The Grill Jichana was born of a requirement at the newly re-branded Southern Sun Elangeni and Maharani Hotel complex in Durban to introduce a more holistic and varied food and beverage offering. The restaurant offers a short menu, best ingredients, and a convivial typical grill atmosphere.
Anthony Hanson, Master of Wine and Burgundy wine specialist shares secrets about the Hospices de Beaune – the world’s oldest and most famous charity wine auction.
With the continued and ever-increasing focus on the environment and the demand for sustainability around the world, green event and conference planning has become an established trend within the global tourism and convention industry. Here are a few pointers to holding sustainable conferences.
When he’s not busy in the kitchens of Harvest Restaurant or The French Connection Bistro, you can find Chef Matthew Gordon in the air or in the mountains, indulging his passion for flying helicopters and mountain biking.
Richard Ekkebus holds the position of Culinary Director at The Landmark Mandarin Oriental in Hong Kong, and here he shares his recipe for Sea urchin in a lobster jell-o with cauliflower, caviar and crispy ‘seaweed’ waffle.
Chef Marli Roberts looks at one of life’s deliciously guilty pleasures in this masterclass, the brioche.
The Institute of Culinary Art shows us how to make perfect pasta, no Italian genes necessary!
These fluffy buns are an integral part of the Dim Sum family and are often served as a starter in Chinese restaurants. The buns open up like a flower once steamed, revealing the delicious pork filling inside
Here, the Institute of Culinary Arts shows us how to make flaky pastry, proving that even if you don’t have cold hands, you can still master this integral pastry technique.
Even though they’re traditionally eaten at Easter, there’s nothing stopping you from baking these wonderful Hot Cross Buns all year round.
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