Start your new year on a happy high by joining the colourful, annual harvest parade on Saturday, 28 January, in Stellenbosch – the heartland of South African wine. Adding to its prominence, the event takes place in the very same week that South Africa commemorates the 364th year since wine was first made in Mzansi. Ours is the only country in the world with a recorded official date – 2 February 1659 – for this occasion. Harvest festivals are however ubiquitous in wine farming communities around the world, and serve not only to celebrate but also to bless the impending…
A new year always inspires us to quit bad habits and declutter our homes. However, once we’re back at work and settled into old routines, our best intentions…
Michele Mistry is the Ayurvedic Nutrition Consultant and Director of INDIKAAP Vegan Ayurveda. Michele studied Ayurvedic Nutrition and Marma Massage at an Ayush-accredited treatment and training facility in Kerala India. She became a Raj yoga facilitator with the Heartfulness Institute in 2004. As the owner of INDIKAAP Vegan Ayurveda, her intention is to inspire people to make life-affirming food choices, grounded in the time-honoured holistic health science of Ayurveda. She also brings greater awareness of Ayurveda through consultations, retreats and a range of hand-crafted food products that make an Ayurvedic lifestyle simple. What is Ayurveda? Ayurveda is a Sanskrit word…
Taking a break from alcohol is always a good idea, and with so many alcohol-free alternatives on the shelves these days it’s become much easier. Whether you are…
Veggie patch pie A hearty vegetarian meal. PREP TIME 30 minutes | TOTAL TIME 1 hour 45 minutes | SERVES 4 INGREDIENTS 300 g beetroot, peeled 500 g butternut, peeled ⅓ cup olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 100 g kale, leaves and stalks sliced thinly 2 ½ cups (625 ml) vegetable stock ¼ cup (70 g) tomato paste 400 g tin cannellini beans, drained, rinsed 2 tbsp finely chopped parsley 1 cauliflower (1.5 kg), trimmed 1 cup (120 g) grated cheddar extra parsley, to serve METHOD PREHEAT the oven to 220°C. CUT…
Let’s make 2023 the year of self-care themed New Year’s resolutions. We’ve rounded up 4 relaxing deals to nurture the new you… Luxury experience for 2 in Groot…
Spanish-style leg of lamb Enjoy this alfresco Spanish-style leg of lamb this summer. PREP TIME: 15 minutes, plus marinating time (3 hours, or overnight) | COOK TIME : 1 hour 15 minutes | SERVES: 8 You will need to start this recipe the day before. INGREDIENTS 2.2 kg lamb leg 170 g chorizo sausage, coarsely chopped 5 garlic cloves, halved 1 tbsp paprika ¼ cup olive oil ½ cup dry sherry 2 tsp coarsely chopped fresh thyme METHOD PLACE lamb in a large baking dish. Pierce deeply all over using a sharp knife, push sausage and garlic into…
Cheesy leek filo spiral with minted yoghurt Loaded with wow factor, this is a deceptively easy dish to make! Use 1 or 2 sheets of phyllo, according to…
If you’re visiting Joburg, or just looking for a new lunch spot among the array of Rosebank restaurants, look no further than Clico Boutique hotel in Rosebank! As a foodie who has trawled across the city for the perfect quiet spot to grab a good bottle of wine and eat phenomenal food, you might imagine my excitement when I discovered my new favorite lunchtime affair at one of the top Rosebank restaurants, with live jazz to complement! Nestled in the heart of Rosebank’s leafy suburbs, Clico is a small and intimate boutique hotel and restaurant boasting an incredible wine list…
Prawn, avocado & asparagus salad It’s fresh, it’s easy and so delicious. Try this Prawn, avocado & asparagus salad. PREP TIME 10 minutes | COOK TIME 25 minutes…