I have taken quite a while to post these pictures onto the blog. But here they are none the less. Celebration was a pop up summer dinner hosted in Collaboration with Melani from Adventures Forever.
Melani and I dreamt about creating an evening that was just about good and healthy food with a cause. We wanted to make some amazing dishes, set beautiful tables, host many people and serve a cause dear to our hearts! We had the most amazing evening.
We decided to welcome guests with Elderflower Cordial that Melani made from her neighbor’s Elderflower bush. She made a reduced syrup with honey and elderflower. It was lovely. Together we had dip table. This dip table was no ordinary one as it took the most of our time to prepare! We made bread stuffed with garlic, beetroot and rosemary. This both Melani and myself’s time making these loaves. They kept rising every hour to a point where the dough was making a muffin top over the bread pans. The guests could break off pieces and enjoy it with the two dips offered. Plain hummus and baba ghanoush.
Melani’s home-made baba ghanoush was served with grilled baby aubergines, home made boere-wors meatballs, my family’s farm olives and feta. My garden hummus was served with toasted pine nuts, black sesame seeds, olive oil and pomegranates. I have never made so much hummus at a time. we served raw baby veggies on satay sticks that could be dipped.
All the tables were pieces gathered from in around the house. We hosted 30 guests. My mother made herb greenery arrangements to decorate the tables. Once we had all the quests at the table, we gave each one of them a Coconut water Ice Lolly to suck while they listened to the story of Her Voice.
The coconut water lollies were made in layers of a lemongrass syrup, coconut water and passionfruit. We added some lemongrass, mint and a nasturtium flower all from the garden.
For the meal we served vegetables, salad and chicken. Vegetable dishes included baby butternut squash roasted whole and served with a seed granola, 3 colour beetroot with and rainbow carrots baked with tahini. The green. My father came to rescue in cooking the whole birds, which were roasted whole in the oven with a bouquet Garni and served with pomegranate molasses and pomegranate rubies on a bed of squash leaves.
We don’t have any pictures of the dessert we made, which was a rose geranium infused pear with Coconut Cream and Pollen. The roses and geranium were taken from the garden to make the infused syrup.
It was an amazing evening. With many lessons. We look forward to the next one.
Photography: Lucille Scheepers at Lucille Photography