Build it and they will come. That is the birth story of Ferdinando’s and their quest to sell 10,000 pizzas. Our friends, Kimon and Diego have been opening their doors to family and friends for countless fun, vibrant foodie celebrations. Whether it was a birthday or post-4am Long Street search for food, we always were…
Tag: food
How to Make Easy Feta Cheese Puffs Recipe with Greek Yoghurt
Tried & Tested Easy Recipe of Greek Yogurt Feta Cheese Bread Balls. A great party snack!
The history of your Favorite Foods: Pizza, Ice cream . . .
So how do we track back in time to find the origins, the stories of how our favorite foods began? Who put fortunes in cookies and tomato sauce on spaghetti? Food pairings and cultural dishes have a long history. From spice trades, to climate regions, culinary history continues to evolve. Natural food traditions complement…
How to Eat and Think about Bug Grub: A Taste of Entomophagy
Would you ever say, “I’m a Entomo-tarian and love crickets roasted and tossed in sea salt and cayenne pepper and covered in chocolate?” Considering bugs as grub gives way for the future of Pestaurants, cricket flour protein bars and stinkbug snacks being served in city centres across the globe. With two other curious minds, adventurous taste buds…
How to identify and pick wild edible mushrooms in Cape Town, South Africa
“Is there rain and gale force winds on your side?” “No.” “Okay, then we’ll meet you at the forest gate at 7:15” In Cape Town, winter brings sloshy puddles and leaf layers on the forest floor. Mushrooms, like stars fallen from the galaxy, pop out of the ground in diverse shapes, forms, colours and size. This…
Educational Food Topics: Mind-Fuel Learning with young South African students
Our future is bright! When I got the opportunity to help design and facilitate environmental education lessons around various food topics with students around the Western Cape-I was amazed by what these fresh young minds are thinking. Two different workshops hosted by the City of Cape Town’s Youth Environmental Programme YES and Leaders of the Future…
How to Harvest Seaweed: Superfood Nutrition from our Ocean
Edible Sea Vegetable: SeaWeed I confess, my kitchen turns into edible science experiments almost every day. Seaweed is my new ingredient in the kitchen lab. Once you get to know the nutritional facts and the familiar taste of popcorn it has when nori (a type of seaweed) is roasted on the fire, then you’ll definitely give…
CONNECT BACK TO NATURE: Urban Food Foraging
The more time we spend using whole food ingredients, the more curious we become of their source and qualities. We may begin to ask questions such as – “How do eggplants grow?” “Can I eat the green tops of carrots?” “What can grape leaves be used for?” “Are those mulberries?” Our curiosity for nature and…
Inspiring Food Projects: Eco-Innovations
The more we think about innovative projects, the more we have to learn from nature. These food projects use what our planet already has to offer and supports inspiring and positive thinking for world. Cardboard to Caviar Project (the ABLE project) Sahara Forest Project Veta La Palma Incredible Edible Todmorden Cardboard to Caviar After watching…
Real Food Foraging in our Urban edible landscapes.
Real food foraging is taking Freetarian tactics to a whole other edible landscape. It’s not about rummaging through the grocery store’s dump site or scrapping bubblegum off the concrete. Real food foraging is a learned art: It bridges culinary knowledge, environmental awareness and plant/fungus identification to your own edible advantage. Growing up with a Greek…
How to Cure your Own Olives in Brine: Greek Yiayia Style
Follow my blog with Bloglovin How to make your own olives edible. Mom would say, “Only eat 8 olives a day, honey.” But it was too easy to devour the salty Grecian delights by the dozen. With crusty brown sourdough bread and green virgin olive oil on a flat side plate, nothing satisfied me more…
Photo Essay: A Food Tour of Detroit’s Eastern Market
Detroit Eastern Market 2934 Russell St., Detroit, Mich. 48207; 313-833-9300 detroiteasternmarket.com Detroit Eastern Market 2934 Russell St., Detroit, Mich. 48207; 313-833-9300 http://www.detroiteasternmarket.com
Eating Kale:Yuppie-Guilt or Social Tool for change?
I recently came across a blog post that said “20-things-everyone-thinks-about-the-food-world-but-nobody-will-say.” If you’re a kale-loving, politically correct “foodie” interested in CSAs, molecular gastronomy, and not getting your bubble burst, run away now—shit’s about to get real. It went on to say some pretty funny, real and ridiculous shit and brought up statements like: Locavorism has become the…
Share. Cook. Love: The Cook Book
Our story began 2005, Feb 14th. Durban, South Africa. A Surfer met a Gypsy at Capoeira class. It was a Monday, after the first day of our third year at University. 7 years later, in the province where it all began, we told everyone we loved to join us for a festival of families, a…
Semi-Sweet Film Food Documentary: Life in Chocolate
It’s 37 degrees in Paris while Patrick Roger’s chocolatier workshop is busy transporting his sculpture of a Orangutan made of chocolate. Chocolate melts at 37 degrees, the same as our body’s temperature. Roger explains: “Chocolate acts the way we do . . . It’s a love story.” Roger’s story amongst others features in the food…
What to Eat when Visiting Greece’s villages: Nourishing Food Traditions
Summertime and road tripping lead to some of my favorite food adventure memories. In Greece, you can drive on national highways and come across Greek village tavernas that serve greek horiatiki salads under grapevines. Roadside stalls are piled with local fresh, dried, and preserved food that have been made and celebrated for centuries. Tradition, food…
Pink Pancake Recipe with Strawberry and Beetroot
Mickey Mouse pancakes were cool growing up. I got to eat dessert for breakfast; sugar-gooey syrupy pancakes with chocolate chip eyes, a cherry nose and whip cream smiles. These days, I discovered eating pink pancakes are just as fun for breakfast and have a natural sweetness thanks to the sugarbeet and strawberries added in the…
It’s not Rabbit Food, It’s Rainbow Raw Salsa Salad.
Call it rabbit food, but it is damn delicious and surprisingly filling too. Inspired by Raw-vember, I made a spicy salad that is bright and tangy in flavour and festive on the eye. This is a super quick, easy and yummy crunch salad that has major nutrients because it is a whole bunch of raw…
To Cook or Dehydrate: Raw Food Recipes and Creativity
I just learned how to harvest Aloe Ferox from the ‘cook’ book Rawlicious-Recipes for Radiant Health. It’s a recipe book that encourages you to make colourful and vibrant food by encouraging you to put aloe in your smoothies, have sprouts as a kitchen staple, and make edible flower salads that look like birthday confetti. Who…
The Perfect Beach Snack: Nutella Loukoumades (Donuts) in Parga, Greece
You can’t get more indulgent than pouring Nutella over fried dough. Well I wouldn’t mind adding fresh strawberries or crushed almonds into the mix. Regardless, everyone around the world loves fried dough. North Americans call it doughnuts, South Africans call it vetkoek, Greeks call it loukoumades. But not everyone pours Nutella over it. My friend…
Greek Glory: The Kebab Pita at Thanasis
I had a layover in Athens back in 2008. The first stop I made when I got out the airport was at Thanasi’s Greek kefta kebab pita joint. I sat in the middle of Monastiraki square and savoured each bite. The pita kebab filled my tastebuds with the celebrated spices that have influenced Greek cuisine…
Homemade Chocolate in a Jar
Breakfast on Valentine’s day involved me, a spoon and my Love Source jar. This chocolate is goddessa concoction of coconut oil, cacao, agave syrup and vanilla pod with niblets of an orange essence. It’s from the ladies of I Heart Life Outside The Box where poetry and chocolate unite just in time for Valentine’s…
World Nutella Day
Feb. 5th is World Nutella Day and it’s a surprise that I missed it. I had a love affair with Nutella in 2003 and it lasted til 2005. During that time I was the main author of “How to incorporate Nutella into 3 meals a day” the sub-title should have been “how to gain…
The Culinary Linguist 