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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Pasta is the soul of generosity, loves being passed round, scooped out and slithered into bowls. It adores being a second helping, and can be...
Once upon a time, the oceans were filled with an abundance of fish, and we could have our fill any time we chose. But all...
Hallucinogenic attributes and aphrodisiac properties aside, mushrooms have a proud and ancient history. Egyptian Pharaohs feasted on them, early Greeks believed they were food for...
The partnership of roast lamb and mint sauce is hotly debated by many meat- and wine-lovers, as the vinegary sauce has a tendency to dominate...
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,...
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