Interesting, Ethical & Artisan Food
View the featured food stories below or find more food products and services
Green Guerrillas is a social enterprise that provides a practical working model of sustainability. We hold workshops and courses, host learning lunches, and sell our organic compost, vermicast, seedling mix and potting soil, encouraging anyone to start growing.
Sarah Venter's fascination with baobab trees, along with her strong ethical and sustainability values, led to her starting EcoProducts in 2006. This superfruit is packed with health, and the products support communities and the future of the baobab in Africa,
Delightfully colourful KishMish products bring Persian flavours into South African terrain. Sharon and Amal Ma'ani and their family are passionate about sharing Amal's heritage.
This veggie box scheme focuses as much on supporting local Port Elizabeth producers as it does on sourcing certified organic. So it's a mix of both local, non-certified organic, and local organic.
Yerba mate is a natural hot drink prepared like tea, by steeping the yerba mate leaves in hot water. It is loaded with vitamins and minerals that give you stamina. It is also known for aiding weight-loss.
Vovo Telo is now a successful nation-wide slow food franchise. But it was once just a wave of inspiration in a young surfer's mind. We visited the source in Richmond Hill, Port Elizabeth.
Gillian O’Shea started Terra Madre SA because she was frustrated with not being able to purchase clean food. She now delivers organic produce and free range hormone free meat in Gauteng weekly.
From toys to cheese. Jo and Brian Dick made the shift and ignited a life long passion for food. They now sell over 140 different cheeses from forty five South African farms.
“A passion and appetite for meat” is Andrew and Craig Broughton’s motto. These two Port Elizabeth born, Lancashire raised brothers have been steadily gaining fame as The 2 Fat Butchers. Their Leicestershire Pork Pies are devoured all around South Africa.
Several years in the making, this raw food recipe book is designed to live in your kitchen and really make a difference to the way you and your family eat on a daily basis.
Situated 65 kilometres from Johannesburg, near Hartbeespoort Dam, Mkholo Olive Farm is the first commercial olive farm on the Highveld. They're striving to go organic and keeping it as natural as possible.
Mzansi Organic Teas operates in Johannesburg and distributes the high quality fairtrade and organic teas of French organisation Les Jardins de Gaia.
Caroline McCann started as a lawyer but has become a passionate promoter of ethically raised meat, through her butchery, Braeside Meat Market in Parkhurst, Johannesburg.
Gourmet Gurus restaurant and The Farm Stall are a very eco-conscious set up that focuses on local, organic, free range goods. They make and grow most of their products and ingredients on site, and use eco-building concepts too!
Wensleydale is more than a certified organic farm. It was started by one of the pioneers of organic food in South Africa, and now acts as a distribution centre for fresh and dry goods across SA.
Calorie Conscious is a business that has tasked itself with the doing the hard work for busy people who don’t want to spend the time required to ensure they are eating a balanced, healthy low-fat diet.
Market On Main is "made for the people of Joburg by the people of Joburg". Stallholders are Gauteng based food producers and designers. Located at Arts On Main.
Now an institution in the KwaZulu-Natal Midlands, Swissland Farm was established in 1992 by farmer Fran Isaac. Now with a herd of 70 goats the farm provides a goat and cheese experience that people flock to.
It's not easy to find high quality breads that are allergy-free. Or so we thought. Mrs Bread Care (Dalia) has made it her life mission to provide this for people. And she is succeeding.
The Calabash Trust is a community development organisation in Port Elizabeth. Focusing on building schools as the centre of the community, they have a strong focus on food gardens.
Aquav is the first company in South Africa to provide mineral water in returnable glass bottles. The eco-chic bottles are beautifully designed and durable enough to be returned, sterilised and then re-filled.
Highveld free range egg farm is located in the beautiful Dargle region of the Midlands. They're sold under the brand of Speckled Hen Free Range Eggs.
Dargle Ducks is a very young and brave venture from the Midlands, KZN. Dean and Serene have created a duck heaven for their open range ducks, which won the Best Small Producer: Paddock award in the Eat In DSTV awards this year.
Businessman Roger Beadon woke up one day and decided to move to the country. He now runs Addo's White House, a guest lodge and goat farm, and produces goats' cheese, soap, and chilli sauce, amongst other things.
Hope Meats are a husband and wife team passionate about supplying top quality meat to individuals who care about the humane treatment of animals and traceability of their food. The meat products are "as close to organic as possible".
Nora Choveaux and Rob Symons are two passionate environmentalists whose love for nature and food have converged in the form of an organic farm in Pietermaritzburg. They sell organic herbs and organic salads at no extra cost in retail stores.
Wayfarer Trout Farm is a stunning spot in Dargle, Midlands of KZN. They raise trout and cold smoke them on the farm. Andre and Sue are the ex-Joburger farmers who have "down-sized" to the country.
Jakkie and Susan Botha run the Port Elizabeth arm of Cape Town based Urban Harvest - a business offering a vegetable gardening / design service for your home.
Carla and Quentin are making mushroom growing fun with The Mushroom Factory growing kits. They've developed kits for oyster, shiitake, portabella and button mushrooms.
The Passionate Pomegranate Co are trying to do for the humble pomegranate what others have done for cheese and wine in South Africa
A farm in the Karoo grows figs for the fresh fig market, as well as dried fig products and fig jams. No sprays are used on the figs on this farm.
ILanga Fire pancake restaurant can be found in a beautiful mud brick hut in coastal Transkei in the Eastern Cape. It caters to comfort seeking travellers doing the Wild Walk and staying at the Bulungula Eco-lodge.
La Petite France is an artisan cheese company based in Pietermaritzburg, KZN. Their camembert and brie cheeses are handmade from jersey milk and free of chemicals and additives. Their story describes the cheese making process and includes a video.
Pepe Charlot is an authentic artisanal French goats' milk cheese range. Based in Johannesburg, cheesemaker Gerald Tanesse named it after his grandfather, who instilled the love of goats cheese in him as a child.
SOGA is a team of citrus farmers in the Eastern Cape committed to organic growing. Their holistic philosophies run through all areas of their business, which is a now a thriving export company. They also produce organic citrus juice, sold locally. Certified organic by Ecocert.
Rosedale Farm started out as a conventional citrus farm, but after a chemical mishap, farmer Keith Finnemore converted to organic. Over 12 years later it's a thriving business, and beautiful B&B spot in the Sundays River Valley, Eastern Cape.
Paul and Shereen Duncan started out with a dream. They wanted live off the land, raise a healthy family and live a more relaxed life in tune with nature. In following this path, they’ve also managed to share their vision with their local community, and to supply organic food to Midlands residents local to the Karkloof area through Dovehouse Organic Farm.
Wherever Chris and Brad go they seem to leave a wake of some thriving initiative or another... Think Cape Town’s Karoo Moon, Neighbourgoods Market, Bead Boys... Now they’re back in their home territory, the Eastern Cape, and their focus has moved from their farm on the Kei River to a working shop/deli selling organic and local produce in Port Elizabeth.
It’s somewhat ironic that a man with a fear of bees would end up as a beekeeper. But Richard's story is exactly that. He describes his awakening to the world of beekeeping while watching the opening scene in a 1980s film adaptation of Robin Hood - Maid Marion tending to her hives. “It’s difficult to explain. But there’s something about it. Bees just represent something peaceful - living with nature.”
A rustically beautiful farm in Citrusdal growing citrus fruits, deciduous fruits, rooibos bushes for rooibos tea, buchu, proteas, free range chickens, pot-bellied pigs and some vegetables.
While the Tierhoek wine farm isn’t certified as organic it is managed in an organic way with (at present for the last 6 years at least) zero use of non-organic pest control. The remote site, situated 760m up in the mountains, is influenced by cool Atlantic sea air from the west coast along with dry heat from the mountains. Because the farm is so remote and quite high up in the Cederberg it is less vulnerable to migrating pests from neighbouring farms.
If you’re from South Africa, chances are you’re had many a cup of delicious and nutritious rooibos tea. But have you ever wondered about the process of getting the tea from bush to cup? In fact, have you any idea what a rooibos bush even looks like?
The Real Food Trip Across South Africa
As part of our mission to tell the food stories of South Africa we left Cape Town to travel across the country from February until May 2012. Along the way we photographed and filmed all the places we visited and the people we met. We've been telling these stories through our featured listings. Thank you South Africa for sharing with us!
It's rare to read news about casinos that pioneer the green movement. That’s why it’s very refreshing to see three gaming establishments in the U.S. that actually attempted to overhaul their services not only to serve guests with organic food but also harness the power of renewable power. Read more...
Artisan Food Blog
Latest entries in our artisan food blog covering South African food topics.
Posted on 06 October 2014
The suring is often considered a weed. It grows wild in coastal or woodland areas, world over. It is also known as the wood sorrel. A delightfully tart, fully edible plant that will lift many dishes.
Posted on 22 September 2014
The 22nd of September is International Organic Day! Here's some tips from Earthbound Wines on how to get more organic this year.
Posted on 22 August 2014
The “little water flower” is one of South Africa's most famous edible plants. It has a long history of use by the indigenous Khoikhoi, both medicinally and as a nutritious food.
Posted on 01 August 2014
This beautiful deep red fruit is a fairly common garden and hedge ornamental. Some think it's poisonous, but it's actually a sweet and fleshy fruit with multiple uses.
Posted on 13 July 2014
We're exploring an exciting new collaborative blog series with Loubie Rusch of Making KOS. In recent years Loubie has been experimenting in cooking with the edible varieties of indigenous plants, as part of her desire to reignite this aspect of South African culture. She’s developing a tantalising range of bottled produced - much of which she forages for - and also offers veldkos foraging walks and cooking classes in Kommetjie and at Foodology in Kenilworth.
Posted on 16 May 2014
Mama Rosie Makosa saw a need in her community in Brown's Farm, and took action. She's moved from strength to strength, and now runs Foodpods as well as Sakhulwazi Women’s Organisation.
Posted on 04 May 2014
Sibongile Sityebi is an urban farmer who heads up Asande Food Garden in Gugulethu, Cape Town. The organic garden provides produce weekly for Harvest of Hope. Sibongile hopes to secure land in Philippi to farm.
Posted on 06 April 2014
Johan Terblanche started with only three hectares of land in the early 1990s. He's now one of the biggest landowners and farmers in Philippi.
Posted on 28 March 2014
Have you ever looked at your dinner plate and wondered where the food came from? Who grew it, and how? Maybe you’ve felt a little uncomfortable with the fact that you didn’t know these answers, or perhaps even a little distrustful of the system that churned it out. It was this sort of thinking that lead Skye Feldman to start growing food at the age of 20.
Posted on 16 March 2014
As consumers become more informed about what they put on their plates and demand for free-range and pasture-reared products increases, it is sparking an interesting trend within the South African landscape. That ethically-raised pork that you are eating could very well come from an emerging farmer who for the very first time has access to land and opportunities that were previously limited.
For some stalwart coffee-drinkers and pseudo-philosophers, a day without caffeine is a day wasted. Ordinarily, a regular cappuccino may be found without the need to boycott all other establishments under the same postal code. But for many loyal aficionados, it’s Dario’s Café or nothing at all.Read the story...
Following are upcoming food events in South Africa.
See more upcoming events
Following are the latest posts on the Food With A Story forums.
14 September 2014 03:30 PM
DON'T BE FOOLED BY CLEVER COPY.So we all know what free range, grass fe... more...
09 September 2014 02:12 PM
Hey can I please be advised on where to source Pintade/Guinea Fowl/Tarenta... more...
29 August 2014 08:32 PM
Cape town:91 Kloofnek Road | Tamboerskloof | +27 (0)21 424 3217German baker... more...
14 August 2014 07:14 AM
When Caroline was the lone voice in the meat industry demanding grass fed m... more...
06 August 2014 04:02 PM
Due to popular demand, The Flying Pan now delivers freshly made Banting din... more...