CATEGORIES

Worlds Apart

Switzerland, with its snow-packed mountain peaks and forests, beautiful wooden chalets, and grazing cows and goats, really is as pretty as a chocolate-box image.

Holiday Spirit

Food Network star Siba Mtongana shares her best recipes for minimizing the time you spend in the kitchen this December, helping you make space for family and friends and keep your cool no matter what

Ten Years Of Wine-The Way We Drink Now

Like a well-aged red, our wine choices and drinking habits have evolved over time. Here are eight ways we’re enjoying wine differently to the way we did a decade ago

Cocktail Hour

They’re expecting the obvious, so serve something different. We found a way to make even devilled eggs and cheese puffs look cool, so you can give those jaded party guests the kind of canapés they actually want to eat

Michelin Menu

This festive season, SA’s Michelin-star chef Jan Hendrik van der Westhuizen has your back with five recipes that’ll earn you bragging rights for the next 12 months (tip: make extra mustard sauce for gifts)

All Washed Up

There’s no need to load the dishwasher when talk-show host John Maytham’s around – he’ll happily do the festive-season washing up to conjure up happy memories of holidays past

12 Days Of Christmas Desserts

On the twelfth day of Christmas my true love gave to me... a firmament of festive, feasting finales!

Turkey Delight

What would the festive season be without turkey? With our six no-waste recipes, we’ve made sure this annual treat will tantalise the family for days

Raising The Steaks

With so much scrutiny on the meat industry, particularly around the ethics that concern how animals are reared and slaughtered, it is difficult to know what to believe. Johannesburg-based Bull & Bush Meat Merchants aim to de-bunk some of the industry myths through transparent, traceable and sustainable practices

Cover Recipe

MAPLE-BUTTER DUCK WITH SAGE-ROASTED CHERRIES

#Eat More Plants

Tapping into the global shift towards adopting a lifestyle of not only eating more plants but also a greater variety of them, we share a monthly collection of recipes that will plant the seed of mindfulness, making eco-warriors out of even the hardiest of meat eaters

Take It Outside

Some dishes just taste better eaten outside. And these are five of Phillippa Cheifitz’s favourites. Al fresco chicken with brinjal sauce, seared carpaccio with anchovy dressing and a no-cook white tiramisu with strawberries will do nicely, thank you

Light Fantastic

Australia’s most famous export, after Tim Tams and Crocodile Dundee, Donna Hay is the master of fast, easy, feel-good food. We bagged an exclusive first look at her cookbook Week Light. Clever, hey?

Larney Sarmie?

Sandwich for pudding? Perfectly legal when Nutella and peanut butter are involved, according to Abigail Donnelly. Now consider pork katsu style jaffles, the “Caesar” sandwich and jammy egg-and-bacon cheese toasties. We certainly did.

Fisher Kings

Fishing isn’t just a hobby for Salsify head chef Ryan Cole, it’s a lifelong passion he shares with his brother, Donavan. Richard Holmes joined them on a day-offdawn excursion, followed by the fish braai to rule them all

Everybody Freeze

Cheat your way to a dreamy, minty ice-cream layer cake, a rosy sorbet float and the four-ingredient banana split of your no-churn fantasies

CARROT LOX

The veggie version of smoked salmon, carrot lox is as intriguing as it is delicious. Even lovers of the classic smoked salmon and cream cheese bagel will agree when they try this vegan variation!

Frozen Assets

Having accumulated over 50 awards for their innovative ice-cream flavours, chilled English brothers Chow and Alex Mezger – joint managing directors of UK-based Jude’s Ice Cream – are sharing their secrets in Jude’s Ice Cream & Desserts – scoops, bakes, shakes and sauces

GUAVA-RIPPLED MERINGUES TOPPED WITH PISTACHIOS

These beautiful individual meringues are crispy and light with a slightly chewy centre. They’re fun to make and work well as individual Pavlovas

Hemp Seed Powder

Hemp seed powder is a byproduct of cold-pressing hemp seed hearts to extract oil.

Plain Sailing

Does your spirit need tiding over until the holidays roll around? These dreamy, laid-back recipes are just the ticket to get you a little closer to the seaside, toes in the sand and sangria in hand, with clear skies, calm waters and a light ocean breeze all day

Brewing tradition, bottling innovation

Chunpoong Brewery is safeguarding a cherished Korean beverage, makgeolli, while embracing innovation for a new era.

Dinner Is Served

Facing the realities of the climate crisis, award-winning design studio Tellart creatively reimagines the future of food with artificial intelligence.

Capturing Moments In Time

Restaurant Fiz's contemporary Asian-inspired menu is bound by meticulously sourced ingredients and Chef Hafizzul Hashim's fond food memories.

Meet The Man Who Wants You To Eat More Meat

Beneath his colourful personality and world-famous antics that include holding a funeral for a steak, Dario Cecchini is a man who lives and breathes a simple passion: Teaching the world that enjoying quality meat and a deep respect for animals are inseparable.

Recipes For Success

Yearning to put your cooking appliances and skills to the test? Have a go at these popular local delights and surprise your family and guests at the next home gathering.

Sourcing Sustainable Salmon

We all endeavour to eat delicious, nutritious food that we can trust is responsibly sourced. Back in 2011, SASHA CONLAN took her passion for providing her family with clean food and turned it into a well-loved online grocery business, Sasha’s Fine Foods. Here we take a closer look at one of the “small guys” she sources from.

Sow, grow, glow

We’ve teamed up with the experts at BBC Gardeners’ World to guide you through the best produce to sow and grow, giving you the freshest fruit and veg for summer and beyond

MELISSA THOMPSON'S FIRE FEAST

Welcome warmer days with this fresh menu for the barbecue

a touch of spice

Make a change from rice with quick-cooking bulgur wheat and chickpeas – the result is a gently spiced vegetarian supper, full of flavour and textures