The Table Bay’s Pastry Chef Lee-Andra Govender needs very little persuading to get creative in the kitchen when it is Christmas. Like the rest of the team at the hotel, she absolutely revels with the spirit of the festive season.
“Everything about the festive season is my favourite. It’s that warm fuzzy feeling when Christmas suddenly and mysteriously arrives. As a chef, one of my favourite favourites about the festive season is thinking about all the yummy food and treats I will get to prepare for the big Christmas lunch at work and for my family at home,” says Govender, who has created a whole new array of indulgent festive desserts, including a selection of handmade sweets, for the Christmas banquets at The Table Bay this year.
In the dedicated Candy Corner at the Christmas banquets guests will find colourful handcrafted sweets that are sure to hit the spot with young guests and stir up some nostalgia for the adults. These include red jelly Beans, candy canes, gingerbread cookies, red liquorice, coconut marshmallows, macarons and Christmas speckled eggs.
Her red macarons have a definite festive feel and, according to Govender, are quite easy to make. Govender happily shares her macaron recipe with home cooks keen to get a little creative with sweet making this festive season.
The Macaron Recipe
- 125g sifted ground almonds
- 150g icing sugar
- 100g castor sugar
- 100g egg whites
- ½ teaspoon cream of tartar
- 1g red food powder colouring
- TWG Red Christmas tea leaves (or alternative tea of your choice)
- Preheat oven to 130 degrees.
- Sieve the ground almonds and icing sugar in bowl, and mix together.
- Whisk egg whites till frothy, the add cream of tartar beat for two minutes.
- Whisk egg whites add sugar in three stages, whisk till medium peaks.
- Fold all the dry ingredients into the egg white mixture.
- Fold till macaron mix is smooth and falls back.
- Place the mixture into a piping bag and pipe macaron mix onto silicone mat.
- Tap tray three times after piping.
- Sprinkle TWG Red Christmas Tea on Macarons.
- Allow to dry and rest for 10 minutes.
- Bake for 15mins.
- Leave to cool and pipe with milk chocolate ganache, pre-prepared at room temperature
- Decorate as desired and enjoy!
- 150g fresh cream
- 150g dark chocolate disks
- 100g unsalted butter
- Place all ingredients into a bowl, on top of simmering water.
- Leave until completely melted, then store in fridge to set.
- Once set, place in piping bag.
- Allow to rest to room temperature and pipe into macarons.
For Christmas, The Table Bay will stage three feasts; Christmas Eve Dinner in The Atlantic venue on 24 December; Christmas Lunch in The Atlantic and Ballroom, and Dinner in The Atlantic on 25 December. The spectacular buffets blend Christmas classics with contemporary flavours and authentic South African fare. Christmas buffet is R1450 per adult and R1150 per child. This includes entertainment by a pianist as well as other surprises and delights.
Booking is essential for the Cape Christmas Magic buffets and the New Year’s Eve celebrations. For more information and to book, contact email@example.com or 021 406 5988.
Visit our website for more details on The Table Bay