Hook, Line and Savour
With our 3000 km coastline, centuries-old fishing communities, colourful fishing harbours and avid anglers, South Africa is a fish lover’s paradise.
Hook, Line and Savour Read More »
With our 3000 km coastline, centuries-old fishing communities, colourful fishing harbours and avid anglers, South Africa is a fish lover’s paradise.
Hook, Line and Savour Read More »
Cheese is a cornerstone of any JAN experience and certainly of my own culinary life and explorations. For the selection team and I, the journey of discovery of each and every aged or fresh creation is just as important as that moment when we see our guests’ eyes light up at first bite.
All Roads Lead to Cheese Read More »
A cheese board laden with the very best selection of cheeses plus preserves and edible treats to complement them is one of life’s true joys.
Just like any South African who has spent time abroad, I feel a definite sense of home when I return and feel African ground beneath my feet. It is like the earth here has a different “vibration”
Dirty Little Secrets Read More »
Be it breakfast, brunch, lunch or a laidback afternoon drink – La Motte invites you for a cup of freshly brewed coffee and artisan bakes just out of the oven.
Breaking Bread at La Motte Read More »
In the Mediterranean – from Spain and Portugal, all along the coast through France, Italy, Greece, Turkey and the door of the Middle East through North Africa to Morocco – food is so much more than fuel. It’s pleasure.
Eat Like a Vegeterranean Read More »
Only when someone asked you especially do you need to bake your own cake, unless you want to. See it as an exercise in creativity.
We caught up with Hannes Maritz recently to get his take on what makes South Africans so unique in the way we feast, and how we like to set our tables.
How South Africa Feasts Read More »
Mise en place is so ingrained in modern kitchens that it’s hard to believe there wasn’t always such a system in restaurants.
We urban dwellers are slaves to our labels. Certified organic, fair trade, free range… when we don’t grow our own, it’s all we have to go on.