DURBAN CURRY is beloved of all South Africans for its fire, as passionate as the humid, sun-baked city that is home to South Africa’s large and vibrant Indian community.
A brief history of South African food
Cape Malay Cuisine
Cape Malay curries are many and varied, but you cannot leave the city without trying at least one authentic lamb or chicken curry, or a mutton or chicken salomi (roti).
A brief history of South African food
A brief history of South African food
CAPE TOWN was built on spice and wine, and the city is as robust with flavour today as it was at its founding as a victualling station in the mid-17th century.
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When lamb is on the menu, don’t forget that plums can scream too
So yes, with a heavy heart I would hear the truck start up outside and rattle and grind up the hill, its contents shaking and baaing like, well, so many sheep, then turn on the gas and get cooking, because I’m human, I’m South African, and, with few exceptions, we eat meat.
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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.
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A devil of a time with heavenly vegetables
But the courgettes developed a life of their own. They grew and grew, and then grew some more. I lined the hallway with them, and the tannies would squeal on sight of a row of priapic marrows.
Restaurants
Another step in the chichification of old Cape Town
These developments spring up with increasing regularity, and you have to think that one day we will wake up, look around, grab the nearest handrail and yell, ‘Where am I? What have they done with Cape Town?’
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A method for cooking pasta you cannot refuse
If your pasta is less than perfectly al dente, scowling, toothless crones swathed in black cross themselves when you come near, then scurry away down dark alleyways burbling in Latin.
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Inside the Sun King’s Waterfront lair
Being at the Sun King’s newest venue whisked me right back to the ground-wetting for the Cape Sun Hotel aeons ago, when Anneline Kriel, then Sun Queen, stepped out of a limo in the rain and I nearly choked on a sliver of Parma ham.
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Sugar and spice and everything that’s nice and hot
I reckon we’re made of tamarind and mustard seed, coconut and aniseed, most of which went into the Indian-inspired dinner I put together last Friday evening.
