• What do chefs do at home that they wouldn’t do in their restaurant kitchens? By Lisa van der Knaap Louise Gillett, head chef at Bartholomeus Klip Farmhouse When…

    Four South Africans are doing things the natural, old-fashioned way, from cheese making to meat curing to flour millingRICHARD HOLMES Stone-ground flour: Nico Steyn of Eureka Mills Great…

    Simple tips for smart food… by Anna Montali4 puff with pastry How to make apple custard tarts For the custard, place 200ml milk and 1 split vanilla pod in a saucepan and bring to the boil, then set aside. In a bowl, beat 1 large egg yolk with 30ml (2 tbsp) sugar until thick and creamy. Mix in 15ml (1 tbsp) cake flour. Remove the vanilla pod from the warm milk and gradually add the milk to the egg mixture, beating continuously until smooth. Pour the mixture into the pot and stir over low heat until the custard coats the…

    Melanie Hansche takes a bite of the new, the classic, the fun and the fancy…According to the register of The New York Health Department, there are currently 24 000 restaurants in New York City, It hurts just thinking about where a touring glutton might take their bites of this vast metropolis, which is home to many and varied ethnic groups, food traditions and influences ranging from Mexican and Jamaican to Russian and Jewish. This is the city that has given the world the Waldorf salad, Steak Diane, the ice-cream cone, the Reuben sandwich and the deep-dish pizza, among other delights.…

    Find out who cooks what in Cyrildene’s vibrant Chinatown, where fireworks explode at New Year and every day is a fresh celebration of flavourANNA TRAPIDOThe restaurants of Derrick…