[Eugene Yiga] Ever since it opened back in October 2010, Hemelhuijs has been a restaurant of many faces. Now, as the seasons change, artist and chef Jacques Erasmus has transformed the Cape Town eatery (a finalist for Eat Out's Boschendal Style Award) once again.
[Ilse van den Berg] Passports and padkos ready, off we went to the land beyond the Boerewors Curtain... Just kidding, Durbanville isn't really that far, plus, I'm not one of those Capetonians... You know, those who think everything further than 15 minutes' drive is 'too far'.
[Sindy Peters] How many courses can you prepare using, say, mushrooms, fennel, or perhaps bacon? Can you imagine a delicious dessert with fennel in it? Chef Matt Manning can; showing off his culinary skills at the One Ingredient new venue launch, he conjured up a titillating tasting menu.
[Eugene Yiga] "There is only one reason to go to the V&A Waterfront, which is overpriced and has the feel of a giant globalised shopping mall," wrote The New York Times a few years ago: "Sevruga."
[Ilse van den Berg] Pairings have been a hot trend for a while now. My most recent experience was, however, quite unique - a brandy and food pairing at Van Ryn's distillery in Stellies.
[Ilse van den Berg] I am sure the majority of you reading this have been to HQ more than once. I, however, experienced this much talked about steakhouse for the first time recently, and the experience has turned me into a steak-lover. True story.
[Ilse van den Berg] I've never seen myself as the typical champagne-drinking girl that loves all things glitter and gold, but something happens to you when you walk through the doors of J.C. Le Roux.
[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.