One of Jo’burg’s best vegetarian eateries will be packing all its goodness into a small stall at the FoodWineDesign Fair this weekend.
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/ 15 November 2011
The Eat Out Awards are a big deal in the restaurant industry — and for good reason.
An epic Italian feast, accompanied by a classic film, recalled a bygone era.
The Leopard, on the 4th Avenue strip in Parkhurst, Johannesburg, has been open for less than a month.
It was not the first time I had entered the camp playground of Beefcakes restaurant in Green Point’s "gay ghetto".
Cooking holiday food is one of the main ways of passing on Jewish tradition.
Madame Zingara takes the concept of dinner theatre to the max
When it comes to foodie fashion, what’s going to be hot this summer? Will jelly be the new pie? And what buzzwords will be bandied about?
Reuben’s at the One & Only is one restaurant that deserves a public well beyond the hotel guests.
A Jo’burg restaurant serves food prepared with love and devotion.
How often do you find yourself drawn to a restaurant because of great specials on the food, only to discover an exorbitant bill at the end?
True tea comes from a single plant species, Camellia sinensis, and it is one of the many great gifts that China has given civilisation.
Adega’s success is fueled by an eccentric mix of authentic and commercial elements.
Johannesburg’s unhealthy obsession with the roadhouse stretches back at least 80 years.
Not even a run-in with muggers could distract <b>Anelde Greeff</b> from Buenos Aires’s colourful cuisine.
Darling is best known for its spring flowers and for being the home of Tannie Evita, but there are also good reasons to visit if you’re hungry.
Sean and Marcelle Roberts earned culinary cult status quietly with Café 1999 in Durban, and they are now launching a new venue.
Astra in Cape Town offers employment to those with special needs, and also serves up kosher meals.
It’s a well-known fact that Capetonians hibernate in winter. So what is it about El Burro that makes it impossible to get a table, even now?
The universal success of the Maboneng Precinct has not been mirrored by the food on offer which ranges from brilliant to blah.
Eating at the Schwarma Co in Norwood is a family affair, in more ways than one.
For most of us, eating uncooked food doesn’t hold much appeal, but it is not as raw a deal as many expect.
!Khwa ttu, a San culture centre 70km north of Cape Town, houses a restaurant that is well worth a visit.
DW eleven-13 has been open for two years and has attracted a following among those looking for food and service a cut above what is usually found in Jo’burg.
If you want authentic Thai cuisine, it is advisable to visit the kitchen and instruct the chef to cook “real Thai-style”.
French is to fine dining what Italian is to opera or Russian is to ballet. <b>Brent Meersman</b> decides to try out French cookery lessons.
A print of a smiling of Papa San, Cape Town’s patron saint of sushi, welcomes you into what is soon to become a new place of worship.
Wine bars are fairly new to South Africa and it seems the public hasn’t yet quite understood the concept.
<i>Matthew Burbidge</i> takes a look at restaurants serving devotional food in Johannesburg.
Tipping is a messy business and many diners find it stressful and confusing.
Good sushi is like pornography – you know it when you see it.
Finding restaurants that are still open after the shows have ended can be a problem in the busiest of theatre districts.