• In celebration of the women of South Africa, The Cellars-Hohenort Hotel & Spa in Constantia is pulling out all the stops on Friday, the 9th of August. Hosting a lavish Women’s Day Brunch (R645 pp) that kicks off at 10:30, bookings are now open, and groups can be accommodated at private tables on request. For the ultimate spoil, an overnight stay package (from R2745 pp sharing) is also available for those who wish to stay on after the brunch and make the most of the public holiday. View this post on Instagram A post shared by The Cellars-Hohenort…

    Welcome to a new era of indulgence with Macro Mixes’ Mylktart Bowl Cake! If you’re anything like us, cake isn’t just for special occasions — it’s a daily delight. With their premixes, you can enjoy a slice of cake every day without the guilt. Enjoy the benefits of a high-protein, low-carb dessert that’s free from added sugars, gluten, and grains. It’s a sweet way to treat yourself while sticking to your health goals. Dive into this delicious recipe and make everyday a celebration! View this post on Instagram A post shared by Food&Home (@foodandhomesa) ALSO SEE: Baked milk tart https://www.foodandhome.co.za/features/baked-milk-tart

    There is nothing better than a table teeming with tasty tapas. Invite your amigos round and try these delicious spicy chorizo croquettes recipe. ALSO SEE: Scala Pasta/Bar brings Italy…

    There’s nothing more comforting than a steaming bowl of soup, especially during the cold months. However, eating the same soup for multiple days can become tiresome. Instead of tossing the leftovers, you can freeze them to enjoy later. Here’s a guide on the best way to store and freeze soup, and how to reheat it safely. Freezing soup Cool the soup Before freezing, allow the soup to cool. Refrigerators and freezers can’t cool soup quickly enough to be food-safe. To speed up cooling, place the pot of soup in a bath of ice water in the sink and stir often.…

    Nestled amidst the rolling hills and vineyards of the beautiful Robertson Valley, Van Loveren is a family-owned wine farm steeped in tradition and passion.   Van Loveren’s story traces back to 1937 when Hennie Retief acquired the land and named it after his wife’s ancestor, Christina van Loveren. What started as modesty vineyards of just red muscadel has flourished over three decades under the stewardship of successive generations of the Retief family. Van Loveren’s journey reached a significant milestone when Nico and Wynand Retief, Hennies’ sons bottled the first Van Loveren wine in 1980 with 500 bottles of Premium Grand Cru,…