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	<title>Design News &#187; food</title>
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		<title>Discover Spier&#8217;s three new tasting platters</title>
		<link>http://designnews.co.za/discover-spiers-three-new-tasting-platters/</link>
		<comments>http://designnews.co.za/discover-spiers-three-new-tasting-platters/#comments</comments>
		<pubDate>Mon, 23 Oct 2023 09:13:20 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[spierwines]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=8847</guid>
		<description><![CDATA[As the first blush of Spring unfurls in the Winelands, it brings a fresh change in flavours at Spier. Named one of the 100 World&#8217;s Best Vineyards in 2021 and Editor&#8217;s Choice &#8211; Winery of the Year 2022, Spier is a must-see destination in Stellenbosch. With its expert tableside wine service, the thriving working farm consistently raises the bar in Wineland&#8217;s hospitality through its evolving offerings. Spier Wine Tasting introduces three new delectable platters to enjoy with your wines. Choose from the generous Cheese and Meat Platter, featuring delights like Farmer Angus charcuterie and Dalewood Camembert, a dedicated Cheese platter, boasting an array of locally produced cheeses,  or the nourishing and vegan-friendly Garden Bowl that brings fresh seasonal veggies to your table. Designed for two, these platters can be savoured inside among the art-adorned walls or outside on the deck with a backdrop of the serene dam and the grand Helderberg mountains. On The Menu  With a focus on regenerative farming and local sourcing, most of the produce used in the platters is harvested directly from Spier&#8217;s very own Food Garden and Farmer Angus’s meats. Renowned Farmer Angus McIntosh champions the humane treatment of animals and is one of only [...]]]></description>
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		<title>Dinner at Spier’s Manor House this April</title>
		<link>http://designnews.co.za/dinner-at-spiers-manor-house-this-april/</link>
		<comments>http://designnews.co.za/dinner-at-spiers-manor-house-this-april/#comments</comments>
		<pubDate>Mon, 24 Apr 2023 12:17:37 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[experience]]></category>
		<category><![CDATA[five-course]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=8374</guid>
		<description><![CDATA[Be among the first to enjoy Spier’s new food and wine experience in our historic Manor House. &#160; Right at the very heart of Spier Wine Farm is the Manor House: A grand dame with a gable dating back to 1822. Over the last few months, she’s been beautifully restored to host small, intimate food and wine experiences. As you feast on the finest food and wine, sit among some of South Africa&#8217;s most renowned contemporary art pieces from the Spier collection, and marvel at the exquisite juxtaposition of old and new. &#160; It is at The Manor House that Chef Phil Carmichael presents the second series of dinners, every Friday night in April. Creating culinary masterpieces from his open hearth kitchen, he will serve five-course feasts, expertly paired with Spier’s 21 Gable wines. These award-winning wines were made in honour of our farm’s architectural legacy: 21 unique Cape Dutch gables. &#160; Join our long table for a unique food and wine experience. In Chef Phil’s words, here’s what to expect: &#160; THE PERFECT MATCH: “Your five courses consisting of delicious canapés served in the drawing room, two starters, a main and a decadent dessert will be deftly paired with [...]]]></description>
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		<item>
		<title>Savour the culinary delights of the European and South African winelands</title>
		<link>http://designnews.co.za/savour-the-culinary-delights-of-the-european-and-south-african-winelands/</link>
		<comments>http://designnews.co.za/savour-the-culinary-delights-of-the-european-and-south-african-winelands/#comments</comments>
		<pubDate>Thu, 02 Mar 2023 10:49:22 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Harvest Table]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=8237</guid>
		<description><![CDATA[Experience the specific and special tastes of the winelands of France, Italy, Spain and South Africa in your own kitchen through the pages of Harvest Table. Featuring over 60 globally inspired dishes accompanied by impeccable visuals, this exquisite hardcover book by Monché Muller, the executive chef of the International Oddo Vins et Domaines wine label, takes readers on a sensational culinary journey. The book was born from a casual conversation about good food and wine, and grew into a passion project that showcases the stories behind the ingredients, the communities, the local producers and the people who make the Oddo Vins et Domaines wines possible. The recipes themselves vary not only by region, but also by convention — some are traditional, while some, conceptualised specially for the book, pay homage to the traditional but have a contemporary twist. Oddo Vins et Domaines partners include winemakers and estates in Provence and Sancerre, France; in Sicily, Italy; in Rioja Alavesa, Spain; and in Stellenbosch in South Africa – specifically, Taaibosch, Pink Valley and Le Chant. Monché Muller, who is also head chef at Pink Valley Wines, took inspiration from local culinary delights to capture the soul of each of these regions. The [...]]]></description>
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		<item>
		<title>Civil society – and that’s you – might just be the answer to food security!</title>
		<link>http://designnews.co.za/civil-society-and-thats-you-might-just-be-the-answer-to-food-security/</link>
		<comments>http://designnews.co.za/civil-society-and-thats-you-might-just-be-the-answer-to-food-security/#comments</comments>
		<pubDate>Tue, 23 Nov 2021 09:36:27 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Food Security]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=7226</guid>
		<description><![CDATA[Did you know that 60% food relief during lockdown came from civil society? This remarkable statistic points to the power of ordinary people to help solve food macro issues affecting our country. This astonishing insight surfaced during the recent #cocreateDESIGN FESTIVAL 2021, which was organised by Craft and Design Institute (CDI) in collaboration with the Mission Network of the Kingdom of the Netherlands in South Africa. The range of incredible actions and efforts coming from civil society organisations was highlighted by guest speaker Andrew Boraine, CEO of the Western Cape Economic Development Partnership, and included Agri hubs and community food gardens. If you aren’t yet involved in a food garden, then consider getting your hands dirty this October – a month focused on food and gardens. Garden Day on 17 October followed shortly after World Food Day on 16 October, which is themed &#8220;Our actions are our future &#8211; Better production, better nutrition, a better environment and a better life.&#8221; Both activations throw our food system into sharp relief and highlight the need for intervention; every day, millions of South Africans struggle to access affordable, nutritious and good quality food. Food that is produced and consumed locally is a more [...]]]></description>
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		<item>
		<title>Entrepreneurs are an important missing piece of the puzzle for improving food security in SA</title>
		<link>http://designnews.co.za/entrepreneurs-are-an-important-missing-piece-of-the-puzzle-for-improving-food-security-in-sa/</link>
		<comments>http://designnews.co.za/entrepreneurs-are-an-important-missing-piece-of-the-puzzle-for-improving-food-security-in-sa/#comments</comments>
		<pubDate>Sat, 16 Oct 2021 09:35:47 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[#cocreateDESIGN FESTIVAL]]></category>
		<category><![CDATA[Cape Craft + Design Institute]]></category>
		<category><![CDATA[cocreate]]></category>
		<category><![CDATA[COVID-19]]></category>
		<category><![CDATA[Craft + Design Institute]]></category>
		<category><![CDATA[Design]]></category>
		<category><![CDATA[Entrepreneurs]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Food Security]]></category>
		<category><![CDATA[innovators]]></category>
		<category><![CDATA[Re:Solve Challenge]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=7131</guid>
		<description><![CDATA[Did you know that 60% food relief during lockdown came from civil society? Far outweighing any government interventions, it points to the power of the people to help solve the food security challenges in our country. This revealing insight surfaced during the recent #cocreateDESIGN FESTIVAL 2021, which was organised by Craft and Design Institute (CDI) in collaboration with the Mission Network of the Kingdom of the Netherlands in South Africa. The Festival also saw the launch of the RE:SOLVE Challenge, an eight-month support programme for entrepreneurs with a share of R100 000 grant funding available for selected local innovations. The Challenge is now open for entries and aims to help entrepreneurs develop new, or refine existing, products and services to solve some of SA’s pressing challenges, including food security. World Food Day on 16 October, which is themed &#8220;Our actions are our future &#8211; Better production, better nutrition, a better environment and a better life”, is an opportunity to place our food system into sharp focus and highlight the need for home-grown innovations to address systemic challenges. It is a system that is broken for millions of South Africans who struggle to access, on a daily basis, affordable, nutritious, and [...]]]></description>
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		</item>
		<item>
		<title>Spier Seaward Shiraz with Falafel Salad Bowl and Herbed Yogurt Dressing</title>
		<link>http://designnews.co.za/spier-seaward-shiraz-with-falafel-salad-bowl-and-herbed-yogurt-dressing/</link>
		<comments>http://designnews.co.za/spier-seaward-shiraz-with-falafel-salad-bowl-and-herbed-yogurt-dressing/#comments</comments>
		<pubDate>Fri, 09 Apr 2021 13:45:19 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food and wine]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier recipe]]></category>
		<category><![CDATA[Spier Seaward Shiraz]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6791</guid>
		<description><![CDATA[A vegetarian feast packed with flavour and texture is the perfect dish for lunch. Make the falafel mix ahead of time, roll into balls and refrigerate until you’re ready to drop them into the hot oil. The herby yoghurt dressing provides a cool, creamy coat that ties everything together in a bright yet comforting way. Enjoy with the sleek Spier Seaward Shiraz. Note: The chickpeas and beans need overnight soaking, so start prepping a day ahead. If you prefer to not use a mixture of chickpeas and beans, use 2 cups chickpeas only. Falafel Salad Bowl and Herbed Yogurt Dressing  Ingredients: (Serves 4 to 6) For the falafels: 1 cup dried chickpeas 1 cup dried beans (split broad beans, butter beans or heerenbone) water, for soaking ½ onion, roughly chopped 30 ml (2 tablespoons) lemon juice 20 g parsley 20 g coriander leaves 3 garlic cloves 5 ml (1 teaspoon) ground coriander 5 ml (1 teaspoon) ground cumin 1 ml (¼ teaspoon) ground nutmeg 1 ml (¼ teaspoon) ground cinnamon 5 ml (1 teaspoon) salt 2,5 ml (½ teaspoon) baking soda vegetable oil, for frying Place the chickpeas and beans in a bowl and cover with water. Leave to soak [...]]]></description>
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		<title>Adventurous sushi combos add a new wasabi zing to Eye Bar’s offering</title>
		<link>http://designnews.co.za/adventurous-sushi-combos-add-a-new-wasabi-zing-to-eye-bars-offering/</link>
		<comments>http://designnews.co.za/adventurous-sushi-combos-add-a-new-wasabi-zing-to-eye-bars-offering/#comments</comments>
		<pubDate>Wed, 27 Jan 2021 08:50:54 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Eye Bar]]></category>
		<category><![CDATA[F&B]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[hosiptality]]></category>
		<category><![CDATA[Hotel]]></category>
		<category><![CDATA[Sushi]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[Vib Cape Town]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6666</guid>
		<description><![CDATA[Cape Town’s latest foodie hotspot, Eye Bar at Vïb Cape Town, has added exciting, contemporary-style fresh sushi to its offering. Eye Bar opened in late December 2020 and is now serving patrons in its ground-floor bar, lounge, restaurant and open-air terrace, as well as on its scintillating pool deck that affords epic views over Green Point and the ocean. The newly introduced sushi menu at Eye Bar has been conceptualised by the popular sushi go-to known as Maaya. A modern and vibrant Japanese/Peruvian restaurant and venue, Maaya is located on Loop St in Cape Town and has become known for serving unexpected yet delicious fusion-style sushi. Maaya and Eye Bar have collaborated to bring you the freshest of flavours, whether it&#8217;s your favorite standard roll or an exciting new combination. &#160; In consultation with Maaya’s team, Eye Bar’s new contemporary sushi menu was finalized by the hotel’s Culinary Operations Manager, chef Johann Breedt. Introduced recently on 20 January 2021, the new sushi menu includes all-time favorites such as salmon and tuna rolls with avocado and Japanese mayonnaise, and the ever-classic panko prawn rolls. But from there it gets much more exciting. If you have a taste for adventure, explore a [...]]]></description>
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		<title>Seeing is believing with Eye Bar’s unbelievably good Prawn Special!</title>
		<link>http://designnews.co.za/seeing-is-believing-with-eye-bars-unbelievably-good-prawn-special/</link>
		<comments>http://designnews.co.za/seeing-is-believing-with-eye-bars-unbelievably-good-prawn-special/#comments</comments>
		<pubDate>Wed, 20 Jan 2021 08:00:43 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Eye Bar]]></category>
		<category><![CDATA[F&B]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[hospitality]]></category>
		<category><![CDATA[Tourism]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[Vib Cape Town]]></category>
		<category><![CDATA[Vib hotel]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6647</guid>
		<description><![CDATA[Summer in Cape Town is all about soaking up the warm beach weather and lazing into long evenings when the sun lingers in the sky. It’s a time to relax, enjoy good food and appreciate life. With the sun and sea on our brains, it’s always been a favourite time to enjoy seafood. With this in mind, Eye Bar is catering to summer tastes. This new foodie hotspot in Green Point is great for “fast fine” dining, where you can enjoy a laidback meal knowing that it’s been prepared by a Michelin-trained chef. In addition to menu highlights like beef ramen bowls and vegan tandoori cauliflower, Eye Bar is running a Prawn Special that’ll have you licking your fingers in no time! For lunch or dinner from now until 28 February 2021, diners can enjoy 12 grilled queen prawns served with charred lime and your choice of chips, masala rice or panzanella salad. The prawns are served with a complimentary non-alcoholic “Mocktail” or your choice of two soft drinks. With all this for only R195 per person, it’s time to enjoy summer 2021! Eye Bar takes reservations for lunch and dinner. Opening hours are from 06h30 to 20h00. Dinner service [...]]]></description>
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		<title>Signature Chenin Blanc paired with fish tikka masala tacos</title>
		<link>http://designnews.co.za/signature-chenin-blanc-paired-with-fish-tikka-masala-tacos/</link>
		<comments>http://designnews.co.za/signature-chenin-blanc-paired-with-fish-tikka-masala-tacos/#comments</comments>
		<pubDate>Tue, 19 Jan 2021 14:46:08 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Chenin Blanc]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Spier recipe]]></category>
		<category><![CDATA[Spier Signature Chenin Blanc]]></category>
		<category><![CDATA[Spier Signature Wine]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6656</guid>
		<description><![CDATA[Nothing quite says &#8220;Summer!&#8221; like a crisp, unwooded Chenin Blanc. When hunger strikes, whip up these tikka masala tacos for lunch. Assembling them is a breeze, and their creamy spiciness is the perfect match for the Spier Signature Chenin Blanc. Run out of fish? No problimo! The tikka marinade is incredibly versatile: you can use it with chicken or pork instead. While you enjoy that first sip of wine, leave the meat to marinate for a few hours, then simply transfer to a hot pan and stir until cooked. If you like your food hotter than the Kalahari in December, then add some chili powder from the start. The yoghurt and dill mixture will add balance and cooling creaminess to your tacos. The recipe makes 6 medium tacos. Ingredients: For the fish tikka: 1 teaspoon ground cumin 1 teaspoon ground fennel 2 teaspoons smoked paprika 2 teaspoons garam masala ½ teaspoon turmeric ¼ &#8211; ½ teaspoon chili powder (optional) 2 cloves garlic, finely grated A knob of ginger, finely grated Finely grated zest and juice of a medium lemon ½ cup plain yoghurt Salt &#38; pepper 600 g firm white fish, cubed 15 ml vegetable oil, for frying For assembling [...]]]></description>
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		<title>A Christmas Dinner Worth Celebrating!</title>
		<link>http://designnews.co.za/a-christmas-dinner-worth-celebrating/</link>
		<comments>http://designnews.co.za/a-christmas-dinner-worth-celebrating/#comments</comments>
		<pubDate>Thu, 26 Nov 2020 10:00:04 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Constantia]]></category>
		<category><![CDATA[festive season]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[hospitality]]></category>
		<category><![CDATA[Liz McGrath]]></category>
		<category><![CDATA[The Conservatory]]></category>
		<category><![CDATA[The Liz McGrath Collection]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6589</guid>
		<description><![CDATA[Make this Christmas Dinner the most sumptuous ever with a lavish six-course festive meal conceived and prepared by Executive Chef Paul Nash of The Conservatory at The Cellars-Hohenort in Constantia, Cape Town. The jewel of the Constantia Valley, The Cellars-Hohenort is an impeccably appointed five-star hotel located in a majestic heritage building and surrounded by 9 acres of award-winning gardens. The Conservatory offers panoramic views out onto the renowned grounds of the hotel, which, combined with the tasteful interior design and fine food, all serve to enhance the experience. It’s an incredible setting with a delectable menu – what better for your festivities? Whether you’re in Cape Town on holiday, staying at the hotel, or a resident Capetonian who prefers to enjoy Christmas in gourmet style rather than slave away in the kitchen for days, The Conservatory is a welcoming, family-friendly destination for a memorable festive celebration. Chef Paul has taken the yuletide spirit to heart and opens the meal with a themed Christmas cocktail. The clear Christmas Turkey consommé is a contemporary play on the traditional bird; as is the classic gammon terrine, which is accompanied by roasted apple and pear. Artisan breads and butters round off the starters. [...]]]></description>
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