Having a job that involves constantly staring at pictures of food means the TASTE team are pretty comfortable around most culinary creations. However, just like you, each of us has a couple of ingredients we simply refuse to cook with or eat.
Abigail Donnelly, our wise and talented food editor displays a classic hatred of peanut butter, though she claims it can be acceptable when sprinkled with icing sugar. Green peppers also don’t float her tasty boat.
Lené Sadie, designer, took a while to decide which two foods were her true nemeses. In the end it was brussel sprouts and “squidgy” asparagus that were deemed unwelcome on her plate.
Laura van Niekerk, the lady in charge of this very website isn’t fond of Mediterranean-staple brinjals. Nor does she entertain the curiously bumpy litchi, which she likens to an eyeball.
Ian Felmore, online content producer, is on the hate side of the olive fence, passionately so. He believes it is the overwhelming saltiness that has created such a deep-seated resentment. When not hating olives, he also takes a turn at raisin-bashing as he refuses to see their wrinkly goodness.
Samantha Charles, our admin manager, would struggle as a vegetarian due to her strong anti-lentil stance. She also prefers to steer clear of the French delicacy that is snails.
Copy editor Lynda Ingham-Brown displays a certain tactile sensitivity in her abject fear of bananas and avocados. She says: “I’m not sure what it is, the sliminess, the taste, or a combination of the two. Either way; I can’t abide them!”
Another member of the anti-avocado league is Harry Phillips, our loyal intern, who lives a difficult life due to his outright fear of balsamic vinegar. It may be loved all over the world but it isn’t welcome on his table.
Sumien Brink, the big cheese, has rather developed tastes and is most averse to eel and okra, both of which are far too slimy for her distinguished palate.
Mark Serra, our art director, is simply too kind and can thus only think of one food he can’t stand, coriander. His reaction to this versatile herb is not unprecedented, though, as studies have actually shown a gene that can cause some individuals to find coriander most unpleasant.
What ingredients do you hate? Let us know on twitter at @Tastyones or email us at talktous@tastemag.co.za, or use the comment box below.
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