Chef John Moatshe puts Africa on a plate
Polokwane-born John Moatshe is likely the only chef in South Africa who has cooked for both President Nelson Mandela at his inauguration (the main table and the VIPs) and for the Queen of England (when she visited Durban in 1999). Executive chef at Durban’s Inkosi Albert Luthuli International Convention Centre, he is the leader of a team of 30 full-time chefs plus around 15 trainee chefs and interns
The art of bread: Glenwood Bakery Durban
Adam and Carin Robinson opened The Glenwood Bakery six years ago. It is a neighborhood gem and one of a handful of places in Durban […]
Culinary Poland in the time of Chopin
Chopin a chocoholic? Yes, so long as it was hot. This is just one of the many food-related snippets revealed in a delightful book on […]
Assignation with An Assassination
Read Assignation with An Assassination on Perceptive Travel: Given the excesses of our foray into Jan Baran’s fresh, local, creative, contemporary take on the culinary […]
The Perfectionist: Kayla-Ann Osborn
Kayla-Ann Osborn—the hottest young chef in Durban right now—inherited her meticulous approach to cooking from her gran, a legacy brought to life on the ever-changing […]
Life’s a FroBlog for Warsaw Foodie blogger Joanna Mroz
Warsaw is rich in culinary luminaries. One of them is Joanna Mróz, prolific founder-author of Poland’s popular food blog, FroBlog, ‘FRO’ being the acronym for Fine Restaurants Only. She is also co-founder of Warsaw Foodie. We meet her at Warsaw wine kitchen, Kieliszki na Próżnej.
Discovering Polish Culinary Paths
Warsaw culinary luminary, Magdalena Tomaszewska-Bolałek is a Japanologist, a journalist, a food anthropologist and author of four books including the award-winning Polish Culinary Paths. ‘My main goal is introducing foreign cuisine to Poles and Polish cuisine to the rest of the world,’ she says. ‘It’s very important to me to promote Polish cuisine and to build bridges between the cultures.’
Relishing Polish heritage cuisine at Opasły Tom
‘We forgot, for a while in Poland, how to grow things,’ says Warsaw restaurateur, author and Opasły Tom co-owner, Agnieszka Kręglicka. ‘But this is turning around now. We’re starting to see a return to traditions and a focus on real food. In Warsaw we’re seeing about 100 restaurants a year opening.’
KukBuk: a Polish culinary success story
KukBuk grew out of a ‘a pure love of cooking, eating and communicating round food.’ The intention was to merge cultural, culinary and lifestyle elements. We meet editor Agata Michalak and publisher Daria Pawlewska at the Warsaw offices of the award-winning magazine who share the story of KukBuk’s unexpected, unprecedented success.
Elixir Dom Wodki pairs vodka and Polish nouvelle cuisine
Vodka is the most popular drink in Poland. During and immediately after the Soviet era, people were drinking shots: to get drunk. Now they’re back to vodka for flavor, appreciation and enjoyment. Dom Wódki in Warsaw is the first restaurant in the world to do menu pairings with vodka.