{"id":58979,"date":"2014-07-01T00:13:10","date_gmt":"2014-06-30T22:13:10","guid":{"rendered":"http:\/\/www.whalecottage.com\/blog\/?p=58979"},"modified":"2014-07-01T00:13:10","modified_gmt":"2014-06-30T22:13:10","slug":"eat-out-top-10-chef-peter-tempelhoff-creates-table-mountain-dish-for-world-design-capital-2014","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/eat-out-top-10-chef-peter-tempelhoff-creates-table-mountain-dish-for-world-design-capital-2014\/","title":{"rendered":"Eat Out Top 10 Chef Peter Tempelhoff creates Table Mountain dish for World Design Capital 2014!"},"content":{"rendered":"

\"WDC<\/a>Chef Peter Tempelhoff, of Eat Out<\/strong> Top 10 Restaurant The Greenhouse at the Cellars-Hohenhort, has created a special dessert he calls ‘Table Mont Blanc’,<\/em>\u00a0in honour of Cape Town hosting World Design Capital 2014.<\/p>\n

I received information about the dish from Cape Town Design NPC, the company managing Cape Town’s role as World Design Capital 2014, in its latest newsletter, which shared the news and the ingredients of the dish, but did not add a visual. \u00a0I\u00a0was impressed with the speed of response from both Eclipse PR, handling the PR locally for World Design Capital 2014, and from The Greenhouse, despite the restaurant being closed for its winter break. \u00a0Very impressive was Chef Peter calling, to establish exactly what I required, not having seen the newsletter with the information about his dish.<\/p>\n

The ‘Table Mont Blanc<\/em>‘ dessert represents Table Mountain, according to Chef Peter,\u00a0‘but only abstractly…\u00a0as we would rather leave a bit to the imagination. \u00a0The real symbiosis between the dessert and the actual mountain is in the ingredients. \u00a0Each integral part of the dessert is flavoured with an ingredient found on the slopes of the mountain’<\/em>.\u00a0 <\/b>\u00a0The elements of the dessert are the following:<\/p>\n

‘Chestnuts<\/em><\/b>: The chestnut puree (Mont Blanc) was made from the chestnut trees on Rhodes Drive.<\/em><\/p>\n

Stone Pine Trees (Pinus Pinea)<\/b>:\u00a0 The chocolate cremeaux (mousse) is flavoured with the pine needles gathered from the slopes of Devil\u2019s Peak<\/em><\/p>\n

Fynbos<\/b>: Table mountain <\/em>(sic) fynbos was combined with caramel chocolate to form the nitro mousse which is the top of the dessert. Fynbos was also used with yoghurt for the ice cream in the dish.<\/em><\/p>\n

Vin de Constance<\/b>: The grapes for South Africa\u2019s most famous wine, Vin de Constance, are grown on the slopes of table mountain<\/em> (sic)– the golden jelly on the dish is made from this wine.<\/em><\/p>\n

Acorns<\/b>: oak trees in the Tokai forest were used in the soil under the dessert<\/em><\/p>\n

Mountain Water<\/b>: Water from Newlands spring was combined with cocoa and lecithin to create the chocolate clouds flowing off the praecipes’ <\/em>(sic)
\n<\/em><\/p>\n

Table Mont Blanc will be served at The Greenhouse when the restaurant re-opens from its winter break on 1 August.<\/p>\n

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com<\/strong><\/span><\/a> \u00a0Twitter: @WhaleCottage<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Peter Tempelhoff, of Eat Out Top 10 Restaurant The Greenhouse at the Cellars-Hohenhort, has created a special dessert he calls ‘Table Mont Blanc’,\u00a0in honour of Cape Town hosting World Design Capital 2014. I received information about the dish from Cape Town Design NPC, the company managing Cape Town’s role as World Design Capital 2014, […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3,124,672,6924,20,21,16166],"tags":[32366,21281,1449,32378,20540,138,24208,1166,2551,252,26226,26225,4,2690,1392,9,7120],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t