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.
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. […]
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”.
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.