Braaing — the South African version of barbecuing — is about so much more than cooking meat over a fire….
A Waterless Dinner
I drive along beautiful coastline every day, yet I’m flushing my toilet with grey shower water, eating off paper plates…
Fire and the Forager
Few in Cape Town have done more to introduce foodies, chefs, distillers, brewers and tourists to wild food, particularly fynbos…
A Story I Wrote About The Table Restaurant for TASTE Magazine
The Table at De Meye is a wonderful and relaxed farm-to-table restaurant in the Stellenbosch Valley of the Cape Winelands….
A Story I Wrote About Chef Bertus Basson for Life & Thyme
One of the best things about what I do is getting to talk with chefs I admire. Bertus Basson —…
“Beer is My Ticket to Freedom”
Brus before brews…this is a great beer story, a great people story, a great entrepreneurial story…. but first, a few…
A 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…
Why SA Food Pics are Great Part II
I love South African food photography and styling. There’s so much quality work being done in this country. It’s fresh…
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…
Why SA Food Pics Are Great Part I
I spend a lot of time looking at pictures of food from all over the globe. Far too much time,…