In his second book, acclaimed South African chef Bertus Basson provides a deeper look into his restaurants and his food philosophy. Rooted in local fo...
FABER: It doesn’t get more deliciously “farm-to-fork” fresh
Fresh, seasonal produce is a phrase that gets flung about in almost every food and restaurant story you read. A farm-to-fork experience with FABER at ...
IDIOM: Spectacular views of False Bay and fine cuisine to match
Idiom is reached via a long and winding road, and the final destination is well worth the drive. From its elevated setting on the slopes of the Helder...
Celebrate Heritage Day with good friends and good American Whiskey
Whether you call it a braai, a barbecue or a cookout – char-grilled meat goes better with American Bourbon. September 24 is National Heritage Day; whe...
Jeera scoops prize for the city’s best bunny chow
Durban’s authentic Indian restaurant – Jeera — has officially clinched the title of serving the most delectable bunny chow in the city. Durban i...
Taiwanese South African adds to our food dialogue
‘Just Add Rice’ by Ming-Cheau Lin is about Taiwanese cuisine, which seeks balance and harmony in taste and texture while highlighting the original fla...
When Local is beyond Lekker
Chef Jamie Rowntree says to come and enjoy “the best South African cuisine in the world” at Karibu Restaurant in the V&A Waterfront, with Table Mo...
Fruity and Fabulous writes Jenny Morris
While I was filming with Food Network in Morocco I was introduced to a delightful Berber family in a little village called Ait Ouzzine. They lived in ...
BELTHAZAR: A prime steak-centred restaurant that’s good enough for Cyril
If it’s good enough for our new president, it’s good enough for me. Cyril Ramaphosa has been delighting the citizens of Cape Town since the eve...
Chef’s table at Elangeni’s Grill Jichana
The Grill Jichana held an intimate dining experience in the wine cellar of the Grill Jichana to showcase some of the best dishes the restaurant has to...