Early starts on a Saturday are normally a no go, but it was great being back in the kitchen at Ginger and lime food studios. It was even better this time around with top chef, Ash Heeger sharing some of her trade secrets. Having carved her name firmly into the South African food scene, this young chef is bringing some big international trends home. Seasonal produce, traditional techniques and a bit of fire and smoke are at the heart Ash’s creations.
With an impressive resume, first training under chef Luke Dale-Roberts at La Colombe and The Test kitchen, and then going on to spend two years at Dinner by Heston Blumenthal in London, you can be rest assured this girl’s got some top tips to share.
We joined Ash for an interactive morning of cooking, laughing and, of course, wine. She took us through the execution and plating of each dish, whilst sharing her passion for local products and building relationships with her suppliers. Top wine producer, Almenkerk, brought their Rosé and Sauvignon blanc to pair with the dishes. Almenkerk Wine Estate is a small, family-owned wine farm, situated in the Elgin valley. The cooler climate provides the perfect conditions for crisp, fruity wines suited to food and wine pairings.
On the menu:
Herb smoked linefish with puffed rice paper.
Beetroot salad with Buffalo yoghurt.
West Coast Mussels with Tom Yum coconut cream and flatbread.
Bone marrow and red wine Risotto with smoked beef and herbs.
Madeleines with Matcha Ganache.
Chef Ash will be back at Ginger and Lime on Wednesday the 22nd of August 2018. The menu is still to be confirmed. Spaces are very limited so make sure you don’t miss out on this fantastic opportunity. Click on the link below to book.