RECIPE AND STYLING BY NOMVUSELELO MNCUBE PHOTOGRAPH BY DYLAN SWART AND HEMA PATEL
What’s a doughssant? A cross between a doughnut and croissant, of course! Recipe and styling by Robyn Timson Moss Photograph by Roelene Prinsloo
RECIPE AND STYLING BY NOMVUSELELO MNCUBE PHOTOGRAPH BY DYLAN SWART AND HEMA PATEL
South Africa’s largest and most loved travelling wine show – the TOPS at SPAR Wine Show – has taken the effects of the countrywide COVID-19 lockdown on the…
Cooking fatigue is real and after weeks of bidding farewell to food delivery options, this weekend South Africans were once again reunited with the sound of the notification, informing them that their meal is on the way. Uber Eats is thrilled to announce that since 1 May 2020, customers have been able to order food via the app whilst in the comfort of their own home from 9am and 7pm daily, with the option of contactless delivery. The first weekend of food deliveries has seen a tremendous amount of excitement from customers, with the top three most ordered items on…
Fitch & Leedes, the premium range of authentic mixers, has relaunched its glass bottle collection in a trendy new retro look. Sealed with a crown cap and embossed…
This soup will warm you up this winter!
At Resurface Graphics, they are an innovative team of exceptional people that offers sensational design and expert craftsmanship. And this is what sets them apart in the industry.…
Place 1kg potatoes, peeled and cut into wedges, in a large, lidded saucepan over medium-high heat. Add enough water to cover the potato, plus salt to taste, and bring to the boil. Cover the pot with the lid and cook the wedges until tender, but not mushy, 15 – 20 minutes. Drain in a colander and transfer to a bowl. Place a frying pan with 2 tbsp olive oil and 1 tbsp butter over high heat, then fry the boiled wedges in batches until golden, 3 – 4 minutes per batch. Place on paper towel to drain excess oil. In…