Oct/Nov- 20th Edition
GINJA Food & Lifestyle Magazine
the enticing smell of freshly caught snoek on the braai, a freshly cooked mielie dripping with farm butter, the smell of a bowl of freshly picked guavas or the crunch of a koeksister oozing syrup – these are the tastes, colours and textures of South African and African Cuisine that get my creative juices flowing!
Many people think that an ingredient needs to be imported to be classy, they treat local ingredients like that member of the family that no-one talks about out loud.
This edition celebrates the diversity of the African Diaspora. Firstly, John Aritho introduces us to Kenyan cuisine, then we visit the Solms-delta Wine estate in Franschoek. Shaun Schoeman is the executive Chef at the Fyndraai restaurant on the estate. They have a Heritage indigenous herb garden designed by Renata Coetzee in the Dik Delta, Shaun uses these herbs originally used by the Khoisan to give his food a truly South African flavour.
We acknowledge Cass Abrahams, Peter Veldsman, Renata Coetzee and remember Lannice Snyman for the role they played in popularising South African cuisine. these heritage cooks inspired a whole generation to take pride in our cuisine.
When I am in need of heritage creativity, I read C. Louis Leipoldt, he was a man of many talents who left a treasure chest of writings – literary and food – that still inspire many academics and foodies. I hope that you will also find the man as interesting as I do. His Food from the Cape table is still relevant today.
Denise and I love our wine and we are of the opinion that South African wines do not have to stand back for any wine in the world. Therefore we are establishing “Carpe Vinum”, Ginja’s very own wine “class” where Denise and her guests will be guiding you over the next few issues not to be intimidated by wine, but to enjoy it responsibly.
Bon Appetit & be proudly South African!