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What does it mean when a Michelin 3-star restaurant takes a bold stand for the environment?
Jess Spiro
Last week, Michelin-star restaurant Eleven Madison Park made headlines when its executive chef Daniel Humm announced they would be removing all animal products from their menu, and will instead serve a completely plant-based one. Before them, Epicurious magazine set the comments section on fire when they shared on social media that they would no longer produce beef-based content. Despite these happening independently of one another, they suggest a collective shift taking place. What could this mean for the food industry, fine dining and the future of meat consumption?
The safari food game has changed, with ardent cooks in the middle of nowhere whipping up interesting menus and thinking out of the box. Pap en wors will always be a thing, but for epicureans on expedition, having an inspired creative at the helm of your remote kitchen is a delicious fringe benefit.
Khumbulani Nzima, Executive Chef, Babanango Valley Lodge in Zululand, KwaZulu-Natal
Chef Khumbulani Nzima at Babanango Valley Lodge. (Photo: Supplied)
Beyond flavour profiling, ideation and menu construction, Khumbulani Nzima likes nothing more than to prettify a plate. This penchant for presentation harks back to his high school days when he interned in the kitchen of Wakkerstroom’s restaurant du jour, the Wakkerstroom Country Inn. He was under the mentorship of hotelier and Chef-Patron Brian Charlton, a first class cook who produced “beautiful food every time”, says Nzima, and whom he cites today as his greatest influence.
Cape Townâs new plant-based culinary consulting service promises to revolutionize the way we consume food
By Lifestyle Reporter
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A new plant-based culinary consulting service has been launched in Cape Town and promises to revolutionise the way we look at and consume food.
Plant-Based Creative (PBC) is the brainchild and passion project of South African food personality Tamsin Snyman.
The culinary consulting service offers a range of plant-based artisanal foods featuring a variety of sweet and savoury goodies.
Included in this range are a superfood bliss ball collection, peanut butter cups, trillionaire shortbread, and cashew nut chocolate mousse. On the savoury side, there are power-packed veggie burgers, vegan mayonnaise, red pepper shakshuka, and orange and almond granola â to name a few.
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