Easter and the chocolate egg
Where do Easter eggs come from why is it associated with a bunny that can lay them? We set out to try and get to the bottom of it.
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Food
The JAN Guide to Paris
Looking for the best places to eat and drink when in Paris? Look no further. Here are some of Jan-Hendrik’s favourite Parisian must-visits.
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The state of water
We pay tribute to one of the most important and sometime often overlooked elements in the kitchen – water.
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The 100+ Flavour Report
Recently, our team attended the 100+ Flavour Report – and what a sensory delight it was.
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Cape Town captured
Join us as we discover the eclectic nuances of Cape Town as captured through Erin Walls’ lens.
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One movie, two sips and it’s everything everywhere all at once
Lights, camera, action! The glitz and glamour of Hollywood’s most prestigious night are upon us once again.
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Food as Fashion
With every Journal, there’s usually one story in which we bring together food and fashion. On the day of the shoot, it’s everything you imagine it to be. Excitement, jitters
Feasting with inspirational women
A Look at Women Who Inspire Us Starting from a chef trainee and working her way up the kitchen ranks to become Group Executive Chef at JAN Group under the
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All Buttered Up
Take Another Look at the Miraculous Mussel “With enough butter, anything is good.” – Julia Child In her iconic cookbook, Mastering the Art of French Cooking, Julia Child states, “Mussels,
10 Plant-Based Dessert Hacks
We’ve all been there. Guests are arriving to dine at your home in an hour, and all that’s left to whip up is dessert. You know your recipe off by
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