Harbour House’s culinary team love ordering our mushrooms, which are used in dishes such as the Beef Tataki with Chilli, Sesame and Pickled Mushrooms, and the Grilled Fillet of Beef with Mushroom Ragout. You’ll be hooked!

www.harbourhouse.co.za

This competition is now closed. Thank you to everyone who entered and keep watching this space for our next exciting chance to win!

The Nouvelle Easter Bunny has packed two extra special baskets this year! Each contains a bag of Dried Nouvelle mushrooms (your choice of Porcini or Shiitake), a 50ml bottle of Truffle Oil and our newly-released “Something About Mushrooms: The Art of Cooking with Exotic Mushrooms” recipe book. The perfect Easter surprise for any mushroom lover, delivered right to your door, valued at over R440 per basket!

Want to win? Take part in our Easter Hunt! Simply follow our Easter Bunny’s clues below to find the answers to 3 easy questions – that’s it!

Question 1:
Name 1 retail store where you can buy Nouvelle Exotic Mushrooms?
Easter Bunny clue: You can find our retail stockists listed right here on our website!

Question 2:
Which featured chef from our recipe book can you see in our Facebook cover photo?
Easter Bunny clue: You can head straight to our page by clicking here.

Question 3:
How many Nouvelle delivery trucks can you see in our Twitter cover photo?
Easter Bunny clue: You can head straight to our Twitter profile by clicking here.

Got all 3 answers? Email them to anya@nouvelle.za.net right away to enter, with Nouvelle Easter Competition in the subject line.

Want to increase your chances of winning? Like us on Facebook or follow us on Twitter, and tell us that you did so in your email, and you’ll get an extra entry!

- The competition runs from 18 March – 26 March, with winners announced on 28 March
- Only 1 email entry per person
- Winners will be notified by email
- Winners will be selected by means of a random draw, with the first 2 correct entries each receiving a Nouvelle Easter Basket
- Prizes include delivery via courier

With Meze (tapas) as the signature style of dining, guests can enjoy simple, fresh and flavourful contemporary dishes to be savoured.

Mezepoli’s culinary team love ordering our Exotic Mix of Shiitake, King Oyster, and White and Brown Shimeji, so make sure to look out for them on the menu!

If you’re after sugar, spice and all things nice (you know, like fine wines and exceptional cuisine), then make sure to head for the Spice Route Restaurant on the slopes of the Paarl mountain.

The Spice Route’s culinary team love using our exotic mushrooms on a weekly basis, with a particular fondness for our white and brown Shimeji. Word to the wise: Try the roasted Groeneveld duck with stir-fried tender stem broccoli, pak choi and baby corn, shitake mushroom pot stickers and smoky teriyaki sauce.

Make sure to like us on Facebook for more featured restaurants every week, along with delicious recipes, fascinating mushroom facts and generally a lot of fun(gi)!

His 18 year tenure with Uitsig is a testament to his talent and creativity in the kitchen – and did you he has cooked for names such as Robbie Williams, U2, and Claudia Schiffer, as well as a few royals, during this time?

Clayton is one of the top SA chefs featured in our brand new cookbook, Something About Mushrooms, and you can find his sensational recipe for Potato Lasagna with Ragu Mushrooms and a Vegetable Nage on page 16-17. You can also read our Q&A with him on page 18.

For more information about our book, or to order your copy, please contact Anya today.

With over 60 entries, our team had a truly difficult time of picking just one winner! We were blown away by the creativity of so many of the entries and it took us well over 2 days to stage a democratic vote across the teams from both Nouvelle and Pure. Of course, in the end there can only be one winner, and with a staggering 40% of the votes we’re delighted to announce Greg Marshall as the winner!

Hot on Greg’s heels were Susan Smuts and Inge Hansen, with 35% and 25% of the votes respectively. Whilst we were sad to not be able to send them to Pure as well, we’ll be rewarding their great entries with a copy of our brand new cookbook – Something About Mushrooms: The Art of Cooking with Exotic Mushrooms – delivered to their doors.

Greg, Susan and Inge, please kindly email your contact details to Anya on anya@nouvelle.za.net so that we can get in touch about your prizes!

Huge congratulations to our winner and runners up (you can view their entries below), and a big thank you again to everyone who entered. We’d also like to thank Pure and Hout Bay Manor for generously sponsoring the incredible prize that Greg will be enjoying this week! This certainly isn’t the last competition for the year, so make sure to keep your eyes glued to our Facebook and Twitter profiles.

Winning Entry: Greg Marshall

How do I measure, the love I have for you?
as much as chef philip’s love for mushroom?
as I ponder and let this idea bake
Me thinks why not do it over pure’s chocolate cake
while we are there I can treat you to a back rub at inzolo spa
so you can not tell me “I don’t care” ha ha ha!
more I think houtbay manor seems the answer to my prayers
I will impress you on valentines with my flair

2nd place: Susan Smuts

My dream might come true on Valentine’s Day -
Pure mushroom indulgence right here in Hout Bay
An evening of favourites ended off with some mousse
Add a kiss from my love and there’s nothing else I’d choose.

3rd place: Inge Hansen

May our LOVE grow like a MUSHROOM this Valentines Day
Enriched and enlivened in every way…
A PURE treat for two will bring what may,
From HOUT BAY MANOR…and this is my play!

In addition to this sensational prize, Hout Bay Manor is offering the lucky winner a specially discounted room rate of R1400 to extend the romance and spend the night, including a sumptuous breakfast the next morning.

So, how do you make sure to win this amazing prize? It’s quite simple:

1. Like Nouvelle Mushrooms on Facebook

2. Post a quote, saying or poem that includes both the words “mushroom” and “love” on our page – it can be something you’ve heard before, or you can come up with your own!

3. Want to increase your chances of winning? Like Pure Restaurant and Hout Bay Manor on Facebook. Get yet another additional entry every time you tweet the following phrase: I’ve just entered to win a 5 course Valentine’s dinner with @NouvelleShrooms and @PureRestaurant! Enter here http://bit.ly/Vt4a4r

That’s it! We’ll pick the best entry on 7 February 2013 and the winner will be treated to an unforgettable 5 course dinner for 2 at Pure Restaurant on 14 February 2013. Good luck and have fun(gi)!

]]> http://www.nouvelle.za.net/2013/01/29/win-with-nouvelle-and-pure-restaurant-this-valentines-day/feed/ 7 http://www.nouvelle.za.net/2012/09/06/mushroom-parfait/ http://www.nouvelle.za.net/2012/09/06/mushroom-parfait/#comments Thu, 06 Sep 2012 14:44:15 +0000 Nouvelle Mushrooms http://www.nouvelle.za.net/?p=469 Mushroom parfait, fricassee of exotic mushrooms, mushroom croquet and toasted pine nuts.

Serving: 10 pax

750g exotic mushrooms
200ml Creative base
230ml Milac Gold
3tbl spoons agar agar
200g bread crumbs
10g tyme
100ml olive oil
300g pearl onions
50g pine nuts
Salt and pepper.

Method

1. Sauté 350g mushrooms with 50ml olive oil, until golden brown. Add 300ml water and reduce to 100ml. Add 5g picked thyme, 200ml Creative Base. Once infused place in a blender and blend until smooth. Strain through a chinoise, put back in a saucepan add the agar agar and simmer for a few minutes. Fill 10 tubes of acetate with half of the mixture, place in the fridge and leave to set. Keep the remaining amount of mixture for plating.
2. With the remaining mushroom left over in the chinoise, add 100g bread, 30ml Milac Gold, roll into 10 small balls, coat with bread crumbs and deep fry.
3. Sauté the remaining mushrooms, season with salt and pepper, add 5g sprigs of thyme and the pearl onions cut in half length ways.
4. Lightly toast the pine nuts and roughly chop.

Supplied by Executive Chef Jonathan Gargan from 1800⁰ at Cape Royale Luxury Hotel.
http://www.caperoyale.co.za/

Nouvelle Mushrooms is featured in Crush 20!

Click here to read the beautiful “Art Issue”.

Continued growth of our existing and new markets, has necessitated the expansion of Nouvelle Mushrooms’ production facility in the Hemel-and-Aarde Valley, as well as its staff compliment.

We are proud to welcome Jocelyn de Klerk – Farm Operations Officer (B.COM Human Resource Management) and Jacques Bezuidenhout – Operations Manager (B.ENG Industrial) to the Nouvelle Mushrooms Team.

We value their contribution and look forward to working with these two accomplished individuals.