Articles in South Africa Travel
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.
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”.
And the award-winning films at the 40th Durban International Film Festival—DIFF2019—are: best film Les Misérables and best South African film Back of the Moon. Nineteen juried awards were announced including for best documentary, international and South African, and best short film.
A riveting and diverse “DIFF turns 40” Durban International Film Festival 2019 line-up includes 150 films from around the globe: 74 feature films, 25 documentaries and 90 shorts.
Wavescape Surf and Ocean Festival 2019, which will run as part of the Durban International Film Festival’s 40th anniversary program, has announced a bumper line-up of 19 films, with the addition of a unique evening of talks dedicated to the ocean.
Fruitful days and mindful nights at the BRC. Photo Wanda Hennig
Too many chefs. Zen food. Monkey thieves. Ensconced. Sangoma recipes. …
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.
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.
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.
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.