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Tanzania Dinner

Dar-es-Salaam, March 29, 2014

The newly-formed Bailliage in Tanzania met for its third event at Slipway’s newly re-opened restaurant “The Terrace”. Here we enjoyed the sunset at the poolside accompanied by Spier Methode Cap Classique sparkling wine.

The seven-course dinner was held in the restaurant with its elegantly-decorated tables. Before service commenced Bailli Délégué Elect Hans Heuer welcomed everyone. He included a special mention for a group from the Bailliage of Uganda.


Flaked kingfish layered with a spring onion and coriander mousse

Spier Signature Sauvignon Blanc

Confit of duck leg
on a beetroot carpaccio with spiced mango and balsamic reduction
Spier 21 Gables Chenin Blanc

Cream of tomato and red pepper soup
with herbed crepe and chili chicken dumplings

Oven-baked red snapper topped with a herb crust
served with flash fried leek and a pastis beurre blanc
Spier ‘Creative Block 2’ (Bordeaux-style blend)

Homemade passion sorbet with Champagne drizzle

Filet mignon

with rosemary-flavoured fondant potato, broccoli polonaise, Port wine reduction
Spier ‘Creative Block 3’ (Rhône-style blend)

New York cheese cake with strawberry coulis
Spier Methode Cap Classique Sparkling

Belgian-born Chef Eric Buitendjik and his team did an amazing job in the kitchen. With each course his reputation grew. Each one came with new colours, textures and tastes. The variety was exiting yet complementary. All in all it was a superb culinary delight!

Annette Sveen
Chargée de Presse Elect