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S2 EP1 – Singing Sensation Arno and Friends

Express meal

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Express meal: Ceps on toast

INGREDIENTS

  • A couple of fresh porcinis
  • Ciabatta
  • 1 clove garlic
  • 2 Tbsps. butter
  • 1-2 Tbsps. olive oil
  • Salt
  • Crème fraiche
  • 1 shallot – sliced
  • 2 Tbsp. grated pecorino
  • 1-2 fresh thyme sprigs
  • a handful of fresh wood sorrel

 

METHOD

  1. Heat a non-stick pan over a medium to high heat.
  2. Add a good glug of olive oil.
  3. Toast ciabatta, and then rub with garlic.
  4. Slice mushrooms and add to pan.
  5. Sauté for 30 seconds to a minute.
  6. Mandolin or finely slice shallots and add to the mushrooms. Add thyme . Season with salt.
  7. Add butter and cook for another minute or so.
  8. Add crème fraiche and let it melt into the mushrooms.
  9. Add a grating of pecorino.
  10. Finish with wood sorrel.
  11. Serve on toasted ciabatta with finely grated/microplaned pecorino.
  12. Finish with a grating of raw cep stems.

 

Starter

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Recipe 1:  Spelt Risotto, pickled turnip and braised ox tongue

INGREDIENTS

 

BRAISED TONGUE

  • Olive oil
  • Salt
  • 1 ox tongue
  • 1 head garlic – halved
  • 1 onion – quartered
  • 1 bay leaf
  • Sprigs of thyme
  • 1 Tbsp. coriander seeds
  • 1 tsp. fennel seeds

PICKLED TURNIPS

  • 3 turnips – peeled and mandolin sliced
  • 1 tsp salt
  • 1 tsp sugar
  • White wine vinegar

SPELT RISOTTO

  • 500g pearled barley
  • 1 ½ litres hot chicken stock
  • 100g pecorino – finely grated
  • 125g cold butter – diced
  • 2 Tbsp. crème fraiche
  • Olive oil
  • 2-3 shallots, finely sliced
  • ¼ cup chopped chives

 

METHOD

PRE-PREP:

Ox Tongue

  1. Heat pressure cooker with a good drizzle of olive oil.
  2. Season tongue with salt
  3. Sear in pressure cooker
  4. Add shallots, garlic, thyme, bay leaves, coriander seeds and fenne seeds.
  5. Cover with water, pop a lid on and cook on a medium heat for an 45 minutes to hour
  6. Remove the tongue and strain the liquid, reserving the stock.
  7. Cool, peel and trim.
  8. Cut in half lengthways, press between 2 trays, for min of 3 hours.
  9. Remove and cut into cubes of 1cm.

Turnips

  1. Put turnip slices into bowl.
  2. Add sugar, salt and splash of white wine vinegar
  3. Mix and set aside

FINISHING:

Tongue:

  1. Sauté tongue cubes till crispy.
  2. Remove and put into a tray, keeping warm.

Barley:

  1. Heat olive oil and butter in a pot, and sauté the shallots
  2. Add barley and toast briefly.
  3. Add all the stock. Bring to boil.
  4. Cook for about 30 minutes while stirriing every now and again.
  5. Add creme fraiche,
  6. Remove from heat, add chives and pecorino stirring gently .
  7. Finish with pickled turnips just before serving.
  8. Plate and serve

 

Mains

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Recipe 2: Rabbit in a secret garden 

INGREDIENTS

 

RABBIT:

  • 1/4 of a rabbit per person – saddle, shoulder and leg separate (kidneys and livers reserved)
  • 2 litres of chicken stock
  • 2 skinless boneless chicken breast
  • 200ml whipping cream
  • olive oil
  • salt
  • couple of thyme sprigs
  • couple of bay leaves
  • 8 garlic cloves
  • 2 tbsp wholegrain mustard

 

SECRET GARDEN:

  • Baby spinach – 500kg
  • 2 cups panko breadcrumbs
  • zest of 2 lemons
  • Button mushrooms – 1kg
  • 2 sliced shallots
  • 1 clove garlic – finely chopped
  • Olive oil
  • balsamic vinegar
  • Truffle oil
  • Toasted b/crumbs with olive oil and lemon zest
  • Chives
  • Shimeji mushrooms
  • Wood sorrel
  • Tapioca multidextrose powder

METHOD

PRE-PREP:

  1. Break down and debone rabbit, keeping the kidneys and liver
  2. Debone the saddles
  3. Heat oil in a pot.
  4. Sear legs and shoulder meat and add salt, thyme sprigs, a couple of bay leaves and a few garlic cloves
  5. Deglaze with a little chicken stock and then add all the stock.
  6. Braise for 1 1/2 hours in an oven at 180-200 degrees.
  7. Remove the rabbit and set aside, reserving chicken stock/braising liquid for serving.
  8. Shred meat off legs and shoulders and place into a bowl.
  9. Add chicken breasts to food processor and blitz, slowly adding cream to form a paste.
  10. Remove from blender.
  11. Cover, cling wrap and refrigerate.
  12. Sauté liver and kidneys briefly and then chop roughly, chill
  13. Mix the chicken mousse, shredded leg meat and chopped livers
  14. Cover and chill till needed
  15. Season rabbit saddles with salt and spread with wholegrain mustard
  16. Roll about 1/2 cup of mousse filling into a thin sausage the length of the saddle and lay it along the spine of the saddle
  17. Roll the saddle neatly, making sure the filling is neatly tucked in the middle
  18. Roll up tightly in clingfilm, tying both ends. Chill till needed.
  19. Roll any left over mousse into walnut sized bowls, cover and set aside for later
  20. Add olive oil to a large saucepan and sauté the shallots
  21. Add the garlic and mushrooms and cook for about 20 minutes
  22. Add a generous splash of balsamic vinegar and a knob of butter and cook until reduced
  23. Season and pop through a blender

FINISHING:

Rabbit

  1. Add rabbit rolls to bamboo steamer and steam for 15 minutes.
  2. Remove from steamer, remove clingfilm
  3. Pan fry, seam side down first in lots of foaming butter until coloured
  4. Fry the left over stuffing balls until golden
  5. Slice the rabbit, laying it down on a metal tray. Season and pop back in the oven right before serving to warm through.
  6. Sauté shimejii mushrooms briefly in olive oil and season
  7. Place breadcrumbs, lemon zest, chopped chives and olive oil into pan
  8. Toast, remove and drain on paper towel
  9. Wilt spinach in tablespoon of olive oil and couple tbsp. of water.
  10. Drain well, removing any excess water
  11. Reduce reserved chicken braising liquid.
  12. Add tapioca powder to a bowl.
  13. Whisk in 3-4 Tbsp. olive oil or enough so it resembles snow.
  14. Plate and serve

Dessert

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Recipe 3: Cheesecake

INGREDIENTS

  • 250g full fat cream cheese
  • 500ml whipping cream
  • 200g castor sugar
  • 2 squirts vanilla paste/powder
  • flesh from 4 passion fruit
  • 300g castor sugar
  • 300g puffed rice

PRE-PREP:

  1. Heat cream with sugar and vanilla.
  2. Pour onto room temp cream cheese, whisk till smooth.
  3. Put into espuma gun and chill till needed.
  4. Warm castor sugar gently till caramel forms.
  5. Add in puffed rice.
  6. Stir and pour onto silicon mat. Spread out evenly. Allow to set.

 

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S1 EP13 – UNDER AFRICAN SKIES

Neill’s ultimate client is an eccentric British IT millionaire who is the owner of, amongst many other properties,  Leobo Private Game Farm in the Limpopo Province.  Leobo, located at the top of an escarpment, is equal parts lodge and camp-for-adults, Leobo offers crocodile tug-o-war, quad bike racing, and helicopter paintball among other bizarre pastimes. At night, visitors head to the observatory, where a NASA-grade telescope provides breath-taking views of the heavens.  It is here that his client entertains family and friends or, more often than not, makes his home available for friends to use when they’re in South Africa.

While Neill has catered for this client at many of his homes, it is the Lodge that is the ultimate test of his skills.  It is a very long drive from Johannesburg so nothing can be forgotten. In this, the finale of the season, Neill will have to push himself to the limit in order to deliver the perfect dinner party for the guests.

Recipe 1: Smoked Mackerel Salad – serves 8

INGREDIENTSSmoked Mackerel Salad

DRESSING FOR SALAD: 

  • Juice of 1 lemon
  • 1 teaspoon mustard
  • 20ml grape seed oil
  • Salt and Pepper

 

DRESSING FOR MACKEREL:

  • 1 large dessert spoon cultured cream
  • 1 large dessert spoon creamed horseradish
  • juice ½ lemon
  • Salt to taste
  • 300g Smoked Mackerel
  • Red Cress – Garnish

 

METHOD

PRE-PREP:

Dressing for Salad:

Place lemon, mustard, grape seed oil, salt and pepper in large bowl

Whisk together to form a loose vinegrette

Set aside

Dressing for Mackerel:

Place cultutred cream, creamed horseradish, lemon juice and salt in large bowl

Whisk together to form a thick mixture

Set aside

FINISHING:

Place baby leaves into dressing for saladCoat leaves evenly

Flake Mackerel in large bowl with dressing

Coat pieces evenly

 

SERVING:

Place baby leaves on plate

Top with smoked mackerel

Dress with baby red watercress

 

 

 

Recipe 2: Sautéed Foie Gras with Vanilla Scented Cherries and Macadamia 

INGREDIENTS

 

Sauted Foie Gras with Vanilla Scented Cherries and Macadamia

FIG CHUTNEY:

  • 3 Tablespoons Coconut Blossom Sugar
  • 8 figs quartered

 

FOIE GRAS:

  • 600g Foie Gras

Handful of Lightly toasted, sliced macadamia nuts.

 

METHOD

PRE-PREP:

Fig Chutney:Place medium size sauce pan over heatAdd the sugar and allow to caramalise

Stir through and remove from heat

Add Figs

Place back on the hob and allow to simmer until soft and juicy

 

FOIE GRAS:

Remove Foie gras from fridge

Slice with hot knife into small even portions

Return back to fridge to cool

 

 

FINISHING:

Set a large pan over a high heatRemove foie gras from fridge

Grind with pink salt

Place foie gras in pan and sear for 30 seconds each side

Set on paper towel to drain

Place fig chutney on hob over medium heat

Allow to warm through before serving

 

SERVING:

Place fresh figs on plate

Add macadamia nuts

Spoon fig chutney on plate

Top with cooked foie gras

 

Recipe 3: Venison Wellington with Home-Grown Vegetables

INGREDIENTSVenison Wellington with Home-Grown Vegetables

VEGETABLES:

  • 10 baby beetroots
  • 10 sprigs thyme
  • Olive Oil
  • Salt
  • Pepper
  • 5 cloves peeled whole garlic
  • 15 baby carrots

VENISON FILLETS:

  • 4 Whole Venison fillets (500 each)
  • Generous pinch of salt
  • 1 Whole head garlic (pulled apart)
  • Splash Olive Oil
  • 8 Springs of fresh rosemary

Baby watercress (garnish)

 

METHOD PREPPING:

BEETROOT:

Place large pot with water over high heatBring to the boil then add the beetroot

Season with fresh thyme

Cook until a knife can poke or slide through without resistance

Remove beetroots from water

Rub with fingers to remove skin

Set aside

Add carrots to the beetroot liquid

Cook until tender

Drain and remove from heat

Oil and season all the vegetables whilst still warm

Add 4-5 cloves of garlic and mix together

Set aside till needed

 

VENISON:

Place venison in tray

Season with salt

Set two large trays over hob on medium heat

Add oil to pan to warm up

Place venison into hot pan to sear

Add garlic cloves and fresh rosemary to the pan

Turn the venison once caramelised

Add butter to the  pan and baste

Remove from heat

Allow to rest

 

 

FINISHING :

Pour out the resting liquid from venison into a small potPlace on the hob over low heatAllow to reduce

Place venison into oven to warm through

Remove from oven once warm

 

SERVING:

Set the vegetables on plate

Add baby watercress to the plate

Slice venison and dress the plate

Drizzle with the hot reduced liquid

 

 

Recipe 4: Mango and Banana Sorbet

INGREDIENTS

  • 1 Small watermelon diced and seeds removed
  • Squeeze of Lime
  • Drizzle of Agave Nectar
  • Splash of Whisky

6 Ripe Sliced Mangoes – frozen

 

METHOD

PRE-PREP

WATERMELON:

Place Watermelon, Lime, Agave and Whisky in vacuum pack bag

Lay flat in vacuum pack machine

Seal with machine

Set aside until needed

 

 

FINISHING:

Place frozen mango through juicer (Oscar Juicer) to form sorbet

Remove watermelon from vacuum pack bag

Place in large bowl with liquid

 

SERVING:

Place 4 cubes watermelon in bowl

Add spoonful of sobet

Finish with watermelon sauce

 

 

Recipe 5: Lancewood Cheeseboard

LANCEWOOD CHEESEBOARD

INGREDIENTS

  • 1 Block of Lancewood Cheddar Cheese1 Wedge of Lancewood Edam Cheese1 Wheel of Lancewood Goats Cheese
  • 1  tub of Lancewood Cream Cheese
  • 2 Packets of Crackers
  • Fresh Figs (garnish)

 

METHOD

Arrange all ingredients on boardServe and enjoy

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S1 EP12 – The finer things in life.

Barbara Lenhard, co-owner of Opulent Living – the brand for the finer things in life, calls on Neill to dazzle her girl-friends with a dinner at the beautiful Tulip House.  Catering for people who are used to only the very best may intimidate most, but for Neill it’s all in a day’s work and he’s certain that even the most discerning of diners will enjoy his menu.

Recipe 1: Saffron Risotto with Baby Squid and Fennel 

*Servers 8

INGREDIENTS

RISOTTO:Neill Anthony - Risotto with baby  squid

  • 250g Risotto Rice
  • 1.5l Hot Chicken Stock + Extra 500ml for finishing
  • 100g Butter
  • 150g Grated Pecorino
  • 20 Staimens Saffron
  • 1 Large dessert spoon mascarpone
  • Salt
  • 2 Bulbs finely sliced Fennel
  • Pinch of Maldon Sea Salt
  • Juice of ½ lemon

250g Sliced baby squid tubes and tentacles

Pea shoots (garnish)

METHOD

PRE-PREP:Risotto:Melt butter in largest pot possible

Add rice to pot

Stir until toasted over a medium heat

Add Saffron to rice in pot

Add boiling chicken stock to half cooked rice (agitate occasionally)

Remove rice from pot and lay out on a flat tray to cool

Place in fridge until needed

Place sliced fennel into large bowl

Season with maldon salt

Add lemon juice

Stir through

Set aside until ready to serve

 

FINISHING:

Place squid on dish cloth to draw any excess moisture outHeat up non-stick pan over high heat

Add olive oil and warm

Place squid into hot pan

Cook for 20 seconds

 

WHEN READY TO SERVE RISOTTO:

Gently warm rice in pot adding 1 ladle of hot chicken stock

Stir through with spatula

Once warm add mascarpone to pot

Stir to combine

Then add grated cheese

Stir to combine

Season to taste if necessary

 

SERVING:

Place ladle of risotto into serving bowl

Add fennel and pea shoots

Top with hot baby squid

Ready to serve

 

Recipe 2: Local Lamb Cannon with Potato Rosti, Sauteed Ceps and Chargrilled Broccoli

*serves 8

INGREDIENTS

Potato Rosti:Neill Anthony Local Lamb Cannon with Potato Rosti

  • 150g butter
  • 4 medium sized potato

 

LAMB:

  • 4 Lamb Cannons
  • 1 Head Garlic (cut in half)
  • 1 Tables spoon Olive Oil
  • 1 Large dessert spoon butter

CEPS:

  • 15 Medium Ceps (sliced)
  • 5ml Olive Oil

BROCCOLLI:

  • 500g Tenderstem Broccolli
  • Salt (season to taste)

 

PRE-PREP:

Melt butter in medium size sauce panRemove from heat once melted

Line clean large bowl with dish cloth

Grate potato into bowl

Squeeze dish cloth out to remove all excess water from potato

Place squeezed out potatoes into clean bowl

Add melted butter and mix through

Warm up non-stick pan

Place metal ring into pan

Spoon potato mixture into ring (about 1cm thick)

Cook for 5 minutes each side

Place in oven for 5 minutes at 180 degrees for 7-8 mins

Remove once done and set aside until needed

 

LAMB:

Place lamb on chopping board

Season with salt

Heat Olive oil in non-stick pan over a high heat

Sear lamb in hot pan

Add garlic and knob of butter to pan

Baste with foaming butter (3 minutes each side)

Remove from pan once roasted and set aside

 

CEPS:

Place sliced ceps on dish cloth to draw any excess moisture out

Heat up non-stick pan over high heat

Add olive oil and warm

Place ceps into hot pan

Cook for 30 seconds

Add to lamb tray and cover until needed

 

FINISHING:

Place lamb and rosti in oven to warm through

Bring large pot of  salted water up to boil

Add broccoli and cook for 7 minutes

Remove and place onto hot griddle pan

Cook for another 2 minutes
Remove lamb from oven and slice each cannon into 4

 

SERVING:

Season broccoli and place on plate

Add rosti and ceps

Top with lamb and finish off with sauce from tray

 

Recipe 3: Spiced Plums with Vanilla Crème and Peanut Honey Comb

INGREDIENTS

PLUMS:Neill Anthony - Spiced Plums

  • 10 Pitted and halved Plums
  • 1 teaspoon All spice Powder
  • 1 Cup dark brown Sugar
  • 1 Teaspoon Vanilla Powder
  • 50g Butter
  • 1 Large dessert spoon Cultured Cream

 

HONEYCOMB:

  • 350g Caster Sugar
  • 80ml Water
  • 60g Liquid Honey
  • 100g liquid Glucose
  • 12g Bicarbonate of Soda
  • Sugar thermometer and non-stick mat needed
  • 1 Cup salted peanuts

 

GARNISH:

  • 1 Large dessert spoon cultured cream
  • Seeds from 1 vanilla pod

 

PRE-PREP 

PLUMS:

Heat up non-stick pan over a medium heat

Add butter and allow to melt

Pour sugar, all spice and vanilla powder into pan

Stir through

Add plums into hot pan (flat side down)

Cook for 4 minutes or until soft

Place into oven for 5-6 minutes at 180 degrees

Remove once soft and cooked through

Place back onto hob over medium heat

Add spoons of cultured cream to mixtures

Cook through

Set aside and allow to cool

 

HONEYCOMB:

Heat honey, sugar, glucose, water in a large pot

Bring temperature up to 155 degrees

Add peanuts to pot

Gently stir in bicarb then turn off the heat

When all the bicarb is incorporated into mixture

Slowly pour onto a non-stick mat to cool

 

FINISHING & SERVING:

Place plums on hob over medium heat to warm through

Take seeds from a vanilla pod and place into a large bowl

Place cultured cream into bowl

Mix together

 Set plum in dessert bowl

Add shards of honey comb

Top with vanilla cultured cream

Final flourish of warm plum syrup

 

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S1 EP11 – Sandy Geffen’s Dinner Party

The Executive Director of an international property empire, Sandy Geffen invites Neil to create a memorable dinner party at her magnificent home in the leafy Johannesburg. Neill’s mom is also invited to the celebrations and we see how Neill reacts to cooking for his one of his biggest critics and source of many of his cooking inspirations, his mom…

Recipe 1: Fresh Linguini with Lemon and Pecorino – serves 12

 

INGREDIENTSNeill Anthony - Fresh Linguini with Lemon and Pecorino

RAVIOLI

  • 550g pasta flour
  • 6 egg yolks
  • 4 eggs
  • Pinch crushed sea salt
  • Drizzle of olive oil
  • 300g shaved pecorino

PARSLEY DRESSING:

  • 100g Flat leaf parsley roughly chopped
  • 55ml olive oil
  • Juice of 3 Lemons
  • Salt and Pepper (to taste)

 

PRE-PREP:
PASTA:

Place flour in food processorAdd sea salt

Drizzle olive oil into egg mixture and whisk

Pour eggs into flour

Mix together to form a rough crumb

Remove from food processor and knead till a firm, smooth ball is formed (10min)

Cover with cling film and set to rest in fridge for 3 hours

 

PARSLEY DRESSING:

Place chopped parsely in mixing bowl

Add Cape Estate olive oil and lemon juice

Season with Salt and Pepper

Mix together

Set aside until ready to use

 

FINISHING:
LINGUINI:

Remove pasta from fridge, Unwrap and place on floured surface

Roll pasta out, using a pasta machine until lowest setting is reached

Cut with a sharp knife to form linguini (flat 0.5cm slices)

Lay on a floured surface until ready to boil.

To blanche linguini

Set water to boil on high heat in a large pot

Add linguini to salted boiling water and cook for 2min

Strain into bowl

SERVING:
Add parsley dressing to warm pasta

Mix through until linguini is coated

Serve and top with shaved pecorino

 

Recipe 2: Poached and Roasted Baby Chicken – serves 12

INGREDIENTSPoached and Roasted Baby Chicken

CHICKEN:

  • 12 baby chickens
  • 4l chicken stock
  • Bunch of thyme
  • 1 head garlic (halved)
  • Drizzle of Cape Estate Olive Oil

 

BUTTERNUT:

  • 2 diced and peeled butternuts
  • Salt
  • Pepper
  • Drizzle of Cape Estate Olive Oil

 

CABBAGE:

  • 2 Head’s diced (4cm) sweet heart cabbage
  • 3 Table spoons Cape Estate olive oil
  • Salt
  • Pepper
  • Dash of blackcurrant vinegar

PRE-PREP:

CHICKEN:

Prep chicken by removing legsPlace legs on roasting tray with salt and olive oilCook in oven for 40min at 180degreesSet aside until ready to serve

Bring chicken stock, thyme and garlic up to a boil

Poach chicken crowns in hot stock for 6 mins

Place crowns on roasting tray with salt and olive oil

Cook in oven for 20min at 180degrees

Set aside until ready to serve

 

PRE-PREP: Butternut

Place butternut on large oven tray

Season with olive oil, salt and pepper

Roast in oven for 25min at 180 degrees

Set aside until ready to plate

 

PRE-PREP: Cabbage

Set a large pot on hob over a medium heat

Add olive oil and heat up

Slowly add cabbage to pot

Allow to wilt and cook through whilst stirring

Season with salt and pepper

Add a dash of blackcurrant vinegar

Cook for a few more minutes

Remove from heat and set aside

 

FINISHING:

Remove chicken breast from crown and place in tray with chicken legsAdd chicken stock to tray for moistureHeat up large pot

Add cooked cabbage to warm through

Place butternut bake into oven at 180degrees

Warm through for 5min

 

SERVING:

Set roasted butternut on plate

Add cabbage

Top with chicken breast and leg

Finish off with a drizzle of chicken poaching liquid

Ready to serve

 

Recipe 3: Birthday Cupcakes – serves 12

INGREDIENTSNeill Anthony Birthday Cupcakes

CUPCAKES:

  • 250 g soft butter
  • 250 g caster sugar
  • 4 eggs
  • dash of milk
  • salt
  • 1 table spoon baking powder
  • 500g flour
  • 50g Ginger tea powder
  • 1 Vanilla pod (with seeds)

 

PLUM TOPPING:

  • 6 Half and pitted plums
  • 1 cup caster sugar

 

ICING:

  • 2 tubs Lancewood Cream Cheese
  • ½ cup icing sugar
  • Salt (pinch)

PRE-PREP:

Cream together butter and sugar until light in colour

Add ginger tea and seeds from the vanilla pod and mix through

Add 2 eggs until combined

Add half flour and half baking powder to mixture and stir through

Add the rest of the eggs to the mixture until smooth

Finish off with the rest of the flour, salt and baking powder and mix through until combined

Add a splash of cold milk and fold into mixture

Set aside in fridge until ready to use

 

FINISHING:

CUPCAKES:

Place cupcake batter into mouldsBake at 180degrees for 35min

Remove from oven and allow to cool on cooling rack

 

TOPPING:

Heat up non-stick pan

Add sugar and allow to caramalise

Add plums to pan (flat side down)

Coat plums with sugar

Cook for 8min or until soft

 

ICING:

Place cream cheese and icing sugar in bowl

Mix together until smooth

Ripple through any excess plum syrup

 

SERVING:

Place cupcakes on serving platter

Add warm roasted plum on top of cupacke

Top with icing and a pinch of salt

 

Posted on

Distell Luxury Brands partner with Neill Anthony Private Chef

Distell was selected as the brand partner of choice as its range of luxury products – wines, whiskies and cognac – provide the ideal and natural accompaniment to Neill’s five-star gourmet meals and the A-list clientele featured in the series. The Distell Luxury portfolio includes a range of carefully selected brands that meet the expectations of discerning consumers. “We are proud to be involved in the show as it is a natural fit for our brands. Neill is a talented chef – we really enjoy watching the magic he creates with his personalised menus,” commented Sarah Wassell, Distell SA Luxury Brands.

“Its always nice to work with brands such as Distell, because you know everything is all about pure quality. The range is versatile and offers a wide selection of spirits and wines to compliment any meal perfectly,” said Neill Anthony.

Bunnahabhain

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Bunnahabhain

Food blogger Kamini Pather
Food blogger Kamini Pather

Distel lunch