Shrewd Food

Durban is the only city in South Africa that can boast it’s own signature dish: Durban curry. Now Erica Platter and Clinton Friedman have just published another book celebrating the city’s  culinary treasure, Durban Curry Up2Date is the HOTTEST book off the press right now. By Ingrid Shevlin, who ended up at two book launches.

Erica Platter was at one of the many launches promoting her book about Durban curry when she overheard two women talking. One said words to the effect of: “Why is this white woman writing about curry”. To which her friend responded, “Well she did it, didn’t she”. And so she did. Again.
Erica Platter’s first book, Durban Curry – So Much of Flavour, was so popular if was reprinted three times before finally selling out. It was also placed second in the Best Book of the Year category in the prestigious Gourmand World Cookbook Awards 2015. No mean achievement.
But the public was insatiable, it seems, for more curry stories so rather that reprint it for a fourth time she and Clinton Friedman decided to publish a brand new collection of recipes. Clinton is her “publishing partner, image maker and everything-else designer”, as she puts it. The book is Durban Curry: Up2Date. Up2Date is the rather evocative description for the potatoes ideal for use in curries.
Erica describes her book as more about “food stories” than recipes – although there are recipes, of course. But, if you think Erica dreamed up all the recipes, she didn’t. It’s  a complitation of recipes from some of Durban’s best known curry chefs, chefs with a penchant for all things spicy, foodies, and homecooks. Or that she is passionate about curry. She isn’t particularly, although she is passionate about food in general. But what she is really passionate about is acknowledging the contribution made by Durban curry to our cultural heritage and its uniqueness to Durban. Not always a given it seems.

Portuguese chorizo with pork, red wine, smoked paprika and salt

With Col’tempo Salami settling into their new premises, foodies will be able to meet Hylton Rabinowitz and, occasionally, his son Paul, two people passionate about their products, and food in general. And, of course, buy artisanal cured meats and handpicked deli items. Ingrid Shevlin checks out Col’tempo

Col’tempo Salami, the purveyors of meat cured the traditional Italian way, has a new home in Florida Road. Well, not exactly in Florida Road, but just off it in 8th Avenue. This is good because it’s an oasis of calm and good food while still close to the bustle and hustle of Florida road. And there’s plenty of parking. Hooray. Of course, it may not be as peaceful when the foodie hordes discover it and realise that Col’tempo is more than makers of simple, real food, as they put it.  No, it’s a homage to food in the form of the aforementioned meats and to its deli items, luxurious and hard-to-find ingredients, all of which have been handpicked by Hylton Rabinowitz.

Samin Nosrat (centre) with friends in a scene from the show, Salt, Fat, Acid, Heat. Her mother stands behind her

Salt, Fat, Acid, Heat, a TV show on Netflix hosted by American chef, author and columnist  Samin Nosrat, will change your attitude to food. After watching it you will be overwhelmed by the need to leap off your couch …  and get cooking. It’s that inspirational. (Don’t miss recipes below)

I  love salt. I love sweet/salty combinations, salt sprinkled over fruit, in food naturally, and pops of flavour from flakes of smokey salt, or coarsely-ground Himalayan salt, sprinkled over food after cooking. And who can resist biltong. That true ode to salt.  Salt makes just everything taste better. Salt makes the world go round.
And I’m not alone in my passion.
This is what Chef Samin Nosrat, dark-eyed-and-haired, embullient in personality and generous of spirit, says  about salt:  “Salt enhances flavour, and it has a greater impact on flavor than any other ingredient. Though salt also affects texture and helps modify other flavors, nearly every decision you’ll make about salt will involve amplifying and deepening flavor. Add it in the right amount, at the right time, in the right form, and your food will be delicious.”
Who could have said it better.

Heirloom tomatoes, taste amazing, look amazing

From hummus desserts and motherless meat to mainstreaming marijuana and middle-aged waitresses, these are just some of the food and restaurant trends forecast for 2019. Ingrid Shevlin reports 

Just when you resigned yourself to the fact that kale is the new spinach or that some obscure South American vegetable (which is never going to hit our shop shelves, anyway) is the latest superfood, it all changes. Out goes coconut water, in comes cactus water. Out goes perfect fruit, in comes ugly fruit. Margarine is so 2017, so welcome back real butter. Bone broth becomes the latest panacea of all ills and more and more Japanese food is thrilling Western tastebuds. Shrewd Food trawled through publications and websites to find out what’s in store for 2019. So, below, are the trends you should be following this year, failing which you can at least sound intelligent at the dinner table when someone raves on about Nigella seeds – and, no, they have nothing to do with Nigella Lawson.
But there is one prevailing theme thoughout the new trends:  The rise of vegetarianism. This means the demand for tasty plant-based meat substitutes continues to grow (Woolworths has just bought out a range of plant-based meat substitutes) and lab-grown, motherless meat is just around the corner. Say goodbye to the braai and help save our planet.
(Some of the information has been quoted directly from these, largely international, websites and publications and some items have been substantially reworded with added information to give some local context and info).