• The scenic coastal suburb of Hout Bay is nestled in a pretty valley almost halfway between the city and Cape Point, and is known for its beautiful beach, bustling fishing harbour and majestic mountain views. It also happens to be home to a bunch of Hout Bay restaurants that have become favourites among the community. Fish is caught daily by local fishermen and served in many of the restaurants, however, there are many different Hout Bay restaurants, which offer a diverse range of cuisine, from the catch of the day and sushi to Italian and Asian. The beauty about eating…

    Courvoisier cocktail recipes Try these refreshing cocktail recipes for your next get together with friends. We Found Joy INGREDIENTS 50ml Courvoisier VSOP 15ml Falernum Liqueur 15ml Monín…

    Parsnip, pear & prosciutto Parsnip, pear & prosciutto is a side dish like no other, perfect for family roasts. TOTAL TIME 40 minutes | SERVES 4  INGREDIENTS 1 kg parsnips 460 g pears 2 tbsp honey 2 tbsp extra virgin olive oil 6 small sprigs fresh rosemary 2 slice prosciutto  METHOD PREHEAT the oven to 200°C.  SCRUB and trim parsnips and core pears. Cut parsnips and pears lengthways into wedges. LINE an oven tray with baking paper.   PLACE parsnips and pears on a tray; drizzle with honey and extra virgin olive oil, then add fresh rosemary. Season with salt…

    Pink lemonade fools Refreshing and tasty dessert. PREP TIME 25 min | COOK TIME 5 min | SERVES 4  INGREDIENTS 250 g strawberries, hulled ⅓ cup lemonade 300 ml whipping cream ⅓ cup store-bought lemon curd ⅓ cup coconut flakes, toasted, plus extra to serve 1 ½ cups pink candy floss METHOD THINLY slice 5 strawberries into rounds and quarter the remaining strawberries.  PLACE quartered strawberries and lemonade into a small pot over high heat and bring to the boil. Reduce heat and simmer for 5 minutes, mashing the strawberries with a fork a few times during cooking,…

    Raspberry ice-blocks The perfect treat or to add in juices or any other drink! Perfect for this recent warm weather.  PREP TIME  5 minutes + freezing time | COOK TIME 5 mins | SERVES 6  INGREDIENTS 1 cup frozen raspberries ⅓ cup icing sugar 1 cup sparkling water METHOD COOK together raspberries and icing sugar in a small pot over low heat, stirring occasionally, for 5 minutes or until raspberries soften.  USING the back of a large spoon, push raspberry mixture through a sieve into a jug. Discard seeds. STIR sparkling water into the raspberry mixture. Pour into six…

    Studio H launches pioneering culinary industry resource, including digital hub and downloadable reports. Following extensive research into the cross-cultural cuisines that make up South Africa’s immense and diverse culinary landscape, Studio H is excited to launch 100+ Flavours as its first report on the new platform. As a culinary-minded design agency, Studio H is known for curating and publishing annual food trend reports and is now set to expand its reach and repertoire with the launch of this first-of-its-kind digital hub. “Through our ongoing consultation work and curation of projects over the years – mostly for food brands – we…