MAKE MACARONS & MAYO Eggs-istential Guilt Be Gone — here’s how not to waste them 4 min 3 By Anna Trapido
LEARNING THE ROPES New chefs’ school aims to provide affordable and accessible culinary education 3 min 0 By Tony Jackman
KASI BUSINESS BOOST Alexandra taverns transformed into safe, profitable community spaces 4 min 0 By Bridget Hilton-Barber
WHAT’S COOKING Prosciutto-wrapped chicken breasts with cheese and sage, served with tagliatelle 2 min 0 By Tony Jackman
BLOOD MOON RISING Mountain herbs and hardbody chicken under a Wild Dog moon — this is how KZN is cooking 10 min 0 By Tony Jackman
EGGSTREMELY GOOD The rolex gang goes gourmet — appetising, affordable east African eggs 3 min 0 By Anna Trapido
BOTTLED PASSION Proudly South African showcases new flavours at Jozi wine expo 10 min 0 By Naomi Campbell
WHAT’S COOKING Lekker Brekker Monday: Smoked salmon and cream cheese open sandwich 1 min 0 By Tony Jackman
INSIDE SANCTUARY MANDELA Dine like Madiba: Culture and cuisine in the shoes of two great men 9 min 0 By Naomi Campbell
