On Friday 23 September 2016, Le Creuset was joined by customers for a taste of contemporary cool as chef Ivor Jones (of Chef’s Warehouse at Beau Constantia) served up a mouth-watering tapas menu, creatively bringing together different cuisines for an enticing fusion of flavours.
Award-winning Chef Liam Tomlin was also on hand to join the fun as a surprise guest. The casual ambience of Ginger and Lime’s poolside setting made for a highly enjoyable sit-down lunch, and guests were also treated to a customised Le Creuset gift.
View photos and recipes from the event below!
Baked Lavender and Honey Custard with Homemade Honeycomb
For the custard:
To make the honeycomb:
Add the bicarb and pinch of salt, stirring quickly. Quickly pour on to a sheet of non-stick paper. Be careful not to burn yourself with the hot sugar.
To make the custard:
Strain the mixture and pour into ramekins to bake at 100-120°C, for about 40-60 minutes, until set.
Allow to cool and top with the honeycomb.