Brent Meersman ponders whether veganism and being a food writer can go together.
Boutique restaurants are on the increase in Cape Town – selling product lines as well as meals.
Brent Meersman explores the elegantly casual Terroir restaurant’s European inspired cuisine and its sweet deals for winter.
The menu at Haute Cabrière is specifically designed to complement the estate’s wines – and it works.
Cape Town Vegan Challenge is an invitation to try veganism for a month and several restaurants have taken up the gauntlet, writes Brent Meersman.
In this overprocessed world with industrial agriculture doing violence to the planet, it makes sense that some have turned to a raw food diet.
"I felt I had a white man’s disease," he said. As everyone knows, there are no local cures for white men’s diseases.
Yes. Yes it is. And time flies at the Beerhouse in Long Street, where the range of ale is matched by the quality of the food.
La Parada on Bree Street in Cape Town is noisy and popular, but clearly food is not the main attraction.
Emily’s Restaurant has moved again, and this time it will appeal to more food lovers than ever before.
Observatory, isn’t exactly a destination for fine dining, although there is plenty of food to be had at better prices than elsewhere in Cape Town.
From naughty creations to gestures of goodwill, a Cape Town business has seen – and made – it all.
The collection of a young man who ?courted danger across the continent, Nicholas Penny, is to be sold as "tribal art".
A renowned book dealer, Clarke’s Bookshop, has been given a new lease on life though its future in a hostile world remains uncertain.
The Cape Town theatre’s grand plans might just be an unrealistic dream.
Brent Meersman discovers the perfect way to remove the aches and pains of walking a 60km route.
It is 6pm on a Saturday. Laurent Deslandes, a chef, and his wife Cyrillia, a restaurateur, look frazzled but cheerful. Clearly they’re old troopers.
Jay Gatsby is in town — at the Spier Estate outside Stellenbosch, to be precise.
From Cape fynbos to edible weeds, foraging is fast becoming fashion in some of the world’s poshest kitchens. Brent Meersman explains how to go wild.
A professor’s life-like creations give lectures on his behalf, play football and somersaults.
