Last Thursday night I was invited to the Mr Price VIP shopping night which took place at the Cavendish MrP store.
Along with myself and a couple of other lucky peeps we got to shop the exclusive Winter edit. I love Mr Price events, they always go all out and make sure you leave with a smile on your face.
One of the highlights of my night was definitely the marshmallow roasting station, making s’mores and trying to find elegant ways to eat them.
By the end of the evening I was all sugared out and completely satifised with my purchases having had the opportunity to give back by purchasing a tote bag where 100% of the proceeds went towards the Red Cap Foundation.
Thank you MrP for an amazing night,
Looking forward to the next.
Photo’s by myself & Justin Polkey
One of my highlights this past week, which may seem weird, was a salted caramel tart I had on Friday afternoon.
I feel in love with salted caramel when I had my first Laduree Macaroon in London four years ago. It was the most unbelievable explosion I have ever experienced food wise, still so to this day!
So this weekend when I walked into Queen of Tarts in Cape Town and saw “Salted Caramel Tartlet” on their menu I knew straight away what I was going to order. Crunchy pastry, a beautiful burnt caramel centre with the slightest hint of Maldon salt. Perfection. Enjoyed in the morning Winter sun streaming in through the windows. I couldn’t have been happier.
So how did caramel develop a taste for salt? Well as far as research can tell it started in the late 1990′s when French chef, Pierre Hermé, known for his experimentation, invented a salted caramel macaron that inspired a small cult among American food professionals.
I love what Nigella Lawson has to say about this divine God-sent goodness: “Ticking off the holy trinity of sugar, salt and fat – salted caramel is the class A drug of the confectionery world.”
So basically what I am trying to say in this post is this…
If you have not tried a salted caramel ANYTHING do yourself a favour and try something, anything! It’s the perfect combo of sweetness and saltiness.
ABOVE: The irresistible salted caramel Laduree macaroon.
ABOVE: The orgasmic ingredients when combined.
ABOVE: My salted caramel tartlet at the Queen of Tarts in Cape Town, Observatory.