Everything to do with South African fine wine. Wine magazine was published from October 1993 until September 2011 and now lives on in digital form as winemag.co.za
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Serve with basmati rice and sambals. Yield This recipe serves 4 people. Cape Malay chicken curry recipe ingredients 1 tbsp (15ml) olive oil 1 onion,...
Luke Dale Roberts has opened Boscia at Tswalu Kalahari, a new fine-dining restaurant built beneath a century-old farmhouse on the 118,000-hectare reserve. Dale Roberts, formerly...
South Africa’s finest Extra Virgin Olive Oils (EVOOs) were recently recognised at the SA Olive Awards 2026. This year the international judges were Marcelo Scofano...
Delicious served with steamed rice. Serves 4 Ingredients: 3 tbsp (45ml) sunflower oil 400g tofu, drained and patted dry with absorbent paper 60g shimeji mushrooms,...
Buri, a new casual eatery from Belly Restaurant Group founders Neil Swart and Anouchka Horn, has opened on Harrington Street, Cape Town. The concept reimagines...
Cape Grace Hotel has launched Terroir & Table, a new monthly dinner series pairing leading South African wine producers with seasonal menus at its restaurant,...
Easy enough for a weeknight, special enough for company. Serves 4 Ingredients: 4 x 150g tuna steaks 1 egg white 3 tbsp (45ml) sesame seeds...
A recipe which makes shop-bought BBQ sauce redundant. Serves 4 Ingredients: 8-12 lamb rib chops 2 tbsp (30ml) olive oil salt and freshly ground pepper...
Everything that’s great about Thai food – aromatic and spicy. Serves 4 Ingredients: 2 kg frozen clams 1 tbsp (15ml) sunflower oil 1 onion, finely...
Luke Dale Roberts will launch a new restaurant (to be called Boscia) at Tswalu Kalahari Reserve, South Africa’s largest private wildlife reserve, owned by the...
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