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Breakfast with Matt Preston

The forum, the Campus hosted an intimate breakfast event last Thursday, with Australian MasterChef judge, Matt Preston as our guest of honor.  50 guests joined us for breakfast on this perfect Spring morning in Johannesburg.

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The forum company in association with Pan Macmillan – South Africa, prepared a breakfast feast with recipes from his latest book, The Simple Secrets (to cooking everything better).

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Guests were treated to;
Freshly brewed cappuccino served with home-made maize meal vanilla biscotti
and peanut butter smoothies on arrival

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First course
Pea & goats cheese frittata with toffee onions

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Second course
Chicken & pork terrine on boards served with amazi, pickled nectarines & caper berries

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Last course
Strawberry fields flooded – mmm delish, definitely the star dish of the day!

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Good bye gift
Toasted ancient grains & white chocolate cookie dough

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The recipe book sold like hot cakes and Matt took the time to sign each and every book, with a personalized message.  A special morning indeed – thank you for visiting us!

Thanks to JoziStyle’s, Edward Chamberlain-Bell for keeping the conversation flowing.

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Photographs: Elizabeth Cooper Photography

 

High Tea is served.

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What better way to end Women’s Month and welcome Spring? With a celebration, of course!

This Sunday (28th August), the forum company will be hosting  a high tea in the Johannesburg countryside at our gorgeous venue, White Light. Guests will be able to  indulge in a lavish array of savoury and sweet treats, accompanied by the perfect bubbly or cup of tea.

Our executive chef shared one of her secret recipes with us.  If you haven’t booked your tickets there are a few left so hurry and come indulge at the High Tea and then wow your friends at home with this great recipe!

Grapefruit and pomegranate tart

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1-2 pomegranates (depending on size) bank out the seeds.

1 crimson grape, cut out in both skinned and grains

1 tablespoon sugar

75 g green pistachios coarsely chopped

1 tablespoon honey

 

Cream:

5 dl whipping cream

1 tablespoon icing sugar

grain from 1 vanilla pod

peel of 1 lemon

 

Short crust:

125 g butter

100 g icing sugar

1 pinch of salt

250 g flour

2 egg yolks

2 tablespoons water

Knead butter, salt and powdered sugar together. Add the flour and egg yolks. Getting water so the dough accumulates. Knead the dough is not too much, only to stick together. Getting it in plastic wrap and let it rest in the refrigerator for at least 1 hour. Grease a cake tin (22 cm diameter) with butter and sprinkle with sugar. Roll out the dough between two pieces of wax paper. Line the tart mold. Line the tart with baking paper. Fill it up with dried beans and bake at 200 degrees about 30 minutes or until the dough is baked. Let the pie cool completely.

Mariner grapefruit slices for sugar in a half-hour period. Then mix pomegranates along with the grapefruit. Beat all the ingredients together for the cream foam. Fill the tart mold and decorate as with fruit and nuts exit to dip acacia honey over the cake.

Makes 1 tart

Delicious – we hope to see you  on Sunday!

Tickets via webticket: https://www.webtickets.co.za/event.aspx?itemid=1464204970

Photo credit: Pinterest

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