut spring rolls in half and arrange on a plate. Add lime slices, vegetable ribbons and dollops of yoghurt. Finish with a drizzle of wine reduction and a sprinkle of microherbs.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For a meat-free option that is perfect for summer, try our tropical spring rolls with mango and avo dipping sauce.

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Treat your guests to a small taste of fine dining with this healthy and delicious almond-crusted lamb, served with red pepper salsa.

SERVES 6 // COOKING TIME 1 hour 45 min

INGREDIENTS
120 g almonds, plus to serve
2 garlic cloves
Handful origanum
Handful thyme, plus to serve
Salt and pepper
500 g boneless leg of lamb
½ cup olive oil
1 red pepper, seeded
1 tbsp red chilli flakes

METHOD
1. Preheat oven to 200°C. Line a baking tray with enough baking paper to wrap the lamb in.
2. Blitz the almonds, 1 garlic clove, herbs, salt and pepper in a food processor until the mixture resembles crumbs.
3. Sprinkle crumbs over the baking tray. Place the lamb on top and roll in the crumbs until fully coated. Drizzle with 75 ml olive oil.
4. Pull up sides of the baking paper and wrap the lamb in it.
5. Roast for 20 minutes, then reduce the heat to 180°C and unwrap the lamb. Roast for a further 40 minutes, basting every 15 minutes.
6. Remove lamb from the oven and allow to rest for 15 minutes before carving.
7. Toss red pepper and 1 garlic clove in the remaining oil and place on a baking tray. Bake at 180°C for 20 minutes.
8. Blend the roast pepper and garlic with the chilli flakes and ¼ cup hot water until chunky.
9. Spread salsa on each plate. Top with a slice of almond-crusted lamb, and extra thyme and almonds.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

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Treat your guests to a full fine dining experience with this autumnal roast cauliflower with yoghurt, toasted almonds and mint.

SERVES 4–6 // COOKING TIME 50 min

INGREDIENTS
1 cauliflower
3 tbsp olive oil
1 tsp salt
1 tsp pepper
1 clove garlic, peeled and crushed
1 tbsp butter
1 cup double-cream yoghurt
Fresh mint
¼ cup flaked almonds, toasted

METHOD
1. Preheat the oven to 180°C.
2. Place the cauliflower in a roasting tray. Drizzle with oil, and season well with salt and pepper.
3. Add the garlic, then cover the tray with foil. Roast for 15 minutes.
4. Remove the foil and spread the butter over the cauliflower. Use a spoon to scoop the oil from the tray and drizzle it over the cauliflower.
5. Turn up the oven to 220°C and cook for a further 10 minutes, until the cauliflower becomes golden brown and crisp all over on the outside.
6. Serve on a plate with a dollop of double cream yoghurt, fresh mint and a sprinkle of toasted almond flakes.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

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Let’s face it, we don’t go in for fine dining super often, but there’s nothing wrong with learning a little bit of dinner table etiquette for special occasions right?

By Taryn Wilson

THE BASICS

1. Always be on time. Besides it being impolite, when you are late you are rushed and flustered, which does not look great. It also implies that you do not value or respect others’ schedules, so make sure you arrive at least 10 minutes before the time.

2. Whether you’re attending a dinner for work, entertaining a potential client, or like and respect the people you’ll be dining with and want to make a good impression, make sure you do some background research to get know a little bit about your fellow diners.

3. Dress for the occasion. Depending on the event, you should dress appropriately and according to the theme of the evening.

AT THE TABLE

1. If you’re eating at an upmarket establishment, chances are there will be more than one set of cutlery to accommodate more than one course. The top rule when using cutlery is to work from the outside inwards, taking the cutlery placed furthest away from the plate to start, and so forth.

2. Do not place your elbows on the table, especially when eating. Bring the food towards you, while keeping an upright position. This promotes good posture and respect for those around you.

3. If you’re saying cheers, make eye contact when clinking glasses. However, when drinking from your glass, make sure you keep your eyes down.

CUTLERY ETIQUETTE

There are five different ways you can use your cutlery to indicate certain actions to your server:

1. If you are still eating, but want to pause, place your cutlery on the outer edges of the plate at a slight diagonal angle.

2. When you are ready for your next course, place the cutlery in a ‘plus’ sign position in the centre of the plate.

3. To show your servers that you enjoyed the meal, place your knife and fork next to each other in a horizontal position on the plate.

4. If you want to show that you are done eating, place the knife and fork together vertically and centered on the plate.

5. When you have not enjoyed a meal, you will place your knife and fork crossed into each other and at diagonal angles.

With these tips, you are sure to ace your fine dining experience.

Image: Unsplash

The post A quick guide to fine dining appeared first on MyKitchen.

Earlier this year, Tsogo Sun hosted an astounding 11 course ‘Christmas in July’ feast for a group of food influencers. MK was lucky enough to score an invitation to the foodie spectacle. Now, Christmas is almost upon us, and we have the inside scoop on what to eat from Tsogo Sun’s menus, this holiday season.

By Roxy Greeff

‘Tsogo Sun is proud to have some of the country’s most talented, skilled and just plain fascinating chefs in its kitchen brigades,’ says Priya Naidoo, General Manager, Group Communications for Tsogo Sun. ‘The eleven chefs who presented signature dishes from their respective restaurants’ festive season menus, represent the finest talent within the group, and the diversity of offerings within our restaurant brands.’

Without further ado, onto the food!

JOBURG

Back ‘O The Moon at Gold Reef City

Chef Vaughn Assam’s Exotic mushroom ravioli with chunky Napolitana or basil pesto

San at Sandton Sun

Chef Garth Shnier’s Festive smoked mushroom potage

Aarya at SunSquare Montecasino

Chef Deena Naidoo’s Spicy seafood hotpot: Prawn, mussel, calamari and salmon in a rich tomato, chilli, garlic, and herb sauce

Lucé at Southern Sun Hyde Park

Chef Gareth Jordaan’s Sous vide chicken supreme, creamed goats cheese, putnesca stuffing, crispy leek and a sour cherry

Punchinello’s at Southern Sun Montecasino

Chef Jade Sullaphen’s Cured fillet of beef and gammon served with mushroom duxelle puree, a red cherry filled with cream cheese, water chestnut crumble and balsamic beetroot

Jenda at Montecasino

Chef Kenneth Ngubane’s Pan-fried rack of lamb served with citrus-glazed baby carrots, pea puree and fondant potatoes, napped with rich rosemary jus

DURBAN

Lingela at Southern Sun Elangeni & Maharani

Chef Shaun Munro’s home-cured beetroot-infused salmon gravalax

The Grill Jichana at Southern Sun Elangeni & Maharani

Chef Clinton Bonhomme’s Surfing Santa’s board

Sugar Beach at the Beverly Hills

Chef Tony Kocke’s Midlands duck breast with a cinnamon-infused red cabbage dumpling, parsnip mousse, Morello cherry compote, and a natural duck jus

CAPE TOWN

Southern Sun Cape Sun

Chef Alfred Henry’s White chocolate nougat mousse, praline, cinnamon and white chocolate cremo, Malay spiced eggnog anglaise and cherry gel

Stella at Southern Sun The Cullinan

Chef Henrico Grobbelaar’s Caramelised bananas, banana milk, banana bacon, macadamia and salted toffee ice cream

For reservation contact details go to tsogosun.com.

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