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South America, Part 3 – Chile
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Tue, 16/03/10 – 20:58 | View Comments

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We’ve been hearing quite a bit about Chile in the past few weeks – unfortunately it wasn’t good news. One of the largest earthquakes ever recorded, 700 – 800 times stronger than the Haitian quake …

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Food for Thought

When the art of cooking, eating and enjoying makes you think for a while and ponder

Food of the World

a look at the food of the world, the history, the habits and the traditions with authentic and tested recipes wherever appropriate.

Recipes

a random selection of personal favourites

Sweets

Cakes, chocolate, biscuits, desserts and sweetmeats – a growing list from around the world

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My favourite video clips, from chefs to students and bloopers to proud moments.

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Barros Jarpa and Wine
Tuesday, 16 Mar, 2010 – 20:57 | View Comments
Barros Jarpa and Wine

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Chilean wines have become increasingly well known throughout the world – making a significant impact only in the past few decades. The climate here varies from the heat of the dry, rocky, mountainous desert in …

Quinoa, The Sacred Grain
Tuesday, 16 Mar, 2010 – 20:00 | View Comments
Quinoa, The Sacred Grain

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Every year the Emperor of the Incas solemnly picked up a spade of gold and planted the first quinoa seed – it was sacred and known as the mother grain. To this day, in the altiplano, …

COMPETITION: Win 2 Tickets to Taste of Cape Town
Thursday, 11 Mar, 2010 – 12:42 | View Comments
COMPETITION: Win 2 Tickets to Taste of Cape Town

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Today we are announcing a competition for all our loyal Cape Town based readers, or any of our readers who will be in Cape Town at the time.
We are giving away a double entrance …

Christmas in Israel
Friday, 11 Dec, 2009 – 3:19 | View Comments
Christmas in Israel

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Christmas in the Holy Land where Christ was born is jam packed with pilgrims and travellers that have come to celebrate Christmas.  Here, in a grotto, you will find a  14-pointed Silver Star on the …

Perdeberg Prawns and Cold Chenin Blanc
Sunday, 25 Jan, 2009 – 9:26 | View Comments
Perdeberg Prawns and Cold Chenin Blanc

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Normally I don’t visit co-ops simply because large scale production of anything that I have to put in my mouth just doesn’t turn me on – coupled with that I had never really taken …

Port and Date Pecan mousse
Thursday, 22 Jan, 2009 – 8:12 | View Comments
Port and Date Pecan mousse

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In the 1990’s South Africans manufactured Port but were suddenly forbidden to call it Port and they scrambled a bit until they hit on a name that made everybody happy - Port became known as fortified …

Basically Vasilopitta
Sunday, 28 Dec, 2008 – 2:53 | View Comments
Basically Vasilopitta

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There’s a legend that tells how the Greeks, during the Byzantine era, donated gold to their emperor so that he could pay the invading forces not to besiege their beloved Constantinople. The siege didn’t take …

Baccalà di Vicentina
Saturday, 15 Nov, 2008 – 6:00 | View Comments
Baccalà di Vicentina

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The Venetians love for baccalà was born out of the misfortune of a few Venetian ships that were stranded in the Lofoten islands in Norway for a whole winter in 1431.  A merchant ship, sailing under …

Bread – Five Most Common Uncommon Types
Monday, 13 Oct, 2008 – 23:01 | View Comments
Bread – Five Most Common Uncommon Types

An unleavened Indian flatbread that hails from the ancient North Indian region of Punjab and was, initially, made for special guests. Spread with homemade butter, it was eaten by dipping into homemade yogurt or lassi, a buttermilk drink also from Punjab. Nowadays, this golden brown yet extremely supple bread is eaten hot with chutney and yoghurt as an accompaniment to curry or simply with pickles and vegetables.

Olive Oil, Part 4 – Italy
Wednesday, 24 Sep, 2008 – 18:57 | View Comments
Olive Oil, Part 4 – Italy

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Olive oil arrived in Italy during the reign of Lacius Tarquinius Priscus the elder in 616 BC – 578 BC.   We’ve discussed the history ad nauseam and have decided to discuss the oil itself …