Girls Night Out/In

Once in a while the Ladies come out to play, leaving their husbands/boyfriends home to baby-sit the little ones for a night.

Tasja Botha and the ladies usually get together at a restaurant so as to catch up and see what the others have been doing. I was very privileged to experience what really goes on at a Girls Night Out, but not to worry ladies your secret is safe with me!

Just before they all arrived I thought I would warm up a bit, just to be on the safe side. (Photo below- and I shot a 74 thank you very much)

I am not to sure what the ladies were expecting when they all arrived at the house, some were early and some were late, but when they all had arrived I gave them a few moments to catch up and then we got down to business.

I started off showing them how to prepare a smoulderingly beautiful Chocolate Fondant, which is always a big hit, followed by the Tuna Carpaccio. Again this all sounds easy but with eight ladies in a compact kitchen it did make for some well organised movements on my behalf. 

I am going to leave it there as I think the photos can tell the rest of the story. 

Ladies, I do hope you had a good evening and really enjoyed yourselves whilst learning something new and useful at the same time.  

[View with PicLens]

12►

Trio of Starter’s

I am not going to bore you with how I came about getting this job feeding Nadyne McNicoll and Gordon McKie, let just say it was a gift from one of Nadyne’s clients, as Nadyne is a Personal Trainer for some well to do people.

When Nadyne got in touch to arrange a date and the menu she had mentioned that she would like to learn one or more starters and if the starters could be somewhat on the healthy side.

The SA Promo Magazine had called me a couple of weeks ago asking if they could join me on one of my course’s. I asked Nadyne if they could join us on the day and she kindly said that it would be fine.

I decided on doing a Trio of Tuna Carpaccio, Tian of Mango & Crab and Pan-fried Scottish Scallops on a bed of Celeriac Puree.

We bought most of the ingredients from the Market and what we could not find there I got from my supplies including the plates which we where going to plate the starters on, as I thought these plates worked well with this dish.

I am going to leave it there as I think the pictures speak much more eloquently than I could, but once again I do want to say thank you to Gordon and Nadyne for allowing the SA Promo Magazine to join them on their cooking experience.

[View with PicLens]

12►