the art OF APPRECIATION
We weren’t there to debate whether food is art. No, despite our elevated location – the Darwin Room at Everard Read’s CIRCA Gallery – highfalutin debates had no place at the table that day. What we, as the country’s longest-running epicurean magazine, were there to do was pay tribute to a group of inspiring local artists represented by South Africa’s oldest commercial gallery in the best way we knew how: by creating and serving a heartfelt meal with a little of their hearts and heritage involved too…
Our lunch invitation to these artists had been delivered with a small request: to tell us which flavours and ingredients light up their lives and palates. Francki Burger didn’t hesitate. “I particularly love Lebanese and Turkish food; anything from that side of the Med. Then, I am also a good Afrikaans girl and love a leg of lamb on Sunday when I normally have friends or family over. I marinate the lamb overnight in rosemary, lemon peel and garlic, and then later cook it with pomegranate molasses, and onions. When I was growing up we consumed large
