Nikita Singh

Heritage foods are on the menu

Local members of the Slow Food movement are working to save traditional ingredients

Spices beyond Cape Malay

Travel and living abroad for nine years inspired Cariema Isaacs to write a new cookbook

A culinary journey across SA

The menu of a new bistro in Johannesburg is a food map of tastes from across the country

Failed au pair’s a pinot protégé

Berene Sauls now wants to add chardonnay to her Tesselaarsdal label — and grow the grapes

A tale of two cultural tastes

Africa and Italy, so similar in so many ways, have shaped a Jo’burg restaurateur

Chefs switch to mini dynamos

The small but mighty microgreens are being grown in urban farms and used in local menus

Sugar and spice and all tastes Kenyan

Nikita Singh writes about the indigenous memory held in food.

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