Wonderfully sweet and tangy, KUMQUAT

Wonderfully sweet and tangy, KUMQUAT

Chef Erwin uses the beloved delicacy with the Chocolate Ganache dessert. Kumquats are very healthy fruit and distinctive in that the fruit is eaten whole, peel and all.


Kumquat has calorific value equivalent to that of grapes. 100 g of fresh fruits provide only 71 calories. Nonetheless, they are incredibly rich sources of health-benefiting dietary fiber, minerals like calcium, copper, potassium, manganese, iron, selenium, and zinc, vitamins A,B, C and E, and pigment anti-oxidants that contribute immensely towards wellness.


So, kumquats are very healthy fruit indeed. The tree is a small evergreen, native to the mountains of south-eastern China and Vietnam, and is grown both for its delicious fruit and as an ornamental shrub in many parts of the world. The name kumquat or kam kwat means ‘little orange’ in Cantonese. A mature kumquat tree bears several hundred olive-sized, brilliant orange fruit year round.

Available July 28 till August 10, 2017


Poached Dover sole fillet served with cold potato mousseline, green asparagus, crispy capers, potato chips, sud & sol tomatoes, chives and truffle dressing

“Vol au vent” of escargot puff pastry shell stuffed with garlic-mushroom ragout and escargots, caramelized onions and topped with bacon, pearl onions and parsley

Creamy white onion soup with pork belly, cress and herb oil


Miso glazed salmon and coconut shrimp served with white rice, braised savoy cabbage with egg and chili oil

“Coq au vin” in red wine braised corn chicken served with mashed potato, mushrooms, braised vadouvan carrots and beet chips

Picanha steak (top sirloin cap) with potato-pesto gratin, haricots verts, candied bacon and red wine-smoked garlic sauce


Chocolate ganache with kumquat confit, strawberries, spiced cookie and passion fruit sherbet


A WORD FROM THE CHEF – On a bi-weekly basis Chef Erwin prepares some of the most popular seasonal specials from North Europe which he creates from scratch with the freshest and finest ingredients and products at the time.

Recipe & plate by Chef Erwin Hüsken / Chef Rob Nollé

Photo by Kenneth Theysen | Timeless-Pixx