GREETINGS FROM LIAM

EDITION 1: APRIL 2012

After opening our doors to our culinary studio at the beautiful Leopards Leap Vineyards estate in Franschhoek end of last year, we have been overwhelmed by the positive response and reviews. Our official launch, held in February, was a great success and thank you to everybody who attended. We are planning exciting and innovative hands-on classes and cooking demonstrations for the rest of the year, and we cannot wait to welcome you. These include demonstrations on Japanese and Spanish cuisine, and special events for Mothers and Fathers Day. Also remember to visit our culinary store for the latest in kitchen tools and cookbooks, as well as fresh produce.

- Liam

WATCH AND EAT AT OUR CHEFS TABLE

The Liam Tomlin Food Chefs Table merges an interactive food demonstration with a relaxed dining experience. This innovative concept gives guests the opportunity to watch Liam and his team demonstrate a three-course meal while they sit back and relax with paired Leopards Leap wines. The meal is then served as the food is demonstrated. Chefs Tables are themed, and can be anything from vegetarian cuisine to French food or tapas. Visit the Liam Tomlin Food website (www.liamtomlinfood.com) to view and book for upcoming Chefs Tables. The venue for the Chefs Tables makes the experience even more interactive. State of the art video screens ensure that guests do not miss any of the techniques being demonstrated. The beautiful culinary-themed decor and breath-taking views of the vineyards further add to an unforgettable experience. The Liam Tomlin Food Chefs Tables are perfect for relaxed lunches, enjoying a meal with fellow food enthusiasts, or to celebrate a special occasion.

RECIPE
Warm Chocolate Fondant
Serves 8 Served with Leopards Leap Lookout Semi-Sweet Chenin Blanc
20 200 200 200 4 4 55 35 g g g g g g Melted unsalted butter for lining moulds Caster sugar for lining moulds Softened unsalted butter Dark chocolate, finely chopped Icing sugar, sifted, plus extra for dusting Medium sized free-range eggs Medium sized free-range egg yolks Plain flour Good quality cocoa powder

BEST BUYS
Liam picks his favourite items from our culinary store to make sure you are a master in the kitchen.
Cooking with Chocolate
R550.00

Preheat the oven to 190. Prepare 8 dariole moulds or ramekins by brushing them well with softened butter, using upwards strokes around the sides. Chill until firm, and then brush again with another layer of butter. Coat the ramekins with sugar, shaking out the excess. Place the ramekins on a baking tray and set aside. Put the chocolate into a stainless steel bowl and set over a pot of simmering water. Stir the chocolate until melted and smooth. Keep warm. Using an electric mixer, cream the butter and icing sugar together until pale and doubled in volume. Mix the whole eggs and egg yolks together and add them a little at a time to the creamed butter and sugar, beaten well between each addition. Reduce the speed of the mixer and add the melted chocolate. Remove the bowl from the mixer and sift the flour and cocoa powder, fold them into the chocolate mixture, taking care not to over work the mixture. Spoon the mixture evenly between the prepared moulds; they should be just over half full. Place in the oven and bake for 8-10 minutes. After 8 minutes, remove one of the fondants and check that it is cooked around the edges and the centre still looks soft. Insert a skewer to test the centre, the skewer should come away warm but the centre should remain liquid. If you think it needs more time return the fondants to the oven for another 2 minutes. Remove the fondants from the oven and let sit for 1 minute, then carefully turn each one out onto a serving plate. Dust with icing sugar and serve.

Chefs Warehouse Chopping Block

R900.00

Eva Solo Grating Bowl

R410.00

Valrhona Chocolate Squares / Bars

R40.00

Rubbermaid Spatula
Short: R220 Long: R235

LIAM TOMLIN FOOD IN THE MEDIA

We are pleased to have been featured in several online and print publications and on radio since opening. Be sure to buy the April issue of Woolworths Taste magazine for a beautiful feature article on the culinary studio.

CHOCOLATE INSPIRATION

Vanessa Quellec make chocoholics dreams come true

Her creations will put any pastry chef (and Juliette Binoches character in the film Chocolat) to shame. Currently the brand ambassador for Valrhona chocolate in South Africa, Vanesa Quellec is working with us to share her enviable knowledge of chocolate with guests. From ganache to ice-cream making, her creativity with chocolate knows no bounds. Educated at the prestigious Culinary Institute of America in New York, she has worked as a pastry chef at famed restaurants like Gramercy Tavern, Le Circque and Gordon Ramsey at The London in New York, and The Vineyard (UK). In South Africa she was pastry chef director at The Roundhouse and Cafe Milano in Cape Town before starting her relationship with Valrhona via Wild Peacock Food Emporium. Liam Tomlin Foods culinary store is one of the few places in South Africa where you can purchase Valrhona chocolate. The French brand is known for producing premium chocolate for use by professional chefs. They use more than fifteen different types of cocoa from twelve countries to create their products. Vanessa will be presenting several classes this year, including a series on baking in June, and classes on plated desserts and chocolate souffls. Visit our website to view more details and to book.

UPCOMING CLASSES
Curry 4 April 2012
Join Liam as he explores the vast range of herbs and spices used in Asian curries. He will share techniques and tips and show you how to make your own fresh curry paste.

Dont miss these exciting hands-on classes and Chefs Tables. All classes can be booked at www.liamtomlinfood.com Decoding the mystery of the perfect Valrhona chocolate souffl with Vanessa Quellec 11 April 2012
This course will cover the art of making a souffl. The chocolate souffl will be comprised of 4 different recipes, including an ice-cream, and also cover plating and design.

Chefs Table: France 13 April 2012

Be inspired by the culinary capital of the world and learn to make classic French dishes. Come and tweak your Cordon Bleu skills with the assistance of our chefs.

Around the World: France 14 April 2012

In this hands-on class, Liam will show you how to easily make classic French dishes. Come tweak your Cordon Bleu skills with the assistance of our chefs in our state of the art demonstration kitchen with 24 work stations.

Time: 18:30 - 22:00 Price: R650 Knife Skills 17 April 2012

Knife skills is an aspect of cooking that is often neglected and Liam will show you the basics using a variety of knives, including the chefs knife, paring knife, filleting knife, mandoline slicer, slicing machine and even a food processor. This class will show you how easy it is to bone poultry or fillet fish. You will learn which is the best knife to use for what purpose and how to protect your knife and yourself when cutting.

Time: 11:00-13:00 Price: R250

Time: 09:30-13:00 Price: R300 Chefs Table: Simply Japanese 20 April 2012
Liam has travelled and worked extensively in Asia, and in this demonstration lunch he will demonstrate some Japanese dishes that are easy to recreate at home. Relax and enjoy the dishes being demonstrated paired with Leopards Leap wines.

Time: 09:30-13:30 Price: R650

Poultry 24 April 2012

During this class Liam will show you just how versatile poultry is. He will demonstrate how to utilise every piece of the bird; from the different stages in the making of duck confit to making the perfect savoury mousse, as well as tunnel boning and stuffing of legs.

UPCOMING EVENTS
Cook Franschhoek: 15 - 17 June 2012 Bastille Festival: 12 - 15 July 2012

Time: 11:00-13:00 Price: R250

Time: 18:30-22:00 Price: R400

Time: 18:30-22:00 Price: R650