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…
Roast pumpkin with horseradish and mint salsa Try this recipe for a delicious vegetarian option with a stunning balance of flavours. TOTAL TIME 1 hour | SERVES 6 …
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…
It’s that time of the year again when water bottles and snacks disappear from desks, eateries become crowded close to sunset and some breaths become slightly more odoured.…
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,…
As the sunny season comes to a close, it’s the perfect time to enjoy the last few warm days and balmy evenings in Cape Town. And what better…
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…
Cake smash photo shoots are a fun and memorable way to celebrate your baby’s first birthday. You can expect adorable photos that capture the moment of your little…
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…
The Valley Harvest Long Table at Boschendal promises an unforgettable food experience in support of great causes. A collaboration between Boschendal, Franschhoek Valley Wine Tourism and several leading…