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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