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 […]
Stories
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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When Tannie Poppie came to visit JAN
Something about the story of Poppie van As immediately captured my imagination.
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The Palace
In a world run by franchises and big corporations, how often do we walk past a tiny superette or artisanal manufacturer without so much as a thought about its existence?
JAN COMES HOME
I’m a farm boy, born and raised, so I always knew I would one day return to the bush; to the campfires and open skies of my beloved South Africa.
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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Being Vegan
Carina Garrett joined the JAN Restaurant team in 2018 as sous chef after making a name for herself in Franschhoek, one of South Africa’s top culinary destinations. She’s not just
Val De Vie. The Perfect Host
As a Franschhoek wine estate that is now well into its third century, Val de Vie ranks amongst the most established in the country. Just as the French Huguenots once
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