The Kitchen Collective opens its doors with a fabulous launch event for Bio XXI


TAKING the Ginger & Lime interactive cooking concept to the next level, The Kitchen Collective opened last week at its smart new premises in Bo-Kaap with an event for Bio XXI, an organic, gluten-free range of quinoa based food products, created by Coronilla in Bolivia’s Andes, now available in South Africa.

Denise Cowburn-Levy

I’ve attended many events at Ginger & Lime, Salt & Sage and one very memorable weekend in Yzerfontein; this was my first time at a corporate function. Like the evenings hosted in Fresnaye and Bantry Bay, the format was similar. Guests arrived, there was wine, speeches were made, a chef demonstrated, and food was cooked. Afterwards, everyone sat down at a long table and enjoyed the fruits of their labours.

With a start time of 10.30am, I admit to having some concerns that the wine part would be missing, but I needn’t have worried. The table at the entrance was set up with plenty of Reynecke organic wines – day drinking FTW. It’s not entirely clear why this is sometimes frowned upon, especially on a Friday in Cape Town, where we stop work on a Thursday. It can make stopping at the shops for groceries on the way home either more interesting or utterly horrendous but that’s a chance you have to take. At least you can still be in bed with your book and a nice cup of tea at a respectable hour.

The brand being celebrated was the huge range of Bio XXI products, which Peruvian chef Francesco Delfina demonstrated before everyone was set up at a cooking station to try them out for themselves. Choosing a gluten-free lifestyle needn’t mean sacrificing variety and flavour. Bio XXI makes pastas, cereals, snacks, premixes for cookies, muffins and pancakes, and easy-to-make meals like nuggets and risotto. The bread mix is ridiculously good, and the pancakes are too – whether you make them “normal” size or use a squeeze bottle for teeny tiny ones that can be enjoyed with sweet or savoury toppings.

Personally, I don’t mind gluten in my food and opt for low carb (which more often than not IS gluten-free anyway). To accommodate this, Francesco made me a plate of meatballs with onions and red pepper, which was jolly nice of him. I did taste some of the dishes and was suitably impressed. The products are available from The Kitchen Collective. Click here for more information.


You might also like
Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments