Venison-filled jaffle with chèvre
Use slow-roasted springbok and earthy goat's cheese for a grown-up version of a rustic childhood favourite
Chatting to Food24’s Next Gen winner Meanda Mills
We get to know the up-and-coming talent and discover how to make one of her favourite dishes
Frozen grape and fennel frappé with sparkling wine
DelicIously simple ingredients take on fresh and sophisticated appeal in this spring frappé
Bokkom pâté with Cape gooseberry chutney
A tribute to the famous Velddrif delicacy known as bokkoms
Braised lamb chops with garlic, lemon and rosemary
Succulent lamb chops inspired by the flavours and history of St Helena Bay
Four ways to enjoy your breakfast boiled egg
While nostalgically rewarding on its own, the humble boiled egg can easily be smartened up with just a few ingredients
What’s for breakfast with Jonathan Duiker
For all the world has to offer his tastebuds, this chef's favourite comfort food is firmly rooted in his mom’s kitchen
Long known for its family heritage, fine Italian dining and consistently delicious reputation, the Café Del Sol Group is led by group executive chef Jonathan Duiker, who has been mastering his craft since his teenage years. From growing up making meals for his brothers and sisters and studying to become a c
get the inside scoop on le creuset’s new sorbet collection
The range celebrates a muted palette of summery pastels
what’s for dinner with ipeleng motuba
The vegetarian chef shares her top tips on how to make the best butternut soup
Italian eating made easy with antipasti
The celebrated antipasti platter can turn even the most casual of gatherings into something special