Expatriot South Africans can satisfy their culinary nostalgia.
Everyone who walks through the door of this store specialising in South African and Jewish food asks: "What is that lovely smell?" And for the umpteenth time, owner Barry Borer says: "We're baking kichel."

The word comes from the Yiddish for biscuit, kichlach, and they are micro-thin biscuit squares dusted with copious amounts of sugar. You dip them into chopped herring and get an explosion of sweet and sour and salty.

Eastern European Jewish food has these flavour combinations in many dishes, such as gefilte fish, pickled cucumbers and chopped liver. These delicacies, or acquired tastes for some, feature at festivals such as Pesach (Passover) which begins this weekend.