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Big Easy Durban Menu

Big Easy Turns One and Quite Deliciously So!


The Big Easy Durban Winebar & Grill by Ernie Els has just turned one, and to celebrate we joined Chef Janine Fourie for a taste of some new additions to the menu.  I can tell you – it was superb!  From Jalapeños to Carrot Cake – it was delicious, and all carefully paired with the perfect wine…

As Big Easy Durban celebrates its first anniversary, the bubbly chef Janine reflects on the past 12 months.

“While compiling the new seasonal menu I was looking back at our first menu and remembering how the restaurant started off as just an empty shell – it is fascinating how it has evolved.

“I believe our approach to food – keeping it simple and pure, in a homely and inviting ambience – is what makes The Big Easy so unique. Also the input we receive from Ernie Els himself – he is modest and down-to-earth and I think that comes across in the restaurant’s vibe.”

Although the firm favourites remain on the menu, Chef Janine has introduced eleven new dishes, all of which embody elements of Spring.

“I’ve kept things light and fresh and created dishes with a combination of flavours – to add a different approach to the way one thinks about food. A ‘light’ meal doesn’t always have to be fish with salad.”

Being innovative was another inspiration for the new menu.

Big Easy Durban menu
Baked Cheesy Jalapeños – Smoked Garlic, Feta Cheese & Spring Onion
Big Easy Durban menu
Gnu Carpaccio with Beetroot & Apple Chutney, Horseradish Crème, Celery and toasted Pumpkin Seeds
Big Easy Durban menu
Peppered Seet Sour Lamb – Green Peppercorn Crème, Brandy, Mushrooms in a puff pastry case
Big Easy Durban Menu
6 Hour Roasted Beef Short Ribs – Anise spiced Glaze, Grilled Leek & Horseradish Mash
Big Easy Durban Menu
Eaton Mess Cheesecake; Baked Carrot & Walnut Cake; Milk Tart Profiteroles

“I like taking the basics – something simple – and adding my own style and tweaking dishes,” says Chef Janine. She quotes the Gnu Carpaccio as an example. “I have taken the popular starter – invented by Giuseppe Cipriani from Harry’s Bar in Venice – and localized it, using thinly-sliced wildebeest venison, served with beetroot and apple chutney, horseradish crème, celery and toasted pumpkin seeds.”

In other dishes, a traditional tomato soup is transformed into a mouthwatering Roasted Jam Tomato and Peppadew Soup served with nutty Indezi Goats Cheese Truffles and Olive Tapenade. And then there is the Six-hour Slow-Roasted Beef Short Ribs in an Anise-Spiced Glaze with Charred Leeks and a Creamy Horseradish Mash – just crying out to be tasted.

A new addition to the Dessert Menu is a deliciously decadent pudding of milk-tart profiterole – very indulgent – served with cream or ice-cream.

“I don’t like to copy dishes that others have produced. I prefer to explore my own creativity highlighting local ingredients,” Chef Janine explains.

“Working in the hospitality industry is not just about providing good food,” she says. “It’s challenging and allows one to stretch oneself, share knowledge, build personal relationships with fellow staff and be able to guide and mentor them.

“Being mentored and having a sounding-board is so important in one’s career,” Chef Janine adds. “I am fortunate enough to be able to call internationally-acclaimed Michelin-star Belgian Chef, Steve van Remoortel (who I worked with in London and is now based in Switzerland), at any time for advice. Also my good friend Nadia Louw Smith, executive chef and manager of Clos Malverne restaurant in Devon Valley, Stellenbosch – we graduated at the same time from the Granger Bay Hotel School in Cape Town. She is an excellent sounding board on issues and challenges. We studied together, worked together and have always been best friends – I value her counsel.”

Any restauranteur’s primary aim is to ensure their diners have enjoyed their meal. “Having guests who don’t want to leave a function – or who linger at the table way after the meal is over is the best compliment ever.”

Chef Janine admires “anyone in the food industry who is willing to take risks. To accomplish something and not to fail – that is my aim. I always need the little voice on my shoulder to push me on, to take the risk and not to fail.”

To book, telephone 031 336 8166 or email bookings@bigeasydurban.co.za

Big Easy Wine Bar & Grill Durban by Ernie Els

12-14 Walnut Road, Durban

Big Easy Durban Menu
Big Easy Durban Menu – Dinner
Big Easy Durban Menu
Big Easy Durban Menu – Lunch

About Meredith Haywood

Meredith Haywood
I'm the Editor and Creative Director of 5 Star Durban, I Instagram a bit, I cook sometimes, but mostly I write, and edit... a lot... I'm a philanthropist at heart, and I can't resist fluffy bunnies, kittens and puppies... recently I have started to ponder what owning a goat in a flat could be like...

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