Into the New York Wild

Into the New York Wild

I walk up a wooded rise through my favorite park in Brooklyn, on the hunt for the first wild greens of the season. The air smells of soil and moisture. As joggers run along the asphalt path down below, I am nearly invisible, crouching among the new shoots and leaves...
Here is the scoop

Here is the scoop

Scoop is the ice cream for purists and hedonists. It’s produced with much love on the KwaZulu-Natal north coast by English-born Amanda Maidman, who has a ‘no nasties’ policy – eggs are used to stabilise, the freezer to preserve and nature to colour. “I never imagined...
Eclectic taste

Eclectic taste

Set in the busy Kingfischer Drive, Fourways, Johannesburg, Holi Cow offers a quiet, comfortable ambiance and good food. Owner and head chef Yhudika Sujanani, dubbed “Curry Queen of Bling” due to her designer heels and signature curry dishes, describes her eatery as a...
Blossoming La Bri

Blossoming La Bri

The winemaker and general manager of La Bri Wine Estate cuts a commanding figure. She’s tall and slender – much like the stem of a flower – with salt-and-pepper hair pulled back in a ponytail. Irene is an interesting character. Self-assured and exuding strength, I’m...
Tastes of Penang

Tastes of Penang

After reading so much about Penang being the cuisine capital of Malaysia, I am ready to eat my way around the island. And, with masses of locals, expats and travellers all revelling in the local foodie culture, it comes as no surprise that the food courts and street...
A Cook’s Tour

A Cook’s Tour

APPETITE: WHAT IS THE SALO PROJECT? Yana Gilbuena: The Salo Project is my fifty state tour in the U.S. doing Filipino pop-up dinners for fifty weeks—well, [because I experienced some delays, for] over fifty weeks now. Pop-up dinners are different from pop-up...
Avocado 101

Avocado 101

Early start This buttery fruit first made it to Australia in 1840 when it was planted in the Royal Botanic Gardens in Sydney. Although the first commercial crop was in the 1930s, demand didn’t take off until the US troops stationed here in WWII raised awareness of it....
Sweet (and sticky) Temptations

Sweet (and sticky) Temptations

A kaleidoscope of Filipino kakanin in rainbow colors and various shapes, are sold all over our country: in public markets, city sidewalks, bus terminals, mall food court stalls, and even by ambulant vendors plying the streets with wide bilaos (flat woven baskets)...