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Zira - Cuisine Royalty Launched

Zira - Cuisine Royalty Launched

Author: Kaisa Yoko
Date: 2015-05-29
She is beautiful inside and out, independent, brave and enticing. Not scared to take risks and give it her all. She is the latest gourmet sensation and she comes from right here, Durban. Her name is Nazira Moosa and she is the brainchild behind Zira Cooks, a culinary genius.

Cooking has never been a chore for me. I'm a single mom to three beautiful children who are all grown up. I've always considered myself quite the explorer. I've worked as a CEO and MD in the corporate world whilst living in different cities in South Africa but was never truly content with just that. Nazira tells The Bugle.

So one day I sat down and asked myself a few questions and this is what I realized; the kitchen, is my piece of Paradise and cooking is my personal happiness!

It was not long before Nazira, in her astute corporate style, hired a team of stylists, photographers, cameramen and acting coaches and voila, Zira was born in a beautifully scented kitchen on the Ridge in Musgrave.

The recent banquet at the Beverly Hills Hotel combined Nazira's rich heritage of flavours with Klein DasBosch and Vriesenhof Vineyards to construct a magnificent feast, which delighted the guests who came to experience her brilliance.

We were greeted by a delightfully blushing Paradyskoof Rose that tantalized the palate. It was not long before we moved onto the Klein DasBosch Chardonnay 2014 and the oh so smooth and perfectly fitting Vriesenhof Chardonnay 2013, which was the impeccable accompaniment to Zira's spiced fish croquette. The delicate flavours of the salmon mousse, garnished with a poached tiger prawn, presented with coriander and dill essence, was surrounded by my favourite, a pomegranate infused yoghurt.

The entre of a chickpea and herb infused ricotta cheese was served with a delicate Malbec 2013 and after refreshing apple and coriander sorbet the main course arrived. The sublime, cooked to perfection slow braised lamb shoulder was served with fresh asparagus and fluffy fragrant mash, which paired with two phenomenal reds, the Klein DasBosch Bordeaux Blend and the Vriesenhof Kallista.

The evening ended on a high note with Zira?s signature Dark Chocolate and Avocado Tart, which was faultlessly paired with the Vriesenhof Grenache. There really was not even a tiny space left for the smallest after dinner mint.

Zira has never claimed to be a chef, in fact, she is the first to admit that she is a home cook, a damn good one at that and her dream is to share her love of cooking with us. What could be more inspirational? Like her on Facebook, Zira Cooks, and check out the press for her up and coming events.