Charles Back is the third generation owner of the South African wine and cheese estate, Fairview, in Paarl. Here he spends his days with his wife Diane and their Anatolian sheepdog, Anna. Charles has two grown-up children, Bridget and Jason. “Jason is a qualified commercial pilot, and as a day-job he looks after Fairview’s IT, while Bridget works as a creative strategist and producer at Design Indaba. Both kids are very much their own people!” Charles gushes. Your life in the wine industry is stuff of legends—how have you applied your business philosophies to your parenting? I like to support…
Buddy Valastro and the bakery crew are back in the mix! It’s hotter than ever as they bake even more elaborate and delicious creations! Buddy is one of…
Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this cannellini bean, bacon, rosemary and spinach soup recipe will take less than 30 minutes to prepare. How to make chicken stock: Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and bring to a boil. Make sure you skim off and discard any scum from the surface. Reduce the heat…
Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this chicken tortellini and mushroom soup recipe will take less than 30…
Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this Greek lentil soup recipe will take less than 30 minutes to prepare. How to make vegetable stock: Heat 30ml (2 tbsp) of sunflower oil in a large pot and add 1 chopped onion, 3 chopped leeks, 3 chopped carrots, 2 chopped parsnips and 3 chopped celery sticks. Toss to coat, cover and cook, 3 – 5 minutes. Add 2,5L of water and bring to a boil. Skim the surface and add 3 bay leaves, a few peppercorns, 2 garlic cloves and 45ml…
The world’s most decadent cake with the perfect combination for anyone to enjoy. You simply add all the ingredients into your OptiMUM for a quick mix and pop…
“My favourite thing about this salad is its sheer wow factor – all the fresh ingredients are visually appealing!” Vickie Crease Seasonal and colourful mix of fresh fruit, vegetables and herbs of your choice (I used green and red grapes, broccolini, sugar snap peas, green beans, yellow petit pans, rainbow carrots, grapefruit, yellow peppers, blueberries, radishes, shimeji mushrooms, raspberries, granadillas, baby heirloom tomatoes, Brussels sprouts, fresh sage and edible flowers) balsamic vinegar, to serve (optional) olive oil, to serve (optional) HOW TO DO IT Wash and chop the fresh seasonal fruit and vegetables, leaving any stalks on ingredients like radishes…
“This pie will always remind me of my mother – who is an expert baker – and our happy days in Greece with the family.” Vicky Crease Photograph…
The famed Wacky Wine Weekend takes place from 31 May to 3 June 2018. This well–established event has become a wine institution in the social calendars of people across the country, attracting wine connoisseurs, novices and families & friends alike travelling far and wide to “taste the lifestyle”. 2018 marks Wacky Wine Weekend’s 15th anniversary and the offering this year includes produce from over thirty-five established wineries and tourism establishments in the Ashton, Bonnievale, McGregor and Robertson region. The participating wineries will be opening their cellar doors to showcase the finest vintages in the Robertson Wine Valley. Over the course of Wacky Wine Weekend, award-winning wines can…