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.
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.