Jodi-Ann Pearton says you need to cook with your heart and not be afraid of messing things up—good advice for those of us who struggle in the kitchen.
Some of our commonly-held views on cooking are actually myths. This according to a professor of molecular gastronomy, Kim Maxwell discovers
A young Cape Town-based confectionery designer is making a style statement with glamorous beribboned cakes and traditional French macaroons
Chris Erasmus of La Motte chats about their new restaurant, Pierneef, forgotten ingredients, and cooking for his little one
Chef Michael Broughton is self-taught. He knows just how to extract and encourage maximum flavour from a dish and shows how to achieve this at home
Some of our commonly-held views on cooking are actually myths. This according to a professor of molecular gastronomy, Kim Maxwell discovers 
A young Cape Town-based confectionery designer is making a style statement with glamorous beribboned cakes and traditional French macaroons