After many hours of Pinterest surfing and magazine browsing each event comes together with a few sleepless nights, hard work, lots of planning, visualising and of course loads of cooking and fun in the kitchen.
I was asked by clients to host an intimate autumn themed sixtieth dinner party in the comfort of their own beautiful home up on the mountain in Wedderwill near Sir Lowrys Pass. Family and friends filled the home early evening and were greeted by a trio of canapés consisting of beetroot falafels with a tahini drizzle, arancini balls with sriracha mayo and polenta squares topped with caramelised onions, biltong shavings and greens. They enjoyed a chilly autumn sunset on the balcony while sipping away on Eikendal wines and listening to Die Kaalkop Waarheid performing a special song for the birthday lady.
I have always longed to do a harvest table. My clients have an incredible vegetable garden that provided fresh vegetables, greens and lovely decor to fill up the table and a gorgeous spread for our starter table. The table had a variety of fresh vegetables including, carrots, cucumber, zucchini, baby egg plant etc. I prepared a selection of dips from tzatziki, hummus, beetroot hummus to baba ganoush and many more. Making dips and spreads is quite time consuming but well worth it in the end when all comes together beautifully.
Having a toddler and a 6 month old baby in the house is very much challenging when it comes to food preparation and cooking . There is no such thing as time planning, this teaches a mother to be creative and involve everyone in the kitchen. As it happens, Thursday evening, just when I started cooking, my beloved smeg oven decided to crash on me. Luckily my husband is Mr DIY himself and got it back running by Friday morning, just in time for bakers day at school.
After initially planning a lovely under the stars dinner we settled for inside seating as Saturday evening turned out to be rather cold and rainy. Our main was a beautiful display of autumn on a plate with a subtle butternut puree stacked with acidic red cabbage topped with carrot battons, mash potatoes, fillet grilled to perfection on an open fire and finished off with caramelised onions, feta and thyme sprigs.
Pavlova is a best kept chef secret as it is something that you can make well in advance and store in an airtight container. The evening called for a soft and spongy salted dark chocolate pavlova topped with espresso cream and garnished with fresh fruit, nougat, whispers and cacao.
Nevertheless, as simple as it may sound, the evening was interrupted with an unhappy and grumpy baby, that demanded attention 24/7. Luckily dad aka my food photographer was there for support and encouragement - hence the title 'Behind the scenes' as we never got enough or proper photos of the end result and best of all, THE FOOD.
Thank you for allowing me to host this memorable and special event.
All food, styling, decor and set up done by Edamus Let's Eat
Cake done by the talented Sheena Henry Cakes & Photography
Photography done by George Rautenbach Photography