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PEAR TARTE TATIN

The book of French cooking is absolutely mottled with happy accidents. Take the vol-au-vent, the chocolate truffle, or Roquefort: not

You know me, I’m a sucker for anything to do with our culinary heritage. And although the smorgasbord isn’t technically

Collaborating with Pierneef à la Motte’s executive chef on a recipe for JAN the Journal Volume 2, it reignited my

The farm, Twee Jonge Gezellen, is located in the Tulbagh valley, a region of the Western Cape that has provided

When choosing a premium beverage, we tend to favour provincial stories of hardworking farmers harvesting their fields, orchards and vineyards

From our ingredients and our mouthwatering dishes to our people and my family, South Africa has always been my greatest