Sebastian Nico: knives-out lensman
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.
A Tale of Three Somms
Wine rock stars Winston Matthews, Zwai Gumede and Job Jovo are sommeliers at three of Durban’s top fine dining establishments. Remarkably not one of them grew up drinking wine.
Salt, water and fire in the belly
“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.”
Fulani cuisine takes the stage
African food is trending internationally. But most likely you don’t know, have never tried — have never heard of (until now) — Fulani cuisine. So, […]
Romancing the exotic, erotic truffle
At lunchtime on a recent Sunday in the demo kitchen-cum-dining room at historic Beringer Winery in California’s Napa Valley, a bunch of us are gathered to indulge in the world’s most expensive — and some would say exotic, erotic, mysterious and carnal — culinary offering. Namely, the European “black diamond” Périgord truffle.
Food rocks at Napa Truffle Festival
Same as there are many kinds of mushrooms, there are many kinds of truffles. The American Truffle Company (ATC) is working exclusively with the black Périgord truffle, known as the ‘black diamond’ — the world’s most expensive food. Soon, when you order a truffle dish in the US, it would be locally grown and harvested.
Intermittent fasting for feasting
Time to take stock. We might think of ‘fasting’ and ‘foodie’ as being at odds. So what’s the connection with fulfillment and love and pleasure? […]
Chatsworth’s Bangladesh Market
The spirited entrepreneurial traders at the Bangladesh Market in Chatsworth just outside Durban have everything you need – including advice.
My Big Fat Greek Feast
Nick Papadopoulos’s name is synonymous with eating Greek in Durban even though these days his fare is more global in scale and flavour. He and […]
Dough Girl: A rising Durban talent
From croissants to her ‘fat kid food’ indulgences, Courtney Stuart, just 20 years old, is prepped, ready to roll and baking her heart out in Durban. […]