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A warming Karoo meal, a barren affront

To console our spirits after visiting the atrociously neglected Garden of Remembrance that is meant to be a tribute to the Cradock Four earlier this winter, we needed wine and sustenance.

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Boeber, lamb shank curry and fresh turmeric chutney

Boeber is as ‘Cape Town’ as Cape brandy tart, the Cape Doctor, over-priced fancy-schmancy restaurants and claims that ‘it has never rained like this/blown like this/been so hot at this time of the year before’.

Beef

The art of the potjie

The editors of Posh Galore generally do quite well, and I commend them for their efforts, and we foodie lemmings usually climb on the bandwagon and try using whatever it is in new and unexpected ways in dishes that previously would have managed quite well without the pounded seed of something found growing under a dewy knoll in Zheleznodorozhny and unearthed by a castrated yak. But there’s something they’ve all missed which has potential flavour of the year written all over it. The common, humdrum and very Afrikaans potjie, the three-legged cast-iron pot, is one of the most versatile cooking vessels there is.

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Creating a stir with extra zooma

Risotto is a dish for a man who truly lives his life, and to hell with the consequences. Risotto is real zooma food, singing and dancing when ordinary people are idling the time of day. Risotto is not for sissies. It’s one of the most taxing things to make because it is so easy to mess up. Risotto rice, usually arborio, is as hardgrained as a politician who knows how to trounce opponents at the polls, with a winning smile and a compelling dance disguising the grit behind his eyes. Risotto is not to be messed with.

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Spanish chicken good enough to smoke

I have been slow in coming to smoked paprika. It has been a foodie rave for several years and I really should have listened to the sussed editors of Posh Galore when they told us all that smoked paprika was the new thing, dahlings, and you simply have to try it.

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Garlic comes out of the wings

When people think of you as a foodie, those who know you and love you give you ‘foodie’ things. This is lovely, because it means that your friends and family love you. It gives you a warm and fuzzy feeling. It also gives you a drawer full of garlic crushers.

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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.

Christmas

A tinklingly good way to greet the New Year

The problem with New Year parties is trying to stay sober enough to remember why you’re there. I’ve known people get to midnight on December 31 and wander around aimlessly asking whose birthday it is, or why everyone is so exciteable.

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Calamari, Greta Garbo and the Weather Gods

By 4pm the sea was rushing at us as if fleeing the beasts of Hell. The wind was a fearsome force, supported by lashing rain. I conceded defeat while the Weather Gods smiled a cruel smile of triumph and threw yet more opprobrium down on our sodden beach.

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