In South Africa’s Cape Winelands, a village is unified with a feeding initiative largely under the leadership of chefs who look toward recovery and a more secure future.
In the Southern Hemisphere, Christmas traditions take shape under a variety of cultural influences and ingredient availability, in the hands of creative, worldly chefs who blend history and modernity.
In Cape Town, South Africa, Senegalese immigrant and café owner Khadim Diagne offers an alternative to flat whites and cortados with café Touba, the aromatic and spicy coffee from his homeland.
In South Africa, writers Errieda du Toit and Daleen van der Merwe offer history and instruction on the region’s famed buttermilk rusk.
In cultures around the world, the consumption of beef in various raw forms has been part of cuisines for ages.
In Cape Town, South Africa, Chef Luke Dale Roberts’ Test Kitchen addresses the area’s drought with creative solutions in the kitchen.
In South Africa, a diversity of languages contributes to kitchen culture at Chef Liam Tomlin’s Cape Town restaurants.
In South Africa, the art and tradition of braaing is about so much more than barbecue.
In South Africa, Chef Bertus Basson reflects on culture, community and tradition in cuisine with his group of restaurants.
In Cape Town, South Africa, the Black Cellar Club is organizing to empower black wine sommeliers in its wine-producing nation and beyond.
