In collaboration with La Motte, we’re proud to introduce the JAN Grenache Mourvèdre Cinsault Shiraz, the latest addition to the JAN Wine Collection, and our very first rosé.
Introducing JAN Rosé: A New Chapter in the JAN Wine Collection Read More »
In the JAN Voyage Cookbook, food becomes a passport, guiding you through sunlit markets, terraced gardens, and long tables where laughter lingers and stories are shared.
Introducing the JAN Voyage Cookbook Read More »
JAN Franschhoek has been recognised among South Africa’s Top 20 restaurants in the 2025 Dineplan Reviewers’ Choice Awards, celebrating the country’s most-loved dining experiences as rated by real diners.
JAN Franschhoek Recognised in the top 20 of Dineplan’s 2025 Reviewers’ Choice Awards Read More »
To write is to notice, to let taste, texture and sound stir the imagination until the world feels vivid again, and suddenly, the words follow.
When words won’t flow Read More »
A TASTE OF MOROCCO In Fez, where every winding alley seems to carry the scent of something simmering, few dishes capture the city’s soul quite like a chicken tajine
CHICKEN TAJINE WITH PRESERVED LEMON, ALMONDS AND GREEN OLIVES Read More »
Le Bistrot de JAN is coming to Cape Town, bringing with it the charm of the French Riviera and the heart of South African hospitality.
Bonjour Cape Town meet Le Bistrot de JAN Read More »
A toast to good fortune These bubbly-soaked strawberries may be enjoyed as a dessert topping added to cocktails or blended in a slushy. STRAWBERRY CHAMPAGNE PREP TIME : 10
Champagne Strawberries Read More »
AN INTERVIEW WITH GINO FORTUNE, EXECUTIVE CHEF AT THE PALACE OF THE LOST CITY At The Palace of the Lost City, heritage comes alive through the flavours of South Africa’s
HONOURING SOUTH AFRICA’S LOST INGREDIENTS Read More »
PACK, SNACK, CELEBRATE For me, padkos has always been more than just a snack, it’s a little piece of South African heritage, a taste of freedom and adventure wrapped up
A FUN TWIST ON A TASTE OF HOME I know boerewors isn’t an ingredient, but it’s become one of my mainstays in a range of dishes, particularly in stocks
WORS SOUP WITH VETKOEKIES Read More »