Meet Rung Button from Inspirations Travel and Tours PTY LTD and grab her amazing BEANS CURRY DURBAN STYLE

Tonight I did my first ever live interview with the amazing Rung Button from Inspirations Travel and Tours based in South African.

Who is Rung Button?

Rung was one of my students back in South Africa and we have been foodie friends ever since, we were even discussing the best foodie tour of South Africa before this all happened.

Tonight we had a casual catch up to disucss keeping tourism and travel alive.  This all came about when I realised how much I missed planning my next foodie trip so I decided to just get wishing and get my bucket list for travel planned and arranged upfront.  I’m so excited.

As you know I am a passionate foodie and chef with a penchant for travel.  I thought it would be wonderful to connect with people from around the world AND to make it relevant to my little world, grab a recipe from everyone I interview.

Rung was an absolute wealth of amazing information about South Africa, it’s hot spots, best ever spots and things you HAVE to do once you get over there.

Here are Rungs top 5 destinations in South Africa:

  • Cape Town
  • Winelands of the Cape
  • The Drakensberg Mountains
  • Safari either Kruger or one of the amazing other spots
  • East Coast for the amazing beaches, coral reefs and tropical experiences including Mozambique

Please head to Inspirations Travel and Tours to dream up your perfect African trip…

Any of these destinations will have unique foodie experiences, Rung herself hails from Durban South Africa which has a huge Indian influence, here is Rung’s favourite BEANS CURRY fresh out of Durban…just for you.

Rungs’ Beans Curry


2 tins sugar beans/borlotti/kidney beans, drained

1 large onion, sliced

1 cinnamon stick

2 teaspoons chilli/curry powder

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon mustard seeds black or yellow

1/2 teaspoon turmeric powder

1 tin chopped tomatoes

2 tablespoons vegetable oil

2 sprigs fresh curry leaf if you have

3 tablspoons chopped dhania (coriander)


Heat the oil in a large non-stick pan.  Fry the onions, mustard seeds, cinnamon stick and curry leaves in the oil, stirring for about a mintue or two over a medium heat until nice and fragrant.

When onions are golden, add tomatoes, ginger, garlic, chilli, turmeric and salt and cook for a few minutes over a gentle heat.  Now add drained beans, cook for 15 minutes on a simmer and garnish with the chopped dhania and enjoy…