Nose to Tail.

Hold your tongue! Liam took participants through a class on offal on Saturday as part of his 20-part Basic Techniques & Methods of Cookery course. On the menu was Spicy Duck Sausage with Celeriac, Mustard & Horseradish, Roasted Calves Sweetbreads with Lyonnaise Tart & Sauce Soubise, Stuffed Pig’s Trotters, Poached Veal Tongue with Parsley Puree & Truffle Dressing and Duck Liver Parfait.

On the wine front, we had some superb wines from Elgin-based Iona Vineyards. Guests enjoyed the Iona Syrah, the Cabernet Sauvignon/Merlot blend and the Chardonnay. Owner Andrew Gunn acquired the property in 1997 and it’s a rare gem, surrounded by the Kogelberg Biosphere Reserve and just a few kilometres from the ocean. They won critics over since they launched their Sauvignon Blanc in 2001, but the entire range is worthy of applause. If you have a chance, head out to the farm. It’s a beautiful drive and well worth a visit. www.iona.co.za

If you feel like you’re missing out, Liam’s next Basic Techniques & Methods of Cookery course commences on 10th November. Click here for more info.