Matthew Burbidge

Comforting family fare

A new cook book is packed with nourishing Jewish, Middle Eastern and Mediterranean recipes.

Two Oceans: Like taking candy from a baby

Your name is a powerful motivator to run the Two Oceans Ultra marathon just within the cutoff time.

Chefs on fire at Swad

Extra 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

Food review: Matthew Burbridge explores Daleahs, a new restaurant in Johannesburg's Braamfontein.

Best of 2013: Popular music vs pundits

Our resident critics ?stack up their top five picks in music against the ?commercial choices.

The life of Hyde Park

Life Grand Café offers some of the best dining one can find in a Johannesburg mall.

Paul Ballen ice cream: Cream of the crop

Paul Ballen, son of photographer Roger Ballen, incorporates white chocolate and green tea, peanut butter and rooibos into his home made ice cream.

Nike’s Run Jozi in three parts

Three M&G employees participated in Nike Run Jozi this year. Here's their take on the 10km night run through the city.

Rich pickings

Thrupps is the shop you go to when you can't find an ingredient anywhere else: such as French butter or frogs' legs.

Bon voyage, Marcella Hazan

Her cookery books demanded respect for ingredients, for the kitchen, and for Marcella Hazan herself, writes ­Matthew Burbidge.

Fäviken restaurant: Pageantry 
of the plate

Weeds, soil and bark are the ingredients of the super chefs. But can you learn to cook from their books?

Jo’burg’s Yamato restaurant fishes for condiments

Yamato offers some odd delights, if you can get 
the waiters to unblock the soy sauce for you, writes Matthew Burbidge.

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