My canvas today is in honour of an age-old Cape Malay tradition of koesiester-making that begins with the drying of naartjie peels. We pay homage to our great-grandmothers, grandmothers, aunts and moms who would save the naartjie peels and leave it out to dry in a sunny spot or,
“Every person is a new door to a different world” and that’s exactly what I felt yesterday hosting a cooking class for the Shell Iraq Outpost. These are the first set of photographs Turhaan Samodien had taken, and I couldn’t help myself from posting the whole bang lot! It’s
I spent my day just absorbing all of the energy The Creative Space with Sonja had to offer. I found my word, I touched the tip of my heart, and I felt overwhelmed by gratitude. Thank you, God, for choosing me. Throughout the workshop that little voice in my head
The Elita Restaurant in Galle is close to the Galle Fort in Sri Lanka, and this is where I met Sanju. Her brother owns the restaurant, which is situated on Middle Street, a quaint little place that serves the freshest seafood in town! It’s here where Sanju teaches her cooking
I cannot describe the emotions I felt today as I stepped into what now feels like the sweetest dream. Turhaan Samodien, may GOD bless you abundantly for being my rock and capturing every moment today. As I walked into the ICCA (International Centre for Culinary Arts Dubai) kitchens, I felt like I
I was invited to a vineyard today and wasn’t sure what to expect, especially for someone who doesn’t drink wine. It’s only when we turned into a dirt road and made our way to the entrance of the Deetlefs estate that I was reminded of a movie I saw many
A day spent cooking across cultural boundaries and with immense love and respect for our ancestral past. Crossing cultural boundaries with our traditional South African Bobotie and cooking in Errieda du Toit’s kitchen for the very first time. It was on this day that I fell head over heels in