It is now July and the next menu for One Ingredient will be based on the vegetable fennel. From the earthy bulb of the vegetable to the sweet liquorish flavoured leaves fennel is a hugely versatile ingredient. The upcoming One Ingredient dinners will be held on July 25th and 26th. Check out the menu below and book via the link at the bottom of the page.
After some Fennel inspired canapés we will begin the dinner with a light fennel and liquorish veloute. We then go through to the kitchen where I will demonstrate the starter which will be shellfish ravioli, prawn and lemon grass bisque, fennel fondue, spiced aubergine, tomato and basil. You will then get to recreate the starter before sitting down and enjoying your dish with a carefully selected wine. We then go back into the kitchen where I will show you how to prepare my main course of Poached and roasted duck breast, braised baby fennel, vanilla and rooibos poached cherries, chestnut, sprout leaves, and cherry jus. You will then get your hands dirty and have a go at the main course before indulging in yet another fantastic wine.
After your main course you can sit back and relax as I prepare the dessert for you. Enjoy my dessert, a take on a classic lemon tart, fennel and raspberry meringue candied fennel and liquorish marshmallow which will be paired with the final wine. You will then be able to purchase any of the wines you tasted at One Ingredient by either paying cash or ordering the wine to be delivered to you. This unique dining experience has a limited number of spaces and reservations are taken on a first come first serve basis. Tickets are R450 per person.
To book for any of the One Ingredient dinners click here.