IS KOMBUCHA ALL THAT?
A LOOK AT THE HEALTH BENEFITS OF THIS “MIRACLE DRINK” As with most fads, many of us have been taught to throw caution to the wind, although caution often blows […]
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JAN the Journal
SPICE IT UP
YOUR NEW FAVOURITE HERB AND SPICE CHEAT SHEET If food were a language, proteins would be the nouns, adding weight and substance. Fruits and vegetables would be the adjectives, colouring
THE GARDEN BOUQUET
We are surrounded by boundless beauty, whether hiking up a hill in the Franschhoek Valley, wandering through a veld outside of Witbank, or stretching our legs in our very own
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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 of someone’s soul – or
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MY FIRST MILE HIGH EXPERIENCE
And fascination with airline food The first flight I ever took was with SunAir, which was from Joburg to Cape Town. I was so excited; I didn’t sleep for two
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THE WORST FOOD INVENTIONS of all time
…THAT ARE STILL AROUND Through a range of topics from airline food to recipe development, JAN the Journal Volume 7 explored the future of food and food innovation like never
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SETTING THE STANDARD
An easy guide to buying dinnerware Few things excite me as much as having friends over for a meal – the more the merrier. Centre stage is, of course,
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POTIRON MEANS PUMPKIN
TIPS AND TRICKS FROM THE FRENCH PUMPKIN PATCH Why is it when someone utters the words, French cooking, we feel a shudder of panic? Do the French know how
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OUMA MARIA’S MERINGUE CAKE
This meringue cake – with its crispy shell and soft interior – was always a feature at our Easter table.
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Fried Krummelpap Side
This delicious side evolved during my first (illegal) braai in France, and I’ve never looked back.
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