“For me rolling out pastry dough and making bread is like therapy. Put me in a quiet corner somewhere and ask me to make a tray of croissants and I’m happy” she says. “I also enjoy the precision of making plated desserts and intricate confectionery items – especially when they contain chocolate!” she adds.
It has been only a few months since her arrival at Mount Nelson Hotel but Vicky has already implemented some refreshing changes to the world-renowned Afternoon Tea buffet.
“Simplicity is a sign of perfection”, she explains. “I like food that doesn’t hide between garnishes, and seasonal ingredients that speak for themselves. Variety is also important. I want visitors to our Afternoon Tea to be surprised and delighted every time they visit the buffet”.
Together with Executive Chef Rudi Liebenberg, Vicky has redesigned the layout of the Afternoon Tea buffet, returning to a traditional display of smaller, easy-to-eat delicacies, presented on vintage silverware. Included in the line-up are old-school favourites the likes of Black Forrest Gateau, Raspberry Vanilla Cream Cake, Madeleine’s, Rum balls and Smoked Salmon Choux Pastry Puffs. Also new to the Windsor Table is a Gingerbread and Gianduja Cake; a Lemon Chiffon, Passion Fruit and White Chocolate Cake, and fresh from the oven savoury Empanadas with assorted fillings like Curried Mince, Lamb or Mushroom and Goats Cheese.
The hotel’s best loved Baked Cheesecake, Carrot Cake, Chocolate Éclairs, Coconut Ice, Battenberg’s, Mini Quiches and Finger Sandwiches with fillings ranging from Cucumber and Cream Cheese to Rare Roast Beef and Egg Mayonnaise still prevail – but there is a new emphasis on distinctive flavours, variety and innovation.
Vicky spends a great deal of time researching the provenance of food and plans to add local flavour to the buffet with traditional South African desserts like Milk Tart, Koeksisters and warm Malva Pudding. “I like to understand the origins and intricacies of recipes. It gives depth and meaning to what I do” she says.
To add the perfect accompaniment to the perfect Afternoon Tea, a selection of premium leaf teas and flowering show teas sourced from local supplier Nigiro is available upon request.
The Afternoon Tea buffet is served in the Hotel Lounge daily from 14h30 to 17h30.
ZAR 150 per adult / ZAR 75 per child / ZAR 95 per pensioner (until end September)
(Includes one pot of tea, coffee or hot chocolate per person)
Morning Tea is served in the Hotel Lounge daily from 09h00 to 12h00.
ZAR 95 per adult / ZAR 50 per child
(Includes one pot of tea, coffee or hot chocolate per person)
For press assistance contact Benita Kursan on +27 0 21 483 1930, email bkursan@mountnelson.co.za.
For more information on Orient-Express visit www.orient-express.com, and for more information on Mount Nelson Hotel visit www.mountnelson.co.za.
Orient-Express (www.orient-express.com) is a hotel and travel company focused on the luxury end of the leisure market with many iconic and highly acclaimed properties. Founded in 1976 when the company acquired the Hotel Cipriani in Venice, Orient-Express has grown to encompass 51 businesses, including 41 highly individual hotels across five continents, two restaurants, two river cruise operations and six tourist trains, including the fabled Venice Simplon-Orient-Express which operates through Europe, linking London, Paris and Venice.
Orient-Express chooses to own or part-own and manage its businesses, and continues to seek out unique properties with expansion potential and to introduce new experiences, restoring romance, glamour and style to international travel.
