Archive for the ‘Published columns’ Category:
Guacamole + chakalaka = chakalakamole
Like most things truly South African, you won’t often find chakalaka in the pages of our effortlessly garnished food magazines, although I don’t doubt that one of these days this South African workman’s dish will be ‘discovered’ by the diamante-swirled damsels of Posh Galore, with sundry instructions on how to change it into something else.
Potatoes, queen of the garden, king of the plate
The German Philosopher Friedrich Nietzsche argued that a diet consisting predominantly of them “leads to the use of liquor”, which would be enough for some of us to stockpile them, just in case.
Two good reasons why the chicken crossed the road
We like chicken. We love chicken. When we see a chicken preening its feathers, our mind quickly pops up an image of it defeathered and roasted to gleaming, succulent perfection. We see its breast removed, slit asunder, filled with something yummy, closed, wrapped up and baked.
Sunday in the field of dreams
It was one of those moments when you wake up and realise where you really are. On a soccer field, yes. But no crowd, no glaring stadium lights. Just a modest small-town soccer field on the edge of town, and it’s Sunday morning coming down on a boy’s wild imagination.
Gem at the top of a long and winding road
I interviewed a restaurateur last year who kept referring to his four restaurants as ‘my shops’. It was all I needed to know about the guy, apart from the too-much-bling and the smile that wasn’t really.
Soothing, mood elevating, sinful chocolate
You can send me an attachment of a picture of a chocolate and a note saying “Jane has sent you a chocolate!” but in fact what Jane has sent me is a thumbnail picture of a chocolate which is as much use to me as an email promising me 30 million smackers.
Braaing for Brits – and for Africa
“Oh, I’m sorry,” he said apologetically. “We thought you were on fire.”
A cure for those who don’t like their fish entirely raw
The chef came out before a particular course and explained, somewhat nervously, that the kingklip was to be served raw tonight. Riiiiiiight, we muttered, dubious, looking left and right as if wondering where the candid camera was.
A touch of the Cape for Sunday brunch
OK, most of us won’t go back to our tables with a plate of smoked salmon, bacon, stewed fruit and cheddar, but my point is that there might be ways to make more sense of it all. So I thought about it all and came up with a four-course menu for a Sunday brunch, based on some of the things you tend to find on such breakfast spreads.
Is the Tasting Room at Le Quartier Francais really worse than a parking lot bistro?
How on earth is 9th Avenue Bistro, which has a nondescript al fresco area overlooking a plain-as-chips parking lot, better than the Tasting Room at le Quartier Francais or Overture with its world-beating view and Margot Janse’s fabulous cuisine? I don’t buy it.