The story of whisky maker Andy Watts

The story of Andy Watts, who, after accidentally falling into whisky, immersed himself in its allure and changed the local landscape

WINE: Seeing red in a good way

It’s chilly, you want to stay home and hit the couch. These exceptional red wines could add to the experience

Luxury life: the rise of champagne in SA

Champagne has become increasingly popular in SA. Sarah Buitendach jetted abroad for a launch of the best of the best

The Marabi Club and all that jazz

A cool inner-city joint gets a hot new chef

The president’s piscine Palace

Can the president start a feeding frenzy in a salty working-class suburb of Cape Town? Perhaps not, but we can’t fault his pocket-friendly choice for lunch

Truffles: SA’s black gold

Truffles are a heady culinary indulgence, but as Richard Holmes found out, they’re potentially big business

WINE: A label fit for this chilly season

Paserene produces batches of handcrafted wines from vineyards across the Cape winelands

This Linden restaurant is pumping

Down the drag, and with its contemporary grey exterior, Van Der Linde is hard to miss

SARAH BUITENDACH: Let them eat Ladurée macarons

The annual Condé Nast luxury conference was held in Cape Town this month. But it might as well have been held in a bubble on the moon

A Rosé by any other name

Local labels you've never heard of, which countries drink what and who SA should be selling to. Richard Holmes does a deep dive into the export wine market

Joburg has a hot new bakery

Part of the charm of the delightful new boulangerie and patisserie Just Teddy is the story behind it

Tasting Boschendal’s new red wine

Boschendal has just released a new red wine. We sampled it with dinner and were impressed

Joburg has a new food gem

The food at Brik has contemporary Levantine and Jewish influences and the menu is small, fresh and seasonal

Cape Town’s fine dining scene: fancy, fab or just fussy?

What entices people to eat out at the top end? Are they after dining exhilaration and thrill, or perhaps sophisticated meals that satisfy the senses?

Distell’s premium-wine offshoot aims for the top

Richard Holmes delves into Distell’s new wine company

The history and culture of Cape Malay food

Cape Malay tastes and recipes have had a lasting and delicious impact on how SA eats