Jerusalem Artichoke soup

Jerusalem Artichoke soup

750g peeled potatoes
250g peeled Jerusalem artichokes
150g butter
1 onion sliced
6 cloves garlic crushed
2 litres vegetable stock

Sweat off onion in butter with a little salt till clear and it takes on sweetness.
Add garlic and cook out for another 2 minutes.
Add the artichoke, potato and more salt and sweat for 5 minutes.
Add vegetable stock.
Simmer till cooked (about 40 minutes).
Blend and pass.
Check seasoning and cream lightly.

Bearnaise relish

6 shallots finely chopped
1/2 tsp salt
2 tbsp balsamic reduction
4 tbsp white balsamic vinegar
1/2 cup white wine
1 bunch tarragon
150g butter

Pick the tarragon leaves from the stalks and reserve the leaves.
Place chopped shallots and tarragon stalks in a pan with both vinegars and white wine and reduce over a medium heat.
Meanwhile place the 150g butter in a sauce pan.  Cook over a medium heat until the butter starts to brown and become a golden brown colour.  Remove from the heat and place on ice to stop cooking.
Once the shallots have reduced to a glaze, remove tarragon stalk and whisk in the brown butter bit by bit so it thickens up
Finish with the chopped tarragon leaves and serve on top of soup.

So it’s cold outside…

Winter has hit Cape Town in spectacular fashion and while we are struggling to keep our umbrellas in one piece, we are also happily comfort eating in a great way.

Winter brings soups, stews, hearty fare and all sorts of delicious winter warmers. Don’t get me wrong – we South Africans are a summer species in heart and soul, but there is something about cuddling on the couch or putting on a winter coat, something mystical and wonderful about Winter. Chef Henry certainly knows how to warm the heart with gorgeous dishes to enjoy by one of our many fireplaces, preferably with a glass of gorgeous red. It is all about the food and wine after all!

If I had to choose a stand out dish from the a la carte menu, it would certainly be the roasted beef sirloin with smoked mash, spinach, port ‘caviar’ and a hearty oxtail sauce to tie it all together. With this dish we would happily recommend one of our all time favourites, served by the glass also, the Warwick 1st Lady.

Sit back, relax, let us light the fire and come and enjoy winter with us.

Around the World supper club visits Thailand the 6th of July 2011

Chef Henry’s best bits from Thailand (in his opinion)
Served with  &Union Craft Beers  R240 per persoon

Guava collins  guava, coconut and lime


Thai calamari  ginger and green peppercorns


Coconut broth  spring onion and vegetable dim sum 


Som Tam green papaya salad 


 Pad Thai


Char grilled beef  coconut rice and tamarind sauce 


Passion fruit curd  coconut sorbet and lime leaf espuma