There is nothing like biting into soft, pillowy marshmallows, and they are so easy to make at home! Try our sexy smoked marshmallows – with their subtle fragrance from the smoked Earl Grey tea and beautiful ripples of berry sauce, even Cupid wouldn’t be able to resist these! Recipe and styling by Thulisa Martins Photograph by Graeme Wylie
Take a journey to Nederburg this summer for a breathtaking blend of the traditional and the contemporary, just like its wines. Set against the imposing Drakenstein Mountains near…
5 WITH 1 We’re showing you 5 wicked ways with watermelon GIRLS’ NIGHT OFF Feet up, ladies. The boys are on duty this Valentine’s Day… CAPE TOWN, UNEXPLORED Discover Cape Town’s hidden culinary gems ANOTHER STRING TO THEIR BEAU Chef Ivor Jones is dishing it up, tapas-style, at Beau Constantia’s Chef’s Warehouse IT’S STILL R ‘N R TO THEM Leigh and Louis Roux of Pablo Eggs-Go-Bar fame welcome us into their beautiful home CARB CURB A sharing caprese, fillet with peach salsa and cookie dough blondies PET’S POZZIE Our fur kids hold a special place in our hearts – but…
It is National Rooibos Day today (16 January) and we’re celebrating by spoiling two lucky readers with a Freshpak hamper valued at R500 each! Why rooibos? Celebrating this unique and proudly South African drink is easy – most South Africans love the product and drink it regularly. The health benefits of this unique South African product are known around the world. Rooibos Day will be celebrated all over South Africa and the rest of the world on social media and everybody is invited to take part and also organise their own Rooibos Day events and share their perfect #RooibosMoment. Did…
This is an easy, deconstructed trifle that makes use of all the delicious chocolate and cherry flavours found in a traditional Black Forest cake. Be warned, it is…
Cherries and chocolate – a match made in foodie heaven! When using eggs for baking or desserts, it is always best to use them at room temperature. By Illanique van Aswegen Photographs by Adel Ferreira
Puleng Moshoaliba took the traditional lamington and jazzed it up by adding a much-loved red velvet twist to create these heavenly bite-sized bakes. Photograph by Graeme Wylie
This is delicious served with grilled pork, beef or fish and garnished with microherbs. Recipe and styling by Sarah Dall Photograph by Donna Lewis