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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Something fabulous seems to be happening to the Johannesburg restaurant scene. Increasing numbers of young, black, highly trained, South African chef-patrons are emerging. And, despite...
There are so many reasons to love Chinese take-aways. Firstly, egg noodles – you could start and end there – but also sticky, salty sauce;...
Africa’s fine flavours are deliciously diverse and epically ancient. Until recently, the gastronomic glories of our continent were almost entirely served either as home food...
The social media hype around Bones Kitchen & Bar is peaking. In the past six weeks it has been reviewed by scores of Cape Town...
Almost everyone loves prawns. Dipped in piri-piri, rolled in sushi, curried with coconut milk, gussied up with retro-chic irony as prawn cocktails or simply skewered...
Chef Liam Tomlin – of Chefs Warehouse & Canteen fame – and Thali head chef JP van der Haar were so inspired by a trip...
The Silver Orange Bistro, Hartbeespoort, nestles in the shade of fever trees on the Altyd Mooi citrus estate. Chef-patron Leon Nel grew up on the...
On Broad Road, between Wynberg train station and Rosmead Avenue, there’s an unassuming red and white sign: Bibi’s Kitchen. Inside, beyond the plastic tables and...
At Mongkok in Cyrildene’s ‘new’ Chinatown, there are rows of fire roasted, mahogany-hued ‘Peking’ ducks (complete with feet and beaks) hanging from hooks in the...
Wine drinkers are brunch eaters. Brunch is not a functional meal like breakfast. Brunch is not interested in “flushing” with “fibre” – a queasy pair...
