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At the age of six, Makayla McHugh already knew her way around a kitchen. Baking became her unique skill set until she began cooking as well. These days, she is on a palate-pleasing path, catering for private events while studying culinary arts at...
Ali Majija’s Albert’s Kitchen. George Hu’s China Plate. Tony de Sousa’s Al Firenze. Bimal Kanakia’s Bombay Blu. Diversity rules with Xhosa, Zulu, Chinese, Indian and Italian options. Finding them is the challenge. And what about the rugby?
Restraint. Balance. Creativity. Quirkiness. Passion. Just some of the qualities chef Theo Chiloane is bringing to Durban’s leading high-end destination eatery. He is, for many, an unknown quantity. Does this mean he’s been hiding – or preparing?
All summer long, we’ve been taking requests to recreate popular dishes from Calgary restaurants. This week, we tackled the fried cauliflower with pimento cheese from Donna Mac and the shakshuka from Sidewalk Citizen.
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