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    In Cake

    Toasted S’mores Cake

    The beloved campfire treat in the form of a cake. INGREDIENTS CAKE 185 grams butter, softened 1 tsp vanilla essence 3⁄4 cup brown sugar 1⁄2 cup caster sugar 3 eggs 1 cup cake flour 3⁄4 tsp baking powder 1⁄2 tsp bicarbonate of soda 200 grams Tennis biscuits 3⁄4 cup buttermilk MARSHMALLOW 1 tbsp cornflour 500 grams caster sugar 350 grams liquid glucose 3⁄4 cup water 42 grams powdered gelatine 3⁄4 cup water, extra 1 tbsp vanilla essence GANACHE 300 ml cream 500 grams dark chocolate, chopped METHOD CAKE Preheat the oven to 180°C. Grease two 20cm springform pans and line…

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    In Competitions

    Stand a chance to win 1 of 6 copies of Pink Gin and Fairy Cakes By Jan Kohler

    Pink Gin and Fairy Cakes is a locally written and published cookbook by eco-warrior, dog lover, mother and wife (to name a few) Jan Kohler. The book is centered around the idea of family and fun and showcases how good food can be made and enjoyed by everyone. From the start, Jan credits her family. They are referred to throughout this book, recipes are named after them, their helping hands are pictured in her images and they are the ones she’s most keen to please. There is so much power in how food brings people together, how it adds to…

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    In Cake

    Christmas tree cakes

    You’ll have a tree-mendous Christmas with these easy tree-shaped treats! INGREDIENTS For the cakes ½ cup flour ½  cup ground almonds 1 ¼ cups caster sugar, divided 8 egg whites, at room temperature 1 tsp cream of tartar 1 pinch salt 1 tsp vanilla essence 3 egg yolks To decorate 1 cup white chocolate, melted 2 cups unsalted pistachios, finely chopped or ground ½ cup icing sugar 1 handful colourful dragée balls, optional METHOD For the cakes Preheat the oven to 170°C. CUT out 12 rounds of baking paper, fashion into cones and place in the holes of an ovenproof (silicone) cone…

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    In Lifestyle

    Your Starbucks festive favourites are back!

    The Starbucks Holiday menu is back! Classic festive favourites include the Gingerbread latte and the Toffee Nut latte, backed by the all-new Caramel waffle latte – yes, they turned the iconic stroop waffle into a delicious beverage! From November 4, 2021, Starbucks is bringing some festive flavour to those reconnecting with loved ones this holiday season, with the launch of its mouth-watering range of Holiday food and drinks. Starbucks welcomes the Holiday spirit with NEW Caramel Waffle Latte crafted with a combination of Starbucks signature espresso, steamed milk, waffle sauce, and topped with spiced caramel waffle crunch and caramel whipped…

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    Armenian-style eight layer cake
    In Cake

    Armenian-style eight layer cake

    INGREDIENTS 1¾ cups firmly packed brown sugar 2½ cups flour 2 tsp baking powder 1 tsp bicarbonate of soda 1 tsp ground nutmeg 1 egg 1 cup milk 125 g butter, melted and cooled ⅓ cup roasted hazelnuts, chopped ¼ cup cacao nibs or chopped dark chocolate Ganache 500 gram dark chocolate, chopped 2 cups pouring cream Coffee cream 1 Tbsp. boiling water 2 tsp. instant coffee granules 600 ml double thick cream ½ cup icing sugar, sifted 1 Tbsp. cocoa powder, sifted METHOD PREHEAT oven to 180°C. Draw two 18 cm circles on each of four large sheets of…

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    In Caxton

    The ultimate starter “101” guide

    Joburg-based master baker Babette Kourelos of Babette’s Bread rises to the occasion and answers all our questions about making a starter (fresh home-made yeast) By Babette Kourelos of Babette’s Bread Photographs by Annalize Nel and Babette Kourelos Q1. How do I make a sourdough starter and approximately how much starter is required for a standard-sized loaf? A1. To make a standard-size loaf of bread, you will require between 50g and 100g of ripe and refreshed starter. You can make your own sourdough starter by mixing flour and water together and leaving the mixture to ferment. This mixture (which is a…

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    In Lifestyle

    The Doctor’s In

    In tribute to International Whisk(e)y Day on March 27, we spoke to Dr Bill Lumsden, director of distilling, whisky creation and whisky stocks at The Glenmorangie Company. He is a pioneer in maturation techniques, and today is as excited about single malt as he was when he took his first sip in 1984. BY MALU LAMBERT PHOTOGRAPH SUPPLIED “Single malt, in comparison to blended whisky, is more distinct and idiosyncratic,” says Dr Bill Lumsden, his Scottish vowels bending pleasantly over the word “idiosyncratic”. He may as well be describing himself – he’s famously leftfield in his approach to whisky making.…

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    In Lifestyle

    New Owners at River Meadow Manor celebrate with a sumptuous festive feast

    River Meadow Manor, a prominent boutique hotel, conference and wedding venue in Pretoria was recently acquired by celebrated South African hotelier, Siyanda Dlamini and the launch of the new ownership was celebrated at a sumptuous festive feast for business partners, colleagues and media. Dlamini was excited to showcase his venue and some of the delectable dishes on the menu that will make up the showstopper Christmas lunch special at this beautiful property that once belonged to Jan Smuts. The Christmas lunch menu, curated by Chef James Griffiths, featured only the freshest locally grown and seasonal ingredients and included beef bitterballen,…

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    In Features

    Winner Winner, Melville | Johannesburg restaurant

    Familiar flavours made new… you simply have to try the chicken at Winner Winner, Melville’s newest, most vibey spot! The team behind Joburg favourites like A Streetbar Named Desire, Perron, The Griffin and The Office are at it again! Thom Hughes, Christa and Grant Ansell and Martin Jakoby (Christa’s brother) seem to have a foolproof recipe when it comes to opening restaurants. From the time they opened their first eatery, The Loft in Melville, they’ve blazed a tasty trail through the city, becoming known as much for their quirky take on cocktails as their outrageously moreish food. Maybe it’s because…

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    french champagne festival
    In Cape Town

    Wine Concepts “Finer Things in Life” French Champagne Festival

    Wine Concepts “Finer Things in Life” French Champagne Festival celebrates this year’s event with the theme of “Boas & Bow Ties” on Saturday 9th November 2019 Join hosts Wine Concepts in celebrating their eighteenth year of staging this prestigious event at the Vineyard Hotel in Newlands. This year, for the first time, we will be hosting the event on a Saturday afternoon and using not only the magnificent Summer Room, but the adjoining gardens too! The event will run from 15h00 to 18h00 along with co-sponsor Legacy Lifestyle. We will be offering numerous cuvees for tasting from premium and boutique…

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    Cauliflower and roasted garlic soup
    In Wine

    Food & wine pairing – August 2019

    Warming wines (including a winter white) paired with warming dishes to see you through the last stretch of the cold snap. Journey’s End The Huntsman 2017, R95 Part of Journey’s End’s new Tales Series, this shiraz, mourvèdre, viognier blend is named after the original kennels the Gabb family found on their farm dating back to 1822, and where the winery now stands. Outstanding value. This aromatic wine opens with violets and spice. Dark brambleberries lie richly on the palate; the tannins are supple and smooth, the acidity, just refreshing enough. Pair with: Cauliflower and roasted garlic soup. Win! Journey’s End Vineyards…

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    Pumpkin, Gruyere and sage risotto
    In Caxton

    Pumpkin, Gruyère and sage risotto

    This pumpkin, Gruyère and sage risotto is perfect as a side dish to meat or chicken, or served on its own as a starter. Recipe by Illanique van Aswegen Assisted by Myra van Aswegen Photograph by Adel Ferreira Assisted by Jömeri Mouton Like this recipe? Try out our other risotto dishes! Easy mushroom risotto (it’s the ultimate risotto recipe!) Asparagus risotto balls (seasonal and delicious) Chocolate risotto (yes, folks, it goes both ways!)

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    In Caxton

    What are SA’s top pastry chefs making the first lady in their lives (aka Mom) for Mother’s Day? Meet Megan Meikle

    Meet Megan Meikle, Pastry Chef at Grei at the Saxon What is she whipping up for Mother’s Day? “I decided to bring my mother’s love for Pavlova and tiramisù together to create what I have decided to call a ‘tiramisù meringue puff’. Tiramisù, meaning ‘pick me up’ in Italian, is an apt and decadent dessert to not only ring in the colder winter months, but also to celebrate a mom who does a stellar ‘pick me up’ job whenever I need her.” Watch the step-by-step video for inspiration below and find the full recipe below: TIRAMISÙ MERINGUE PUFF Serves 6…

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    Orange and ginger-glazed duck with caramelised citrus recipe
    In Wine

    Food & wine pairing – May 2019

    Here are some standout wines to try this May, paired with delicious recipes from our magazine; from aperitif to dessert. Valdo Prosecco Rosé Floral Edition Brut (750ml), R280 Aperitif Blossom, rose water, summer watermelon and red cherry aromatics bounce up from this lively prosecco. Luscious red berry fruits such as strawberry and raspberry come to the fore, developing into a soft, floral finish. Pair with: Phyllo tartlets with artichoke cream and smoked salmon Win this one for mum! We’re giving away a Valdo Prosecco Rosé Floral Edition Brut Magnum valued at R630. The beautiful floral design on the bottle was…

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