Thursday, October 04, 2012

Dinner party food

Roasted baby aubergines with mozzarella slices, pomegranate molasses and fresh parsley
Blanched green beans, roasted red pepper slices, 
pitted calamata olives in a cider vinegrette
Thinly sliced fennel marinated in lemon and olive oil and 
topped with slivers of parmesan cheese
Moroccan deboned chicken with preserved lemon, Ras al Hanout and herbs
Duck fat roast potatoes  with the herb gravy from the roast chicken
Fresh asparagus with anchovy lemon butter
A plateful
We believe in self service rather than pretty presentations
The wines we served were
Laborie Brut MCC 2008
Diemersdal (Woolworths) Fruity & Light Sauvignon blanc 2010 (magnum)
Glenelly Shiraz Cabernet Sauvignon Merlot 2006
and an ancient (non-vintage) Porterville Rooi Jerepiko from our cellar
with the sticky toffee pud

Photographs © John Ford, Adamastor & Bacchus 2012

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