Taste of Durban EGGsperience

Durban foodies came out in full force over the weekend to enjoy the Taste of Durban experience. The festival is in its third year and growing rapidly with a number of new features and restaurants added to this year’s line-up. We once again teamed up with Robertsons Spices and Braeside Meat Market to bring the Butcher Block to the Durban market – and what a response!

Our selfie competition was a huge hit with Simon Michel winning the combined goodie hamper containing a selection of Big Green Egg accessories, Robertsons rack and spices and a selection of beautifully trimmed lamb cuts from Braeside Meat Market. EGGheads submitted some very creative selfies on our Facebook page – have a look!

Guests were particularly impressed by the fuel efficiency of the EGG. Less than 15kg restaurant grade charcoal was used in two EGGs over more than 20 hours cooking! A crowd favourite was the slow roasted leg of lamb which cooked for about 7 hours – delicious! For recipes cooked by executive chef, Craig Elliot and butcher, Caroline McCann, visit the Taste of Durban website.

Next up: Taste of Joburg, 25-28 September at Montecasino.

Didn’t catch us at Taste of Cape Town? Here’s some pictures.

Read the Stuffed review here.

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  1. […] My first experience with the EGG was using it more as a traditional “braai”, but with Taste of Durban I could explore a variety of cooking techniques. We did “braai”, but we also slow cooked some […]

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