I’ve often listed Ginger & Lime’s cooking classes in my What’s On page but had never actually been to one. Last week I got to join them for their Simply Italian evening thanks to an invite from Mira of Hot Oven Marketing.
Ginger & Lime is run by Denise Levy and her wonderful team and operates from her home in Fresnaye. Being welcomed into Denise’s gorgeous home just adds to the experience. Denise offers interactive cooking sessions and regularly hosts top guest chefs such as the likes of Liam Tomlin.
Don’t expect a cooking demo where you just sit and watch. This is all about interacting and getting to enjoy the process of comfort cooking. What I really enjoyed about the evening was the relaxed vibe and spontaneity. We were encouraged to do as much or as little as we wanted. As I’d been at a workshop the entire day, I was happy to sit back and observe whilst enjoying the delicious wines on offer from Windfall Wine. Luckily we had plenty of classmates who were only to happy to chop, grate, peel and prep. Much talking and laughter filled the kitchen and we got to enjoy our courses as they were ready.
Our menu for the evening consisted of 7 courses and we got to take the recipes home with us. For me the two stand outs were the lemony White bean balls which were so moreish and the line fish which was sublime. I’m certainly looking forward to impressing my family with this dish!
Baked ricotta with tomatoes & bruschetta
White bean polpetinne (balls) with olive oil, parsley & lemon dressing
Sweet potato gnocchi with lemony creme fraiche
Slow roasted shredded lamb & spinach lasagne
Fresh line fish of the day topped with a roasted tomato and chickpea broth
Italian yoghurt cake
The evening ended with a yoghurt cake for dessert which was paired with The Hunter, a potstill brandy from Windfall. All the chefs agreed it was superb, so if you’re a brandy connoisseur then do check it out.
Thanks to Ginger & Lime for a fabulous evening, it’s certainly an experience I’ll recommend.
All photography: Lana Kenney ©
Disclosure: My cooking experience was complimentary thanks to Hot Oven Marketing. As always, the opinions and thoughts herein are my own.