Thrupps is the shop you go to when you can’t find an ingredient anywhere else: such as French butter or frogs’ legs.
Her cookery books demanded respect for ingredients, for the kitchen, and for Marcella Hazan herself, writes ÂMatthew Burbidge.
Weeds, soil and bark are the ingredients of the super chefs. But can you learn to cook from their books?
Yamato offers some odd delights, if you can get 
the waiters to unblock the soy sauce for you, writes Matthew Burbidge.
The biggest hotel in the country with a lot of sporty mouths to feed. Matthew Burbidge undertakes a study of consumption.
Italian grocery shop Super Sconto (Super Discount) on Louis Botha has a restaurant, but you would never know it from the front of the building.
54 on Bath, which has replaced The Grace Hotel in Rosebank, is attracting high-end customers at its champagne and lobster Level Four restaurant.
You won’t find a vestige of egg, a piece of cheese or a drop of milk or honey at the Greenside Café.
Parreirinha in La Rochelle is a warren of dining rooms. The building, in a suburban street deep in Johannesburg’s south, used to be a police station.
How a quest for the perfect burger led Matthew Burbidge into the cold room — and a debate about the merits of grass-fed versus grain-fed cattle.