From coffee and cheese to bread and beef, these Cape-based producers are music to our taste buds. Richard Holmes Usana Farm: Pierre Winshaw Driving down the muddy track towards Usana Farm outside Stellenbosch, it’s easy to see why Pierre Winshaw calls himself a grass, not beef, farmer. A stream runs through pastures shinhigh with lush grass and sturdy hens peck between the fence posts. The farm ridgebacks bark a warning and then adopt me as their guest. Pierre’s family have farmed here for four generations, always keeping cows for their own kitchen. “We thought, if this is the kind of…
Chef Bruce Robertson’s Scarborough restaurant-from-home is attracting a happy following for deliciously relaxed lunches using simple, sustainable seafood. Kim Maxwell The Boat House, 36 Beach Road, Scarborough. Call…
A quick and easy recipe full of flavour and goodness
Sweet for your sweet, sugar for your honey! This no-bake strawberry tart with lemon and vanilla cream is refreshing, romantic and delicious.
Cooking courses are the ultimate way to experience a country and, in line with our curiosity about the authenticity of food, the Prue Leith Chefs Academy has teamed up with an Italian school to get South Africans to the real heart of ItalyBy ROSANNE BUCHANANImagine an emporium dedicated to food products and eateries, where ‘we’re in love with food’ is part of the owner’s manifesto. In the knowledge that Italians love anything to do with food, at the new Eataly in Rome the target audience is ‘everybody’. I was there at the invitation of the Prue Leith Chefs Academy and…
Regular contributor Richard Holmes went big in Japan.Kappabashi Street was my last stop in Japan, after a week of eating my way across the capital of the ‘land…
This soup recipe was the winning recipe in the Woolworths Soup Competition last year and happened to be entered by Kelly Chrystal, the creative director for my agency, Modern Museum. Not only is she a mom, super stylish and a cook, she also styled this shoot. The complete package! Enjoy this Durban-inspired warmer.
For recipe queries, email Kate at [email protected].
Not all of us are particularly gifted when it comes to negotiating hot oil. Mini gooseberry and vanilla doughnuts with white chocolate glaze are a great alternative to the usual fried doughnuts, no oil needed! Light, sweet, and dipped in dreamy white chocolate.