Get ready to indulge in a monstrously tasty Velvet Cake Co. treat, this Halloween. The mouthwatering limited edition ‘BOO!’ cake consists of six alternating black and orange layers of rich velvet buttermilk sponge, layered with their famous velvety cream cheese frosting, coated with buttercream and finished off with a black and orange trickle. Priced from only R475, the ‘BOO!’ cake will be available to purchase online and per slice in their stores from 19-31 October 2017. The Velvet Cake Co. will continue to provide all their usual treats throughout the season and free broom rides. For more information and to…
Arrive in style with a Splash of Pink and indulge in the beauty, simplicity and elegance at the second Paul Rene Bubbly Festival. Take a journey to the ravishing…
Cassava flour is the latest buzz ingredient in gluten free baking and Paleo circles, mainly because it is soft and fluffy, neutral tasting and ordinary cake wheat flour can be substituted with cassava flour in a 1:1 ratio in traditional bakes. Although more costly than conventional cake wheat flour, it is considerably more reasonable than other gluten free alternatives like coconut- or almond flour. Cassava flour is mostly comprised of starch and so, isn’t suitable for those following low carb lifestyles. Produced from the yucca root grown in the tropical fields of Brazil, cassava is often thought to be synonymous…
This delicious starter or side dish is sure to be a talking point! Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
A real crowd pleaser! Informal lunch or dinner at its best Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
A delicious egg-based dish, perfect for a hearty breakfast or light “brinner” (breakfast for dinner). Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
After completing matric at Boitumelo Secondary School, Terror enrolled in a Retail Travel diploma at the Jeppe College of Commerce and Computer Studies. From October 2012 to February 2013, he worked as a trainee at the Riviera on Vaal Hotel and Country Club, where he gained his initial experience as a waiter. He then took part in a learnership through CATHSSETA as a trainee and earned a National Certificate in Professional Cookery. Read more about the Unilever Food Solutions Chef of the Year competition here.
Grande Provence Heritage Wine Estate, Franschhoek Make the most of summer in the Franschhoek winelands with a rustic picnic in true French style under majestic oaks at Grande…
Recipe and styling by Claire Ferrandi Assisted by Nomvuselelo Mncube Photograph by Dylan Swart