Peter Tempelhoff:

Trained in South African and experienced in the unforgiving kitchens under the streets of SOHO, Peter Tempelhoff has come back home to ply his skills in the kitchens of the Cape.
While in England he worked in many great restaurants;  Quo Vadis,  Zafferano and Hambleton Hall, to name but a few.  In 2005, a watershed year for him, he managed to scoop the London Top Table Award (ES Magazine) and was also nominated in London’s foodie Oscars (Harpers & Queens and Moet Restaurant Awards) for Restaurant of the Year, while running the kitchens at the upmarket brasserie, Automat.
Since his return to the Cape he has won the prestigious title of Sunday Times Chef of the Year 2007, Franschhoek Life Chef of 2007 and has guided The Restaurant at Grande Provence into the Eat Out Top 10 list.
In January 2008 Peter took on a new challenge as Executive Chef for The Collection by Liz McGrath, which comprises a trio of 5 star Relais and Chateaux hotels incorporating 4 restaurants in all. His goal is to elevate the fine dining restaurants and their head chefs to star status by using a combination of hard work and training, as well as the use of clever flavours, techniques and beautiful plating.
In 2011 Peter was awarded the prestigious Relais & Chateaux Grand Chef Title and was also labelled by the Relais & Chateaux as a future leader in the field of cuisine. Ending 2011 with a bang, Peter’s flagship restaurant- Greenhouse- was voted as South Africa’s Restaurant of the Year by Eat Out.
 

Ashley Moss:

I started my career in the restaurant industry at 16 working in a small café style restaurant in Simons Town. I started off in the barista, making coffees and drinks before stepping out onto the floor as a waiter.  After school I still hadn’t chosen a career. I was torn between the alluring world of the professional kitchen and following in most of my family’s footsteps, advertising and film. Being the black sheep, I went with the kitchen.
I enrolled at the South African chef academy. It was a short and chaotic year but a great head start into industry. I graduated on a Friday and started work that Monday at the five star Mount Nelson Hotel. This was my first taste of a real kitchen and although I had been warned about the long hours and stressful work environment, nothing could prepare me for my first 25 hour shift.
After The Mount Nelson I continued with 5 star hotels and joined the team at Greenhouse at the Cellars Hohenort. Peter had just joined the Collection at this time. This is where I truly found my passion.
After a few years of working my way up the ranks I felt it was time to broaden my horizons and head to the UK. I went for a two month working holiday where I did stages (brief stints, 2 days – week, at restaurants for no pay) at a few Michelin stared restaurants in London.
I returned to Greenhouse as we opened in our new venue in the Hohenort building.
I stayed for another year but I had only tasted a small portion of what the UK had to offer and wanted more. So I packed up my things and headed back over.
I started at a Michelin stared restaurant in Hertfordshire. I then moved closer to London and found great little rising star restaurant in Amersham, the Artichoke. While working I also completed a number of stages at a few 2 and 3 Michelin star restaurants (Whatley Manor, Le Manor, Fat Duck)
I stayed there for close on 3 years.
Missing the sunshine, I longed to return to Cape Town. When I found out there was a Head Chef position opening up at The Greenhouse, I packed my bags and headed home.
 

Peter Tempelhoff:

Trained in South African and experienced in the unforgiving kitchens under the streets of SOHO, Peter Tempelhoff has come back home to ply his skills in the kitchens of the Cape.

While in England he worked in many great restaurants;  Quo Vadis,  Zafferano and Hambleton Hall, to name but a few.  In 2005, a watershed year for him, he managed to scoop the London Top Table Award (ES Magazine) and was also nominated in London’s foodie Oscars (Harpers & Queens and Moet Restaurant Awards) for Restaurant of the Year, while running the kitchens at the upmarket brasserie, Automat.

Since his return to the Cape he has won the prestigious title of Sunday Times Chef of the Year 2007, Franschhoek Life Chef of 2007 and has guided The Restaurant at Grande Provence into the Eat Out Top 10 list.

In January 2008 Peter took on a new challenge as Executive Chef for The Collection by Liz McGrath, which comprises a trio of 5 star Relais and Chateaux hotels incorporating 4 restaurants in all. His goal is to elevate the fine dining restaurants and their head chefs to star status by using a combination of hard work and training, as well as the use of clever flavours, techniques and beautiful plating.

In 2011 Peter was awarded the prestigious Relais & Chateaux Grand Chef Title and was also labelled by the Relais & Chateaux as a future leader in the field of cuisine. Ending 2011 with a bang, Peter’s flagship restaurant- Greenhouse- was voted as South Africa’s Restaurant of the Year by Eat Out.

Ashley Moss:

I started my career in the restaurant industry at 16 working in a small café style restaurant in Simons Town. I started off in the barista, making coffees and drinks before stepping out onto the floor as a waiter.  After school I still hadn’t chosen a career. I was torn between the alluring world of the professional kitchen and following in most of my family’s footsteps, advertising and film. Being the black sheep, I went with the kitchen.

I enrolled at the South African chef academy. It was a short and chaotic year but a great head start into industry. I graduated on a Friday and started work that Monday at the five star Mount Nelson Hotel. This was my first taste of a real kitchen and although I had been warned about the long hours and stressful work environment, nothing could prepare me for my first 25 hour shift.

After The Mount Nelson I continued with 5 star hotels and joined the team at Greenhouse at the Cellars Hohenort. Peter had just joined the Collection at this time. This is where I truly found my passion.

After a few years of working my way up the ranks I felt it was time to broaden my horizons and head to the UK. I went for a two month working holiday where I did stages (brief stints, 2 days – week, at restaurants for no pay) at a few Michelin stared restaurants in London.

I returned to Greenhouse as we opened in our new venue in the Hohenort building.

I stayed for another year but I had only tasted a small portion of what the UK had to offer and wanted more. So I packed up my things and headed back over.

I started at a Michelin stared restaurant in Hertfordshire. I then moved closer to London and found great little rising star restaurant in Amersham, the Artichoke. While working I also completed a number of stages at a few 2 and 3 Michelin star restaurants (Whatley Manor, Le Manor, Fat Duck)

I stayed there for close on 3 years.

Missing the sunshine, I longed to return to Cape Town. When I found out there was a Head Chef position opening up at The Greenhouse, I packed my bags and headed home.

Tuna, seared on the fire, with asparagus, courgettes and cherry tomatoes, soy, lime & chilli salsa
No water required for this recipe….
Serves  4

• 4 x 200g yellow fin tuna steaks (at least 4cm thick)
• 250g thin green asparagus
• 250g baby marrows, top and tailed
• 1 x punnet cherry tomatoes
• 2 tbsp chopped fresh coriander
• Olive oil
• Salt and pepper

 
For the salsa:

• 2 limes, juiced
• 1 red chilli, chopped
• 40ml soy sauce
• 100ml olive oil

• Prepare a good hot fire
• Brush off any dirt from the asparagus and the baby marrows
• Trim the asparagus by cutting 1 cm off the stem
• Cut the baby marrows in half across the length
• Place the asparagus and marrows in a bowl, drizzle with little olive oil and season
• Place the veggies on the hot braai and cover with a sheet of foil (or close the lids the braai)
• Using metal tongs, turn the veggies so they brown a little on all sides
• Remove from the fire after 5 minutes…the veggies must be a little “al dente”
• Return the veggies to the bowl and add the halved cherry tomatoes and coriander, mix and set aside
• Make the salsa by combining all the ingredients in a jam jar and shaking
• Season the tuna steaks with salt and pepper on both sides and paint with a little olive oil
• Lower the grid as close to the fire as possible
• Sear the tuna for 2 minute on each side
• Remove from the fire and allow to rest for 3 minutes before slicing
• To serve, place the grilled veggies on 4 plates, slice each tuna steaks in 3 and top the veg with the tuna
• Generously drizzle salsa over and enjoy!

 
Grilled Rib Eye, Rocket & Charred Onion Salad, Masala Butter
300g             rib eye
20ml             extra virgin olive oil
20ml             Worcestershire sauce
Salt & pepper
10g               rocket
1                  red onion cut into thick rounds
10ml             sherry vinegar
20ml             extra virgin olive oil
 
Marinate the steak in the 20ml of olive oil & Worcestershire sauce. Sean liberally with salt and pepper and cook to the desired degree over hot coals.
Remove the steak from the heat and leave to rest. while the steak is resting but a large blob of Masala butter on top of the steak.
Grill the red onion rounds until soft and charred, season with salt and pepper and then dress with the oil & vinegar and them mix together with the rocket.
Serve the salad alongside the rested steak.
Masala Butter
200g             unsalted butter
1/2               onion finely diced
2 cloves        garlic finely chopped
2tblsp           curry powder
2tsp              lemon juice
5tsp              Worcestershire sauce
4                  anchovy fillets
1tblsp           baby capers
1tsp              salt
1tsp              pepper
10g               coriander
10g               basil
1tsp              ground ginger
1                  egg yolks
 
Fry the finely chopped onion & garlic in a little olive oil until soft and translucent. Add the curry powder and fry for a couple of minutes. Place the onion mix with the rest of the ingredients into a blender and blend to a rough paste. Add the butter and blend till evenly mix. Season to taste
 
Franck and Pete dessert Recipe
Bananas burnt in their skins, grilled pineapple & honey and sesame ice cream
Serves 4
4 ripe bananas, whole, skin on
1 ripe pineapple, peeled and quartered, core removed
4ts demerara sugar
 
For the ice cream:
250ml milk
3 egg yolks
75g honey
4tbsp sesame seeds, slightly toasted
1tbsp sesame oil
2 tots of rum
 
To make the ice cream: (can be done way in advance)
-scald the milk in a pot to simmering point
-in a bowl, cream together the yolks and the honey
-gently pour the simmering milk into the yolk mixture while whisking
-return the mixture to the pot and cook gently until the custard thickens slightly (coats the back of a spoon) take care to not overcook the custard or it will curdle !
– when cooked, pour into a cold bowl and add the sesame seeds and oil
-churn until done (or place in a rectangular dish in the freezer)
 
-cut 1cm through the skin along the whole way into the bananas
-widen the cut slightly and sprinkle 1 ts demerara sugar into each cut
-place the bananas onto the braai grid (cut facing up) and cook until the skin underneath is slightly burnt
-braai the pineapple slices on both sides
-when done, serve the cooked bananas and pineapple with a scoop of ice cream and a splash of rum
 
 
 
 
 
 

Tuna, seared on the fire, with asparagus, courgettes and cherry tomatoes, soy, lime & chilli salsa

No water required for this recipe….
Serves  4

• 4 x 200g yellow fin tuna steaks (at least 4cm thick)
• 250g thin green asparagus
• 250g baby marrows, top and tailed
• 1 x punnet cherry tomatoes
• 2 tbsp chopped fresh coriander
• Olive oil
• Salt and pepper

For the salsa:

• 2 limes, juiced
• 1 red chilli, chopped
• 40ml soy sauce
• 100ml olive oil

• Prepare a good hot fire
• Brush off any dirt from the asparagus and the baby marrows
• Trim the asparagus by cutting 1 cm off the stem
• Cut the baby marrows in half across the length
• Place the asparagus and marrows in a bowl, drizzle with little olive oil and season
• Place the veggies on the hot braai and cover with a sheet of foil (or close the lids the braai)
• Using metal tongs, turn the veggies so they brown a little on all sides
• Remove from the fire after 5 minutes…the veggies must be a little “al dente”
• Return the veggies to the bowl and add the halved cherry tomatoes and coriander, mix and set aside
• Make the salsa by combining all the ingredients in a jam jar and shaking
• Season the tuna steaks with salt and pepper on both sides and paint with a little olive oil
• Lower the grid as close to the fire as possible
• Sear the tuna for 2 minute on each side
• Remove from the fire and allow to rest for 3 minutes before slicing
• To serve, place the grilled veggies on 4 plates, slice each tuna steaks in 3 and top the veg with the tuna
• Generously drizzle salsa over and enjoy!

Grilled Rib Eye, Rocket & Charred Onion Salad, Masala Butter

300g             rib eye

20ml             extra virgin olive oil

20ml             Worcestershire sauce

Salt & pepper

10g               rocket

1                  red onion cut into thick rounds

10ml             sherry vinegar

20ml             extra virgin olive oil

Marinate the steak in the 20ml of olive oil & Worcestershire sauce. Sean liberally with salt and pepper and cook to the desired degree over hot coals.

Remove the steak from the heat and leave to rest. while the steak is resting but a large blob of Masala butter on top of the steak.

Grill the red onion rounds until soft and charred, season with salt and pepper and then dress with the oil & vinegar and them mix together with the rocket.

Serve the salad alongside the rested steak.

Masala Butter

200g             unsalted butter

1/2               onion finely diced

2 cloves        garlic finely chopped

2tblsp           curry powder

2tsp              lemon juice

5tsp              Worcestershire sauce

4                  anchovy fillets

1tblsp           baby capers

1tsp              salt

1tsp              pepper

10g               coriander

10g               basil

1tsp              ground ginger

1                  egg yolks

Fry the finely chopped onion & garlic in a little olive oil until soft and translucent. Add the curry powder and fry for a couple of minutes. Place the onion mix with the rest of the ingredients into a blender and blend to a rough paste. Add the butter and blend till evenly mix. Season to taste

Franck and Pete dessert Recipe

Bananas burnt in their skins, grilled pineapple & honey and sesame ice cream

Serves 4

4 ripe bananas, whole, skin on

1 ripe pineapple, peeled and quartered, core removed

4ts demerara sugar

For the ice cream:

250ml milk

3 egg yolks

75g honey

4tbsp sesame seeds, slightly toasted

1tbsp sesame oil

2 tots of rum

To make the ice cream: (can be done way in advance)

-scald the milk in a pot to simmering point

-in a bowl, cream together the yolks and the honey

-gently pour the simmering milk into the yolk mixture while whisking

-return the mixture to the pot and cook gently until the custard thickens slightly (coats the back of a spoon) take care to not overcook the custard or it will curdle !

– when cooked, pour into a cold bowl and add the sesame seeds and oil

-churn until done (or place in a rectangular dish in the freezer)

-cut 1cm through the skin along the whole way into the bananas

-widen the cut slightly and sprinkle 1 ts demerara sugar into each cut

-place the bananas onto the braai grid (cut facing up) and cook until the skin underneath is slightly burnt

-braai the pineapple slices on both sides

-when done, serve the cooked bananas and pineapple with a scoop of ice cream and a splash of rum