Eat

10 posts

Homemade tagliatelle with wild mushroom sauce

Rich and evocative of the forest, pasta with a wild mushroom sauce is full of flavour and deeply satisfying. If ever there was magic in our kitchen cupboard it is in a basket of wild mushrooms, porcini or perhaps shitake. No ingredient have so much to offer in pure robust flavour. Whether you like to forage your own mushrooms, cultivate them […]

View Post

Littlegig 24H Festival: Music, DJ’s, Chefs, winemakers

Never before have festival-goers been so well fed. The Littlegig food experience is all about conscious abundance, with all food and drink included in the ticket price – a festival world first. Apart from open-til-late stations serving just that thing you felt like, this year there are 2 additional foodie experiences. There’s a Chef’s Table […]

View Post

Edible mushroom cultivation workshop in Cape Town

Gary Goldman, Cape Town’s original Mushroom Fundi, is all set to show you how, with a little patience, some cardboard and a hardwood log, you can grow your own shiitakes and oyster mushrooms from here on out. Just imagine the bragging rights at your next dinner party: “Oh these? I grew them, actually. No big […]

View Post

Gourmet Plant-based Tapas Experience with Flavamingo in Cape Town

Enough with the lentils and tofu, already! Vegan chef Karoline Kristen is about to blow your mind with her genius gourmet plant-based tapas creations. We’re talking mushroom ‘faux gras’ with caramelised onions and porcini powder, watermelon poke with rice paper crisps and sriracha aoli, zucchini and hibiscus blossoms filled with nut ‘feta’ and vanilla and […]

View Post

Meet the Maker: Gay’s Guernsey dairy in Prince Albert

Gay van Hasselt is a busy lady. At five every morning, seven days a week, when most of us are still shamefully snoring away, she’s already up and at it, orchestrating the milking of 30 of the happiest Guernsey cows you have ever come across in your life, and then turning that milk into award-winning […]

View Post

Cacio e pepe – temperamental and gritty, but oh so delicious

Hearty cacio e pepe quite simply symbolizes Rome in a bowl. This ancient Roman pasta dish is temperamental (the heat of the pepper contrasted with the silky rich full flavour of the cheese), gritty (the grainy mouth-feel of pepper and cheese), and spirited (vigorous tossing required to blend the ingredients). It is best made with more than one […]

View Post