Author

 
Nikita Singh

Nikita Singh

    Spices beyond Cape Malay
    Spices beyond Cape Malay
    Growing up in KwaZulu-Natal, I had very little exposure to Cape Malay cuisine. I’d heard of bobotie and koeksisters, but that’s where my...
    A culinary journey across SA
    A culinary journey across SA
    The menu at La Petite Maison is designed to take you on a culinary expedition of South Africa, from the choppy waters of the Atlantic to the lush...
    Failed au pair’s a pinot protégé
    Failed au pair’s a pinot protégé
    ‘I came from a beer-drinking community, with no knowledge of wine,” says Berene Sauls, wine producer and owner of Tesselaarsdal. Sauls, whose...
    A tale of two cultural tastes
    A tale of two cultural tastes
    ‘In black culture, everybody’s mother says they make the best steamed bread. In Italian culture, everyone’s mother makes the best bolognese or...
    Chefs switch to mini dynamos
    Chefs switch to mini dynamos
    Do you remember the Three Course Dinner chewing gum from Willy Wonka? How about Bertie Bott’s Every Flavour Beans in Harry Potter?
    Sugar and spice and all tastes Kenyan
    Sugar and spice and all tastes Kenyan
    The intense spicy aroma of cloves is the first to hit the nose. Next is a hint of nutty cardamom, earthy ginger and, finally, a subtle note of...