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#TsogoSun #OnAPlate: 54 On Bath The Amuse Bouche

Tsogo Sun

From memories of kitchens at home to restaurant venues across the country, food is one of our favourite obsessions.  This is the 9th article in a IndianSpice series @TsogoSun #OnAPlate, on the diversity and vibrancy of food from the chefs of Tsogo Sun’s hotels and venues!

#Gastronomy101: The definition of amuse bouche is a French term which means a little bit of food which is served before the meal to stimulate the appetite.

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Meet: Lebohang Mokoena, born and raised in Vereeniging, started his career as a trainee at the Riviera on Vaal after qualifying pursued a career in the Kruger National Park cooking at Selati restaurant.  An opportunity arose to be part of the opening team at Crowne Plaza and Stay Bridge Suite in Abu Dhabi Yas Island.

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After a 3 year stint in Abu Dhabi it was time to return home and Lebo joined the 54 on Bath team as a Sous Chef and later promoted to a Senior Sous chef.

Lebohang shares this Yellow fin Tuna, bloody Mary jelly, avocado puree and black radish recipe with us! 

Yellowfin tuna

  • 200g of yellowfin tuna
  • 1 lime
  • salt
  • black pepper

Bloody Mary jelly

  • 3 gelatine leaves
  • 250ml of tomato juice
  • 3 tbsp of vodka
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Tabasco

Avocado purée

  • 1 avocado
  • 1 tbsp of crème fraîche
  • 1/2 lemon, juice of
  • sea salt
  • black pepper

Scallops and Black radish

  • 4 scallops
  • 1 white radish
  • 1 tbsp of olive oil
  • 1 tsp coriander, chopped
  • 1 tsp dill, chopped
  • sea salt
  • black pepper


For the Bloody Mary jelly, place the gelatine leaves into cold water to soak for 4 minutes

Combine the tomato juice, vodka, Worcestershire and Tabasco sauces in a pan and gently warm over a low heat. Add the gelatine to the tomato mixture, and stir until dissolved. Pour into a shallow dish, and refrigerate until set. Peel the avocado and remove the stone. Place in a food processor along with the crème fraîche, juice from the 1/2 lemon, sea salt and pepper and blend until smooth. Set aside until needed. Dice the tuna, then grate the lime zest over it and season with salt and pepper

Juice the lime and mix with the coriander, dill and olive oil. Slice the scallops and white radish and place in a container. Pour the lime marinade over the scallops and white radish. Season with salt and pepper and leave to marinate for 3 minutes. Arrange the diced tuna on each plate. Remove the Bloody Mary jelly from the fridge, cut into small cubes and arrange next to the tuna. Spoon small mounds of the avocado purée between the tuna and jelly.

To finish, add the scallops and white radish and spoon over the lime marinade. Garnish with fresh pea shoots

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About Naufal Khan

Naufal Khan was the Publisher at ADISHAKTI MEDIA and the editor-in-chief of the South African Indian news service Indian Spice. Khan was former Sunday Times journalist and also an occult fiction and non-fiction writer with several published titles.

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