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Anelde Greeff
Content Director
Five favourite ingredients?
Good quality local olive oil, black pepper, Parmesan, dark chocolate and bird's eye chilli.
Top foodie destination?
Buenos Aires. (But hopefully that'll change to Italy soon!)
First thing you learnt to cook? Sjokolade-mariekoekies!
Wine that’s always in fridge? Bubbly – Graham Beck or Môreson's Miss Molly.
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Claire Buchanan
Account Director
Saturday morning foodie activity?
Going out for breakfast or to visit a market.
Kitchen tool that you can’t live without?
Pink silicon spatula.
Your signature dish?
Lemon chicken.
Wine that’s always in your fridge/cupboard?
A red, a white and a bottle of bubbles.
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Abigail Donnelly
Editor
Best meal you’ve ever eaten?
I have had some incredible meals in SA but eating at Massimo Bottura’s restaurant, Osteria Francescana, in Modena last year was mindblowing, as were the razor clams at Bar Central at La Boqueria Market in Barcelona.
Saturday morning foodie activity?
Boiled eggs at home with soldier toasts in bed with my boys.
Your signature dish?
I have one a month, so this month it has to be my nana's slow-cooked rice pudding. It takes three hours to bake so that it turns into a creamy bowl of deliciousness.
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Katharine Jacobs
Online Editor
Favourite restaurant dessert?
I still dream about a lemon poppyseed soufflé I ate at Jordan a year ago: crisp, sugary crust with a soft moussy centre, and a cool dollop of ice cream.
Your signature dish?
Butter chicken, as taught to me by a friend from Delhi. Butter, cream, garam masala, cloves, whole peppercorns and fresh coriander: it’s hard to go wrong!
If I were a herb, I would be:
basil. (But hopefully not the one that lives on my windowsill. The poor guy goes thirsty most of the time!)
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Alicia Erasmus
Managing Editor
Favourite neighbourhood restaurant?
Cattle Baron Steak Ranch.
Your favourite romantic restaurant?
The Wild Fig.
Kitchen tool that you can’t live without?
Wooden spoon.
Wine that’s always in your cupboard?
Merlot.
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Linda Scarborough
Copy Editor
Five favourite ingredients?
Butter, garlic, Parmesan, mature cheddar and gruyere.
First thing you learnt to cook?
Silky béchamel sauce for my mom’s lasagne.
Saturday morning foodie activity? Making French toast in Snoopy pjs and slippers, and arguing with my husband about why apricot jam beats tomato sauce as a topping.
Your signature dish?
Spicy bean dip with ground cumin and coriander, and a dash of cinnamon. Or my legendary chocolate chip cookies.
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Kelly Pluke
Editorial Assistant
Five favourite ingredients?
Parmesan, garlic, spinach, green pepper, balsamic vinegar. (This actually sounds like a pretty good recipe!)
First thing you learned to cook?
Crunchies. Simple, fail-proof and containing golden syrup - any kid's dream.
My Saturday morning foodie activity?
Eating cold leftover pizza from Friday night.
My favourite foodie movie is:
Life as we Know It. (Katherine Heigl makes cute baby cakes.)
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Werner Hayward
Business Manager
First thing you learnt to cook?
Braaivleis.
Favourite neighbourhood restaurant?
La Boheme.
Your signature dish? Pizza.
If I were a herb, I would be:
basil.
Wine that’s always in your fridge?
Ken Forrester Chenin Blanc.
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