Noble Beasts
Traceability – of meat in particular – is very important to me as a chef. Creating a dish is like…
Food
INSPIRATION FROM THE HIGH CRAFTS
Haute cuisine, haute patisserie, haute couture… the high crafts are…
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Humble Roots
It’s difficult to describe the taste of ginger. It’s got the same fresh kick as lemon does
TOUJOURS PROVENCE
In a single day, we get these drops of inspiration from a host of different moments – a wisp of steam
Kalahari Milk
What could have drawn one to this place but a quest for its simple riches – the milk of this land?
The Bread Gypsy
Long before the low-GI, carb-clever, banting-friendly, wheat-free, gluten-free, and essentially joy-free varieties of bread began to populate our supermarket shelves, bread was a staple food. It had been one since
Preserving food with Salt
Salt is one of the most misunderstood ingredients of the culinary world. For the past sixty years, it has been engaged in an ongoing battle with its crystalline cousin, sugar.
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Mental Health in the Restaurant Industry
Q&A WITH JAN HENDRIK VAN DER WESTHUIZEN & LIAM TOMLIN A few months ago, on a weekday morning like any other, I opened the restaurant and noticed some flowers in
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A tale about a very French Picnic
Last Sunday was chaos in Nice. After visiting the market to grab a few bunches of radishes, I caught the bus and headed out to the mountains on our first
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EVERYTHING AND THE KITCHEN SINK
Just picture it. More quality time around the dinner table with your friends and family, reading that novel you bought yourself last year past page fifty, eating too much but
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