The Grande Matriarch 2015 Method Cap Classique The Grande Matriarch is Nitida’s first attempt at making a 100% Pinot Noir, a serious style Method Cap Classique. It’s exuberant, pretty and generous. A delightful fine effervescence accentuates ripe raspberry and cherry within rosewater, with just a hint of marmalade which culminates in a memorable tautness. Cost: R195 per bottle (RSP) and available at all major liquor stores over the festive period. Roku gin Roku Gin, the latest Japanese gin to hit South African shores, attributes their subtle, yet complex flavour profile to the seasons and harvesting their botanicals at the precise…
Our December issue just hit shelves and if you’re planning a festive feast these holidays, you have to add the Pure Indulgence issue to your cart. Here’s why……
In our December 2019 issue, we show you how to make a gingerbread house for your dog. If you are looking to recreate this recipe, here are some gingerbread house printable templates for you. You can find the recipe for the gingerbread dog house in our December 2019 issue. Make your own gingerbread house with this free template
With the selection of chef’s knives available today, it can be daunting to know which one to choose. Blade profile and handle shape are a personal choice, but…
These tasty prawns are perfect to serve before a meal.
This month’s selection features vegan-friendly wines paired with vegan dishes. I love the sight of the sun bouncing off a glass of crystal clear wine—but did you know…
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…
These quiche squares are so easy to make and are perfect for leftovers too. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Choux pastry is deceptively simple to make, and very rewarding, since the different shapes that can be created from it look spectacular! It’s also the perfect base on which to build a variety of flavour profiles. WHAT IS CHOUX? Choux (French for cabbage) dough, also known as pâte à choux, is twice-cooked to create the airy, hollow French pastry we know and love. Sweet versions of choux pastry are normally filled with cream for a dessert or sweet snack, while the savoury type can be filled with anything from shellfish to cream cheese, and served as hors d’oeuvres. Recipe by…
One winner takes it all! We’re giving you the chance to win the ultimate Western Cape getaway and so much more, all valued at over R23 000! Excited?…