Perfect produce plus a dash of passion equals success. Just ask Giorgio Nava… By Richard Holmes Visit www.95keerom.com, www.carne-sa.com, www.mozzarellabar.co.za and www.caffemilanonaples.com I’m convinced of it. Giorgio Nava…

“I’m a sucker for sweets… a chocolate monster!” enthuses Franc Lubbe, executive chef at the Mount Grace Country House & Spa in Magaliesberg, as he takes a scoop…

Chefs Garth Stroebel (right) and Paul Hartmann (left) give us a taste of life in the kitchen at the South African Chefs Academy in Cape Town. RICHARD HOLMES…

Executive chef Malika van Reenen and her team at the Cape Grace Boutique Hotel add a personal touch to the dining experience. By Zaza Motha “I remember my…

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…

A young chef at the old Durban Country Club is steering this venerable institution into a new culinary era. By Tracy Gielink The Durban Country Club is an…

KZN restaurateur Paul Sheppard turns comfort food into culinary nirvana with his suckling pig. Tracy Gielink Paul Sheppard, owner of Mount Edgecombe eatery Marco Paulo, has an all-consuming…

Innovative Izulu Hotel chef Guy Gorrie takes on the Big Five of gastronomy – taste, aroma, texture, succulence and presentation. By Ingrid Casson After studying at the Christina Martin…

Louise Gillett of Bartholomeus Klip believes in buying local, staying seasonal and cooking to please her own palate. Richard Holmes If you ever need evidence of the changing…

Chef Floris Smith has put Bushmans Kloof on the global culinary map, with earthy local flavours that match the wild landscape of the Cederberg region. By Rosanne Buchanan…