SA gives to region’s hungry

The UN World Food Programme and Food and Agriculture Organisation have praised South Africa for a R140-million (US$21.5-million) contribution to the agencies' operations in southern Africa.

Rooibos now on everyone’s lips

After 10 years and over R6-million in legal fees, Rooibos Ltd has won the battle over ownership of the generic term "rooibos". The name of the tea, an everyday word in South Africa, was registered as a trademark by a US company in 1994.

Stock up on SA food in the UK

Missing your potjiekos? Forgotten the recipe for bobotie? Want to know where you can buy proudly South African - in the UK? Here's a few links to help you recapture the taste of home.


Western Cape entrepreneur Willem Steenkamp is set to take a traditional South African meal, pap and vleis, to the mass market - in a can. And it may help Africa's hungry, nogal.

SA oranges scrum down in US

It's naartjies for Australian oranges as South African "easy peelers" scrum down in US markets. South Africa is now the largest supplier of fresh oranges to the United States, with some $24-million worth of the fruit exported in 2003 alone.

Border Cave opens for visitors

An overnight camp for hikers and archaeology enthusiasts is being built at Border Cave, a Middle Stone Age site in the Lebombo Mountains in northern KwaZulu-Natal that boasts some of the earliest modern Homo sapiens finds as well as spectacular views over Swaziland.

SA chef caters for Lufthansa

A South African chef is cooking up a storm for Lufthansa, giving the German airline's first and business class passengers a taste of South African and Cape Malay cuisine.

Moyo: the African experience

Not that many Johannesburg venues offer a truly all-African dining experience. One of the latest, and best, is Moyo. More than just a restaurant, Moyo is an entirely indigenous experience - but book well in advance: Jo'burg residents and visitors have discovered it in a big way. (The good news is, another Moyo has just opened ...)

Local food is

Bastion executive chef Kenny Ngubane is determined to prove that local is lekker. For many years, he says, local restaurants have been subject to kitchen colonialism, where foreign cooks ran kitchens and their own native food dominated menus.

Lucas Ndlovu, chef supremo

Top SA chef Lucas Ndlovu, based at the Coach House near Tzaneen, has made that country hotel famous for its cuisine. Ndlovu has cooked for just about anyone who is anyone - including former presidents FW De Klerk and Nelson Mandela. What's left for him to do? Lots, it seems.