November at The Oyster Box promises to be a ‘foodie frenzy’ for lovers of fine food and wine, when it hosts two top quality guest Chefs from the Cape. First off Christo Pretorious, Executive Chef at sister hotel, the Twelve Apostles Hotel and Spa in Cape Town, is the guest chef in the Grill Room on 5 November and well-known Chef and author of numerous cookbooks, Marlene van der Westhuizen, will launch her new book, Secrets of a French Cooking Class, with a celebratory dinner in The Pearl Room on 25 November 2014.
Christo’s five-course food and wine paired evening will showcase Cape Malay spices and flavours, using KZN’s local ingredients. On the Menu, chilled garden pea and mint Soup; Prawn Dhal creamed cauliflower, cumin yoghurt, pineapple chutney, hydrated sultanas and verjuice and Barn Raised Quail confit leg lollipop, mushroom agnolotti, shallot puree and hazelnuts with coffee sauce. For mains, Graaf Reinet Blesbok pearl barley, celery root, apple, shimeji mushrooms, cashew nut cream and juniper berry jus; to end Roast Peach panna cotta, madagascan vanilla, coconut sponge, sour cream and caramelized white chocolate. The five-course menu is R550 per person.
Marlene van der Westhuizen, divides her time between her home in Greenpoint in Cape Town and Charroux in France where she runs popular cooking classes. With other popular titles behind her name – Abundance, Delectable and Sumptuous being the best known, her new book takes the reader-cook behind the scenes, for the inner workings of her 50th cooking class in France.
This is Marlene’s first culinary visit to KZN and diners will get the chance to savour a five-course menu of dishes from the new book, prepared by Oyster Box Executive Chef, Kevin Joseph and his Team, under Marlene’s watchful eye. The French-inspired menu includes her popular Gruyere & Onion Tart, Roast Beef Fillet with Potato Dauphinoise, haricot vet and creamed leeks and for dessert, Apricot & Almond Gratin. The cost of the dinner is R 490 per person. Marlene will introduce her menu and offer commentary throughout the evening about her experiences and food philosophy, as well as sign copies of her new book, which will be available to diners at a special price.
