Christo Pretorius, executive chef at Twelve Apostles Hotel and Spa has introduced two vegetarian and seafood menus using local fresh produce and seasonal products.
Proudly South African, chef Christo sources his ingredients locally. “I believe I have an obligation to our diners to know exactly where our ingredients come from and how they are handled,” he said.
“The kitchen receives fresh fruits and vegetables daily, including strawberries from Stellenbosch and white asparagus from Kraaifontein, which are currently in season, and fresh salmon trout, farmed dusky cob and Saldanha Bay oysters from local suppliers.”
His respect for delicious fresh produce, and the increasing demand for interesting vegetarian cuisine is what motivated the design of Pretorius’ vegetarian dish.
Starting with Cauliflower Terrine – verjuice, pickled cauliflower, sultanas, brown butter aioli and gruyere crumble, a second course of Mushroom Agnolotti of marinated shitake, shallot puree, truffle cream espuma, parmesan and hazelnuts leads to a main course of Potato Gnocchi with roast corn velouté, corn fricassee, asparagus, caramelized pearl onion; with a Crunchy Milk Chocolate Mousse as the grande finale.