Easter is a time for cooking, feasting and expressing gratitude. Let GLAD help make the holidays a little easier with their handy product range and creative tips for Easter fun and festivities! Let the kids decorate Glad Zip Seal Bags with stickers and coloured pens so each one has their own safe storage for all their Easter Treats. This also makes it easy to freeze treats if they melt. Making some Easter treats? Entertain the kids with decorating using Glad Zip Seal Bags. Fresh hot cross buns are easy to freeze ahead of time, in Glad Freezer Bags, then defrost…
If you don’t have access to your favourite magazine in print format during these trying times, don’t stress. We’ve got your back! We’re giving you a 70% discount…
There’s still time to enter for a chance to win SPAR vouchers worth R30 000. We’ve extended the time you have to enter our Easter competition – make sure you enter below! Stand the chance to win vouchers from SPAR worth R30 000! HOW TO ENTER To enter this exciting competition, simply find the hidden Freshline logo on the above image and SMS where you spot the word (for example “cupcake”), followed by your full name, ID number, email and postal addresses to 48404.* *SMSs charged at R1,50 each. Free SMSs and SMS bundles do not apply. Terms and conditions apply.…
In tribute to International Whisk(e)y Day on March 27, we spoke to Dr Bill Lumsden, director of distilling, whisky creation and whisky stocks at The Glenmorangie Company. He…
PAIRED WITH: Cape of Good Hope Altima Sauvignon Blanc Cape of Good Hope recipe series by Ilse van der Merwe (thefoodfox.com) Photographs by Tasha Seccombe
Locally farmed trout is quick and easy to prepare. Ask your fishmonger to pin-bone the fillets for a completely boneless experience that’s popular with the whole family. Also…
Everybody loves a large, fresh snoek on the braai! Bring some new life to your snoek traditions with the addition of this colourful salsa, bursting with sweet, juicy, tangy flavours. PAIRED WITH: with Cape of Good Hope Caroline Cape of Good Hope recipe series by Ilse van der Merwe (thefoodfox.com) Photographs by Tasha Seccombe
March right up; some delectable drops have arrived on the shelves—offering incredible value. Chateau Del Rei Sparkling Dry, R74.99 for a 6-pack Chateau Del Rei, sparkling wine in a…
Prue Leith Culinary Institute student Cebisa Songca hard at work When South African-born chef, restaurateur, cooking school founder, writer and TV presenter Prue Leith celebrated her 80th birthday last month on home soil at the recently renamed Prue Leith Culinary Institute, Anna Trapido clinked glasses with this grande dame and revisited the landmark moments that make up the map of her incredible journey. Photographs courtesy of Prue Leith Culinary Institute Prudence “Prue” Leith was born in Cape Town on 18 February 1940. She grew up in Johannesburg and says that: “My earliest childhood food memories are very South African –…