For the Love of Cooking… and Drinking!

Cooking is about so much more than just preparing food. It is an expression of creativity that can be shared with family, friends and other passionate foodies. This is the essence of Ginger & Lime – an interactive cooking experience that teaches like-minded people who share a passion for food and wine how to prepare simple, delicious meals from around the world, and pair them with their favourite blends. Owner and self-taught chef, Denise Levy, invites you into her kitchen – the heart of her home – to learn about global cuisines that have been inspired by her own travels around the world. Observe in wonder or get stuck into preparing delicious dishes yourself under the watchful eyes of world-class guest chefs, before wining and dining with newfound friends.

Now, although the idea, and current fashion, of pairing with food is a decadent one, it’s actually a fairly recent trend. For as long as we’ve known how to make wine, we’ve been trying to understand its complexities – pinning down basic principles and alchemising the process to create unique and flavoursome blends. Since food became so much more than a mere necessity, and the traditions changed from eating for survival to eating for pleasure (ever heard of hedonic hunger?), complex modern matchings of wine with flavours from the kitchen became a standard for gourmands around the world.

The team at Ginger & Lime have a longstanding relationship with some of the best, local wineries in the Western Cape and no interactive cooking experience is complete without a delicious glass of wine in hand. One particular wine estate is Windfall – a small, boutique winery just outside Robertson, nestled in the Agterkliphoogte Valley. Considered to be one of “South Africa’s best kept secrets”, Windfall wines are elegant, complex and go excellently with a variety of cuisines. And the best part? They won’t break the bank. In fact, at this year’s Gold Wine Awards, who reward “excellent wines at the price”, Windfall did exceptionally well in pleasing the judges, and at the NWC 2018 Top 100 SA Wine Challenge, the 2017 Sauvignon Blanc took home Double Gold. The same Sauvignon Blanc from this year, was listed in the Sommerliers Selection – South Africa’s first wine competition assessed solely by sommeliers – in their ‘Fresh and Crunchy White’ category, seriously impressing judges.

Food and wine has become an integral part of our culture, but for some, it is an intimidating expression to understand. That is why partnerships like Ginger & Lime and Windfall are so important. Creating an inviting, accessible, FUN, and interactive way of understanding and recreating such wonderful culinary experiences is integral in understanding the beauty it can bring. After all, what is wining and dining well together if not a quintessential human experience?

Virgina Woolf couldn’t have put it better herself: “One cannot think well, love well, sleep well, if one has not dined well.”

Embark on a global journey of food and wine (that always comes with a surprising twist!) at Ginger & Lime’s next interactive cooking experience.

Visit www.gingerandlime.co.za to find out more about the course schedule and upcoming classes.

 

Recreate this simple and tasty recipe at home – courtesy of Windfall Wines (best paired with a delicious glass of Windfall’s flagship Barrel 41 blend)

Family Spaghetti and Bolognaise Meatballs Recipe

500g lean beef mince
1 packet of spaghetti
1 large tin of whole peeled tomatoes
1 cup of water
1 sachet of tomato paste
1 medium sized onion, diced
1 medium carrot, finely grated
1 stalk of celery, finely grated
2 cloves of garlic, crushed
60ml of Windfall Olive Oil
2 bay leaves
2tbs brown sugar
pinch of salt and pepper to taste
125ml of Windfall Cabernet Sauvignon

Using the lean beef mince take a small amount at a time and shape with your hands to desired size meatballs.  Put the meatballs aside.

Using the Windfall Olive Oil fry and brown the onions, carrots, celery, garlic and bay leaves in a non-stick frying pan. Add the tin of tomatoes, tomato paste and sugar to the pan. Simmer for 5 minutes. Add the Windfall Cabernet Sauvignon and reduce the sauce for 15 minutes. Add the raw meatballs to the pan and slowly add water as needed to thin out the sauce.  Simmer for 10 minutes or until meat balls are cooked. Season with salt and pepper.

Cook the spaghetti according to packet instructions.

 

BON APETIT!!

 

TEXT © Julie Graham

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