What do you do when an immovable force meets an irresistible object? Brandon de Kock found the answer on his first trip down the “goods to declare” lane at customs…
There really aren’t too many good reasons to get up before sunrise, unless you’re photographing Antarctic landscapes or tracking leopard. Or you’ve arranged to spend the day with Simone Ficarelli of the Consorzio del Formaggio Parmigiano-Reggiano.
As a hopeless Parmesan addict, the chance to see its life cycle unfold, from morning milk to muslin bags of curd, was as irresistible as the end product. We shared the heat of the creamery, watched the cheesemaker, Paolo Fontanesi, trusting fingertip over thermometer, and we broke cheese together, inhaling the ragged edges and searching for descriptors.
And, when we finally parted, Simone bestowed upon us three 600 g wedges of 24-, 36- and 48-month-old Parmigiano delle vacche rosse: the king of kings of cheeses, produced from the milk of the fabled red cows of Reggio.
They travelled with us around Emilia Romagna, went hiking in Südtirol and, en route to the airport, were carefully packed away, ready to bring joy to fellow fromage fiends at the foot of Africa.
Denne historien er fra July 2018-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra July 2018-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
