Skip to content

Chef Luyanda Mafanya chats Tanqueray pairings and festive season gifting

Tanqueray is well-known for pairing really well food, why do you think this is?

Tanqueray pairs really well with food because of all the ingredients it is distilled with. The freshness of the limes, coriander, juniper, angelica and liquorice lend well to it being the perfect pairing for food.

What is your favourite Tanqueray variant and what do you perfectly pair it with?

One thing everyone knows about me is that I’m a Tanqueray Flor De Sevilla girl through and through, I love the bitter sweet oranges that bring a beautiful sweetness. Because Sevilla speaks for itself, I’d pair it with something light, like a beetroot and gin cured salmon gravalax

What are your fondest festive season memories?

Getting to see and spend time with family that you haven’t seen throughout the year. It’s a great time to reconnect and catch up, also the FOOD. You literally get through festive season without getting to experience amazing food or even fainting a little weight after

How do you prepare for the perfect dinner or lunch during this season?

Preparing for dinner or lunch during the festive season needs a lot of planning. There’s a major rush during the festive season and people just want to stock up and basically finish everything in store. So I suggest planning menus early, stocking up early and avoiding the rush during the peak of the festive season.

If you were given a couple of hours to prepare a quick lunch for a few friends and pair it with a signature cocktail, what would your go to recipe be and what cocktail would you make?

Wouldn’t even need a few hours, I love simple quick and flavourful meals when cooking for friends so that I spend less time in the kitchen and more time with my friends.

I’d definitely make honey – orange glazed duck, glazed carrots and roasted potatoes with a herb oil and I’d complement this with a Tanqueray Flor De Sevilla cocktail with prosecco, tonic, orange peel and squeeze of orange.

Share this article: