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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Trendy it may be, but opening a farm-to-table restaurant is challenging for chefs and restaurateurs. The principle behind farm-to-table restaurants like Jewells in Paarl is...
Almost twenty years ago Garth van der Walt set a new foodie standard in the South Peninsula. Back in 1997, he was one of the...
My friend’s husband is a chef. “He’d love this,” she says. “It’s what he’s always going on about: Just a few tables, nothing fancy, a...
There are plenty of Italian restaurants in Cape Town – and several authentic ones – but there are very few regional ones. In an unflashy...
There’s one very good reason for trying SŸN at 47, Cape Town’s new laboratory-inspired, pop-up restaurant. It’s called Holy Smoke. Served as the bread course,...
A month ago, Cape Town got its first authentic, dedicated bunny chow outlet. Durban Bunny Den is not the only place you can get a...
Let’s talk about Cape Town restaurant prices; more specifically the price of posh restaurant food. Is it as bad as you think? Right now, Between...
There are so many reasons to love Chinese take-aways. Firstly, egg noodles – you could start and end there – but also sticky, salty sauce;...
The social media hype around Bones Kitchen & Bar is peaking. In the past six weeks it has been reviewed by scores of Cape Town...
Chef Liam Tomlin – of Chefs Warehouse & Canteen fame – and Thali head chef JP van der Haar were so inspired by a trip...
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