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Continue reading →: Toevlug: Honest Food and Seasonal Thinking with Chef Drikus BrinkI recently met up with Head Chef, Drikus Brink (friend and ex-colleague), at Toevlug on a quiet afternoon while lunch service moved steadily in the background. I’ve always enjoyed his no-fluff approach. He’s honest and upfront about what it means to be a chef. Zero sugarcoating the role. Cooking, for…
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Continue reading →: Seven Flags and Still Flying High: A Day with Paul Clüver WinesVery few South African winemakers embody patience and place quite like Andries Burger, whose thirty years of quiet dedication at Paul Clüver Wines has reflected the growth and maturation of the Elgin Valley. He joined the family in 1997, when the winery was built on the Clüver estate, and has…
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Continue reading →: Behind the Scenes With WOSA: The Small Team Powering South Africa’s Wine SuccessI recently sat down with Maryna Calow, Global Communications Manager at Wines of South Africa (WOSA), to understand what really goes on behind the scenes of South Africa’s wine industry success. Our conversation covered both the huge undertaking of CapeWine and the incredible, continuous work WOSA does to maintain South…
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Continue reading →: Post & Pepper: Where Fine Cooking Feels Like Coming HomeIn a corner building in Stellenbosch, Post & Pepper has quietly become one of the town’s most loved spots. Jess van Dyk’s career has taken her through some of the country’s finest restaurants, but Post & Pepper is where she’s brought to life a dining room that reflects her own…
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I’m Garrith
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