How South Africa Feasts
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.
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Food
Mise en Place
Mise en place is so ingrained in modern kitchens that it’s hard to believe there wasn’t always such a system in restaurants.
Beyond Organic
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.
Taking it Further
We so often overlook sauces, stocks, dressings and batters as a bridge we need to cross on the way to putting dinner on the table. But take a moment to consider how versatile they are.
Food becomes Art
Embark on a culinary adventure and immerse yourself in a world of infinite creativity with JAN the Journal Volume 11.
First Impressions
When crafting the canapés, I like something a little whimsical, something that will put a smile on people’s faces, and few things get me as excited as when I see two classics meet up for the first time.
Changing Tides
The success of any business depends on the strength of its relationships with other, likeminded organisations. One of the JAN brand’s closest and most enduring partnerships has been with Ellerman House, a truly unique and special boutique hotel on the slopes of Bantry Bay in Cape Town.
The JAN Guide to a Zero Waste Kitchen
Inspired by the Klein JAN team, we compiled a list of helpful guidelines to help you transform your kitchen into a zero-waste kitchen.
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Cocoa Confidential
Like wine, your experience of chocolate is influenced by where the cocoa bean grew, how long it fermented for and finally, how it was made into actual chocolate.
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Fuel to the Fire
Any braai master will know there’s more to cooking with fire than wood and oil. Like any artform, the choice of materials is crucial to the quality of your braai.