Flying Fish Adds Some Flavour To A Union Where Food Meets Beer

Who says you can’t pair beer with food? A first for South Africa, SAB’s latest flavoured beverage – Flying Fish curated a three-course dinner by infusing its Crushed Orange and Pressed Lemon variants into a three-course meal. Inspired by adding some flavour to an ordinary dining experience, an intimate food meets beer dinner party was hosted, at the swanky Johannesburg rooftop venue, Elevate, on March 13. 

The event - attended by Johannesburg’s A List celebrities and media, was a showcase of the perfect marriage between flavoured beer and cuisine. Inspired by the fusion of flavour into beer, Reef Hotel Chef Keith van Onselen curated a decadent three-course meal that transported guests on a sensational mouth watering journey, which proved that flavour was the star of the evening.

To kick-start the evening, van Onselen served a Norwegian Hors D’ Oeuvre of a smoked salmon salad on a bed of wild rocket leaves, accompanied by a tantalizing Flying Fish Pressed Lemon sorbet. The main course was a choice between flamed grilled fillet mignon a La Orange - laced with flavours of Flying Fish Crushed Orange, and pan-fried stuffed chicken breast topped with parmesan shavings. To top it all off Chef Keith served a decadent Lemon Meringue desert, with a hint of Flying Fish Pressed Lemon.
“Flying Fish offers its consumer unique taste experiences, this first-ever culinary tour translates into a lifestyle element that people in South Africa choose to exercise. This dinner is not only showcasing our products’ amazing ability to infuse itself into one’s everyday life. In addition it is also meant to demonstrate that adding flavour is something each and every one of us can do, all we need is a little inspiration.” said Qhawekazi Mdikane, Innovations Project Manager on Flying Fish.

The Flying Fish food meets beer experience, hosted the crème dela crème of South Africa’s social scenes. Some of the guests who attended the event included Carol Ralefeta, Maps Maponyane , Luthando Sosha, Eda Rose,Mampho Brescia, Sylvester Falata, Lee-Roy Wright and Mome, to mention but a few.
“I was really inspired by the concept of flavoured beer and how it could add flavour to an ordinary culinary experience. Working with Flying Fish to curate this menu was a delight, because it enabled me to take dining to a different level and challenge me to think out of the box in delivering a menu that was inspired by this unique   range of beer flavours.” concluded Chef Keith.

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