How chefs are paying homage to SA's heritage and reviving culinary roots
Eat Out site
Source: eatout.co.za
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One potato. Two potatoes, three potatoes, four? Nope.
We want a wider choice of potatoes in South Africa. And we want more than one variety to be available. Now.
Source: dailymaverick.co.za
Breaking it down at Blockman
Nothing goes to waste at The Blockman. Bones are used for rich stocks. The beef fat is used in the lovely butters made to melt onto steaks. Biltong is made here too.
Source: dailymaverick.co.za
Big deal at Little Deli, where everything is made from...
A small deli in Linden slices into customer satisfaction with a kitchen that makes everything – from charcuterie to bread – that it sells.
Source: dailymaverick.co.za
Tripe & trotters in Joburg: How are we with food holism...
If there’s someone who can get people to eat the forgotten pieces of offal and make use of everything else, it’s a fearless chef who’s also a butcher, like Daniela Gutstadt.
Source: dailymaverick.co.za