Freedom on a platter

with wattleseed.

Paterson stole my heart with dessert. It was the perfect end to a well-balanced, thoughtfully composed menu.

A chocolate tart, chocolate soil, fruit gel and caviar was all sorts of great. The tart was rich, delicious and consumable.

After a successful night celebrating our local flavours paired with wines from vines that could tell so many tales of a changing South African landscape, the diners got the magic they paid for.

The chefs teamed up to present one heck of an adventure and a cooking school from Langa shone the brightest.

It was a grand mix of the old, the new and the future of our country.

Freedom, in anyone’s language. nidha.narrandes@inl.co.za

Chef Bernard Guillas and student chef Olwethu Ngedle from Eziko Cooking and Culinary School.

President Hotel head chef Craig Paterson and Guillas joined forces to bring together a culinary adventure on Freedom Day.