ltf newsletter april

8/2/2019 LTF Newsletter April

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The Liam Tomlin Food Chefs Table merges an interactive

food demonstration with a relaxed dining experience. Thisinnovative concept gives guests the opportunity to watch

Liam and his team demonstrate a three-course meal whilethey sit back and relax with paired Leopards Leap wines.

The meal is then served as the food is demonstrated.

Chefs Tables are themed, and can be anything from

vegetarian cuisine to French food or tapas. Visit the LiamTomlin Food website (www.liamtomlinfood.com) to viewand book for upcoming Chefs Tables.

The venue for the Chefs Tables makes the experienceeven more interactive. State of the art video screensensure that guests do not miss any of the techniques being

demonstrated. The beautiful culinary-themed decor andbreath-taking views of the vineyards further add to anunforgettable experience.

The Liam Tomlin Food Chefs Tables are perfect for relaxedlunches, enjoying a meal with fellow food enthusiasts, or tocelebrate a special occasion.

WATCH AND EAT AT OUR CHEFS TABLE

After opening our doors to our culinary studio at the beautiful Leopards LeapVineyards estate in Franschhoek end of last year, we have been over-

whelmed by the positive response and reviews. Our official launch, held inFebruary, was a great success and thank you to everybody who attended.

We are planning exciting and innovative hands-on classes and cookingdemonstrations for the rest of the year, and we cannot wait to welcome you.These include demonstrations on Japanese and Spanish cuisine, andspecial events for Mothers and Fathers Day. Also remember to visit our

culinary store for the latest in kitchen tools and cookbooks, as well as freshproduce.

- Liam

GREETINGS FROM LIAM EDITION 1: APRIL 2012


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We are pleased to have been

featured in several online and

print publications and on radiosince opening. Be sure to buy

the April issue of WoolworthsTaste magazine for a beautifulfeature article on the culinary

studio.

Warm Chocolate Fondant

Serves 8Served with Leopards Leap Lookout

Semi-Sweet Chenin Blanc

20 g Melted unsalted butter for lining moulds

Caster sugar for lining moulds200 g Softened unsalted butter

200 g Dark chocolate, finely chopped200 g Icing sugar, sifted, plus extra for dusting

4 Medium sized free-range eggs

4 Medium sized free-range egg yolks55 g Plain flour

35 g Good quality cocoa powder

Preheat the oven to 190. Prepare 8 dariole moulds or

ramekins by brushing them well with softened butter,using upwards strokes around the sides. Chill until firm,and then brush again with another layer of butter. Coat

the ramekins with sugar, shaking out the excess. Placethe ramekins on a baking tray and set aside.

Put the chocolate into a stainless steel bowl and set overa pot of simmering water. Stir the chocolate until melted

and smooth. Keep warm.

Using an electric mixer, cream the butter and icing sugar

together until pale and doubled in volume. Mix the wholeeggs and egg yolks together and add them a little at a

time to the creamed butter and sugar, beaten well

between each addition. Reduce the speed of the mixerand add the melted chocolate. Remove the bowl from the

mixer and sift the flour and cocoa powder, fold them into

the chocolate mixture, taking care not to over work themixture. Spoon the mixture evenly between the prepared

moulds; they should be just over half full. Place in theoven and bake for 8-10 minutes. After 8 minutes, remove

one of the fondants and check that it is cooked around

the edges and the centre still looks soft. Insert a skewerto test the centre, the skewer should come away warm

but the centre should remain liquid. If you think it needs

more time return the fondants to the oven for another 2minutes.

Remove the fondants from the oven and let sit for 1minute, then carefully turn each one out onto a serving

plate. Dust with icing sugar and serve.

RECIPE BEST BUYS

LIAM TOMLIN FOOD IN THE MEDIA

Liam picks his

favourite items

from our culinary

store to make sureyou are a master in

the kitchen.

Cooking withChocolateR550.00

Eva SoloGrating BowlR410.00

Chefs WarehouseChopping BlockR900.00

Valrhona ChocolateSquares / BarsR40.00

Rubbermaid SpatulaShort: R220Long: R235


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Vanessa Quellec make chocoholicsdreams come true

Her creations will put any pastry chef (and Juliette Binoches character in thefilm Chocolat) to shame. Currently the brand ambassador for Valrhonachocolate in South Africa, Vanesa Quellec is working with us to share herenviable knowledge of chocolate with guests. From ganache to ice-creammaking, her creativity with chocolate knows no bounds.

Educated at the prestigious Culinary Institute of America in New York, she hasworked as a pastry chef at famed restaurants like Gramercy Tavern, Le Circqueand Gordon Ramsey at The London in New York, and The Vineyard (UK). InSouth Africa she was pastry chef director at The Roundhouse and Cafe Milanoin Cape Town before starting her relationship with Valrhona via Wild PeacockFood Emporium.

Liam Tomlin Foods culinary store is one of the few places in South Africawhere you can purchase Valrhona chocolate. The French brand is known forproducing premium chocolate for use by professional chefs. They use morethan fifteen different types of cocoa from twelve countries to create theirproducts.

Vanessa will be presenting several classes this year, including a series onbaking in June, and classes on plated desserts and chocolate souffls.

Visit our website to view more details and to book.

CHOCOLATE INSPIRATION

Dont miss these exciting hands-on classes and Chefs Tables. All classes

can be booked at www.liamtomlinfood.comUPCOMING CLASSES

Curry4 April 2012

Join Liam as he exploresthe vast range of herbsand spices used in Asiancurries. He will share

techniques and tips andshow you how to makeyour own fresh currypaste.

Time: 18:30 - 22:00Price: R650

Decoding the mysteryof the perfect Valrhonachocolate souffl withVanessa Quellec11 April 2012

This course will cover the

art of making a souffl.The chocolate souffl willbe comprised of 4 differentrecipes, including anice-cream, and also coverplating and design.

Time: 09:30-13:00Price: R300

Chefs Table: France13 April 2012

Be inspired by the culinarycapital of the world andlearn to make classicFrench dishes. Come and

tweak your Cordon Bleuskills with the assistanceof our chefs.

Time: 11:00-13:00Price: R250

Around the World:France14 April 2012

In this hands-on class,Liam will show you how toeasily make classic

French dishes. Cometweak your Cordon Bleuskills with the assistanceof our chefs in our state ofthe art demonstrationkitchen with 24 workstations.

Time: 09:30-13:30Price: R650

Chefs Table: SimplyJapanese

20 April 2012

Liam has travelled andworked extensively in Asia,and in this demonstrationlunch he will demonstratesome Japanese dishesthat are easy to recreate athome. Relax and enjoythe dishes beingdemonstrated paired withLeopards Leap wines.

Time: 11:00-13:00

Price: R250

Poultry24 April 2012

During this class Liam willshow you just howversatile poultry is. He willdemonstrate how to utiliseevery piece of the bird;from the different stagesin the making of duckconfit to making theperfect savoury mousse,as well as tunnel boning

and stuffing of legs.

Time: 18:30-22:00Price: R650

Knife Skills17 April 2012

Knife skills is an aspect of

cooking that is oftenneglected and Liam willshow you the basics usinga variety of knives,including the chefs knife,paring knife, filleting knife,mandoline slicer, slicingmachine and even a foodprocessor. This class willshow you how easy it is tobone poultry or fillet fish.You will learn which is thebest knife to use for whatpurpose and how to

protect your knife andyourself when cutting.

Time: 18:30-22:00Price: R400

Cook Franschhoek:15 - 17 June 2012

Bastille Festival:12 - 15 July 2012

UPCOMING EVENTS

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