Snap, Sizzle & Cook

Sharing my love of food

Dining with Francois Ferreira

Seldom does one have the rare experience of a sumptuous meal coupled with the company of a homegrown, esteemed South African chef, Francois Ferreira. Exuberance would be an understatement to describe this culinary icon. His larger than life personality gripped my attention and his humour had me in stitches of laughter from the first mouthful to the last.

Francois Ferreira

Francois Ferreira

Not only is Francois an authority in the kitchen, but more recently he ventured into the world of publications with the purchase of Ginja Food and Lifestyle Magazine. His acquisition is the only specialist food magazine owned by a chef in the country. The magazine is not only informative, providing insight and helpful culinary information, but also contains the most mouthwatering recipes and photographs.
Ginja-Food-Sub-Image-350x435
A thoroughly pleasant evening included something of an added extra for me and that is to be introduced, by Francois himself, to each course.
Who could imagine a main course of traditional Tomato Bredie served with Green Pepper & Onion flavoured Samp and Beans tasting delicious beyond mention. This after a mouthwatering starter of Haddock & Hake Mousse served with Raisin relish and home baked Seed Loaf. It would be an injustice to omit the delectable dessert of Koeksister Cassata with Blackberry coulis.

Haddock & Hake Mousse served with Raisin relish and home baked Seed Loaf

Haddock & Hake Mousse served with Raisin relish and home baked Seed Loaf

Green Salad with Fynbos Vinaigrette

Green Salad with Fynbos Vinaigrette

Traditional Tomato Bredie served with Green Pepper & Onion Flavoured Samp & Beans

Traditional Tomato Bredie served with Green Pepper & Onion Flavoured Samp & Beans

Koeksister Cassata with Blackberry coulis

Koeksister Cassata with Blackberry coulis

An added feature to this auspicious occasion was being introduced to the world of wine pairing. This was expertly handled by Denise Lindley who is the vice President of the Francois Ferreira Academy.
Knowledge of wine and the art of wine pairing is an area in which I am particularly interested. Over the next couple of issues, Ginja will be publishing a dedicated wine feature called Carpe Vinum (Seize the wine in Latin) which I’m terribly excited about since I’ll be learning more about something that I’m extremely keen on.

Some bubbly after the meal. Francois introducing us to

Some bubbly after the meal. Francois introducing us to “Champu”

A wonderful evening was had by all, furthermore a big thank you to the Ginja staff, Chef Francois Ferreira and Denise Lindley for making it memorable.

The lunch table beautifully laid out for the guests

The lunch table beautifully laid out for the guests

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