Category: Food and Beverages
-
The evolution of pasta
Chef Adele Stiehler-van der Westhuizen finds out that “Spaghetti Bolognaise does not exist.” when she explores the evolution…
-
Spring into salads: Pairing wine with salads
Spring and summer bring a bounty of magnificent crisp vegetables to the fore. Debi van Flymen looks at…
-
Decoding Durban curry
Adele Stiehler-van der Westhuizen takes a closer look at Durban curry through Erica Platter’s book Durban Curry: So…
-
Global Exoticism
Trends are essentially the quest for happiness – looking for that “it” product that will satisfy today’s consumer…
-
Jackie’s five favourite indigenous ingredients
Jackie Cameron chooses proudly South African ingredients we should see more of on menus: naartjies, makowe mushrooms, amazi,…
-
Trend Watch: Ramen
Chefs are jazzing up ramen with broths in a variety of different flavours, fresh ingredients, authentically created noodles…
-
Take it with a pinch of gourmet salts
Black lava salt, pink salt, red salt, smoked salt, desert salt. With gourmet salts as the seasoning du…
-
For the love of cheese: Celebrating South African cheese
Over the years the South African cheese market has grown considerably and South African cheesemakers are creating some…
-
Producing the goods: Pickling, Smoking and Fermenting
Chefs across the world seem to be going back to their roots, controlling all elements of their dishes…
-
Trend Watch: We love labneh
Labneh is a type of cream cheese originating from the Middle East made from strained yoghurt. This makes…