The sub header ‘Cookies, cakes and everything in between’ seen under the title is probably the most suitable phrase to describe the contents of the spectacular book Modern Baking by Donna Hay. Upon first glance, Modern Baking displays tones of dark browns and auburn with a bold white title embossed into the front cover, the book gives off notes of authority and power with it’s strong presence. You feel almost comforted, that it is here to guide you into a life of sweetness. Donna is concise in her introduction, but still captures the real reason why many of us love…
In a first for Eat Out, chief judge Abigail Donnelly has announced her judging panel for the upcoming 2022 Eat Out Restaurant Awards. Joining her in 2022 are…
An ode to summer, these nectarine roses are easy to make and look impressive. Nectarine roses recipe: INGREDIENTS 1 sheet of puff pastry, thawed 7-8 ripe nectarines, thinly sliced 1⁄2 cup sugar-free apricot jam Powdered erythritol, to serve MEHOD PREHEAT oven to 200°C and spray a muffin tin, set aside. ROLL the puff pastry sheet out to a 30cm rectangle and slice into 6 long strips. Spread 2 tbsp of jam onto each strip. Place slices of nectarine in a half-moon shape, making sure the slices stick out at the top. Fold the bottom half over the slices and start rolling…
The fourth and highly anticipated edition of the celebrated annual Spier Light Art will be presented from 18 March to 18 April 2022. Experience an evocative world of…
Time to try something new! With Woolies’ passion for innovation, there’s always something new and exciting on the shelves. From dairy to mocktails, this round of newness has…
Take a journey with us as we dive into the wonderful fairytale world that is High Tea at the Cellars Hohenort. The Cellars Hohenort is a magnificent Cape Town located hotel tucked away in the heart of Constantia. Nestled between rolling hills and a forest of trees, its white walls stand tall and bold against the green of the landscape. Having garnered a number of prestigious awards over the years for food, experience and excellence, The Cellars-Hohenort has long been a place for locals and tourists to indulge in the luxury of fine dining, breath-taking views and quality living. As…
These Crispy fried mushrooms are the new kids on the block! Tender mushroom strips fried to golden crunchy perfection and slathered in a glossy spicy sauce. Holy moly,…
By Karen Hart Makes about 3½ jars of 250g each Ingredients: 700g ripedessertpeaches, peeled, stoned and diced1½ cups fresh raspberries2 cups granulated sugarJuice of 1 lemon Method: Layer the fruit and sugar in a large glass bowl, cover with clingwrap and leave overnight at room temperature. Put the fruit, sugar and lemon juice in a large saucepan or preserving pan and gently simmer for 20 minutes or until the fruit softens. Turn up the heat and bring to a boil. Boil for 20 minutes until it reaches setting point. Remove the saucepan from the heat while you test for a…
10 things you need to know about MasterChef SA season 4 1. It’s a shift from the traditional reality TV broadcast mode From Monday 28 February, MasterChef SA…
When we saw this Yoghurt custard bread trend on TikTok, we decided to put it to the test! We can confirm that it’s an absolute winner: quick, easy and a super delicious better-for-you sweet brekkie treat. The filling tastes so much like baked melktert, it’s actually uncanny! We tried out three fun flavours ranging from simple to shmancy! Feel free to put your own spin on this recipe and go wild with the toppings. You can even try using flavoured yoghurts! MAKES 3 / PREP TIME 10 min / COOK TIME 10 min INGREDIENTS 1 large egg ¼ cup double…
Author and speaker, Nicky Rowbotham is a woman on a mission. Her aim? To help people create an amazing flow of energy that allows them to live their…