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We feature Chef James Khoza's recipe for South African Oxtail with a Jazzy Twist - oxtail is served both breaded and wrapped in phyllo.

We feature two elements from Chef James Khoza's dish of ostrich fillet - the spinach orzo and spiced carrot puree that accompany the fillet. 

We feature executive chef of the Sandton Convention Centre Chef James Khoza's recipe for Biltong Mousse, served with Crispy Onion Rings and Tomato Gazpacho.

From the 19th of October, World Champagne Day, through to the 21st, Tsogo Sun will be celebrating with fantastic specials at select hotels.

Hotel Verde Cape Town provides a great case study of what goes into the building and running of a sustainable hotel, as well as the financial implications

The Saxon Hotel, Villas and Spa in Johannesburg recently upgraded their IPTV (Internet Protocol Television) solutions using Exterity.

At a recent Bidfood Food Safety Awareness Forum, the question was raised: How do you know if the dish you serve at your establishment gives your guest food poisoning? With an incubation period of [...]

New to the Constantia Nek dining scene is fine dining restaurant The Restaurant @ The Nek, headed up by Dylan Laity, well-known from The Roundhouse.

Chef Henrico Grobbelaar from the SA Culinary Olympic Team, uses South African cuisine as his inspiration for this dish of Springbok Loin.

Chef Oscar Baard from the SA Culinary Olympic Team, uses South African cuisine as his inspiration for this dish of Melktert with Basil Meringue