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Tony Jackman

52 articles in the last 12 months · 2 sources · South Africa

Latest reporting

WHAT’S COOKING: Chow Mein — the history and how to make it

TABLE FOR ONE: Galjoen, chokka-block with good things from the sea

NUTS ABOUT FRUIT CAKE: Like many of the best things in life, a good Christmas cake needs time to mature

WHAT’S COOKING: Rich, fruity Christmas cake

WHAT’S COOKING: Asparagus spears with rosemary-infused Parmesan butter cream

WINNING: Anna Trapido is Food Writer of the Year

WHAT’S COOKING: A steak salad with baby potatoes, broccoli, green beans, tomatoes and two dressings

INSTANT CLASSIC: Veteran author delivers a baking bible for our time

WHAT’S COOKING: Throwback Thursday: Ash-baked potatoes

WHAT’S COOKING: Bockwurst with a warm potato and bacon salad and braised red cabbage

WHAT’S COOKING: Pan-fried duck breasts with blueberry-cherry sauce and a touch of ginger beer

fitness-wellness

FIT FOODIE: A boma under an old oak in the Karoo — for another old oke

WHAT’S COOKING: Lemony Greek roast chicken and potatoes

WHAT’S COOKING: Sirloin steak on the bone seared in reverse gear

WHAT’S COOKING: Tuna salad with asparagus, pear, green olives, gherkins and feta balls

SHOWING UP: Becoming a demo model after a lifetime of shying off

WHAT’S COOKING: Snoek pâté with a mango-jerepigo relish

WHAT’S COOKING: The rich story of Tipsy Tart, aka Cape Brandy Pudding, updated

WHAT’S COOKING: Roast butternut soup with roasted garlic, spices and orange zest

GEMS OF KENTON: My f*k, Marianne! What a time we had at the Barefoot Arts Meander

NONUTRO: I’m not nuts about the disappearance of ProNutro

WHAT’S COOKING: Chipolatas and mash — they’re bangers, but smaller

WHAT’S COOKING: Pork belly and crackling with red grapes and fennel

WHAT’S COOKING: A family-size chicken and mushroom pie