An evening with BORA and Kingscote Estate Vineyard

BORA Classic 2.0 on display at Kitchens Bespoke

An evening with BORA and Kingscote Estate Vineyard

The old saying is that the real party always takes place in the kitchen, so when you organise a gathering in a kitchen showroom with a pro chef and a local vineyard, it has all the ingredients to be a fantastic event! Last month, we invited customers and guests to a very special evening co-presented by BORA and Kingscote Vineyard.

Pro Chef Tarrant AblettThe food

Pro chef Tarrant Ablett from BORA hosted an evening in the showroom cooking at our Rotpunkt kitchen display on our BORA Classic 2.0 with Tepan steel grill.

Guests were treated to an array of delicious light bites cooked on the BORA Classic 2.0 and encouraged to have a go themselves. Tarrant demonstrated how intuitive the BORA Classic 2.0 is to use, plus how easy it is to clean!

Tarrant’s menu
  • Lentil, chickpea, chestnut, feta and herbs salad
  • Prawn skewers with mango and chilli salsa
  • Minted organic lamb skewers
  • Mushroom and truffle risotto
  • Salt-brined courgette and pine nut salad
  • Sirloin steak sample

It was hard to pick favourites, but the minted lamb skewers and the mushroom and truffle risotto were out of this world!

Pro tips

As well as eating his delicious food and learning about the BORA Classic 2.0, we were able to pick up some great tips from Tarrant as he hosted. Here are our top three, which everyone made a note of!

  1. When cooking meat, rest it for half the time it took to cook. So, if you roast a chicken for 1.5 hours, you rest it for 45 minutes. How simple is that to remember!
  2. When you’re resting your steak after cooking it, place it on a trivet or rack so the juices can run off, and rest it on each side. (The guests all agreed Tarrant’s steak tasted incredible!)
  3. When it comes to seasoning your steak before cooking it, only season it with rock salt. Pepper burns, so only season with pepper after you’ve cooked it.

The wine

Sophie from our local vineyard, Kingscote Estate, treated us all to samples of mouthwatering Kingscote Wines throughout the evening.

First up was a glass of Kingscote’s English Sparkling wine, which was paired with the Prawn skewers. The combination was absolutely divine.

When everyone had polished off the fizz, Sophie poured samples of the Kingscote Bacchus and Kingscote Rose wines and taught us about the grape varieties and flavour profiles.

Again, choosing a favourite was an impossible task, but the Bacchus came out on top!

Thank you to everyone who joined us and Tarrant & Sophie for your expertise and incredible food and wines. 

Fancy joining us next time?

Does this sound like the kind of evening you’d like to be part of next time? Drop us a line at info@kitchensbespoke.co.uk or sign up for our newsletter. 

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