From our latest newsletter:
Everyone has their favourite “food movies” (our guest chef-writer Pete Goffe-Wood rounded up his personal best for his imagined Food Oscars last year), or at least food scenes from movies – *that* scene from When Harry and Sally featuring Meg Ryan and Billy Crystal in Katz’s Delicatessen in New York jumps to mind for those of us of a certain age. But of course Meg Ryan’s performance is memorable not for what she’s eating, but rather for the, uhm, uncomfortable position she puts Billy Crystal’s character in while he’s trying to eat a sandwich. Continue reading “Women Eating in Movies”
From our June 15 newsletter:
It’s been a week since the tragic news of Anthony Bourdain’s death by suicide sent much of the food world reeling, and a significant proportion of the non-food world too, notably Barack Obama, who that evening tweeted the following memory from his appearance on the Vietnam episode of Bourdain’s CNN series Parts Unknown:
Continue reading “In Memoriam: Anthony Bourdain (1956-2018)”
In a slight departure from our usual Story of a Plate series, where we feature interesting and unusual dishes encountered at SA restaurants, we thought it would be fun to introduce you to a dish from Jean-Pierre’s recent travels to Maryland, D.C., where crab cakes are as ubiquitous on local menus as fish cakes are here at home.
While there are of course numerous variations on fish cakes (apparently the most ordered item on South African menus), like which fish is used, and which combination of spices and/or herbs, mashed potato is fairly standard across the board as a filler. In the US, the closest a potato will (or should) come to a crab cake is in the heap of French fries or crisps they are typically served with.
Continue reading “Story of a Dish: Maryland Crab Cake”