This recipe will give you a “muesli” bar that’s soft and crumbly, not crunchy, using fresh fruit juice to bind and is kept in the fridge.

Of all the things I hold in high regard, rules are not one of them” -Frank Underwood

Scientists have created a way to get rid of the toxic element in alcohol that produce hangovers.

Here’s a new one.

Cuvée Restaurant on the iconic Simonsig Wine Estate in Stellenbosch is offering diners a special, rare experience on each Friday.

Grande Provence is home to Hungarian Vizslas, Rez and Kika, and constant companions to winemaker, Karl Lambour. Rez, Kika and Chase also happen to be the Franschhoek Wine Valley Dogs for March.

Maison Trimbach traces back to 1626 when Jean Trimbach settled in Riquewihr and established the family wine trade. For almost 400 years, the family has been renowned for its steely, dry and mineral wi

It’s always with some apprehension that I open the front door to see what my five-month-old puppy Oliver (usually Ollie, unless I’m trying to be stern) has managed to find and to ravage.

If things go according to plan I won’t actually be in Cape Town this weekend – work is sending me off on some new adventure (read: euphemism for annual training etcetera). But if I am he

Bocca is the latest restaurant opened by restauranteur & sommelier, Neil Grant.  Sister to the successful Burrata at the Woodstock Biscuit Mill, Bocca is situated in the Cape Town CBD (corner o

I have a confession to make. This weekend’s happenings have left me terribly uninspired, and if I had my way I’d tell you all to just go see a movie or have a game night or something.