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…
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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…
What we’re drinking this week: The Glenlivet 12 Year Old Single Malt
Smooth vanilla, tropical fruit and that Glenlivet pineapple twist – a classic Speyside malt for the connoisseur and the curious…
The key ingredient: brassicas
In the third of our series of ingredient-focused food columns, The Rural Cook makes a strong case for that very under-loved family of veggies,…
What we’re drinking this week: Santa Cristina Chianti Superiore
A smooth, cherry-laced chianti with Tuscan pedigree is our pick for special winter entertaining…
What we’re drinking this week: Cuvée des Antiques Châteauneuf-du-Pape
An iconic French red that pairs beautifully with winter fare…
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