Nothing compares to a classic blue and white combination for a fresh, sophisticated festive table. This Easter we are drawing inspiration from Pantone’s colour of the year, Classic Blue, and combining it with some whimsical fun . . .
The décor
Fluffy bunnies and painted eggs coupled with blue and white crockery and hints of pastel pink . . . this is an Easter table to delight both the young and the old! Designed by the talented team at The Creativity Lab, the setting oozes classic style with a splash of whimsy, while remaining on-trend and functional. About the Creativity Lab: The Creativity Lab is an experiential marketing events and styling company that takes celebrating seriously. They dream big, execute boldly and aim to always exceed expectations. The team has a boundless sense of curiosity, playfulness and fresh perspective, allowing them to fabricate outstanding events with flair!
Easter table tips:
1. Bring out the old china! These items tell a story and look lovely when mismatched and paired with modern elements like brass silverware and colourful glassware.
2. White tulips and glassware paired with gold silverware makes for a welcoming Easter tablescape. Don’t forget to dot some Easter eggs or gold Lindt bunnies around the table.
3. The beauty of Easter decorations are their variety. They can be bold and bright or subtle and elegant . . . the options are endless.
The cookies
We’ve found the perfect, edible Easter table accessory – and they’re almost too pretty to eat! The Crumb Jar is an Umhlanga home-based bakery specialising in royal icing cookies and treats. Pop one of the bespoke bunnies or delicately decorated eggs onto each place setting to complete the look, or gift the hostess with a box of these delightful biscuits!
The venue
Perfectly positioned overlooking their striking golf courses, the Mount Edgecombe Country Club’s seven various functions venues offer both indoor and outdoor options, all with wonderful facilities and ambiance. They can cater for up to 250 guests for any occasion, from weddings to conferences and golf days.
The food
Traditional and contemporary come together perfectly in this uncomplicated, wholesome Easter menu designed by Mount Edgecombe Country Club senior sous chef, Nicolette Killian. From her quick and easy Cucumber Bites to the show-stopping Easter Rainbow Cake, Nicolette transforms ordinary ingredients into Easter masterpieces . . . and you can too!
EASTER LUNCH Recipes:
Cucumber Roll Ups
225g cream cheese, softened
85g smoked salmon, chopped
2 tablespoons fresh dill, minced
½ teaspoon garlic powder
½ teaspoon black pepper
2 large cucumbers
Mix all the ingredients, except for the cucumber, together in a medium bowl. Using a vegetable peeler or mandoline, peel the cucumber lengthwise into thin slices. Discard the outer peel. Pad the peeled cucumber slices with paper towels to absorb excess moisture. Spread a small spoonful over a cucumber slice. Start at one end and tightly roll the cucumber into a spiral. Repeat with the others.
Rainbow Cake
(you need 3 x these ingredients for 6 sponges)
125g butter, softened (bit extra for greasing)
225g plain flour
150g caster sugar
3 medium eggs (use the correct size)
1 tsp baking powder
pinch of salt
1 tsp vanilla extract
edible food colouring (red, orange, yellow, green, blue and purple – plus optional pink)
For the icing: 1 tsp vanilla extract, 3 x 250g tubs cream or mascarpone cheese, 350g icing sugar
Heat oven to 180C and grease two 20cm round sandwich tins and line bases with parchment paper. Tip all sponge ingredients (except food colour) into a mixing bowl and beat until smooth. Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Choose two colours and still a little into each mix. Keep going until you’re happy with the colour. Scrape the different batters into the tins. Bake for about 12 minutes until done. Turn onto cooling racks, wash tins and bowls and repeat with the next batch. For icing, beat the vanilla and cream cheese briefly before sifting in the icing sugar and folding in with a spatula. Don’t work it too much or it will get runnier. Once all the layers are cooled, ice your cake and enjoy!
Easter Roast Lamb with Rosemary and Garlic
1.6kg bone-in leg of lamb
50ml olive oil
3 sprigs oregano, leaves picked, roughly chopped
4 sprigs rosemary, leaves picked from 2, roughly chopped
1 lemon, zested
1 garlic bulb, cloves lightly smashed
1 red chilli, pierced
1kg potatoes, skin on, cut into wedges
3 fennel bulbs, quartered lengthwise
250ml white wine
250ml chicken stock
Remove lamb from fridge an hour before cooking. Use a sharp knife to make incisions on meat. Mix olive oil with herbs and lemon zest and massage over the lamb. Heat oven to 200C. Place garlic, potatoes, fennel and remaining rosemary into a roasting tin, splash over olive oil and toss. Season lamb generously and lay on top of the vegetables. Roast for 45 minutes until brown. Add wine and stock and cook for a further 30 minutes (35-40 for medium rare, 45 for cooked through). Remove and rest for 30 minutes. Turn down oven, cover veggies and, while the lamb rests, continue to braise in the roasting juices. Serve with roasted vegetables tossed in parsley pesto!
Details: The Creativity Lab: 082 660 7472, [email protected]; Mount Edgecombe Country Club – Kate Watkin: 082 324 4929, [email protected], The Crumb Jar 081 270 7877; [email protected], IG: The Crumb Jar; Bunnies and various décor items from Glenore KWIKSpar
Photographs: Chris Allan Photo
