One of the best things about what I do is getting to talk with chefs I admire. Bertus Basson —…
Writing
ArchivesA Story I Wrote About The Black Cellar Club for Life & Thyme
I recently wrote a story for U.S.-based Life & Thyme about The Black Cellar Club (BLACC), and the growing number…
A Story I Wrote About Caperitif For Whetstone Magazine
I am thrilled to have contributed to the inaugural edition of Whetstone Magazine, a new publication about food origins. Please…
Chefs’ Choice
A little while back, I wrote a story for Whetstone Magazine, a new publication about food origins, about The Table…
Breaking The Wine Glass Ceiling
You may have noticed that I haven’t been blogging lately. The reasons are threefold: first, the craziness of the holiday…
Garden of Wild Food
Can the edible wild plants that Cape foragers forage for be grown commercially? If so, it would be a win-win…
Olive Oil: From A Drizzle To A Glug
In recent years, South Africa’s olive oil production has gone from a drizzle to a steady glug. There are over…
Cape Town Food City
Never has there been a better time to eat and drink in Cape Town. Here are some reasons why…spelled out…
She Put a Wine Region on the Map
Times were seriously tough for winemaker Samantha O’Keefe of Lismore Estate Vineyards when we first met seven years ago, just…
Two Cape Town Restaurants in World’s Top 100
Cape Town’s The Test Kitchen has just been named #22 in The World’s Top 50 Restaurants 2016 (and Best Restaurant…