Inspired by Easter and all things chocolate, four of Tsogo Sun’s Cape Town chefs share their recipes for a decadent five course chocolate brunch.
The menu starts with chocolate Mayan yoghurt, cinnabun melba toast, chocolate & hazelnut crumble, and fresh raspberries, created by Executive Chef of Southern Sun Cape Sun and former chocolatier, Alfred Henry; followed by toasted dark chocolate scone eggs benedict with white chocolate and orange Hollandaise, created by Executive Chef of Southern Sun The Cullinan Henrico Grobbelaar; and then chocolate seed loaf, orange and dill cured salmon, cream cheese and pickled radishes, created by Juan Neethling of Southern Sun The Waterfront. After that comes slow cooked beef cheek, bitter chocolate, orange and pear, created by Jessica Sutcliffe of SunSquare Cape Town Gardens; and rounding up the decadent brunch is yoghurt and cinnamon panna cotta egg, also created by Chef Alfred.
“Our chefs are a source of pride and joy to Tsogo Sun,” says Priya Naidoo, Tsogo Sun’s GM - Group Communication “They’re always up to the challenge to present creative, delicious and altogether alluring meal experiences for every guest who eats at any of our restaurants. We hope chocoholics everywhere will be inspired to create the dishes in their own homes.”
Chef Alfred Henry, Executive Chef of Southern Sun Cape Sun
Born and raised in Cape Town, Chef Alfred Henry followed his passion for all things culinary after school and completed a cordon bleu diploma with distinction. He then travelled to Britain to study further and perfect his craft. On his return to South Africa he began his career as an assistant pastry chef at the Mount Nelson Hotel, and then as executive sous chef at the Twelve Apostles Hotel. He has worked in some of the best kitchens in South Africa, including as head chocolatier for Lindt & Sprüngli in 2008. His culinary career has also embraced the educational sector of the industry and he worked with a national culinary school as corporate executive chef for several years, before returning to mainstream hotel kitchens – and the Southern Sun Cape Sun Hotel. Says Henry, “Growing up in a family that was involved in food was my inspiration. I have a passion to turn raw ingredients into a gastronomic sensation. I avoid complicating my food too much, but try to get the best from the raw produce, maximising the natural flavours to their best potential. I enjoy mixing classic preparation with a modern flair and flavour. I also believe people eat with their eyes before they taste – food must always be well presented and then have an amazing flavour to follow through.”
Back: Juan Neethling & Alfred Henry
Henrico Grobbelaar
If you're feeling adventurous, Chef Henry has shared a beautiful chocolate recipe with us;
Chocolate Mayan yoghurt, cinnabun melba toast, chocolate and hazelnut crumble, and fresh raspberries
By Alfred Henry, Southern Sun Cape Sun
Cinnabun
Ingredients:
¾ cups milk
¼ cup butter
3 ¼ flour
10g yeast
¼ cups sugar
½ teaspoon salt
¼ cup water
1 egg
1 cup brown sugar
1 tablespoon ground cinnamon
½ cup butter
Method:
Mayan chocolate sauce and yoghurt
Ingredients:
1 litre cream
500ml milk
4 cinnamon sticks
2 bay leaves
3 cloves
3 cardamom pods
6-star aniseed
300g cocoa powder
1kg dark chocolate
4 tablespoons honey
Method:
Raspberry gel
Ingredients:
3 cups sugar
3 cups glucose
3 teaspoons water
3 teaspoons bicarb
Method:
White chocolate crumb
Ingredients:
500g ground almonds
500g flour
500g butter
500g hazelnuts crushed
500g granulated sugar
1,5kg caramelised white chocolate
Method:
Dark chocolate raspberry crunch muffin
Ingredients:
110g brown sugar
2 eggs
250g raspberry
100g dark chocolate pieces
150g flour
50g cocoa powder
50g fuellitine
50g ground almonds
4 tablespoons oil
100ml milk
2 teaspoon bicarb
Method:
Raspberry leather
Blend raspberries and sugar until smooth. Strain all the pips and sped on to silpat mat place in dehydrator overnight.
Tsogo Sun’s portfolio includes over 100 hotels and 14 casino and entertainment destinations throughout South Africa, Africa, the Seychelles and Abu Dhabi. For further information, visit www.tsogosun.com, follow on Twitter and Instagram @TsogoSun or like on Facebook /TsogoSun.
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