Page 40 - CemAir SkyNews Launch Edition 08 2014
P. 40
WCASE Peter Tempelhoff

designs the official dessert for
World Design Capital 2014

To honour Cape Town being shining a global spotlight on says that visually the dessert the team gathered over a peri-
named as World Design Cap- the creativity of our city, coun- slightly resembles the moun- od of 6 weeks.
ital 2014, Executive Chef, Pe- try and continent’. tain, ‘but only abstractly, as we Peter’s approach to food
ter Tempelhoff and the team of “It’s a dessert that epit- would rather leave a bit to the is simple, “If it is not the best
The Greenhouse at The Cel- omises Cape Town or more imagination. The real symbio- it can be, it doesn’t belong on
lars-Hohenort have created an precisely, Table Mountain, as sis between the dessert and the menu!” It is an approach,
innovative dessert called Table nothing says Cape Town more the actual mountain is in the which he stakes his reputation
Mont Blanc. than the mountain,” says Peter ingredients’. on every day, and one that has
World Design Capital 2014 of the dish. Every integral component garnered him with many (en-
means that ‘Cape Town will be Served on pieces of rock of the dessert is flavoured with viable) awards and accolades
a focal point for the internation- found on the slopes of the an ingredient found on the over the years.
al design community in 2014, mountain in Constantia, Peter slopes of the mountain which

Guests of The Greenhouse have the opportunity
to taste the Table Mont Blanc.
For reservations please contact
The Greenhouse, The Cellars-Hohenort
+27 (0) 21 794 2137

Peter explains the Table Mont Blanc…

Chestnuts: The chestnut purée (Mont Blanc) was made from the chestnut trees on Rhodes Drive. Stone
Pine Trees (PinusPinea): The chocolate cremeaux (mousse) is flavoured with the pine needles gathered
from the slopes of Devil’s Peak. Fynbos: Table mountain 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. Vin de Constance: The grapes for South Africa’s most famous wine, Vin de Con-
stance, are grown on the slopes of Table Mountain: the golden jelly on the dish is made from this wine.
Acorns: Oak trees in the Tokai forest were used in the soil under the dessert. Mountain Water: Water
from Newlands Spring was combined with cocoa and lecithin to create the chocolate clouds flowing off
the praecipes. Rocks: The plate that the dessert is laying on was a piece of rock found on the slopes in

39 Aug/Sept 2014 CEMAIR
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