Darren Badenhorst and Callan Austin bring the spirit of the West Coast to life at The Beach House, a new coastal restaurant in Yzerfontein. Experience fresh local flavours and relaxed dining by the sea.
As spring awakens South Africa, the land bursts with life. Livhuwani from Imizi Food shares her love of bush okra, amaranth leaves, and blackjack – indigenous treasures that nourish both body and soul.
Discover winter cooking inspiration from the coldest regions. Dive into hearty recipes from Hokkaido to Alaska, and more, perfect for warming up your winter kitchen.
Chef Caitlin Kennedy highlights 6 sustainable and delicious South African ingredients you need to use in your cooking. Have fun experimenting with these unique local flavours.
After a 6-month stint training under sushi masters in Tokyo, Chef Caitlin Kennedy shares her tips for finding the best sushi outside of Japan, along with some advice on sushi-eating etiquette.
Explore the history and benefits of the ancient practice of fermentation. From kimchi and cheese to bread and alcohol, Chef Caitlin Kennedy dives into the art of preserving food and enhancing flavours.
From proper storage techniques to planning ahead and easy composting solutions. Chef Caitlin Kennedy shares a few easy habits individuals and businesses can adopt to reduce excessive food waste.
Understand the complex world of beef with our comprehensive breakdown. Learn about cattle breeds, feeding methods, ageing techniques and pricing to help you choose the perfect cut.
While food and dining trends are hard to anticipate in our fast-paced world, we can be sure that 2024 promises to focus on affordable, healthy and sustainable eating.
Vegans are looking beyond fake meat these days. Until technology can create healthy, yet convincing alternatives, many vegan consumers would rather turn back to plants, where there is larger scope for experimentation and variety.
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