Dutoit
Celebrate Apple Pie Day (13 May) with an apple tasting and lunch, whilst unveiling a new showstopper variety: the red-fleshed Kissabel apple.
A day of sensorial installations, crisp bites and bold flavours – guests tasted their way through 11 unique apple varieties, from zingy Granny Smiths to softly blushed Pink Ladies. And an apple pie-inspired feast by Chef Mmabatho Molefe. On the menu? A 2m-long apple pie mille-feuille, puff pastry apple roses, candied apple slices, apple and fennel salad misted with apple pie spray and pork and apple sausage rolls with apple ketchup.
Concept, menu and experience design: Studio H
Chef: Mmabatho Molefe
Styling: Klara van Wyngaarden
Venue: Lemkus Exchange
Photos: Daniela Zondagh
Dutoit
Celebrate Apple Pie Day (13 May) with an apple tasting and lunch, whilst unveiling a new showstopper variety: the red-fleshed Kissabel apple.
A day of sensorial installations, crisp bites and bold flavours – guests tasted their way through 11 unique apple varieties, from zingy Granny Smiths to softly blushed Pink Ladies. And an apple pie-inspired feast by Chef Mmabatho Molefe. On the menu? A 2m-long apple pie mille-feuille, puff pastry apple roses, candied apple slices, apple and fennel salad misted with apple pie spray and pork and apple sausage rolls with apple ketchup.
Dutoit
Celebrate Apple Pie Day (13 May) with an apple tasting and lunch, whilst unveiling a new showstopper variety: the red-fleshed Kissabel apple.
A day of sensorial installations, crisp bites and bold flavours – guests tasted their way through 11 unique apple varieties, from zingy Granny Smiths to softly blushed Pink Ladies. And an apple pie-inspired feast by Chef Mmabatho Molefe. On the menu? A 2m-long apple pie mille-feuille, puff pastry apple roses, candied apple slices, apple and fennel salad misted with apple pie spray and pork and apple sausage rolls with apple ketchup.
