Food & Drink
Three Cape Town Restaurants Celebrate 10 years of Gourmet Mastery
From tapas to multi-course marvels, Cape Town’s Haute Decade trio continue to captivate
By Adele Shevel
An Evening with the Quesadas
A cigar-making family’s 100-year journey from Cuba to the Dominican Republic.
By Kojo Baffoe
Conversations and cabernet: inside the launch of the Wine & Executive Club
The official launch of SA’s newest networking experience
By Wanted Reporter
Glenfiddich’s new 16-Year-Old Takes the Fast Lane
Whisky, chrome and craft collided at Club 1959.
By Wanted Reporter
Midnight in Dubai: The Allure of Galaxy Bar
In a city known for excess, Galaxy Bar’s 60-seat intimacy, precision cocktails, and cosmic design redefine Dubai luxury.
By Adele Shevel
Hennessy XO unveils new carafe in Joburg
Guests experienced the complexity of Hennessy through a multi-sensory evening celebrating craftsmanship, heritage, and contemporary design.
By Wanted Reporter
Leading The Way
Think of Alex de Ujfalussy as your compass, a gentle guide who’ll help you find the whisky you want.
By Dram The Man
Light up with the cool, the quirky and the striking
The new generation of cigar lighters blends craftsmanship with cutting-edge design.
By Kojo Baffoe
FYN’s quiet revolution in fine dining
Seven years on, FYN stands among the world’s top dining destinations, rooted in Cape terroir and Japanese precision.
By Adele Shevel
Lessons from a Michelin mind
From training under Marco Pierre White to cooking for Hollywood royalty, Jameson Stocks reveals the lessons behind his Michelin-star success.
By Thango Ntwasa
The future of whisky, rooted in heritage
A rare glimpse into The Macallan’s Timeless Collection, and the whisky maker shaping its next chapter.
By Jennifer Krug
From Durban to the Dolomites: Johannes Richter’s culinary ascent
Johannes Richter’s collaborations abroad mirror his ethos at home: sustainable, soulful and rooted in a sense of place.
By Wanted Reporter
What D’Angelo, desire and a Ugandan street snack have in common
A reflection on love, connection and the Ugandan breakfast that teaches us curiosity is the sexiest ingredient.
By Parusha Naidoo
MICHAEL FRIDJHON: Cape Wine appeals to minds and hearts of the faithful
Buyers and writers who travel to the southern tip of our continent make the trip because they want to visit our vineyards and cellars.
By MIchael Fridjhon
If whisky were a person
Depending on who produced the spirit within, your glass might just contain more than the usual ingredients.
By Dram The Man
