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Published on: 25 Aug 10

Karoo lamb

Many South Africans' only experience of the Karoo is of it flashing past a car window. Yet there is so much on offer besides windmills, thorn bushes and sweltering summer heat, writes Emma Odendaal, who goes in pursuit of the iconic Karoo lamb.
 
Published on: 25 May 10

Salt and wine. An unlikely pair?

Once worth more than gold, salt was the culmination of the search for love and wealth in many ancient cultures. Craig Cormack calls upon ancient wisdom to create interesting salt and wine pairings.
 
Published on: 20 Apr 10

Back to basics

The international trend of a back-to-basics approach to gastronomy has reached Wellington. Emma Odendaal spent the weekend sampling the town's expanding repertoire of wine and fresh produce.
 
Published on: 22 Jan 10

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: 07 Jan 10

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: 12 Nov 09

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: 21 Sep 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: 17 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: 05 Aug 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: 06 Jul 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".
 
 

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