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Kevin Joseph brings Durban curry to Cape Town 'and all'
As part of the Red Carnation's annual Guest Chef Series, and to showcase that Indian cuisine can be more than just a curry in a hurry, a bunny chow or biryani, Kevin Joseph, Executive Chef of The Oyster Box in Umhlanga was recently in Cape Town to present an Indian feast at its sister Azure Restaurant.
True to Joseph's classic contemporary style, instead of his renowned traditional lamb curry, he opted for eland koftas and a braised springbok shank (the venison was sourced from a local game farm that breeds animals for consumption, called ZuluWaters Game Reserve), which he referred to as the 'and all' of the main dish.
"We always end our sentences with 'and all'," he explained. For example, "You guys have to come home and all. Or, come home for lunch and all." The reason: "We never invite you for just one thing. If we say come home for tea and biscuits and all, we'll serve you tea, biscuits and you'll have lunch before you leave. Or if we say come home for dinner and all, we'll serve you dinner and we'll give you a takeaway."
For more info on the series, go to www.oysterboxhotel.com and all ;)
