Why not try something outside your comfort zone, we’re talking a drink with a twist: Popcorn and Cognac milkshake! The subtle buttery notes of the infused popcorn level this milkshake up and bring back memories of childhood. Popcorn and Cognac Milkshake INGREDIENTS 1 cup popcorn kernels 30ml (2 tbsp) canola or avocado oil 1L (4 cups) milk 750ml (3 cups) fresh cream 100g (½ cup) sugar 30ml (2 tbsp) glucose syrup 15ml (1 tbsp) salt cognac or brandy, to taste METHOD PLACE the kernels and oil in a deep pot over medium heat and cover. Shake the pot periodically to…
Distell Inter-Hotel Challenge Sees Huge growth in 2022 Entries There are promising, new green shoots of confidence emerging in the hospitality industry, believes Eric Leong Son, Distell’s acting…
Warm up this Winter with an enticing new menu at the Constantia Glen Tasting Room or book a seat for one of their exclusive 5-course Winter Winemaker Dinners. As the vines begin to change colour, Constantia Glen ushers in the new season by welcoming Johann Roux to their team as Head Chef. Chef Johann is passionate about food and has been privileged to have catered for many influential people such as the Mazzotti family, Tim Noakes and Wilbur Smith to name a few. With about 20 years of experience in the hospitality industry, Chef Johann has put together an enticing…
With Spring just around the corner, we’re getting ready to spend more time in the blossoming outdoors. Whether you prefer to enjoy your time with tea in the…
Couscous is one of the easiest, quickest and most versatile sides to prepare and it works wonderfully served with stews and tagines. Although couscous may look like a grain, it is actually a form of semolina pasta with roots in Northern Africa. 5 tips to prepare couscous Use a 1:1 couscous to liquid ratio: This is the perfect ratio for cooking couscous that isn’t too soggy or too dry. Use stock instead of water: Although water is often used to cook couscous, using broth or stock adds more flavour to your couscous from the beginning so you don’t have to…
A basic Caprese salad is always delicious, but the addition of fresh cherries and a wild garlic dressing takes it to a new level of deliciousness. Cherry Caprese…
Herman Lensing has teamed up with Durbanville wine to highlight South African flavours with food and wine. Durbanville Wine teams up with chef Herman Lensing. Durbanville wine and Herman Lensing have joined forces to give South Africans a winning food and wine combo to celebrate national heritage in September and October. The brief to the acclaimed foodie was simple: create a recipe that highlights the excellence of Durbanville Pinotage. National Heritage Day falls on September 24 while the homegrown cultivar Pinotage is celebrated on the second Saturday of October every year. Melding the two in spirit, Herman – famous as…
Dry spice rubs are an extremely versatile and effective way to infuse bags of flavour into poultry, fish, meat and even veggies. Learn how to harness the best…
Pappardelle with Slow-Roasted Lamb Ragù, luxurious slow roasted lamb, roasted tomatoes and creamy parmesan. Pappardelle with Slow-Roasted Lamb Ragù INGREDIENTS 30ml (2 tbsp) olive oil + extra, to drizzle 5 lamb shanks 1 onion, peeled and diced 2 garlic cloves, peeled and minced 2 x 400g tins Italian whole cherry tomatoes/chopped tomatoes handful fresh rosemary leaves small handful fresh thyme leaves 125ml (½ cup) red wine 125ml (½ cup) lamb/beef stock salt and freshly ground black pepper, to taste To serve 450g dried pappardelle/tagliatelle pasta, cooked according to packet instructions vine tomatoes, cooked until slightly charred in a hot pan…
Inspired by the California roll, this deconstructed sushi salad is a fun way to enjoy the flavours of sushi without the effort of shaping a whole lot of…