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THE INSIDE REPORT
I've decided to start a series interviewing famous (and infamous 😊) foodies. Edward Chamberlain-Bell is an award-winning South African broadcaster, content creator, and founder of JoziStyle. Through his writing, radio, and digital platforms, he explores Johannesburg's food, culture, and lifestyle with humour, insight, and personal experience. A passionate advocate for the hospitality industry, his work highlights the chefs, restaurants, and trends shaping South Africa's dining landscape. He says the five items always in his shopping basket are butter, garlic, wine, cream, tinned cat food. What are yours? Q&A (with a nod to Vanity Fair) BEYOND THE FLAVOUR, WHAT WERE THE SPECIFIC TEXTURES AND AROMAS OF THE FIRST DISH YOU HAD, THAT MADE YOU REALISE FOOD WAS YOUR CALLING? My favourite recipe as a child was for an apple pudding with caramel sauce. I was fascinated by how simmering equal parts of sugar and cream could transform the two ingredients into caramel, and noting the importance of only adding vanilla extract as it cooled to preserve the flavour. It was culinary alchemy. Ironically, I loathe pie apples. Even as a child I would rather not have dessert than eat cooked apples, or I'd eat around the apples, but I quickly mastered the art of substitution. WHAT IS YOUR 'SECRET WEAPON' INGREDIENT? Cream can pull any dish together and hide a multitude of sins. I also believe in the basics of good ingredients, preparation, and patience. IS THERE A SPECIFIC NON-FOOD INFLUENCE - PERHAPS A PIECE OF MUSIC, A PAINING, OR A PLACE - THAT CONSISTENTLY FLAVOURS YOUR WRITING OR COOKING STYLE? Judith Krantz wrote “Not to eat would have been the sin of omission.” IF YOU COULD PRESERVE ONLY ONE TECHNIQUE OR DISH FOR THE NEXT GENERATION, WHAT WOULD IT BE, AND WHY? Brining can transform the flavour and texture of a dish overnight. I repurpose all the leftover pickle juice from my jars of olives, peppadews, or gherkins into an effortless overnight brine. It reduces waste and adds unexpected flavour.
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THE INSIDE REPORT
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NEW WEEK, NEW YOU?
Our personal journeys differ. But the powerful step to take, is to self-reflect, and decide how to move forward - whether that's in business, or otherwise. I have now created a YouTube channel. If you could choose, what subject matters would you like to be covered in my videos? What is it that you're planning to do this week?
NEW WEEK, NEW YOU?
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HERE'S SOME GOOD NEWS
Dear @Julianne Anderson suggested over the weekend that I post some personal stuff. Well, I thought I'd give you a heads-up about some of my favourite Skool communities. One of my very favourites is Money & Growth for Women. I’ve learned so much and am actually now a Premium member. Via her coaching sessions I’m now in the process of clarifying my offers, among other powerful practical steps I’m taking. https://www.skool.com/money-growth-for-women-2353/about?ref=90828f0efdf34938b881bcd36ff1df39 Another fave is also for women. But it’s so much more: mutually supportive, warm. Great networking. If you’re tired of being the smartest but brokest person in the room, give BYOB a try. https://www.skool.com/byob/about?ref=90828f0efdf34938b881bcd36ff1df39 I’ve recently resurrected my Substack. It’s called Five Weddings and a Funeral, and via articles and posts, I tell my journey through yes, all those marriages, and then the final one that broke my heart. I’ve learned so much about the how-to’s re Substack, and how to build visibility via this Skool: https://www.skool.com/substack-starter-space-4774/about?ref=90828f0efdf34938b881bcd36ff1df39 Aha, then there’s YouTube. I’ve been playing around in my head for absolute ages about the why and how and have started to tip my toe into that journey. And I now already have five videos and 15 subscribers! I’ve learned so much and aim - shortly - to start monetising my channel. Here’s a Skool that took me by the (metaphorical) hand: https://www.skool.com/vault/about?ref=90828f0efdf34938b881bcd36ff1df39
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HERE'S SOME GOOD NEWS
I'M DREAMING
... of travelling. And of course food is always a major focus whenever I visit a country. Which country's food would you like to eat? Whether for the first time, or again? And why?
I'M DREAMING
Tongue in cheek food writing 😂
From FB friend Ben Trovato. I look forward to your comments! ‘One of the benefits of living on your own is that nobody is trying to force-feed you home-cooked meals every night. Sure, we don’t live as long as married men do, but that’s a good thing, right? Look around you. Of course it is. There is a good chance I have been spending too much time on Facebook, because I would like to tell you about my supper. It is a three-course meal. I have lit the candle (a crude wick embedded in a block of Mr Zog’s Sex Wax) and set the table, which conveniently straightens out into a pair of legs once matters of a culinary nature have been concluded. The starter is a 250g packet of nachos chips. On the front it says beno fido. This could mean it is for dogs. I care less. Any product that has the word “whateva” on its packaging deserves to come home with me. It dovetails nicely with the general state of dispassion in which I currently exist. It is a starter that makes no demands. Eat me, don’t eat me. If a nacho could shrug and turn its mouth down, it would. I find it far more appealing than a starter that sits up on your plate all perky and pretentious, clamouring to be devoured. There is nothing worse than food that is anxious to please. To accompany my starter, I have engaged the services of a sweet chilli dip. Since I have sold my books for beer money, I entertain myself by reading the ingredients. My chips contain sulphur dioxide, silicone dioxide, oleoresins and unstipulated flavour enhancers, which could be anything from powdered donkey hooves to dried yak vomit. Yum yum. My dip contains anthrax, ayahuasca and cat bile. That’s what it looks like, anyway. The print is too small for the human eye. The packaging on my nachos advised, in no uncertain terms, that I was to use immediately once opened. The instruction jarred with the mellow vibe the chips had going. I felt pressured. Emptying the dip into the packet, I stuffed handfuls into my mouth. It wasn’t a pretty sight, but when a man lives alone he quickly adopts the habits and mannerisms of a spotted hyena.
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