Tambuki

we arived at Tambuki at 11:30 and straight away we started to prepare our food.
i first stared off with the holinday sauce which consists of three yokes of the egg and 2 tots of vinigure and multed butter. i had to use a double boiler for the sauce and a french wisk once i did the holinday sauce i moved on to my rasoto which is an Italian rice dish where i added mushrooms and parsly . i only started with the fish when the guests arrived cause i wanted to steam the fish which is quite quick... the final plating was portabelo mushroom the bottom and the rasoto on top wit the fish wraped in bamboo on the sides with holinday sauce over it.

Tambuki

we were all told that we were going to be cooking for the owner of sondela at a 4x4 camp called tambuki where there is no electricity.
we started to prepare our food in the main kichen i started off by getting all the fish that we were going to use.
I took bamboo leaves that were soaked in white wine and lemon juice for a day and cut them to size becaue i needed to fit a piece of yellow tail, 2 pieces of samon and a piece of kingklip ..and what i did was wraped the fish in the bamboo leaf..