Lifestyle, Recipes & Food

A Park Inn Feast

1 more sleep until the Park Inn by Radisson’s 2nd Birthday Party on the Sunroof Terrace. I am broadcasting live from the party between 5-8pm so if you aren’t able to join us physically, join us online.

Yesterday afternoon I had Brendon Hart and Liza Nieuwoudt in studio chatting about what we can expect on Thursday night. Good times ahead!

It’s all about the Hashtags!

Tonight is Rihanna (YAY!!!! I’ll be in 4th Street Wines suite and I’m so excited for the whole experience.)

Park Inn has very kindly invited us to stay the night so that we can truly experience the hotel and their hospitality. I’m so excited.

I love hotel stays and the first thing I always do is run and dive onto the bed, starfish style.

Like this:

I almost don’t want Thursday night to come so soon, because then it will all be over and that makes me sad. I have loved spending time with the guys at Park Inn – they are one big family, full of laughter, jokes, banter and love and respect for one another. It shows – and you can’t fake that kind of passion for their jobs either.

Last night I was invited to taste the menu prepared by the brilliant Chef Morne Botha. He spent 12 hours preparing the meal for 5. What a champion. Utterly spoilt.

At our table was the General Manager, Jim Schleich, Director of Sales and Marketing, Brendon Hart, Sales and Marketing Coordinator, Liza Nieuwoudt and Financial Controller, Emile Langenhoven.

The meal was absolutely superb.

To start we had sweet potato and cumin cappuccino with sweet potato crisps and freshly baked spice twist bread.

 A Grecian Crostini with Feta, olives, red onion, cucumber, tomato and mint

Tempura and white wine prawns on chargrilled asparagus with the most divine Veloute.

The Rack of Lamb done to perfection encrusted in buttery herbs and placed on roasted red belle peppers, chickpea salad and lamb Jus.

This was fascinatingly delicious. I would never think to combine these combinations but it worked beautifully.

Chocolate, blue cheese and garlic spring roll dipped into a Rooibos and Chilli sauce.

The meal was finished off perfectly with this citrus tart served with Muscadel jelly and minted strawberry salad.

Jim, Wayne, Brendon, Bailey, Emile and Morne

What an awesome night! Thank you again!

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