Parusha_streetfood

reducetarianism

I will be doing a talk as part of the Street Food Festival in Johannesburg. The topic is “Reducetarianism”. Here is the final program for the talks. MC: Nyiko Chauke 11:00 – 11:20 – CHIPS! Lightning Talks feat Lee-Ann Orton & Uno de Waal | OSTERIA VINCENZO 11:20 – 11:40 – Gary Smith | MYFOODGARDEN.CO.ZA | Agri-entreneurship development 11:40

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polish vegan

Exciting hands-on cooking class where you’ll learn to make Polish dumplings (pierogi) and fruit vodka. What you’ll get from this class: * Three demonstrations for fillings/recipes * A hands-on element of making pierogi * Demonstration on how to make fruit vodkas * Eating, relaxing and enjoying pierogi and vodka! Na zdrowie! Cheers! * Recipes to

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vegan food tour

Start 2017 off by eating your way around Johannesburg! Sample lots of tasty dishes, learn where to shop for special vegan ingredients, meet-and-greet other like-minded people who love delicious, plant-based meals… Or if you’re just curious, get inspired to think laterally about vegan food possibilites. Places along the route are: *Conscious108 *Free Food *Elemental Cafe

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vegan basics cooking class

In this class, on the 15 November 2016, students will learn to make summer rolls, buddha bowls and more! Presented by yours truly and hosted by Conscious 108. The class will have both a demonstration and a hands-on element. There will be 3 dishes demonstrated and 3 dishes that you will get to make yourselves,

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paradise pop up

pop up lunch paradise

Parusha’s Plant-based Pop Up Paradise at Spaza Art Gallery… Experience palettes of colour, plates of flavour, in a magical art gallery cum wild garden setting… Parusha is a local vegan chef and designer who spent over a decade in London and Berlin. She lives in Johannesburg and combines her love for food and art in

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type and touch

This is an upcoming tactile art and cookingclass on 7 September 2016 in Johannesburg. The details are on Facebook here. Type, touch and taste Paint wild words Get your hands messy Play with your food Eat with your hands What you will do in this class: * learn basic typography principles * create hand-lettered artworks

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moodboosting

mood & aphrodisiacs

This class teaches a basic introduction to brain chemicals and how to alter them using regular and fermented foods. It is a very tactile class where students make different dishes using their hands. Get in touch if you’d like to do it as part of a media agency day out, hen/stag party, private home lesson

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sushi summer rolls

sushi and gỏi cuốn

The vegan sushi and gỏi cuốn (summer roll) class can be separated or done together. They are very tactile, fun and the end result is delicious. Get in touch if you’d like to do it as part of a media agency day out, hen/stag party, private home lesson or as part of a course I

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pesto pasta

pesto pasta

This a non-traditional pesto and fresh pasta class. The pasta is really fresh! It is made using a spiraliser and zucchini. Students have a great time in this lesson and are at first very surprised that it’s not traditional pasta they are learning to make. And the pesto is made without parmesan, but some say

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chocolate bombs

This is a very tactile class. I’ve taught it many times. The chocolates are made from a dark chocolate and coconut cream ganache, nuts and dried fruit. Students are able to create their own chocolate pralines in flavours they use. Get in touch if you’d like to do it as part of a media agency day out,

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spice route

This Pop Up Dinner took place on the 28th of May 2015 / in a cave at The Tempest Inn, Brighton, UK. It was a collaborative meal I created with my cousin Shanthi Perceval Govender. A five course meal for 30 people inspired by our heritage and interest in the anthropology of food, and remixed through

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pop_up_berlin

i called it chakalaka

At first, I did it just for fun. Then people loved it and I loved it. So it continued. It started with bunny chows and then exploded… I saw it as a way to play with the idea of multiculturalism on a plate. It evolved from a single plate to a buffet of different traditional

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how it began

At some point while living in London then Berlin, I got homesick… so I started cooking… I think after around ten years of being away the pull back hit hard. First, I fought it with spices and smells and flavours that soothed me through triggering memories I had of my childhood in family homes in Durban and Cape

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post sonar

This dinner took place on the 22nd of June 2015 in a transformed photographic studio near El Raval in Barcelona for 14 people. It was designed as a recovery meal (after the madness of the Sónar Barcelona music festival) to boost the mood and balance the body… And ease the guests back into reality. This

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foraged vegan

On the 5th of December 2015 and the 16th of January 2016, I collaborated with my dear friend Roushanna Gray and did two “Foraged Vegan” pop up events.. Vegan chef meets wildfood innovator serving up a fresh, healthy and delicious menu inspired by South African foliage and food for an intimate crowd. We told our

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