Amsterdam is leading the country’s culinary renaissance with the opening of four new exciting restaurants.
Brent Meersman explores a small delight called Dim sum (Asian dumplings). And Tim James gives a taste of Kanonkop Kadette Pinotage Rosé.
Dining is an adventure in choice, so much so that the exotic
is now de rigueur. Still, are we ready for brain custard?
Extra cooks have been flown in from India to
set the Melrose Arch restaurant’s festival of Bengali food alight with complex curries.
Tim James discovers the tale behind winemaker Giorgio dalla Cia’s wines and grappas.
Food review: Matthew Burbridge explores Daleahs, a new restaurant in Johannesburg’s Braamfontein.
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.
The United Nations has voiced concern by North Korea’s food deficit, which is currently at its lowest level ever.
Life Grand Café offers some of the best dining one can find in a Johannesburg mall.
Korean food with a South African twist.
Editor and chief judge for the Eat
Out DStv Food Network restaurant awards, Abigail Donnelly visits some of the country’s top restaurants.
Emily’s Restaurant has moved again, and this time
it will appeal to more food lovers than ever before.
The message from the star of a popular food programme is that good food can be found in the humblest surroundings.
Thrupps is the shop you go to when you can’t find an ingredient anywhere else: such as French butter or frogs’ legs.
The province of Emilia-Romagna in Italy is a foodie’s paradise, offering a wealth of gastronomic delights, from Parma ham to Moden a balsamic vinegar.
Over Brent Meersman’s past 150 food columns, he has run the gastronomic gamut.
Weeds, soil and bark are the ingredients of the super chefs. But can you learn to cook from their books?
Perhaps I shouldn’t equate food with human relationships, but I really feel like I’m having a reunion with brinjal.
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/ 13 September 2013
The way South Africans are eating has changed drastically as their pockets have deepened.
Yamato offers some odd delights, if you can get
the waiters to unblock the soy sauce for you, writes Matthew Burbidge.
The food being wasted yearly adds to the earth’s carbon emission and means that large amounts of land is used to grow food that is not consumed.
The Cape’s two Harbour House restaurants
are quite distinct, but their fish dishes are
uniformly fantastic.
With cities expanding rapidly, gardening literacy is about more than just putting food on the table.
The biggest hotel in the country with a lot of sporty mouths to feed. Matthew Burbidge undertakes a study of consumption.
When historians turn over major events, among Egypt’s implosion and the tragedy of a loved sports star who shot his future,will be the Cronut.
With its boda bodas,vibrant nightlife
and top cuisine,it
sure is full of fun for
a city known more
as a way station
than a destination.
A happy whiff of change wafts over the wines to be sold at the Cape Winemakers’ Guild auction in October.
54 on Bath, which has replaced The Grace Hotel in Rosebank, is attracting high-end customers at its champagne and lobster Level Four restaurant.
There is hot sauce and there is hot sauce. Some are gently warming like a lap blanket or a single-malt scotch.
United States-based designer Mansour Ourasanah, who grew up in West Africa, has come up with a very different kitchen appliance to help with dinner.
Eben Venter was raised on a sheep farm, which might add a frisson to his latest novel ?Wolf, Wolf.