Gerry Cupido|Published 25 minutes agoThere is something about winter entertaining that feels a little more special. The colder weather encourages slower afternoons, longer conversations and tables filled with rich, comforting food shared among close friends.If you are planning an intimate lunch at home this season and want to truly impress your guests, this elegant three-course menu is exactly the kind of spread that will leave everyone talking long after dessert.Created by Executive Chefs Godfrey Kinyanjui and Gary Msane Opperman, alongside Pastry Chef Rahul Bansee from The Fig Tree Restaurant, the menu brings together bold seasonal flavours with restaurant-style elegance.From a gooey brie and caramelised pear tart starter to a buttery seafood boil served with fried rice, and finally a decadent brûlée fig tart, each course feels indulgent without losing the cosy comfort that winter dining is all about.It is the kind of menu best enjoyed with candles lit, good wine poured, and guests lingering around the table for hours.Starter: Brie and caramelised pear tartIngredients (for the short crust pastry)1/4 cup all-purpose flour1/2 tsp salt7 tbsp unsalted butter, cold, cut into 1cm cubes3 tbsp ice cold water (+ more as required)Ingredients150g – 200g Brie cheese sliced2 ripe pears, thinly sliced1 - 2 tbsp butter1 - 2 tbsp brown sugar or honeyCinnamon and/or nutmeg to tasteOptional: Fresh thyme, chopped walnuts/pecans, red onionMethodPrepare the short-crust pastry: Combine all ingredients to form a dough. Chill before rolling out to line the tart tin and blind bake for 10 - 15 minutes until lightly golden. (Blind baking helps prevent a soggy crust. All you need to do is line the dough with parchment paper and place a handful of beans or rice at the centre before baking.Caramelise the pears: Melt 1 tbsp butter in a pan with 1 - 2 tbsp brown sugar and spices (cinnamon/nutmeg). Sauté pear slices for 5 - 7 minutes, until tender and caramelised, then set aside to cool slightly.Layer the ingredients: Spread sliced brie cheese over the centre of the pastry. Arrange the caramelised pear slices over the brie, either in a fan pattern or overlapping rows.Add toppings: Sprinkle with chopped walnuts or pecans and drizzle with honey.Bake and serve: Bake in a preheated oven at about 175 degrees for 5 – 10 minutes until the cheese is gooey. Garnish with fresh thyme leaves or a balsamic glaze before serving warm. Serve with a garlic bruschetta.Main: Fig Tree seafood boil with fried riceIngredients100g baby potatoes2 cups water5g smoked paprika5g garlic powder5g oregano5g onion powder5g lemon-and-herb seasoning5g garlic, minced25g fish stock2.5g cayenne pepper (optional)250g sweetcorn on cob200g mussels150g prawns, cleaned110g calamari tube80g chorizo90g lemon120g butterFor the Sauce110g onion, finely chopped5g Cajun spice5g smoked paprika5g garlic powder.5g oregano5g onion powder5g lemon-and-herb seasoning150g Fish FilletMethod: Seafood BoilTo boil the veggies and seafood, place the potatoes in a colander. Place the water, spices and garlic, and stock in a pot and place the colander over the pot, then bring to a boil to cook the potatoes. Add the sweetcorn to the colander and cook for 10 minutes.Add the mussels and cook for 5 – 7 minutes. Add the prawns and cook for 5 minutes. The seafood cooks at different rates, so be sure not to add both at the same time, or you’ll have overcooked prawns.For the sauce, in a large pan, melt 30g butter and fry the onion until soft.Add spices for the sauce, and cook for about 3 – 4 minutes, until fragrant.Add the remaining butter (90g) and melt. Add 1 cup of the seafood cooking liquid, then squeeze in some lemon juice.Remove the seafood from the pot and add to the butter sauce with some of the seafood cooking liquid. Add the corn and potatoes and toss to coat well in the sauce.Ingredients: Fried Rice115g cooked white rice30ml vegetable or canola oil, divided80g onion, finely chopped80g carrot, peeled and cut into small dice30g spring onion5g cloves garlic, minced5ml soy sauce5ml toasted sesame oil1g salt1g ground white pepper1 large egg50g frozen peasMethodIf you are using day-old rice, transfer to a medium bowl and use your hands to break rice up into individual grains before proceeding.Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking.Add half of rice and cook for about 3 minutes, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture.Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.Return rice to wok and press it up the sides, leaving a space in the middle.Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook for about 1 minute, stirring gently until lightly softened and fragrant.Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.Push rice to side of wok and add remaining 1/2 tablespoon (7ml) oil.Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.Add frozen peas and continue to toss and stir until peas are thawed and each grain of rice is separate. Serve immediately.Dessert: Brûlée Fig TartIngredients for the crust168g unsalted butter, preferably French-style with 82% fat, at room temperature.You’ll also need a bit more to prepare your pan¼ tsp fine sea salt1 cup confectioners’ sugar, sifted⅓ cup almond flour, sifted1½ tsp vanilla extract1 extra-large egg, beaten2 ⅔ cups all-purpose flour or cake flour, siftedIngredients for the tart⅔ cup almond flour¾ cup confectioners' sugar¾ tsp cornstarch1 tsp cake flour or all-purpose flour5 Tbsp unsalted butter. Preferably French-style, at room temperaturePinch of fine sea salt½ tsp vanilla extract¼ tsp almond extract1 extra-large egg, beaten1 Tbsp dark rum½ cup fig jam500g fresh figs100g confectioners’ sugar for brûléeMethodBegin by preparing your crust. In a stand mixer fitted with paddle attachment, cream butter and sea salt on medium speed for about a minute.Scrape down sides of bowl and paddle with a rubber spatula and add confectioners’ sugar.Combine with butter at low speed.Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.Gradually add egg and a quarter of the flour (approximately 55g). Beat at low speed until just incorporated.Scrape down bowl and paddle, then gradually add remaining flour and mix just until dough comes together, stopping from time to time to scrape in any mixture adhering to sides and bottom of bowl.Be careful not to overbeat. Your dough should be soft to the touch.Separate dough into two equal portions. Gently press each portion into a ½-inch-thick rectangle. Double-wrap airtight in plastic wrap. Refrigerate one dough portion for at least four hours, preferably overnight; chill or freeze the second portion for another use.Very lightly (you should not be able to see the butter) butter a 9-inch tart pan with a removable bottom.On a lightly floured surface, roll out dough to a 10 ½-inch circle, ¼ inch thick. Dust work surface and dough often and work quickly so dough remains cold.Gently roll dough over lightly dusted rolling pin and transfer to pan, gently easing it in and trimming the top edge. Chill uncovered for at least 1 hour, preferably longer, if you are able.Prepare the tartPre-heat your oven to 180 degrees.Sift together almond flour, confectioners’ sugar, cornstarch and flour into a medium bowl.Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle attachment and beat for 1 minute at medium speed.Scrape down bowl and paddle and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg.Add rum and beat at medium speed until egg and rum are incorporated.Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.Place in oven and bake for 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream.Remove from oven and let cool for 40 minutes on a rack. Keep an eye on it as it may not need the full 40 minutes.Using a small spatula, spread fig jam over surface of tart in an even layer.Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eighths. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards.If you are not serving right away, refrigerate. Sprinkle with sugar and “burn” just before serving to create your brûlée.IOL LifestyleGet your news on the go. Download the latest IOL App for Android and IOS now.