Christmas won’t know what hit it.
Pressure – having to cook for Christmas lunch or dinner piles it on. Expectation – will you cook lamb or pork? Gammon? Turkey? All of the above? Who says you can’t just make fish? You don’t know where to begin.
Never fear when Ginger & Lime is near.
If you’ve always wanted to create the perfect festive lunch, look no further than Ginger and Lime’s festive feasting cooking class on 10 December. Join them and Avondale Wines from 18:30-21:30 and get inspired to kick the festive food into high gear.
- Beetroot Cured Salmon Served with a Horseradish Creme Fraiche and Pink Peppercorns
- Deconstructed Avocado Ritz
- Summer Penne Pasta with Fresh Tomato, Olive, Avo, Mozzarella And Fresh Herbs
- 5 Spiced Glazed Duck Breasts with a Hoisin and Plum Sauce served with Coconut Sweet Potato Mash
- Slow Roasted Moroccan Spiced Pulled Lamb Shoulder topped with Pomegranates and a Coriander Chutney, drizzled with a Cumin Yoghurt Dressing
- Balsamic Roasted Beetroot with Feta and Mint
- Festive Mince Pie Ice Cream with Toasted Christmas Cake and Berries
Book tickets at R750 per person
