At SA COUNTRY LIFE we love everything from traditional South African food, wine and restaurants to all the talented people responsible for making them happen. Take a look at our interviews with chefs, their recipes and our stories on local producers from around South Africa.
In Hopefield on the West Coast, creative ladies are conjuring up sugar and spice and all things nice.
In the little village of Skeerport, settle in with ease at Die Ou Pastorie, and take your time tucking in to wholesome country food.
Dewaldt Heyns of Saronsberg was born in Malmesbury, a fact each softly rolling ‘r’ still betrays charmingly. Greg Landman meets the winemaker.
Serendipity has been a long time in the making, starting when Lizelle Stolze was just five years old. Here you can enjoy food with personality.
It’s creative and cathartic, delicious and decadent, magical and mysterious. It attracts pleasure seekers, fine diners, lovers of life, mavericks, madcaps and merry makers.
Ntsiki Biyela of Stellekaya grew up a typical rural youngster in a large extended Zulu family. Greg Landman gets to know her.
Steenberg Vineyards in Constantia, and set on the Cape’s oldest wine farm, received several accolades at the prestigious Old Mutual Trophy Wine Show.
Thirty-two-year-old Hagen grew up in Ceres on a fruit farm. Now he’s a winemaker with a bright future at Solms Delta.
Here are some ride-well recipes given to #CountryCyclist / #CountryRunner Ian Macleod to splash a little life into the eating guide his Cycle Lab dietitian worked out for him.
Contemporary French food surely goes with French music, and the name of this restaurant reminds us of a French singer and lazy days in the countryside.
West Coast Oysters with Swartland Fig – Try this recipe from the Oep ve Koep Bistro. It’s a delectable indulgence fit for any special occasion.
There’s a feast for foragers along the low tide waterline. Diana Wemyss takes us on a little foraging exploration for musslels.
In a basement without a view you want something special to compensate for the lack of ambience. We review Dodo Bistro in Scottburgh.
Meet Johan Malan of Simonsig: “I can remember drinking ice-cold grape must from the fermentation tanks and how delicious it was.”
Always keen on a good cup of coffee, Sue Adams discovers the real deal in Sabie Valley, where the distance from bean to cup ensures that it’s always fresh.
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