Rian takes a closer look at the Slow Food Movement
The Slow Food Movement places local ingredients and traditional cooking at the forefront.
Caroline McCann is a founding member of the Grassfed Meat Association of South Africa and, as such, knows a lot about the value of using local ingredients to cultivate wholesome, traditional food. This is what she does in her role as a Councillor at Slow Food International South Africa.
The organisation celebrates "good, clean and fair" food, and shines the spotlight on traditional South African dishes such as bobotie, melktert, and select Nguni meat dishes.
With the help of Chef James Diack, Caroline demonstrated this philosophy with a plate of amaDombolo and tripe. Thabiso and Marcelle were deeply impressed, while Rian maintained that there are some parts of an animal that no one should ever eat.