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Degustation to your Door
Saturday July 24th, 2021
“Low and Slow 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!
As usual I will be cooking the dishes live and having a laugh with you guys! Just follow me on my face book 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 5-course degustation.
Low and slow degustation inspires me to cook lovely winter inspired dishes that take time to prepare but bring out amazing flavours. With 4 totally different slow style cooking dishes I am sure you will be impressed with the flavours 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:
2020 Gartelmann Blanc de Blanc
FB Live; 5pm
Mediterranean spiced octopus and prawn hot pot, saffron aioli
2021 Gartelmann Jessica Verdelho
1 container of prawns/1 cryovac of Mediterranean octopus /1 container of saffron tomato fish stock/1 container saffron aioli
Octopus and Prawn: Heat a small pan to medium heat then add 30 grams butter and add the prawns, saute for 2 minutes then add the octopus and saute for a further 3 minutes then add 60mls verjuice then the saffron tomato fish stock and cook till boiling.
To Serve: Serve the hot pot in a bowl with the saffron aioli on top.
FB Live; 6pm
Moroccan lamb slider, charcoal bun, tzatziki
2021 Gartelmann Veronica Rose
1 cryovac bag of Moroccan lamb/1 container Tzatziki/Charcoal buns
Charcoal buns: Toast or warm your buns in the oven.
Moroccan lamb: Heat in the bag in a pot of boiling water for 5 minutes.
To serve: Serve like a burger!
FB Live; 7pm
Confit chicken, cognac glazed apple, pressed potato
2020 Gartelmann Sarah Elizabeth Chardonnay
1 container of confit chicken/1 container cognac apples/pressed potato
Confit chicken: Heat a medium pan to a medium to high heat then add the chicken skin side down first and get golden brown then turn over for the same time. Once golden-brown place in pre-heated 180 degree oven for 6-8 minutes.
Cognac glazed apples: In a small pan heat till sizzling.
Pressed potato: place potato on baking paper covered tray and bake for 8 minutes at 180C
To Serve: Place chicken on plate add pressed potato next to the chicken then glazed apple on top of the chicken.
FB; Live; 8pm
Asian basted pork belly, jasmine rice, shredded green paw paw salsa
2016 Gartelmann Phillip Alexander Cabernet Merlot
1 container pork belly/1 container Asian baste/1 container of rice and jasmine flavouring/1 container green paw paw salsa
Pork belly: Heat a small pan to medium heat the add the pork belly and cook until golden brown on both sides then add the Asian basting sauce Place into a pre heated 180-degree oven for 6-8 minutes.,
Jasmine rice: Wash the rice in water to remove the starch. In a medium pot add the rice, equal parts water and the jasmine flavouring and cook for 10 minutes on medium heat with a lid on.
To Serve: Place the pork belly on the plate and drizzle the sauce on top. In a ramekin or small mould even a tea cup add the rice to mould and then plonk next to the pork belly. Add the paw paw salsa on top then scatter with the mixed sesame seeds.
FB; Live; 9pm
Red wine poached pear, wattle seed honey chocolate sauce, whipped ricotta
Sicilian orange cake, orange glaze, whipped ricotta
2021 Gartelmann Gracie’s Ambrosia (375ml)
1 container red wine poached pear/1 container whipped ricotta/1 container orange cake/1 container orange glaze
Red wine poached pear: Heat in microwave for 2 minutes or till hot.
Honey chocolate sauce: Heat in microwave for 1 minute in 30 second intervals.
To serve; Place pear on plate or bowl drizzle all the chocolate sauce on top and add the whipped ricotta on the side.
Orange cake: Heat Sicilian cake in microwave for 1 minute.
To serve: Serve with glaze drizzled around cake, whipped ricotta on top and crisp orange on top of ricotta.