It’s a massive honour too because the restaurant scene is blooming here. Everyone who knows me personally knows that I push every day and night to be a better version of myself.
Holding Iceland’s first Michelin star is a huge responsibility.
It’s a massive honour too because the restaurant scene is blooming here. Everyone who knows me personally knows that I push every day and night to be a better version of myself.
My food awakening happened with 54 potatoes.
I was doing a stage at Raymond Blanc´s Le Manoir aux Quat’Saisons in Oxfordshire in the UK and he conducted a tasting. Raw, boiled, mashed, and he kept conversing with the gardener about the possibilities. Eventually he picked a potato and convinced the gardener to grow it organically. That’s when I realised there are no limits to what you can do in the kitchen.
David Bowie’s Wild is the Wind is always playing on my system.
I’m also into “Walls” by Kings of Leon and Corey Hart’s “Sunglasses at Night”.
I worked as an electrician when I was 16.
Bu hikaye Woolworths TASTE dergisinin November 2018 sayısından alınmıştır.
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Bu hikaye Woolworths TASTE dergisinin November 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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.
