Chef Chantel Dartnall makes magic at Restaurant Mosaic. LISA VAN DER KNAAP Chantel Dartnall, executive chef at Restaurant Mosaic at The Orient boutique hotel in Gauteng, has loved cooking since her early teens. Her extensive training and experience have culminated in what she refers to as “Botanical Cuisine”. “It’s the pairing of East and West,” she says, “where the aroma of exotic spices from the Orient intertwines with the principles of the Occident.” Chantel attended Pretoria’s Pro Arte Alphen Park school (with hospitality studies as one of her subjects), then studied at the Prue Leith’s famous academy, before being awarded…
Print Recipe Yoghurt brûlées with fresh fruit Serves: 6 Cooking Time: 15 minutes Ingredients 400ml plain low-fat yoghurt 75g light brown sugar fresh strawberries, quartered fresh pineapple, chopped Instructions 1 Divide the yoghurt among 6 pretty cups and sprinkle with brown sugar. 2 Using a blowtorch, caramelise the sugar to form a thin, golden crust.
Print Recipe Pistachio dacquoise with mascarpone and peaches Serves: 8– 10 Cooking Time: 2 hours 30 minutes Ingredients 100g pistachios, shelled + extra, for sprinkling 4 egg whites 210g (1 cup) castor sugar 15ml (1 tbsp) cornflour 250g mascarpone, softened 160ml fresh cream, whipped 45ml (3 tbsp) castor sugar 4 ripe peaches, stoned and sliced
Print Recipe Camembert rosemary bread wheel with honey walnuts Serves: 4 – 6 Cooking Time: 2 hours Ingredients 850g wholewheat bread flour 15ml (1 tbsp) sugar 15ml (1 tbsp) salt 55g unsalted butter 360ml milk, scalded 240ml warm water 7g active dried yeast olive oil, for brushing 30ml (2 tbsp) fresh rosemary, chopped 250g Camembert
Print Recipe Salmon with almond crust and caramelised lemons Serves: 4 – 6 Cooking Time: 20 mins Ingredients 250ml (1 cup) fresh breadcrumbs 2 fresh lemons 100g flaked almonds 30ml (2 tbsp) fresh parsley, chopped 1 large egg sea salt and freshly ground black pepper, to taste 500g salmon fillet, deboned olive oil Instructions 1
Beetroot and apple cake with rose water cream cheese might sound like a strange combination for a cake, but beetroot is actually a naturally sweet vegetable that makes…
Print Recipe Mushroom and ricotta bruschetta Serves: 4 Cooking Time: 15 mins Ingredients 8 slices ciabatta 8 large brown mushrooms 20ml (4 tsp) olive/avocado oil, plus extra to serve 1 garlic clove, cut in half salt and freshly ground black pepper, to taste 100g fresh ricotta 60ml (¼ cup) fresh flat-leaf parsley, finely chopped 60ml
Perfect for a traditional English Sunday lunch or a festive meal. Rolled sirloin with Yorkshire puddings and red wine gravy is a classic combination. You can’t go wrong with succulent meat and light Yorkshire puddings!
Beautiful colours aside, roast beetroot gratin is a wonderfully flavourful dish to serve as a side or vegetarian main. In case you’ve never come across this word before,…
If you’re searching for an afternoon tea recipe that hasn’t yet been over-exhausted, look no further! Parsnip, almond and lemon cake with lemon curd icing is totally unexpected and absolutely delicious. Full of fresh flavours and golden, buttery crumbs, it’s sure to become your new favourite cake.