James Diack News Today

Eat Out site

We want a wider choice of potatoes in South Africa. And we want more than one variety to be available. Now.

Nothing goes to waste at The Blockman. Bones are used for rich stocks. The beef fat is used in the lovely butters made to melt onto steaks. Biltong is made here too.

A small deli in Linden slices into customer satisfaction with a kitchen that makes everything – from charcuterie to bread – that it sells.

If there’s someone who can get people to eat the forgotten pieces of offal and make use of everything else, it’s a fearless chef who’s also a butcher, like Daniela Gutstadt.

Burrata is all I want for Christmas. Is it the festive red, white and green when served with tomatoes, red peppers and basil leaves, I wonder, but know very well that’s a seasonal coincidence. I just want it as my very special thing to eat. Every year round about now I wonder what the most desirable taste is for me. Last year it didn’t work that way because of a house party with more traditionally festive fare but usually I hug my Christmases selfishly to myself.  In 2019 I wanted and made...