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Food

Food News
Communal eating at The Mess
Mediterranean cuisine meets Eastern flare in Cape Town's trendy De Waterkant Village
Feast with a view
Think it’s impossible to combine great views with brilliant food? The new menu at La Parada del Mar in Camps Bay is here to change your mind
A taste of New York at Mulberry & Prince
This Cape Town eatery embodies the spirit of NYC with small plates and big flavour
Introducing Pienaar & Son
Meet the father-and-son team behind Pienaar & Son, an innovative microdistillery located in central Cape Town
Taking tea with Matcha by Mei
Samantha Ahhee shares two recipes - one sweet, one sinful - so you can get in on the matcha mania
The Pantone colour of the year for 2017 is Greenery – a shade not far off from the distinctly verdant hue of matcha. What's this strangely named superfood about? Matcha is a green tea in finely powdered form, used in just about everything from detox drinks to decadent delights. About as high in wow-factor on Instagram as it is
Inside Obi Restaurant and Bar
Say konichiwa to Cape Town’s new sushi spot helmed by the legendary Papa San
Openwine: More than just a wine bar
Your new favourite way to experience proudly South African wine
It’s a family affair at Stepbrothers Italian Restaurant
Share the love (and the food) at this authentic eatery in Cape Town
All fresh and flavoursome with The Poké Co.
We chat to the restaurant founder who's adding a new dimension to Cape Town's seafood scene
A South African diner: The Raptor Room
With its dinosaur-inspired interior, Cape Town's wildest new dining hotspot packs a flavourful punch
Cape Town foodies, take a break from Bree Street and head over to The Raptor Room in Roeland Street. The Mother City's new dining hotspot is filled with palm printed walls, neon pink lights, a variety of dinosaurs and killer art from local creatives. Founded by Amy Lilley and her partner Danel Maree, The Raptor Room uses home-grown produce to serve American-style diner food. Their flavours are definitely some of the most unique in the area. 'I want people to feel engaged with the space, the people and the food. We hope we created a space full of excitement and soul,' says Amy, who's always wanted to run her own res
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