FOOD TRENDS 2017 Food Trends - from vegetable-only menus to shorter, less pricey tasting menus, Ishay Govender-Ypma delves into what's predicted to dominate the dining calendar. For SAA Sawubona, November 2016. If you went out to a restaurant last night, you might have experienced these changes already. From neighbourhood bistros to upmarket establishments, menus are being [...]
A Vegetarian's Guide to Chennai - Food of the South Chennai market A return to the Motherland - Chennai, India. For TASTE Magazine. It dawns on me at the Georgetown market in Chennai, that the locals find me perplexing. Amid ox-drawn carts piled with fresh vegetables, the vendors sit cross-legged in front of [...]
Eco-Forward and Going Green - Berlin, Germany Gritty, hip, cosmopolitan – Berlin is known by many names. Eco-forward and environmentally conscious are also some of them, as Ishay Govender-Ypma discovered. Berlin is going green: Etihad In-flight Magazine, Nov 2015. Berlin is known to be cosmopolitan, energetic, gritty and hard-hitting in attitude. It’s also far greener than you may [...]
When I was a child living in KwaZulu Natal, spicy battered deep-fried green bananas, or plantain when we could get it, was a delicacy we loved even more than fried chips. Here's a recipe for this dish served with a green chilli tamarind dipping sauce.
It is based on the Cauliflower with Saffron found in Ottolenghi's book Plenty. It's very, very simple to make and adds flavour to these cruciferous veggies with the aroma of saffron, the sweetness of raisins and the saltiness of briny olives.