South Africa: Durban Curry - the Taste of Freedom

analysis

Erica Platter and Clinton Friedman stir the great, steaming cauldron that is Durban Curry in a new cookbook that's rich in colour and recipes and shows how this national treasure has moved and mutated with the times.

I was once, briefly, a beneficiary of the "dop system" of the old Cape Winelands. It was November 1992 and I had spent some months working with the Platters at their then Stellenbosch home of Delaire, long before it went all posh and Graff-y on us. I'd worked closely with Erica, who was always the desk-bound editor and word guardian in the background while John was out-and-about, tasting wines and getting each estate's story, as the face of the wine guide brand they created together.

What a sunny, leafy sojourn that was. Driving against the traffic each morning from Tamboerskloof to Delaire, parking beneath the trees, breaking for a light lunch, and ending the day with a glass of whatever was in their fridge. You can imagine: these were the wines John had been tasting before writing his assessment for the guide we were working on, so the next day Erica and I would be working on his words about those wines. And...

See What Everyone is Watching

More From: Daily Maverick

Don't Miss

AllAfrica publishes around 600 reports a day from more than 150 news organizations and over 500 other institutions and individuals, representing a diversity of positions on every topic. We publish news and views ranging from vigorous opponents of governments to government publications and spokespersons. Publishers named above each report are responsible for their own content, which AllAfrica does not have the legal right to edit or correct.

Articles and commentaries that identify allAfrica.com as the publisher are produced or commissioned by AllAfrica. To address comments or complaints, please Contact us.