South America is known for its broad-shouldered reds, but as barbecue season draws closer, it’s time to ditch the Malbec and make space in the fridge for these vibrant, light-footed reds

By Sean Sherman and Mecca Bos Serves 4 | Prep 20 mins | Cook 1 hr 4 large sweet potatoes FOR THE EGUSI 1 small onion, diced 2 garlic cloves Coconut oil, for sautéing 2 roasted red peppers 70g egusi (m

Join Sevillanos enjoying their city as the weather warms this spring, with art exhibitions in unusual locations and paddling trips along the river

In Lebanon, food is not simply eaten, it is shared, argued over, lingered on and remembered. From the mountains to the coast, and especially in Beirut, cooking is deeply tied to identity, hospitality

Illustrating clearly that South Africa is one of the wine world’s current hotspots for character and value, this tasting saw 60% of the wines entered scoring 90 points or more

Mark the move into spring by trying some spicy whites made from the Gros Manseng grape