Liam Tomlin of the award-winning Chef’s Warehouse and Canteen is collaborating with Singita now offering a new food experience at Singita Lebombo. DECO’s lucky enough to share with you the delicious Sweetcorn and Truffle soup from the tapas lunch menu.
The sleek new kitchen at Lebombo opens up onto the dining room and offers guests the opportunity to see the chef’s at work in an informal, easy interactive approach. Liam Tomlin has overseen the new kitchen and menu, which now includes a relaxed tapas style menu for lunch and an all-day self-service deli counter which offers fresh juices, fruits, cheese platters and salads to the guests.
Count this as your lucky day, because DECO’s managed to get the delicious sweetcorn and truffle soup recipe on offer at Singita Lebombo. Recommended wine pairing: Chamonix Pinot Noir 2010 Reserve
CORN AND TRUFFLE SOUP
1kg fresh sweet corn, cut off the cob
1 tbsp sugar
800ml vegetable stock
Sauté the corn in the butter, 5-7 minutes.
Add sugar and cover, 10 minutes.
Add the stock, bring to the boil, then add the cream, bring to the boil.
Taste for seasoning of salt.
Blitz until smooth and strain through a chinois sieve. Add more liquid until desired consistency.
To finish add three drops of truffle oil.
Photographs by Adel Ferreira. Shot on location at Singita Lebombo
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