Line fish with parmesan pea risotto
Planning on hosting a dinner party to impress? Here's an elegant recipe by Chef Jean-Pierre from the Polo Club Restaurant. Ingredients for the fish 250g x fresh fish fillet 25g x unsalted butter 50ml x white wine 2g x Maldon salt 1g x white pepper 2g x fresh thyme, chopped 2g x fresh Italian parsley, chopped 1 x lemon, cut in half Method Heat a pan till it starts to smoke, then add the butter to the pan. Once the butter has melted, add the fish to pan and sear both sides. Now add the white wine, thyme and parsley to [...]
Butternut and Beetroot soup
Here is a delicious winter recipe by Chef Jean-Pierre from The Polo Club Restaurant. This tasty dish starts with roasting butternut and brown onion with honey and cinnamon sticks, then placing the vegetables in a pot with stock and simmering them for 30 mins before blending them into a perfectly smooth soup. The beetroot is roasted with red onion and garlic until crisp, then placed in a pot with vegetable stock and thyme and allowed to simmer for one hour. This mixture is then blended to a slightly chunky texture, allowing for a beautiful contrast of textures when combining the two [...]
A beautiful Val de Vie Mother’s day Family Shoot
Alicia S Photography recently captured a very special Mother's Day that was celebrated on the polo fields of Val de Vie. Riaan and his family treated the lucky mothers to a beautiful outdoor lunch, complete with a memorable photo shoot. What a wonderful idea! To view more photos, please visit Alicia's website.