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! Mark Oosthuizen is a serial entrepreneur and sushi fanatic, who, after sharpening his skills under four Japanese and Singaporean master chefs in Cape Town, threw a promising career in for the chance to own his own business. That was 2004, when Mark opened Fushin Sushi and Eastern Cuisine from a single garage in…
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…
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 Hailing from Stellenbosch farm, TOKARA this shiraz is meticulously crafted, and lends itself to pleasurable, easy-drinking. Violets and black olives join red fruit aromatics on the nose. The mouthfeel is soft and juicy, but with that characteristic shiraz spice drawing it in a plummy finish. Pair with: Pork roast with cranberry caramelised green apples and sage. WIN a winter’s ransom from Tokara One lucky reader will win a three-pack of acclaimed red…
This hot and healthy vegetable soup will warm hearts this winter. By Taryne Jakobi Photograph by Vanessa Lewis
Fresh, fast and simple stew inspired by Africa Recipe by Ian Bergh Photograph by Shane Powell
A ragout is generally described as either a stew or a pasta sauce. To make a quick vegetable ragout, sauté 1 finely chopped red onion and 1 crushed…
This hot and healthy vegetable soup will warm hearts this winter. By Taryne Jakobi Photograph by Vanessa Lewis
Chef Dieuveil Malonga is a shining star in the international foodie firmament. In 2018, he was ranked 6th by Forbes magazine in their 30 Under 30 – where…
A slow-cooked roast is the easiest thing in the world to cook and the most satisfying thing to serve. Recipe by Vicky Crease Photograph by Vanessa Lewis