ICA
Best
Dessert
Spud Dinner
M id n ig ht Sw im LanternS
Synopsis
Top clients for one of the countries largest banks were treated to a private dinner with
John Cleese and Troye Sivan from the movie, Spud. The movie is set in boys private boarding
school, in South Africa in the early 90’s and focuses on the life of a young boy, John ‘Spud’
Milton, and all the trials and tribulations that go with life as a “blooming” teenager in an all
boys private boarding school. The client wanted us to create a memorable menu whilst
incorporating scenes from the movie where possible and of course spuds! With potatoes as
our main focus throughout the menu we kept the highlight for the dessert, based on one
of the infamous scenes from the movie - the late night swims.
Concept & Objectives
After watching the movie, we dissected each scene to see how we could incorporate food
that would not only involve potatoes but would also conjure up some of the same emotions
that the boys experienced in the movie. One of our favourite scenes from the movie included
the “illegal” late night swims when the boys would sneak out of the school after lights out to
swim in the local dam. How could we involve the guests in this scene? How could we make
them “co-conspirators” in this illegal late night swimming?
Having recently discovered a local product of solar-lit preserve jars we knew this was it!
Lanterns! You need light if you gallivanting through the woods at night and this would
definitely make the guests a part of the experience. The dessert would be plated inside
the solar-lit jar – perfect!
Sweet “Spud” Pie
oasted marshmallows, honey comb, praline ice cream, cinnamon puff pastry, liquid
nd a salted crumble of toasted pecan nuts, ground almond and oats toasted marshm
oney comb, praline ice cream, cinnamon puff pastry, liquid caramel and a salted cru
f toasted pecan nuts, ground almond and oats toasted marshmallows, honey comb,
e cream, cinnamon puff pastry, liquid caramel and a salted crumble of toasted pecan
Presentation
Our first challenge was incorporating a spud into a dessert. Sweet potato was our spud of
choice…naturally. However we needed to create a dessert that would be easily plated within
the jar but at the same time have a visual impact once lit and viewed from the outside of
the jar. We trialed different options and eventually settled on a dense sweet potato blondie
with delicious aromatics and spices. We then worked on different textures and flavours to
accompany the dessert and realized that we were in essence deconstructing a sweet potato
pie or better still a Sweet “Spud” Pie, which is what we later named it. We were very mindful
of the presentation throughout the planning process and used this as a priority when working
out the additional elements. Our final textures and flavours that would contribute to our sweet
potato blondie included toasted marshmallows, honey comb, praline ice cream, cinnamon
puff pastry, liquid caramel and a salted crumble of toasted pecan nuts, ground almond and oats.
Challenges and Obstacles
Heading towards the day of the event, our first challenge was charging 150 solar panels and
ensuring they were all fully charged on the night. Thank goodness the sun shone the day
before so that ticked a very important box.
Set in an old private school dinner hall, guests were engulfed into the emotion and excitement
of the Spud movie – however we on the other hand were thrown right into a tiny school
kitchen with no plating space. As dessert was following straight after main course with no
formalities or waiting period, one of our biggest challenges was clearing down main course
and laying out 150 solar jars and then plating seven elements in each jar without marking or
messing up the side of the jar as we plated. We created a systematic production line of two
groups of chefs, each with a dessert component. Each chef followed the next chef and so the
dessert was plated in an efficient and oraganised fashion.
The ice cream also created an obstacle, as we wanted all the lanterns to enter the dinner hall
at once, to create a dramatic entrance. Therefore we had to plate all 150 jars and seal with
lids before service could begin. To overcome this challenge we pre scooped the ice cream at
our kitchen and packed them in polystyrene boxes with dry ice so that by the time it came to
service the ice cream would be at a perfect temperature.
The lights were dimmed and the waiters entered the room with a Sweet Spud Pie Lantern in
each hand. Oohs and aahs were heard from all around the room, then it burst with excitement
as guests opened their jars and dug deep into their lanterns, like kids in a cookie jar, and
indulged in this utterly delicious “spuddy” explosion.
Sweet Potato Blondie
Yields 14 small portions – depending how you cut it
INGREDIENTS
3/4 cup cooked, mashed sweet potato
2/3 cup sugar
1/4 cup milk
1 1/4 cups cake flour
1/4 tsp salt
1/2 tsp ground ginger
1/2 cup canola oil
1/2 cup demerara sugar
2 tsp vanilla extract
1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground allspice
Method
Preheat oven to 180’C.
Grease an 8 x 8 inch baking pan with non-stick cooking spray.
In a large bowl, mix together the sweet potato, oil, sugar, demerara
sugar, milk, and vanilla extract until smooth.
Sift in the flour, baking powder, salt, cinnamon, ginger and allspice.
Mix just enough to moisten, do not overmix.
Pour mixture into the prepared pan and smooth the top with a spatula.
Bake for 30 minutes or until a wooden skewer comes out clean. But take
care not to overbake.
Allow the blondies to cool at least 30 minutes for the texture and flavor
to fully develop, then cut into 14 small squares or rounds with a cookie
cutter. Store in airtight container until required.
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id Caramel
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salted crumble of toasted pecan nuts,
almond and oats toasted marshmallo
comb, praline ice cream, cinnamon p
liquid caramel and a salted crumble of
pecan nuts, ground almond and oats
Yields approximately 2 cups
INGREDIENTS
1/2 cup cake flour
1/2 cup pecan pieces
1/2 cup flaked almonds
1/2 cup rolled oat
1/4 cup demerara sugar 1/2 tsp ground cinnamon
1 tsp ground sea salt4 Tbsp salted butter, cut into small cubes
METHOD
Mix all ingredients together in a bowl.
clumps.
Rub together with your hands until the mixture becomes small
at 180’C,
Sprinkle on a non stick baking sheet and bake for 8-10 minutes
e an
stirring the crumbs twice during the cooking process so as to ensur
even toasting of all ingredients.
Yields 1 cup
INGREDIENTS
1 cup sugar
1/2 cup heavy cream
6 Tbsp unsalted butter, room temperature
METHOD
Place the sugar in a dry nonstick saucepan over moderate heat,
slowly allowing the sugar to caramalise.
the heat and
After the sugar has dissolved and the colour turns amber, lower
add the cream slowly while continuoulsy whisking.
Once the cream has been incorporated and all sugar is dissolved,
remove from the heat and stir in the butter.
Mix until well incorporated.
Cool and keep in an airtight container until required.
Serve hot or cold.
Honeycomb
INGREDIENTS
120ml sugar
60ml golden syrup
10ml baking soda (well sifted)
METHOD
Place the sugar and syrup in a saucepan and bring to the boil.
Boil for 10 minutes.
Then remove from heat and add the baking soda and mix.
Turn onto a well greased tin and chill.
Break into pieces when cool.
Cinnamon Puff Pasty Straws
INGREDIENTS
Ready made puff pasty sheets
2 tsp ground cinnamon
1 cup demerara sugar
1 egg yolk
METHOD
Mix the cinnamon and sugar together.
Cut the puff pastry sheets into 1cm straws and place on greased baking sheet
Brush each pastry straw with beaten egg yolk and sprinkle liberally with the
cinnamon sugar mixture.
Bake at 200’C until the puff pastry has puffed up, are a light golden brown
and the sugar has slightly caramalised.
Cool and store in an airtight container until required
oasted marshmallows, honey comb, praline ice cream, cinnamon puff pastry, liquid
nd a salted crumble of toasted pecan nuts, ground almond and oats toasted marshm
oney comb, praline ice cream, cinnamon puff pastry, liquid caramel and a salted cru
f toasted pecan nuts, ground almond and oats toasted marshmallows, honey comb,
e cream, cinnamon puff pastry, liquid caramel and a salted crumble of toasted pecan
round almond and oats toasted marshmallows, honey comb, praline ice cream, cinn
uff pastry, liquid caramel and a salted crumble of toasted pecan nuts, ground almond
nd oats toasted marshmallows, honey comb, praline ice cream, cinnamon puff past