Information about your gourmet meal prepared by taste artist Gideon


"A taste artist transports the essential oils in each ingredient to your taste buds"

Background.
I had Lucit Restaurant for 27 years where I was head chef and manager. Despite having to close it, I still wanted to share my culinary art. My food is best served fresh and I went on a quest to find a new way of preserving other than freezing. 

The best method is high pressure that does not compromise the taste, nutrients and texture. 

Details of Preservation.
This food is preserved with High Pressure Processing where the food is packaged in a special polypropylene container. A company in Midrand subject it to a pressure of 6000 Kilo Pascal pressure in a special machine. That is 6 times the pressure you find at the deepest point under the sea. That kills all bacteria, but not the spores. The spores are only killed by heat, but heat also compromises nutrients and tastes. Spores grow very slowly under low temperatures and that is why you need to keep the food at 4 degree Celsius.

Researchers say that it lasts up to 3 months in the fridge. You can, however, keep the food for up to a day outside before eating. It lasts two days in the fridge after opening.
 I recommend eating it within two weeks, especially the al dente vegetables, as that is the average time when cell structures start to collapse. 

Freezing  compromises the taste and texture of food: The frozen cells in food expand and their delicate membranes break. When food defrosts, all the water and essential oils of the cells spill.

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      BEEF BULGOGI: R 135 Thin slices of rump steaks pan fried with a sweet and sour Bulgarian sauce of roasted sesame seeds and a hint of chilli.
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      BEEF RUMP STEAK: R 135. Super mature rump steak pan fried and then marinated in my beef jus extract..
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      CAJUN CHIBOTIE: R 112. Chicken bobotie with my mix of mild Louisiana spices baked in a roasted paprika custard.
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      CAPE MALAY BOBOTIE: R 120. Beef bobotie with my mix of mild curry flavours baked in a turmeric custard.
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      CAPE MALAY LENBOTIE R 100. Lentils cooked in my own vegetable stock with mild curry and star aniseed and then baked in the oven.
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      CHICKEN ALFREDO: R 115 Pan fried medallions of chicken fillet in a cheese and ham sauce.
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      CHICKEN FILLET PROVINAL: R 129 Pan fried medallions of chicken fillet marinated in my traditional French Provincal sauce.
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      CREAMY CURRY FISH: R 119. Yellowtail medallions are pan fried and then pickled in a spicy, mild, creamy, curry sauce.
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      LEBANESE LAMB CASSEROLE: R 149. Leg of lamb slowly braised in a mix of Lebanese spices, black beans and my own lamb stock.
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      LEG OF LAMB POTJIE: R 149. I use my Grandmas Groenboontjie bredie recipe to make this creamy bredie with a hint of wasabi.
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      MAROCCAN LAMBOTIE: R 139. Lamb bobotie with dried fruit flavours and my lamb extract baked in a roasted sesame seed custard.
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      OSTRICH OLIVES: R 125. Ostrich, brown lentil and mushroom mince wrapped in shoulder bacon.
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      OXTAIL: R 160 Oxtail slowly braised in my rich oxtail extract and red wine.
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      PIQUANT PORK: R 119 . Pork fillets pan fried and marinated in a mustard and pineapple sauce.
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      RUSSIAN STROGANOFF: R 122. Russians made by a local farmer are pan-fried and marinated in my tomato and roasted red pepper sauce.
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      THAI POBOTIE: R 112 Pork bobotie with my combination of mild Thai spices baked in a coconut cream custard..
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      VEGETABLE CASSEROLE: R 100 Twelve types of vegetables braised in my vegetable extract with coconut cream.
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      VENISON RAGOUT: R 139. Venison fillet matured for 21 days and then marinated in my special mix of herbs to palliate any wild tastes. I serve it in a venison sauce.
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