Articles in World Travel
Nigeria’s culinary culture and Tola Akerele
“I really am proud of my heritage,” says Tola Akerele. “Food is one way people can get to know and …
Kavachi Ukegbu and the art of fufu
This year started on a high for Houston-born Kavachi Ukegbu, a third-generation chef-restauranteur with deep roots in her Nigerian culinary …
Youyou Tu & Yayoi Kusame at 90+
Youyou Tu and Yayoi Kusama. Two inspiring woman. Both survivors. Both work obsessed. Two women who have made an indelible mark, one on medical science, the other on art. Both still living and in their 90s.
AmmaZulu sculpture garden of delights
Hein Lottering dishes a garden cafe lunch.
A fantastical garden. A café as its beating heart. A gallery home for …
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.”
Fulani cuisine takes the stage
Chef Binta prepares Fulani food.
African food is trending internationally.
But most likely you don’t know, have never tried — have …
Romancing the exotic, erotic truffle
Chef Nicola Chessa makes magic with truffles. Photo: Wanda Hennig
By Wanda Hennig *First published Cuisine Noir magazine 2013
At lunchtime on …
Food rocks at Napa Truffle Festival
Black Diamond Truffles at the Napa Truffle Festival. Photo: Wanda Hennig
Sooner rather than later and most likely within the next …
