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browns of rivonia chefs news writeup
Ken Garvey is the master chef at Browns Restaurant
 A restaurant is nothing without good food, and to make the food at Browns unforgettable, we have a chef that is innovative, creative and utterly brilliant. We have decided that all this brilliance can not be hidden and from now on, we will be sharing it with you.

This section of the site is dedicated to all things food related. Our Executive Chef, Ken Garvey will post monthly news articles & recipes for you to use at home.

Then we invite you to visit Browns to taste our version of the featured dishes, and compare.

each month, browns of rivonia will present a recipe from our executive chef
 

monthly recipe put together by the head chef at browns of rivonia restaurant

January 2010

beetroot stack recipe by ken garvey at browns

Beetroot Stack.

Serves 4.
 
4 Large beetroots
150g Goats chevron
10ml Honey
1 Bunch chives
1 Bunch parsley
50g Pine nuts, toasted
100ml Aged balsamic
25g Brown sugar
 


Method.
 
Boil the beetroots in salted water for 45 minutes or until tender. Finely chop the herbs, mix with the goats cheese, add the honey and season with black pepper.
 


To Make Dressing.
 
Bring the balsamic to a simmer, add the sugar and reduce to a syrup, remove from the heat and allow to cool.

When the beetroot has cooled, peel and cut into three slices. Make a sandwich with the goats cheese. Place in the centre of your plate, drizzle with the dressing, sprinkle with pine nuts and top of with some baby greens.

 
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