Inspired by Easter and all things chocolate, four of Tsogo Sun’s Cape Town chefs share their recipes for a decadent five course chocolate brunch.
The menu starts with chocolate Mayan yoghurt, cinnabun melba toast, chocolate & hazelnut crumble, and fresh raspberries, created by Executive Chef of Southern Sun Cape Sun and former chocolatier, Alfred Henry; followed by toasted dark chocolate scone eggs benedict with white chocolate and orange Hollandaise, created by Executive Chef of Southern Sun The Cullinan Henrico Grobbelaar; and then chocolate seed loaf, orange and dill cured salmon, cream cheese and pickled radishes, created by Juan Neethling of Southern Sun The Waterfront. After that comes slow cooked beef cheek, bitter chocolate, orange and pear, created by Jessica Sutcliffe of SunSquare Cape Town Gardens; and rounding up the decadent brunch is yoghurt and cinnamon panna cotta egg, also created by Chef Alfred.
Our chefs are a source of pride and joy to Tsogo Sun. They’re always up to the challenge to present creative, delicious and altogether alluring meal experiences for every guest who eats at any of our restaurants. We hope chocoholics everywhere will be inspired to create the dishes in their own homes. – says Priya Naidoo, Tsogo Sun’s GM – Group Communication.
Try the Tsogo Sun Easter Recipes at Home
Recipes to print!
• Chocolate Mayan yoghurt & cinnabun melba toast
• Chocolate Scones with white Chocolate Hollandaise
• Chocolate seed loaf
• Slow cooked beef cheek with a bitter choc orange & pear
• Yoghurt & Cinnamon Pannacotta Egg
