Very haute cuisine

Sunday Times Lifestyle Editor Pearl Boshomane did a pre-dinner taste test this week, specifically prepared by chef Joshua Levack. It included a salmon salad infused with cold-pressed cannabis oil, and a fig- and camembert stuffed lamb roulade, marinated overnight in cannabis oil.

Her verdict:

“Levack accomplished his mission; the cannabis did not overpower the meal. Instead it became an ingredient, working well with the food to create a delicious, light, fresh taste. The flavours play beautifully together. I’ve eaten ‘space cookies’ which usually taste horrible, but this [food] is beautifully flavoured. It doesn’t just taste like weed.

“And the after-effects were definitely felt …”