Smart takes on food, coffee & service

Food News

CROAK CROAK, THE FAT FROG HAS LANDED

From left, Claire Allan, Jenny Clarke and barista Siyanda Sibulawa. Her prize frog is to the right of the picture. It doubles as the tip jar.

Jenny Clarke and Claire Allan are rightly proud of their new venture, a bakery and coffee shop. By Ingrid Shevlin

The Fat Frog Kitchen and Coffee Shop in Windermere road has been open for only two days when I pop in to chat to Jenny Clarke and Claire Allan about their new venture. For Jenny, The Bee-Sting Cake Queen, and Claire, who offers fresh and frozen takeaway meals, it’s a brave and bold move.
Previously Jenny had operated out of a tiny kitchen at Antique Cafe,  Claire from home. Now they were in the big league with spacious commercial premises, which include a large kitchen and a charmingly rustic coffee shop. Here customers can sip their coffee while enjoying Jenny’s delicious baked goods.
Jenny and Claire have such a large following that our interview is constantly interrupted by visitors. It’s all air kisses, oohing and aahing. They may be the newest kid on the block,  but the word is out. Jenny and Claire are open for business.

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Restaurants

BUDDHAS, BREASTS, BABIES … AND FOOD

A bird-eye view from the Greedy Buddha’s terrace over Palm Boulevard.

A night in the life of a food critic’s sidekick... by Meleney Cunniff

I must have done something right in my previous life to get invited back to the Greedy Buddha (thank you Joanne Hayes) to try a 7-course gourmet tasting menu. It was a very interesting evening with truly good food, but the conversation was a bit surreal and not at all what I expected. Let me set the scene….

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Restaurants

SHISA NYAMAS, KEEPING THE HOME FIRES BURNING

Fanning the flames of 21st century township eating

Here are the five finalists for this year’s Shisa Nyama Awards, a competition which aims to find the best in shisa nyama eating. Meet the judges and the finalists.

I love that DStv ad. The one where the soccer supporter sits in front of his TV patiently waiting for his friends to join him in watching a game. Instead Tiny and Bumba drag him off to a shisa nyama where they partake of  huge quantities of champagne and endless platters of meat – and leave him to pay the humungous bill. Officially, shisa nyama eating has come of age. No longer confined to townships or township residents, the shisa nyama style of  hospitality is now enjoyed by all communities. It’s all about the meat, the braaiing, the expensive booze, the live music, the vibe and the warm welcome.
To acknowledge the significant role shisa nyama venues are playing in the hospitality and tourist industries, Michelle Lewis, owner of Have Your Say, a marketing and public relations company, set up the Shisa Nyama Awards™ in 2016.
Her aim was to find Durban’s best shisa nyama venues and publicly acknowledge them. Another aim was to offer the public a list of such eating venues in Durban. In doing this she was sailing in unchartered waters. Up to this point there was no list of venues available and no previous awards for excellence.
The winner of last year‘s award was won by Café Skyzer, with One and Only coming in at second and Sbu’s Lounge coming third. The Lifetime Achievement Award went to Max’s Lifestyle VIP Lounge and the People’s Choice Award was won by Eyadini.
The finalists for this years awards are:

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Food News

FOOD JOURNEYS

Delish Sisters from Salt Rock

COOKED is a warm-hearted book about foodies and food. And all funds raised from its sales are for a good cause, writes Ingrid Shevlin

As its editor admits, COOKED in South Africa is not a traditional recipe book. Instead it documents the early food memories and food journeys of a range of foodies from the Cape, KZN and Gauteng, with recipes almost a secondary objective. And, while well-established chefs have been interviewed, the stories of artisanal bakers, food truckers, pastry chefs, caterers and market stall holders are also told.
I like that as often the most interesting stories come from those a little further down in the food chain. And I like the eclectic collection recipes too, as they represent the personal favourites of each contributor. Something close to their hearts – or stomachs!
I bought the book a few months back on impulse even though it was R500. Partly because I liked the KZN contributions and the stunning photography, and partly because it’s a fund-raising project initiated by Wish Upon A Star, a charity devoted to helping disadvantaged children living with disabilities. What better cause could there be?
Inevitably, KZN has the smallest section, but what a colourful bunch of foodies they are.

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Restaurants

FINE DINING ON THE SOUTH COAST

Crusted venison, one of chef Dylan Smith’s works of art

Chocolate and orange duck breast

The Cellar
Honeywood, 32 Abelia Crescent, Sea Park
Call: 039 695 1036
Open: Tuesday to Saturday lunch and dinner

Dylan Smith is creating fabulous flavours at The Cellar. Frank Chemaly is impressed.

A good friend and I decided we needed to get away from it all. And so we went on a little road trip and spent a few days down the South Coast… exploring, relaxing and, yes obviously, eating. We were far away from truculent teens, demanding parents, creaking plumbing and rotting balustrades that seem to fill everyday life.
I had wanted to go back to The Cellar. I was impressed the last time I ate there and another friend fed me with recent good reports.
Chef Dylan Smith is certainly a talented man and his restaurant is one of the few fine dining experiences on the South Coast.

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