From our May 5 newsletter:
Artificial Intelligence (AI) is a divisive concept, as partly captured in the idea of whether we should welcome or fear the “robot overlords” (adapted from the 1977 film adaptation of HG Wells’ Empire of the Ants, in which Joan Collins reacts to the threat of giant ants out to take over the world with “I, for one, welcome our new insect overlords”).
In the restaurant world, digital innovations designed to make the lives of both diners and staff easier have been around for years already, from being able to order off interactive table surfaces at eateries like Inamo in London, to restaurants in China replacing waitstaff (and noodle makers) with robots, not to mention IBM’s “chef” version of Watson – the “supercomputer” that famously beat human contestants on the TV quiz show Jeopardy in 2011 – which allows both chefs and home cooks to generate innovative recipes based on a database that houses thousands of possible combinations of ingredients that none of us would imagine work, but which are scientifically compatible according to their flavour profiles (Watson has even “authored” a cookbook).
Continue reading “Artificial Intelligence in the Kitchen”
By Pete Goffe-Wood.
Julia Child, the celebrated American food writer and TV chef, once quipped that “The only time to eat diet food is while you’re waiting for the steak to cook”.
Well, I couldn’t agree more, and now that the winter is finally upon us, it’s time for smouldering coals, smoky red wine and large cuts of steak slowly charring to perfection.
If you’re going to cook steak over the open fire you’ll achieve far better results if you go for larger cuts of meat: cooking a 1kg piece of meat will produce far more consistent and desirable results than five 200g steaks, and you’ll get a better char on the bigger cut without sacrificing those pink, inner juices (as long as you don’t overcook it!). There are few more glorious slabs of marbled and aged flesh on the fire than an enormous T-bone. Continue reading “Pinch of Salt: Steak, Glorious Steak”
Certainly one of Cape Town’s longest-standing dining institutions, La Perla opened its doors in 1959. It’s the kind of place your parents probably ate at. It has gathered scrapbooks of famous diners and certain tables are known as “so-and-so’s”. But I struggle to get its mystique – at least by looking at the plate. Then again, by concentrating on the food, I think I’m looking in the wrong place. It’s all about the “face” of it here. Quite literally.
To start, there’s the fantastic position and its sea views, followed by the bold art that has always adorned the interior, and in human turn filled by the “see-and-be-seen” set since the beginning. Then there are the waiters, in their European white tunics, who put on a great show of being proper. They may in fact be the defining element of La Perla’s form of nostalgic food theatre, and some of them (fewer and fewer, it has to be said) have a decades-long tenure here. However, the feeling that there is an element of role-play was bolstered by our waiter, who smoothly enquired after our lunch order by starting with “ladies and gentlemen…” when there were only two men at the table. Continue reading “Classics: La Perla”
From our May 4 2018 newsletter:
Earlier this week, chef Clare Smyth (who worked with Gordon Ramsay for over a decade) was named elit Vodka‘s (in partnership with The World’s 50 Best Restaurants) “World’s Best Female Chef“, which some critics lauded as a win for Britain (Smyth being the first British chef to be recognised as such, after already being the first British female chef “to hold and retain 3 Michelin stars“), while others lamented what they saw as the condescension of having an award specifically for females (Bourdain’s tweet below, from 2013, indicates that this has been a concern for some time already):
Continue reading “The World’s “Best Female Chef””