Brent Meersman is a political novelist (Primary Coloured, Reports Before Daybreak). He has been writing for the Mail & Guardian since 2003 about things that make life more enjoyable – the arts, literature and travel and (in his Friday column, Once Bitten) food. If comments on the internet are to be believed, he is a self-loathing white racist, an ultra-left counter-revolutionary, a neo-liberal communist capitalist, imperialist anarchist, and most proudly a bourgeois working-class lad. Or you can put the labels aside and read what he writes. Visit his website: www.meersman.co.za
The menu at Haute Cabrière is specifically designed to complement the estate's wines - and it works.
Makaron's Tanja Kruger has introduced a chef pairing concept for the month of May.
Cape Town Vegan Challenge is an invitation to try veganism for a month and several restaurants have taken up the gauntlet, writes Brent Meersman.
For foragers who can tell a dead man’s fingers from a Mediterranean mussel, our coastline is cornucopian.
The unusual four-course menus at Cape Town’s Azure restaurant match its superb backdrop.
In this overprocessed world with industrial agriculture doing violence to the planet, it makes sense that some have turned to a raw food diet.
James Kuiper is bringing the sexy back in healthy meals that are gluten, soya, sugar and preservatives free.
If you insist on being a Banter, then stick to your steak and forget the substitutes, writes Brent Meersman.
"The Noakes narrative has all the elements needed for a quasi-religious story," writes Brent Meersman.
Foraging classes, internet buzz and phone apps bring mushroom hunting into the mainstream