Host your next celebration at Martha Who?

Host your next celebration at Martha Who?

Planning an intimate celebration with your nearest and dearest? Why not hold it at Martha Who Culinary Studio… We will design a bespoke menu for your special occasion and work to a theme of your choosing. 

Our venue becomes your venue but all the hard work is left to us, allowing  you time to connect with your guests while eating delicious food, receiving great service and avoiding all the ‘not so fun’ tasks that come with hosting a party. 

Martha Who? can accommodate up to 20 guests for a seated meal or a few more for a standing buffet type celebration.  Perfect venue and experience not only for intimate lunches and dinners but also for Baby Shower’s and other special celebrations.  2016-05-10_0002 2016-05-10_0003 2016-05-10_0004 2016-05-10_0006 2016-05-10_0008 2016-05-10_0009 2016-05-10_0005
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Woolworths menu ideas for your Christmas table …

Woolworths menu ideas for your Christmas table …

I was invited to the “Your first taste of our Christmas” party by Woolworths (aka the Mothership) and took my Mom along.   From arrival, I knew it was going to be a good party … the black runway carpet led us into the building, where we were whisked up by a waiting elevator to the Inner City Ideas Cartel building’s roof top bar (What a great venue for a function!) in Waterkant Street, Cape Town.  As the elevator door opened, we were greeted with a glass of bubbles – Yes please ! A second later, we were handed this delicious snack platter for 2 …

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Two very happy customers

Two very happy customers

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Jenny D from Top Billing was there and let’s just say my Mom was a little star struck (She’s a big fan) …

 

Woolies had a beautiful display of their festive food on show … some old favourites and some new items too. 

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(if you haven’t already, you have to try the Chocolate Brownie Mince Pies – OMW!)

 

 

 

 

 

 

 

They had Chef’s cooking up a storm in a make shift kitchen downstairs, churning out the most delicious canapés, using the Woolies products on display and the results were delectably delicious !

The Canapé Menus - each prepared by a different Chef

The Canapé Menus – each prepared by a different Chef

Some of the delicious canapés we sampled

Some of the delicious canapés we sampled – The Gammon Bitterballen Balls were a favourite, as was the pulled duck salad

Creative and inexpensive cutlery holder idea !

Creative and inexpensive cutlery holder idea !

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The gift bag we were spoilt with when leaving …

 

 

 

 

 

Thank you Woolies, we had a ball ! 

 

 

French Fries with Garlic Aioli 

French Fries with Garlic Aioli 

Photography by Darren Bester

Yield: Approximately 250ml

Ingredients: 

Thinly sliced french fries baked / fried & placed in canapé cones

2 Egg Yolks 

1 Heaped tsp Dijon Mustard 

Squeeze of Lemon Juice 

1 Garlic Clove Mashed 

125ml Canola Oil 

125ml Olive Oil 

Pinch of Salt 

Method: 

In a blender, combine the egg yolks, mustard, garlic, salt & lemon juice and give a quick blend on a low speed to combine (bout 10 or so seconds).  Slowly start trickling the oil into the mixture until you can see that it starts to thicken, once it starts thickening you can increase the flow of oil into the blender until all the oil has been combined.  Taste and season accordingly.  If too thick, add another dash of lemon juice.  

Cooks Notes: Refrigerate if not serving immediately.   Will keep for 3 days in the fridge. 

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Beef Fillet Bruschetta with Horseradish Cream, Micro Herbs & Red Onion

Beef Fillet Bruschetta with Horseradish Cream, Micro Herbs & Red Onion

Photography by Darren Bester 

Yield: 30 

Ingredients: 

1 stale baguette 

Approximately 250g Beef Fillet, cooked rare

2 heaped tsp Horseradish Cream from a jar 

200ml Creme Fraiche 

Handful Rocket Micro herbs

30 Thin slices of red onion

200ml Oil (Canola or Olive Oil)

Salt & Black Pepper 

Olive Oil for drizzling 

Method: 

In a small bowl, combine the horseradish & creme fraiche and set aside.  Cut the baguette into thin rounds.  Heat a griddle pan until hot, pour the 200ml oil into a bowl and dip the bread in until both sides are covered in oil, pop onto the griddle pan and turn once crispy and marked by the grill pan, repeat on the other side.  Remove from the heat and place on a cooling rack until cool.   Thinly slice the beef.  To assemble, dollop the horseradish cream onto each bread round, top with a piece of beef, micro herbs and slice of red onion.  Grind over some salt & black pepper, drizzle with olive oil & enjoy!

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