The Plant Powered Show - Africa’s premier plant-based food, drink and conscious living event returns to Cape Town
By Brandstories | Published May 11, 2023
GOURMET FOOD
WATCH: A chef made a R36 000 pizza for a ‘celeb’ and it’s ‘so extra for no reason’
By Lutho Pasiya | Published May 9, 2023
‘Crime against food’: Met Gala 2023 menu leaves tweeps unimpressed
By Lutho Pasiya | Published May 5, 2023
Mother's Day: Restaurants offering something special for mom
By Lutho Pasiya | Published May 5, 2023
Oh for another slice of Cheddar custard
By Frank Chemaly | Published Apr 22, 2023
Demand for truffles in Dubai is soaring. Here's the man to call
By Bloomberg | Published Apr 21, 2023
New and exciting food trends we can expect to see over the next few months
By Lutho Pasiya | Published Apr 16, 2023
LOOK: Behold, the grilled cheese sandwich that went to private school. Did we mention it costs R4K?
By Lutho Pasiya | Published Apr 13, 2023
Mitchells Plain-born chef Lindsay Venn returns to Table Bay hotel as executive chef
By Siviwe Melapi | Published Apr 7, 2023
Here’s how to create a magical Easter morning the foodie way
By Lutho Pasiya | Published Apr 6, 2023
WATCH: How does Scheffler’s Masters champions dinner menu compare to Charl’s braai, Trevor’s bobotie?
By Michael Sherman | Published Apr 5, 2023
Coffee and cake worth the calories
By Frank Chemaly | Published Apr 1, 2023
Firing up the capital
By Frank Chemaly | Published Mar 25, 2023
Air France presents its new haute cuisine spring menu for La Première and business cabins
By Travel Reporter | Published Mar 24, 2023
Thava’s flavours and aromas bring a taste of India to GrandWest
By Chrislynn Sias | Published Mar 21, 2023
Wesli Jacobs’ dedication and passion for hospitality industry sees him taking on new executive chef role
By Lutho Pasiya | Published Mar 20, 2023
