The brief for the celebratory dinner was to provide a traditional South African braai, which we elevated for the event with more intricate flavours. The star of the show was flame grilled beef fillet, served with a pepper and cognac sauce. Also on the grill was chicken thigh skewers, with a sticky soya and organic honey basting. This was of course accompanied by the braai staple – the potato salad, all dressed up with pancetta and scallions. For greens, we opted for a fresh garden salad with marinated artichokes, parmesan and exotic tomatoes, topped with toasted seeds, and a roasted butternut and beetroot salad with goat’s cheese, baby spinach, dukkah and a balsamic glaze.
Brunch on the Sunday was enough to feed a small army, and was complete with herbed scrambled eggs, free range bacon and pork sausages, baby spinach and field mushrooms, blistered cherry tomatoes, potato and red onion hash browns, as well as a selection of quiches, croissants, cheeses, preserves, fruits, nuts, muesli, and fresh farm bread.
Thank you Natalie and Florian for not only inviting us to cater for your guests, but also for having us as guests at your wedding day – it was truly a magical evening.