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Archive for the ‘News’ Category
How to use chopsticks
March 22nd, 2012 News
…because I see too many people eating sushi with their hands.
This very straight-forward guide courtesy of John-Bryan Hopkins at the fantastic Foodimentary blog.
Why is it a good idea to cut down on carbohydrates?
March 11th, 2012 News
Carbohydrates are in the news, and it’s all because professor Tim Noakes spoke on 702 about his recent support of a high protein diet.
We have been trying out the Atkins diet since. It’s been nearly 2 months and I must say that I feel a lot better, besides the fact that I’ve lost some weight. After searching for more information I found Massive Health, a company that has made an app to help you improve your eating habits. They also put together this infographic, the best explanation I have found as to why it works: (more…)
Help ‘n antie: boerekos and community charity
January 24th, 2012 News
If there’s one thing we do well on holiday it’s taking back roads and discovering small towns. On the long, hot drive back from the garden route we rediscovered the booming Karoo town of Nieu Bethesda (famous for the Owl house), and had an unforgettable experience eating at Antie Evelyne se Eetplek.
We’d planned to stay at the renowned backpackers, but when we checked in at the Karoo Lamb Restaurant (and info center), we found we’d been bumped up to Elkis guesthouse. The owner Katrin recommended that if we hadn’t eaten at Antie Evelyn before, we should go there rather than her restaurant. Katrin even booked for us since Antie Evelyn only takes one table per sitting. Talk about spreading the love.
We’d heard that eating Antie Evelyn’s traditional boerekos was a remarkable experience, but we didn’t know what to expect. We took a short brisk walk out of the town and quickly found her place, the second shack on the left when entering the township.
Antie Evelyn se Eetplek
‘Old style’ soft drink wars
December 21st, 2011 News
In case you haven’t heard the foodie controversy of the week, Gus Silber did a GREAT synopsis here.
There’s also more information on www.woolworse.co.za and for updates, follow @Woolworse_SA on Twitter.
I find certain details in Woolworths’ behaviour unethical, compounded by the fact that their marketing firmly positions the brand as socially responsible. Woolworths regularly creates their own versions of popular brands (Smarties/Skittles, Whispers/Chuckles), so why did Frankie’s hit a nerve?
I was about 12 when I discovered Root Beer at Milky Lane. My world was made, and once a week I would go buy the latest MAD Magazine at CNA and read it whilst sipping an ice cold Root Beer. Two years later Milky Lane discontinued Root Beer, and I was devastated. So imagine all the memories that came flooding back when I discovered Frankie’s. They have spent YEARS perfecting their recipe, brand and fanbase. A loyal fanbase that cares about the Frankie’s brand. (more…)
The Lapoef experiment
July 8th, 2011 News
Lapoef ~ lamb in beef in pork
Around Christmas time everyone was buying a Turducken, so a few of us thought we’d put our own spin on that. We came up with Lapoef: lamb wrapped in beef wrapped in pork.
Each layer was seasoned and we threw in a few fresh herbs for good measure. All in all it came out damn delicious!
The meat was tender and beautifully cooked, but we decided that next time we’ll grill the crackling before the wrapping the final layer.
Extra crunch is always a good thing!
How to feed the whole world (the case for white bread)
May 23rd, 2011 News
This has to be one of my favourite TED Talks. Louise Fresco is incredibly passionate about what she believes in, goes against conventional food-lover logic and urges the viewer to reconsider something we take for granted every day. She argues that a smart approach to large-scale, industrial farming and food production will feed our planet’s incoming population of nine billion. Only foods like (the scorned) supermarket white bread, she says, will nourish on a global scale. (Recorded at TED2009, February 2009, in Long Beach, California. Duration: 18:00.)
A brief history of cheese
May 22nd, 2011 News
“Artisan cheese is a craft, it’s hand-made, it’s not made by pushing a button. It takes people to try to extract the most flavor and the most beauty of of this handmade product.”
Cheese comes in some 2,000 varieties and has been around for some 4,000 years. The Science and Art of Cheese, a new microdocumentary from KQED, explores the rich and nuanced spectrum of this cultural fixation, from unraveling the secrets of cheese artisans, who hone the aesthetic and sensory attributes of fermented blocks of milk, to scientists who stick feta in the MRI in order to reduce its salt content without changing its texture.
Welcome to delifresh!
May 3rd, 2010 News
Hello! Welcome to our online deli.
Over at HQ we’ve been working very hard on our launch and finally, it’s here! We’ve selected a bunch of our friends to help get started, and that includes you. Since we’re new around here, there are bound to be a few hiccups as we grow. Please let us know if you come across ANY problems on the site or with ordering by emailing us or calling Stefan on 0824691450.
You can also do this if you have any questions, or you could check out our FAQ, About Us or Terms and Conditions. Happy Shopping!
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NoMu Tandoori Rub
An intensely aromatic blend perfect for marinades, sauces and sautéing. Free from MSG, additives, preservatives or artificial flavours.
