If we’re talking properly made salami, from properly farmed pigs, then salami happens to be an absolute hero, writes Andrea Burgener
Tempelhoff is opening his own restaurant in downtown Cape Town and it is set to change the way gourmands perceive dining in the CBD
Twins Jamie and Jesse Friedberg opened Between Us in Bree Street and together, the duo serve up perky, flavourful food with a personal stamp
The Cape Town restaurant has recently undergone a luxurious revamp with a menu to match!
If it’s legal to sell these foods to babies then our country’s nutritional policies are even more surreal than the misguided hounding we saw in the Tim Noakes trial, writes Andrea Burgener
Andrea Burgener shares an easy homemade labneh recipe while uncovering the full fat truth about yoghurt
Delicious baos and addictive crack pie – Cape Town's new (and already) favourite hangout brings good food and good fortune
No more egg-white-only omelettes – you can revel in the entire ovum once again because eggs are no longer bad for you
The new Sandton restaurant serves up the classic Italian flair with some whacky combinations. We promise you, it’s very good indeed...
A list of qualities for accreditation by one pizza association runs to 27 pages
Cape Town's Hemelhuijs and Hyde Park Corner’s So Yum have joined forces to create Joburg's next "must be seen eating at" breakfast spot
Hartbeespoort event is a paradise for foodies and movie lovers
Urban Ethnic Market is a one-stop African supermarket that caters to various Africans grocery needs and also offers catering
Wanted got an inside look at the restaurant’s recently completed renovation and, trust us, the decor will seduce you
Reuben Riffel finally has a restaurant in the city, The eatery at the Capital Moloko Hotel, in Sandton
It’s a food festival in the truest sense of the word: sure to be full of hedonistic and epicurean pleasures
Can anyone remember a time when olive oil wasn’t in every middle-class kitchen in the Western world?
From Suzelle to Jamie Oliver - take a look at seven of the hottest new cookbooks
The elevation, minimalist décor and top-to-toe-glass façade makes it feel a bit ’80s airporty, which is never a bad thing, writes Andrea Burgener
Chef Andre Hill's food is a tribute to personal experience rather than being a slave to formula