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Take a Gold Leaf The petit fours twinkle like stars, with a whisper of gold leaf as you part with @thepeechhotel. The final moment on @candicephilip’s initial Chef in Residence Menu at @basaltjhb: lemon and rosebud meringue, dark chocolate and milk powder pebbles. Have you been? Which plate stood out? #TasteLetsSee #chefcandiceatbasalt #BasaltJHB (at Basalt at the Peech) https://www.instagram.com/p/CQBuu3IJOyt/?utm_medium=tumblr
Siri Please Play Delicate An intricate cheese course to round out @candicephilip’s first menu in residence at @basaltjhb. Karoo sunset, pear paté de fruit, barley thyme cracker and pickled quince salsa. It’s the little jelly that got me - a menu full of bite-sized surprises. #ChefCandiceatBasalt #TasteLetsSee #BasaltJHB (at Basalt at the Peech) https://www.instagram.com/p/CQAiE-DpT2_/?utm_medium=tumblr
Pop Up Parsnip The new menu has been announced, so only a few nights remain to experience @candicephilip’s first menu in residence at @basaltjhb at @thepeechhotel. Smoke and bones are on their way. Congratulations to @candicephilip and the team at @basaltjhb for being awarded ‘Pop Up Experience’ of the year at the 2021 Luxe Restaurant Awards. May this star continue to rise. #chefcandiceatbasalt #BasaltJHB #TasteLetsSee (at Basalt at the Peech) https://www.instagram.com/p/CP8j0qwq7YB/?utm_medium=tumblr
Spoil Yourself with Seared Springbok The initial menu in residence by @candicephilip is set to complete its cycle soon, book soon to avoid disappointment. Seared Springbok is the sixth dish on the tasting menu, enjoyed with betrothed and black currant ragout, hazelnut and crispy dukkah. Paired with @bouchardfinlayson Galpin Peak Pinot Noir 2018. Sophisticated springbok. #TasteLetsSee #chefcandiceatbasalt #BasaltJHB (at Basalt at the Peech) https://www.instagram.com/p/CP5bO-HpBIX/?utm_medium=tumblr
Cheesecake with a Twist or Two @candicephilip’s unexpected surprises continue to rise during her residency at @basaltjhb. Parsnip vanilla cheesecake, whiskey gel, coffee gelato and parsnip crisps. We might expect to have cake with coffee, but we might marvel at coffee tucked beneath our cake. #chefcandiceatbasalt #basaltjhb #tasteletssee (at Basalt at the Peech) https://www.instagram.com/p/CPtT0kkp7BS/?utm_medium=tumblr
The Art of Eating The fourth course of @candicephilip’s initial menu in residence at @basaltjhb brings splendour to the table. Beef consommé - braised short rib croquette, bone marrow and black garlic. This theatrical dish brings texture, taste and depth to the table. I was at the edge of my seat. #ChefCandiceatBasalt #BasaltJHB #TasteLetsSee (at Basalt at the Peech) https://www.instagram.com/p/CPoGi9WJhFW/?utm_medium=tumblr
Breaking Bread at Basalt The initial @candicephilip x @basaltjhb tasting menu journey begins with butternut toast, charcoal wafers, lemon thyme humus, truffled mushroom cigars, brandade with caper aioli and pickled cucumber. Paired with @silverthornwines River Dragon @capclassique_sa which is an exquisite companion for the humus. #TasteLetsSee #BasaltJHB #ChefCandiceatBasalt (at Basalt at the Peech) https://www.instagram.com/p/CPbHDLZpjC3/?utm_medium=tumblr
The Chef is in Residence A signature @candicephilip menu for her residency at @basaltjhb With so many delights and surprises - I am delighted to scare this dish on the tasting menu with you: Linefish Ceviche. Kabeljou with pea and wasabi mousse, pickled kombu, trout roe and lemon gel. Very delicious deconstructed African sushi. A delight in every bite #BasaltJHB #TasteLetsSee #ChefCandiceatBasalt (at Basalt at the Peech) https://www.instagram.com/p/CPVwFMEJ4hV/?utm_medium=tumblr
