Gideon Landman
Executive Chef at Origine
Photography by Manja Wachsmuth
Honey Baba, Citrus Fruits & Honey Mousse
A seasonal dessert with a unique whisky-infused Mānuka Honey twist, this indulgent treat brings smooth rich caramel and cream together to perfectly complement the shaper citrus fruit notes.
The approach to creating the mousse is all about classic craft. You place the honey in a pot and heat to 135 degrees then add the butter and stir until melted. Next pour in 150 grams of cream, bring to the boil, then remove from the heat. After that, transfer the mixture to a bowl, add the soaked and squeezed gelatine leaves and stir until fully dissolved. After letting it cool, gradually combined the caramel mixture with the 400 grams cream and semi-whipped into soft peaks.
“Working with the seasons (and French techniques), the whisky-infused Mānuka Honey is very versatile and compliments a broad range of ingredients. The creations were based on childhood favourites and it was a pleasure to explore what could be done with The Southerly. It represents the country proudly.”
Gideon Landman
Executive Chef
Origine
BBQ Tiger Prawns
An elegant dish cooked over flame with tiger prawns, pineapple, caper, jalapeno salsa, mustard mayo and the unique and succulent whisky infused Mānuka Honey.
The marinate was made with shallot, olive oil, garlic, tomato paste, chilli, lemon zest, parsley, smoked paprika, fennel seeds and honey.
The mayo was a combination of egg yolks, canola oil, dijon mustard, sherry vinegar, smoked paprika, chilli oil, dried dill, honey, salt and pepper.
The salsa was built from sliced pineapple, honey, shallot, baby capers, jalapeno, lemon juice (and zest), parsley, olive oil, salt and pepper.
Garnish with grilled lime and orange powder it’s a dish of delicious indulgence.
BBQ Tiger Prawns
An elegant dish cooked over flame with tiger prawns, pineapple, caper, jalapeno salsa, mustard mayo and the unique and succulent whisky infused Mānuka Honey.
The marinate was made with shallot, olive oil, garlic, tomato paste, chilli, lemon zest, parsley, smoked paprika, fennel seeds and honey.
The mayo was a combination of egg yolks, canola oil, dijon mustard, sherry vinegar, smoked paprika, chilli oil, dried dill, honey, salt and pepper.
The salsa was built from sliced pineapple, honey, shallot, baby capers, jalapeno, lemon juice (and zest), parsley, olive oil, salt and pepper.
Garnish with grilled lime and orange powder it’s a dish of delicious indulgence.
Rooibos Baked Salmon
Rooibos baked salmon, fennel chakalaka, smoked yogurt and whisky-infused Mānuka Honey.
Mix the honey, tea and lime juice together, brush the salmon with the honey, season with salt and pepper, sprinkle lime zest and bake at 150 degrees for 15 minutes.
The salmon cure was created with honey, salt, chopped dill, fennel seeds, black pepper, coriander seeds and rooibos loose leaf tea.
The fennel chakalaka combined olive oil, diced fennel, carrot, garlic, red peppers, curry powder, coriander seeds, cumin seeds, ground ginger, sherry vinegar, tomato paste, crushed tomatoes, chickpeas, black beans and whisky-infused Mānuka Honey.
Garnished with lemon and a side salad.
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