They say the best sushi chefs are a mix of cook, artist and entertainer. Jacky Wang is all three – and a bundle of talent and energy. By Nicole Allen It was never part of Jacky Wang’s grand plan to become a sushi chef. But when life led him to cooking school rather than music classes (he had dreamed of being a traditional Chinese singer), he discovered a passion so intense that, more than a decade later, it still sustains him. Born in a small town outside Beijing 27 years ago, Zhi Guo Wang – Jacky to his Western friends…
Ever wondered what’s behind some of the seemingly meaningless, not to mention bizarre traditions at weddings? As we celebrate romance this month, we look at the heritage of…
Hartford House is, quite simply, breathtaking. Unassumingly nestled in Mooi River in KwaZulu-Natal, the five-star boutique hotel is steeped in history and was home to the family of Sir Frederick Moor, the last prime minister of the Colony of Natal. Set in an English country garden and flanked by a magnificent stud farm that breeds racehorses, Hartford House’s guests are indulged with bespoke food and luxurious accommodation in a stunning setting. Executive chef Jackie Cameron reigns supreme and her kingdom is a beautiful one. A sterile, industrial kitchen has been forfeited for one that embraces Hartford House’s stature and country…
While many foodies around the globe are caught up in creating new ways to push taste boundaries, Abbi Ben Yehudin, 30, and Gizelle Kennel, 23, are on a…
TO DRINK: Belgian beers made under the Rafael and Gabriel labels come in champagne bottles and have a pure beer flavour, no overdone fizz to mess with the food.
This barbecue pork shoulder with black beans, chimichurri and pupusas recipe uses masa harina. Mexican restaurants have been known to sell masa harina to home cooks. If you’re feeling particularly adventurous, why not research nixtamalising corn at home? A LITTLE HISTORY The word “barbecue” is derived from the Spanish word, barbacoa. There are differences across the USA and Mexico. We’re doing the American version, but most taquerías and street food vendors use braised meat. We’ve chosen to rub the pork with spices and added a bit of ginger, since pork works so well with it, using the shoulder on the…