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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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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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