Brent Meersman ponders whether veganism and being a food writer can go together.
Boutique restaurants are on the increase in Cape Town – selling product lines as well as meals.
Brent Meersman explores the elegantly casual Terroir restaurant’s European inspired cuisine and its sweet deals for winter.
The menu at Haute Cabrière is specifically designed to complement the estate’s wines – and it works.
Cape Town Vegan Challenge is an invitation to try veganism for a month and several restaurants have taken up the gauntlet, writes Brent Meersman.
In this overprocessed world with industrial agriculture doing violence to the planet, it makes sense that some have turned to a raw food diet.
"I felt I had a white man’s disease," he said. As everyone knows, there are no local cures for white men’s diseases.
Yes. Yes it is. And time flies at the Beerhouse in Long Street, where the range of ale is matched by the quality of the food.
La Parada on Bree Street in Cape Town is noisy and popular, but clearly food is not the main attraction.
Emily’s Restaurant has moved again, and this time
it will appeal to more food lovers than ever before.
Observatory, isn’t exactly a destination for fine dining, although there is plenty of food to be had at better prices than elsewhere in Cape Town.
From naughty creations to gestures of goodwill, a Cape Town business has seen – and made – it all.
The collection of a young man who ?courted danger across the continent, Nicholas Penny, is to be sold as "tribal art".
A renowned book dealer, Clarke’s Bookshop, has been given a new lease on life though its future in a hostile world remains uncertain.
Brent Meersman discovers the perfect way to remove the aches and pains of walking a 60km route.
The Cape Town theatre’s grand plans might just be an unrealistic dream.
It is 6pm on a Saturday. Laurent Deslandes, a chef, and his wife Cyrillia, a restaurateur, look frazzled but cheerful. Clearly they’re old troopers.
Jay Gatsby is in town — at the Spier Estate outside Stellenbosch, to be precise.
A professor’s life-like creations give lectures on his behalf, play football and somersaults.
From Cape fynbos to edible weeds, foraging is fast becoming fashion in some of the world’s poshest kitchens. Brent Meersman explains how to go wild.
On World Toilet Day, we take a look at the state of public facilities, from the humblest latrines to the most opulent thrones.
Italian cuisine is as varied as the names for pasta, but you can’t go wrong in an authentic trattoria.
A famous landmark has taken on a new lease on life since being returned to the family whose patriarch built it.
The estate has added to its variety of offerings with an audio tour that connects it with its painful past.
From rooibos to buchu, endemic flora graces the world’s medicine chests and grocery cupboards.
Ever wonder who comes up with those extraordinary covers for the New Yorker magazine? Meet one of the creators: comic-book artist Jacques de Loustal.
A new treasure of literature has evolved out of lingua francas, writes Brent Meersman.
Although not a hub for expats in the way Toronto, Perth, Auckland, and London are, the Big Apple has acquired several South African restaurants.
Dinner at the Tasting Room is R2300 before the tip. Was a four-hour dinner at this restaurant in Le Quartier Franais in Franschhoek worth it?
Brett Bailey reveals the thinking behind his site-specific interpretations of the ancient Greek tragedy Medea for European audiences.
Coffee is one of Africa’s great gifts to the world. Brent Meersman rounds up the best local offerings.
These days the first question you ask a waiter is no longer "May I see the wine list?", but "What is the password, please?"