Due to a technical problem with the blog today’s post on last weekend’s Club 100 Christmas in June fundraising gala will only be uploaded at noon. Do check back later as there are some social pics to view as well as a recipe for the fabulous starter served on the night – the Radisson Blu Hotel’s executive chef Malcolm Bendrau will share his recipe for pumpkin and gorgonzola soup with pumpkin seed and nut brittle and mealiebread.
