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? Recipe and styling by Claire Ferrandi and Nomvuselelo Mncube Photograph by Dylan Swart
This refreshing glass of zestiness is the perfect antidote to a hot day. Raspberry lemonade cordial is a delightful twist on a classic cool-down. You can substitute the raspberries with…
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 beers with the launch of Liefmans Yell’Oh on local shelves. The release of Liefmans Yell’Oh follows in the footsteps of Liefmans Fruitesse, the world’s first fruit-infused beer specifically brewed to be enjoyed over ice. While Liefmans Fruitesse was all about bright berry notes, Liefmans Yell’Oh celebrates the sunshine-splashed flavours of sparkly pineapple. Those pineapple notes are backed up by delicate hints of lime, apple, elderflower and basil to deliver a glass full of fragrant…
Weltevrede Wine Estate has two new additions to their Simplicity collection; Lemon Zest unwooded chardonnay and Turkish Delight Rosé. This collection is unpretentious, striking, fresh and relevant where…
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 surf? You don’t want to run on empty when hitting the waves, now… Recipe and styling by Jules Mercer and Tara Sloggett Photograph by Toby Murphy
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 Puppie meets a crisp, icy glass of rosé, fragranced with all the summertime sweetness of fresh strawberries. Dust off the cocktail glasses or Champagne coupes for when next you have friends over – this is the perfect excuse for a creative “cocktail”, which could even double as a light dessert, dressed up with some fresh berries or diced pineapple. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Although the quintessential taste of London dry gin (which we all know and love), juniper berries do, however, have a few alternative uses. Of course, particularly useful for…
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 a number of solutions-driven convenience meals and household essentials available to order on the UberEATS app, including the exclusive Ready-to-Cook and Ready-to-Braai ranges. Delivered in under 40 minutes, hassle-free entertaining has never been easier. Checkers carefully compiled its UberEATS product offering with consumer needs in mind in order to cater for the following (familiar) scenarios: Last minute braai? Have everything from briquettes, firelighters, Steakhouse Classic rump, Championship Boerewors, Ready-to-Braai oepsies, garlic bread,…
This is the perfect dessert for the holiday season. It is decadent, sweet, creamy and beautifully layered Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira