Innholdsfortegnelse for May - June 2020 i Food & Home Entertaining

The measures currently being taken by world leaders to curb the swell of the coronavirus pandemic are those that most of us did not imagine would ever happen. And with the abounding opinions, conspiracy theories and economic crises, our anxiety mounts, as does our fear of an even more uncertain future. Indeed, there are days when I’ve just put my head under the covers and wished it all away. But this lasts only a few moments before I reach for my phone, to rather wrap myself in the virtual comfort blanket of family and friends, as well as to take in the many uplifting and humorous posts shared by the world of social media. Food & Home Entertaining is at your side too like never before, as the need to…

“CABBAGE : A FAMILIAR KITCHEN-GARDEN VEGETABLE ABOUT AS LARGE AND WISE AS A MAN’S HEAD”AMBROSE BIERCE READ MORE ABOUT THE CREATIVE TALENTS OF OUR COVER DISH RECIPE DEVELOPER AND STYLIST, CARO JESSE DE WAAL, ON PAGE 20. OUMA’S CABBAGE FRIKKADELS WITH APPLE CIDER SAUCE AND DEEP-FRIED SAGE LEAVES This is the most wonderful, homely meal. Made with pork mince and simple spices, the frikkadels are amazingly tasty wrapped in soft cabbage in an apple sauce, just like Ouma made them Serves 10 A LITTLE EFFORT 1 hr 30 mins WHAT YOU NEED FRIKKADELS sunflower/canola/olive oil, to fry 1 onion, peeled and finely chopped 3 garlic cloves, peeled and crushed 1,5kg pork mince 2 slices white bread, soaked in 100ml milk 1 tbsp garam masala 1 tbsp dried mixed herbs 1…

BEEF RIB-EYE STEAK WITH GINGER BUTTER SAUCE AND CARROT FRIES Serves 2 EASY 30 mins WHAT YOU NEED CARROT FRIES canola/sunflower oil, to deep-fry + extra, to fry 3 large carrots, peeled and cut into matchsticks sea salt flakes GINGER BUTTER SAUCE 3 tbsp olive oil 80g butter 3cm piece fresh ginger, peeled and finely grated 60ml (¼ cup) soya sauce 2 garlic cloves, peeled and crushed STEAK ±600g beef rib-eye steak ¼ tsp Japanese spice/ togarashi (find online and at select Asian supermarkets) fresh coriander, to garnish lime quarters, to garnish HOW TO DO IT 1 In a deep-fat fryer or large, deep pot, heat the oil to 180°C. Use a sugar thermometer to check the temperature of the oil if using a pot. 2 Fry the carrot sticks…

ONE LUCKY READER WILL WIN A NUTRIBULLET HAMPER COMPRISING A SELECT BLENDER, 300G POWERBLEND POWDER AND 300G POWERBLEND OATS, WITH A TOTAL VALUE OF R4 579! NutriBullet’s smart technology just got even smarter with the Select blender, which gives you more control and the versatility to prepare food exactly the way you like it. The revolutionary blender comes fully loaded with three pre-programmed settings and five variable speeds: Pulse for chopping or dicing, Blend for puréeing and Crush for tasks like crushing ice and making frozen drinks. NutriBullet Select is available at retailers nationwide, and can be ordered at nutribullet.co.za or 0861 777 997 with free delivery. The blender comes with a one-year guarantee and industry-leading sales service. Visit the website for more details. TO ENTER SMS NUTRISELECT followed by…

Scottish-born architect William Hood Grant relocated to Cape Town in 1901 and designed many of The Mother City’s notable buildings, one of which is The Bijou Theatre in Observatory. The iconic venue opened as a cinema in 1941 and was later a plastics factory. In 1995, a devastating explosion and fire almost destroyed the building. A precious relic and shining example of William’s signature Art Deco style, The Bijou – which carries a Local Heritage 3A grade – now houses artist-blacksmith Conrad Hicks’ workshop and gallery, Caro Jesse de Waal’s culinary and photography studios, and Run Rabbit Run Coffee Roastery.…

BLACK ELEPHANT VINTNERS & CO SAUVIGNON BLANC, R35 PER 250ML CAN Bright, crystalline and with concentrated pure fruit at the core, this is zingy and delicious. CHATEAU DEL REI SPARKLING DRY, R13,99 PER 250ML CAN I love cracking open a can of bubbly – almost as much as popping a bottle of one! – and this sparkler is light and refreshing with those chenin flavours (the grape from which it was made) of apples and pears. BRUCE JACK RED WINE, R35 PER 250ML CAN My favourite of the bunch. Beautiful red fruit with dried herbs and a distinct minerality. It’s juicy and supple on the palate, with lovely length and fine tannin. VINETTE ROSÉ, R25 PER 250ML CAN Summer watermelon and strawberries lead to a fresh and fruity palate with…

RED PEPPER AND CHICKPEA CURRY curry paste, red pepper, chickpeas, baby spinach Serves 4 EASY 30 mins Heat a large pot on medium-high with 3 tbsp olive oil . Fry 1 peeled and roughly diced onion until soft, about 5 minutes. Stir in 2 tbsp curry paste, fry for 1 minute. Stir in 4 seeded and roughly chopped red peppers , along with 750ml (3 cups) vegetable/chicken stock. Cover with a lid and cook until peppers are tender, 5 – 10 minutes. Add 2 x 400g tins drained and rinsed chickpeas and 200g baby spinach . Cook until the spinach is wilted, about 1 minute. Adjust the seasoning to taste. Divide among 4 bowls and serve. FETA CHEESE AND ONION QUICHE store-bought shortcrust pastry, bacon, eggs, feta cheese Serves 4…

Silvery mullet – known all along the Cape West Coast as harders or haarders – are caught out at sea and end up in the historic drying huts that line the Berg River mouth. Salted and set out in the sunshine to dry, they become bokkoms, and are to the West Coast what Champagne is to France. It was these small fish that ignited my inspiration to draft a cookbook detailing not only the foods that have been providing the Weskus with flavour over the decades, but how people are cooking with them today. Add to that my passion for the simplicity of Mediterranean food – the basic ingredients, the uncluttered way of cooking, the honesty in the final dish – and the decision was cemented to combine the cuisine…

THE ULTIMATE SOURDOUGH EGGS BENEDICT WITH BUTTERY MUSHROOMS Fritz Schoon, baker and director of Schoon Manufactory in Stellenbosch, is father to Willem, 5, Heidi-Lunah, 3 and Alinah, 1½ years. “I find that with great ingredients you can have great culinary experiences even when applying it to everyday countryside cooking. Flavour is everything, when in balance and not forced,” he declares Serves 4 A LITTLE EFFORT 40 mins WHAT YOU NEED HOLLANDAISE 125g salted butter 3 egg yolks 1 tbsp lemon juice 1 tsp Dijon mustard 1 tbsp hot water sea salt flakes and white pepper 250g smoked streaky bacon olive oil, to fry 2 tbsp salted butter 250g exotic mushrooms, cleaned small handful fresh thyme sprigs, leaves picked and stems discarded 4 free-range eggs 4 slices sourdough bread, toasted and…

CRISPY POLENTA FRIES Serves 4 as a side dish EASY 1 hr + 6 hrs, to chill WHAT YOU NEED POLENTA 750ml (3 cups) full-cream milk 500ml (2 cups) vegetable stock 160g polenta 100g salted butter 100g Parmesan/Grana Padano, grated salt and freshly ground black pepper COATING 100g cake flour salt and freshly ground black pepper 2 eggs 100g panko breadcrumbs canola oil, to fry HARISSA MAYO 2 tbsp harissa paste 50g (¼ cup) mayonnaise lemon wedges, to serve HOW TO DO IT 1 For the polenta, line a standard-size loaf tin with cling film. Set aside. 2 Combine the milk and vegetable stock in a medium saucepan over medium-high heat. Bring to a simmer, turn down the heat and slowly whisk in the polenta. Whisk constantly while adding the…

winning letter RAY OF LIGHT I’m a relatively new subscriber to F&HE magazine and I cannot contain myself as I wait for each monthly copy to arrive in my postbox. And I am never disappointed, as each issue lives up to my expectations! I particularly loved the October 2019 edition because my favourite food in the world happens to be the humble egg – I love eggs of all shapes and sizes, so I was excited to try out some of the recipes in the “Let’s get crackin’” egg feature (page 66), particularly the potato baskets with Bolognese and poached eggs, as well as the egg-stuffed pork pie with achar. I just wish we, as consumers, had access to a variety of eggs… duck eggs are my favourite. Eggs really…

WILD SIDE Embrace the magic of the uniquely South African marula fruit with the new Marula flavour in Clover’s Sip Up range. This limited edition flavour allows you to savour the essence of Africa while inspiring your momentum to get up and go. Packed with 10 vitamins and calcium, the rich, creamy and nutritious yoghurt-based dairy snack drink will keep you boosted throughout the day. Clover Sip Up also has six other flavours that can be enjoyed on any occasion; and like the other flavours, Sip Up Marula is available in a 250g bottle at leading retailers for the recommended price of R9,99. Visit clover.co.za for more information. AVO LOOK AT THIS ! On the hunt for something tasty to help ward off the winter blues? Westfalia Fruit’s Avocado Oil…

Power Plates – 100 nutritionally balanced, one-dish vegan meals by Gena Hamshaw (Ten Speed Press, R395) Do you want to embrace the vegan lifestyle but fear you might not get all the nutrients you need? Then Power Plates is for you. Based on the philosophy of dietary balance, the cookbook advocates the inclusion of protein, some fat, complex carbohydrates and plenty of fresh produce with every meal you eat. A certified nutritionist and recipe developer, Gena Hamshaw takes you from breakfast, salads and soups through to bowls, skillets and bakes. These chapters – which come with brightly coloured photographs which make you want to start devouring the pages – guide you on how to get the most nutrients when eating vegan. Grab a copy to enjoy wholesome, nutritious plant-based meals.…

THAT CAN-DO ATTITUDE From Copeland Spirits, makers of Copeland Rum and Copeland Tiki Gin, comes a new collection of premium, ready-to-drink canned craft cocktails. Only top-quality spirits, fresh fruit and natural ingredients are used in the range. Everybody’s favourite refreshing rum drink, the Mojito (R33), is given an added boost with a lemongrass and fynbos infusion, while the Tiki Tonic (R33) takes gin to the beach with pineapple and tropical spice additions. Keeping to the trend of low sugar, low kilojoule and lower alcohol, Skinny Beach (R29) allows you to indulge guilt-free. Win a case of 12 Copeland canned cocktails valued at R350! All cans come in 300ml servings and are available through takealot.com. To enter, email your full name, physical address, cellphone and ID numbers with COPELAND in the…

The perfect Father’s Day gift for the epicurean dad is Wine + Food – The Art of the Perfect Pairing, a new book produced by Libertas Vineyards & Estates, under which fall the wineries Allesverloren, Alto, Durbanville Hills, Fleur du Cap, Plaisir de Merle, Pongrflcz and Zonnebloem. It was compiled using wine-tasting principles – with each cultivar introduced in sections on history and winemaking – and advice on how to use them in creating successful pairings with food. There are also carefully tested dishes paired with a number of wines. The publication was a collaborative effort, with freelance food stylist and writer Vickie de Beer undertaking the recipes and food pairings, alongside wine writer Fiona McDonald, who was tasked with the wine pairings and tasting notes. And… expect gorgeous photography…

SMOKY PULLED PORK BELLY TACOS WITH GRAPEFRUIT SALSA Serves 6 EASY 4 hrs + 6 hrs, to marinate (optional) WHAT YOU NEED BELLY PORK 2 tbsp smoked paprika 2 tbsp brown sugar 1 tbsp garlic powder 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tbsp olive oil 1kg pork belly, skin removed but a layer of fat remaining 3 onions, peeled and quartered 4 sprigs fresh thyme 4 sprigs fresh oregano GRAPEFRUIT SALSA 1 large red grapefruit, peeled and chopped 1 medium tomato, chopped 1 yellow pepper, seeded and chopped 1 small red onion, peeled and finely chopped 1 fresh green chilli, seeded and sliced juice of 1 lime 1 tbsp olive oil 1 tbsp fresh parsley and oregano, chopped 1 tsp castor sugar sea salt…

I LOVE THE SCENTS OF WINTER! FOR ME, IT’S ALL ABOUT THE FEELING YOU GET WHEN YOU SMELL PUMPKIN SPICE, CINNAMON, NUTMEG, GINGERBREAD AND SPRUCETAYLOR SWIFT W e’re heating things up this winter with our collection of comfort food recipes – think delicious bowls of soup with slices of freshly baked bread! We’ll also be dishing up our favourite stews, pastas, broths and curries to make sure you’re fabulously full on food-hugs this June. And visit foodandhome.co.za for soothing hot chocolate recipes or rousing warm cocktails when in need of a hot drink or two. It’s Dad’s favourite day of the year too. This Father’s Day, share the love with a spread fit for a king. We have everything you need to win that “Favourite Child” trophy, from pizzas and burgers…

World Oceans Day falls on 8 June 2020. Incepted in 2002 by US-based The Ocean Project, it marks a call to national governments for the conservation of our oceans and sustainability of marine life. This year, World Oceans Day is appealing to world leaders to “protect 30% of our blue planet by 2030. This critical need is called 30x30. By safeguarding at least 30% of our ocean through a network of highly protected areas, we can help ensure a healthy home for all!” Visit worldoceansday.org for more info, including how you can support this worthy initiative. Oily fish like sardines and harders are a good source of health-boosting omega-3 fatty acids. These types of fish are also low in methylmercury, which is toxic to humans in large quantities.…

“There is currently no evidence to suggest that the novel coronavirus or SARS-CoV-2 (also referred to as Covid-19) is transmitted through food or food packaging,” notes Professor Lucia Anelich of Anelich Consulting, specialising in food safety consulting and training. Two closely related viruses, MERS and SARS, were not considered a high risk for transmission through food. “However, when shopping, disinfect hands and trolley handles, and move quickly through the store, picking out items on your shopping list. Before unpacking the shopping, it is good practice to wash hands well with soap and water for 20 seconds, unpack shopping, dispose of or put bags away, then wash hands again well for 20 seconds,” Lucia adds. Visit anelichconsulting.co.za for more information.…

Sorghum is a grain which originated in Ethiopia and is commonly grown in South Africa and Africa. It is best-known locally in its malted and ground form, Maltabella porridge. This superfood grew in popularity largely due to the fact that the sorghum plant thrives in drier areas. In addition, it’s extremely nutritious, being naturally gluten-free and rich in phenolic phytochemicals (which are antioxidants), fibre and iron. SPICY BAKED SORGHUM WITH CHORIZO Serves 4 A LITTLE EFFORT 2 hrs + overnight, to soak WHAT YOU NEED olive oil, to fry sea salt flakes and freshly ground black pepper 600g pork loin, cut into 2cm cubes 1 large onion, peeled and thinly sliced 2 red peppers, seeded and sliced 200g chorizo, sliced 4 garlic cloves, peeled and grated 2 tbsp smoked paprika…

CRAIG DEMOSTHENOUS, AN INDEPENDENT CREATIVE WITHIN THE RED FOX CREATIVE CONSULTANCY STABLE, HAS CALLED “GO’BURG” HOME FOR MOST OF HIS LIFE. HIS PROUDEST ACHIEVEMENT WAS HELPING WARNER MUSIC GROUP UK TO COMPILE MADONNA’S THIRD PLATINUM-SELLING ULTIMATE HITS COLLECTION, CELEBRATION. CRAIG CURATED OUR GORGEOUS FOODBITES SECTION (PAGE 14). KELLY BERMAN HAS WORKED IN PR AND PUBLISHING FOR OVER 20 YEARS. SHE IS CURRENTLY THE HEAD OF COMMUNICATIONS FOR THE CAPE-BASED SOUTHERN GUILD, WHICH IS DEDICATED TO COLLECTIBLE DESIGN FROM AFRICA, AMONG THEM THE WORK OF CONRAD HICKS, AS FEATURED IN HER ARTICLE ON CONRAD AND HIS PARTNER, CARO JESSE DE WAAL (PAGE 20).…

SLOW BURN With the cold weather upon us, it’s time to cosy up to this double-sided, free-standing fireplace. The elegant Linea 100 P Duo wood fireplace heats up to 371 square metres of indoor space and does not contribute to the greenhouse warming effect of the planet. In fact, with wood being a renewable resource, it’s a great way to heat your home, not to mention create a cosy atmosphere. Sold by Calore for R68 900, the fireplace can also be ordered through Stiles. Visit stiles.co.za, calore.co.za or call 0860 225 673 for more info. BEYOND THE BRAAI While elegance and sophistication aren't words often used to describe a braai area, the Mobile Braai and Bar Deli from Douglas and Douglas is the stuff of modern braai masters' dreams. This…

“We both love tools,” muses Caro Jesse de Waal, a designer who creates sensory experiences using food, art, scent and sound. She and her life partner, blacksmith  Conrad Hicks, share a long-held interest in the everyday implements of human industry. “Artists’ tools, cooks’ tools, building tools – all tools are the same really. It just depends on the scale.” For Caro and Conrad, it goes deeper than an appreciation of the functional beauty of tools; it’s the way they shed light on human development – going all the way back to the Stone Age.” “Man has been making tools for two-and-a-half-million years,” explains Conrad. “Spoken language only arose about 9 000 years ago, so tools and physical gestures were our means of expression.” It’s a subject he is uniquely qualified…

Do you think your dad is one in a million? That your dad broke the mould? Many of us do. This Father’s Day we’re celebrating all those special and unique fathers who seem to make the world go round. As a tribute to all the peerless papas out there, I’ve compiled a host of wines made with unusual varietals like carménère, carignan, mourvèdre and more. NEDERBURG HH MOTORCYCLE MARVEL 2017, R200 A rich and full-bodied red blend comprised of (42%) carignan, (25%) grenache, (23%) shiraz, (7%) mourvèdre and (3%) cinsault. Ripe red fruits and cinnamon spice join tobacco pouch on the nose, evolving into a silky, smooth palate, flush with summer berries and spice. LOURENS FAMILY WINES HOWARD JOHN 2017, R260 A blend of carignan (16%), syrah (21%), grenache noir…

THE GIN Fondly known as the gentle giant, winemaker Donovan Rall makes wine for his own label, Rall Wines. He’s also just released a gin, Giant Gin, a nod to his nickname, as well as to the fact that it comes in a large, 1L bottle. “I wanted the flavour profile to be clean and fresh with a salty core, almost thinking of a Mediterranean white wine grown on volcanic soils. I didn’t want it to be fynbos driven,” says Donovan. Distilled from a grape base, the gin is fresh and herbaceous. Use it in a dry martini or in a gin and tonic with a slice of cucumber. Giant Gin, R670 for 1L, is available from Ex Animo Wine Co. Orders can be placed at david@exanimo.co.za. THE WINE The…

Phylloxera is a kind of aphid that lives on and eats the roots of grapevines. This has the effect of gradually cutting off the flow of nutrients and water to the vine. By the 1900s, phylloxera had wiped out over 70% of the vines in France and spread around the world, destroying many vineyards and livelihoods with it. Currently there is no cure for phylloxera. The only successful way of controlling it has been the grafting of phylloxeraresistant American rootstock, which is considered best practice in the wine-growing world.…

SCHOOL-NIGHT DINNERS 1 Biltong soup with Gruyère and leek crostini 2 Citrus sweet and sour crispy smoked pork 3 Mushroom broth ramen with shredded chicken 4 Smoked fish and dill pie with potato crust IT’S THE WEEKEND, BABY! 5 Chilli con veggie with toasted pitas and guacamole 6 Whole roast sirloin with green peppercorn sauce 7 Whisky hot chocolate shots 8 Tomato and leek risotto with garlic, chilli and herb pangritata 9 Malva pudding with Amarula butterscotch sauce BILTONG SOUP WITH GRUYÈRE AND LEEK CROSTINI Make sure you use very finely sliced or thinly shaved biltong Serves 4 EASY 30 mins WHAT YOU NEED BILTONG SOUP 500ml (2 cups) organic beef stock 250ml (1 cup) milk 125ml (½ cup) fresh cream 60g butter 2 leeks, washed well and sliced 2…

All pulses are legumes but not all legumes are pulses. Pulses are harvested from their pods as mature, dry seeds, not when immature, as in the case of fresh legumes like green peas and string- and runner beans. Pulses are also low in fat, yet rich in fibre and protein, unlike soya beans and peanuts, which are high-fat legumes (yes, peanuts are legumes). Dietary guidelines recommend eating pulses together with other foods in order to boost the body’s absorption of their nutritional benefits. As stated by the Food and Agriculture Organization of the United Nations (FAO): “… eating pulses with cereals creates a complete protein, containing amino acids that the body cannot produce itself. Complete proteins are essential for healthy diets, and this is why pulse-cereal combinations like beans and…

Writing a seafood-based cookbook like West Coast Wander has heightened my fascination with fish and how they are caught. Possibly the first West Coast-based cookbook to actively not utilise crayfish – a severely endangered species – the recipes I’ve developed showcase beautiful local fish which are caught using environmentally responsible and economically sustainable methods. The amazing Abalobi app suite (currently featuring five inter-connected apps) partners with small-scale fishers on the West Coast to ensure that legally managed quotas and a traceable and transparent system that monitors local seafood stock is in place. Unfortunately, much of the red-listed seafood has been so labelled due to concern over overfishing, but without much information on species stock levels. By using a track-and-trace method, Abalobi has been able to rekindle small-scale fishermen as caretakers…

Do not leave cooked food at room temperature for more than two hours. Refrigerate promptly all cooked and perishable food (preferably below 5°C). Keep cooked food piping hot (more than 60°C) prior to serving. Do not store food for too long, even in the refrigerator. Do not thaw frozen food at room temperature. Microwave ovens can be used to thaw food, but can leave warm spots where microorganisms can grow. Food defrosted in the microwave should be cooked promptly. Microorganisms can multiply very quickly if food is stored at room temperature. By holding at temperatures below 5°C or above 60°C, the growth of microorganisms is slowed down or stopped. Some dangerous microorganisms still grow below 5°C. Source: World Health Organization…

“I have my grandmother to thank for passing down her knowledge of spices to me, and my Malay, Indonesian and Javanese forebears for sharing so many uses of spices, decades of cooking techniques and cookery experience that gave rise to our unique Cape Malay cuisine. “I CANNOT IMAGINE A WORLD WITHOUT COLOUR . SIMILARLY, I CANNOT FATHOM A MEAL WITHOUT SPICES!” CARIEMA ISAACS “My love for spices comes from my reverence for the spice trade and the value it’s brought to our world,” explains Cariema. “I don’t think there is anything more powerful than travelling and coming to terms with everything that is foreign to you. I felt like that on my (first) trip to Mumbai. I felt humbled by my surroundings and so giddy, eager to get to the…

• POP IT LIKE IT’S HOT Heat a heavy-based saucepan over medium heat. Add 1 tsp vegetable oil, 2 tbsp uncooked sorghum and swirl to coat. Cook until the sorghum popping slows down, about 1 minute. Reduce the heat and continue cooking until most of the sorghum has popped. Add a pinch of salt and enjoy. (Sorghum doesn’t pop as vigorously as popcorn, so it’s best to pop it in small batches.) • GO WITH THE GRAIN Swap out rice for cooked sorghum – it is a delicious substitute in nasi goreng, an Indonesian rice dish. • GIVE IT A FRY Drain, rinse and mash 2 x 400g tins butter beans. Add 200g finely chopped and steamed broccoli, 50g crispy fried bacon bits, 500g cooked sorghum, 1 large egg, 2…

1 The root vegetable cassava should not be eaten raw as it contains trace amounts of cyanide that can be lethal. True or false? 2 Pasta is most commonly made using _________, a gluten-rich, coarse-ground flour made from durum wheat. 3 An 80g serving of these cruciferous veggies delivers approximately four times more vitamin C than an orange. 4 In the plant kingdom, what is a drupe? 5 Commonly known as a vegetable but actually a member of the berry family, 10kg of ________ contains roughly the same amount of nicotine as a cigarette. 6 The drinking yoghurt made from fermented cow’s or goat’s milk, which is currently trending for its beneficial health properties, is called what? 7 Named after German botanist Leonard Fuchs, both the berries and flowers of…

IF I WASN’T A CHEF, I’D BE... Ideally, a stay-at-home dad. In all seriousness, I would have loved to have been a professional athlete. However, I enjoy the foodpreneur life. I WAS INSPIRED TO COOK BY… My grandparents, as I grew up with them on a farm in Portugal. With the outdoor farm lifestyle, I was surrounded by amazing produce and a wonderful food culture. Time was kept around mealtimes! ON FATHER’S DAY I’LL… Most likely be cooking and dancing around the house with the wife and kids. TREASURED COOKBOOK My first-ever book, Larousse Gastronomique, the bible of cooking. FOOD TRUCKS ARE… Food trucks are mobile, trendy, inexpensive, unpretentious and a great source of income. CHALLENGES OF COOKING IN A MOBILE KITCHEN Having to set up each and every time…