• Olives are an ancient fruit with a distinct flavour that morphs as you cook them. You’ll love their irresistible tang baked with chicken or creamy cheeses, in sweet breads or simply marinated to nibble on. Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis

    Reimagine your leftovers and left-outs for the prettiest Easter decorations ever… WORDS AND STYLING BY SARAH-JANE WILLIAMS PHOTOGRAPHS BY KATELYN ALLEGRA   WHAT YOU NEED white and…

    Serves 4 EASY 30 mins Preheat the oven to 230˚C. Place 2 x 240g roasting vine tomatoes and 2 red onions, peeled and sliced into wedges, on a baking sheet. Toss with a little olive oil, Balsamic vinegar, and season with salt and black pepper, to taste. Place in the preheated oven to roast, 20 minutes. Meanwhile, in a saucepan placed over high heat, pour 2 tbsp olive oil and fry 320g sliced haloumi until lightly browned on all sides, 1 – 2 minutes. To assemble, arrange the roasted vine tomatoes and onion wedges on 4 plates, then top with…

    Honey, lime and ginger espetada Absolutely delicious!  With a take on Asian and Portuguese fusion, this Honey, lime and ginger espetada is a must try! TOTAL TIME: 1 hour 30 minutes | MAKES: 1 large espetata INGREDIENTS 8 chicken thighs, skin on and deboned MARINADE Zest and juice of 3 limes 2 tbsp sesame oil 2 tbsp honey 3 tbsp soy sauce 5 cm thumb fresh ginger, peeled and minced 3 garlic cloves,  minced 1 red chilli, thinly sliced Salt and freshly ground pepper, to taste Fresh green salad, to serve METHOD PLACE the chicken thighs in a…

    In tribute to International Whisk(e)y Day on March 27, we spoke to Dr Bill Lumsden, director of distilling, whisky creation and whisky stocks at The Glenmorangie Company. He…

    An iconic South African estate based in Franschhoek, Anthonij Rupert Wyne needs little introduction. However, what many wine lovers don’t realise is just how far this famous estate’s offerings extend – from its flagship Anthonij Rupert brand to the youthful Protea collection; the Italian-inspired Terra del Capo selection; the array of Méthode Cap Classique (MCC) beauties from L’Ormarins, the estate’s main farm; and its premium Cape of Good Hope range, which features no less than nine products, each of them deeply rooted in South Africa’s Old Vines Project (OVP). This initiative – which was facilitated through initial funding by Johann…

    With a little inspiration from Italy, everyone’s favourite South African braaibroodjie gets a welcome upgrade! Using oven-roasted tomatoes, fresh mozzarella and a sourdough/ciabatta loaf, these braaibroodjies pack a punch and look delightful on a sharing platter.  Cape of Good Hope recipe series by Ilse van der Merwe (thefoodfox.com) Photographs by Tasha Seccombe