Category Archives: Gastronomically speaking

A case for nuts

NOT all nuts are equal. In fact, some nuts are not even really nuts. And other nuts that are said to be nuts, like coconuts, are actually drupes (stone fruit). While other nuts, like peanuts, are legumes. Then, of course, … Continue reading

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The Kumato – the fruit that revolutionised the sex life of the giant Galapagos tortoise

TOMATOES are like ageing Labradors. They’re harmless and dependable. They’re always around but do not demand too much attention from anyone. Essentially, dare I propose, tomatoes (and ageing Labradors) can be pretty dull and are very easy to take for … Continue reading

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Do you parley perlemoen?

“ARE you blerrie mad, lady?” fumed the fishmonger, brandishing a massive filleting knife in my direction. “What rock did you jis crawl from unner? Of course I don’t sell perlemoen. You saying I’m a gengster? En I dunno where you … Continue reading

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A very berry story

AT first glance, SA does not appear to be a very berry country. Strawberries and cream have long sufficed as the extent of our berry dream. Not for us the elaborate pies, tarts, mousses, fools, flummeries, wine and preserves that … Continue reading

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Tails I win, every time

FOR many years, I believed that the only person more competitive than I was 1980s tennis super-brat, John McEnroe. Then Lance Armstrong zipped onto the scene and conquered, not only the Tour de France, but also cancer and the New … Continue reading

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Who moved my cheddar…I’d like to thank them

FOR decades, I was hard on cheddar. In fact, it grated me enormously. I repeatedly denounced slabs of regular, store-bought cheddar as being bland, boring, chewy and, on occasion, even soapy. Certainly, the government-style cheddar prevalent in this country up … Continue reading

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Stone-ground flour from the Overberg

EVERY so often I am reminded afresh that journalism is the best profession in the world. There are no limits to new subjects to explore, inspiring stories to tell and dynamic people to meet. This occurred to me most recently … Continue reading

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Time to make a kerfuffle about the SA truffle?

FOR a while recently I enjoyed the glow of sanctimonious success as an accomplished vegetable gardener. In truth, I beamed brighter than a freshly scrubbed radish at my “veggie-might”. But then I discovered that the barrier to entry in the … Continue reading

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Staying ahead of the pack

IS it just me or is contemporary food packaging in danger of outsmarting the average consumer as big businesses compete to out-convenience and out-clever one another? This occurred to me the other day when my teenager – whom I consider … Continue reading

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When spud became celebrity

IT’S a while ago now but I still remember how the news excited me: 2008 was the International Year of the Potato. To be sure, it was groundbreaking stuff. So significant in fact, that the initiative was officially announced by … Continue reading

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