Food Safari 2014 – Down Under – Part 1
This year’s Food Safari took me to the land of many, many culinary influences – Australia! My quest was to find the national dish of Australia, an interesting feat. Follow …
This year’s Food Safari took me to the land of many, many culinary influences – Australia! My quest was to find the national dish of Australia, an interesting feat. Follow …
Winter is over, trees are greening, plants are flowering, migratory birds are returning, the impala and other antelope are heavily pregnant and the days are hot! With summer rapidly approaching …
A soft golden light creeps in during the last hours of daylight. It’s this time of day that is known as the ‘golden hour’. The rays dance between the leaves of …
In 2012, according to Platter’s South African Wines 2014, the official count of South African wineries was standing at 582. I am often asked, how out of all these wineries …
September, the beginning of Spring, Blue Skies, the August winds behind us and the launch of our Spring Menu! All around us, new life is appearing. Flowers, green shoots, leaves and …
It was during a talk at Silwood Kitchen in 1997, where a lady called Yvonne Short came from Johannesburg to chat to us about how fabulous it is to have …
“I can certainly see that you know your wine. Most of the guests who stay here wouldn’t know the difference between Bordeaux and Claret.” – John Cleese (Basil Fawlty) …
Swans, Vino and the Steenburger Steenberg Vineyards is the oldest farm in the beautiful Constantia Valley, known as one of South Africa’s premier wine growing regions with its cool, sea-facing …
Winter, a time for camp fires, hot water bottles, and great food to warm the belly from within. Hot chocolate, full bodied wines and good food! Hot soups, oxtail, stews, …
There is just something special about opening a bottle of wine with a cork. It’s romantic, it brings back good memories and, after a long day, seeing the cork pop …
With winter upon us and the evenings getting cooler and cooler, one occasionally needs a little warmth in ones belly. In my opinion there is no better way to do …
Twenty years of service is a great celebration for any staff member at Londolozi and I have the honour again to have one of the kitchen staff at Londolozi celebrate …
“Wine to me is passion. It’s family and friends. It’s warmth of heart and generosity of spirit. Wine is art. It’s culture. It’s the essence of civilization and the art …
I have always had a phobia of walk-in refrigerators. So my eye twitched when Londolozi’s Executive Chef, Anna Ridgewell, asked me to “nip in” and grab an ingredient for her. …
Once a year it entices the tummy; It goes with tea, hot cross buns & honey Hopping and jumping through the bushveld Its fur is made of a bright pink …