From the Farm/ Recipes

MasterChef. Masterpiece. Masterbrie

Traditionally January brings with it a variety of emotions: resolve, hope, determination, misery. It is less traditional that January should involve a sumptuous 6 dish Indian banquet cooked for you by a MasterChef winner accompanied by a wheel of truffled brie.

Let’s pause there, a wheel of truffled brie.

Never has a hymn to unctuous lactosity been so toothsomely harmonized. Anyone suspicious of the ability of base elements to combine into a tactile and sensual alchemy should have beheld that disc of mouldy milk filigreed by seams of mulchy oak root fungus.

But I get ahead of myself.

We had gathered together again as a business to look at the third quarter trading as WeFiFo. We were joined by developers, digital marketeers, hosts and the head office team. We sharpened our action points, we counted our numbers, we charted the pie. WeFiFo is a community and it is a community built on food. That goes for our staff and partners as much as it does for our hosts and guests and so, despite the well-intentioned bowls of fruit scattered around the desks, by 12.30 there were some anxious looks, some wandering thoughts, some speculative drool.

The WeFiFo Team

We were joined by developers, digital marketeers, hosts and the head office team. We sharpened our action points, we counted our numbers, we charted the pie

Previously we had enjoyed the attentive administrations of the wonderful Ibu Laksa who cooked a fantastic Sri Lankan feast for us. This time we had invited Masterchef winner and WeFiFo friend Dhruv Baker to cook for us and we had strategized ourselves into that peculiarly January-ish flavour of low blood sugar.

We had provided a 6-kilogram pork leg for the meal and so were hugely excited to have to following menu introduced and more importantly plated by our disarmingly charming chef:

Main Meal: 

Spiced Pork with Yogurt
Chickpea and Aubergine Curry
Onion, Tomato and Coriander Salad


Chocolate Torte with Amaretto Clotted Cream
Wheel of Truffled Brie


Somewhat predictably everything was delicious. For many the star of the show was the chickpea curry – the recipe for which appears here.


Dhruv Baker's Chickpea and Aubergine Curry

Print Recipe
Serves: 20 Cooking Time: 1 hour


  • 2tbp Vegetable oil
  • 2 White onions finely chopped
  • 1tsp Grated ginger
  • 1tsp Garlic puree
  • 1tsp Fennel seeds
  • 1tsp Nigella seeds
  • 0.5tsp Turmeric powder
  • 1tsp Coriander powder
  • 0.25tsp Hot chilli powder
  • 100g Tomato puree
  • 1200g Tinned chickpeas (drained)
  • 2 Aubergines cut into chunks
  • 250ml water
  • Salt and pepper to taste



Heat the oil in a pan and cook the onions till soft and translucent


Add the ginger and garlic and cook for a further 5 minutes


Add the fennel, nigella, coriander, turmeric and chilli powder and cook for 3-4 mins (add 50-100 ml of water if it's sticking)


Add the tomato puree, cook for a further 10 minutes, add the chickpeas and the cooked Aubergine. Add 250ml water and cook covered for 10-15 mins.


Season and serve.


Everyone ate everything. And then, in honour of January watch-the-waisters everywhere, we ate seconds.

Unbeknownst to us we also had pudding provided. There was much debate as to what order the chocolate cake and wheel of truffled brie should be consumed, but with most people opting for a wedge of both on the plate the debate quickly became academic.

The problem with getting your day long business review catered so brilliantly is that the afternoon session can be rather slow. Thankfully we had kept some rather thrilling developments up our sleeve to motivate the gang – watch out for some industry defining announcements in the following weeks.

{Words by Jon Stefani, images by Timothy Tyndale and Seni Glaister}











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