The key ingredient: celery
Anything you can do to food, you can do to celery, writes Currency’s Rural Cook. Eat it raw or cooked; make soups, sauces, salads; the root can be boiled, mashed, shredded, roasted and steamed.…
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South Africa, we are in terminal trouble
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De Beers mothballs Venetia as diamond crisis deepens
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PODCAST: ‘ListenUP!’ – South Africa’s three biggest problems, right now
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US, Iran trade claims over control of Strait of Hormuz
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Pleasure
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The author and brand manager talks Liverpool, Lego and a new framework for managing money…
What we’re drinking this week: Laurent-Perrier Brut Millésimé Champagne
Bright citrus, delicate brioche and effortless elegance make Laurent-Perrier Millésimé 2018 a Champagne worth celebrating…
A new dream for African chess
With the right partners on board and proper investment in the sport, the future is bright.…
The show goes on – on fumes, if necessary
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Get a room: the InterContinental Table Bay Cape Town
It was The Table Bay for decades, but now the V&A Waterfront hotel has had a gigantic 10-month-long revamp (R1-billion gigantic, that is) and reopened…
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What we’re drinking this week: Restless River Le Luc Pinot Noir
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The key ingredient: celery
Anything you can do to food, you can do to…
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