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Maison des Relais & Châteaux, in Beauchamp Place London, played host to an evening dedicated to the finest Relais & Châteaux establishments in Southern Africa. One of the country’s best chefs (and executive chef to the famous Liz McGrath hotel and restaurant collection) Peter Templehof, created the artistry behind what was described by one guest as ‘the best canapés ever’. Peter, assisted by Delia Harbottle (Head Chef of Seafood at the Marine) used the boutiques new 4-oven Aga to cook the varied, taste bud stimulating canapés.
The canapés were indeed a taste tour around the South African nation - both exotic and exciting in flavour and presentation. Delia and Peter prepared a huge assortment of delicate foods on the Aga with little fuss. (Peter recalling his early chef days at the Tickell Arms – and his introduction to Aga cooking back then). From the perfectly infused fynbos smoked springbok fillet with sweet potato preserves, to the unmistakably fruity and spicy Karoo lamb babotie tarts – each mouthful was pure delight!
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| Talented South African Chefs, Delia Harbottle & Peter Templehof |
Delia and Peter creating South African flavours on the Aga |
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