A Sicilian snack using sorghum for a South African twist
Try Mokgadi Itsweng’s proudly South African sorghum balls, inspired by an eventful trip to Sicily, and you may give authentic Italian arancini the boot
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Mad capers: This sauce is the best way to enjoy capers
A classic Italian green sauce – versatile enough to serve with veg, fish or chicken – is the best way to enjoy salty, acidic capers, says Sam Woulidge
Laddles of love: Mokgadi Itsweng on the art of making soup
Cookbook author Mokgadi Itsweng remembers learning the art of making soup – the perfect act of love and care – from her mother.
Bowl in one: this bean-and-chorizo stew has everything I love about food
A saucy and unsubtle bowl of bean-and-chorizo stew is Sam Woulidge’s kind of food, attributed to a great food writer and online friend
No-dairy queen: how finding dairy-free alternatives for a toddler led to new discoveries
You try finding dairy-free alternatives for a toddler with severe allergies … Forced to eschew takeaway pizza and prep hard for every kids’ party, Thando Moleketi-Williams also discovered some unexpected treats that she keeps up her sleeve
Social media made me do it: how “FoodTok” influenced my cooking
Online Editor Annzra Denita Naidoo spends a lot of time on social media as part of her job. The constant exposure to viral food videos, trends and interesting recipes has compelled her to try new things in the kitchen. Some she loves, some she hates, but one this is for sure; social media recipes have changed her for the better.
This is what it’s like to experience a “discomfort” dinner
Interested in oysters with microplastics? How about deep water horizon dirty consommé complete with an oil spill? Food Dialogues 2023 kicked off with an interesting event titled Polycrisis Pantry. It was an event that did not shy away stating hard truths and making diners uncomfortable. Online Editor Annzra Denita Naidoo was there. Here’s what she thought about the night.
What taking a luxury cruise is really like
If you’ve ever wondered what it’s like to board a luxury cruise ship in Europe and spend a few days sampling the finest cuisine and wine while visiting exciting historic ports, we’re here to tell you all about it. It’s just as you imagined, and more!
Why I love to make generous platters
A large platter of Sam Woulidge’s Ottolenghi-inspired salad means everyone at her table can help themselves to seconds – no permission required
What it’s like being on a press trip in a luxury hotel in Mauritius
Did you know there’s a Hotel group with resorts in Mauritius that is dedicated to offering the very best wine? We didn’t either, until we were invited to the sixth edition of La Paulée, hosted by Constance Hotels & Resorts. Digital editor, Annzra Denita Naidoo won the jackpot and was chosen to go to the 6 day event. She shares what it’s really like to attend an international press trip at a luxury resort in Mauritius.