Raspberry ice-blocks The perfect treat or to add in juices or any other drink! Perfect for this recent warm weather. PREP TIME 5 minutes + freezing time | COOK TIME 5 mins | SERVES 6 INGREDIENTS 1 cup frozen raspberries ⅓ cup icing sugar 1 cup sparkling water METHOD COOK together raspberries and icing sugar in a small pot over low heat, stirring occasionally, for 5 minutes or until raspberries soften. USING the back of a large spoon, push raspberry mixture through a sieve into a jug. Discard seeds. STIR sparkling water into the raspberry mixture. Pour into six…
Cake smash photo shoots are a fun and memorable way to celebrate your baby’s first birthday. You can expect adorable photos that capture the moment of your little…
Studio H launches pioneering culinary industry resource, including digital hub and downloadable reports. Following extensive research into the cross-cultural cuisines that make up South Africa’s immense and diverse culinary landscape, Studio H is excited to launch 100+ Flavours as its first report on the new platform. As a culinary-minded design agency, Studio H is known for curating and publishing annual food trend reports and is now set to expand its reach and repertoire with the launch of this first-of-its-kind digital hub. “Through our ongoing consultation work and curation of projects over the years – mostly for food brands – we…
The Valley Harvest Long Table at Boschendal promises an unforgettable food experience in support of great causes. A collaboration between Boschendal, Franschhoek Valley Wine Tourism and several leading…
Galjoen, a South African sustainably sourced seafood restaurant, plans to open its doors in Cape Town later this year in Cape Town’s trendy East City district. The restaurant is the brainchild of chefs Anouchka Horn and Neil Swart from the Belly of the Beast fine dining restaurant in Harrington Street. This reservation-only dining experience, to be located on Harrington Street as well, will host a set tasting menu featuring only local and responsibly caught seafood. Being mindful of the Southern African Sustainable Seafood Initiative (SASSI) list, a project aimed at educating wholesalers and restauranteurs about responsible fishing practices, Galjoen works…
Naked orange and nectarine cake If you’ve not heard the term ‘naked cake’ before you might be perplexed as to its meaning. Quite simply, it refers to a…
The Ladles of Love ‘Love Food’ campaign kicked off in February and what better way to open our hearts than to contribute to this heart-warming campaign, which continues until the end of March. Sadly, small children living in impoverished communities are battling hunger every day. The impact of unemployed parents means there is no food at home, and certainly no money for toys. The results is, a lack of stimulation and social engagement and these factors, together with malnutrition can cause stunted growth and cognitive development issues. The Ladles of Love ‘Nourish Our Children’ programme for 2023 supports Educare Centres…
The South African Breweries (SAB) was the first in the local beer industry to launch a podcast this week. The ‘More Cheers’ podcast – with the tagline, ‘making…
Coffee is unanimously the drink of choice when it comes to morning beverages. If you’re like us, you can’t start your day until you’ve had your coffee. Though most of us love and would go to great lengths for that first morning cuppa, some of us still aren’t clued up on the varieties of coffee, and how they differ from one another. That’s what we’re getting into today! One of the most common ways to differentiate coffee is by the roast level. There are two primary roast levels: light and dark. While both types of coffee are made from the…
In 2013, the United Nations declared the 20th of March International Day of Happiness. Numerous studies have shown that happiness is a vital human necessity, one that allows…