Beef Bourguignon, a stew of beef slowly braised in red wine is a classic Burgundian dish that is worth all the effort to prepare. It’s…
I wanted to make a chicken dish to pair with the spectacular Tokara Reserve Chardonnay so this creamy chicken with mushrooms came about. This 100%…
I was invited to TOKARA to sample a few dishes from Chef Carolize Coetzee’s new ingredient-driven spring menu. Carolize recently returned from a three-week stage at…
Tokara have been making olive oil since 2000 and at a time in South Africa when olive oil manufacturing didn’t exist. They’ve won awards and…
It had been a while since I ate at Tokara, so last weeks lunch was really special. Luckily I had sampled a few of Richard…