If you’re one of those people who plan New Year’s before they plan Christmas, then we have a great story for you. Why not be inspired by the Asian New Year this year. It’s the year of the tiger. We’ve got beautiful table settings, great recipes and a little history too.

Another thing to enjoy this festive summer season is gelato. We go to Anytime Trattoria to find out the ins and outs of making this style of ice cream.

And while we’re learning new things, so is Margot Janse. In this issue she learns from Neil Jewell of Bread & Wine, master of charcuterie. She makes bacon, sausage and other delicious jewels.

We’ve got lots more on offer, from a sausage recipe, a travel adventure to Egypt to a story about how to track the elusive African wild dog and a photo essay of the People of Vietnam.

Any comments or criticisms about the site? We welcome your feedback, please email us. Enjoy!

Latest updates Top Chef Opens Restaurant in Green Point Camil and Ingrid, will jointly run their new restaurant. Their chic and funky hostellerie is on the ground floor of the Cape Royale Hotel which in itself has become a landmark in this vibey part of town. Read more...   The Informed Choice for the Independent Traveller Surprisingly in these challenging economic times, Portfolio’s 2010 Country Places, City & Safari Collection contains 13 new entries, 9 of them brand new establishments - a record growth despite current trading conditions. Read more...   The Italian Espresso Experience For the eighteenth edition of its calendar, Lavazza has chosen a new artistic outlook, and a perfect yet original synthesis between designer photography and music: a direct dialogue that needs no interpretation. Read more...   Prized New Trio of Zonnebloem Wines Zonnebloem, one of South Africa's most enduring wine brands, has just released the new threesome of its distinctive Limited Edition wines. Read more...   The Bitter Bite Of the Bean The Grace in Rosebank is proud to announce the launch of their new Coffee Menu. Budding tasters, and appreciators of this rare culinary treat, are now able to experience and savour some of the finest coffees available from Africa. Read more...   Making Headlines with Pinot Noir “Making good wine is a skill. Making fine wine is an art.” Robert Moldavi could well have had Bouchard Finlayson in mind when he wrote this in his autobiography, Harvests of Joy. Read more...   Blend Your Own Private Party Only one year later the events, bar and staffing company – BLEND  eventlife – have yet again launched their phenomenal portfolio of all the services and state-of-the-art designer cocktails bars, live food bars, coffee bars and the never seen before dessert bars for a private audience of suppliers, clients, fellow members of the industry and even competitors! Read more...

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