It turned out to be a very full gourmet day with Gauteng chef and food thinker, Lodemé Pendergraph, in Friuli-Venezia Giulia’s Pordenone.
Where’s Pordenone, people ask. About an hour and a half’s train ride from Venice, I say. It’s an hour by car. What’s there? That’s best answered with another question: Why is it there?
I heard about Lodemé Pendergraph a few years ago from Hennie Fisher, leading “chef maker” of South Africa. Lodemé spent four years under this chef and culinary arts lecturer in the University of Pretoria’s Department of Consumer and Food Sciences. The entrance to Cioccolateria Peratoner is lined with chocolates on one side and patisserie of exquisite excellence on the other. The right hand side of the window today is full of pastries of a yellow theme. Some are golden, buttery, lemon pastel iced things, pumpkin coloured pastries, every sunny shade. A phenomenon. I’ve marvelled at the window displays many times but never been within.
“I did travel and in Korea I met Raymond. We came to Italy together when he’d finished his US air force term there. Meanwhile I lived, ate and even spoke Korean. It’s not as difficult as people think because it has a regular type of alphabet, the kind westerners relate to. The Pendergraphs chat briefly with another couple who are part of the exercise programmes that involve meals, for food charities, that Raymond’s been telling me about. They’re all about fun days and sometimes nights of cycling, running, hiking and eating at various interesting places throughout the area and well beyond. I’ve decided to find out about anything like it in South Africa.Here we drop into chairs on a raised platform outside a more casual bar-coffee place.
“We’re going back to Korea soon,” says Lodemé. Raymond is taking another US air force position there after his current term at Aviano is up.Hennie Fisher said something to me about Lodemé’s international foodism: “She’s always been very interested and had a natural intuitiveness about cultural food – not just to cook it but to know food from specific cultures and cuisines and world foods.
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