• Call them blinis, flapjacks or crumpets, these happy morsels will have people calling whenever you heat a pan In a frying pan, heat 30ml (2 tbsp) butter and…

    With a hands-on approach to responsible sourcing, Bartho’s Fish Co. is a favourite among locals… In a society that prioritises instant gratification and sees fastest as best, when you…

    France lives up to its international reputation as the cradle of fine foodRICHARD HOLMESThis is not just any radish. To my – admittedly untrained – eye it’s about as perfect as a radish is likely to get. As brassicas go, this is blue-blood royalty, with a deep red tuber mellowing to a pale tip. Its bright green shoots have been clipped and trimmed with a surgeon’s precision. This is a work of art, not an earthy vegetable. But did I mention it’s dipped in butter that’s hardened into a perfect coat of salty armour? It arrives on a slab of…

    Executive chef at The Wanderers Club, Leanne Middlewick’s journey in the food industry is one of passion and success By Zaza Motha From cooking Sunday lunches for her…

    We travel to Prana, a secluded lodge and wellness spa named after the Sanskrit word for ‘life force’ or ‘vital energy’ ANDREA PAFITIS-HILL WHERE IS IT? Chintsa East (formerly Cintsa) on the Wild Coast, Eastern Cape HOW TO GET THERE? Fly to East London – Prana Lodge is a 40-minute drive from East London Airport. The lodge can arrange airport transfers, if required. BEST-KEPT SECRET? A magical retreat and wellness spa tucked away in an indigenous dune forest along Chintsa Bay. Lodge owners Gail and Tim Davidson are also ownercustodians of the private beach estate on which they built their lodge…