Section · Nº 04 of 10
Food & Wine.
Stellenbosch harvest reports, Durban curry, fynbos foraging and the chefs, winemakers and producers redefining Southern African cuisine.
4 stories in this section
Recipe
The bunny chow goes home
A Durban institution, reinterpreted by three of the city's best chefs — and a case for why the original is still untouchable.
The New South
Durban's unlikely ascent to the global table
For thirty years, Cape Town has owned South Africa's fine dining conversation. Then Durban's chefs stopped caring — and started winning. Three restaurants, three chefs, and a city learning to cook for itself.
Soil Stories
Beyond organic: the Cape's regenerative wine revolution
The word 'organic' feels almost quaint now. At Boschendal, Sadie Family Wines, and a dozen smaller estates, winemakers are asking a harder question: can we make wine that actually improves the land it comes from?