FRENCH LETTER The violence of 17 October has a long backstory (but who cares about history?) 11 min 0 By Marita Van der Vyver
WHAT’S COOKING Bockwurst with a warm potato and bacon salad and braised red cabbage 3 min 0 By Tony Jackman
WHAT’S COOKING Pan-fried duck breasts with blueberry-cherry sauce and a touch of ginger beer 4 min 0 By Tony Jackman
BOOK EXCERPT Kitchens of the Karoo – how cooks of old mastered stone, sourdough and coffee 5 min 1 By Julienne Du Toit
WHAT’S COOKING Tuna salad with asparagus, pear, green olives, gherkins and feta balls 4 min 0 By Tony Jackman
WHAT’S COOKING The rich story of Tipsy Tart, aka Cape Brandy Pudding, updated 6 min 5 By Tony Jackman
WHAT’S COOKING Roast butternut soup with roasted garlic, spices and orange zest 2 min 0 By Tony Jackman
GEMS OF KENTON My f*k, Marianne! What a time we had at the Barefoot Arts Meander 10 min 1 By Tony Jackman
