By Request! See… FIRE WATER - SOUTH AFRICAN BRANDY

Michael Fridjhon, one of South Africa’s leading winewriters says, "The true pleasure of the brandy distiller’s art takes a lifetime to reveal. It is not a voyage frivolously undertaken, but the world it opens up is deeply hospitable and every staging post is a microcosm of the route."

‘Fire Water’ is a fascinating account by Wendy Toerien of how brandy is created, weaving a compelling tale and one that involves the reader from start to finish - absorbing and thrilling! 

HEALTH! NEED TO KNOW ABOUT OLIVE OIL

With Linda Costa and Sandra van Schaik

Extra virgin olive oil can be classified as either delicate, medium fruity or intensely fruity. These are best used with dishes of similar intensity for maximal synergy. 

CUVÉES CLASSIQUES

Sparkling, Cold & French

By Hilary Prendini Toffoli

How a Cape Town couple got into bed with some small Champagne producers and became South Africa’s only Champagne specialists. 

IN THE NEWS! IN THE NEW! IN THE NEWS!

Bistro Sixteen82 At Steenberg Vineyard, Vaudeville has arrived in Cape Town, Art on Show, Navigate the winelands in a shopping trolley, be charmed by River Manor, Terroir wins again, Green Wine awards for Oak Valley, and summer picnics at Mont Rochelle.

MOUNT NELSON HOTEL

IN CARING HANDS

It’s no surprise that Managing Director of Mount Nelson Hotel and Orient-Express Hotels Africa, Nick Seewer’s globe-trotting youth inspired him to follow a career in the travel and hospitality business. 

PROUDLY CATHARINA’S

With Garth Almazan

Introducing the new look and splendid Catharina’s Restaurant at Steenberg, one of the Cape’s most historic and captivating wine estates. Award winning Executive Chef Garth Almazan, introduces us to the versatility of pork with three creative signature dishes prepared at Catharina’s. 

COOKERY SCHOOLS
Reaching for Young Stars!

Monique Human

South African Chefs Academy

It was all about choice when three young star chefs had to produce a winning menu using Villiera’s exquisite wines, premier apples and pears from Tru-Cape and fragrant coffee from specialist producer Caturra. 

COOKERY SCHOOLS
Reaching for Young Stars!

James Erasmus

Institute of Culinary Arts

It was all about choice when three young chefs had to produce a winning menu using Villiera’s exquisite wines, premier apples and pears from Tru-Cape and fragrant coffee from specialist producer Caturra. 

IN THE NEWS! IN THE NEW! IN THE NEWS!

NEW! IN THE NEWS!

Artscape 10 years on is a celebration of change, diversity and newly refurbished opera house featuring the Cape Philharmonic Orchestra. Wildekrans situated in Bot River producing award winning wines. Equinox Spa, an oasis of calm in Green Point. Myrna Robins launches ‘Franschhoek Food’ and Doolhof Wine Estate introduces The Minotaur.

IN THE NEWS! IN THE NEW! IN THE NEWS!

Oyster Box celebrates the day. Sydney Seafood makes its mark. Crayfish on the menu. National Youth Music Competition. Steenberg garners awards and Catharina’s ‘Meat Free Mondays’ a first.