After a good couple of shady months, hibernating underneath blankets and always having the fireplace going, it’s time for a welcomed change. The birds are chirping slightly earlier, the sun is peaking through our curtains and the fresh scent of the garden blossoms are all screaming that ‘spring has sprung’. There’s nothing like vibrant colours, enriching textures and patterns to get the heart pumping. Bringing the outside in is what the season is all about, and with these simple spring decor trends, giving your home a little spring makeover is as easy as going for a stroll outside. 1. A…
Exotically vibrant and warmly expressive, Le Creuset introduces the Cayenne Collection in fiery red. Named after the nutritious and spicy cayenne pepper, Cayenne’s mesmerising red-orange hue radiates beauty…
The Wonderbag is up for yet another accolade; the Food Planet Prize rewards excellence in environmental-based food innovation. South Africa (14 September 2022) – Wonderbag, a South-African-based startup founded by social entrepreneur Sarah Collins, has developed a simple yet pioneering cooking tool that continues to cook food which has been brought to boil by conventional methods. It was created to combat the risks of open-fire cooking in South Africa and Africa as a whole. The Wonderbag is a non-electric portable slow-cooker that requires less fuel and reduces exposure to active fires. Thus reducing the risk of shack fires and general smoke…
Feast on Cape Town’s best home pizza kit Nothing quite brings people together like pizza. What better way to do this than in the comfort of your own…
Gluten-free muesli bars We’ve put together these gluten-free muesli bars for when you’re next looking for a guilt-free treat! MAKES 10| HANDS-ON TIME 15 min|TOTAL TIME 1 hour | Gluten-free INGREDIENTS 100 grams butter, chopped ⅓ cup firmly packed brown sugar 2 tbsp honey 2 cups rolled oats ½ cup finely chopped dried apricots ⅓ cup desiccated coconut ¼ cup sunflower seeds 2 tbsp pumpkin seeds ½ tsp ground cinnamon METHOD PREHEAT the oven to 180°C. GREASE a deep 20cm square cake pan; line base and sides with baking paper, extending the paper 2cm above the edge. STIR butter,…
Ideas for organising your kitchen If you’ve resolved to get your kitchen organised, we’ve got some great inspiration! More like organising your kitchen: 6 Top tips for a brilliantly…
Paneer, chickpea and vegetable curry This Paneer, chickpea and vegetable curry recipe can be made in 30 minutes or less – but that doesn’t mean that you’ll skimp on flavour SERVES 4|HANDS-ON TIME 30 min| TOTAL TIME 30 min |Vegetarian INGREDIENTS Peanut oil, for shallow-frying 6 curry leaf sprigs 2 tbsp peanut oil, extra 1 onion, thinly sliced 2 garlic cloves, thinly sliced 4 cm piece fresh ginger, grated 100 grams curry paste 400 grams canned chickpeas (garbanzo beans), drained, rinsed 400 grams canned diced tomatoes ½ cup water 400 grams paneer cheese 150 grams green beans, halved crossways on the…
RIO LARGO Olive oil boasts fragrant fruity flavours The name RIO LARGO means “wide river”; an apt name for an estate bordering the Breede River in the Western…
Get to know Jan Hendrik van der Westhuizen! A household name – and for good reason! Being the first South African chef to obtain a Michelin star, Jan is making waves in SA and beyond! Ask any food enthusiast worth their salt what they think of Jan Hendrik and you’re bound to see smiles and wide eyes. Growing up in South Africa, Jan spent his childhood on a farm in Mpumalanga where he spent time baking to avoid working on the tractor. Fast forward a couple of years and Han has become one of South Africa’s brightest culinary stars, making a…
Glorious, gorgeous Grootbos Effortlessly tucked away between mountain, sea and forest, Grootbos Nature Reserve is the epitome of luxury and relaxation. With numerous awards and accolades, it’s easy…