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 –…
SA’s original artisan ‘up’-market brings the coolest stuff you’ve never seen to Cape Town and Joburg this autumn. Every year the KAMERS/Makers creative team spends weeks curating the…
The first few months at the beginning of the year are usually the longest… and toughest of the year. Not too long ago you were enjoying late, lazy mornings, fun in the sun with family and friends and treating yourself to all things delicious while taking in a fantastic view. Being back in the real world doesn’t have to be so daunting. If you find yourself constantly dreaming about cocktails and sunsets, try some of these delicious Bloedlemoen Gin cocktails to help ease those post-holiday blues. Bloedlemoen pronounced ‘Blue’d Le Moon’ is the first Blood Orange Gin in the world and the…
GLAD is constantly looking for ways to make our lives easier, while keeping our food fresh, for longer. For lunchbox inspiration, look towards your leftover ingredients and food…
Recipe and styling by Robyn Tomsin Moss Photograph by Dylan Swart
What else to do on the day of love, but celebrate the love of eating and drinking! Here are my Valentine’s pairing picks, and make sure to pick…
There’s no better way to pay tribute to Tanqueray No. TEN than by listing 10 multifaceted reasons to give this premium gin pride of place in your bar or on your drinks trolley 1 While most gins on the market use citrus peel or rind in their recipes, Tanqueray No. TEN was the first to use fresh whole grapefruit, lime and orange. 2 Tanqueray No. TEN is a forerunner in the shift towards New Western Style Gin (also known as New Western Dry Gin) adopted by more mainstream gin producers over the last 15 – 20 years. This movement is…
Cheers! Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart