1. It’s good-looking
For real, the chef at the restaurant of the year, Luke Dale-Roberts, is on the cover doing his impression of Blue Steel; chef of the year David Higgs is wearing an unbuttoned tuxedo shirt; tattooed baker Jason Lilley is giving his most intense green-eyed stare; and Rising Star Vanessa Marx is conducting an orchestra of cutlery. (There’s nothing sexier than cooking skills.) Plus the magazine itself has a whole new design with more pictures of glorious food, a more readable layout and edgy, bold typefaces.
2. It’s intelligent
Turn to the beginning of each region to find out which restaurants are great for kids, romantic dates, eating pizza or great views; the three big cities are arranged according to cuisine; the back page gives tips on how to make the perfect burger; and there’s a map of all the chefs’ connections – all exclusive to the magazine and not available online. But most of all, it’s crammed with reviews and contact information for 500 of the country’s top restaurants. How much more useful could you get?
3. It’s fascinating
We delve deeper into the secret lives of South African chefs – knife fights and midnight runs – and look at ultimate ice cream flavours conjured up with SA’s top kitchens. We also have little snippets about the best desserts in SA, beer and food pairings, and menu mumbo jumbo to teach you new foodie vocabulary.
4. It’s available
You can buy it in selected Woolworths, Pick n Pay, Exclusive Books, Spar and CNA stores and online here.
5. It’s a cheap date
R49.95 for all this? Bargain.