THE CLASSIC JOYS I ALWAYS COME BACK TO I’ve always been drawn to the classic staples: colours that never go out of season, tasteful treats, or those flavours that define our childhoods and that we can never resist. As much fun as new and exciting trends are to play with, they’re often just a flash …
Like music in the kitchen They say a bad workman blames his tools, but the truth is poor quality cookware can make you feel like you’re cooking with one arm tied behind your back. Anyone who loves being in the kitchen will know that the cookware you use is just as personal to you …
A CONVERSATION WITH BLAAUWKLIPPEN’S BEN-CARL VAN DER MERWE I was so honoured to be asked to attend Stellenbosch Garden Week. Without realising it, gardens have played a huge role in my life ever since I was a child, and continue to shape the chef I am today. From Le Jardin de JAN in Nice to …
A LOOK AT THE HEALTH BENEFITS OF THIS “MIRACLE DRINK” As with most fads, many of us have been taught to throw caution to the wind, although caution often blows merrily along with the breeze when it comes to matters involving dieting, anti-ageing, and get-rich-quick schemes. But the elder-millennial to, let’s say, baby-boomer generations might …
YOUR NEW FAVOURITE HERB AND SPICE CHEAT SHEET If food were a language, proteins would be the nouns, adding weight and substance. Fruits and vegetables would be the adjectives, colouring in the dish and giving it context. But if anything gives a dish life, in the same way as a verb breathes life into a …
By Siobhan Redford, Macro Economist at Rand Merchant Bank From early 2020, we retreated indoors and far away from all our favourite gathering spots. What seems like a one-in-a-hundred-year event had begun: the Covid-19 pandemic. Governments far and wide restricted movement and enforced the closure of restaurants, pubs and theatres, among others. With extra time on …
CAN YOU EVER HAVE JUST ONE APPLIANCE? Over the course of my career, I’ve pursued so many passions that I’ve become a chameleon. Put me in a kitchen and I’m a chef. Give me a camera and I’m a photographer. It used to be said that people like us were Jacks of all trades and …
IF YOU HAD TO HAVE ONLY THREE BAKING TINS Of course, all cooking brings me pleasure. I am a chef, after all. But baking? Oh boy, it brings out the perfectionist in me – in the best possible way. I’d often peruse the local markets and brocantes in Nice just to see what baking relics …
We are all complex, beautiful creatures, which means no one is going to put us in a box. But we all have certain personality traits that define who we are.
A CONVERSATION WITH ESKORT’S TOP PIG FARMERS ABOUT THE IMPORTANCE OF RESPONSIBLE FARMING AND PRODUCING A BETTER-QUALITY PRODUCT As consumers, we’re largely at the mercy of a faceless production and retail process when choosing the food we buy. But we’re becoming savvier, and being kept in the dark about where our food comes from …
