To celebrate the launch of our Freestyle collection, Le Creuset hosted a special Chef’s Series of events in Johannesburg and Cape Town—giving guests the chance to sample uniquely delicious fusion menus by some of the country’s top chefs.
Enjoy photos from the events below!
Celebrity chef Zola Nene, best known for her cooking segment on the Expresso Show, kicked off the series on 4th April at Cape Town’s Ginger & Lime Food Studio. A self-confessed Le Creuset addict, Zola was on her bubbly and vivacious best as she demonstrated how proudly South African flavours like rooibos and biltong can be completely reimagined.
Cheesy Mealie Meal Corn Dogs with Spicy Tomato Relish
Boerewors Scotch eggs
Bobotie Potstickers with Mango Chutney
Grilled Prawn Skewers with Thai Green Papaya Salad
Biltong-Crusted Fillet with Chargrilled Courgettes and Peas
Naartjie & Rooibos Infused Upside-Down Cake served with Coconut Yoghurt
Ginger & Lime Food Studio also played host to John van Zyl (ex Thali / Chefs Warehouse) on April 5th. Chef John, whose attention to detail is second to none, presented a stunning Indian fusion menu with flavours that can only be described as a real ‘taste explosion’, amplified by a kaleidoscopic table setting in the Freestyle colour palette.
Deep Fried Squid, Curry Emulsion
Potato & Black Chickpea Chaat, Popadoms
Crispy Fried Fish Tacos
Lamb Kebabs, Cucumber & Pomegranate Raita
Mint & Coriander Chicken Curry, Fragrant Basmati Rice
Black Pepper & Curry Leaf Panna Cotta, Mango Granita
On April 11th, guests had the opportunity to do some hands-on cooking alongside TV-chef and cookbook author Sarah Graham at The Good Food Studio. Sarah demonstrated how to use a range of Le Creuset essentials like the Signature Square Skillet Grill, with guests learning the tricks to a simple yet flavoursome Asian menu that could be easily recreated at home.
Vietnamese Summer Rolls, Spicy Peanut Dipping Sauce
Bang Bang Duck with Hoisin Sauce
Chocolate Dipped Fortune Cookies
The last of our events took place at The Foodbarn, where Le Creuset fan favourite Chef Franck was yet again on fine form. From Indian (cauliflower archar) to Mexican (tacos) and his native French (brioche), Chef Franck’s menu was a tour-de-force of global flavours, showcasing the versatility of Le Creuset’s different cookware ranges. The perfect end to an inspiring series!
Flash-fried Calamari with Mild Harrissa
Crunchy Yellowtail Tacos with Miso and Chipotle
Polenta Frittes with Yuzu Aioli
Beef Sirloin, Truffle Mash Beignet, Red Wine & Parsley Butter
Raspberry Brioche Honey Toast, Vanilla Cream Chiboust, Jasmine Sorbet