Tuesday, 20 October 2015

Ginja Food Magazine Lunner

I recently attended a media “lunner” (lunch + dinner) at Ginja Food Magazine. 

Lovely table in the Ginja diningroom

The event was to introduce everyone to the new owner of the magazine. The magazine was started by Chef Jacqui Brown and she and her team had built it up to be a high quality food magazine – the only magazine in South Africa to be owned and run by a chef. I am very pleased to say that the magazine is still owned by a chef – Chef Francois Ferreira who took over in June 2015. He will be running the magazine with his partner Denise Lindley.


Chef Francois Ferreira

Denise Lindley

Chef Francois Ferreira also owns and runs the Francois Ferreira Academy situated in George on the Garden Route, which provides training in culinary arts and hospitality management. He certainly is a very busy man as he also appears on radio and TV and has written four books.

Of course the most important part of everything was the food! Our delicious starter was Haddock & Hake Mousse served with Raisin Relish and the most divine home baked Seed Loaf. I must, must get the recipe for the Seed Loaf. Chef Francois explained that the starter was originally supposed to be made from snoek but he was unable to get snoek here in Durban. Denise paired the starter with Wolftrap White Blend wine.

Starter

Seed Loaf

Next up was a palate cleanser of Green Salad with Fynbos Vinaigrette.

Palate Cleanser

A Traditional Tomato Bredie served with Green Pepper & Onion Flavoured Samp & Beans was the main course. The meat, samp and beans were all soft and delicious – a fabulous flavour experience. Porcupine Ridge Syrah was the wine pairing. Buy the current issue of the Ginja Food Magazine for Peter Veldsman’s Tamatiebredie recipe and Renata Coetzee’s Modern Samp & Bean Stew.

Main Course

Now for the favourite part of the meal – the dessert.  A lip licking Koeksister Cassata with Blackberry Coulis. You would think that the cassata would make the pieces of koeksister soft, but no they were still crunchy and oh so sweet. A truly fabulous combination! The dessert was paired with a choice of Champu MCC or JC Le Roux Scintilla. The highlight of the evening was Chef Francois using a chef’s knife to open up (sabrage) the bottle of Champu. I have seen this on TV but it was so interesting to see it done live.

Dessert


Denise Lindley is very knowledgeable about wine and she will be doing a series of Ginja Wine Classes in the magazine with the name of Carpe Vinum (Seize the Wine).

It was a wonderful evening with fabulous food and conversation and I am looking forward to seeing what Chef Francois and Denise have in store for the Ginja Food Magazine, not forgetting the talented people who make the magazine a reality. The magazine will soon be coming out monthly, filled with recipes, wine and everything to do with food. The current issue (on shelf now) is their African Edition and you can read John Aritho’s first article on Exploring Africa when he starts in Kenya his country of birth. Also in the magazine is a great article on African Coffee.



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