Site Visit

We were lucky enough to be on a site visit at the Polana hotel in Maputo. This hotel is one of the oldest in Africa. It has an old world glamour about it. It is set in the heart of the city but close to the edge of the sea with panoramic views of the Indian Ocean set around the coast. The hotel is well equipped to host events and has a domed structure that can accommodate 500 people for sitdown dinner. It also has great catering facilities and essentially located which makes hosting an event very easy. Gavin Rajah concept will be planning the next series of events for August at this wonderful venue.

Creating Magic with Gavin Rajah Concept

Creating magic by using trees that are painted in white. These created a beautiful and entrancing setting for a reception. Ambient lighting added to the overall effect for this event created by Gavin Rajah Concept. Delicate crystals, miniature birdcages with firefly LEDs just added the final touch.

Working in the Seychelles

Inspiration from Paris

Some gorgeous inspiration from Paris

DELICIOUS DESSERT FOR YOUR NEXT DINNER PARTY

 

Ingredients

FOR THE PIE

• 410g (1 can) sliced pie apples, drained
• 125ml milk
• 57g unsalted butter
• 125g self-raising fl our
• 200g sugar
• 2 large eggs at room temperature
• 1½ tsp vanilla extract

FOR THE GLAZE

• 60g butter
• 65ml milk
• 200g sugar
• 2 tsp vanilla extract
• 45g flaked almonds

TO SERVE

• clotted cream
• pomegranate seeds
• Maldon salt crystals

 

Directions

1. Preheat oven to 180°C.
2. Grease a deep pie dish generously with butter.
3. Arrange the apple slices in the pie dish.
4. Melt milk and butter over a low heat, stirring continuously, until the butter has melted and the mixture is heated through. Take care that it doesn't burn.
5. Combine flour and sugar in a bowl, then add milk mixture. Mix well.
6. Add one egg at a time and mix well, then stir in vanilla extract.
7. Pour the mixture over the apples and bake for 45 minutes.
8. Prepare the glaze by melting the butter, milk, sugar and vanilla extract in a pot over a low heat. Once the butter and sugar have melted, remove from heat and add the flaked almonds.
9. During the last 15 minutes of cooking time, pour the glaze over the pie. Once it’s finished baking, remove from the oven and leave uncovered to cool.
10. Serve with clotted cream, a handful of pomegranate seeds and a sprinkling of Maldon salt crystals.

Recipe submitted to Good Housekeeping 

ZEITZ MOCAA BENEFIT GALA DINNER

Produced, managed and conceptualised by Gavin Rajah Concept

WEDDING DESIGN - CONCEPT & MANAGEMENT - GAVIN RAJAH