Pantry to Plate
My plant-based essentials There’s no shortage of reasons why you should start eating a more plant-based diet. Not only is it good for the environment …
Ode to the Olive
CELEBRATING THE ONE AND ONLY SAVOURY BERRY Ever since moving to Nice – and with Apricale on my doorstep – olives have become a big …
Movie Munchies
My go-to scary movie snacks  There is a fail-safe checklist of things you need to include to ensure you host the perfect movie night. …
Quick Kitchen Fixes
HOW TO TURN A COOKING MISHAP INTO A HAPPY ACCIDENT It happens to the best of us. In fact, some of the happiest kitchen accidents …
Aye Aye Aïoli!
AN HOMAGE TO YOUR NEW FAVOURITE SAUCE Aye-yoh-lee. The word just flows, doesn’t it? Like that moment when the olive oil emulsifies with the …
Iconic Met Gala LOOKS Paired with food
Two of my favourite art forms – food and fashion The wonderful thing about art is the sheer number of forms it can take. From …
Jan Retail Therapy: Parisian Pâtisserie
A PASTRY LOVER’S GUIDE TO SHOPPING IN PARIS Firstly,
Shopping With Your Senses
Introducing the JAN Store in Cape Town There’s just something about the tactile experience of shopping in person that I’ll never grow tired of. Whether …
THE KLEIN JAN COOKBOOK
A great Kalahari feast Exactly four years ago, over a December holiday that I will never forget, I began sketching the outlines of my vision …
RESTAURANT KLEIN JAN WINS AT THE LA LISTE AWARDS
The Kalahari goes international I was thrilled to have been invited to the prestigious La Liste 2022 gala evening in Paris this week, where Restaurant …
JAN THE JOURNAL VOLUME 8
The evocative issue In taking stock of our journey, it is so humbling to realise that JAN the Journal took its first steps into the …
THE JOURNAL GALLERY
JAN the Journal’s stunning imagery is finally available to own After three years and six volumes, JAN the Journal has become one of South Africa’s …
YOU ARE INVITED TO DINE AT RESTAURANT JAN
Over the last two years, we’ve hidden many Golden Tickets in random online orders of JAN the Journal.
Pantry to Plate
My plant-based essentials There’s no shortage of reasons why you should start eating a more plant-based diet. Not only is it good for the environment …
What Kind Of Cocktail Are You?
A COCKTAIL AFFICIONADO’S GUIDE TO HUMOUR TRAITS When was the last time someone asked you if you had a type? You now, the kind of …
Learning to grow
Never-ending reinnovation I’m often asked what I think the secret to success is, as if there’s some magic trick that will help you snap your …
Beyond the Rational
A CONVERSATION WITH MEHDI RAJAN IWC Brand Director, Africa, Middle East, India and Turkey Mehdi Rajan’s career has become characterised by his ability to make …
Romaine Calm and Carrot On
Plant-Based Myths and How I Get Over Them I grew up on a farm in Mpumalanga, where chicken was often classified as a vegetable, so …
Jan’s Confessions
Edition 1 Confessions from the kitchen and the oddest dietary requests I’ve heard Here’s the funny thing about human nature, we just love to overcomplicate …
The Gilded Age
The Beautification of Paris By the mid-19th century, when Louis-Napoléon Bonaparte (or Napoléon III, nephew of number one) took up the reins of France, Paris …
The thrill of the forage
An ode to the trials and tribulations of foraging Mankind has been foraging since the dawn of time, it’s an act that has informed our …
The Intricacies of the Mozambican Palate
One might be tempted to bank Mozambican cuisine under Portuguese-inspired, but the country’s colonial heritage is only really apparent in its seafood dishes – less …
Maritime Life
Every time I return to the city of Nice, I’m reminded of how lucky I am that the last ten years have been so fulfilling and thrilling. It started with a dream of owning my own restaurant, and from there, the dream grew into something far greater than I could have imagined.
The Tortellini Sessions
Inspirations from my visit with Massimo Bottura To say I’m a Massimo Bottura fan is like saying I like food. It doesn’t even begin to …
The Beauty of Reinvention
A visit to Chanel’s top perfumer in Grasse Most of us would remember seeing Chanel N°5 presented in many different ways over the course of …
The thrill of the forage
An ode to the trials and tribulations of foraging Mankind has been foraging since the dawn of time, it’s an act that has informed our …
The Beauty of Reinvention
A visit to Chanel’s top perfumer in Grasse Most of us would remember seeing Chanel N°5 presented in many different ways over the course of …
BUILDING KLEIN JAN
The people who helped me bring Klein JAN to life Had it not been for Nicky and Jonathan Oppenheimer’s belief in my dream to create …
HOW HEALTHY IS SOUTH AFRICA’S FOOD ECONOMY?
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 …
THE ART OF INVESTING IN ART
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 …
MOTHER’S CALLING
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 …
