The key ingredient: Cherries
From pie to cocktails, this month the Rural Cook celebrates cherry season in Currency's series of ingredient-focused food columns…
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What we’re drinking this week: Bruwer Vintners Methode Ancestrale Sparkling Wine
Woolworths' new Methode Ancestrale Sparkling Wine (AKA Pet-Nat) is the coolest fizz to line up for your festive table…
What we’re drinking this week: Laurent-Perrier Cuvée Rosé Brut
Laurent-Perrier’s Cuvée Rosé brings bold berries, fine bubbles and effortless elegance – the ultimate way to toast Champagne Day in style…
At the edge of the world, tasting time on St Helena
On St Helena, food isn’t just sustenance, but memory and belonging. Ryan Enslin tastes the island’s soul through its kitchens and tables…
What we’re drinking this week: Alipús San Baltazar Mezcal
Alipús San Baltazar Mezcal brings smoky, fruity, herb-laced complexity to Woolies just in time for International Mezcal Day…
The key ingredient: Peas
Peas bring spring to life – from risotto and curries to salads and minty sides, this little green globe is a global favourite…
What we’re drinking this week: Kanonkop Estate Pinotage
International Pinotage Day is upon us, and there’s no better way to celebrate than with Kanonkop’s legendary take on our homegrown varietal…
Latest and greatest: what’s new in Joburg and Cape Town
New eats, cafés, shops and more: from Ocaso’s Mexican vibes to Ladurée’s Parisian chic, here’s what’s hot in Joburg and Cape Town right now…
The key ingredient: pears
In the fourth of our series of ingredient-focused food columns, the Rural Cook explains why, as the old English saying goes, one must stay…
New(ish) in town
Jo Buitendach points out a few fresh (and freshly revamped) Joburg eating and drinking spots well worth your time – perfect for working, coffee…
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