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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A light-bodied Pinotage makes an ideal match for a languorous afternoon of gossip garnished with crusty bread, cheese and chutney. Whether you are wishing to...
Done right, fried chicken is one of the world’s great edible experiences but it’s all about proportions of taste and texture. The coating needs to...
Thanks to Ottolenghi et al, Middle Eastern flavours are this season’s hot tastes for cool people. Sadly, they are surprisingly difficult to find in South...
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 a...
I read and reviewed lots of lovely cookbooks in 2014 but Erica Platter and Clinton Friedman’s Durban Curry - So Much of Flavour (PawPaw Press:...
Anyone who grew up in Johannesburg (or, as in my case, wishes that they did) has a Dollhouse memory. The origins of this iconic Highland’s...
As the editor of a major restaurant guide, I’ve eaten in many, many restaurants this year. Most of the time this is a lovely thing...
Belgians are like the French only better. They cook with the finesse of the French and the portion sizing of the Germans. What’s not to...
I was tired and hungry from shopping at Sandton City. I was making (yet another) half-hearted attempt at Banting. So, I stepped inside The Butcher...
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