Pleasing to the eye as well as the palate, the Auction menu promises a contemporary take on a culinary classic. While canapés are traditionally bread-based bites with toppings, these small flavour explosions will be fresh, fun and served in a variety of easy-to-eat ways, including on skewers and in mini dishes and glasses.
The dynamic team behind this year’s menu is Nici Beaumont and Jennifer Pearson of Zest Catering. This perfect pairing first met while studying in Scotland where they bonded over a mutual passion for food. After completing culinary degrees at the Silwood School of Cookery and The Culinary Academy, and gaining work experience at private game reserves and local caterers, they teamed up to establish Zest Catering in 2004. They have been whipping up food that looks as good as it tastes ever since, together with their team of chefs and cooks, in their farm-based kitchen.
Created using the finest ingredients sourced as locally as possible, the choice of canapés on offer at the Auction is varied and delicious, from caprese lollipops and mini sausage sliders with rocket and tomato jam to goats cheese soufflés, brioche marmalade bread and butter puddings and cinnamon oatmeal crème brûlée.
The Zest Catering team will be serving breakfast canapés on the lawns from 8am-10am, as well as breakfast croissants with scrambled egg, salmon, pancetta and roasted baby tomatoes. Snacks will be served in the Johann Graue Hall from 11:30am and again from 3pm.
For more information on Zest Catering, visit www.zestcatering.co.za.