Latest News | 12 Sep 2023 | By Sun International

International Chef's Day | Sibaya

Orange Passion Fruit Panna Cotta Citrus Fruits in Syrup & Pistachio Nut Tuile | Photo by Sun International

Celebrate International Chef’s Day
with Our Exclusive Summer Menu at Sibaya

In honour of International Chef's Day, we’re excited to introduce a limited-time menu crafted by our talented Chefs to celebrate the flavours of summer. Each dish reflects the creativity and passion of the chefs behind it - available à la carte exclusively at participating properties.

WHEN: 20 October – 20 November 2024

WHERE: Sibaya Privè lounge, Maslow Lacuna Bistro, Boardwalk Privè lounge

Skhumbuzo Nxumalo Chef De Partie at Sibaya

Don't miss out on this seasonal experience!

Access Exclusive Recipes: Try these summer-inspired dishes at home.

Meet the Chefs: Learn about the culinary minds behind each creation.

Vote for your favourite Dish on Facebook

Try Chef's Orange Passion Fruit Panna Cotta Citrus Fruits in Syrup & Pistachio Nut Tuile Recipe

Ingredients

Panacotta

200ml Cream Meadowland
200ml Milk
250ml Granadilla pulp
100g Castor Sugar
5ml Vanilla Essence
10g Gelatine

Passion Fruit Gel

100g Castor Sugar
10g Gelatine
60g Grapefruits Juice
35g Orange segments Fresh + zest
150ml Orange juice
60g Lemon Fresh

Tuile Mixture

15g Pistachio nut
15g Flour cake
15g Butter Salted
30g Castor Sugar
5g Strawberry

Method

In a saucepan combine & heat sugar, cream, milk, vanilla essence and simmer for until scolding.
Bloom gelatine with 3 tablespoons of gelatine and warm on a double boiler till the gelatine is smooth.
In a saucepan combine & heat sugar, grapefruit juice & orange juice until sugar dissolves and is scolding.
Bloom gelatine with 3 tablespoons of gelatine and warm on a double boiler till the gelatine is smooth.
Combine the two hot mixtures and sift place aside to cool.
In mould pour the passion fruit gel halfway to the top and chill for 30 mins until set. For the second layer add the panna cotta mixture onto the passion gel and place back into the fridge for another 30 mins.

Tuile

Crush pistachio nuts in a blender roughly, add flour, melted butter and castor sugar and mix.
Spread the batter thinly onto a silicone mould and bake for 5-7 mins till lightly golden brown, let it cool on the kitchen counter.
To plate unmold the Panacotta gel and place onto the plate, add the tuile on top of the dessert and pour the passion fruit sauce round the dessert. Garnish with strawberry and edible flowers.