?Chef Kripal Singh shares some of his tips with Matthew Burbidge on how to cook dhal, the benevolent soupy dish.
Durban’s favourite meal has hopped on to a London street but its culinary gentrification may stick in your throat.
In this overprocessed world with industrial agriculture doing violence to the planet, it makes sense that some have turned to a raw food diet.
Tripe rolls are now so popular that Florence’s high-end establishments have got in on the act.
‘Star Fish’ is not just a collection of tasty recipes; it is underpinned by environmental imperatives too.
The Morning Market is enticing the palates of Durbanites with a range of locally produced fare.
Yotam Ottolenghi's "Plenty More" is an irresistible invitation to get down and dirty in the kitchen, writes Matthew Burbidge.
?In food, as in art, the overhyped and self-reverential is giving way to the fresh and the authentic, writes Bambina Olivares Wise.
"The Noakes narrative has all the elements needed for a quasi-religious story," writes Brent Meersman.
Foraging classes, internet buzz and phone apps bring mushroom hunting into the mainstream
Perhaps if the Test Kitchen was in Kruishoutem or Larrabetzu and not the Old Biscuit Mill I would appreciate its special genius more.
Coffee Tree and Duke and Duchess Café are churning out some of the best coffee in interesting settings in Umhlanga, KwaZulu-Natal.
Saigon's service at its Cape Town restaurant is good and friendly, and though some dishes are standouts, others are disappointing.