Food for Change ~ Esiweni & the Eland

  Meat is a big part of the traditional South African diet, but with the health and environmental issues of beef, many are turning to game meat as a healthier option that is leaner, contains low cholesterol and none of the hormones or antibiotics that are […]

Food for Change ~ Jabulani & the Brussels Sprout

  For Food for Change this year, Jabulani in South Africa opted for a local favourite for our #onechefoneingredient campaign that united Relais & Châteaux chefs from around the world. “I chose Brussels Sprouts as an under eaten vegetable,” explains Jabulani’s Executive Chef, Dylan Frost. […]

Food for Change ~ Ellerman House & the Wild Cape Rock Oyster

  From the cool Cape waters… For Food for Change this year, Ellerman House took us into the ocean. The Atlantic Ocean, the second largest of the world’s oceans and one you peer longingly at from the terrace of this beautiful seafront hotel in Cape Town. […]

Food for Change ~ The Blue Vanilla of Blue Margouillat

  Ranawara flowers, saddled bream, kalembula, green chickpea, birch syrup, wasabi, eland, Jerusalem artichoke… Food for Change this year has opened our eyes to a wealth of ingredients from around the world, many of which we have never heard of before, ingredients that need defending. […]

This is AtholPlace: Freedom, Peace and the Great Exhale

  A hotel room, a private garden and the kindness of strangers now like family. This is respite, this is the slow outside the fast, the sitting back and looking out. This is AtholPlace in Johannesburg, the seat in the middle of the dance, the […]