Innovative Izulu Hotel chef Guy Gorrie takes on the Big Five of gastronomy – taste, aroma, texture, succulence and presentation. By Ingrid Casson After studying at the Christina Martin Culinary School in Durban, Guy Gorrie moved to England, where he was offered a string of internships at famous restaurants like River Café, Le Trompet and The Ivy. “Working at Michelin-starred restaurants taught me the fundamental basics, which is so important when building a fine dining menu,” he says. Having honed his skills overseas, Guy is now the executive chef at Hotel Izulu in the lush, tropical setting of Ballito in KwaZulu-Natal.…
$(function() { $(‘#gallery a’).lightBox(); }); Otto de Jager’s tips for an intimate family wedding: Keep the guest list small (70 or less). Use flowers done by a professional…
Nothing heals like chicken soup. And nothing packs a curative flavour punch like Asian chicken noodle soup. This is the perfect recipe for when you’re feeling a little low and need some comfort.
Serve as a snack or with char-grilled steak or chicken.
TO DRINK: Allée Bleue Isabeau, with hints of oak and citrus. COOK’S TIP Add Parma ham to make this rustic sandwich more substantial.
A wonderfully elegant dish that’s perfect for entertaining. Carpaccio of sweet melon, pear and bresaola with caper dressing is amazingly sweet, salty and earthy all at once. Absolutely delectable! To drink: JC Le Roux La Vallée NV sparkling, with hints of pear and spice.
Use your imagination and create towers of Mediterranean delights for your next party. Add anything with a Mediterranean flavour to these savoury stacks: olives, marinated peppers, artichokes, roast tomatoes, dolmades, dips, breads… whatever you fancy. A Meze stack is always a hit!