This is a fun way of serving a cake roulade. It’s perfect for serving after a meal on warm summer evenings, and the kids will love it! Recipe and styling by Illanique van Aswegen Photographs by Adel Ferreira
Has it o-curd to you that when life hands you lemons, you can shake and bake it into this delicious lemon-poppyseed cake with cream cheese and lemon curd icing?…
Plaka invites you to #EatTogether at Plaka Menlyn Park! For nearly 25 years, Plaka has been South Africa’s go-to Greek restaurant with a long-standing philosophy of modern traditional Greek faire. The menu at their new-look Menlyn Park store includes traditional favourites like calamari, moussaka, kleftiko, whole grilled linefish, prawns, lamb chops as well as more contemporary dishes such as honey-mustard pork fillet and a delicious fully-loaded fisherman’s pasta. Street food such as yiros, souvlaki and toasted pitas are of course on offer for a quick meal on the go. Designed around Plaka’s ethos of “eating together”, there’s also “The Family…
To help you raise a toast to those bright sunny days lying just over the horizon, the Belgian Beer Company is tapping into the growing demand for fruit-infused…
Bliss balls often have a base of dates, which are high in sugar; we wanted to create a snack ball that, although not low carb, contains a good balance of protein, carbohydrates and fat, and is low in sugar. These bliss balls are ideal as an afternoon snack or breakfast on the run. Straight after making them, store in a sealed container in the freezer and defrost, about 15 minutes before you need a nibble. (You could also keep them in the fridge in a sealed container for up to a week.) Recipe and styling by Claire Ferrandi Photograph by…
Grab your stick and call in sick! What could be better than your best mates, jaw-dropping West Coast landscapes, mouthwatering grub straight from the coals and an awesome…
Print Recipe Red berry sorbet with pistachio soil Serves: 8 Cooking Time: 3 hrs + 4 hrs, to freeze Ingredients SORBET 100ml water 230g castor sugar 25ml lemon juice zest of 1 lemon 450g mixed frozen red berries BASIL SPONGE 300g salted butter 250g castor sugar 6 eggs 75g basil leaves, shredded 300g cake flour
Print Recipe Spicy salmon gravadlax with porcini hollandaise, asparagus emulsion and Kale and sesame crisps Serves: 4 Cooking Time: 3 hrs + 24 hrs, to cure Ingredients GRAVADLAX 250g fine salt 220g sugar 2 red chillies, deseeded and finely chopped zest of 1 orange 250g fresh Norwegian salmon, deboned and skin on 1 large red
Undoubtedly set to be the hottest pink drink of summer and ideal to make at home – the only special gadget you’ll need is a blender. Think Slush…
If you’re looking for the perfect on-the-go snack then look no further than the recently launched Blue Diamond Almonds snack nuts. Naturally cholesterol free, Blue Diamond Almonds have a deliciously nutty crunch and are perfect for curbing those mid-afternoon snack cravings. The perfect energy food, Blue Diamond Almonds are great for long trips on the road. Blue Diamond Almonds are packed with goodness such as calcium and vitamin E and are also GMO, gluten, peanut and MSG free. These crunchy nuts are available in four irresistibly bold and delicious flavours: Chilli and Lime, Roasted Salted, Salt ‘n Vinegar and Smokehouse. Blue Diamond Almonds are…
Checkers has recently announced that they are partnering with UberEATS to make holiday entertaining even more convenient for its Cape Town consumers this summer. The retailer has made…