The Curious Cook

Hitting the right (sour) note

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Old fashioned vinegar pudding with roasted guava flavoured with cardamom.  Photo: Justus Wagener

With all the recent focus on fermented foods it is all too easy to ignore the oldest of these: vinegar. It is my favourite fermented foodstuff, which I naturally gravitate towards using to add a sour note to savoury dishes. It was only after giving it some thought that I realised the reason: all great dishes contain a balance between sweet, salty, fragrant and sour – with the added magical note of umami. The latter is of course enhanced when the right balance is struck.

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Journalism

Africa inspired- TEDxRhodesU breaks new ground 

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The Tedx RhodesU team headed by Tyron Louw. Photo:Melite Vivier

For over 25 years, millions of people all over the world have been inspired and transformed by TED Talks, made available for free online via TED.com. This has inspired communities and individuals all around the world to do the same, organising independent events called TEDx ‒ Technology, Entertainment and Design ‒ with the x signifying that the event is independently organised.

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The Curious Cook

A welcome throwback to the 1980s

 

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Photo: BBC Food

The tradition of making pâté is as old as the hills. Throughout Europe, pâtés, terrines and potted meats are still widely eaten today. Potted shrimp is such an easy favourite, you gently fry and season the shrimp before sealing it in a delicate blanket of melted butter so that it can be kept in a cold larder or still room for a lot longer than if left untended.

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The Curious Cook

Witty and wise- celebrating Two Fat Ladies

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Photo: dailymail.co.uk

It was a bucolic time when The Two Fat Ladies burst onto our screens in a puff of cartoon smoke and bravado. And burst they certainly did, with Jennifer Paterson driving pell-mell through the British countryside in a glorious Triumph Thunderbird while Clarissa Dickson-Wright grinned benignly at us from the sidecar. In one fell swoop, they made the world realise that English food may have the reputation for being boring but it sure as hell doesn’t have to be. Echoing the devil-may-care eccentricity of Julia Child and the generous verbosity of Keith Floyed, these two friends made British TV cooks famous, paving the way for Jamie and Nigella to follow in their wake.

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Journalism

Some souvenirs are harder to take home than others

First published in Sunday Times, in The Accidental Tourist column

During our stay in Buenos Aires we were determined not be just your typical tourists. We wanted to really get to know the place. We ended up staying almost six months, walking the length and breadth of the city, tentatively learning Spanish and eating and living among the locals.  In this way, we ended up staying almost six months ‒ walking the length and breadth of the city, tentatively learning Spanish and eating and living among the locals. Of course, as any seasoned traveller knows, quirks don’t go away while you’re in a foreign country ‒ they only get worse! And so it was that our keen appreciation (or rather unbridled obsession) for church fêtes and junk shops got completely out of hand.

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Journalism

Exploring Reza de Wet’s dreamscape

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During this year’s Graduation weekend, the wider Rhodes University community are in for a rare treat ‒ a mixed-media, multicultural, and many-faceted response to the work of renowned playwright, Reza de Wet.

Drifting features an eclectic mix of senior postgraduate students and professional performers, with choreography by Juanita Finestone-Praeg and Athina Vahla, design by the new head of Design at the Drama Department, Illka Louw and performances by Andrew Buckland and Levern Botha.

 

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The Curious Cook

Lucky dip

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Elgin free range chicken meatballs with roasted butternut, baby beetroot and mangetout. Green goddess dressing is the star of the show. Photo: Justus Wagener

As much I love a good salad, in winter it becomes a chore to eat. The quality of fresh ingredients declines, tomatoes don’t ripen and it feels like your hands may develop frostbite while you rinse lettuce in that icy water. I find I am inclined to turn my greens into a luscious dip which I slather over roasted vegetables hot out the oven.

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