South Africa is leading the charge with the trend for locally sourced, culturally relevant dishes, writes Melissa Twigg; but when educating and delighting diners has the added benefit of empowering local producers and alleviating pressure on the environment, it’s no wonder the rest of the world isn’t far behind.
News of Africa is spreading stateside, and US travellers are now more important for the Motherland’s tourism industry than ever before. But how can Africa engage this evolving target market? Richard Holmes investigates.
Marcella Echavarria talks to celebrity chef Marcus Samuelsson about his restaurant, his roots and his many influences.