Articles in South Africa Travel
A Tale of Three Somms
Wine rock stars Winston Matthews, Zwai Gumede and Job Jovo are sommeliers at three of Durban’s top fine dining establishments. Remarkably not one of them grew up drinking wine.
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.”
Intermittent fasting for feasting
The best bones go into the Dr Broth bone broth.
Time to take stock. We might think of ‘fasting’ and …
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
The ‘PYC pie’ – aka pie by committee and no longer pie in the sky. Photo: Wanda Hennig
Dough Girl: A rising Durban talent
Durban ‘Dough Girl’ Courtney Stuart.
From croissants to her ‘fat kid food’ indulgences, Courtney Stuart, just 20 years old, is …
9th Ave Waterside: Durban eatery’s new dockside life
The 9th Avenue Waterside team does prawns.
When a Durban destination restaurant moves from its gloomy parking-lot location to a waterside …
An unlikely crocodile adventure in KwaZulu-Natal
Krocodile Dheli’s Raphael Tsaurayi.
Croc shisanyama. Feta, strawberries and grilled crocodile salad. Croc strips marinated for 24 hours in …
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”.