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Joined Date: Feb 18, 2011
Reviewed Fried Okra with Shrimp (Mozambique
"I always find it irritating when a chef uses a Countries national culinary background in the naming of the dish when it is not a true reflection of the dish. For those who have never travelled to a country and search for a recipe, thinking that it is a true reflection of ‘Prawn Peri Peri’ when it is not. Call it something ells, be inventive and create your own dish, and start by giving it your own name, and if you are going to call it by its national identified name, make sure it is what it is meant to be.
His accent is familiar, distinctly South African, a definite tie to his roots on the plains of Zululand, and yet there is something unique about it. At moments you start to sense some interesting fusion that has taken place... British, maybe, through the influence of his wife and his time spent in culinary school and working professionally in the UK. Or French, possibly, from his time spent in France since relocating to the Loire Valley where he and his wife decided to raise their family and where, in 2006, they began offering cooking lessons at Le Calabash.
Like his accent, Sidney's culinary focus could be described as some sort of exotic fusion. In fact, the whole philosophy behind Le Calabash is "Balade Gormande sans Frontière"... or Cooking without boundaries. Sidney feels that this phrase encapsulates so much of what sets Le Calabash apart from other cooking schools in France. "You can go just about anywhere in France to learn how to prepare Tarte tatin" he says. Instead, it is their unique focus on combining traditional French cuisine with flavours from around the world that brings people to Le Calabash. Even some French restaurants have sent their chefs to Le Calabash to learn a few exotic tricks from India, Asia or the Middle East.