WHERE’S GIGI? What’s happening on the Jozi food scene – and what we didn’t see happening 9 min 0 By Marie-Lais Emond
COOK WITH THE CHEFS Kobus van der Merwe’s take on Leipoldt’s piekelvis (pickled fish) 4 min 1 By Tony Jackman
VIVA LA RÉUNION Bouchons, chouchou and ‘pineapple surprise’ – a taste of France in Africa 9 min 0 By Marita Van der Vyver
COOK WITH THE CHEFS Chef Jackie Cameron is puffed up with pride for her rising stars 5 min 0 By Tony Jackman
FORTI’S CUCINA POVERA Ragù Napoletano (Neapolitan-style ragù sauce for pasta) 2 min 3 By Fortunato Mazzone
NO-SHOWS Restaurants like Obi are dealing decisively with those who book but don’t pitch 5 min 6 By Georgina Crouth
ESCAPE Orange River Wine Route — following the Grape Trail all along the Mother River 5 min 1 By Julienne Du Toit
AIR FRYER QUICK FIX Lekker Brekker Monday: Cheesy toasted croissants in an air fryer 1 min 0 By Tony Jackman
