JORDAN MOSHE
Having kept kosher for the better part of my life, I admit to having stared wistfully at advertisements for non-kosher eateries on occasion, imagining what it must be like to tuck into those creative gourmet dishes without having to travel to Israel.
However, when I beheld the culinary spectacle that made up the It’s Kosher Fest at Sinai Indaba last weekend, I felt that there may be hope for South Africa’s kosher kids yet.
I was given a tasting tour of the various dishes on offer by Rabbi Dovi Goldstein, head of Kosher Partnerships at the Beth Din. “When people think kosher, they automatically think about eating something that’s boring and unimaginative,” said Goldstein.
“People in our community are now able to introduce gourmet food to their tables. Our vision at the It’s Kosher Fest is to show people that kosher food can be exciting, tasty and, most of all, fun. The more kosher food there is, the more reasonable the price, the easier it is to keep kosher.”
From sweet to savoury, the spectrum of colour and creativity was evident. Goldstein explained that a call had been put out to kosher restaurants to take up an opportunity to reinvent themselves for the occasion and serve up cuisine which was new to the community. They certainly exceeded all expectations.
I started off by sampling a traditional favourite with an imaginative twist: the latke pops served by Feigels. These, alongside their sushi burritos, made for a neat and light first dish.
The flavourful ride gained momentum from there, as every dish that followed enhanced my taste experience. Sally Williams nougat is a staple for any Shabbos meal, and now, with the brand’s variety of ice cream flavours on offer, there’s even more of this confectionery to enjoy, especially when accompanied by the superb crepes offered by Sandringham Spar.
Inverting the traditional order of savoury before sweet, I then tucked into my main course: a salmon taco and black bun salmon slider from Next Door. Delicious, especially when accompanied by freshly pressed juice from the Pressed Juice Co.
Looking to round it all off with a final treat, I opted for Paul’s Homemade Ice Cream, with a host of toppings on offer (a kosher selection arranged especially for the event). My ice-cream stick dipped in melted chocolate was the perfect happy ending to my taste tour.
Before I began to sample the fare, Tamar Dakes of Feigels described to me what good food can achieve. “Food is like a ray of delicate light, one that can pierce a dark cloud hanging over you and change your reality. When you introduce light into a situation, you can change emotions, lift moods and improve circumstances. Where good food exists, happiness can always be found.”
After basking in the light of the food served at the It’s Kosher Fest, I found her description to be spot-on.
I hope this fare is what we’ll be enjoying in kosher eateries, from take-outs and at functions from now on.
