[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Vir die eerste keer in baie jare betree Hannes van Wyk weer alleen die verhoog met 'n splinternuwe eenmanstuk, SÊ GROETE VIR MA. Hannes vertolk die rol van Reghardt Roberts van Aswegen wie se hele lewe, menswees en bestaan om...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Chasing light and flavour   Chef Mynhardt Joubert channels impressionist artist Monet   Impressionism provides us with the most honest interpretation of time, and its fleeting qualities. It is perhaps the most authentic, fragile and vulnerable offering an artist can give –...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]During our recent trip to Russia we had these lamb tongues at a Georgian restaurant on Christmas Eve and it turned my whole world around. Georgian food is very close to the food I grew up with – hearty,...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Some of you who have had the chance to come and eat at my Station street kitchen, will know that my house is my pride and joy. Every wall, every corner and every nook is decorated with something,...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Chef Mynhardt Joubert is honouring his tradition of baking his annual 'Free State Fruitcake' and has just released his first 2018 batch of these anticipated delicacies this month. This annual tradition sees Chef Mynhardt partnering with Montagu Dried...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]I recently had the honour of cooking for my friends 70th birthday party. As 70 year olds get she was very very reluctant to celebrate the day at all and wanted to opt for a day in bed...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text] I recently got involved in the vast world of photography and decided that it would only be fit that I develop all my own content for my website and social media pages. This colour blocking shoot has given...

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]I have the wonderful privilege to work some pretty amazing brands such as Laborie, getting to develop content for the online and social media campaigns and to work with the actual product crating innovative recipes and conceptual ideas...

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