Tony Jackman

Combine the traditional flavours that go with biltong, including coriander, with the happy marriage of mushrooms, cream and black pepper, for a pasta sauce that is one part Italian and another part So…

Wherever you live in South Africa, there is boerewors. Some is good. Some is so-so. And some is dreadful. But who makes the best boerewors? We’re asking you to share your best boerie secrets.…

Turn the tables on chimichurri. Instead of the usual wet sauce or condiment we love, make a dry rub from similar, but dried, ingredients. It’s quite a different thing, but the herby flavour hit is gre…

The faux-Tudor eatery and pub still flies the flag for reliable food and good times. It’s a place of cheer with no pretensions, just like restaurants of old used to be.…

The faux-Tudor eatery and pub still flies the flag for reliable food and good times. It's a place of cheer with no pretensions, just like restaurants of old used to be.

Old-fashioned and truly satisfying, this is the kind of apple crumble that has them coming back for seconds.…

Three elements make up this classy starter for a dinner party to spoil friends who have walked long roads with you. 26 Aug

Tomato bredie is a worthy classic of South African cuisine and is not made nearly as often as it deserves to be.

Or we could be really pretentious and call it ‘pappardelle con prosciutto della Foresta Nera e Gorgonzola’. But let’s not.…

Keftedes, the Greek meatballs flavoured with feta cheese, plenty of fresh herbs, red onion and garlic, are traditionally made with beef and pork. This is a variation made with minced chicken.…