Tony Jackman

Or we could be really pretentious and call it ‘pappardelle con prosciutto della Foresta Nera e Gorgonzola’. But let’s not.…

Keftedes, the Greek meatballs flavoured with feta cheese, plenty of fresh herbs, red onion and garlic, are traditionally made with beef and pork. This is a variation made with minced chicken.…

Cavatappi are spirals of macaroni, sometimes called ‘curly mac’, and have a texture that I think adds something to good old mac and cheese. I love bacon in this family favourite – and this time I adde…

A happy return to the beloved and now veteran City Bowl restaurant where everything is still the same and they still know your name, even after more than a decade away.…

If you need a faucet fixed, you call a plumber. If you need something wired, you call an electrician. And if you need to know anything about venison, you call Annatjie Reynolds.…

Biltong in a potato salad? I don’t see why not. Like bacon, isn’t everything better when you add biltong?…

A tagine is a gift to any cook, and a perfect vessel for a lamb shank cooked low and slow. But we need to know the rules of cooking in a ceramic tagine.…

Oh, and what it is not: South African meat retailers are offering all manner of variations on a picanha, and creating confusion where there needn't be any. Choose the real picanha.

On a milestone anniversary as a newspaperman, your Food Editor takes his palate on a stroll through the places and plates that have seasoned his days.…

On a milestone anniversary as a newspaperman, your Food Editor takes his palate on a stroll through the places and plates that have seasoned his days.