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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Chicken is an undemanding meat, requiring only that you choose plump, flavoursome, juicy-fleshed, free-range birds rather than their battery-reared, intensely farmed, meagre-flavoured cousins which do...
Despite the fact that they are visually challenged, crayfish are our favourite form of edible underwater life. But they come with a health warning (cholesterol...
There’s nothing as stressful as making ice-cream from scratch, unless of course you’re the proud owner of a machine that costs gazillions of rands, into...
I adore a leg of lamb slow-roasted until the meat falls off the bone and can be eaten with a spoon. This preparation is common...
Someone who knows about these things once dissed a recipe book (which shall remain nameless) for being crammed with “great recipes, each with about five...
France and Greece have both tried muscling in on Italy’s famous panna cotta, but with slim success. One of the great custards of the world,...
South Africans love a bit of sweet with their meat. Think chutney with bobotie, fruity sambals with curry or breyani, braaied snoek basted with apricot...
Funny thing, cravings. Pigging out doesn’t make them go away. Ask any chocaholic who simply can’t stop after a couple of blocks – that half-eaten...
Generally speaking, women cook because they have to; men because they want to – they like to eat, are seldom on diet and couldn’t care...
What’s great about making this cake? You get to add wine to your recipe and drink it at the same time! Although not high on...
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