Fine din­ing ex­pe­ri­ence with­out the stuffi­ness

Weekend Post (South Africa) - - TRAVEL -

THE restau­rant at Broughton hap­pened al­most by ac­ci­dent – but what a for­tu­itous ac­ci­dent it was.

The Puf­fetts, own­ers of the coun­try es­tate, had agreed to host the wed­ding of one of their daugh­ter’s friends last win­ter and what is now the restau­rant flowed from those plans.

The cou­ple got mar­ried in a charm­ing spot on the es­tate called the Out­door Cathe­dral; for the re­cep­tion af­ter­wards guests sat un­der a canopy in the twinkly court­yard ad­join­ing the manor house.

What is now the restau­rant, Roy says, is where the danc­ing took place. But, see­ing what a promis­ing space it was, he and the staff set about trans­form­ing it into a fine din­ing restau­rant that has grown pop­u­lar with lo­cals from Colleen Glen and, in­creas­ingly, the rest of the Bay.

The fi­nal touch was Roy’s pride – a walk-in “cel­lar” where din­ers have the op­tion of choos­ing their own wine.

Chef Steven Lev­er­ing­ton’s Broughton jour­ney also be­gan rather un­con­ven­tion­ally last June, when he went to view the venue fol­low­ing a chance en­counter with a neigh­bour.

“I met Roy and I haven’t left since,” Steven says, adding he had a hand in ev­ery as­pect of the restau­rant’s set-up.

“Be­ing the head chef at Broughton has re­ally opened my eyes to what I am ca­pa­ble of. Our feed­back has been amaz­ing and it’s such a con­fi­dence boost.” CHEF STEVEN’S RECIPE: Cajun but­ter prawns with av­o­cado salsa and sweet chilli yo­ghurt Serves 2 In­gre­di­ents for the prawns 350g or six Mozam­bi­can prawns 20ml Cajun spice 60g but­ter 10ml ex­tra-vir­gin olive oil Zest and juice of half a lemon Sea salt Freshly-ground black pep­per Fresh pars­ley, chopped In­gre­di­ents for the salsa 1 ripe av­o­cado, finely diced 50g red onion, finely diced 50g fresh tomato, finely diced 10ml ex­tra-vir­gin olive oil 5ml lemon juice and zest Sea salt Black pep­per Fresh pars­ley, chopped In­gre­di­ents for the dress­ing 60ml plain yo­ghurt 25ml Thai sweet chili sauce Mi­cro-greens and wild rocket to gar­nish Method

Peel and de-vein the prawns, leav­ing the tail piece on. Saute prawns in the but­ter, olive oil, Cajun spice, lemon, pars­ley and sea­son­ing un­til ten­der; the but­ter must be a dark, nutty colour.

For the salsa, com­bine in­gre­di­ents and check sea­son­ing. The salsa should have a nice zesty zing. For the dress­ing, blend yo­ghurt and sweet chili sauce un­til smooth.

To serve, ar­range salsa down cen­tre of plate. Dot the dress­ing around the salsa, then top with prawns. Driz­zle plate with the re­main­ing Cajun but­ter. Gar­nish with mi­cro-greens and wild rocket.

DIN­ERS’ DE­LIGHT: The restau­rant has be­come pop­u­lar for lunches and din­ners

AT YOUR SER­VICE: Waitress Nobuntu Ji­bi­liza with a Gar­den Sun­rise break­fast

CLEAN CUISINE: Cajun but­ter prawns with avo salsa and sweet chilli yo­ghurt

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