Simple Chinese Cooking
It’s not as complicated as you think, writes Justine Drake.
Published on: 28 Jul 10
Latest on wine
South Africa wins at Decanter World Wine Awards
SA has claimed two International Trophies at the annual Decanter World Wine Awards.
Heading heavenward
Emma Odendaal discovers that world-class wines and
a wide range of restaurants complement the sweeping
vistas of the Hemel-en-Aarde Valley.
Most popular
Are you a diner from hell? Read this to check
Are South Africans agreeable diners or do we have unrealistic expectations? Kim Maxwell opens the floor to local restaurateurs.
SA's most romantic restaurants
Forget the wilted roses and cheesy card. The way to a man’s heart is through his stomach, and few are the women who won’t go weak at the knees for an intimate dinner. Leigh Robertson and Andrea
Beneath the Andes
In pursuit of the perfect Malbec, Dan Nicholl explores the
heart of Argentina’s winemaking industry, but discovers
that there’s more to Mendoza than just one varietal.
New 'Blonde' restaurant opens in Cape Town
The company behind Blonde, Caviar, that's also responsible for bringing us Sevruga and Beluga, has broken away from its typical menu style in creating the offering at Blonde.
Boekenhoutskloof
First conceived in 2002, Boekenhoutskloof The Chocolate Block has grown its red blend market share every year since.
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Eating Animals
He almost wishes he’d never read it , but thanks to this book, blogger Jamie Who? is a foodie with a conscience.
Published on: 23 Jun 10
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Modus Locatelli
Italian food fanatic Brandon de Kock translates his favourite Latin text .
Published on: 01 Jun 10
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Pork & Sons
Local pork specialist Christophe Dehosse reviews a book celebrating charcuterie.
Published on: 24 Mar 10
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The Harry’s Bar Cookbook
Louise Castle reckons there’s no better cookbook than that issued by the legendary Harry’s Bar in Venice.
Published on: 22 Feb 10
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Book review: Grant Achatz's Alinea
Carly Goncalves is inspired by the unconventional thinking of US chef Grant Achatz.
Published on: 01 Feb 10
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Under Pressure, Cooking Sous Vide
Peter Tempelhoff explains why a book on sous vide cooking is not just for professionals.
Published on: 01 Jan 10
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Kook en Geniet
Kook en Geniet reminds Bertus Basson of a kinder, gentler age.
Published on: 01 Dec 09
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Primordial glee
John Maytham appreciates the work of Jeffrey Steingar ten for making food fun.
Published on: 02 Nov 09
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Perfect Pairings
Evan Goldstein’s Perfect Pairings has greatly assisted local chef Philippe Wagenfuhrer to understand food and wine pairings better.
Published on: 01 Oct 09
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Essential Cuisine
Acclaimed local chef Chantel Dartnall believes Michel Bras’s Essential Cuisine is indispensable.
Published on: 01 Sep 09
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French Provincial Cooking
Elizabeth David’s writings were hugely influential on acclaimed chef Margot Janse.
Published on: 03 Aug 09
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AA Gill is away
AA Gill's anthology of travel essays will leave you hungry for more. By Fortunato Mazzone.
Published on: 01 Jul 09
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At the Crillon and at Home
At the Crillon and at Home shows French cooking is still among the best in the world. By Peter Veldsman.
Published on: 01 Jun 09
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Schott's Food & Drink Miscellany
Schott’s Food & Drink Miscellany defies description other than being thoroughly enjoyable. By David Biggs.
Published on: 01 May 09
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African Salad
African Salad is as much an insight into a nation’s psyche as it is a cookbook. By Peter Goffe-Wood.
Published on: 01 Apr 09
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Balancing act
The flavours of hot , sour, salty and sweet come together like never before in Tom Kime’s Exploring Taste & Flavour.
Published on: 17 Mar 09
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Thomas Keller's Bouchon book
The rigorous approach to cooking as advocated in Thomas Keller’s Bouchon results in meals of outstanding quality.
Published on: 01 Feb 09
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Hildegonda Duckitt's Book of Recipes
Turn the pages, and you will find blatjang and bobotie, tomato bredie and chicken curry, pickled fish and tameletjie, all sharing space with genteel contributions like Mrs Versfeld's almond cake, Mrs Daniel Cloete's cheese straws and Mrs Hiddingh's guava jelly.
Published on: 27 Jan 09
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New York Times food critic, Ruth Reichl
Ruth Reichl’s Garlic and Sapphires offers a fly-on-the-wall account of life as the New York Times food critic.
Published on: 06 Jan 09
Discover More!
Win A One-Night Stay For Two Sharing At Kurland Luxury Hotel
Enjoy a luxurious stay-over at Kurland Hotel, near the picturesque beach resorts of Plettenberg Bay and Nature's Valley, in the heart of the Garden Route in South Africa. For more. [click here]
Old Mutual Trophy Wine Show 2010
Everything you need to know about this year's Old Mutual Trophy Wine Show.
For more. [click here]
Panel chairman's choice: September 2010
This month Christian Eedes looks at wines from Hermanuspietersfontein; Durbanville Hills; Capaia and Rupert & Rothschild. For more. [click here]
La Perla
In the Mad Hatter's Tea Party that is the South African restaurant scene, there is a curiously contradictory combination of slavish colonial cringe and suspicion of the great culinary traditions of Europe For more. [click here]
I wanted to write an ode to Cyprus. But instead I discovered that I had to discard everything I believed about the island. I went searching for romance and found wine. I went looking for a tasting experience, and had to settle for wine poured into shooter glasses. If I had to write a tasting room review it would’ve gone something like this…
Why the blend is beautiful.
