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Eating and drinking – Italian style
"Italians drink a lot, but you don't see them falling around in the street, because when alcohol is consumed there is always food."
"Italians drink a lot, but you don't see them falling around in the street, because when alcohol is consumed there is always food."
Artful execution
Two cases of wine. That's the only remuneration 82-year-old Marita Bailey requested when La Motte Wine Estate asked whether they could name their new range of wines after her father, iconic South African artist Jacobus Hendrik Pierneef.
Two cases of wine. That's the only remuneration 82-year-old Marita Bailey requested when La Motte Wine Estate asked whether they could name their new range of wines after her father, iconic South African artist Jacobus Hendrik Pierneef.
Crafty distillers
Malu Lambert learns the secrets of making vodka at Wellington’s Jorgensen Distillery. The not-so-sleepy town of Wellington is sprawled out before my windshield; all dust, dogs and driveways.
Malu Lambert learns the secrets of making vodka at Wellington’s Jorgensen Distillery. The not-so-sleepy town of Wellington is sprawled out before my windshield; all dust, dogs and driveways.
Hearth and home
"Hoe sê hulle? Nou kan ek maar doodgaan," says Ingrid Jones, editor of Mango Juice and my neighbour at Towerbosch's tasting table. Roughly translated, she's almost died and gone to heaven.
"Hoe sê hulle? Nou kan ek maar doodgaan," says Ingrid Jones, editor of Mango Juice and my neighbour at Towerbosch's tasting table. Roughly translated, she's almost died and gone to heaven.
Spier launches bubbly beauty
Spier Wine Estate in Stellenbosch has just released its Méthode Cap Classique Brut.
Spier Wine Estate in Stellenbosch has just released its Méthode Cap Classique Brut.
Having an ale of a time
Cut, complement, and contrast. These are the three Cs of beer and food pairing according to Zak Avery (author of 500 Beers, the layman’s guide to international beer). By Malu Lambert
Cut, complement, and contrast. These are the three Cs of beer and food pairing according to Zak Avery (author of 500 Beers, the layman’s guide to international beer). By Malu Lambert
Lisbon on a plate
A trip to the home of Vasco da Gama, plaintive fado music and blue tiles galore, had this foodie very excited. And it wasn’t all about the pasteis de nata (although they featured extensively too).
A trip to the home of Vasco da Gama, plaintive fado music and blue tiles galore, had this foodie very excited. And it wasn’t all about the pasteis de nata (although they featured extensively too).
Seasonal palate
Having recently moved to South Africa from London, I’ve been surprised at how cold this country can get. So too apparently were the groups of teeth-chattering tourists I spotted walking around in shorts during THAT football event, displaying their nobbly snow white legs. How do you cope without central heating?
Having recently moved to South Africa from London, I’ve been surprised at how cold this country can get. So too apparently were the groups of teeth-chattering tourists I spotted walking around in shorts during THAT football event, displaying their nobbly snow white legs. How do you cope without central heating?
High tea for two or three
Late British Prime Minister William Ewart Gladstone's pragmatic ode to tea reads: ‘If you are cold, tea will warm you. If you are heated, it will cool you. If you are depressed, it will cheer you. If you are excited, it will calm you.’
Late British Prime Minister William Ewart Gladstone's pragmatic ode to tea reads: ‘If you are cold, tea will warm you. If you are heated, it will cool you. If you are depressed, it will cheer you. If you are excited, it will calm you.’
Local lingo
Mogodu? Moerkoffie? Mopani? Once you know what they are, it’s easy to navigate your way around local menus.
Mogodu? Moerkoffie? Mopani? Once you know what they are, it’s easy to navigate your way around local menus.
Tuck of the bushveld
In the shimmering haze of a midday bonfire, a group of children grind their boots into rocky ground. Wearing light, white cotton, they seem to be an ethereal mirage to a heat-addled brain. By Malu Lambert
In the shimmering haze of a midday bonfire, a group of children grind their boots into rocky ground. Wearing light, white cotton, they seem to be an ethereal mirage to a heat-addled brain. By Malu Lambert
Breaking bread
Driving along a dangerously misty N2 at 3.45am, I've felt fresher. Catching up with a friend over a bottle of wine a mere five hours earlier was probably not the best course of action before an early-bird excursion.
Driving along a dangerously misty N2 at 3.45am, I've felt fresher. Catching up with a friend over a bottle of wine a mere five hours earlier was probably not the best course of action before an early-bird excursion.
Fine dining on a budget
Just because your wallet and bank account are a little on the lean side in terms of moolah/money/cash, doesn’t mean that you can’t indulge in the amazing food of some of South Africa’s best chefs. By Justine Drake
Just because your wallet and bank account are a little on the lean side in terms of moolah/money/cash, doesn’t mean that you can’t indulge in the amazing food of some of South Africa’s best chefs. By Justine Drake
Wild about flowers and spring food
It’s the time of the year when the Cape Floral Kingdom pops with technicoloured wild flowers. By Malu Lambert
It’s the time of the year when the Cape Floral Kingdom pops with technicoloured wild flowers. By Malu Lambert
Go West
Westdene might be one of Bloemfontein’s oldest suburbs, but it’s also the place for all things fresh and funky. My day on the streets of this cool part of town turned into a fantastic food adventure...
Westdene might be one of Bloemfontein’s oldest suburbs, but it’s also the place for all things fresh and funky. My day on the streets of this cool part of town turned into a fantastic food adventure...
Pretty and sweet
‘Every chef knows that women and desserts are a winning combination,’ writes Stefan Chomka for British publication, Olive. ‘…which is why the last course tends to be a feminine affair.’ By Malu Lambert
‘Every chef knows that women and desserts are a winning combination,’ writes Stefan Chomka for British publication, Olive. ‘…which is why the last course tends to be a feminine affair.’ By Malu Lambert
Fireside dining
This is the one time of year when a fire in a restaurant is a good thing. By Malu Lambert
This is the one time of year when a fire in a restaurant is a good thing. By Malu Lambert
Introducing Anna Trapido
To be honest, I've always been a little bit intimidated by Anna Trapido, ever since the judging process of the 2007 Eat In Produce Awards. Assigned as the event's scribe, I'd done a bit of homework on Anna before the event, and found out that not only is she an accomplished chef and food writer...
To be honest, I've always been a little bit intimidated by Anna Trapido, ever since the judging process of the 2007 Eat In Produce Awards. Assigned as the event's scribe, I'd done a bit of homework on Anna before the event, and found out that not only is she an accomplished chef and food writer...
Service savvy
Those who've ever wondered what goes down at the coalface of the restaurant service industry (but aren't willing to do the field work themselves) will be well advised to give Steve Dublanica's amusing Waiter Rant a read.
Those who've ever wondered what goes down at the coalface of the restaurant service industry (but aren't willing to do the field work themselves) will be well advised to give Steve Dublanica's amusing Waiter Rant a read.
Having an ale of a time
Cut, complement, and contrast. These are the three Cs of beer and food pairing according to Zak Avery (author of 500 Beers, the layman’s guide to international beer). By Malu Lambert
Cut, complement, and contrast. These are the three Cs of beer and food pairing according to Zak Avery (author of 500 Beers, the layman’s guide to international beer). By Malu Lambert
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