FOOD

Mealie pap – white maize meal porridge

September 11th, 2019|0 Comments

Shot by Claire Gunn Mealie Pap. A South African Breakfast For All (@IshayGovender), For Extra Crispy My Recipes, April 2018 On cold mornings, I recall my mother bustling about in our suburban South African [...]

Matsvnis Soup – a Georgian Centenarian Secret

September 11th, 2019|0 Comments

Matsoni, the miracle soup. This Georgian soup is said to boost longevity and battle hangovers (@IshayGovender) for, Culture Cheese Mag, April 2018 Want to live to be over 100? In the Caucasus Mountains [...]

  • Gaggan Anand

Chef Gaggan Anand: Pursuit of Perfection

September 11th, 2019|0 Comments

Pursuit of Perfection with chef Gaggan Anand, written by Ishay Govender-Ypma for Singapore Airlines Priority Magazine, 22 April 2018. In response to his intention to close Gaggan for good in 2020, Anand insists it’s best [...]

The dark, Complicated History of Durban Curry

September 11th, 2019|0 Comments

Fish curry, tripe curry, mutton curry, you name it, Durban's got it and it's all mouth-watering. One writer traces the evolution of Durban Indian cuisine, and the role her indentured ancestors played in [...]

Lisbon – A Feast of Many Nations

September 11th, 2019|0 Comments

More tourists are flocking to Lisbon each year As Portugal’s economy strengthens, more visitors are supporting restaurants old and new. (@IshayGovender), For Business Day, May 2018 Strewn across the Seven Hills, Lisbon’s azulejo (ceramic [...]

An Ode to Rooibos 

September 11th, 2019|0 Comments

An ode to Rooibos. Image: Shutterstock An elderly Khoi woman follows a trail of ants, watching them roll miniscule rooibos seeds into a nest underground. She stoops to her knees. Inside these anthills, [...]

Curry for Breakfast

September 11th, 2019|0 Comments

As they say, curry is always better the next day. Lamb chops in chutney, curried tinned pilchards, leftover chicken curry shredded and served on toast. We look at the South African Indian breakfasts [...]

Kobus van der Merwe Forages at Wolfgat

September 11th, 2019|0 Comments

Kobus serving some of his guests. The salty tang of fresh kelp lifts on a crisp breeze, across the cream-colored sands of Die Krans in Paternoster, once the lookout for fishermen monitoring the [...]

Democratising Food Writing

September 11th, 2019|0 Comments

The future is female.. Image: Yandisa Nazo/Ekse Lens When the late U.S restaurant critic Jonathan Gold wrote about food, he invariably commented on the irrational fear white Americans have of their neighbours, forging [...]

Mealie Meal Pap Recipe

September 11th, 2019|0 Comments

Creamy Mealie Meal Pap Mealie meal pap or porridge is a breakfast dish of milled white maize enjoyed across demographics in South Africa. By Ishay Govender-Ypma (@IshayGovender). For Woolworths TASTE, September 2018, story: [...]

Robertsons Spice Rubs

May 30th, 2018|0 Comments

Nwabisa Ngumbela reports from the Robertsons spice rub masterclass on the new range of artisanal rubs with flavours from Mexico to Japan to the Karoo.

  • Gaggan Anand

CHEF Gaggan Anand : Pursuit of Perfection

May 30th, 2018|0 Comments

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. The idea, he explains, is to split his time between GohGan and Bangkok where his family will remain.