The country has many charms, but it is the food in all its many splendid forms that is the most enticing.
Boutique restaurants are on the increase in Cape Town – selling product lines as well as meals.
Seven-year study of adults in China matches regular consumption of spicy foods, such as chilli peppers, to 14% reduced risk of death
The menu at Haute Cabrière is specifically designed to complement the estate's wines - and it works.
Although recipe writers and cooks might default to the olive, there are plenty of serious alternatives.
Papaya salad apparently originated in Laos, over the border with Thailand, and is now a staple in Southeast Asia.
From artisanal bakeries to old-fashioned fare with a contemporary twist, Cape Town offers some of the best eating experiences in South Africa.
The more obscure the name of your pasta on the menu, the more you'll likely have to fork out when the bill comes.
Lisa Steyn explores a love affair with a versatile mineral that has uses far beyond the kitchen table.
James Kuiper is bringing the sexy back in healthy meals that are gluten, soya, sugar and preservatives free.
Tripe rolls are now so popular that Florence’s high-end establishments have got in on the act.
Yotam Ottolenghi's "Plenty More" is an irresistible invitation to get down and dirty in the kitchen, writes Matthew Burbidge.
Cronuts, crumbnuts, ramen burgers and wine milkshakes are giving chefs the edge when it comes to attracting the interest of food enthusiasts.
Iftaar is often a happy, shared repast, but preparing for the fast can be just as communal and significant.
The World Cup host's national pride is built on a treacherous foundation – and so is its cooking.
Three major UK acts appear alongside TV chefs at the DStv festival, now in its second year, at Emmarentia Dam in Johannesburg.
In the game of food, you win when you dine on 21 courses at the best restaurant in the world.
As a marketing exercise for the restaurant business, I suppose "the world's 50 best" is to be welcomed.
Although they might complain about Michelin, chefs at least understand the reasons why a restaurant is given its stars, even if they don't agree.