FEATURE
Winemakers showcased some of the country’s finest wines and suppliers were on hand to discuss the provenance of their products. Live entertainment and the opportunity for guests to don aprons and try their hand at the cooking stations gives the Kitchen Party a hands-on, festive feel.
Seasonality
Four Seasons Hotel The Westcliff, Johannesburg is celebrating summer and its spectacular views and gardens with a programme of activities that lead into the festive season. Seasonal events for groups run from October onwards. Executive Chef Keith Frisley and his team have created a range of culinary experiences. A new outside catering service launched this year, brings the Four Seasons’ excellence and style to corporate year-end functions or private events anywhere in Johannesburg. Summer season experiences on offer include high tea in one of the hotel’s manicured gardens, and new summer cocktail menus at Preview and Flames restaurants created by mixologist Evert De Jong of Molecular Bars – named Best Bartender in Johannesburg at the recent Diageo Reserve World Class Bartender of the Year competition. The Paint and Sip experience on Sundays at Flames restaurant has an art station set up on the terrace as guests compose their own creative responses to the famous jacaranda-carpeted landscape, along with and chocolate and wine pairing. Flames restaurant adds to its Classic Brunch, a new Shellfish and Champagne Brunch with shellfish and Baron Albert French champagne. Year-end functions are hosted across the hotel’s restaurants, banqueting spaces and outdoor venues, with new spaces available for after-parties.
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CHESLEY CHETTY’S CHRISTMAS RECIPE: PAN-SEARED TURKEY BREAST, CELERIAC PUREE, SAUTÉED SEASONAL VEGETABLES AND ROASTED BEETROOT GEL FINISHED OFF WITH A PORT JUS
PAN-SEARED TURKEY BREAST, CELERIAC PUREE, SAUTÉED SEASONAL VEGETABLES AND ROASTED BEETROOT GEL FINISHED OFF WITH A PORT JUS
METHOD: • Roast the potatoes and celeriac together until cooked. Slice in half and scoop out the soft centre. Put soft centres through a potato ricer for a smoother consistency. • Heat up half of the butter and cream in a pot and when it comes to the boil add
By Chesley Chetty, Executive Sous Chef at Silverstar Casino
the potato and celeriac and mix well with seasoning. • Season the turkey breast well with salt,
INGREDIENTS:
pepper and paprika. In a hot skillet pan,
• 200g Turkey breast
fry the turkey breast in butter, olive oil and
• 80g Celeriac
sage until cooked well but still moist, and
• 60g Potato • 20g Baby marrow
set aside. • Wash the remaining vegetables and cut
• 20g Carrot
them into rough diamond cuts. Blanche
• 20g Fine green beans
the vegetables until they are still firm to
• 20g Brussel sprouts • 80g Beetroot
the bite. • Roast the beetroot in the oven until it is
• 200ml Port
cooked all the way through. Once done,
• 150ml Chicken stock
remove the skin and cut into small cubes.
• 5g Salt
Place the beetroot into a thermos mixer
• 5g Pepper
and blitz until it is smooth, then add in
• 5g Paprika
the Agar Agar and blitz a bit longer on a
• 5g Sage • 20g Butter
medium setting to form a beetroot gel. • After all the prep is completed, start
• 15ml Olive oil
plating the dish in a presentation of
• 5g Agar Agar
your choosing.
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