VUSI KUNENE - Meet the Sushi King of Maboneng image by MARTIN RHODES Vusi Kunene, entrepreneur and owner of The Blackanese Sushi & Wine Bar in Maboneng Precinct, had a first encounter with sushi that would stop most in their tracks. *For Business Day* Working as a car guard at one stage and [...]
Banting Banter An introduction to Banting: Is there room for bread? Banting and the Tim Noakes diet have been the talk of almost every dinner party and social gathering I’ve attended in the last few months. A number of friends and Twitter followers have confirmed that this has been their experience too. Many [...]
Bunny Chow - one of Durban's best Indian food snacks and the history of the name
Pop-Up Restaurants in South Africa - how the concept evolved and where it is today. Plus a list of must-try pop-ups
Urban food foraging and why it's catching on. Meet Loubie Rusch and Charles Standing. For SAA Sawubona inflight mag.
The Interesting Journey of Curry - how curry travelled the world Durban style crab and prawn curries For Sunday Times Extra, Sunday 14 June 2014 What constitutes an authentic curry? Every accomplished cook would like to believe that the curries, biryanis and soups served at home, recipes passed down from great-grandmothers or from [...]
South African Olive Oil South African Olive oil and table olives have earned their place with the world’s best. Public awareness and increasing demand means more farms are offering tastings, pairings and workshops. For SAA Mango Juice, June 2014. There is something very stately about an olive tree. The gnarled, twisted trunk and silvery-green branches [...]
Entomophagy – Insects as Food and the Future Entomophagy is the widely popular practice of eating insects. When viewed from a nutritional and environmentally sustainable perspective, many leading scientists predict entomophagy to be the next big food trend. Ishay Govender-Ypma investigates entomophagy – insects as food and the future. For SAA Mango Juice, May 2014 [...]
Come Dine With Us: Supper Clubs Supper clubs, once exclusively underground, clandestine, anti-establishment and the toughest reservation to get in town, are going mainstream in a city near you. For Marie Claire, May 2014. Pop-up, closed door, underground, shebeen, anti-restaurant, the idea of eating meals outside the confines of a traditional restaurant setting has now become a regular night out. If you flip [...]
A go-to flop proof vanilla sponge recipe with master baker Mari-Louis Guy for Woman & Home April 2014
