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Recipe: Braaied rack of lamb, herbed brinjals and dhai

The partnership of roast lamb and mint sauce is hotly debated by many meat- and wine-lovers, as the vinegary sauce has a tendency to...

Dax Villanueva: What do wine and olive oil have in common?

Wine and olive oil may seem like two very different products but in actual fact, they have a lot more in common that you...

[spasie] – restaurant review

I’ve never thought much of long-table restaurants. Nor am I a fan of drinking wine out of tumblers. Innovative, hipster, trendy… whatever you want...

Dax Villanueva: On the SA Olive Commitment To Compliance Seal

Observant visitors will notice something in common between many wine farms, apart from the elements that constitute wine making. That is the presence of...

Flames at Four Seasons Hotel The Westcliff – restaurant review

Eating the occasional not-very-good meal is an occupational hazard of being a food writer. As occupational hazards go, there are worse ways to earn...

Restaurant review: Open Door

On a dark night in early June, during loadshedding, a friend and I were accommodated at Open Door without a booking. I doubt we’ll...

Dax Villanueva: The Story of The Yellow Tin

If I mention the name Badenhorst, you probably think of Adi Badenhorst and AA Badenhorst Family Wines. Understandably so, as Badenhorst wines have developed...

David Donde: A potted history of coffee retail in SA

In the beginning, coffee retail was based on the concept of the Viennese coffee house. And all was good. If you wanted a cream...