Mother sauces are hundreds of years old, and are still used as foundations for many of the dishes we eat today. Unlike the makeshift gravy your grandmother or…
This well-known tuber has a long history in our country. Originally grown in Southeast Asia for over 6,000 years, it was introduced to Southern Africa by Portuguese traders…
A couch quietly collects the evidence of daily life. Dust settles into the weave, body oils dull the colour, and the odd spill finds its way into the fibres…
Easter is a time for gathering, sharing and celebrating around a beautifully set table. Whether you’re planning a relaxed family lunch or a more elaborate feast, our curated…
Miso is a Japanese fermented paste that is rich with earthy, salty, umami and slightly funky flavour. It’s one of the most versatile fermented pastes (and there are…