Daily Maverick THANK GOD IT'S FOOD! Panic @ the Pop-Up

[Click here for the web version of this email]( Friday, 2 August, 2019 “I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It's chicken and eggs. I thought, I gotta use that one.” Paul Simon Served up by Daily Maverick, garnished by [Adspace]( [GASTROTURF]( [Panic @ the Pop-Up: Turkey & Trifle beneath a Karoo afdakkie]( [By TONY JACKMAN]( [Having a pop-up restaurant, even for one night, is Hard Work. Your feet, legs, hips – and joints you didn’t know you had – will ache by the end of the night, and once the last guest has gone home you’ll need to crack open the whiskey and chill till 3am to recover.]( [Read more]( [CONVERSATION PIECE]( [Beringer’s Brunch: It’s all thanks to the good Guy]( [By MARK EARDLEY]( [Here’s one to mull over during brunch with your mates on Sunday. While you’re at it, raise your glasses in a jubilant toast to the British journalist, Guy Beringer. He was the guy who, in 1895, first described why we needed an entirely new meal, ‘Sunday Brunch’.]( [Read more]( [FARM TO TABLE]( [Sweet or sour, the world is your apricot]( [By LOUZEL LOMBARD STEYN]( [South Africans have in their arsenal of cooking skills a secret weapon for flavour. Apricot jam. We use it strategically and subtly, to accentuate and elevate other ingredients and add that distinctive South African taste. Even when cooking snoek.]( [Read more]( [Adspace]( [Big on quality, small on price. Shop our favourite Pick n Pay ranges Click here]( [MISO DELICIOUS]( [The deep umami tones of Japan’s ancient fermented paste]( [By NIKITA SINGH]( [The recipe for miso, an ancient fermented paste, has remained unchanged for a thousand years. This traditional Japanese condiment is not just for use in soups and broths: it can add deep umami tones to anything.]( [Read more]( [KOSHU 4SHO]( [The rise of Japanese wine made from koshu grapes]( [By ELIN McCOY for Bloomberg]( [Japan’s enticing white wines fit neatly with the latest global wine trends. Koshu wines have floral aromas, delicate, distinctive flavours (of yuzu, savoury minerals), naturally low alcohol levels (11% to 12%), and they are exotic, but not odd.]( [Read more]( In Numbers 41,000 The amount, in tons, of apricots harvested in South Africa annually. Source: Department of Agriculture [Shop our latest specials]( [Big on quality, small on price. Shop our favourite Pick n Pay ranges Click here]( [Adspace]( [FORWARD THIS EMAIL TO A FRIEND]( [Fb] [Tweet] [Link] [Yt] Copyright © 2019 Daily Maverick, All rights reserved. You are receiving this mail because you are awesome and on the Daily Maverick Thank God It's Food subscriber list. [Getting too many emails from us? Manage your preferences]( [Unsubscribe](