Carefully crafted from property-grown grapes, the Ernie Els Wines’ Major Series collection begins with their Merlot. The 2018 vintage is rich, with luscious dark cherry and plum on the nose. It’s elegantly balanced by notes of pipe tobacco and fresh tilled earth which blends into the herbaceous notes of buchu and bay leaf. This medium to full-bodied wine displays great complexity and will continue to evolve for five to eight years in the bottle. It’s available from the Ernie Els Wines Online Shop as a single bottle and has recently been awarded 4 Stars in the Platter’s Guide in 2022.…
This maple-roasted parsnip soup with golden parsnip crisps is the perfect soup for a dinner party! Maple-roasted parsnip soup with parsnip crisps Serves 10 | TOTAL TIME 1…
Your best defense against colds and flu this winter could be your food. Keep infections at bay with these nutritious and delicious flu-busting foods! Flu-busting Food to keep colds at bay! By Tanya Kovarsky Recipe and styling by Anna Monali Photograph by Mark Green It is said that prevention is better than cure and, considering there is still no cure for the common cold, perhaps our best line of defence is to build up our immunity so that we don’t succumb to infection. Good news is that one of the most effective ways to prevent colds and flu is by…
You cannot go wrong with this quick, easy and oh-so-delicious sweet and sticky T-bone steak with blooming onions for dinner! For the Steak 1 cup soya sauce ⅓…
How to cut a cake Cutting your cake this way is not only interesting , it will maximise the amount of cake portions you will get out of your cake! Step 1: Remove all unnecessary decorations from your cake including ribbons and toppers and dowels if it is a tiered cake .We recommend using a serrated knife to cut. Make sure you have a tray readyto serve. Step 2: From the curved edge make a straight cut across the cake from one side to the other. We use the width of the knife to determine how wide to make the cut. Lie the…
Warm rooibos and raspberry cocktail A delicious alternative to the raspberry and rum cocktail we all know and love. They this wonder full winter delight of Warm rooibos and raspberry…
Vegan avocado and lime tartlets With a nutty crust and a filling packed with flavour and zing these Vegan avocado and lime tartlets will have you asking ” is that vegan?” Recipe and styling by Sarah Dall Photograph by Myburg du Plessis MAKES 5 | TOTAL TIME 45 mins + overnight, to set INGREDIENTS BASE 100g pecan nuts 50g desiccated coconut 200g pitted dates 3 tbsp coconut oil, melted and at room temperature + extra, to grease FILLING 80ml (⅓ cup) coconut oil, melted and at room temperature 1 large avocado, peeled, pitted and roughly chopped 50ml (about 2 limes) fresh…
Onion tart Looking for ways to create healthy meals on a budget has become a way of life for most of us, considering the ever-rising food costs and…
Forage and Feast – SA’s only premium private label endorsed by a Michelin star chef Checkers is approaching the second anniversary of its premium private label range, Forage and Feast, the country’s only private label product range endorsed by SA’s first Michelin star chef. Launched in November 2020, Forage & Feast set the supermarket standard for premium food products and includes items typically only found at speciality delis and food emporiums. The unique range is also endorsed by South Africa’s first Michelin star chef, Jan Hendrik van der Westhuizen. “The quality, provenance, ingredients and attention to detail of the range is…
Baked kale salad with roasted sweet potatoes, spicy baked chickpeas and fresh pear A hearty autumn salad that’s packed with healthy ingredients and served with a lovely cashew…