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A collaborative lunch at The Kraal at Joostenberg, starring cheeses from neighbouring Dalewood Fromage, provides the perfect platform to talk about (and taste) regenerative farming in action.
"The more experience you have, the easier it is to make difficult decisions." - Lukas Van Loggerenberg.
The 44 Stanley precinct is not an ordinary collection of food, art and design places. Yet one of its most unusual places features what would be basic necessities, bread and (for some of us) wine.
Biltong, bokkoms, duck eggs and pap chips are just some of the down to earth flavours at Bertus Basson’s latest restaurant. And this is only the start of his food plans for Vergenoegd.
What next will be new out of Africa T he Oxford Companion to Wine ventures a trenchant opinion on the quality of wine possible from “the dull Colombard grape” (big in the Charentes for Cognac and farther south, where it makes Vin de Pays des Côtes de Gascogne; bigger in California as French Colombard). “Pleasantly lively innocuousness” is attainable, it proclaims, but “it would take some sorcery to transform Colombard into an exciting wine.” I don’t know if any examples from California or Gascony might challenge this somewhat depressing picture. Certainly, until the ...