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September 16, 2017 – 2:31 am

In this insightful gem, journalist and life coach Wanda Hennig writes wisely, hilariously and sometimes poignantly about sex and food; living for three-and-a-half years at the San Francisco Zen Center; moving solo from one continent to another; meditation; creative mindfulness strategies and more. Cravings: A Zen-inspired memoir about sensual pleasures, freedom from dark places, and living and eating with abandon (Say Yes Press). Edition Two (Mouth Orgasm edition) published August 2017 (ISBN 9780996820523 paperback; ISBN 9780996820523 eBook).

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Articles in Culinary Travel

Foraging at Durban’s eclectic markets

July 5, 2019 – 5:43 am
Early Morning Trader Romila Chetty

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

June 28, 2019 – 6:13 am
Florida Fields 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

June 7, 2019 – 5:25 am
Chef Sandile Ngcobo

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

May 31, 2019 – 4:44 am
thymus and liver

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.

Chef John Moatshe puts Africa on a plate

May 17, 2019 – 5:07 am
Chef John Moatshe

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

Culinary Poland in the time of Chopin

August 29, 2018 – 4:03 am
Chopin mural Warsaw

Chopin a chocoholic? Yes, so long as it was hot. This is just one of the many food-related snippets revealed …

Assignation with An Assassination

August 5, 2018 – 2:20 am
Pod Baranem berry mousse cheesecake, vodkas

Read Assignation with An Assassination on Perceptive Travel:
Given the excesses of our foray into Jan Baran’s fresh, local, creative, contemporary …

Discovering Polish Culinary Paths

November 4, 2017 – 11:15 am
P1160504

Among other things you discover when you chat with her, 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.’ Seems like she’s doing this very well…

Relishing Polish heritage cuisine at Opasły Tom

October 1, 2017 – 1:45 am
Opasly Tom Warsaw at lunchtime.

‘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. Gastronomy is now growing really quickly. In Warsaw we’re seeing about 100 restaurants a year opening.’

KukBuk: a Polish culinary success story

September 28, 2017 – 11:40 am
KukBukTwo

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 Pawlewskaat at the Warsaw offices of the award-winning magazine who share the story of KukBuk’s unexpected, unprecedented success. Then we visit Wilanów Palace.