Old carbs, new tricks
Brent MeersmanNo matter which side of the great divide you're on, Den Anker’s menu has plenty for you to chew on.
Wine of the week: Fairview Nurok
Tim JamesTim James reviews Cape Town's white blends of wine.
Cantonese cuisine: Close to the heart
Brent MeersmanBrent Meersman explores a small delight called Dim sum (Asian dumplings). And Tim James gives a taste of Kanonkop Kadette Pinotage Rosé.
A year for eating dangerously
Brent MeersmanDining is an adventure in choice, so much so that the exotic is now de rigueur. Still, are we ready for brain custard?
Chefs on fire at Swad
Matthew BurbidgeExtra cooks have been flown in from India to set the Melrose Arch restaurant's festival of Bengali food alight with complex curries.
Simply resistable food
Matthew BurbidgeFood review: Matthew Burbridge explores Daleahs, a new restaurant in Johannesburg's Braamfontein.
By Giorgio, a taste of Italy at Dalla Cia
Tim JamesTim James discovers the tale behind winemaker Giorgio dalla Cia's wines and grappas.
Is it beer o'clock in Cape Town yet?
Brent MeersmanYes. Yes it is. And time flies at the Beerhouse in Long Street, where the range of ale is matched by the quality of the food.
Tapioca tea is on the bubble
Kate TurnerEver heard of bubble tea? Kate Turner tells us about the unique Taiwanese tea.
One tequila, two tequilas: Cape Town's Cabrito serves well
Daniel SchefflerA small bar in Cape Town called Cabrito is the only local establishment that serves 40 different tequilas, and they're hoping to grow their selection.
Cape Town tapas spot taps into the loud crowd
Brent MeersmanLa Parada on Bree Street in Cape Town is noisy and popular, but clearly food is not the main attraction.
The life of Hyde Park
Matthew BurbidgeLife Grand Café offers some of the best dining one can find in a Johannesburg mall.
SA's better brandies punch above their weight
Tim JamesSouth Africa wins more than its share of titles such as "Best Brandy in the World" in international competitions.
Korean braai's a fun, sooty feast
Brent MeersmanKorean food with a South African twist.
Companionable blends satisfy taste and pocket
Tim JamesJoostenberg wines merge delicous red and white wine with modest prices.
Paul Ballen ice cream: Cream of the crop
Matthew BurbidgePaul Ballen, son of photographer Roger Ballen, incorporates white chocolate and green tea, peanut butter and rooibos into his home made ice cream.
Chefs start to tart it up
Matthew KrauseEditor and chief judge for the Eat Out DStv Food Network restaurant awards, Abigail Donnelly visits some of the country's top restaurants.
Wet winter yields wonderful summer wine
Tim JamesSouth Africa's white wine is getting far more acclamation than red wine receives locally and internationally.
'White trash' still cooking
Brent MeersmanEmily's Restaurant has moved again, and this time it will appeal to more food lovers than ever before.
Read this week's stories online
Paris, where you sizzle
As a bon vivant in the French capital, the best meal you have may be the dish you prepare yourself.
Most Popular In This Section
Old carbs, new tricks
