Book your coffee fix

There is now nothing, it would seem, that doesn't need a healthy injection of chemicals or added weirdness. Or so food technologists and retailers have decided.

The right stuff

Watch out, hipster coffee hangouts: the best coffee in Johannesburg comes froma chain store (of sorts) deep within a mall, whose primary business is not even coffee.

I'm talking about the café in the revamped Exclusive Books in Rosebank Mall. Its coffees are the sort I dream of, with deep, three-dimensional flavour and great balance. No cappuccinos here; instead they make a knockout flat-white. Even the decaf is magnificent.

I hope other branches follow suit. The last cup of coffee I had at an Exclusive-related Seattle was nothing to text home about. Exclusive Books, Upper Level, Rosebank Mall. 011-447-3028

Keeping it clean

There is now nothing, it would seem, that doesn't need a healthy injection of chemicals or added weirdness. Or so food technologists and retailers have decided.

Items which for decades - even centuries - have been just fine without them are now deemed a potential health risk (or should that read lawsuit?).

Busy choosing mustard, I was mystified to read the labels on almost every bottle. For some reason preservatives, colourants and acidity regulators are necessary to stop modern mustard from killing or offending you in some way.

Why is it, then, that Pommery, perhaps the world's most famed mustard, sits alongside these chemical concoctions with no added nonsense at all? My own bottle of Pommery - opened almost a year ago - is still in fine fettle, so I'm not sure I understand the problem.

As the Woolworths dairy fiasco continues to keep twitterers and consumer watchdogs busy, it seems increasing vigilance is needed when we walk supermarket aisles. We must trust nothing and question everything. Depressing. But also potentially empowering.

If you want to ramp up your knowledge on these fronts, visit the fantastic crusaders at grassconsumeraction.wordpress.com. They are local food heroes of the very best kind.

Cheat's preserved lemons (actually nicer)

As summer approaches, lemons will become a bit less delicious and a lot more expensive.

For centuries, they have been preserved for the lemon-less months by salting. Though they make a wonderful pantry item, I prefer this quicker method to keep lemons, or even just use them on the day. They are seriously addictive done this way. Eat them with grilled fish, with roasted beetroot, chopped into a curry. The list is endless.

For one jar: cut three medium lemons into thin slices and remove the pips. Place in a smallish pot and pour in just enough mild extra virgin olive oil to cover. Simmer on the lowest heat imaginable for about 20 minutes. When they are soft but not mushy, spoon into a jar, seal and keep in a cool place or the fridge. Bring to room temperature before eating.