South African Wine Legends

Some facilitated change, inspired with new ideas, ignored authority, dreamt big, made wines that will live forever, were incredible tasters or were, simply, adored characters: these are the people – living and dead – without whom Wine magazine can’t imagine the winelands.

A life-long love-affair

A personal appraisal of The New York Times Cookbook edited by Craig Claiborne. By Jos Baker.

Matching food and wine

Not everyone is a natural "foodie" with an uncanny knack of marrying food and wine in harmony. For some, composing a melodious carte du jour is a haphazard affair. Leonie Joubert attempts a less ad hoc approach.

Constantia Uitsig

Congratulations are in order. Constantia Uitsig restaurant is also celebrating its 10th anniversary.

La Madeleine

The motto painted in French above the fireplace at La Madeleine reads "Il n'y qu'une seule cuisine la bonne" (which translates roughly as "there is only one type of cooking - good cooking".) And the proof of the pudding lies in the number of accolades garnered by chef/patron Daniel Leusch.