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Flavoursome Flowers

You haven’t lived until you’ve experienced this extravagance …
Roots Restaurant, Forum Homini Boutique Hotel’s fine-dining restaurant, is a dream come true for every local foodie. They certainly know how to pull off a sophisticated and luxurious dining experience. From the artwork from the parking lot towards the restaurant, up to their modern yet urban decor and furniture, they create a truly relaxing atmosphere. Their food looks good and tastes even better.

Their exclusive gourmet meals and wine pairings will fill all your senses with bursts of colours and flavours. While enjoying every bite of your meal, you and your friends and family can appreciate the breathtaking views of the bush and a beautiful pond. Their friendly and helpful staff make the experience uniquely memorable and you will certainly be talking about their Sous Chefs Anell Beyer and Tharollo Tlali’s meals for days. Details: Visit them at the Letamo Game Estate in Muldersdrift or contact them on 011 668 7000.

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Ciabatta Bread with edible flowers, sundried tomatoes, and rosemary

Edible flower petals; sundried tomatoes; rosemary.
Sponge: 350ml warm water; 350g white bread flour; 5g instant yeast.
Dough: 450ml warm water; 450g white bread flour; 5g instant yeast; 10g salt.
Heat the oven to 220°C.
Sponge: Combine ingredients with a metal spoon until they form a sloppy, sticky sponge. Cover with cling wrap and leave to ferment overnight in a
warm area.
Dough: Combine flour, yeast, sponge, and salt. Mix on low speed until combined and slowly add water, gradually increasing speed. Mix the dough until it comes clean off the sides. The dough will be very sloppy and will look jelly-like.
Grease a large bowl, place dough in the bowl and cover with cling wrap to prove for 15 minutes. Fold dough four times before letting it prove again for 15 minutes. Repeat this step four times, adding the flower petals, sundried tomatoes and rosemary while folding the dough the last time.
Dust a baking tray and the work surface with flour. Remove the dough from the bowl, place on the work surface and portion it into three slipper-shaped pieces. Be careful not to damage the delicate bubble structure of the dough.
Place on the baking tray and bake for 20 minutes or until crispy and golden brown.

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