Top Lebanese chef Joe Barza visits South Africa to collaborate with David Higgs at his stellar Joburg-based eatery, Marble. He’s an award-winning chef, a television personality and a culinary consultant, but growing up in Lebanon, Joe Barza never thought he’d pursue a career in food. “My family has a long history with food. My grandparents all fished for a living and my parents were both very good cooks, but it never crossed my mind that I would be a chef,” he admits. Living in war-torn Lebanon, Joe had no option but to join the military, and the burly youngster who…
Who said risotto has to be difficult? This quick and easy mushroom risotto only takes 45 minutes to make! Recipe and styling by Anna Montali Photograph by Vanessa Lewis
Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too! Herby chickpea patties with…
In the lead-up to Father’s Day, we’re looking back on the interviews we did with five of our favourite foodie dads and their little ones (who may not be so little anymore). Keep an eye on our social media channels to see who will be featured next! Zane places the blame for his kitchen addiction on his grandmother, also a professional cook. His chef dreams began at age six, but it wasn’t until much later – as late as after a career in IT – that he finally managed to pursue his passion by studying at Prue Leith. He then…
In the lead-up to Father’s Day, we’re looking back on the interviews we did with five of our favourite foodie dads and their little ones (who may not…
In the lead-up to Father’s Day, we’re looking back on the interviews we did with five of our favourite foodie dads and their little ones (who may not be so little anymore). Keep an eye on our social media channels to see who will be featured next! The appropriately named Port Elizabeth chef, John Burger, had food in his blood before anything else. A convoluted career trajectory that kept winding back to the power of the plate, saw him dabble in all kinds of cooking – running a butchery, contract catering, retail, kitchens, conferencing, and even some out-of-the-ordinary ventures in…
Warm up, get cosy, and slow cook. Here are some standout red wines to try this June, paired with delicious recipes from our magazine. Tokara Shiraz 2017, R120…
We used large pasta shells for this recipe. By Susan Greig Photograph by Graeme Borchers