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Chef PJ Vadas to leave Camphors to start his own restaurant and brewery, The Hog House

PJ Vadas, chef at Camphors at Vergelegen (a Top 10 restaurant for 2014), will be leaving the estate ...
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- Article
- Chefs
- chefs
- industry
- PJ Vadas
SA’s first bacon pop-up bar opens in Franschhoek

Celebrating all things bacon, a pop-up for pigging-out has opened in Franschhoek and will run until ...
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- Article
- News
- bacon
- Môreson
- Neil Jewell
Pass with frying colours: 30 recipes for fried things

We round up 30 recipes – from deep-fried fish ’n chips to gently fried julienne veg – that ...
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- Article
Stepping out of your comfort zone: grungy diners and dive bars

Abigail loves eateries with a bit of attitude, interesting clientele and unapologetically delicious ...
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- Article
- Blog
- burgers
- dive bars
- pork
Sarah Graham’s slow-cooked chicken and chorizo cassoulet with thyme and gruyère dumplings

This one-pot wonder is a slow-cooked miracle, according to its creator, smitten author Sarah ...
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- Recipe
In season: incredible things to make with apples

Late summer means it’s time for apples in warm autumn colours. From relish to gravy and tarts, ...
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- Article
Glorious food in a dive bar: we review Lefty’s in Harrington Street

Watch out Power and the Glory and Clarke’s: there’s a new sheriff in town. Located in grungy ...
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- Article
- Openings
- dive bars
- fried chicken
- pork
Pig is big: I joined the Bacon of the Month Club

Abigail has signed up as a fanatic in the Bacon of the Month Club, which entitles her to twelve ...
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- Article
Soy and honey pork chops

“Pork chops have never been a ‘big thing’ in South Africa,” says Justin Bonello in his ...
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- Recipe
Herb roasted pork belly with caponata and grilled sourdough toasts

This rich, succulent pork belly is perfect for winter nights, or cosy Sunday lunches beside the ...
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- Recipe
- Grolsch
- pork
- roast

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