Food Trends - from vegetable-only menus to shorter, less pricey tasting menus, Ishay Govender-Ypma delves into what's predicted to dominate the dining calendar. For SAA Sawubona, November 2016. If you went out to a restaurant last night, you might have experienced these changes already. From neighbourhood bistros to upmarket establishments, menus are being influenced by an [...]
Chennai market A return to the Motherland - Chennai, India. For TASTE Magazine. It dawns on me at the Georgetown market in Chennai, that the locals find me perplexing. Amid ox-drawn carts piled with fresh vegetables, the vendors sit cross-legged in front of their tidily arranged wares, offering me a smile and a [...]
Eco-Forward and Going Green - Berlin, Germany Gritty, hip, cosmopolitan – Berlin is known by many names. Eco-forward and environmentally conscious are also some of them, as Ishay Govender-Ypma discovered. Berlin is going green: Etihad In-flight Magazine, Nov 2015. Berlin is known to be cosmopolitan, energetic, gritty and hard-hitting in attitude. It’s also far greener than you may [...]
When I was a child living in KwaZulu Natal, spicy battered deep-fried green bananas, or plantain when we could get it, was a delicacy we loved even more than fried chips. Here's a recipe for this dish served with a green chilli tamarind dipping sauce.
An unusual way to use Madumbis or African potato - with quinoa, chickpeas and lentils in a spicy patty or deep fried croquette.