What’s in a name? Not much, you might think, going by the the tried and tested po-tay-to/po-tah-to line of reasoning. But if you are under any illusions as to the importance of a name, here’s a little practical experiment for you: why not try starting your own soft-drink business, selling the beverage in smart red […]
When I was growing up, we had the kitchen basics: a fridge, a freezer, a stove/oven, a toaster and a kettle. The most exciting gadgets in our kitchen were an ancient blender for milkshakes, and a Kenwood mixer. There were no electric scales, bread makers, rice cookers, crock-pots or anything of the sort – […]
There are some food-related questions that are always really easy to answer – things like “wine or beer?” (wine); “plain or salted?” (salted); with or “without whipped cream?” (with!); or “chocolate or vanilla?” (chocolate, always chocolate!). But then there are a couple of foodie questions that I am regularly asked that make my throat close up and my palms become sweaty. Questions for which people somehow expect me to have a ready, rehearsed answer. Questions that make everyone in the room turn to me expectantly, awaiting an answer upon which I suspect my credibility as a food blogger depends.
The braai. Aaah yes, that institution of South African social life, practised and beloved by all of us, whether abroad or at home. So revered, in fact, that South Africans even created a day to celebrate the braai. Officially, 24 September every year is Heritage Day, the day when we celebrate South Africa’s rich cultural heritage and […]
The human race has many motivators – stimuli that cause us to behave in a certain fashion or refrain from behaving in a certain fashion. The desire for approval is a huge motivator, relied on for centuries by parents who would tell you sadly how disappointed they were in your behaviour rather than yelling […]
As I have said before, I do love a good simile. One of my favourite wine-related similes is this: Men are like a fine wine. They all start out like grapes, and it’s our job to stomp on them and keep them in the dark until they mature into something you’d like to have […]