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…
Suggestions
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…
Three men and their baby
Curate at Ellerman House blends local flavours, fine wine and striking design for Cape Town’s most immersive new fine-dining experience…
The key ingredient: citrus
In the second of our series of ingredient-focused food columns, The Rural Cook examines the intersection of amphetamines and aromatherapy in citrus…
The key ingredient: quinces
In the first of a biweekly series of ingredient-focused food columns, we examine the transformative, transcendent quince.…
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