This sorbet is deliciously refreshing and perfect for warmer weather. Recipe and styling by Nomvuselelo Mncube
A World Class Beer Experience for All 30 November – 2 December 2018 Hamilton’s Rugby Club Green Point The Cape Town Festival of Beer once again takes place…
Halloween isn’t Halloween without candy so M&M’s and Skittles are running THE TREATS THAT DO THE TRICK in-store competition until the 4th of November, where you can stand a chance to win a share of R3 million in Ster-Kinekor vouchers to gorge yourself on movie marathons. Talk about a scarily good prize! Recipe by Lorna Maseko
Peach’s silky smooth, sappy sister with a youthful glow is making her way into our spreads this summer. This nectarine, coconut and rum ice-cream is the only dessert…
We’ve given this time-honoured cocktail some fun twists with a bold Sriracha kick and by replacing the traditional celery and Worcester sauce with fennel and balsamic vinegar Recipe and styling by Nomvuselelo Mncube
Champagne Day is a reason to celebrate life – and champagne “Too much of anything is bad, but too much champagne is just right.” –F. Scott Fitzgerald Vive…
Hugo Uys’ bio pic by Karl Simone By Naveen Duwadi Each month, Chef Hugo dives into the best of the ever-changing NYC food scene, offering up his top 5 restaurant discoveries. Going along for the ride, he’ll interview a noted South African celebrity, getting to know them over a great food and delicious conversation. Want to eat and drink like a New Yorker? Keep your eyes on this page. [The Guest] In Conversation with David Tlale David Tlale has never been afraid of the game. One of South Africa’s top designers, David forged his own path in the fashion industry…
With the festive season just around the corner, there’s no better time to #JustAddPeppadew. With a range featuring both hot and mild variants, PEPPADEW® products are easily incorporated…
Serves 4 A LITTLE EFFORT 1 hr WHAT YOU NEED 75g unsalted butter + extra, to fry 50g shallot, finely diced 2 garlic cloves, peeled and minced 100ml MCC/sparkling wine splash aniseed liqueur 75g cake flour 200ml fish stock 50g frozen peas leaves of 2 mint sprigs juice of ½ a lemon salt, to taste white pepper, to taste 50g chorizo, sliced into rounds olive oil, to fry 4 x 180g kob fillets, pin-boned 100g baby potatoes 200g Brussel sprouts 230g broccolini HOW TO DO IT 1 Melt the butter in a large pan over low heat. Add the…
A major highlight on the social calendar, the annual Playing for Pink Ladies Invitational Polo 2018 is taking place on Saturday, October 27 and promises to be a…