Innovative Izulu Hotel chef Guy Gorrie takes on the Big Five of gastronomy – taste, aroma, texture, succulence and presentation. By Ingrid Casson After studying at the Christina Martin…

Suzi Holtzhausen is in love with her fisherman’s cottage on the West Coast, and locals are in love with her indigenous dishes. By Hilary Prendini Toffoli You can always…

Chef Floris Smith has put Bushmans Kloof on the global culinary map, with earthy local flavours that match the wild landscape of the Cederberg region. By Rosanne Buchanan…

Chef Mark Radnay heads a contemporary restaurant in Franschhoek designed to showcase local cuisine. Going back to South African roots, it’s all about comfort food with a twist.…

Shaun Schoeman’s bold use of indigenous herbs and fynbos attracts carloads of curious customers to new Fyndraai restaurant in Franschhoek. By Kim Maxwell Shaun Schoeman, 29, is head…

Only the most distinguished of Johannesburg’s hotel chefs are invited to be part of the five-star Chef’s Circle. F&HE spent a privileged morning in this exalted company By…

Richard Carstens has opened a new restaurant, Nova in Cape Town. While showing a few culinary tricks of his trade, Richard discusses style, ingredients and unadventurous diners. By…

Lamb is delicious in Darling: the grazing has always been good in these green hills. That’s how Groote Post Vineyards got its name: it was the largest guarding…

Asked to take time out from fine dining David Higgs invited some mates for brunch on his day off. Although the mood was jovial, David’s exacting standards and…

Judi Dyason is renowned in South African culinary circles for her valuable contribution to the local food industry. Leigh Herringer visited her bush kitchen at Motswiri Private Safari…