Sweetcorn and basil veloute
Duck neck sausage warm potato salad


Last week our friends, at The Liam Tomlin Food Studio on the Leopards Leap Estate in Franschoek, had their official launch party. It really was quite an affair as food writers, personalities and friends gathered to experience the food and the space.

Liam and his team designed a menu that sounded and looked delicious. Think succulent Sichuan rotisserie chicken, done on the state-of-the-art rotisserie on the premises, warm, gooey raclette (a Swiss cheese) with prosciutto and baby potatoes, a sweet corn and basil veloute, salmon with togarashi (a Japanese capsicum), steamed sea bass with vermicelli noodles, duck neck sausages with warm potato salad and crisp pork belly served with spring onion pancakes – the reason it isn’t surprising that everyone left full and happy.

No dinner would be complete without something sweet to end. Liam served lemon posset, a Baileys parfait cocoa crunch and espresso and Valhrona chocolate truffles.

Take a look at the short video made on the night.