Eat

WELL, would you look at that? Luke Dale Roberts has done it again. SALON, at the Old Biscuit Mill in Salt River, is the latest addition to his portfolio of culinary destinations, and it is simply marvellous. The concept is called The Journey, a nine-course culinary trip around the world, stopping…
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WHO doesn't love a good juicy burger? Fabulous fast food, eaten on the trot from a food truck, enjoyed in steak houses, or whipped up at home with friends and a big measure of creativity - you just can't go wrong. Last week we shared some vegetarian burger recipes from The South African Mushroom…
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THE Plant Powered Show – which continues to bring the plant-based, vegetarian, vegan and conscious living revolution to a mainstream audience – returns to Cape Town from 26-28 May and will make its Gauteng debut from 4-6 August. This fun-filled foodie event is not only aimed at vegans and…
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ANTHONIJ RUPERT WYNE in Franschhoek is bringing back its popular Shiraz & Charcuterie Festival after a three-year hiatus. Scheduled for Saturday, 27 May (11 am to 4 pm), the event promises to be a social calendar highlight, bringing together some of the country’s finest Shiraz wines paired with…
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THE signature Chefs Warehouse at MAISON restaurant in Franschhoek has been given a new lease on life thanks to entrepreneurs Seb Ackerstaff and Jessie Verdonschot, founders of the COCOON design brand. This follows the recent announcement of the restaurant's impending closure just two months ago. Seb…
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LIAM TOMLIN'S legendary and OG Chefs Warehouse is backin Bree Street, occupying the ground level at The Bailey and it is oh so good. We would expect nothing less. A group of us had lunch there last week, and this is my report. The menu is divided into seafood, vegetables,  meat, sides and…
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THERE’S something very welcoming, familiar and comforting in the smell of freshly baked bread and this is at the heart of the offering at the Artisanal Bakery & Garden Café that has just opened on La Motte Wine Estate in Franschhoek. Sharing some of their fondest memories of growing-up and…
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INTERNATIONAL Burger Day is coming up on May 28 and we've put together a whole lot of burger options which make use of mushrooms - and not an ordinary, predictable saucy topping - to help you celebrate the yummiest of yummy "any time meal". The added twist is burgers that work for carnivores,…
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CHEF Mynhardt Joubert adores making this schiacciata bread: "I have made it with great success numerous times and it is always a crowd pleaser," he says. "We have partnered with Eureka Mills and use its focaccia premix as the base. The flour is of great stoneground quality and cuts the work time…
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MUSHROOM lovers and nature enthusiasts will this year once again have the opportunity to experience a weekend dedicated to foraging for wild mushrooms as well as attending a number of informative workshops centred around these delectable fungi on Delheim Wine Estate. Delheim's mountain pine forests…
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