So, what's the grub?
Sausages and mash with proper onion gravy (the sausages must be from Jimmy's Farm); then a very big Vacherin Mont d'Or with sourdough toasted with olive oil, rubbed with garlic and thyme; and finally tarte tatin, made with Pink Lady apples, and clotted cream.
very specific. Are you going to be picky about a cocktail?
You bet. Bellinis from Harry's Bar in Venice.
OK. Get the drift. How about a venue?
On top of Table Mountain in Cape Town in mid-December in time to get the sunset.
and how will you get there?
First we'll take Concorde to Venice for a short gondola ride and to stop off at Harry's Bar for Bellinis. Then we'll fly to Cape Town, where I'll take a last scenic tour around the coast on my 1,200cc BMW motorbike.
Who's behind the stove?
Shaun Hill, because he is truly British and would just know how to cook up the best bangers and mash.
Vino?
Pomerol, Château Pétrus 1973 (most probably not the best year for this wine, but I have to celebrate my birth year), and Pauliac, Château Lafite-Rothschild 1961 for the sausages and cheese. And some Hungarian Tokay 1995 to go with the tarte tatin.
Bread?
Vegemite and cheese rolls baked by one of my chefs de partie, Kane Shaw.
Who are you sharing the Vegemite with?
Michael Schumacher (my hero), Professor Robert Winston (love his voice), Anne Robinson, Mike Smith, Michael Caines, Juliette Binoche, Audrey Hepburn (for my dad), architect Antoni Gaudi, Ferran Adrià, Heston Blumenthal, Michael Parkinson and, of course, my late father, Harlan (he won't have a clue what's going on, but will be too busy staring at Audrey to worry).
Who's next to you?
Michael Schumacher and Robert Winston.
Vibes?
R'n'B - Jill Scott and Gary Jules live will be good.
Flowers?
King proteas and white roses.
What are you wearing?
Either my biking gear or I could splash out on a little black Gucci dress and some Jimmy Choo shoes in black satin.
Coffee or tea?
Rooibos tea from the Cederberg Mountains of South Africa, fresh mint tea and 100% arabica high-roasted coffee. Plus liquid-centre salted caramels from L'Artisan du Chocolate.
Madalene Bonvini-Hamel is head chef, directors' dining, at BaxterSmith