Simon Davey - Group Executive Chef, Lonrho Hotels

Simon Davey - award winning progressive culinary Group Executive Chef – has extensive multinational and cultural experience within 5 star hotels and Michelin referenced establishments. Currently a member of several internationally recognized culinary Associations, Simon is well known for improving service whilst preserving the highest levels of quality.

Simon, originally from Britain and bilingual in French, showcases a signatory style that is French classical/modern with Asian fusion and has a natural ability to create an enthusiastic and productive working environment. His approach to hotel guests is one that delights rather than impresses. He thrives under pressure and is extremely motivated, always eager to adapt to cultures and cuisines, tending to create his own individual signatory style, with his favorite being Asian fusion which mixes well with most countries. “Asian cuisine is healthy, fresh and cooked a la minute ” he says.

Simon holds numerous accolades with his international experience in Britain, France and Bahrain including being a UK Finalist for two years running in the prestigious Prix Tattinger, winner of Master Chef Grand Prix, Stoke on Trent, Winner of the International Salon Culinaire Master Chef Grand prix London and gold medallist of the Northern Chef Of The Year in Manchester. He has enjoyed more than 150 printed articles in local, national and international publications

Taste of Joburg 2011: Africa A La Carte

The Taste of Joburg 2011 was an overall success for Lonrho Hotels. Good food, great turn out and best of all recorgnition for our chefs.
The choice of our theme “Africa A La Carte” comes about through our principle hotels in Mozambique, the DRC and Zimbabwe.
We took the local cultures and typical dishes and presented in a modern way with an added twist.

Starter
Mediterranean vegetable tatin and aubergine caviar with Mozambican prawn.
Our starter was from Mozambique with the large prawns and a Mediterranean influences.

Main
Trilogy of chicken and bean cassolette. Chicken liver confit jamboneau and beef and chicken sausage in a french-style bean stew with Maha raki (potato) cream.
The main course was brought to you from the DRC, with chicken, local flavours and spices. The country was colonised by Belgium, a country with a strong and rich culinary history.

Dessert
Molecular baobab, date and lemon parfait, with Saothome chocolate and macadamia nut and praline tuile.
The dessert came from Zimbabwe where we have used the Baobab tree,and although not a national emblem, it is the tree of life. It was a monumental challenge to extract the flavour and turn it into something different.

All three elements were unusual and that is what the Taste of Joburg is all about, bringing something different to the table.

Ready, Steady, Cook!

Our three head chefs Lawrence Cathrine from Hotel Cardoso (Maputo, Mozambique), Phillip Turnbull from Grand Karavia (Lumbumbashi, DRC) and Gregory Gautier from Leopard Rock (Mutare, Zimbabwe) took part in the "Ready, Steady, Cook" live cook off. All three chefs did exceptionally well in their challenge

The turn out at La Bonne Table was outstanding and we look forward to next year's edition.

Chicken and Sage Sausage with a Caramelised Apple and Raisin Salad Garnished with Foie Gras and Walnuts

Recipe For 4 People

Chicken Sausage

Chicken Breast 200 grams

Pigs Caul (Crepin) 100 grams

Sage 1 Sprig of Fresh Sage

Fresh Cream 200 grams

Salt + Pepper  Pinch to Taste

Accompaniment

Mesclun (Variety of young lettuce leaves) 120 grams

Golden Delicious Apple 1 Piece

Butter 10 grams

Walnuts (De-shelled) 20 grams

White Dried Raisins 20 grams

Foie Gras 50 grams (If you have it)

Hazelnut Oil 20 ml

Dessert Wine 30 ml

Method

1. Place diced chicken breast into electric mixer and hache until like a mousse texture.

2. At this point add the cream + salt + pepper and re-mix until the mix is a creamy emulsified sausage meat texture. Place in fridge.

3. Place the pig's caul flat on your work surface and cut into 4 equal sized squares, take out the chicken mousse from the fridge and divide equaly between the pigs caul and roll into a sausage form. Close the ends firmly by folding underneath. Cut any excess not needed and discard.

4. Melt the butter in a pan and when it starts to bubble place your chicken sausages in the pan and fry until golden brown and place onto your plate.

5. Next to your sausage place the mesclun equally divided.

6. Keeping your original frying pan bring the heat up and fry off your diced apple without burning the juice/butter in the pan and then add your white raisins, walnuts and foie gras (If you have it).

7. At this stage deglaze your pan with the dessert wine to create your vinaigrette/sauce. Add your hazelnut oil and remove from the heat.

8. Drizzle your vinaigrette/sauce over the mesclun and serve.

BON APPETIT!!!

Stuffed Turkey with Dried Fruits, Nuts and Prosciutto

Recipe For 4 People

Ingredients

1 x Turkey escalope approx. 300g

250g Minced Turkey leg

50g dried cranberries

50g dried apricots

25g shelled pistachios

Juice and zest of 1 x lemon

Juice and zest of 1 x orange

75g white breadcrumbs

5ml extra virgin olive oil

Few sprigs of rosemary

Salt and pepper to taste

Preparation

1. In a food processor add the turkey mince and breadcrumbs, rosemary then blitz until all ingredients are combined

2. Add the citrus juices and zests, dried fruits and pistachios

3. Once mixed add the olive oil then check for seasoning

4. Remove from the processor

5. Lace the turkey escalope on cling wrap paper and aluminum foil

6. Put the stuffing mix on top and roll, secure with the foil

7. Cook on steam or in a Bain Marie (water bath) For 35-40 mins at 180c

8. Once cooked leave to rest for five minutes prior to carving

Serve with your favorite gravy or sauce and seasonal vegetables and starch

BON APPETIT!!!