NOTES ON THE CITY OF NICE Once upon a time, the Mediterranean Sea was a vicious, thrilling place where cultures collided, converging in harmony, or clashing in brutal war. And often, the source of either eventuality centred on who controlled the great port cities that dappled the shoreline. But the origins of the city of …
A CONVERSATION WITH DAWIE MAREE HEAD OF Agriculture Information and Marketing at FNB South Africa To say that these are difficult times for the food and hospitality industry is an understatement. I’m intensely aware of how lucky I am to have launched a new restaurant during this time, and to have had the support that …
5 WAYS TO EMBRACE A MORE IS MORE LIFESTYLE In times of crisis, our decisions tend to take on a more conservative quality. Suddenly, our blue velvet jackets and pointed patent leather dress shoes relocate to the deeper recesses of our wardrobes, making way for varying shades of grey, black and navy to dominate …
5 THINGS THAT ILLUSTRATE THE UNIFYING POWER OF FOOD Although no country is perfect, South Africa has endured more than its fair share of struggles. But through thick and thin, we’ve always managed to rise to the challenge, pull together, and find a way through hard times. The most beautiful story we’ve run on …
And fascination with airline food The first flight I ever took was with SunAir, which was from Joburg to Cape Town. I was so excited; I didn’t sleep for two days before the flight. The day before the flight, I insisted on my monthly haircut that was at the local Barber in Middelburg (you know …
…THAT ARE STILL AROUND Through a range of topics from airline food to recipe development, JAN the Journal Volume 7 explored the future of food and food innovation like never before. Every year, China and the US hand out almost a million patent grants, many of which involve food-related inventions. And while a lot of …
A FEW OF MY PERSONAL DOS AND DON’TS For some of us, the idea of one day having our own eatery is a dream come true. Maybe you were inspired by a great movie, or perhaps you grew up in a family of chefs. Whatever your reason, the reality of owning (and running) a restaurant …
IF YOU HAD TO HAVE JUST THREE POTS OR PANS It’s a question I’ve often asked myself: how did we get by without pots and pans before someone had the bright idea to create a vessel you could put on a fire to cook up a stew? Well, it appeased me to find out that …
A LOOK BACK AT JAN THE JOURNAL VOLUME 6 It’s hard to believe that it was only a year ago, as we emerged from various states of lockdown, that we set out to create a Journal that explored South Africa’s great west – it’s people and its cuisine – in a way we had never …
Bredies het ‘n sagte plek in meeste Suid-Afrikaners se harte. Vir my is dit huiskos op haar beste, en ‘n dis wat van kindsbeen af elke winter ‘n plek aan ons tafel gehad het. Die Franse is self lief hiervoor en in die Suide vind ‘n mens dikwels dat die plat du jour eintlik ‘n …
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