It is a complete rarity to find unpasteurised milk in this world. I was lucky to stumble across a small shop that sells local raw milk in the small Karoo town of Graaff-Reinet. The Karoo is a mythical place. Encompassing a vast area of semi-arid landscape dotted with ant-hills and thorn trees, is known for its cloudless skies, extreme temperatures and fossils, some of which have been recently discovered to be whole new species that have never been seen before. A primarily agrarian area, the Karoo is known for rearing sheep for mutton, goats for mohair and game. In prehistoric times it was a vast inland sea and, prior to colonialisation the 1700s, it was the home of indigenous peoples, the Nama and Khoi-San (formerly known as Bushmen). In fact, the last time I was there I read a fascinating article about how some of their almost extinct languages are being brought back to life through a series of workshops organised by the Pan South African Language Board (Pansalb). And thus, I digress!
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.
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.
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.
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.
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.