Swiss cheese deserves a separate category within the cheese stable for it’s sheer superiority – more so, the Vacherin du Mont d’Or, the Emperor of cheese.  At one the time one could still find cheese made …

The  book, Molecular Gastronomy by Hervé This brings to mind the writings of the great chefs of the world. There were a number of chefs in days gone by that completely changed the way we …

Athens is the city where Socrates was put to death by the citizens for teaching,  something he’d been doing all his life. The Athens of Socrates’ time has always been the place where democracy and the …

Pavlova was created in New Zealand by a chef in a hotel in Wellington when Anna Pavlova, the famous ballet dancer, visited there in 1926.  Helen Leach, a university of Otago professor, backs up the claim …

Champagne has, since it was first created, always used to celebrate great occasions but the habit of using it for celebration was actually purely coincidental.  Because there are so many  historical celebrations in the Champagne region, …

We look at the life saving properties of spices that also improve our food and we have a recipe or two to spice up the tale. The first evidence we have of the use of …

It is customary to eat cake on birthdays in Afrikaans homes and mothers are responsible for organising the birthday traditions when the whole family gathers for tea in the mid-afternoon and then later for dinner. …

Stock Exchanges all over the world are crashing, economies are in dire straits and most of us are depressed about our finances. So what do we do? We have to re-think the way we live, …

Surprisingly it was the English rather than the French who invented champagne in the 17th century. By that we refer to the process of sparkling wine deliberately through a reproducible process. The first documents referring to …

The wonderful thing about South African food is that there are no strict rules to follow.  South Africans are the most adventurous cooks in the world, even more so than the Australians – if only …