Way up on the 19th floor of the Westin Hotel in Cape Town, Marcelle Warner has taken her passion for vertical gardening of herbs to new heights.
What's the future of meat grown in a lab? Marta Zaraska takes a long, hard look...
Two Michelin star chefs are in the line-up for the Mzanzi International Culinary Festival in Johannesburg.
A US restaurant chain has learned the hard way that learn-as-you-go management doesn't work.
How do you know whether a food is salvageable or spoiled, whether to keep it or toss it?
Bananas and sweetcorn risk being in shorter supply because of the impact of climate change and intensive farming.
Trading insults in restaurants is not just a South African thing, it seems.
There's a new kid on the block in Melrose Arch selling a novelty that is drawing customers in their droves.
Roberto Ferdman looks at what it would be like to eat food that is unprocessed - really unprocessed.