Compared to most people I know, we entertain rather a lot here at Cooksister HQ. Sometimes it’s ambitious all-day braais for 30 people; sometimes more intimate lunch parties for six; sometimes just the neighbours over for dinner. But however many people are coming, I always hope that they find my house a relaxed and comfortable […]
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.
People often ask me who my favourite chef or cookbook writer is, and I never hesitate to answer Nigel Slater. His Kitchen Diaries transformed the way I thought about cookbooks – here for the first time was somebody who cooked exactly the way I aspired to – and took aspirational photos to boot! I love […]
I am a firm believer that there are a number of ways in which the world can definitively be divided into two types of people: People who can touch their toes and those who can’t. People who are fundamentally dishonest and those who aren’t. Starfish sleepers and corpse sleepers. And people who love hot chilli […]
Right – who’s up for a little chickpea quiz (written by sterretjie101 over at www.funtrivia.com)? No peeking at the answers now… Let’s see who REALLY loves this legume. 1. The chickpea belongs to the legume family in the plant kingdom. According to the species classification, what animal does the humble pea resemble? a) Shrew […]
I always wonder how some dishes got their names – particularly names that ascribe a certain national heritage to a dish, but which dish you won’t find on a single menu in its alleged coutry of origin. I have a recipe which I got from a friend in high school or shortly afterwards, and which my […]