Chef Peter Gordon working with baobab

When foodies and critics discuss the merits of ‘fusion cuisine’, you know they’re open to the possibilities of what is possible when mixing ingredients from one or more cuisines with another. Often called Con-Fusion Cuisine in the past, we are now looking at a new appreciation for the global pantry.

Peter Gordon is a New Zealander who has lived in London for over 21 years, and he is one of the world’s most prominent figures in fusion cooking and a chef who has recently begun experimenting with baobab. Read the rest of this entry »

Keen as Mustard

The unstoppable gourmet, Oded Schwartz has been experimenting with wholegrain mustard flavoured with oranges. Apparently it worked brilliantly, so Oded’s Kitchen now has a scrummy Dijon styled Baobab mustard which packs quite a punch!

World-renowned chef Oded Schwartz using Baobab!

Born in Israel, Oded established his reputation as a chef/food historian in the UK publishing books on diverse subjects such as the history of Jewish cooking, preserving and Mediterranean cuisine. Now living in South Africa Oded, together with his business partner Lewis Nieburg, have started a company ‘Oded’s Kitchen’ that produce a range of hand made, gourmet products with special interest in indigenous and seasonal ingredients.

We’ll shortly be posting some mouth-watering recipes and pictures. Come back soon!