• Chefs Garth Stroebel (right) and Paul Hartmann (left) give us a taste of life in the kitchen at the South African Chefs Academy in Cape Town. RICHARD HOLMES A blur of white rushes past as I step into the airy rooftop lobby of the South African Chefs Academy in Cape Town. Aprons and knife rolls clatter by as a steady stream of instructions echoes out from the academy’s gorgeous training kitchen that’s all gleaming steel and Table Mountain views.Perhaps like zebra avoiding danger in their dazzle, the young chefs training under two of South Africa’s culinary greats seem to travel…

    Simple tips with phyllo pastry… by Anna Montali Phyllo pastry Phyllo pastry is tissue-thin sheets of dough used predominantly in Greek and Middle Eastern pastries and pies. It…

    The cheat’s way to portion off desserts and make them travel friendly. The zesty lemon and sweet cream cheese icing are balanced by light Madeira cake, making these layered…