A Well Lived Life
Curación × swanskitchen × Kerrygold
Hosted within a Curación-designed home and surrounded by pieces from the collection,
the evening unfolded through a menu created by @megankateswan of swanskitchen, with @kerrygoldsouthafrica butter at its centre.
Each course was created for a different setting within the home, allowing the menu and the evening to move together from the rooftop to the courtyard, through the kitchen and dining room, and into the lounge.
Food, design and gathering brought together through a shared appreciation for the rituals that make a house feel lived in.
A Well Lived Life, shared around the table.
The evening began on the rooftop.
Warm popcorn tossed in Kerrygold garlic and herb butter, finished with finely grated Dubliner and served in Mick Haigh vessels.
Paired with a gin and tonic with thyme, it was a familiar sundowner ritual reimagined, and the first taste of what was to come.
From the rooftop, guests moved into the courtyard for the second course.
Warm petit honey-yeasted rolls with tangy apricot jam, cold Kerrygold butter and smoked salt, served on a Curación warped steel plate.
Fresh bread and butter at its simplest, made considered through flavour, presentation and place. Paired with an extra-chilled Chenin Blanc.
The journey continued into the kitchen, where guests gathered around the island for the third course.
Kerrygold buttered soft eggs on charred sourdough with fresh chives and flaked salt, served directly from the wooden chopping board.
An intimate cooking moment centred around the place we naturally gather, paired with a French Champagne Mimosa.
Guests moved into a fully draped dining space, transformed for the main course and centred around a single table.
Kerrygold butter-basted free-range chicken with brown butter aromatic jus, colcannon with cabbage, kale and spring onion, and crisp lettuce spears with house vinaigrette and shallots.
Served family style on Curación plates and platters and paired with Pinotage, the ritual of passing dishes around the table became part of the experience itself.
Irish butter meets a South African table
For the final course, guests moved into the lounge.
Low light, softer conversation and a menu designed for lingering.
A Kerrygold cheese board with vintage cheddar, Dubliner and mature cheddar, accompanied by wafer crackers, fresh honeycomb, coffee beans and honey macadamias.
Alongside it, an Amarula-spiked Kerrygold hot chocolate in a Curación espresso mug with whisky butter fudge, followed by chilled bubbles to close the evening.