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- Spot the difference
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The Leopard, on the 4th Avenue strip in Parkhurst, Johannesburg, has been open for less than a month.
- Fusion par excellence
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Most Peruvian cuisine is centred on the native aji chilli pepper.
- Dynamism doesn't end at Swartland
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Which are the most exciting wine areas of the Cape? I increasingly hear murmurs of discontent of too much focus on the Swartland and on its wineries.
- Dining room à la difference
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Reuben's at the One & Only is one restaurant that deserves a public well beyond the hotel guests.
- Karma-free food from the kitchen of Krishna
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A Jo'burg restaurant serves food prepared with love and devotion.
- Bustling Bo-Kaap curry
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Linda Scarborough visits Gabebah Jassiem to find out more about the bustling Bo-Kaap and how to appropriately cook a curry.
- Wine pricing in restaurants: Fair trade or daylight robbery?
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How often do you find yourself drawn to a restaurant because of great specials on the food, only to discover an exorbitant bill at the end?
- At home in O'ways
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True tea comes from a single plant species, Camellia sinensis, and it is one of the many great gifts that China has given civilisation.
- Pinot's troubled affair has its good moments
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The "heartbreak grape" they call it -- a cliché used by wine-growers who've tried and failed to get pinot noir to produce the wonders of Burgundy.
- In season and in fashion
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When it comes to foodie fashion, what's going to be hot this summer? Will jelly be the new pie? And what buzzwords will be bandied about?
