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 […]

Four Hands, One Kitchen & Infinite Flavours

  It was a four-hands dinner beside the sea at 20 Degres Sud, Mauritius, with two Relais & Châteaux Head Chefs coming together in one kitchen. But there were countless nimble fingers and precise instruments at work in the hotel kitchen that night. Several chefs […]

10 Kitchen Rules from Londolozi’s Executive Chef, Anna Ridgewell

10 Kitchen Rules from Londolozi’s Executive Chef, Anna Ridgewell Creating a sustainable kitchen requires more than simply choosing the right produce. It’s a philosophy, not simply an action, and one that requires a spirit of sharing, collaboration and awareness. Here Chef Anna from Londolozi in […]