A swirl of Cabernet, Rosé or Sauvignon Blanc now comes with something extra at Avani…
Dining
Somewhere between safari, saffron samp, and soft brown fits, Between U & I transformed Mokolodi…
A 25-year-old culinary student slices her way onto Africa’s biggest stage proving that patience, precision, and pure discipline can turn quiet talent into continental triumph GOSEGO MOTSUMI Some chefs chase fire. Keabetswe…
A wine fridge is nice. A system is better. Build a 12-bottle setup that actually…
From the heat of Gaborone’s food stalls to the heart of Francistown’s women, Mmammidi is…
The difference between a good braai and a great one might just be what’s in…
by Phenyo Motlhagodi Phenyo Motlhagodi is a Cape Wine Academy–trained wine enthusiast and the writer…
It’s not just a drink, it’s a statement. The golden ale is flipping the script…
A Michelin-starred chef landed in Gaborone, and suddenly, it’s not just about food — it’s…
Under cloudy skies in Mokolodi, a quiet wine revolution unfolded—less about labels, more about true…
How Botswana shoppers can decode wine labels, ignore misleading stickers, and choose better bottles in…
This e-book drags South African wine out of the cellar of snobbery and pours it…