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4 x 40 grams escallops of foie gras scored on top and seasoned lightly with fine salt
Num Num Puree
100 grams big num-num deseeded and chopped
3 ripe plums
20 grams granulated sugar
1/2 cup Special K
1/2 cup feuilletine
1/2 cup pumpkin seeds, flaked almonds, pine puts lightly toasted
30 grams Butter
1 teaspoon honey
Blackened Onions
4 small pickling onions peeled down to equal size
Onion Marmalade
2 large white onions
20 grams Butter
5 grams cooking oil
10 grams treacle sugar
5 grams balsamic vinegar
5 grams sherry vinegar
Parsnip Puree
20 grams Butter
1/2 Onion sliced
200 grams parsnips peeled and chopped
100 millilitres Cream
Bergamot Powder
1 tablespoon bergamot oil
4 tablespoons maltodextrin
Parsnip Crisps
1 parsnips peeled
8 small pea shoots
4 tablespoons duck jus reduced and ready to serve
  • Medium


  • Num Num Puree

  • Granola

  • Blackened Onions

  • Onion Marmalade

  • Parsnip Puree

  • Bergamot Powder

  • Parsnip Crisps

  • Finishing



Foie gras is the star of French charcuterie, an incredibly soft and buttery pâté made with duck liver.

  1. Place all the ingredients in a heavy based sauce pan
  2. Add 100 millilitres of water and let the pot slowly come to the boil.
  3. Leave it to simmer for about thirty minutes, or until the fruits are soft and have a jam-like consistency (keep adding water if it becomes dry and stir regularly making sure that it does not burn).
  4. Once cooked, leave to cool slightly and then blitz and pass through a fine strainer.
  5. Taste to make sure that there is enough acidity and sweetness; you can always add more sugar or the juice of a lemon to make adjustments.
  6. Place in a squeeze bottle and leave in the fridge until later.


  1. Mix all the ingredients for the granola and place in a roasting tray.
  2. Toast the granola in an oven which has been set at 160˚C for about fifteen minutes, stirring the ingredients regularly, making sure that the honey and the sugar covers them all equally.
  3. Once slightly browned and crispy, remove the granola from the oven and leave to cool. Place the cooled granola into an airtight container and leave aside in a cool dry place for later.

Blackened Onions

  1. Put the pickling onions in a vacuum pack bag with a pinch of salt and remove all the air and make sure they have been sealed properly.
  2. Place the bag in a water bath which has been set at 85˚C and cook for 45 minutes or until soft.
  3. Remove from the bath and place in an ice bath to cool.
  4. Once cooled, remove them from the bag and then cut them in half.
  5. Place them directly onto a very hot flat top with a little bit of oil, face down; alternatively you could do the same on a very hot frying pan. Cook them until they are evenly coloured and then leave aside.

Onion Marmalade

  1. In a heavy based sauce pan on a medium heat, place the sliced onions for the marmalade, a pinch of salt, the butter and the cooking oil and cook while stirring continuously.
  2. Let the onions slightly caramelize and then add the treacle sugar.
  3. Leave the sugar to caramelize as well and then deglaze the pot with the vinegars. Cook until the onions are soft.
  4. If the pot starts to burn before the onions are cooked, add a small amount of water and carry on cooking. (Again, if the acidity or the sweetness levels are not correct, add either sugar or lemon juice accordingly).

Parsnip Puree

  1. Cook the onions in a heavy based sauce pan with the butter and a pinch of salt until the onions are soft.
  2. Add the parsnips, a little bit of water and cook until the parsnips are soft.
  3. Add the cream, reduce by half and then blitz and pass through a fine strainer. Leave aside for later.

Bergamot Powder

  1. Mix the ingredients together for the bergamot powder and place in an airtight container.

Parsnip Crisps

  1. Using a peeler, peel thin strips from the parsnip and fry them in oil which has been set at 140˚C, no higher or they will burn.
  2. Cook them until they are a light golden colour and then dust them with five spice and a pinch of fine salt.


  1. Sear the foie gras, on the scored side first, cook for a minute and then flip them, finishing them off.
  2. Warm the onion marmalade on the stove, and the blackened onions in the oven.
  3. While the ingredients finish cooking, place three dots of the num-num puree on the plate, in the centre of the plate, put a dollop of the parsnip puree and then the onion marmalade next to it.
  4. Sprinkle the granola next to the marmalade, place the blackened onions on two of the num-num puree dots and then place the parsnip crisps and two pea shoots per plate over the onions.
  5. Pile the powder in one corner of the plate, dry the foie quickly on a towel and then place it on the onion marmalade.
  6. Finish by sprinkling a small amount of Maldon salt on each piece of foie gras and then drizzle a small amount of the jus next to the parsnip puree.
  7. Serve while hot.


Peter Tempelhoff

There’s a rumour that gets traded behind passes, in back-alleys of restaurants, and at early morning fish-markets that Chef Peter Tempelhoff emerged into this world with his tiny fingers gripping a wooden spoon. He was, it seems, born to cook. Rumours aside, after Peter Tempelhoff had grown and finished his schooling, he started a degree economics. Before it was too late he realized a life as a desk-jockey would be a nightmare, and disappeared into a forest to cut down some trees for a while. Emerging from the forest he still wasn’t sure what he should do with his life. So, he took an aptitude test. The result was unsurprising: CHEF. The gods were shouting, “cook Peter, you need to cook.” Heeding the call, Peter enrolled at Cape Town’s Institute of Culinary Arts in 1996. He finished top of his class and was awarded a bursary to study at the prestigious Culinary Institute of America. The gods – and the aptitude test – were right. Moving to London, Peter worked at a series of increasingly prestigous restaurants. First at Quo Vadis with Marco Pierre White for a year; then two years at his first Michelin starred restaurant, Hambleton Hall, with mentor and friend Aaron Patterson; and at Giorgio Locatelli’s one Michelin starred restaurant, Zafferano. Peter was earning his souffles, cutting his tomatoes and climbing the kitchen ladder. In 2005 he neared the top rungs when he accepted the the position of Executive Chef at Automat in Mayfair. It quickly became the place to eat and be seen at in London. Serving simple, fresh and fine foods, Peter and the restaurant were honoured with the ‘Top Table in London in 2005’ and nominated for ‘Restaurant of the Year 2005’ by Harpers and Queens Restaurant Awards. Peter returned to live under the African sun, and dived headfirst into the faux-french village of Franschhoek, accepting the position of Executive Chef at the award winning Grande Provence Heritage Wine Estate. Under the gaze of the Dassenberg Mountains, and the Huguenot Monument he was named the ‘Sunday Times Chef of the Year 2007’ and the ‘Franschhoek Life Chef 2007’, while the restuarnt featured in Eat Out’s Top 10 Restaurants in South Africa. In January 2008, loooking for bigger challenges and even more work, Peter accepted the position to oversee the five Relais Châteaux restaurants within ‘The Collection by Liz McGrath’. Predicatably – and what happens when you listen to the gods and aptitude tests – things have gone well. The Greenhouse has been awarded 3 Stars in The Rossouw’s Restaurants Guide and an Eat Out Top 10 award. The Sand at The Plettenberg was named Best Hotel Restaurant on the Garden Route for 2009 and 2010 by CXPress Newspaper. And most impressevily, flagship restaurant The Greenhouse, was voted as South Africa’s number one restaurant in the 2011 Eat Out Top 10 Awards as well as Restaurant of the Year. Incredibly, between all of the five resturants in The Collection, Peter now holds 9 Rossouw Stars at one time, more than anyone else in the guide’s history. Also in 2011, Relais & Châteaux, an association of individually owned and operated luxury hotels and restaurants, known for their strict admission standards, furnished Peter with the title of ‘Relais & Châteaux Grand Chef’ at their annual congress in Portugal. In 2012 and 2013 Peter was invited to cook at the Relais & Châteaux Grands Chefs dinner in New York and London. So far in his career Peter has worked alongside of the greatest and most imaginative chefs of this generation, including Chefs Joel Robuchon, Anne Sophie-Pic and Kyomi Mikuni. Currently, Peter holds the position of Executive Chef in the ‘The Collection by Liz McGrath’. He continues to explore, understand and re-imagine what South African food can be by investigating local flavour through ingredients specific to his locale. In his words, all he has to do now is “keep innovating, keep coming up with new things, new dishes, new flavours, and always keep stretching the boundary."   *portrait by Sean Calitz

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