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TGIFood

WHAT’S COOKING

Throwback Thursday: Old-fashioned haddock pie

By Tony Jackman

Decadent chicken liver pâté with hanepoot-sultana chutney

WHAT’S COOKING

Decadent chicken liver pâté with hanepoot-sultana chutney

By Tony Jackman

Souper Tuesday: Beefy beans and marrow bones soup

WHAT’S COOKING

Souper Tuesday: Beefy beans and marrow bones soup

By Tony Jackman

In search of King Shaka’s favourite food

EPICUREAN ODYSSEY

In search of King Shaka’s favourite food

By Anna Trapido

The food artistry of the extraordinary Lientjie Wessels

COOK WITH THE CHEFS

The food artistry of the extraordinary Lientjie Wessels

By Tony Jackman

A honeymoon in thrall of the Smoke that Thunders

A MOVEABLE FEAST

A honeymoon in thrall of the Smoke that Thunders

By Marita Van der Vyver

My way with traditional Italian trippa con fagioli (tripe with beans)

FORTI’S CUCINA POVERA

My way with traditional Italian trippa con fagioli (tripe with beans)

By Fortunato Mazzone

Throwback Thursday: Quest for the perfect crème brûlée

WHAT’S COOKING

Throwback Thursday: Quest for the perfect crème brûlée

By Tony Jackman

Souper Tuesday: Minestrone, like nonna made it

WHAT’S COOKING

Souper Tuesday: Minestrone, like nonna made it

By Tony Jackman

Lekker Brekker Monday: Avocado and bacon, freshened up

WHAT’S COOKING

Lekker Brekker Monday: Avocado and bacon, freshened up

By Tony Jackman

SA-born chef Nick Honeyman’s culinary mélange in France

MEET MICHELIN MAN

SA-born chef Nick Honeyman’s culinary mélange in France

By Marita Van der Vyver

Hot news for cold days: How we’re going to keep you warm this winter

SOUPER TUESDAYS

Hot news for cold days: How we’re going to keep you warm this winter

By Tony Jackman

Proud Mary in Rosebank keeps on rolling out food that rocks

THE NOSE KNOWS

Proud Mary in Rosebank keeps on rolling out food that rocks

By The Nose

I’m not telling porkies, these were perfect — and done in an air fryer

AIRFRYDAY

I’m not telling porkies, these were perfect — and done in an air fryer

By Tony Jackman

Throwback Thursday: An old-fashioned chicken and mushroom pie

WHAT’S COOKING

Throwback Thursday: An old-fashioned chicken and mushroom pie

By Tony Jackman

An adaptable choice: Cheesy vegetable bake

WHAT’S COOKING

An adaptable choice: Cheesy vegetable bake

By Tony Jackman

Creamed spinach, transformed into a saucy risotto

WHAT’S COOKING

Creamed spinach, transformed into a saucy risotto

By Tony Jackman

Lekker Brekker Monday: Cheesy breakfast muffins

WHAT’S COOKING

Lekker Brekker Monday: Cheesy breakfast muffins

By Tony Jackman

TimeOut rates SA city second in the world for food

GOLDEN MOMENT

TimeOut rates SA city second in the world for food

By Tony Jackman

Franck Dangereux’s bright ways with seasonal food

COOK WITH THE CHEFS

Franck Dangereux’s bright ways with seasonal food

By Tony Jackman

The restaurant that became an empire, by the man who created it

LA COLOMBE THEN AND NOW

The restaurant that became an empire, by the man who created it

By Tony Jackman