On the menu: Served as an amuse bouche, this is not listed on any current menus, but Executive Head Chef Kayla-Ann Osborn agreed that Jean-Pierre’s description of “Driftwood Canapés” has a nice ring to it.
Even if you didn’t have an official name for it, clearly a lot of thought went into both the ingredients and presentation of this elegant plate.
Kayla: Yes! The story behind it is that although we live on the coast, we’ve ironically always battled with getting fresh seafood (especially shellfish), both in KwaZulu Natal and in the country as a whole. But after working with (and pushing) local suppliers, we started getting a little bit of fresh seafood here and there, and suddenly we had this major influx of local seafood (which even the Cape doesn’t have), all sustainably caught, and from within a 20km radius of our waters.
Then I started thinking about how to put that together as a course, but I didn’t want to have five or six seafood elements on a plate and call it a dish, because that would just look messy, with too much going on. So we decided to use it as an amuse, and when I started thinking about what to serve it on, driftwood came up as a fun option. I contacted a couple of guys who do woodwork, and they said they would love to work on driftwood because they don’t often get to do it, and about a week later we had about 6 or 7 of these driftwood platters. So the thought process was really about finding a way to showcase all this great local seafood. Continue reading “Story of a Plate: Driftwood Canapés at The Chefs’ Table”
