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Trying to avoid coffee or fizzy drinks? Tea is the latest trend in the drinks department. ...
Kale, morogo and nasturtium leaves: chefs are going crazy for chlorophyll. Here's ...
Pulled pork, bacon jam, pork belly: pork has never been so in vogue. Linda Scarborough delves a ...
Homemade yoghurt is becoming increasingly popular. Here’s how to make your own yoghurt ...
The New York croissant-doughnut hybrid is popping up in Cape Town, Durban, Jozi and Pretoria. Need ...
Gone are the days of a dense, marzipan-covered fruitcake with a tacky plastic bride and groom ...
Eat Out editor Abigail has a feeling that we'll soon be able to buy packets of ash powder ...
No food item tries harder not to be eaten than horseradish. Why is this stubborn root ...
Eat Out editor Abigail Donnelly reckons that versatile agave nectar, argan oil and ginger ...
Salt is serious and savoury; caramel is sweet and flirty. So why do these two very different ...
This perennial favourite offers upmarket fish and Portuguese options that still manage to bring in the patrons after all these years. If these don’t interest...
This relaxing venue is an ideal spot to enjoy a cocktail, wine, or beer in a fun-filled atmosphere. Take in splendid views of Table Mountain and savour tasty...
Chef Nicolene Barrow worked at Le Gavroche, Michel Roux’s famous London restaurant, and obviously used her time there well. This is French cooking without...
Founded in 2000, Yamitsuki introduced the concept of Japanese style cuisine, presented to customers via a unique conveyor belt system. The experience was fun and...
Kleine Zalze Estate is a reputable producer of a wide range of quality wines. The Kleine Zalze Restaurant offers guests the opportunity to enjoy a relaxed,...
This venerable place has been part of the fabric of Stellenbosch for so long that they must be doing something right. The many people who love coming here just...
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