Articles in Food Culture
Amy Gardiner is from Edinburgh, Scotland. She has a passion for cooking and recipe development. Stress-baking is her tonic. She started working her first café job at age 13 and has long been “obsessed” with hospitality. This year her cafe was named best in South Africa by Coffee Magazine.
Meet Wendy Vesela-Ntimbani, chemical engineer and entrepreneur, from Limpopo in South Africa, who is taking her mopani worm business international. Africa’s healthy protein.
Hein Lottering dishes a garden cafe lunch.
A fantastical garden. A café as its beating heart. A gallery home for …
Sebastian Nico has turned two hobbies inspired by time spent in restaurant kitchens into his profession: food photography and crafting kitchen knives. Namely, Japanese-style san mai process kitchen knives.
“In Zulu culture we eat nose to tail, which shows respect for the animal. And we have been hanging our meat — what upscale restaurants call dry-aging — for generations. We have traditions around honoring the ancestors where we hang the meat from 14 to 25 days. The family will agree on how long.”
Chef Binta prepares Fulani food.
African food is trending internationally.
But most likely you don’t know, have never tried — have …
Chef Nicola Chessa makes magic with truffles. Photo: Wanda Hennig
By Wanda Hennig *First published Cuisine Noir magazine 2013
At lunchtime on …
Black Diamond Truffles at the Napa Truffle Festival. Photo: Wanda Hennig
Sooner rather than later and most likely within the next …
The best bones go into the Dr Broth bone broth.
Time to take stock. We might think of ‘fasting’ and …
The spirited entrepreneurial traders at the Bangladesh Market in Chatsworth just outside Durban have everything you need – including advice.