A group of good friends of The FarSide travelled up from Durban to join some local epicureans to spend the night and test the considerable culinary aptitudes of emergent super-chef Alex Poltera. They weren’t disappointed!

Having had sight of the menu a good week in advance, everyone arrived with their own particular choice of fine libation. Once again the combination of outstanding food, coupled with excellent wine, formed the foundation for a festive evening which found its way into the early hours of the Thursday morning!

Alex Poltera, in keeping with his fast-growing reputation for gastronomic distinction, predictably emerged from the kitchen with one tantalising course after the other.

Here is how he indulged us.Alex cooks at FarSide Farm

 

Collage 1 Alex Poltera dinner guests.jpg

Collage 2Marlin, lemongrass and ginger gel, set nasturtium cream, black onion seed, dill vinaigrette.

Collage 3

Smoked wayfarer trout, cucumber jelly, avocado, apple, toast, horse-radish, Dijon cream, caviar

Collage 4

Crisp sous-vide pork belly with braised red cabbage, asparagus, parsley pressed apples, gorgonzola, mustard sauce

Dessert

Triple chocolate bavarois, amaretti biscuits, amaretto ice cream, berry meringue, coulis

More on Alex …

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Alex Poltera is the 24 year old executive chef at Fern Hill Hotel in the KZN Midlands. Having grown up in and around the kitchen, he fostered a passion for food and cooking from a young age and the proof really is in the pudding: his dedication to growing the best ingredients, supporting local producers and visiting eateries all over the world has brought about the conjuring up of the exciting and delicious meals he creates. For further information visit Alex’s website.