[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.
[Jordan Scott] I'd always thought that being a bartender was a thankless job and not a sought-after career; however I was proven wrong.
[Angie White] When I was invited back to Shimmy Beach Club to review a preview of the new winter menu, resistance was futile - who could resist the temptation of dining at one of Cape Town's most gorgeous spots?
[Nina Timm] There are such amazing markets in and around Cape Town, and every market has its own unique flavour and atmosphere.
[Eugene Yiga] Chinese philosopher Wu-men once said that if your mind isn't clouded by unnecessary things, then this is the happiest season of your life. I couldn't agree more.
[Nina Timm] Tomorrow is Valentine's Day and although I have made two delicious desserts, my better half will enjoy "man food", especially if it has a subtle hint of spice and heat.
[Nina Timm] February is indeed the month of love and since we have so much love to share, why limit it to Valentine's Day only?
[Nina Timm] It's a new year with 365 days full of promise and exciting possibilities. Here in my kitchen it is definitely going to be a year filled with much excitement. My first cookbook, 'Easy Cooking from Nina's Kitchen', will be on the shelves late February 2014.
[Eugene Yiga] My first visit to Galbi almost didn't happen. Even though the restaurant is visible from Long Street, actually getting inside it required navigating through a back alley and past some shops in an obscure Cape Town mall.
[Evan-Lee Courie] Dean Callan, global brand ambassador of Monkey Shoulder, a scotch whiskey, recently visited our shores to introduce the triple malt to SA ahead of Summer 2013/14.
[Jordan Scott] I'm not sure whether it is a blessing or a curse, but I have never been one to need my "daily fix" of coffee. So when invited to do a taste test with Caffeluxe, I wasn't incredibly optimistic about my chances of getting anything right.
[Jessica Taylor] "I made macaroons," something I never thought I'd say until I came across Silwood's macaroon class.
[Jordan Scott] The general consensus of the Good Food and Wine Show is that it is only for those who are wine connoisseurs or can identify every herb ever used. This is most definitely not the case, the Good Food and Wine Show brings out anyone's inner foodie and you only need to drink wine to be able to enjoy the variety of cultivars and blends on offer.
[Brian Berkman] When I started my no starch, no sugar, no alcohol eating plan I resolved never to eat my beloved pasta again.
[Nina Timm] Everybody has an icon or hero; we have just survived the Justin Bieber tsunami and, for we old rockers, Bon Jovi brought new life to our nine-to-five exsistence. Middle-aged people stood in queues remembering days when life was carefree and wild. Burger King just landed in South Africa and everyone rushed off to sink their teeth into a giant Whoopie Burger.
[Ilse van den Berg] This past weekend I attended the SA Cheese Festival held at Sandringham Estate just outside of Stellenbosch. Having missed out on it last year, I was quite excited to stuff my face with cheese once again. Oh glory.
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