The JoziStyle Restaurant Awards 2026 Are Heating Up!
The nominations for the best restaurants in Johannesburg are pouring in — and the competition is already looking fierce. The...
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Manfred Muellers on Leadership, Legacy and the Discipline of South African Kitchens
He is a chef whose career has been defined by discipline, classical training, and an unwavering commitment to professional standards....
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...
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...
