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. […]
9th Ave Waterside: Durban eatery’s new dockside life
When a Durban destination restaurant moves from its gloomy parking-lot location to a waterside setting there is reason to celebrate. And old fans and new […]
An unlikely crocodile adventure in KwaZulu-Natal
Croc shisanyama. Feta, strawberries and grilled crocodile salad. Croc strips marinated for 24 hours in buttermilk and spices. Crocodile wors. Croc curry and phutu. Having […]
The Extraordinary Journey of Steve Clements
St Clements restaurant in Durban is where Steve Clements lights the fire out back four nights a week and cooks the speciality dishes he’s passionate about. Prepares the type of food that, along with his enthusiasm for the culture, the colour and the friendliness of the people, physically pulls him back to Southeast Asia year after year.
What’s cooking with Kayla-Ann Osborn?
While delegation and management are key in Chef Kayla-Ann Osborn’s position, she says she must physically cook. “I love it. I am not a particularly happy person when I’m not cooking.” Her style being “all about flavour” and cooking “what I would like to eat” with “a focus on the natural flavours of the produce and working out what complements it”.
Buddhist Retreat Centre: flavour and mindfulness
Too many chefs. Zen food. Monkey thieves. Ensconced. Sangoma recipes. Kitchen wisdom. Tantric Tarts. A Thriller with Vanilla. Mouth Orgasm scale wisdom. Adam’s sourdough. Only […]
Foraging at Durban’s eclectic markets
Cool chilli sage, Money Govender, can offer hot tips on habaneros and local red and green chillies. She has been trading at the market for 30 years.
Florida Fields: for art, fun and food in Durban
Durban has a sunny new food-all place to hang out: it’s arty, upscale, has loads of attitude, and it’s creating a buzz.
Sandile Ngcobo: Going to BAT for Durban
It feels auspicious, for Durban, to know that Chef Sandile Ngcobo has opened Café Chidos, his African-themed, Mexican-inspired (chido translates as awesome), Durban-focused (yes, there are bunnies) eatery in the familiar BAT Centre restaurant space that flanks the bar.
Nose to tail, beak to claw: all about offal
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 and a South African chef and talk about world trends.