A Greek affair at the Hirsch’s Kitchen Capers
Dishes included a deconstructed Greek salad, mini chicken souvlaki, hummus, olives, flat bread, roasted peppers, marinated aubergine, fried fish slices and the “more some” garlic dip, Skordalia.
With Heritage Day fast approaching, the popular Eat Greek duo, Nick Papadopoulos and Eric Edwards, were invited back to Hirsch’s Umhlanga for a demonstration at their Kitchen Capers Virtual Event of a selection of delicious, easy to put together mezze delights.
Margaret Hirsch, who hosts Hirsch’s virtual events said she was amazed at how such a colourful and tasty looking array of dishes could be whipped up in such a short space of time.
Dishes included a deconstructed Greek salad, mini chicken souvlaki, hummus, olives, flat bread, roasted peppers, marinated aubergine, fried fish slices and the “more some” garlic dip, Skordalia.
Joining the Eat Greek team for the morning was Diemersfontein wine representative, Terrilyn Goldman and Hirsch’s Umhlanga Branch Manager, Amar Nandlal who discussed the finer points of chilling wine to the right temperature.
Hirsch’s are offering a 10 per cent discount on all wine fridges for the next seven days.
The next Virtual Hirsch’s Kitchen Capers event will be held on Wednesday, September 16 between 11am and 12pm.
The venue is the iconic Oyster Box Hotel with guest chef, Luke Nair who is Head Chef at the hotel continuing with the Heritage Month theme and demonstrating how to make a delicious Durban-inspired curry.
