In time for their second birthday, popular Johannesburg eatery Green Truffle recently appointed new Chef de Cuisine, Craig Bloemsma.

Declaring that he has come straight from the heated boardroom, chef Bloemsma aims to bring his analytical background and meticulous approach to detail into the kitchen. And With Ferran Adria and the new wave of Spanish chefs as inspiration, as well as a stint under food alchemist Richard Carstens during his Lynton Hall days, he hopes to redefine dessert-making in South Africa. Quite aptly, the restaurant launched a brand new dessert menu in celebration of his recent appointment at Green Truffle.

Join him for such innovative creations as Sago and coconut brûlée with vanilla shortbread, coconut ice-cream, apricot and Chardonnay syrup, or Pistachio ice-cream marbled with honeycomb, pistachio and white chocolate nougat, with pistachio shortbread, dried fruit compote and a honey tuile.