The Turbine Art Fair (TAF) is a platform for galleries, artists, curators and other art organisations to promote emerging and established talents in an accessible and enjoyable way. In doing this the fair aims to promote new work and talent and to create a new art audience and collector base. At the forum company we believe that art is essential to life and we are pleased that The Guardian has done an article on how art promotes productivity. The TAF will return in 2016 from the 14-17th July 2016, where you can buy up and coming artist’s work for both your home and office.
Our most popular Aqua Lounge dish. Don’t you just love the deconstructed presentation?
- 1 Ciabatta, a day old
- 5ml Olive oil x 2
- 170g Chicken breast fillets
- 100g Cos lettuce, trimmed, cut in half
- 1 Egg, boiled to desired doneness, finely diced
- 20g Parmesan shavings
- 3g Anchovy fillets, chopped
- Sea salt and freshly ground pepper to taste
- 50g Parmesan wedge, grated
- 1 Egg yolk
- 3g Garlic clove, peeled
- 3g Anchovy
- 3ml Lemon juice
- 10ml White wine vinegar
- 200ml Sunflower oil
Preheat the oven to 180°C.
Heat a griddle pan to smoking hot. Slice the ciabatta lengthways and brush with olive oil on both sides. Toast in the hot pan.
Rub the chicken breast with olive oil and seasoning. Roast in the pre-heated oven until golden. Cool and slice.
For the dressing: In a food processor or with a hand blender, blend the yolk, garlic, anchovy, lemon juice and vinegar until well blended. In a thin stream, with the motor still running, pour all the oil in slowly un-til blended well with the egg mixture. It should be thick and white. Add the grated parmesan and blend until well mixed. Adjust the sea-soning to taste.
To serve, arrange the sliced chicken, ciabatta toast, cos, boiled egg, parmesan shavings and anchovy fillets on a plate. Drizzle with enough dressing and enjoy.
Preparation time: 45 minutes
The Forum Company is one of the South Africa’s leading events and conferencing companies. With four venues – the campus, turbine hall, white light and,l’antico giardino – we cater to conferences, weddings, cultural affairs and pop-up gatherings. Chef Arno Boshoff is responsible for serving food that matches this standard, focusing on high-quality, creative and traditionally made dishes created using locally and ethically grown produce.
This time of year is all about sharing. We share our homes, memories, gifts, and meals, and that is why we love the idea of a potluck or ‘bring and share’ evening with family and friends to celebrate the year that has been. To help you host a flawless gathering, we’ve put together a list of our top tips. It’s time to host a perfect potluck.
Set a theme – It’s important to set a them for the evening to help guide guests when deciding on their dishes. You don’t really want to land up with a delicious lasagne paired with a fragrant curry, and a summer salad.
Orchestrate the menu – make sure there is enough variety in the evenings menu by assigning dishes to guests. Assign which course and type of dish – should they bring meat? Vegetables? A colourful salad?
Be the host with the most – Find out what guests will need when arriving at your home – oven time? a serving dish? utensils? Also, make space in your kitchen for guests to add finishing touches to their dishes.
Decor and ambience – It’s the little details that will make the dinner feel special and personalised. We love the idea of using chalk to label each guests’ dish. Make sure the food is the highlight of the serving table by decorating with small jars, flowers, and candles in neutral colours.
Take-away boxes – The reality of a potluck is that there will always be leftovers. Takeaway boxes are the perfect way for guests to take a little piece of the evening home with them.
Do you have any potluck tips of your own to share? Let us know in a comment below!
Kim Roberts, Operations Director of the forum company is best-known for her innovation and creativity and her ability to continuously develop new and unique signature dishes that perfectly suit The Forum brand and style of food. She has the following to say about the latest trends in food and catering:
At the forum company we are very conscious of where our food comes from and sustainability is key to our business. We will do everything we can to lower our carbon footprint and will continue to make sure all our ingredients are seasonal and local.
The raw veggie movement is another trend at the moment. People have become more health conscious. The forum company is fortunate enough to have a working vegetable farm where we are able to source amazing fresh produce and grow our own. We are introducing a lot more use of raw vegetables in various dishes.
Colour with food is a big trend at the moment. As the brighter colours come into vogue so does representation with food such as colourful biscuits, jellies, pates, dressings etc
Cold Meat Terrines for the summer as a representation of nose to tail concept with homemade Omega enriched egg mayos another of our favourites!
Dessert tables are continuing to be a big trend and always a popular choice with the many events, weddings and function we do either at our venues Turbine Hall or at the campus. This option gives guests a of choice of tasting many delicious treats, small bites of delight with distinct flavour profiles with a twist or in an unusual serving vessel
We are also seeing a lot of old school style food done in a fresh new and innovative way way (whole roasted chicken with crunchy feet or maybe special cut, individually roasted rump). Going back to the old style comfort food with a twist.
Vintage chic is another big trend not only in décor but food! We are seeing more research and growing of Heirloom herbs and vegetables introducing into some meals as surprise influence.