Molecular Gastronomic Dinner
Presented by Chefs Shaun Smith & Caryn England and the Fusion team
For the International Wine & Food Society

As chefs, we are always excited when we can play a little and 'push the boundaries' a bit, particularly for other foodies who will appreciate what we are doing. The International Wine and Food Society (IWFS) provided that very forum recently where we could all 'Play with our Food', have fun and remember this dinner as a memorable one. We were just as excited presenting it, as much as everyone on the other side of the pass had the pleasure of receiving it.

ARRIVAL COCKTAIL Chefs' Item #1 to Deep Purple Smoke on the Water (1972)

Cocktail To Drink - Lime, Mint and Rum Mojito on arrival
Cocktail To Eat - Deep Purple Smoke on the Oysters with a Margarita inspired flambéed shot of Salted Lime Tequila
Deep Purple Smoke on the Oysters with a Margarita inspired flambéed shot of Salted Lime Tequila Chef Louise serving Deep Purple Smoke on the Oysters with a Margarita inspired flambéed shot of Salted Lime Tequila 		Deep Purple Smoke on the Oysters with a Margarita inspired flambéed shot of Salted Lime Tequila
STARTER Fin & Wing in the Garden

Duck wonton & Smoked Marlin accompanied by an Apple, Fennel & Beetroot Salad Finished with a wasabi foam, fish caviar, green garlic oil, and a plum, orange and ginger dressing
Accompanied by Springfield ‘Wild Yeast’ Chardonnay (unwooded) (WO Robertson) 		Fin And Wing In The Garden
ENTRÉE Cold Liquid Chemistry - Dimethyl Sulphide & Sodium Hydroxide

Roasted Pepper and Blackened Tomato consommé finished with grilled asparagus, basil herb and truffle oils accompanied by tear-and-share ‘Drain Cleaner’ Pretzels lightly poached in Caustic Soda (Sodium hydroxide - NaOH)
Accompanied by La Motte ‘Pierneef’ Sauvignon Blanc (organic) (WO Franschoek)
Cold Liquid Chemistry Dimethyl Sulphide and Sodium Hydroxide Sodium Hydroxide Drain Cleaner Pretzels 		Cold Liquid Chemistry Dimethyl Sulphide and Sodium Hydroxide
PALATE CLEANSER Molecular Wizardry in a Glass

An (injected) shot of Chilli Oleoresin and Menthol Framadice spiked in a segmented Orange & covered in a Dark Chocolate sherbet - to elicit hot and cold flushes of foaming desire, complete with a wizards wand 		Molecular Wizardry In A Glass - Hot And Cold Chilli Chocolate covered Orange Sherbet Segment
MAIN COURSE Something Wet ’n Wild

‘Dishwasher’ Nyala Rump slow-cooked sous-vide style for 4 hours @ 48ºC in a dishwasher served on crushed potato with tender-stem broccoli, white asparagus and green pea tendrils, finished with an aged red wine and cranberry reduction, candied pecan nuts, gorgonzola, gooseberries, and a white chocolate dressing
Accompanied by Morgenhof Premier Selection 1996 (WO Stellenbosch) 		Wet 'n Wild Dishwasher Style Nyala Rump
DESSERT A Signature

A Table-side presentation of Rose Water and Turkish Delight Liquid Nitrogen Ice-cream boiled at -196 C for 30 seconds to create the smoothest, creamiest ice-cream you have ever tasted!
Accompanied by Fleur Du Cap Noble Late Harvest 		Turkish Delight Liquid Nitro Icecream
COFFEE Fusion Style

With an assortment of homemade biscotti, pink and white marshmallows, and Fusion-style fortune cookies



Thank you to all the members who helped supply photos of the evening. 		The Elegant and Attractive IWFS members ;-)
Shop 4
Silvervause Centre
Berea
Durban
info@fusion-cafe.co.za

Tel: 031 - 202 6182

City and Guilds (London) Training Provider Chaîne des Rôtisseurs Member

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email: shaunsmith@fusioncooking.co.za
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Our student chefs who train under Chef Shaun Smith and Chef Caryn England at the Fusion Cooking Chef School are placed in Top Durban Restaurants like cafe 1999, Spice, Engineroom, Ninth Avenue Bar and Bistro, Cafe 99, Hemmingways, Sprigs, Havana Grill, Marco Paulos, Engine room, Roma Revolving, Fish Cafe, Quarters, JAM restaurant, Avondale, Florida Road, Signature Life, Three Cities, Elangeni, Beverly Hills, Harveys, Bean Bag Bohemia, Makarange Lodge, etc The Top Chef School in Durban and Top Restaurant in Durban - Fusion Cooking Chef School is a member of the chaine des Rotisseurs. Chef Caryn trained under Maitre Cuisine Christina Martin from the Christina Martin School of Food & Wine when it was still a small family run business. Chef Shaun was the Regional Chef for Woolworths.