We lost another good friend to cancer recently and we so love the way he wanted to go out. He didn’t want a sad funeral, he left money to take a large group of his friends here, and simultaneously in Durban, out for a slap up lunch. As Richard was a huge bon viveur, this was such a happy way to give him a send off. The Cape Town celebration of his life was held together with members of his family at The Food Barn in Noordhoek which was booked out for lunch on Saturday and Chef Franck Dangereux did Richard proud. We know he would like you to see the pictures of what we ate and drank
Cape Town
friends in one room, celebrating a good life and a good man
The special menu
A goats cheese
fritter, with a guava and ginger compote, wild rocket, avocado and cinnamon oil
served with The Foundry Viognier 2013
A crisp whole
prawn fritter on a confit tomato, aubergine and avocado tian, with chilli syrup
and a basil salsa. This was quite superb in its flavour and texture
combinations, and definitely one to try to copy at home. Served with Sutherland
2012 Riesling, a great match. The blend of basil with sweet chilli was
inspiring.
A very crisp
refreshing lime/lemon sorbet between courses
Rare roast
lamb rack tomato and pecorino ‘quiche’ (no pastry) with a thyme scented minty
jus, came with the Nederburg 2010 The Brew Master (Cab/Malbec/Merlot/Petit
Verdot) a lovely, rich red wine
John chose the
Grilled Angel fish on a pumpkin risotto in a smoked paprika ream with tender
leaves. Perfect with the Raats 2013 Original Chenin Blanc
Yogurt and
lime Panna cotta with a vanilla sauce, hibiscus ice cream served with the
Graham Beck 2012 Rhone Muscadel
A tiny but
very rich Belgian chocolate terrine, with salted fudge ice-cream, a toffee and
vanilla sauce. Served with Nitida 2013 Modjadji dessert wine
Swapping
reminiscences. Thank you Richard Parsons. And Franck, for conjuring up such a
wonderful menu that really did pay him tribute
© John & Lynne Ford, Adamastor & Bacchus 2014
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