The best sushi spots in South Africa
Mediocrity abounds when it comes to local sushi and sashimi, but when it’s good, it’s very, very good. By Andrea Burgener and Jean-Pierre Rossouw.
Published on: 22 Jan 10
Latest on wine
Reflections on Bouchard Finlayson
WINE magazine editor Cathryn Henderson on the latest offerings from Bouchard Finlayson
Neethlingshof tasting room review
Why Neetlingshof is well worth a visit.
Most popular
Reflections on Bouchard Finlayson
WINE magazine editor Cathryn Henderson on the latest offerings from Bouchard Finlayson
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
Slow-Roasted Leg of Lamb
An unhurried Lannice Snyman slow-roasts lamb to perfection
Proudly local: Amarula Cream
Slugged back in a Springbok shooter or slowly sipped against the spectacle of another technicolour African sunset, Amarula Cream remains an iconic, proudly local liqueur. By Leigh Robertson.
Indian Cuisine: In search of SA's best Curry restaurants
Tasked with finding winning flavours, Kim Maxwell, Andrea
Burgener and Tracy Gielink went on the curry trail in Cape Town, Jo’burg and Durban.
Subscribe Today
............................................................
Order our monthly WINE magazine Subscription today
............................................................
Weekly Newsletter
WINE magazines FREE weekly newsletter
..............................................................................................................
Tokara Zondernaam and No-name Fettuccini
Greek food maestro Stavros Vladislavic, comes up with a legendary match for the Tokara Zondernaam Shiraz Grenache 2007. Anna Trapido reports.
Published on: 07 Jan 10
..............................................................................................................
Rooibos smoked free range duck breast
The culinary team at Myoga in Newlands, Cape Town, prepare a food match for the Reyneke Reserve Red 2007 that is positively celestial. Jeanri-Tine van Zyl reports.
Published on: 12 Nov 09
..............................................................................................................
Crusted crayfish and salmon cake
Not quite Robbie but “Supreme” nonetheless, Simon Kemp, executive chef at Cloete’s restaurant, finds a match for a maiden Blanc de Blancs. Jeanri-Tine van Zyl has a taste.
Published on: 21 Sep 09
..............................................................................................................
Eating offal
While in Europe eating offal is seen as part of a rich gastronomic culture, it has only recently started gaining momentum on the local restaurant circuit. Nikki Werner explores whether it’s the recession or if there’s more to it than that.
Published on: 17 Sep 09
..............................................................................................................
Snails slither back in fashion
The problem with snails for the serious foodie is not that they are weird, but rather that they are passé. Anna Trapido suggests that they might be making a return to restaurant menus.
Published on: 05 Aug 09
..............................................................................................................
In search of SA's definitive cuisine
South Africa is a country rich in regional food genres rather than having a singular "national cuisine".
Published on: 06 Jul 09
..............................................................................................................
Fabulous Fungus Truffle
Resembling a rough-skinned potato, the underground fungus that is a truffle is one of the greatest delicacies in the world. By Andrea Burgener.
Published on: 06 Jul 09
..............................................................................................................
Curried Chicken Kebabs
You can grill these marinated chicken kebabs in the oven or under hot coals. Either way you are in for a tasty treat!
Published on: 10 Jun 09
..............................................................................................................
Stilton and other blue cheeses
Stilton, a cheese with distinctive blue veins, is a classic food match for Port Andrea Burgener investigates this and other blue cheeses.
Published on: 06 May 09
Discover More!
WIN one of five double tickets to the Franschhoek Oesfees
The third annual Franschhoek Oesfees (harvest festival) will be held at the Solms-Delta wine estate on Saturday, 27 March 2010 from 11.00 until 21.00. 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]
Tasting editor's choice: March 2010
This month Christian Eedes looks at wines from Zevenwacht, KWV Reserve, Boland Cellar and Eagles’ Nest. For more. [click here]
Greek
I don't often go to Greek restaurants. I like the food, but loathe the music. There is something about the bouzouki - especially at the levels restaurants set their sound systems - that makes me homicidal. I feel a bit like John Cleese at the end of the cheese emporium sketch. For more. [click here]
WINE magazine editor Cathryn Henderson on the latest offerings from Bouchard Finlayson
During a visit to the Garden Route last year to investigate emerging wineries, I was introduced to Ganzekraal, home of The Goose wines - a joint venture incorporating top-golfer Retief Goosen as namesake and partner.
