A comedian walked into The Kitchen in Woodstock and ordered something ‘erbal because he’d already had too much caffeine that day. We just took notes
Come here often?
I do! It feels like home. I love Karen Dudley – her energy just imbues the whole thing – her vibrant, loving beautifulness. Sometimes I come here because I want to feel nurtured. Sometimes I just want to have fun. I did a show here recently – about 100 people on benches – it was beautiful.
What’s your order?
Often just the three- or five-plate salads. Sometimes I want a Love Sandwich. And I love the World Peace Brownies.
Tell us about cooking: can you do it?
I don’t cook much but I’ve got this chicken potjie that I learnt from Justin Bonello. I like his cookbooks. I used to make a Hungarian dish called töltött káposzta – a cabbage dish. And rakott krumpli – layered potatoes and other stuff that’s not Kosher. One of my adopted grandmothers was Hungarian. (We adopted her.)
Did you have any holiday traditions growing up?
We also celebrated Christmas with the neighbours. I only found out I was Jewish when I was 12. (My dad sat me down on my 12th birthday and said “Son, there’s something we need to tell you”. I said “OMG I’m gay”. He said “You’re Jewish. And gay”). Jokes …
Can you knit kitke?
Denne historien er fra December 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 December 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.
