The French do not tolerate food waste

The fact that it is the French setting the precedent and a Frenchman, Arash Derambarsh, a municipal councilor who has persuaded French MP’s to adopt the regulation of forcing French Supermarkets to donate unwanted food to charity, does not surprise us here at ‘le Calabash’ We are witness each and every day to the fact…

We reflect on Ingredients after visiting Lyon and The Bocuse d’Or

As always, Alison and I made our way to Lyon and what we believe to be the pinnacle of culinary competitions on the international stage, The Bocuse d’Or which is held every second year here in France at the Sirha Food Expedition. This year it was the USA that walked away with this prestigious trophy…

Congratulations to Zevenwacht Wine Estate!

A huge congratulations to my friends at Zevenwacht Wine Estate in Cape Town! Their 2015 Chardonnay was recently included on the prestigious wine list at La Promenade in the Loire Valley, France. The South African wine is the first non-French wine ever to be included on the Michelin star restaurant’s list. Read the rest of…

Foie Gras, a symbol of French gastronomy

Foie gras is certainly a great symbol of French gastronomy, it is one of the populations favorite luxurious dishes and it belongs to the protected cultural and gastronomical heritage of France. The King of France, Louis XVI, once proclaimed Foie Gras as “The Dish of Kings.” Concretely, Foie gras is the liver of a duck…

A French Culinary Adventure

On a French Culinary Adventure with le Calabash you will embark on a second to none Culinary Adventure, including hands on cooking classes with Alison and Sidney, two professional award-winning chefs. You will go behind the scenes, meet the local producers and discover their secrets and stories, including cheese, wine and the local markets. You…

One of the world’s most sought after classics, the Macaron.

Today is Macaron day here at le Calabash and Alison shares with you her passion for creating and preparing one of the world’s most sought after classics, the Macaron, on which she has put her own stamp. The Macaron cookie was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at…

An African Culinary, Wildlife and Fly-in Safari Adventure with le Calabash

On this incredible trip, you will embark on a Culinary and Wildlife experience second to none with two award-winning chefs, Alison and Sidney. Discover the breath-taking beauty of Cape Town, visit some of the finest wine estates in Stellenbosch, Franschoek and enjoy traditional Cape Malay Cuisine. Experience hands on cooking classes in our new kitchen…

Experience the new French Culinary Adventure, by Bryan Richards

As Chef Sidney Bond of Le Calabash often says when talking about current affairs, “It’s a mad world that we live in.” With terrorist events stretching from Brussels to California to Bangladesh, I couldn’t agree with him more. Yet, as I sat in Le Calabash’s authentic French country kitchen getting ready to enjoy A French Culinary Adventure’s welcome dinner, a Taste of the Loire Valley, I couldn’t feel…

Alison’s Apple Tarte Tatin

Come on a second to none gourmet trip : A French Culinary Adventure at le Calabash and enjoy hands-on cookery classes with award-winning chefs, Alison and Sidney. This famous Tart takes its name from the Tatin sisters Stéphanie and Caroline—who, in the 1880s, owned a hotel near the train station in the small French town…

Rungis International Market

Alison and I visit Rungis several times a year and each and every visit we leave filled with inspiration. Rungis is a dream to any culinary adventurer, a world class fish market, poultry hall, cheese monger market, tripe market, 9 fruit and vegetable pavilions and meat market, just to mention a few. The market boasts…

CHIVES – Taste : Chives have a delicate onion flavor and are a great substitute for onion if you prefer a milder flavor or are cooking for finicky eaters. The tender, mild leaves are eaten raw or cooked in many dishes. The uses : Toss chives into a dish at the last minute, because heat…

PARSLEY – Taste : Mild, slightly grassy and sweet with a hint of bitterness. The uses : It adds pizzazz to boiled and buttered new potatoes; can be combined with garlic, olive oil and vinegar to make chimichurri, or garlic and lemon zest to make a gremolata, and it’s key ingredients in minestrone and tabbouleh….