I’m seated at the Gastronomy panel at Africa’s Travel Indaba in Durban, where three South African chefs are passionately unwrapping the magic of African flavours.
Midway through, Chef Wandile Mabaso, the founder of Les Créatifs Restaurant in Johannesburg, shares about pushing boundaries and crafting new flavour profiles rooted in African heritage. Then he drops it: ‘like the sorghum ice cream we created.’ The room gasps.
