Understand the importance of seasonality from Chef Maritz's garden to table concept. Get a taste for organic cooking! | Unilever Food Solutions
![Garden to Table: Introduction](/chef-training-academy/ufs-academy/emerging-food-trends/garden-to-table/_jcr_content/parsys/set1/row2/span12/video_copy_copy/image.img.jpg/1633361227172.jpg)
Introduction
Chef Maritz, at Longridge Wine Estate introduces a menu rich in seasonal produce from the restaurant’s organic garden. Learn to cook two South African inspired dishes – Grilled Octopus and a polenta and pistachio cake – while indulging in home-grown ingredients.
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![Organic cooking](/chef-training-academy/ufs-academy/emerging-food-trends/garden-to-table/_jcr_content/parsys/set2/row3/span8/video_copy_copy/image.img.jpg/1633361278693.jpg)
The Concept
Chef Maritz shares the vision for the restaurant – a garden to table concept delivering organic cooking with a sustainable approach.
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![Char-grilled Octopus](/chef-training-academy/ufs-academy/emerging-food-trends/garden-to-table/_jcr_content/parsys/set3/row3/span8/video_copy_copy/image.img.jpg/1633361365484.jpg)
Octopus – Part 1: Preparation
From chargrilling octopus, to making chutneys, cracker shards and salsas – launch into Part 1.
Learn top-tips on seasoning and grilling octopus, while preparing fresh and seasonally inspired accompaniments.
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![Char-grilled Octopus Plating](/chef-training-academy/ufs-academy/emerging-food-trends/garden-to-table/_jcr_content/parsys/set4/row3/span8/video/image.img.jpg/1633361407088.jpg)
Octopus – Part 2: Plating
Part 2 plates all the components together, beginning with a chutney base, topped with octopus, salsa and cracker shards with broad bean shoots to garnish.
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![Polenta and Pistachio Vegan Cake](/chef-training-academy/ufs-academy/emerging-food-trends/garden-to-table/_jcr_content/parsys/set5/row3/span8/video_copy_copy/image.img.jpg/1633361461418.jpg)
Vegan Polenta & Pistachio Cake – Part 1
This simple cake doesn’t skip on textures and flavours. Learn the wheat and dairy free base, using ingredients such as lemon zest, pistachio, olive oil and almonds.
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![Polenta and Pistachio Vegan Cake](/chef-training-academy/ufs-academy/emerging-food-trends/garden-to-table/_jcr_content/parsys/set6/row3/span8/video_copy_copy/image.img.jpg/1633361539874.jpg)
Vegan Polenta & Pistachio Cake – Part 2
Chef Maritz shares one of the key components for the desert – Guava fruit. Combining guava with cardamom, vanilla, cinnamon sticks and Chandon blanc creating a delicious syrup and puree. Combine with a coconut yoghurt and toasted coconut shards.
![](/chef-training-academy/ufs-academy/emerging-food-trends/garden-to-table/jcr:content/parsys/set7/row2/span12/textimage_copy_copy_/image.img.png/1613391728515.png)
![Polenta and Pistachio Vegan Cake](/chef-training-academy/ufs-academy/emerging-food-trends/garden-to-table/_jcr_content/parsys/set7/row3/span8/video_copy_copy/image.img.jpg/1633361565329.jpg)
Vegan Polenta & Pistachio Cake – Part 3
Assemble all the components together for the dish combining the sponge cake with toppings of syrup, coconut shards and a siphoned coconut yoghurt.
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