GINJA Food & Lifestyle Magazine :: Editor's Letter
Aug/Sep - 19th Edition
   GINJA Food & Lifestyle Magazine

Chef's Note - GINJA Food Magazine August September 2015 - Edition 19

Let me introduce myself. My name is François Ferreira, the new GINJA Chef. In June, my partner Denise Lindley and I, took over GINJA Food Magazine from Chef Jacqui Br
own, who has emigrated to New Zealand with her family to take up a very exciting project near Auckland.

Denise and I are having sleepless nights as our minds are so full of new ideas that we would like to share with all of you, but we realise that Rome wasn’t built in a day, so we will be giving you tantalising insights into these ideas with each new edition of GINJA.

I have worked in the food industry all my life and everything I do is centred around good food, good wine and good company. I have a passionate love for all things South African, our olive oils, brandies, wines and all our amazing and unique ingredients that are available in this country. We have a rich culinary tradition which I feel is not always appreciated. that is why I have been dubbed the south African Food evangelist. Denise also shares my enormous passion for food and wine, and she has worked in the catering industry all her life.

I hope that you will find this Coffee and Chocolate edition as exciting as I do. I love my coffee – to drink, as an ingredient or using the ground beans asa “spice”, as you will see in my feature “For the love of coffee” (pg14). We also chat to those in the know when it comes to all things coffee, like Craig charity, the SA's world barista competitor for 2014, and obtain an insight into the world of latté art with latté art judge Shaun aupiais.

There are some decadent chocolate recipes that I am sure every chocoholic will be delighted to make and indulge themselves in. This edition is all about life’s little luxuries. so sit back, indulge and enjoy.

Happy Cooking
- François

https://www.facebook.com/notes/francois-ferreira/chefs-note-ginja-food-magazine-august-september-2015-edition-19/978026142227772



 

 
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