Eatdrinkcapetown

13/09/2026

02/09/2026

Exciting things coming soon that will have you shooting something tasty, too 🤭

For now… toste 🤓

31/08/2026

My relationship with the ocean’s salt began when I was twelve and my mum took me for my first surfing lesson. I’ve been a water baby ever since. I love the shock of cold water in the morning, the way it forces your lungs open, the ritual of swimming with friends and the strange clarity that arrives afterwards.

Even the way I cook carries that connection. Sea salt ground between my fingers, worked into something that will eventually become a meal shared with people I love.
It sounds small. Perhaps, that’s the point!
Not everything meaningful needs to be loud, extravagant or endlessly productive.

Sometimes it’s a handmade product. A butter-making class. A conversation with the person who made something from scratch. A meal cooked slowly. An afternoon spent learning how something came to be.
These are the moments that remind me to look a little closer.

I’m learning that young adulthood doesn’t always have to be about chasing the next thing. There can be real nourishment in leaving a little breathing room between experiences, stepping away from disruption and allowing curiosity to lead instead.
A little less consumption.
A whole lot more of: “tell me how you made this.” 🧈🥞

25/08/2026

'I Can’t Speak for Freddy', written by and starring Alyssa Dionne (and Matthew Vey) that is directed by Morne Visser, sits firmly in the must-see category of Cape Town live theatre productions for 2026. Tickets for their final run of I Can’t Speak for Freddy comes to The Outlore Base, 80 Hout Street, 27–28 August where tickets are R120.

There is a rain-soaked walk home. There are conversations that linger. There is the unmistakable electricity of first love.And then there is grief.

What makes I Can’t Speak for Freddy so compelling is that grief is never treated as a neat, linear journey. It does not arrive in five conveniently labelled stages. It doesn’t behave itself. It doesn’t wait patiently in the wings for its cue.

Instead, it moves. It swells, recedes, returns and changes colour.

I Can’t Speak for Freddy ultimately left me thinking about life. About the people who walk beside us for a chapter. About the things we say too late. About the things we never say at all, but haunt us in the chambers of our own heads. Our very own Mr Porters, pressure cookers of inert feeling that churn inside ourselves.
And about how, sometimes, the greatest act of remembering is simply allowing someone else’s story to be heard.

Maybe we can’t speak for Freddy. But we can listen.
Read more on my review via the blog post link below:
https://www.eatdrinkcapetown.co.za/i-cant-speak-for-freddy-reflecting-on-a-journey-through-cape-town-live-theatre/

| Author’s note:
I dedicate this blog post to a beloved friend that inspired me to always embrace the moments that we cherish, Muhammed Wallah. Within you, I found a sense of peaceful belonging in an unlikely and whacky friendship that I will carry with me for the rest of my life. Rest in peace. 🤍

09/08/2026

I can write endless poems about food. How it lights up a room. How it brings us together. How it fills us up with warmth and belonging.

The art of food is in its essence. It’s in the way it can be ready in five minutes, or be a glamorously prepared 6-hour affair. It’s in a perfume that hangs in the air and carries down passages, sometimes even before you see it.

I love the way that food can be a comfort. It’s a gentle reminder to look after yourself, or in a case of needing to reground to reality.

I love the way that food can be a source of praise, pleasure, promise, and unpretentious. All at the same time.

I love that it’s in our daily routine. It’s a reminder for balance, but also a fast-paced fuelling machine that steams ahead to keep us going forward.

I love the way that this describes food, and it’s not even about food. It’s about the women that have raised me, taught me, principled me, guided me, cheered for me, and consoled me.
It’s not about food.

Happy Women’s Day, for us all. 🩷🧡🩵💛

24/07/2026

Boschendal Citrus Festival has me moving and dancing along in the naartjie orchards, unmistakably one of the best weekends!

24/07/2026

Holy moly… Inzalo Agave Spirits is killing the game! 🥳

Recently accoladed with 4 international awards since its debut (yes, DEBUT!), the beautifully warm, red agave spirit is taking to becoming a world-class favourite.

Read more via the link in my bio! 🤭



The farmlands are not just awe-inspiring. Here, the agave spirit’s ingredients are grown in the ancient seabed soils of the Klein Karoo, near Ladismith, for more than three hundred years. Agave was first brought to South Africa by the English and Spanish some three centuries ago, used in part to stop cattle crossing the railways, and later spread inland as hardy, drought-resistant feed during dry years. Left to adapt to intense sun, high soil salinity, and one of the country’s harshest growing climates, the plant developed characteristics found nowhere else, including the red-tipped leaves that give Inzalo’s “red agave” its name. How fanciful! 🪭



It’s simply not just a new form of sipping. It’s a story within a glass, which turns heads as much in its body as with its striking colour!

The spirit is the result of a two and a half year journey across Mexico and South Africa. “We spent two and a half years identifying different species and taking measurements from both plants and soils from around the country,” says co-founder Diego Avila, a trained biologist.

Read aaaaall about its history, growth, and abundant farm story via the link in my bio. 💌

17/07/2026

Between the Bokke, Bafana Bafana, and Women’s Rugby league the past few weeks… well. South Africa has officially added another reason to raise a glass. 🥃🇿🇦

Inzalo Agave Spirits, produced from wild "red agave" near Ladismith in the Klein Karoo, has earned four prestigious international awards for its very first release, including a Double Gold at the International Spirits Challenge.

What makes the story even more remarkable is that Inzalo isn't tequila or mezcal. It's an entirely new category of agave spirit, shaped by South African soil, climate and craftsmanship. From hand-harvested agave and wild yeast to small-batch distillation, every bottle celebrates a uniquely local expression that's now turning heads around the world.

I love seeing South African producers proving that world-class innovation can grow right here at home!

How do you prefer your agave? 💌

12/07/2026

📍McGregor, done well! Among the olive trees, daydreams and excitement for the future grow.

05/07/2026

Whenever I walk along the streets of Kalk Bay, I’m reminded of the bittersweet words of Emily Dickinson:
“I wish you a kinder sea,”

How powerful to know that when we are near it, there is a calming effect on our nervous system? The expansiveness, the blueness and salt. And many of the Kalk Bay locals used to dedicate their livelihoods to being out at sea, or peddling via the stations to maintain the diverse grassroots of their coastal homesteads.

I spoke to a stranger today that is a salesman of books over the weekend, and he noted how humans are so particularly affected by the weather.

The Kalk Bay community was built off of what we call in Afrikaans, “bestaans-bedrywe” — meaning, quite literally translated to English, “survival business endeavours”. It means, that supporting the local and ethical supply chains is imperative for our coastlines as much as it is for the reelers, linemen, entrepreneurs, and families that we walk past every day.

If there is any bit of a message or prompt I can hope to share, it is to be fair in your choices of consumption. Choose local, wait for a seat, listen to the stories, ask questions, and act with empathy.