AWFUL OR AWESOME?: Offal: Nose to tail, beak to claw – and beast to table

Fine-dining chefs globally are turning ‘organ meat’ into delicacies. We travel to Poland and Portugal, survey world trends – and ask one of KZN’s most creative chefs, Themba Mngoma, to share the head-to-tail traditions he grew up with. And give us a couple of easy recipes to inspire those who think offal is awful to consider that, perhaps, offal is awesome.

Source: AWFUL OR AWESOME?: Offal: Nose to tail, beak to claw – and beast to table

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