South Africa’s premier culinary event was held at the Ticketpro Dome from the 28th to the 30th of July, it was an event not to be missed. This years theme for the event was “Reduce Food Wastage Awareness”. There is close to nine million tonnes of domestically produced food that doesn’t get eaten in South Africa every year, they therefore had a display showing how each and every individual can play their part in reducing the food wastage issue in South Africa.
Not only could you wander around and have a sneaky little taste here and there but you were also able to watch various top culinary celebrity chefs which included to name a few Marco Pierre White, Jan Hendrik VD Westhuizen and Jenny Morris.
I managed to catch a glimpse of Sarah Graham and hear her views on the culinary industry. She has a passion for good food all while remaining healthy. She believes that “Homemade versions of nut milk and butters are far healthier and cost-effective than what you can buy at the store,” as well as believing that making your own home made bread is a trend that will not die down anytime soon. Grab a copy of her book which I’m sure is available in stores to get a taste of what she has to offer.
The one innovative store that stood out to me has to have been the Nice Cream Lab, “Tasty Chemistry”. “Liquid Nitrogen ice cream will change the way that you think about ice cream. Fresh ingredients are blended and instantly frozen before your very eyes. It’s all additive free, preservative free, emulsifier free. In sixty seconds, your customised ice cream is ready – thanks to a blasting of Liquid Nitrogen at a very cool -196 degrees.” Unfortunately they did not offer tasters which was a let down for those not willing to purchase it without being able to try it.
My stall of the day had to be the NOVA Chocolate store. As many of you know I am on a fitness journey and being able to indulge in a guilt free chocolate range is a dream come true, the range is sugar free and they stock a variety of products including hot chocolate, chocolate spread and a range of chocolate bars.
I got to experience a cocktail making course with Thirst Bar Services, which included a course on how to make a vanilla and pear mojito. I can honestly say I was apprehensive at first as this was something completely out of my comfort zone although it was probably the most fun I’ve had in ages. They engaged with the participants and made everyone feel completely comfortable and involved throughout the entire course, if you haven’t done a course or would like to give them a call to set one up! They are available for private parties too!
I thoroughly enjoyed the expo although if I could criticize one aspect of it, I believe that there were far too many stalls which took away from the concept of “good food” as there was not a focus on signature food but rather any vendor that applied.
Yours faithfully,
xx
JessBirdInTheWild 