Craft Fest with the best…
Sample scrumptious surprises from healthy chocolate to bunless burgers, writes Arthi Gopi
FROM chicken to burgers, vegan bites and baked goodies, the Craft Fest will offer a feast to satisfy your taste buds and get them into overdrive.
The Independent on Saturday and Shongweni Farmers’ and Craft Market on June 16 will bring the best – not only in craft drinks, but in food.
The Independent on Saturday caught up with a few of the many food outlets that will be at Craft Fest.
Winging It, run by Ethan van der Linde, sticks to its name by offering buffalo wings.
“It’s been a dream for some time for me to open my own business, and close to the end of last year I got retrenched from my corporate job in a very large fast food chain.
“With a friend, we opened our food truck and have four favourite flavours that we serve with curly fries made fresh from good, wholesome potatoes,” said Van der Linde.
Operating from the Shongweni market for just over two months, Van der Linde said their citrus blazer wings with curly fries were a must-try, although the “bone-sucking BBQ” was their best-seller.
“We also have a Mellow Mango, which is one of Durban’s local fruits, infused into a mild and tangy flavour that everybody can enjoy, and a Bent Over Buffalo, which is a hot buffalo pepper sauce coating the wings.
“All our food is served in biodegradable packaging and all ingredients are sourced from local suppliers,” he added.
Debbie Rich, who runs Out To Lunch, a vegan food stall, said her business started as a “lovechild” idea after she struggled to find healthy, plant-based food at markets and restaurants.
“Vegan food is plant-based and does not include any ingredients derived from animals,” Rich said.
“It’s an incredibly fast-growing trend globally, that contributes to longevity and sustainability.
“I am passionate about being kind to animals, especially farmyard ones, and vegan food does not use any animal products. “Vegan food doesn’t have to be boring or unhealthy. It’s wonderful to see that our new generation is choosing more creative plant-based sustainable food these days.
“My food is made with love. I love being creative with food and flavours,” she said. Rich sells a variety of items, such as an “immuneboosting soup”, bunless burgers and popular veggie (gluten-free) wraps.
“The options change according to what is seasonal and fresh. I love offering my ‘healthy chocolate’ options, and at the Craft Fest we will have an exciting new twist on our harvest table.”
Mustafa Tatar serves up fare from a different land altogether.
“We sell a traditional Turkish food called Gözleme, a savoury Turkish flatbread and pastry dish, made of hand-rolled leaves of dough lightly brushed with butter. It is filled with various toppings such as mutton and mince and potato and onion, sealed, and cooked over a griddle,” he said.
Tatar said those attending the Craft Fest should be sure to try the spinach and feta cheese offering.