It began with an oyster.........

Strange as it may sound, there was a time in South Africa when chefs were, well, just chefs. Nameless, faceless men and women who gallantly slaved away in restaurant and hotel kitchens, feeding patrons to whom only the content of the plate mattered. The Châteaubriand (for two, of course) and Crayfish Thermidor could have been cooked by Hannibal Lecter or Marilyn Monroe, nobody would give a chicken liver.

A dining venue was judged on the food and the ambience and the mood created by the fulfilled feeling of being fed by others.

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Variety is the spice of life, in more ways than the figurative. With the SA wine industry resorting to selling cookery books to supplement its international promotional activities in light of dwindling exports, other ways are being sought to fund promotional activities overseas. Continue Reading »