FoodForward SA (formerly FoodBank SA) started in 2009 to address the growing problem of hunger by connecting a world of excess to a world of need. In partnership with all the major wholesalers, retailers, and manufacturers, our mandate is to collect edible surplus food and non-food groceries, for redistribution to registered Beneficiary Organisations (BOs). We call this process Foodbanking. We have branches in Cape Town, Johannesburg, Durban, Port Elizabeth, Rustenburg and Free State. This Mandela Day, FoodForward SA invites the public to register on their website to volunteer in one of the PnP stores nationally, to assist with the in-store…
A complete refurbishment of the Radisson Blu Hotel, Sandton’s 13th floor has seen the hotel’s restaurant and bar area transformed into a timelessly elegant space befitting of its…
From an early age, Dad’s play an influential role in shaping our life’s course. They subtly influence our personalities and tastes and steadily weather our moods and emotions as we age. Our childhoods and adolescence are punctuated by Dad’s final say. This year, as a spirited gesture, gift your Father a bottle of Flagstone’s Last Word fortified wine, a hat tip to the gentleman who’s supported you for so long. From its warm ruby-red colour, spicy, toasty oak notes and dark fruit bouquet to its sweet eccentricity and gentlemanly character The Last Word has a Dad feel to it. We…
Your protector, comforter, advisor, mentor, coach, teacher, greatest supporter and Father. Whether he’s your biological dad, grandfather or someone you regard as a father figure in your life…
This gin cake was used as the base for our buttercream succulent cake. Now you can have your gin and drink it too! This gin cake makes a standard 17cm cake with two layers. Bake recipe twice for a four-layered cake.
‘Where there is cake there is hope; and there is always cake’, wrote Dean Koontz. Regardless of the context in which Dean has written this, a good slice…
South Africa’s number one cream cheese brand, LANCEWOOD®, is at it again, scouting for Mzansi’s best baker. This year’s winner will not only walk away with the 2018 Cake-Off® Challenge title – and bragging rights – but will also win an all-expenses-paid trip to New York City worth R150 000. Following the success of the first Cake-Off® in 2016, LANCEWOOD® is looking to up its game – encouraging the crème de la crème of the country’s bakers to enter their tastiest and most creative sweet or savoury recipes using at least one LANCEWOOD® product. Now it’s up to you to…
This recipe for confit duck is used in the honey-glazed duck breast and confit duck crépinette with baby vegetables and cardamom jus recipes from our July 2018 issue.…
Bon appétit! Drawing inspiration from the rich history of French cuisine, this delectable spread from SPAR will bring the flavours of France straight to your kitchen. Plus stand a chance to WIN a R1 000 SPAR voucher! Simply fill out the form below and answer an easy question (HINT: the answer is in the recipes). CAULIFLOWER VELOUTÉ WITH BRUSCHETTA Serves 4 – 6 EASY 1 hr WHAT YOU NEED 1 large cauliflower, cut into florets 30ml (2 tbsp) SPAR Extra Virgin Olive Oil SPAR Salt and freshly ground SPAR Black Pepper, to taste 45ml (3 tbsp) SPAR Salted Butter 1 onion,…