(Lantern) Ever since that pith-helmeted anthropological roam around Thailand, where you traipsed from pool lounger to food stall, from beach to food stall, from internet café to food stall……
(Love Food) Stirfries, what’s not to like? All you need is a wok – that workhorse of the Chinese kitchen – a handful of pocket-friendly greens; maybe a protein…
By Luke Nguyen (Murdoch Books) The French colonisation of Vietnam lasted nearly a century. It should therefore come as no small surprise that much of the cuisine is a…
By Kobus Mulder with Russel Wasserfall (Sunbird) There’s nothing more delicious than finding the perfect partners for your cheese board. ZAZA MOTHA chatted to artisan cheesemakers about their latest…
We cosy up with executive chef Jackie Cameron at Hartford House in the KZN Midlands to chat about the release of her first cookbook, Jackie Cameron Cooks At Home,…
Embracing the ‘farm to fork’ and ‘nose to tail’ philosophies, Coobs is an exciting addition to Parkhurst’s foodie-filled Fourth Avenue For years now, Fourth Avenue in Joburg’s Parkhurst has…
By Jane Lawson (Murdoch Books) Reviewed by Kate Turner Self-confessed ‘Japanophile’, Jane Lawson, captures the restorative power of Japanese food in this superb collection of Japanese recipes. Finding herself…
From a royal wedding to a regal environment, Kevin Joseph creates meals fit for kings at the Oyster Box Hotel in KZN. Kevin Joseph is the first to admit…
Murdoch Books, R688 Ben Shewry is chef at Melbourne’s multi award-winning restaurant, Attica. An avid forager and champion of artisan producers, Ben’s connection with nature stems from his childhood…
After proving his mettle working with celebrity chefs on the international circuit, go-getter PJ Vadas has come home to roost at Vergelegen wine estate’s Camphors restaurant By Richard Holmes…
Kate Liquorish – actress, writer and food blogger, celebrates “fabulous food and the joy it brings; about eating it, cooking it and sharing it…” I started blogging in 2010.…
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 grandparents…
Quiet determination and the need to constantly improve on her skills make Megin Meikle one to watch Oh, to be 21 again – moreover, to be 21 and know…
Marthinus Ferreira, chef and owner of dw eleven-13, has added The Grazing Room, a modern tapas bar, to his Joburg menu. Call 011-341-0663 or visit dw11-13.co.za Marthinus has just…
At Hemelhuijs in Cape Town, simple things make a lasting impression By Richard Holmes Interior designer, chef and artist, Jacques Erasmus is a hard man to pin down. On…
