Last week saw the much anticipated, latest edition of Erica Platter's Durban Curry Up2Date recipe book, which was launched at the Beverly Hills hotel, followed by a scrumptious lunch and delectable L'Ormarins Brut Classique NV, as well as the Terra del Capo Pinot Gringo and Sangiovese wines.
Erica Platter is no stranger to the North Coast, in fact she comes from the famous Chakas Rock, and last week Erica spoke of her local roots and the need to publish a cook book on one of the most famous dishes around, the Durban Curry.
Her latest book, Durban Curry Up2Date has its roots in a specific potato type, which is renowned by chefs and foodies in our region. As far as Erica, and many ladies in the audience were concerned, the Up2Date potato is the only potato type that is suitable for the perfect Durban Curry - these potatoes are also called "gravy soakers".
The book tells the stories and presents the recipes of some of the province's inspirational cooks, from top fine dining chefs to home cooks, from spice merchants to local personalities.
Erica meets many local chef and many of them share their ideas of what the perfect Durban Curry should be like; from Beverly Hills Chef Mdumiseni Gumede's spicy octopus to Impulse by the Sea, Shamen Reddi's Chilli Bites recipe. However its our own Cindy Valayadam from Cindy's that charms them all with her baby Brinjal recipe, which has been tried and tested in my own kitchen.