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	<title>Design News &#187; The Conservatory</title>
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		<title>A Christmas Dinner Worth Celebrating!</title>
		<link>https://designnews.co.za/a-christmas-dinner-worth-celebrating/</link>
		<comments>https://designnews.co.za/a-christmas-dinner-worth-celebrating/#comments</comments>
		<pubDate>Thu, 26 Nov 2020 10:00:04 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Constantia]]></category>
		<category><![CDATA[festive season]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[hospitality]]></category>
		<category><![CDATA[Liz McGrath]]></category>
		<category><![CDATA[The Conservatory]]></category>
		<category><![CDATA[The Liz McGrath Collection]]></category>

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		<description><![CDATA[Make this Christmas Dinner the most sumptuous ever with a lavish six-course festive meal conceived and prepared by Executive Chef Paul Nash of The Conservatory at The Cellars-Hohenort in Constantia, Cape Town. The jewel of the Constantia Valley, The Cellars-Hohenort is an impeccably appointed five-star hotel located in a majestic heritage building and surrounded by 9 acres of award-winning gardens. The Conservatory offers panoramic views out onto the renowned grounds of the hotel, which, combined with the tasteful interior design and fine food, all serve to enhance the experience. It’s an incredible setting with a delectable menu – what better for your festivities? Whether you’re in Cape Town on holiday, staying at the hotel, or a resident Capetonian who prefers to enjoy Christmas in gourmet style rather than slave away in the kitchen for days, The Conservatory is a welcoming, family-friendly destination for a memorable festive celebration. Chef Paul has taken the yuletide spirit to heart and opens the meal with a themed Christmas cocktail. The clear Christmas Turkey consommé is a contemporary play on the traditional bird; as is the classic gammon terrine, which is accompanied by roasted apple and pear. Artisan breads and butters round off the starters. [...]]]></description>
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		<title>If you’re having reservations about New Year’s Eve, let The Conservatory assuage any doubts…</title>
		<link>https://designnews.co.za/if-youre-having-reservations-about-new-years-eve-let-the-conservatory-assuage-any-doubts/</link>
		<comments>https://designnews.co.za/if-youre-having-reservations-about-new-years-eve-let-the-conservatory-assuage-any-doubts/#comments</comments>
		<pubDate>Wed, 25 Nov 2020 15:34:14 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Liz McGrath]]></category>
		<category><![CDATA[New Year]]></category>
		<category><![CDATA[New Year dinner]]></category>
		<category><![CDATA[New Years Eve]]></category>
		<category><![CDATA[TCH]]></category>
		<category><![CDATA[The Collection by Liz McGrath]]></category>
		<category><![CDATA[The Conservatory]]></category>

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		<description><![CDATA[Gathering to see off the Old Year and usher in the New is a tradition almost as old as recorded history. The earliest festivities to mark the start of a new year date back to the ancient city of Babylon. More than 4000 years later, we’re still honouring this important calendar milestone. The Conservatory has planned a tempting New Year’s Eve menu, created by Head Chef Paul Nash, that is designed to please your inner gourmet. Launch the evening’s festivities with a gin-based cocktail laden with notes of cranberry and hints of thyme. Canapés &#8211; an assortment of salmon cornettos, a caprese tower and duck praline &#8211; will be served simultaneously. To follow, there’s a piquant trio of West Coast Oysters embellished with tropical fruit and chilli salsa, cucumber and green apple, and a shallot vinaigrette. Alternatively, sample the Malay-scented line fish and prawns featuring a masala carrot purée, poached black mussels and a delicate coral tuile. Or there’s the truffle springbok tartare replete with beetroot chutney, pickled butternut, and fennel and sunflower seed lavash. For main course, the beef Filet Mignon has a rich bone marrow crust and is served with rapini, burnt butter pomme purée and a Cognac beef [...]]]></description>
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