On cold mornings, I recall my mother bustling about in our suburban South African kitchen, ladling out bowls of creamy mealie meal papor porridge. Hot from the saucepan, she’d stir in a little more milk and sugar, and occasionally, a cube of cold, unsalted butter and a tablespoonful of tinned golden syrup.
Want to live to be over 100? In the Caucasus Mountains of Georgia, a region with no shortage of centenarians, one rumored key to longevity is a thin, mildly tart fermented dairy product called matsoni.
In response to his intention to close Gaggan for good in 2020, Anand insists it’s best to “finish at your peak.” Passionate about the technique and produce of Japan, Anand, and his friend and frequent collaborator, chef Takeshi Fukuyama, plan to establish a 12-seater restaurant, GohGan, in Fukuoka.
On South Africa’s palm tree-lined east coast, within the humid port city of Durban and its surrounds, a unique style of Indian cuisine has evolved over the course of 158 years. Locals say you can’t leave before you try one of the Durban curries: smouldering hot mutton curry studded with potato chunks called “gravy soakers,” fiery fish curry spiked with black tamarind and curry leaves; or bunny chow, a hollowed-out quarter-loaf of white bread filled with curry.
Strewn across the Seven Hills, Lisbon’s azulejo (ceramic tile)-covered buildings stack together forming countless arches through which the famous yellow eléctricos, or trams pass, rickety over the cobblestones that are shiny with wear.
You are ten-years-old when you first taste black tea and honey, only the tea is a rich amber hue and the honey is tempered with a slice of gnarly-skinned Eureka lemon from the backyard. Your grandma and aunties drink milky Ceylon tea like fancy Five Roseswhen there are guests or Trinco for daily consumption, with three teaspoons of white sugar, buttered Marie biscuits on the side.
They say there’s nothing like the smell of bacon frying in the morning. That’s true, in part. After all we were also accustomed to the grand British fry-up thanks to our colonial past.
Drive the country from coast-to-coast searching for the best in street food, cheese, convent pastries and cannoli. Ishay Govender-Ypma explores Sicily on a culinary road trip. This article was written for SAA Sawubona inflight magazine, June 2017. A ghostly mist settles over Erice on Sicily’s hilly western face, once a medieval fortress town and the [...]
On the southern shore of Lake Geneva, the pretty French belle époque town of Évian-les-Bains, an hour away from Switzerland’s Geneva, offers slow walks along the promenade and healing treatments with therapeutic Évian water. Written by Ishay Govender-Ypma for SAA Sawubona. From the Source At Source Cachat, in the spa town of Évian-les Bains, I’m [...]
Green Berlin is not the future, it is happening today. Berliners are propagating the message that cramped urban cities can transform to accommodate a safer, more sustainable future. Ishay Govender-Ypma examines three projects in progressive Kreuzberg. In 2011 former French Minister of Culture Jack Lang remarked: “Paris is always Paris, but Berlin is never Berlin.” Berlin is, [...]
