Tourism Corporation Africa - The Flying Culinary Circus of Chefs arrive in Johannesburg

FOR IMMEDIATE RELEASE
(Free-Press-Release.com) June 11, 2009 -- PRESS RELEASE
11 JUNE 2009

No clowning around with this culinary circus

Prepare yourself for a delicious journey, because July will see The Flying Culinary Circus descend on Tintswalo at Waterfall in Johannesburg and Tintswalo Atlantic in Cape Town for an unforgettable series of entertaining evenings and fabulous food.

Presented by a line-up of four illustrious Norwegian chefs who possess a great sense of humour and that special touch of Northern flair, guests will be treated to a three-course dinner using South African ingredients tempered by each chef¹s own interpretation.

Cauliflower and truffle soup, leek and artichoke tarts, scrimp ravioli, beef fillet and beetroot mash, and liquid centered chocolate cake have all been passionately debated amongst the chefs, and a menu that will delight guests has been settled on.

The inspiration behind The Flying Culinary Circus started with a VIP dinner at the opening of ³Per Gynt² in Central Park, New York in 2005. They have not looked back. Guests have included the royal families of the UK, Spain and Norway at Buckingham Palace, a gala dinner at Manny Mashouf¹s residence in Bel Air, US, appearances in Hollywood and Kuala Lumpur, as well as annual gourmet cooking courses in Tuscany, Italy.

And of course, the pleasure of the evening is quadrupled because guests are entertained, not by one chef, but four ­ each of whom has a special personal passion. Mathias Bugge Oien is a sauce and soup expert. His claim to fame is as chef of Norway¹s best voted restaurant, Bagatelle, from 2003 to 2005.

Trond Svendgard is a fish and shellfish expert who has won gold in the Chef Olympics and owns three successful restaurants. Tor Jorgen Kramprud Arnesen focuses on herbs and vegetables. He hails from Norway¹s most exclusive resort ­ The Per Gynt farm ­ and Hans Kristian Larsen¹s passion is meat. He was the chef at Mel Gibson¹s restaurant between 2000 and 2002, traveled as a chef through Thailand and Australia for a year, and also worked at Bagatelle.

These chefs may call themselves The Flying Culinary Circus and present menus in an entertaining fashion to famous people all over the world ­ but they mean business when it comes to fine dining and quality.

So if you are interested in spending an unforgettable evening with them, book now.


Ends/

Andrew Shapland     south africa