The Savoy’s famous afternoon tea arrives at the Cape Grace, revealing the recipe behind one of hospitality’s most profitable traditions
Anything you can do to food, you can do to celery, writes Currency’s Rural Cook. Eat it raw or cooked; make soups, sauces, salads; the root can be boiled, mashed, shredded,…
A review of Tambourine, Cape Town’s farm-to-table restaurant linked to a Khayelitsha community farm, where care is part of the menu
From design, to food, fashion and books, Currency brings you a round-up of what to do when you’re next in the city
The storms hurt farms, but the real threat to agriculture is broken logistics, slow disaster response and delayed wheat tariffs
Avocados have travelled from ancient Mexico to Instagram fame, gathering odd history, curious recipes and cult status along the way
Hyde Park’s Marc’s by Marc Jacobs café is the first of its kind in Africa. We popped in to check it out – and you should too
Back scratchers, Sting and Cy Twombly – a glimpse inside Fran Luckin’s mind
From borscht to kubba hamuth – this month, The Rural Cook explores all the dishes in which beetroot is either the star or a hidden gem
Discover the Four Seasons Hotel Johannesburg’s new wine dinner series, for unique wines, delightful dishes and great company
We rank Pantry, Relish and Zuney in Joburg’s burger triangle – from best late-night bite to most divisive
A fruit that started wars, inspired tech giants and still makes the best crisp you’ll ever bake
Spar has entered the fray at the premium end of South Africa’s food retail market, aiming to take on Woolworths and Checkers
Learn about gorgeous figs, the remarkable fruit that survived asteroid impacts and has been cherished for millennia
Fehmz opens up about her hit cookbook, family roots, hustle, humour and the fearless creativity driving South Africa’s favourite feel-good foodie
Discover Le Bistrot de JAN, the hot new restaurant in Cape Town serving exquisite dishes from chef Jan Hendrick van der Westhuizen
The Currency gift guide includes a selection of retro but contemporary items, part of the 100 items we’ve curated for the festive season
Farro’s Eloise Windebank talks running stairs for work (and fitness), a Michael Meyersfeld artwork and Jonathan Taylor Thomas
From pie to cocktails, this month the Rural Cook celebrates cherry season in Currency’s series of ingredient-focused food columns
PR maven Joanne Smith talks restaurants, running, surrealist art and the rituals that keep her grounded
