[Nina Timm] Beef koftas, most definitely is the street one food I cannot resist: the intoxicating aroma of the meat grilling and then topping it with cool, tangy tzatziki.
[Ruth Cooper] Classy Mexican sounds like a bit of an oxymoron; however Del Mar, as part of the Bukhara group, in Camps Bay has perfected this unique and hard-to-achieve mix.
[Ruth Cooper] Chef Scot Kirton from the fabulous La Colombe has just been crowned Chef of the Year and La Colombe crowned top 2 on the Top 10 Restaurant list at this year's Eat Out Awards...
[Ruth Cooper] It is not often that one finds fine-dining restaurants situated in hotels; sure hotel food is usually fairly fancy and of a good quality, but not usually that of the art-on-a plate variety.
[Ruth Cooper] Tucked away up Church Street, just behind Green Market Square and above a Clicks one finds the authentically Indian restaurant Bukhara.
[Ruth Cooper] Perfectly poached eggs, ox heart tartare, blue cheese braai broodjies, sun-dried tomato silkworms, Sriracha soft serve, unorthodox wine tastings, cheese-making demos...
[Ruth Cooper] If a lux seafood hankering is upon you, Seelan at the V&A Waterfront should really be at the top of your list. My partner and I were lucky enough to be treated to a three-course meal at Chef Seelan Sundoo's restaurant last Friday night.
[Eugene Yiga] How did an Irishman and former officer in the army of King Louis XV create one of the finest French cognacs in the world? Finding the answer requires a 250-year journey back in time.
[Angie White] Situated at the iconic Cape Grace Hotel, Signal Restaurant offers an elegant and warm dining experience within the bustling V&A Waterfront surrounds. The ambience is tranquil and sophisticated, and the service is impeccable...
[Angie White] A short 20-minute drive from the Cape Town CBD, tucked away in the Northern Suburbs of Cape Town on the slopes of Tygerberg Hill, you'll find the understated and elegantly defined entrance to De Grendel farm.
[Jessica Taylor] As part of the Red Carnation's annual Guest Chef Series, and to showcase that Indian cuisine can be more than just a curry in a hurry, a bunny chow or biryani, Kevin Joseph, Executive Chef of The Oyster Box in Umhlanga was recently in Cape Town to present an Indian feast at its sister Azure Restaurant.
[Eugene Yiga] "I'm delighted to be here," said Christelle Reade-Jahn, Director of the South African Brandy Foundation. "It's such a special evening, bringing together everything that's good in South Africa: good company, excellent conversation, fantastic brandies, and one of the best chefs in the country."