This is the perfect drink to celebrate spring! Recipe and styling by Jacques Erasmus Photograph by Myburgh du Plessis
The blossoms have bloomed! Bring out the brooms and brighten up your home this Spring with the professional household cleaning range from Plush Supreme! No time to waste…
Now that the Union Bar is back in Johannesburg, and collaborating with J&B Rare Scotch Whisky, the here-today-gone-tomorrow brand is spearheading another innovation in mixology – the Cocktail Club! As the name suggests, the Cocktail Club is all about mixing it up with the best in the world to get the most out of fresh ingredients and international flavours. But like most things at Union Bar, it comes with a twist. Every Thursday, at the new Union Bar situated in the Norman Goodfellows Dispatch Warehouse at 18 Chaplin Street, Illovo – between 6 pm and 7 pm – you get…
The popular Unusuals Wine Festival is back to showcase South Africa’s lesser known varietals in the only focused platform in Gauteng of these wines. This not-to-be-missed display of…
A rich and comforting soup for those colder evenings. Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
A fun spin on Italian tiramisù with added pears and chocolate-infused beer! Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
Neil Swart and his business partner Anouchka Horn are set to revitalize the Capetonian dining experience. They have a dream of opening a small and bespoke eatery in the heart of Cape Town, with a difference. At Belly of the Beast guests will be served a menu using only seasonal, locally sourced and grown produce, paired with exquisite wines. This nose-to-tail eatery will ensure that every part of the animal will be used in the preparation and final dishes, making for unique and creative culinary combinations. The menu will change daily and there will be no menu options or set…
For the first time in Johannesburg, comic genius, Chris Forrest, and celebrity chef, Pete Goffe-Wood, scrumptiously blend comedy and cooking together into the ‘Top Gear’ of cooking shows. …
Super-easy lemon cheesecake Gone are the days of overly fussy cheesecakes! Condensed milk makes this version quick, super-easy and oh, so dainty… COOKING TIME: 30 mins + 1 hr, to chill | SERVES: 3 INGREDIENTS CRUST 50g melted butter 100g ginger biscuits, crushed into crumbs CHEESECAKE FILLING 5g gelatine powder 30ml (2 tbsp) cold water 125g cream cheese, at room temperature ½ tin (190g) condensed milk zest of 1 lemon + extra, to garnish 60ml (4 tbsp) lemon juice 125ml (½ cup) fresh cream, whipped to stiff peaks fresh blueberries, to serve METHOD For the crust, mix…
Local pastry Queen, Carmen Kobald has joined Chef James Diack’s team and is now sharing her love of pastry and decadent dessert creations with sweet-toothed patrons in one…
The crème de la crème of the Cape Winelands is descending on Durban for Mercury Wine Week’s 38th year. Taking place at the Greyville Convention Centre and added…