Melk tart and bunny chow: Yotam Ottolenghi's South African recipes
1 month ago - By The Guardian
A trio of South African specialities: a spice blend you'll come back to again and again, curry-stuffed buns to zap a hangover, and a spice-infused custard tart The best thing about working in food - equal to, not after the food itself - is the people. Anyone who works in restaurants knows that you have the whole world around the stove. The food brings the people, and the people, in turn, bring their food. One such person in the Ottolenghi world is our executive chef Calvin Von Niebel , whose talent has no bounds and who loves to share his knowledge and skills with anyone who asks. Today's...
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