Cape storms threaten more than just food security
The storms hurt farms, but the real threat to agriculture is broken logistics, slow disaster response and delayed wheat tariffs…
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The key ingredient: avocados
Avocados have travelled from ancient Mexico to Instagram fame, gathering odd history, curious recipes and cult status along the way…
From flat whites to fashion: inside the Marc’s by Marc Jacobs café
Hyde Park’s Marc’s by Marc Jacobs café is the first of its kind in Africa. We popped in to check it out – and…
Eight questions for the interested and interesting: Fran Luckin
Back scratchers, Sting and Cy Twombly – a glimpse inside Fran Luckin’s mind…
The key ingredient: beetroot
From borscht to kubba hamuth – this month, The Rural Cook explores all the dishes in which beetroot is either the star or a…
Book a spot: wine dinners at The Westcliff
Discover the Four Seasons Hotel Johannesburg's new wine dinner series, for unique wines, delightful dishes and great company…
Pantry vs Relish vs Zuney: Joburg’s burger triangle, ranked
We rank Pantry, Relish and Zuney in Joburg’s burger triangle – from best late-night bite to most divisive…
The key ingredient: apples
A fruit that started wars, inspired tech giants and still makes the best crisp you’ll ever bake…
Battle of the grocery gourmets
Spar has entered the fray at the premium end of South Africa’s food retail market, aiming to take on Woolworths and Checkers…
The key ingredient: figs
Learn about gorgeous figs, the remarkable fruit that survived asteroid impacts and has been cherished for millennia…
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‘Don’t trap our money’, say South Africa’s money managers
Should the cap on retirement savings invested offshore be lowered…
Kganyago hikes rates — but bets are off from here
The SARB hiked 25bps to 7% but debated 50 –…
PODCAST: ‘Sharp Sharp’ – eGoli’s meltdown
Joburg has no money, but the mayor wants yet more…
Beyond photography: Standard Bank Art Lab honours Santu Mofokeng
A new exhibition in Sandton captures the creative range of…
