South Africa
  • Gauteng (Johannesburg & Surrounds)
  • KwaZulu-Natal (Durban)
  • Western Cape (Cape Town)
  • Eastern Cape
  • Mpumalanga
  • North West
  • Free State
  • Northern Cape
  • Limpopo
Rest of Africa
  • Nigeria
  • Mozambique
  • Kenya
  • Zambia
  • Tanzania
Middle East &
Indian Ocean
  • Seychelles
  • United Arab Emirates

Make a Booking

Manage Your Reservations

South Africa

  • Gauteng (Johannesburg & Surrounds)
  • KwaZulu-Natal (Durban)
  • Western Cape (Cape Town)
  • Eastern Cape
  • Mpumalanga
  • North West
  • Free State
  • Northern Cape
  • Limpopo

Rest of Africa

  • Nigeria
  • Mozambique
  • Kenya
  • Zambia
  • Tanzania

Middle East &
Indian Ocean

  • Seychelles
  • United Arab Emirates

Garth Shnier

Tasting Menu At Tsogo Sun Tasting Table

Garth Shnier – San at Sandton Sun

Dessert:
Spiced Textured Carrot Cake
Pistachio Nut Dacquoise
Caramel Spiced Carrot
Cardamom Ice cream
Warm White Chocolate Ganache

Spiced Carrot Cake

Ingredients:

  • 3 eggs
  • 175g castor sugar
  • 125g oil
  • 175g carrots grated
  • 160g cake flour
  • 5ml cinnamon
  • 5ml bicarbonate of soda
  • 5ml baking powder

Method:

  1. Sift the flour, cinnamon, bicarb and baking powder together.
  2. Whisk the eggs and sugar until a pale yellow.
  3. On a gentle beat add the oil and the carrots and slowly add the flour mixture in.
  4. Place into a well-greased and floured spring form cake tin.
  5. Bake in the oven at 175°C.
  6. To know if ready place skewer through and if it comes out clean take out the oven, it should be a pale golden colour.

Pistachio Nut Dacquoise

Ingredients:

  • 2 egg whites
  • 80g castor sugar
  • 80g almond flour
  • 20 pistachio nuts, ground

Method:

  1. Whisk the egg whites until they are fluffy then add the sugar slowly until a stiff peak meringue is formed.
  2. Fold the almond flour and ground pistachios into the egg whites gently.
  3. Grease a spring form cake tin well and pour the mixture in gently.
  4. Bake at 150°C until it is golden brown.

Caramel Spiced Carrots

Ingredients:

  • 50g carrots, cut into 5mm cubes
  • 50g castor sugar
  • 10g water
  • 1ml Allspice powder

Method:

  • Add to a heavy-based pot the carrots, sugar, water and spice.
  • Place over a medium heat and allow the ingredients to caramelize. It happens very quickly so you cannot leave the stove.
  • Allow to cool thoroughly.

Cardamom Ice-Cream

Ingredients:

  • 500ml milk
  • 200ml cream
  • 15ml cardamom powder
  • 6 egg yolks
  • 85g castor sugar
  • 10ml vanilla extract

Method:

  1. Bring the milk and the cream to a gently boil.
  2. Whisk the egg yolks, sugar and cardamom powder together until firm.
  3. Add a little of the hot mix to the egg mix whisking while doing so, then combine both by gently pouring and folding the milk mix into the egg mixture.
  4. Add to an ice-cream machine and churn until ready.

Spiced White Chocolate Ganache

Ingredients:

  • 200ml cream
  • 200g white chocolate
  • 2ml cinnamon
  • 2ml nutmeg

Method:

  1. Bring the cream to the boil.
  2. Remove from the heat and stir in the white chocolate and spices until all chocolate has melted and mixture is smooth.