Out And About 10 July 2015: Big Roast
Lorena Gastaldi from Storybook Communications extended an invitation to me on behalf of TuberTek to attend a big roast on 10 July to celebrate the Avalanche potato. This Irish potato has a rough skin and white flesh and is suitable to use in many different ways, as was showcased by Chef Kerien D’Offizi. I went out and about to The Foresters Arms in Newlands, my first visit to one of the oldest pubs in Cape Town.
We were served three soups to start – potato, braised leek and Camembert veloute with crispy streaky bacon and garlic croutons; fragrant prawn, potato and coconut laksa which was too spicy for my palate, and seasonal winter minestrone soup, potato dumplings and Grana Padana and basil oil. The roast meal consisted of a slow roasted Karoo leg of lamb which was a bit dry, 12 hour BBQ pork belly that was amazing, roasted seasonal vegetables, bordelaise jus, traditional roast potato, truffle potato gnocchi pomodoro ‘al forno, pommes puree with Grana Padana and roasted garlic and potato and wild mushroom dauphinoise. There was also a madras spiced potato cigar which was not my favourite use of the potatoes at all. If that was not enough food, we were offered a dessert plate consisting of potato and banana beignets which were delicious and served with an Asian infusing maple dipping sauce which was more of a caramel on the plate. The 70% Belgium dark chocolate, potato and espresso fondant was far too dense for my liking and the candied walnut chantilly did nothing to tone it down. The decadent homemade chocolate truffles were very decadent indeed! (spelling as per menu).
Disclosure: I was invited to attend this function without being required to blog about my experience. This post is in line with my blogging policy.
Take a look at what was previously posted on Lavender and Lime on July 10:
- one year ago – Yoghurt And Tahini Dressing
- two years ago – Spice Route Restaurant
- three years ago – Busiate
- four years ago – Something Savoury Challenge
I feel like potatoes after reading that menu! It’s such a versatile ingredient. I wonder if we get this potato here!
Please let me know if you do, it is so versatile 🙂
Wow, what a fabulous event!! Everything you ate sounds delicious.
Mostly, it all was 🙂
Tandy, I wouldn’t be able to resist an invitation to an all-potato event! I love potatoes in every form, but none more than plain (no garlic or herbs) mashed potatoes.
I can eat potatoes in most disguises as well 🙂
Some interesting ways to use potatoes there – Tandy.
Some worked out very well Rachel 🙂
What a lovely way to spend your Friday evening. I’m getting hungry reading all the dishes you had, especially the BBQ pork belly. yummm!
The pork belly was perfect 🙂
Sounds like a feast Tandy, potatoes are one of my favorite foods.
Mine too Cheri 🙂
Oh, be still my heart! This tasting sounds incredible. What a wonderful opportunity this was for you – I hope you enjoyed yourself. My mouth is still watering at your description of some of these dishes.
I love any occasion that includes food Susan 🙂
I like the notion of beginning with three soups.
Me too, especially when it is so cold 🙂