Kim Shaw, F&HE copy editor, reminisces about veggie patches and the perfect cake All this gorgeous Joburg weather and spring planning has got me thinking about what to plant…
By Jenny Handley To launch their 2012 Gewürztraminer, The Beautiful Lady, Nederburg hosted a nose-to-tail lunch prepared by Pete Goffe-Wood of Kitchen Cowboys in what they term the “Salt…
By F&HE food editor Leila Saffarian Oh, I am so lucky! Foundry Café invited me round for a sneak peek and to taste a few dishes that would hopefully…
F&HE art director Jani Venter enjoys a country getaway We headed off to the rolling countryside of Magaliesburg for a weekend getaway and a night’s stay at the four-star…
Fun, food, craft beer and everything else… by F&HE art director, Jani Venter Hartbeespoort Dam, or Harties, as the Gauteng locals call it, has always been known as quite…
By F&HE contributor Jenny Handley The tourism and hospitality industries provide a multi-faceted environment that needs to focus on developing quality people and service. I was encouraged when I…
By F&HE contributor Jenny Handley There can be no better way to spend a working day than enjoying a culinary escapade in the picturesque valley of Franschhoek. Given a…
F&HE contributor Jenny Handley meets Eric Lanlard Meeting award-winning master patissiere chef Eric Lanlard at a breakfast hosted by le Creuset at Silwood Kitchen in Cape Town made for…
By Leila Saffarian, food editor So F&HE popped me onto a plane and decided to let me loose in the Mother of all Cities. Goodness… They are brave aren’t…
By Rosanne Buchanan “Welcome to the Vegas of Africa,” said the parking attendant as we (and 100s of visitors) descended on the casino complex. The last time I was…
By Rosanne Buchanan Reuben Riffel is without a doubt one of the most likeable, easy-going celebrity chefs around. No airs and graces, in spite of his meteoritic rise to…
We’re chuffed that the Fourways Farmers’ Market is up and running – something much needed in the area. Happening every Sunday at the Earth Outdoor Living Nursery, the venue…
Faced with a school project to ‘Write a Technical Document Giving Directions’, 14-year-old Joburg resident Ioan Paphitis opted for a step-by-step guide to toasted sandwiches. We just had to…
By Rosanne Buchanan I’ve eaten courgette flowers before, prepared by talented chefs, and was always a bit intimidated at the thought of making them myself… But now that I…
By Leila Saffarian, food editor I was recently asked to participate as a judge in a cooking competition held during one of the big food shows that travel across…