If you don’t like a particular item of food – for argument’s sake brains or liver, tripe or tongue, cow cheeks or bull testicles – it’s most likely because you haven’t been served them prepared the right way. Offal delicacies are being served at upscale dining establishments far and wide. We speak to a Polish…
We travel to Poland and Portugal, survey world trends and ask one of KZN’s most creative chefs, Themba Mngoma, to share the head-to-tail traditions he grew up with.
He gives us a couple of easy recipes to inspire those who think offal is awful to consider that, perhaps, offal is awesome.
Enjoy my full story Offal: Nose to tail, beak to claw and beast to table in The Daily Maverick’s Friday TGIF section.
Bicycles, backpacks, a back-up van and a 14-year-old. What to do when you’re the mom and you’ve never ridden a bicycle except into a bush? You bite the bullet. Knowing that for kids, an adventure in an unfamiliar place is an education.
A French Canadian lured by a Canada Dry sign, a cheesemaker taught by a priest, a one-time diplomat with a bistro that hit the Top […]
Welcome to Victoria Falls. Mosi-Oa-Tunya — the smoke that thunders — as it was called (still is by some locals) before Scottish missionary and explorer […]
Eating, at it’s best, is a sensory experience. When we’re eating right, we’re seeing the food, smelling it, tasting it, touching it, feeling it in […]
