Nicoise Salad
The ‘original’ French Salad Nicoise was created in
Provence and included tomatoes, caper berries,
black olives, baby beans and fresh tuna caught just
off the coast. In our version, we used canned tuna
and have added some baby potatoes and boiled
egg wedges to make it a balanced meal.
Carpaccio with rocket
An Italian antipasto consisting of very thin slices of
beef, served with a creamy vinaigrette sauce with
olive oil as base. This dish, named in honour of the
Renaissance Venetian painter, originates from Harry’s bar in Venice. We have used kudu Carpaccio and
served it with rocket leaves dressed with good quality
olive oil from Tokara, caper berries and shavings of
Gruyere cheese from Kleinrivier to give it a ‘local-islekka’ twist.
Susina is the director of academic development of the Private Hotel School and can be contacted at 021 881 3792
for more information about professional qualifications in culinary arts and hospitality management.
www.privatehotelschool.co.za