Does your lifestyle include making meals for dinner parties? And might you fancy adding GIN to your party food? LOVE gin? Fancy your guests enjoying your dinner party dishes made with GIN?
Well, meet "The Ginologist Cook", with 150 party dishes of starters, main courses, desserts and cocktails all with different flavours of GIN in the ingredients, in one coffee-table cookbook - the very first with GIN (or any spirit) as the key ingredient.
Written, simmered, grilled, sliced and baked by South African clever food "maker-uppers" who mixed Gin with their food to achieve new flavours, textures and experiences to bring the world a book which gives Tonic Water a run for its money.
This eclectic mix of culinary creations demonstrates South Africa can win the world's heart through its stomach. Gin and Tonic who?
Whoever thought we would be creating meals for dinner parties using Gin? This book contains recipes cooks can enjoy making for the family, dinner parties and on special occasions. There are starters to savour and divine desserts. Pumpkin Tart, Short Ribs, Savoury Cheesecake, Ice Cream, panacotta, Oysters and a Ginoholic Victoria Sponge! Meat, fish and vegetarian savoury dishes inspired by spicy Cape Malay cuisine from The Cape of South Africa are sitting next to sweet fruity desserts inspired by French Pastry Chefs.
Pieter Carter, the Chief Distiller, is passionate about flavour and created the first recipe before the book was conceived; Floral Gin and Clotted Cream Ice Cream. The family and friends hobby has fast become a household brand distributed internationally. The Ginologist Distiller vows to always give the attention and love to every drop of Gin he creates no matter how many bottles.
The famous South African Rose Geranium infused in the Floral Gin becomes delightful and complex, a showpiece of this recipe collection, and has brought new flavour to cooking. Extracts from the flower - also known to have age defying qualities - are used in skin creams.
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Pieter Carter is the Ginologist Chief Distiller. He graduated in law but preferred the stills to the prospect of the bar. His creations of Spice Gin followed by Floral and Citrus variants are now industry recognised and award winners picking-up 2 gold and 1 silver in the Michaelangelo International Wine & Spirits Awards.
Shane Heldsinger had the privilege of cooking for Nelson Mandela on his 90th birthday celebrations. He is currently the Group Executive Chef at the South African restaurant chain Gastronomie. He has personalised his own style of Classical French cuisine with a fusion of modern contemporary and strong Asian influences.
Charlotte Letlape aka, The Pastry Princess, is a former banker turned baker who founded her business to provide a high-tea and bespoke cake making service to discerning private clients. These included the former President of South Africa Thabo Mvuyelwa Mbeki and his family. She also supplies food to a leading retailer.
Kundi Thai is a trained attorney whose love for good food took her from the courtroom to learn and blog about recipes on social media. Her own catering business www.kundiskitchen.com has a growing international following.
Phillip Tlhako won a an internship in the hospitality industry and was soon spotted by the hotel General Manager who put him through a diploma course in professional cookery at a top Hotel School. He is now a chef at Dekloof in Pretoria.
Ahe Jafta is a mixologist and has competed in professional championships as well as MasterChef South Africa 2009. Having studied hospitality management in Port Elizabeth he then went on to boost his skills in the United Arab Emirates with well-known innovators in the culinary and cocktail industry. He now continues to do, back home in South Africa, what he loves best: "Changing the world one cocktail at a time," with the celebrated Ginologist small batch craft Gin.
