Story of a Plate: Citrus Cured Seabass at The Pool Room

On the menu: Citrus cured seabass with duck liver parfait, fine herbs, pickled cucumber, red pepper essence

We recently enjoyed the suprising combination of duck liver parfait with cured fish in this very pretty dish. How did you conceive of putting those two together?  

Chef Gordon Manuel: This dish is from our Discovery menu, and while The Pool Room and Oak Valley have always been well-known for their pork and beef, those can get a little bit heavy, so part of my thinking since we took over the operation of the restaurant was to add a bit more finesse, but finesse without being overly finicky – no tweezers and that type of thing. It’s also about balance; adding something to the menu that’s not so meat-heavy, and that works really well. Continue reading “Story of a Plate: Citrus Cured Seabass at The Pool Room”

Pinch of Salt: Carry on up the Zambezi

By Pete Goffe-Wood.

I sit on the stoep of my room, miles from civilization, surrounded by dense green bush, the Zambezi River rumbling below me. My only companions are a thousand and one insects and an ice cold beer. Even the generators have gone to bed, so the whirring ceiling fan has spluttered its last breath and total darkness has descended. The humidity clings like a wet blanket and somewhere in the distance I hear the grunt of a hippo. Continue reading “Pinch of Salt: Carry on up the Zambezi”