SPONSORED: How to grow your assets through the PPS Investments Family Network Did you know that it can be to your benefit to invest with your family?...
3 ways to use more olive oil in your cooking And we’re not just talking about a salad dressing. Olive oil is much more versatile...
Why you should be taking sausages out of their casings It's time to think outside of the sausage casing. There's a whole world of ways...
3 ways with fritters that kids will love There’s nothing like a fritter to sneak some veggies – and even fruit – into...
Mieliebread memoir: 3 foodies share their mieliebread memories Steamed inside a mielie husk in a village, or laced with chilli in a South...
The plant-based chef powering an anti-poaching foundation Nicola Kagoro, aka Chef Cola, is one to watch. She's challenging the common misconception surrounding...
3 recipes that wouldn’t be the same without balsamic vinegar If you think Balsamic is just like any other vinegar, it's time to think again....
5 foodies share their favourite Diwali memories Diwali symbolises the triumph of light over dark, new beginnings and prosperity. If ever there...
How to make the ultimate chocolate fondant Have you always wanted to attempt a decadent chocolate fondant but feel a little intimidated?...
Pulled pork is perfect for al fresco dining Summer is almost here and with it comes thoughts of easy, al fresco dining with...
3 surprising ways to use avocados Millennials may have increased our appreciation for avo toast, but there’s a lot more you...
Karen Dudley on closing The Kitchen and rebirth Karen Dudley needs no introduction. She's been an important part of the Cape Town food...