If you’re searching for some culinary (or Christmas gift) inspiration, Georgina Crouth looks at a few local recipe books.
Diners pay handsomely to taste the iodine-tinged flesh of the grey-brown stalks that hold these crustaceans to the rocks.
According to a study, we find food tastier when it comes with a virtuous label.
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Brazilian chef Alex Atala is making his name by highlighting the little-known cuisine of the Amazon region.
Justin Bonello speaks to Georgina Crouth about the Ultimate Braai Master and his new passion – gardening.
New research claims to have cracked how to resist temptation at a buffet - and it's all about food order.
Myrna Robins reviews a cookbook exhibiting a touch of nostalgia, written by a thoroughly modern South African.
Wendy Knowler looks at the issue of brine in chicken - and a new product which has no brine.
Los Angeles chef Suzanne Goin describes A.O.C., her eatery known for its small, shared plates and relaxed ambiance.
According to researchers, hens kept indoors in cages lead happier lives than free-range birds.
South Africa’s top 10 restaurants for 2013 were announced in Cape Town on Sunday.
It was the coming together of two very different worlds – chocolate and art.
Jackie Lynch takes a tour of the less popular cuts of meat.
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