Sebastian Nico: knives-out lensman
Sebastian Nico has turned two hobbies inspired by time spent in restaurant kitchens into his profession: food photography and crafting kitchen knives. Namely, Japanese-style san mai process kitchen knives.
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.”
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”.