ltf newsletter april
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The Liam Tomlin Food Chefs Table merges an interactive
food demonstration with a relaxed dining experience. Thisinnovative concept gives guests the opportunity to watch
Liam and his team demonstrate a three-course meal whilethey sit back and relax with paired Leopards Leap wines.
The meal is then served as the food is demonstrated.
Chefs Tables are themed, and can be anything from
vegetarian cuisine to French food or tapas. Visit the LiamTomlin Food website (www.liamtomlinfood.com) to viewand book for upcoming Chefs Tables.
The venue for the Chefs Tables makes the experienceeven more interactive. State of the art video screensensure that guests do not miss any of the techniques being
demonstrated. The beautiful culinary-themed decor andbreath-taking views of the vineyards further add to anunforgettable experience.
The Liam Tomlin Food Chefs Tables are perfect for relaxedlunches, enjoying a meal with fellow food enthusiasts, or tocelebrate a special occasion.
WATCH AND EAT AT OUR CHEFS TABLE
After opening our doors to our culinary studio at the beautiful Leopards LeapVineyards estate in Franschhoek end of last year, we have been over-
whelmed by the positive response and reviews. Our official launch, held inFebruary, was a great success and thank you to everybody who attended.
We are planning exciting and innovative hands-on classes and cookingdemonstrations for the rest of the year, and we cannot wait to welcome you.These include demonstrations on Japanese and Spanish cuisine, andspecial events for Mothers and Fathers Day. Also remember to visit our
culinary store for the latest in kitchen tools and cookbooks, as well as freshproduce.
- Liam
GREETINGS FROM LIAM EDITION 1: APRIL 2012
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We are pleased to have been
featured in several online and
print publications and on radiosince opening. Be sure to buy
the April issue of WoolworthsTaste magazine for a beautifulfeature article on the culinary
studio.
Warm Chocolate Fondant
Serves 8Served with Leopards Leap Lookout
Semi-Sweet Chenin Blanc
20 g Melted unsalted butter for lining moulds
Caster sugar for lining moulds200 g Softened unsalted butter
200 g Dark chocolate, finely chopped200 g Icing sugar, sifted, plus extra for dusting
4 Medium sized free-range eggs
4 Medium sized free-range egg yolks55 g Plain flour
35 g Good quality cocoa powder
Preheat the oven to 190. Prepare 8 dariole moulds or
ramekins by brushing them well with softened butter,using upwards strokes around the sides. Chill until firm,and then brush again with another layer of butter. Coat
the ramekins with sugar, shaking out the excess. Placethe ramekins on a baking tray and set aside.
Put the chocolate into a stainless steel bowl and set overa pot of simmering water. Stir the chocolate until melted
and smooth. Keep warm.
Using an electric mixer, cream the butter and icing sugar
together until pale and doubled in volume. Mix the wholeeggs and egg yolks together and add them a little at a
time to the creamed butter and sugar, beaten well
between each addition. Reduce the speed of the mixerand add the melted chocolate. Remove the bowl from the
mixer and sift the flour and cocoa powder, fold them into
the chocolate mixture, taking care not to over work themixture. Spoon the mixture evenly between the prepared
moulds; they should be just over half full. Place in theoven and bake for 8-10 minutes. After 8 minutes, remove
one of the fondants and check that it is cooked around
the edges and the centre still looks soft. Insert a skewerto test the centre, the skewer should come away warm
but the centre should remain liquid. If you think it needs
more time return the fondants to the oven for another 2minutes.
Remove the fondants from the oven and let sit for 1minute, then carefully turn each one out onto a serving
plate. Dust with icing sugar and serve.
RECIPE BEST BUYS
LIAM TOMLIN FOOD IN THE MEDIA
Liam picks his
favourite items
from our culinary
store to make sureyou are a master in
the kitchen.
Cooking withChocolateR550.00
Eva SoloGrating BowlR410.00
Chefs WarehouseChopping BlockR900.00
Valrhona ChocolateSquares / BarsR40.00
Rubbermaid SpatulaShort: R220Long: R235
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Vanessa Quellec make chocoholicsdreams come true
Her creations will put any pastry chef (and Juliette Binoches character in thefilm Chocolat) to shame. Currently the brand ambassador for Valrhonachocolate in South Africa, Vanesa Quellec is working with us to share herenviable knowledge of chocolate with guests. From ganache to ice-creammaking, her creativity with chocolate knows no bounds.
Educated at the prestigious Culinary Institute of America in New York, she hasworked as a pastry chef at famed restaurants like Gramercy Tavern, Le Circqueand Gordon Ramsey at The London in New York, and The Vineyard (UK). InSouth Africa she was pastry chef director at The Roundhouse and Cafe Milanoin Cape Town before starting her relationship with Valrhona via Wild PeacockFood Emporium.
Liam Tomlin Foods culinary store is one of the few places in South Africawhere you can purchase Valrhona chocolate. The French brand is known forproducing premium chocolate for use by professional chefs. They use morethan fifteen different types of cocoa from twelve countries to create theirproducts.
Vanessa will be presenting several classes this year, including a series onbaking in June, and classes on plated desserts and chocolate souffls.
Visit our website to view more details and to book.
CHOCOLATE INSPIRATION
Dont miss these exciting hands-on classes and Chefs Tables. All classes
can be booked at www.liamtomlinfood.comUPCOMING CLASSES
Curry4 April 2012
Join Liam as he exploresthe vast range of herbsand spices used in Asiancurries. He will share
techniques and tips andshow you how to makeyour own fresh currypaste.
Time: 18:30 - 22:00Price: R650
Decoding the mysteryof the perfect Valrhonachocolate souffl withVanessa Quellec11 April 2012
This course will cover the
art of making a souffl.The chocolate souffl willbe comprised of 4 differentrecipes, including anice-cream, and also coverplating and design.
Time: 09:30-13:00Price: R300
Chefs Table: France13 April 2012
Be inspired by the culinarycapital of the world andlearn to make classicFrench dishes. Come and
tweak your Cordon Bleuskills with the assistanceof our chefs.
Time: 11:00-13:00Price: R250
Around the World:France14 April 2012
In this hands-on class,Liam will show you how toeasily make classic
French dishes. Cometweak your Cordon Bleuskills with the assistanceof our chefs in our state ofthe art demonstrationkitchen with 24 workstations.
Time: 09:30-13:30Price: R650
Chefs Table: SimplyJapanese
20 April 2012
Liam has travelled andworked extensively in Asia,and in this demonstrationlunch he will demonstratesome Japanese dishesthat are easy to recreate athome. Relax and enjoythe dishes beingdemonstrated paired withLeopards Leap wines.
Time: 11:00-13:00
Price: R250
Poultry24 April 2012
During this class Liam willshow you just howversatile poultry is. He willdemonstrate how to utiliseevery piece of the bird;from the different stagesin the making of duckconfit to making theperfect savoury mousse,as well as tunnel boning
and stuffing of legs.
Time: 18:30-22:00Price: R650
Knife Skills17 April 2012
Knife skills is an aspect of
cooking that is oftenneglected and Liam willshow you the basics usinga variety of knives,including the chefs knife,paring knife, filleting knife,mandoline slicer, slicingmachine and even a foodprocessor. This class willshow you how easy it is tobone poultry or fillet fish.You will learn which is thebest knife to use for whatpurpose and how to
protect your knife andyourself when cutting.
Time: 18:30-22:00Price: R400
Cook Franschhoek:15 - 17 June 2012
Bastille Festival:12 - 15 July 2012
UPCOMING EVENTS