Global Master Chef Martin Kobald on South Africa’s culinary identity
Originally from Austria, Executive Chef Martin Kobald immigrated to South Africa in 1988, quickly establishing himself as a formidable talent...
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Potatoes, Perfection and Patience: Why the Humble Spud Deserves Respect
Potatoes aren’t the enemy of health or style. Prepared with time, seasoning, and imagination, they become the most versatile and...
The Condiment Revolution Begins at Home: Make your own Mustard, Mayo, and More!
Why do we keep buying bottled condiments when we could be making our own? I recently found myself peering suspiciously...
How to Roast a Chicken in Under Five Minutes, and Other Life-Saving Hacks.
We all understand the convenience of a quick, hot meal, but what happens when you’re facing not only the sheer...
The Decadence of Eggs, Cheese, and Cream that are the Ultimate Comfort Food
The foundation of sophisticated, affordable comfort food is the classic trio of eggs, cheese, and cream. Their inherent versatility, dense...
Coffee, Eggs and Credibility: A #DineJoziStyle Guide to Morning Indulgence
A substantial, high-protein breakfast isn’t just fuel, it’s a strategy. It sets the tone for your day, curbs bad decisions,...
Why Your Grown-Up Iced Coffee Must Be a Decadent, Non-Negotiable Dessert
The secret to a truly outstanding iced coffee lies in treating it as a non-negotiable dessert, demanding the finest ingredients—specifically,...
Bunny Chows, Boerewors and Braaibroodjies: The Real Flavour of South Africa
South African cuisine is more than just recipes — it’s a cultural handshake. A braai isn’t a barbecue, a bunny...
No Packet Required: 10 Ways to Impress Your Friends by Faking a Secret Italian Family Recipe.
We are talking about what to eat, where to go, and who to know in Johannesburg and all around. For...
The Discerning Drinkers’ Dilemma: Finding a Sophisticated Sip When You’ve Ditched Alcohol
Tell me, honestly, why is it that the simple act of choosing a non-alcoholic drink in a restaurant feels like...
