The Four Seasons Westcliff has a new chef: Introducing Chef Farrel Hirsch
Chef Farrel Hirsch has taken up the reins at View Restaurant and from mid-September guests will be able to experience his take on fine dining.
2017 Standard Bank/Chenin Blanc Top 10 Challenge Winners
With 10% more entries into this year’s Standard Bank/Chenin Blanc Top 10 Challenge, there’s clearly a growing interest in creating fantastic South African Chenins.
Café Patisse: Spreading the love of Pastry
Specialising in confectionery, chocolate work and patisserie, Café Patisse first opened its doors in 2015 and, with the help of Genfin, just opened a second outlet in Emmarentia.
Café Patisse Video
Specialising in confectionery, chocolate work and patisserie, Café Patisse first opened its doors in 2015 and, with the help of Genfin, just opened a second outlet in Emmarentia.
Wandering chef: We chat with Kevin Joseph
Kevin Joseph, Executive Chef of the Oysterbox Hotel, recently went on a work experience trip to Europe. We chatted with the chef about the experience.
The evolution of pasta
Chef Adele Stiehler-van der Westhuizen finds out that “Spaghetti Bolognaise does not exist.” when she explores the evolution of pasta.
Spring into salads: Pairing wine with salads
Spring and summer bring a bounty of magnificent crisp vegetables to the fore. Debi van Flymen looks at how to pair wine with a seasonal spring salad.
Decoding Durban curry
Adele Stiehler-van der Westhuizen takes a closer look at Durban curry through Erica Platter’s book Durban Curry: So much of flavour.
Global Exoticism
Trends are essentially the quest for happiness – looking for that “it” product that will satisfy today’s consumer who have
Jackie’s five favourite indigenous ingredients
Jackie Cameron chooses proudly South African ingredients we should see more of on menus: naartjies, makowe mushrooms, amazi, amadumbi and biltong.
