Behind the scenes at Eikendal Vineyards with chef Ballot Kicherer Badenhorst

  • Post published:February 6, 2017

Since our one true love is chocolate, we want to put it in everything this Valentine's Day. So we decided to challenge chef Ballot to create a unique chocolate-inspired savoury dish just for MyKitchen. He rolled a scrumptious pork loin in a cocoa-coffee rub, that resulted in the yummiest, crispiest crust when it arrived on the plate. Served with carrots, baby marrow and a white chocolate and cranberry sauce (white chocolate, coffee and pork are a match made in heaven, by the way), we ate every last bite.

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Behind the scenes at Haute Cabrière with chef Westley Muller

  • Post published:February 1, 2017

To celebrate the month of love and our one true love, chocolate, we challenged Chef Westley to create a choccy-inspired savoury dish just for us, but in true Haute Cabrière style, of course. We were definitely not disappointed as we scooped up every bite of his grilled springbok leg and dark chocolate sauce, served with grilled peaches and crispy kale. This dish pairs surprisingly well with the vineyard's Pierre Jourdan Bell Rose, and we enjoyed a glass or two with our meal as cellar master Takuan explained to us that you can serve sparkling wine with almost anything, should you be worried as to what to give your guests to sip at dinner.

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Read more about the article Red Hot
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Red Hot

  • Post published:January 28, 2017

Where’s there’s ash there’s fire. We take an inside look at Cape Town’s newest culinary offering, the smouldering ASH restaurant.

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Read more about the article LUST Bistro’s Festive Fruitcake
LUST fruitcake

LUST Bistro’s Festive Fruitcake

  • Post published:November 26, 2016

As a special gift to you, LUST’s patron chef (and baker extraordinaire), Jean-Pierre Smith is sharing his signature traditional fruitcake recipe! Make it once, and we promise it will make an annual appearance on your Christmas table. Your family and friends will love this brandy-loaded cake filled with both classic and luxurious ingredients.

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The marriage of food and wine at Haute Cabrière

  • Post published:November 26, 2016

Haute Cabrière is one of my most favourite wine farms. Their Chardonnay Pinot Noir and Pierre Jourdan Brut are welcome regulars in my wine glass. In their most recent impressive culinary move, Haute Cab have unveiled a perfectly-curated summer menu, set to beckon wine-and-food-lovers to their cellar restaurant from across the country. We take a closer look at this mounth-watering food and wine experience.

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Chef Craig Paterson launches a spectacular new summer menu for The President Hotel

  • Post published:November 24, 2016

If ever you find yourself, tired and (most importantly) hungry after a particularly long week at work, we suggest you make your way to The President in Bantry Bay. Walk through the hotel doors, find a sunny poolside spot, order a Pina Colado and peruse the kitchen’s shiny new summer menu.

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Read more about the article Quick Q&A with Lungi Nhlanhla
Q&A with Lungi Nhlanhla

Quick Q&A with Lungi Nhlanhla

  • Post published:November 20, 2016

From MasterChef to opening her own business, Lungi Nhlanhla is taking the foodie world by storm. When the youngest contestant on MasterChef SA made it to the finals, we paid attention. Then we watched as she took on the daunting role of food editor for Drum. Now, she is combining her love of food, writing and events management, in her own bespoke culinary business and blog, Lungi’s Corner.

Read MoreQuick Q&A with Lungi Nhlanhla