Brunch } let’s skip lunch!
The perfect time of day to entertain guests and ensure their tummies stay satisfied until dinner time. With the warmer weather and longer days, bring the outside in, or set the perfect table alfresco style.
We’ve found some recipes and décor inspiration to show you how to host a no-fuss spring brunch at home that will leave a lasting impression on guests.
Step 1 } Set the scene - flower power
Don’t look any further than your own garden for floral inspiration. This time of year the garden should be bursting with new life. A hand-picked loose bunch of flowers and greenery makes for the most beautiful table centre piece, or opt for smaller posies for a different look.
Step 2 } Welcome - Home-made peanut butter and banana smoothies
Start the morning with a welcome protein smoothie. An easy recipe with ingredients that you can prepare ahead of time and blend just before guests arrive.
– 1 large banana, sliced
– 1½ tbsp smooth peanut butter
– 1 tbsp honey
– 1 cup almond milk (or milk alternative)
– ½ cup plain double cream yoghurt
Blend the banana, peanut butter and honey with the milk and yoghurt until smooth and creamy. A delicious breakfast on the go!
Makes 2 small or 1 large.
Step 3 } Something to start
Thanks to our Executive Group Head Chef Arno Boshof for these great recipes
Grilled summer fruits fresh berries whipped ricotta thyme honey
Peaches fresh, fresh pitted cut in half x 80 g
Plums red, fresh pitted cut in half x 60g
Green grapes, cut and grilled on stem x 30g
Brown sugar x 8 g
Coconut oil x 2ml
Heat the flat top of flame grill. Brush each fruit with cooking oil and sprinkle with brown sugar. Grill with cut side down until golden brown in colour but still firm and not falling apart. Remove and plate.
Strawberries, fresh cleaned x 30g
Mulberries x 15g
Blueberries x 15g
Wash and clean strawberries. Top the strawberries and cut into half. Keep the balance of the berries whole .
Whipped Ricotta Cheese
Rictotta cheese x 45g
yoghurt plain x 10ml
Using a firm whisk whip the ricotta until light and fluffly. Place into dish and using a ice cream scoop with boiling water to plate up.
Honey x 30ml
Thyme x 1g
Using the fresh thyme leaves gently crush them to release the flavour. Then add to honey. Gently heat honey in a pot with thyme until boiling point. Remove and allow to cool slightly. Strain and remove thyme leave.
Whole almonds slivered x 8g
Fresh thyme leaves removed from the stalk x 1g
Mint washed only x 1g
Toast whole unblanched almonds. Do not burn. Sliver with sharp knife and place in air tight container. Using only the leaves of thyme and mint as garnish. Now put it all together.
Plate the fruit and top with a scoop of the whipped ricotta then drizzle with lashings of honeyed thyme, almonds and herb leaves.
Step 4 } The showstopper
Asparagus goats cheese souffle omelette with roasted tomato and mushrooms with health bread and whipped farm butter
Eggs - 3 separated
Salt - 1 g (tip of a teaspoon)
Cream - 10 ml
Coarse black pepper - 1 g
Cooking oil - 5 ml
Asparagus green fresh, slivered with a vegetable peeler - 20 g
Whisk the egg yolks until light and fluffy with salt and pepper and cream. Whisk the egg white in a separate bowl until soft peaks. Gently fold the egg white into the egg yolk. Slowly heat the oil in pan and arrange the asparagus on the one side in lines. Pour over the omelette mix and gently bake. Place in oven to finish but don't dry out.
Balsamic Vinegar - 20ml
Cooking oil - 5 ml
Coarse black pepper - 2g
Salt - 1 g
Basil fresh - 5g
Heat oil in pan with balsamic vinegar and allow to cook down but not burn. Add the tomatoes and sautee until the skins of the tomatoes blister but not over cooked. Mix through the basil leaves and serve.
Button mushrooms - 100g
Onion - 5 g
Garlic crushed - 1g
Butter - 5 g
Cooking oil - 3 ml
Salt - 1g
Coarse black pepper - 1g
Small mushrooms keep whole. Larger mushrooms cut in half. Sautee onions and garlic until soft. Add butter and mushrooms and Sautee until light brown in colour and well cooked. Season and serve.
Health bread and whipped butter:
Health bread sliced - 2 slices
Butter - 16g
Toast the slices of fresh health bread just before serving. Whip the butter with in mixer machine until light and fluffy. Dish into serving dish and serve.
Goat's cheese & Sour cream
Goat's cheese - 60g
Sour cream - 5 ml
Mixed the goats cheese and sour cream together
Putting it altogether}
Once the omelette has finished in the oven, remove and top with the mushroom, tomatoes and sprinkle with the goats cheese mixture. Ready to serve!
If you'd like to experience The Forum Company's signature food experience at The Kitchen L'antico Giardino then read on;
Anthonij Rupert Wyne invites you to an afternoon of celebration,
inspired by the blush tones of their Rosé wines at
The Kitchen L'antico Giardino
Join us for a bountiful, bubble inspired "Harvest Table" lunch with bottomless Cap Classique from the L'Ormarins range of wines to sip away the day.
Dress code: Spring inspired with a touch of pink.
On the menu:
Varine of light trout mousse roulade with raspberry and strawberry gel, avocado purée and mushroom caviar
Spring pea and mint mousse with raspberry and strawberry gel, avocado purée and mushroom caviar [v friendly]
Harvest Table meat selection:
Coarse duck terrine
Selection of sliced cold meats [including pork]
Sliced wood fired fillet of beef with roasted garlic & mushroom pâté
Slow cooked free-range whole birds basted in salsa verde
Rustic baby marrow, mint, roasted peppers & walnut tart
Scalloped rosemary butter potatoes [v friendly]
Breads & Spreads
Freshly baked garlic & butter focaccia, potbreads & seeded sticks
Aubergine spread, sweet potato hummus, rocket pesto &
Honey baked pear, blue cheese, baby spinach & green olive salad
Spring sunshine salad of roasted yellow carrots, butternut, naartjie, baby corn & wild rocket
Poppy seed dressing or sundried tomato dressing
White chocolate gin and tonic macaroons
Cranberry compote nougat
Raspberry roll cake with spiced ricotta filling
Thyme infused coconut slices
Strawberry popcorn crumble tart
Goat & brie cheese ball with crispy nut shell and bread chards
Pre-booking essential, limited space available!
Cost: R595 per person