Terroir Restaurant launches winter special
Rather than welcoming winter with a standalone special menu, Terroir is enticing both locals and visitors to the Stellenbosch restaurant with a taste of the full a la carte menu at pocket-friendly prices.
Chef David Higgs to release first cookbook: Mile 8
Chef David’s first cookbook, Mile 8 takes us from the coastal Namibian town of Walvis Bay to the kitchens of Cape Town in the 90s, to South Africa’s winelands and finally to Johannesburg’s Marble Restaurant.
New addition to the Fat Bastard range – Pinot Noir Rose!
There’s a new wine in the Fat Bastard fold – the Fat Bastard Pinot Noir Rose is salmon pink, dry and smooth, filled with fruit, and an excellent addition to the popular range of wines.
One&Only Cape Town introduces new app for guests
In order to enhance and personalise the service and experience of guests while they’re staying at the One&Only Cape Town, the property has introduced new technology – meet ALICE!
More than just golf
Host venue for golf’s prestigious Ryder Cup in 2010, The Celtic Manor Resort in Wales is also a big-hitter on the culinary scene in the United Kingdom.
Peter Tempelhoff
After spending most of his life travelling and working in different countries, Peter Tempelhoff studied economics before discovering his true passion for food. Here, he shares his recipe for Salmon Trout Seared in Hot Hazelnut Oil.
Chocolate’s African Odyssey
Chocolate is one of our most beloved ingredients – you can drink it, eat it, bake and cook with it. Di Burger has turned her attention to chocolate in her latest book, exploring its history and its classifications and variations.
Simon Hulstone
Simon has been cooking professionally since his school days, and is one of the UK’s most decorated chefs, with achievements such as gold in the World Skills Awards and the 2008 title of National Chef of the Year under his belt. Here he shares his recipe for Mackerel paté with cucumber pickle
Elitza Bojinova: Pastry Chef Extraordinaire
Photographs by Ilian. Bulgarian born Elitza graduated in Sofia and started her career in professional cooking, gaining experience in some
Magical India
Indian food is one of the cuisines that has taken the world by storm and yet it has seen tremendous change during the past decade. Gone are the days when eating Indian simply refers to devouring a curry.
