In a pickle: Learning the art of preserving at Oded’s Kitchen
I can pickle! Who knew.... and how cool do those jars look? more
Rotisserie 360: Serving up lashings of love (and nutritious street food) on Bree Street
I'm ever on the quest for restaurants and cafes that prepare and sell home-made, locally-sourced, organic and free range food. ... more
Eat Out The Box: the artisans of take away
Who knew take away could be delicious, affordable AND earth-friendly? more
A visit from the Macaroon Fairy
Just as the World Cup was about to start, I had a little visit from the Macaroon Fairy, bearing dainty gifts of green and gold: my very own limited edition Bafana Bafana macaroons. more
SA Cheese Festival in full swing
The SA Cheese Festival kicked off yesterday at Bien Donné. Saturday was sold out, and I'd guess today is probably the same. Being a little crowd-phobic, I tend to leave the weekends well alone and go instead on whichever seems likely to be the quietest day. In addition to my general search for what's natural and organic, and what delectable treats the artisans and small producers have in store (yes, I'm a little obsessed), I'll also be checking out these other highlights of the festival: more
SA Cheese Festival 2010: Small Producers and Artisans
A little while back I took a look at what's natural and organic at the upcoming SA Cheese Festival (coming up this weekend, yay!). But natural and organic isn't the be-all and end-all. Just because a cheese is made in a natural way using organic ingredients, doesn't necessarily mean it's a great product. It takes the skill of an artisan to bring out the best in a cheese, and it's those guys that I'm spotlighting today. more
Check out Taste Mag’s delicious new website
Taste Magazine has just launched an awesome new website that has me drooling from the get-go. It's got pretty pictures, simple recipes, foodie news and I think I'm going to be spending quite a bit of time on it in the months to come. more
Win tickets to the SA Cheese Festival 2010
Hooray, I get to give tickets away to one of my favourite food festivals in the country. Tickets normally cost R110, but between now and the 21st of April, ten readers stand the chance to win a ticket to this awesome cheesy feast. more
Introducing Slow Food Mother City
One of the things that has been keeping me rather busy of late is my involvement in Slow Food Mother... more
Summer 2010 CSA launched
A new summer CSA is on the cards for 2010. This one will run for 10 weeks (Tuesday 26 January through Tuesday 30 March) and in addition to the uber-fresh organic vegetables members will receive every week, the deliveries will also include mushrooms and preserves from other sustainable food producers and projects. more
Last CSA for 2009
Being part of a local CSA (Community Supported Agriculture) project has not only provided me with super-fresh, delicious vegetables every week, but also made me feel more connected with where, when and how my food is grown. If you're keen to join what will hopefully be a growing movement supporting small local organic farmers, there's a final opportunity for 2009. The Slow Food CSA is having one last 6-week stint of spring/summer vegetables, and there are still (I believe) a few places left. more
9 good reasons to join a local CSA (and how to sign up!)
The Cape Town Spring CSA (Community Supported Agriculture) project is starting next week (delayed by a week) - and still has a few places for members. If, however, you haven't experienced this frabjous bounty, and are still unsure as to whether to sign up - here are some pretty compelling reasons to get to it more
Spring has sprung! Time to sign up for another season of farm-fresh CSA fare…
I love being part of the Cape Town CSA (Community Supported Agriculture) project. One of the joys of eating seasonally is the anticipation of the new crops that each season brings, and being part of a CSA you're right in the thick of it - what was growing, that morning, is now in your hands. And there's a new one all set up for spring! more
A Walnut addict By Nature
Walnuts are in season. Oh frabjous day! Callooh! Callay! I'm chortling all the way to market... Forgive me, but there is reason for my excitement: it's not just that they're in season, it's because I have found walnuts that match the rather high expectations created by my rather biased childhood memories, and I just can't get enough of them. more
Britt on 
