[Angie White] An afternoon dining next to the pool at the sunset deck of The Peninsula All-Suite Hotel in Sea Point is by far one of the most serene and enjoyable places to spend a typically sunny winter's day in Cape Town. Add celebrated local chef, Hajierah Hamit to the mix and you have the perfect recipe for an afternoon well-spent.
[Ilse van den Berg] Chances are, if you're a local, or are familiar with Muizenberg (to a further extent than knowing about the fantastic family beach, colourful wooden houses, surfers, and effective shark alarm), you'll know the legendary Empire Café in York Road.
[Angie White] I've been acquainted with Chef Seelan Sundoo's visionary culinary skills once before, so I knew I was in for a treat when invited to dine at his very own Seelan - a restaurant and bar offering a celebration of flavour in the best sense of the word and a relaxed yet refined atmosphere.
[Nina Timm] My mum will do anything and no effort is spared to bring her family and, yes, sometimes complete strangers, together around her table. She taught me that nothing is too much effort, if you can do, bake or be something for someone, just do it!
[Eugene Yiga] Most people will remember 2014 as the year that South Africa celebrated two decades of democracy, but it also happens to be a special year for a special wine.
[Ilse van den Berg] As tempting as sleeping in on a rainy Saturday morning may be, don't let this Mother City and her weather moods make you miss out on a weekend at Bay Harbour Market which, I believe, is one of the best markets Cape Town has to offer.
[Nina Timm] Sausage and Mash (or Bangers and Mash) is a meal that features quite often in our household, but I try to give it a different twist every time.
[Eugene Yiga] With Mi Casa live on stage, ProVerb as MC, and over 50 top brandies there for the tasting, Fine Brady Fusion had all the right ingredients for a great night out.
[Eugene Yiga] Former IT specialist Deena Naidoo chats about his experiences since winning the first season of MasterChef SA.
[Angie White] It was a beautiful sunny Saturday morning in Cape Town, reminiscent of summer with the freshness of autumn - perfect for breakfast by the sea. Celebrating a special birthday, the family and I were quite excited to experience Shimmy Beach Club's very first breakfast service.
[Eugene Yiga] Mae West once said that too much of a good thing is wonderful. Perhaps she was referring to a Stellenbosch wine-tasting tour?
[Nina Timm] Every kitchen should have a big pan in it and every cook should learn the art of one-pan wonders.
[Eugene Yiga] Winter is coming and I can't think of a better way to fight the cold than with some hearty Italian cuisine.
[Nina Timm] Yup, winter is definitely here and I can feel Jack Frost nibbling at my nose at night and early mornings when I get up to get everything ready for school. It's the time of year when we start eating more stews and soups.
[Eugene Yiga] Since its relaunch in 2006, Beluga has grown into one of South Africa's top restaurants.Even though my friend and I had an early dinner reservation on a public holiday, the cobbled outdoor terrace was packed when we arrived.
[Nina Timm] Mussels are often referred to as the poor man's shellfish because they are relatively cheap and plentiful. Prepared properly, they can be a meal for royalty, let alone a poor man!
[Ilse van den Berg] Second Avenue in Harfield Villiage, Kenilworth is surprisingly quiet and peaceful at 9 in the morning. With its lively exterior of colourful flower pots on the steps, Twigs with Beans - a quaint little coffee shop/nursery/vintage furniture shop - is quite inviting.
[Eugene Yiga] A shared love of food brought Agnes and Jonny together. The very same love has also made their restaurant, Manna Epicure ("heavenly food"), such a success.
[Eugene Yiga] If you can't stand the heat, get out of the kitchen. Unless we're talking about Chef Pon's Asian Kitchen, in which case I suggest you come right in!
[Nina Timm] I know I might shock the socks off some of you, but I love pork in any form, shape or size! I often say that my last meal before I depart to "higher grounds" will be a crisp pork belly with all the trimmings.