By Siobhan Redford, Macro Economist at Rand Merchant Bank From early 2020, we retreated indoors and far away from all our favourite gathering spots. What seems like a one-in-a-hundred-year event had begun: the Covid-19 pandemic. Governments far and wide restricted movement and enforced the closure of restaurants, pubs and theatres, among others. With extra time on …
A CONVERSATION WITH DAWIE MAREE HEAD OF Agriculture Information and Marketing at FNB South Africa To say that these are difficult times for the food and hospitality industry is an understatement. I’m intensely aware of how lucky I am to have launched a new restaurant during this time, and to have had the support that …
AN EXPERT GUIDE TO NAVIGATING THE WORLD OF ART INVESTMENT Art is one of my greatest passions. When creativity finds its way into an expression of someone’s soul – or something that touches them deeply – it has the power to resonate with others in the same way, and to change the way they view …
THE STORY OF SOUTH AFRICA’S PREMIER SALT FAMILY In 1974, in an expanse stretching over 30 km of parched earth – about 90 km south of the Kgalagadi Transfrontier Park and 200 km north of Upington – Donald Brown answered the call of the Kalahari at a vast salt pan on the dried-up shores of …
On my recent food tour of Italy, I’m reminded of the bond I’ve forged with this beautiful country over the years. One particular moment that resonated very deeply with me was when I visited a South African couple at their olive oil farm in the northwest of Italy. In the Autumn of 2010, when Dominic …
My team and I are delighted to share the news that JAN Season 2 has been nominated for a SAFTA (South African Film and Television Award) for ‘Best Lifestyle Programme’. Thank you to my co-production team at Brainwave Productions who are without a doubt the best team to work with! The awards ceremony takes place on 22 May 2021, and …
A CONVERSATION WITH HESSIE VAN DER WESTHUIZEN By Hanfred Rauch Having worked with South Africa’s first Michelin-star chef since shortly after he got this prestigious accolade – not as a chef, mind you (my cutting skills wouldn’t see me through the first day) – I’ve often wondered what it must have been like to raise …
Q&A WITH KFM’S CARL WASTIE Tuning in to KFM’s Flash Drive between 3 and 7 on any weekday afternoon, you may have heard Carl Wastie’s energetic voice beaming over the airwaves, somehow always making thousands of listeners across the Mother City forget that they’re stuck in traffic, or still at work. But there’s one other quirk that Carl has become famous for. If …
A VISIT TO DANIEL BRAND’S CERAMICS STUDIO What you serve a dish on is just as important as what goes into the dish. Your experience of a meal starts with what you see. Like a frame does for a work of art, the presentation is meant to draw you closer, to make you excited …
Q&A with The Beauty Therapy Institute At the time that the Beauty Therapy Institute was founded in 1996 there was a shortage of colleges offering internationally recognised qualifications on a flexitime basis with the option of distance learning for theoretical subjects. The reality in South Africa is also that two-to-three-year, fulltime courses are simply not …
