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Degustation to your Door

Saturday 6th August, 2022

“Winter Dego” 

Cook a 5-course dinner at home like a PRO and make your night even more memorable with the addition of a 6 pack of mixed Gartelmann Wines.

Time to cook like a PRO! 

If you are new to this I will be cooking the dishes live and having a laugh with you guys!  Just follow me on my Facebook page “The Deck Cafe Lovedale”
Have fun and I truly hope that my idea of “Degustation to your Door” brings smiles to your household. 

Below are the ingredients and method for your 6-course degustation. 

This winter degustation inspires me to cook lovely winter inspired dishes that take time to prepare but bring out amazing flavours. With a few different cooking styles and flavours I am sure you will be impressed with the menu my team and I have created and you will finalise and master at home!  

Bon appetit, Matt Dillow


Before you start you will need a few pantry items: Vegetable oil and butter for frying, olive oil, salt and pepper.


Ingredients are based on 2 people: 


Pre Dinner 

FB Live; 4:45pm


Bresola, croute, whipped goats cheese, truffled mushroom pate


Gartelmann Brittany’s Sparkling Blanc de Blanc 


1 pack Bresola, 1 par bake roll, 1 container whipped goats cheese, 1 container mushroom pate


1st Course 

FB Live; 5pm 


Prosciutto and thyme wrapped Binnorie brie, sour dough, cranberry sauce


Gartelmann Bianka’s Sparkling Shiraz


1 pack prosciutto/1 sprig thyme/1 wedge brie/1 container cranberry sauce/1 sour dough/ 

Bay leaf


Preparation: Place brie on chopping and add the thyme and bay leaf on top then wrap with prosciutto tightly. 

Brie: Heat a small pan to medium heat, add 30mls olive oil, then add the prosciutto wrapped brie, give it 2-3 minutes so the prosciutto becomes golden brown then turn and leave for a further 2-3 minutes then place in the pre-heated oven of 180 degrees for 5-8 minutes till the cheese is soft and oozing out. Grill or toast your sour dough then cut in half.
To Serve: Serve on a wooded board, place the cranberry sauce on top and the grilled sour dough beside. 



2nd Course 

FB Live; 6pm 


Seafood, smoked tomato and saffron risotto 


Gartelmann Benjamin 2022 Semillon


1 container mixed seafood /1 container of saffron tomato fish stock/1 container par baked risotto/1 container grated parmesan


Smoked tomato stock; Heat till warm in a small pot.

SeafoodHeat a medium sized pan on a medium to high heat, add 30grams butter and 30mls olive oil, when this starts sizzling add the seafood and sauté for 3 minutes. Season well with salt and cracked pepper and add a splash of verjuice, toss through then add the par cooked risotto base and the warm stock. Mix well and cook for 5 minutes or until the liquid is absorbed. Once the liquid is absorbed the rice should be fully cooked …take off the heat and add your parmesan and stir through gently.

To serve: Serve in a pasta bowl! 


3rd Course 

FB Live; 7pm 

Confit duck, chestnut potato gnocchi, cherry honey and Rosemary sauce 


Gartelmann 2021 Joey Merlot


1 container of confit duck/1 container chestnut gnocchi/1 container cherry honey Rosemary sauce/1 container baby English spinach


Confit duck: Heat a medium sized pan on a medium to high heat, add 30grams butter, 30mls olive oil and the gnocchi . Stir and get the gnocchi till golden brown then add the shredded duck confit. Saute for 3 minutes add a splash of verjuice toss through then add the cherry sauce and heat for a further 3 minutes.


To Serve: Take off the heat and add the baby English spinach, toss through until it is wilted enough and serve on your desired plate.


4th Course 

FB; Live; 8pm 


Slow braised Moroccan pulled pork shoulder, white bean and chorizo cassoulet, cumin yoghurt


Gartelmann 2017 Georg Petit Verdot


1 container Moroccan pork/1 container bean cassoulet/1 container cumin yoghurt 

Moroccan pork: Heat pork in a small pan to medium heat till hot, about 5 minutes.
Cassoulet: Heat cassoulet in a small pan to medium heat till hot, about 5 minutes.

To Serve: Place the cassoulet in a pasta bowl. Add the pork on top and then dollop the yoghurt on top. 


5th Course

FB; Live; 9pm

Hazelnut and frangelico soft centred souffle, vanilla mascarpone 


Citrus creme brûlée, berry compote


Gartelmann NV Ronnie’s Liqueur Muscat (375ml)


1 ramekin chocolate souffle/1 container vanilla mascapone

1 ramekin creme brulee /1 container berry compote


Chocolate souffle: Place in 180 degree pre heated oven for 15 minutes or until risen well. 

Vanilla mascarpone: Serve in small dish next to the souffle.


Creme brûlée: Place 1 level tablespoon of sugar evenly on top of the brûlée. Then get a blow torch and put on slow burn and caramelise the top of your souffle. Be careful not to burn yourself. If you do not have a blow torch you can heat an old tablespoon till it is super hot (RED HOT) and caramelise the sugar using the back of the spoon. I will demonstrate this live on FB. 

To serve: Place compote in a small container next to the brûlée. 

6 Pack Gartelmann Wines

Brittany’s Sparkling Blanc de Blanc

Bianka’s Sparkling Shiraz

Benjamin 2022 Semillon

Joey 2021 Merlot

Georg 2017 Petit Verdot

Ronnie’s NV Liqueur Muscat (375ml)