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Beans talk A quick look at what’s what in the bean world. ... Click here for more >	Broad story Good news for bean lovers: broad beans are cropping up on shelves right now.... Click here for more >
New science review examines multiple health benefits of dairy foods Important findings for children and adults.... Click here for more >	Bright as a button ... as you munch on your mushrooms ... Click here for more >
Ten health benefits of eggs ... Click here for more >	Get stuffed An interview with cheese fundi Valerie Elder.... Click here for more >
Top Tips for Energy-Savvy Chefs Do the words “energy efficiency” conjure up images of you and the family shivering in a dark room.... Click here for more >	Sonia Cabano wants you to fall in love with South African food Within the next few weeks, chef Sonia Cabano will open a shop selling “heritage food” in Newlands.... Click here for more >
Toast to your health... with tea With the pace of life being what it is, we hardly have time to control what we eat and drink – even ... Click here for more >	Tessa Kiros winners Thanks to Jeanne and Lynne for their wonderful romantic stories. A copy of Venezia is on its way.... Click here for more >
Beef it up Understanding what is what at the butchers can be very confusing so here is a little help. ... Click here for more >	Interview with Tessa Kiros by Annette Klinger... Click here for more >
How to :: make risotto Creamy, delicious and worthy of its iconic status.... Click here for more >	How to :: carve a chicken chinese-style If you go to the trouble of cooking authentic Chinese chicken, serve it in the traditional manner.... Click here for more >
How to :: choose a knife A good knife is possibly one of the most important items in the kitchen. Be sure to also buy a knif... Click here for more >	Think ahead Rush out and stock up on a few versatile store cupboard, fridge and freezer essentials and you might... Click here for more >
How to slice vegetables Slice vegetables:Be inspired, add a dash of flair and embrace the fact that carrots don’t alw... Click here for more >	Froggit foods Read more about the legendary range of Froggit Food products.... Click here for more >
How to make cupcakes No domestic goddess’s repertoire is complete without the perfect cupcake recipe... Click here for more >	Start a small herb garden There’s something particularly wonderful about picking your own herbs, and the truth is you don... Click here for more >
How to make sushi hand rolls It’s easier than you think. Master the art, invite some friends over and bask in the glory. Or get t... Click here for more >	How to make gnocchi Quintessentially Italian and utterly delicious, these little dumplings are worth masterin.... Click here for more >
Industry invests in training of 2010 Wine Waiters Inspired by the 2010 World Cup, the wine industry's novel job creation and skills development initia... Click here for more >	Seidelberg's Cecilia awarded gold Born out of a Winemaker's Generosity of Spirit, Each Bottle of Cecilia Sold Brings Hope to the Hom... Click here for more >
Snackworx now trans fat free Snackworx have announced that all of their biscuit, snack and chip ranges are now being produced fre... Click here for more >	Quaffe Online If you've been wanting to whet your wine-tasting skills, but haven't been able to tear yourself away... Click here for more >
In good Taste Taste of Cape Town makes StreetSmart SA sole beneficiary.... Click here for more >	Oak Valley champions biodiversity Oak Valley Wines has become the ninth Cape wine farm to achieve Champion status, conferred by the Bi... Click here for more >
Homebru Bringing good coffee home...... Click here for more >	A taste revival It’s called vert jus, verjus or verjuice, it’s been a traditional part of Mediterranean cooking for ... Click here for more >
Raw Food for the Uninitiated With raw food restaurants sprouting up from London to New York, the raw food movement is creating qu... Click here for more >	The Italian Job Grappa was once considered 'Water of Life' and if taken in small quantities, has numerous health ben... Click here for more >
Green Queen What could possibly be next in the life of a domestic goddess? Going natural, naturally. ... Click here for more >	The Producers: Part 1 Hubert Verbizier, La Petite France Meet some of the folk who make eating in all the better. On the day Hubert Verbizier created the per... Click here for more >
Wine Cocktails: Recipes certain to shake and stir Spring is just around the corner and with it comes balmy afternoons and refreshing cocktails... Click here for more >	Food Capers You are what you ate. You will soon be what you are about to eat.... Click here for more >
Cooking the books (5) Foodies choose their favourite cookbook recipes… Mariana Esterhuizen share a down-to-earth confort-f... Click here for more >	The Big Cheese Robert von Tobien traded in his designer suits for a career in dairy farming. ... Click here for more >
Cooking the books (4) Foodies choose their favourite cookbook recipes… Tom Hughes shares some Asian inspiration... Click here for more >	SA restaurants make us proud! The Tasting Room at Le Quartier Français ranks among the S.Pellegrino World's 50 Best Restaurants fo... Click here for more >
Cooking the books (3) Foodies choose their favourite cookbook recipes… Pete Goffe-Wood shares his Japenese-style pork bell... Click here for more >	The Producers: Part 4 Dirk Venter, Die Visvlekhuis Meet some of the folk who make eating in all the better. There’s a slightly battered industrial shed... Click here for more >
Cooking the books (2) Local foodies choose their favourite cookbook recipe -Next up is Dumi Ndlovu’s with his Salmon & Cri... Click here for more >	The Producers: Part 3 Roberto Sa Giminez, Fama Delicatessen Products Meet some of the folk who make eating in all the better. Roberto Sa Giminez is a proud man. He is pr... Click here for more >
Cooking the books (1) Local foodies choose their favourite cookbook recipe -First up is Sumien Brink, Editor Woolworths Ta... Click here for more >	The Producers: Part 2 Richard von Geusau, Von Geusau Chocolates Meet some of the folk who make eating in all the better. There aren’t many people who can claim that... Click here for more >
Avos: the ultimate family food Avocados are a universal wonderfood that offer a range of health benefits... Click here for more >	Taste of Cape Town We must toast the amazing people of Cape Town for supporting the glorious Taste of Cape Town event h... Click here for more >
Cupids Pick We’ve had to go a little cheesy and soppy - it’s Valentines Day soon and however much we say we don’... Click here for more >	green goddess In this day and age, once you’ve distinguished yourself as a domestic goddess, there’s only one way ... Click here for more >
The Ethical Co-op - itâ€™s easy being green It is easy being green (with apologies to Kermit the Frog), as Lisa van Aswegen, Eat Inâ€™s Assistan... Click here for more >	Christmas cookbook roundup These new and exciting cookbooks will make the perfect Christmas presents... Click here for more >
Sofa so Good A night spent watching your favourite sitcom or the latest DVD deserves more than a soggy take away ... Click here for more >	Music to Cook to If music be the food of love, press Play. Nikki Benatar is convinced that the soundtrack is as impor... Click here for more >
Chefs @ home Hiring a real live chef to cook for you and your guests is very trendy at the moment. At a price you... Click here for more >	All things bright and organic Buy organic and have it delivered to your door.... Click here for more >
This and That (6): Goats’-milk cheese pastries Add a touch of sophistication to the average cheese pie... Click here for more >	This and That (5): Butter Beans and Chorizo A warm dish for your tapas table that begs for soft bread to mop up every last bit ... Click here for more >
This and That (4): Pasta with Olives, Artichokes and Pancetta Browsing the pasta aisles of a deli can be an education in pasta shapes and quality... Click here for more >	This and That (3): Labneh-stuffed chicken Grab some Labneh at your nearest deli and create something different... Click here for more >
This and That (2): Escalivada Deli’s are great for more obscure veggies like artichokes or fennel ... Click here for more >	This and That (1) Combine deli-bests with some regular buys and eat in style... Click here for more >
Tricks and Treats It's official. Brunch ended with Sex And The City and, while it requires neither stilettos nor chand... Click here for more >	Sugar and Spice.. And everything nice. That's what little girls' tea parties are made of...... Click here for more >
The Return of the Tart It's official. Brunch ended with Sex And The City and, while it requires neither Manolo Blahnik stil... Click here for more >	Salt It's the spice of life and comes in many varieties. Here's how to use a few... Click here for more >
Oils Get to know the subtle, but important, differences between your condiments... Click here for more >	New Leaves Salad days are here again; here's how to make the most of what's in season... Click here for more >
The Big Chill Birds do it, bees do it - we're urging spring to hurry up and come now because we want to take adv... Click here for more >	Cocktails Cocktail hour's gone 24/7 (well, almost) and recipes are more innovative than ever... Click here for more >
Paper Decor Big budget? Party planners? Not necessary. Think outside the brown paper bag and create your own, in... Click here for more >	Modern Braai Three thoroughly modern menus add a new twist to old-fashioned family favourites: meat, mealies and ... Click here for more >

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