Cherries and chocolate – a match made in foodie heaven! When using eggs for baking or desserts, it is always best to use them at room temperature. By Illanique van Aswegen Photographs by Adel Ferreira
Puleng Moshoaliba took the traditional lamington and jazzed it up by adding a much-loved red velvet twist to create these heavenly bite-sized bakes. Photograph by Graeme Wylie
This is delicious served with grilled pork, beef or fish and garnished with microherbs. Recipe and styling by Sarah Dall Photograph by Donna Lewis
With delicious and inspiring ways to serve SPAR Freshline’s range of fruit and veggies, sticking to those New Year resolutions has never been easier! Plus stand a chance to WIN a R1 000 SPAR voucher! Simply fill out the form below and answer an easy question (HINT: the answer is in the recipes). CHARGRILLED BRINJALS AND BUTTERNUT ON A BED OF HUMMUS Serves 4 EASY 1 hr 20 mins WHAT YOU NEED 50g SPAR Freshline Coriander 2 garlic cloves, peeled and crushed 250ml (1 cup) SPAR Extra Virgin Olive Oil 4 SPAR Freshline Brinjals SPAR Himalayan Pink Salt and freshly…
The sandwich bar – it’s open season on sandwich topping and there is no peanut butter or jam in sight. This griddled sourdough with steak, marinated radish and…
Bi-monthly Street Parties a #1OAK experience Forget the streets of Paris or Rome…Stellenbosch is where it is all happening this summer when the City of Oaks spills onto the pavements to share its vibrant street culture and jovial charm during its ever-popular Street Soirees. “Stellenbosch is not only the first (1) and foremost wine route of our country, it’s also fondly known as the City of Oaks with a plethora of one of a kind (or in short OAK) experiences for young and old. One such #1OAK offering is our bi-monthly street parties where a cosmopolitan crowd, charming country-style hospitality…
A curry is the perfect winter comfort food. We love this vegetarian curry recipe – it’s quick, easy and the whole family will love it. Recipe and styling…
We pay a visit to Darling’s Waylands Farm, where many of The delicious local dishes pay homage to Hildagonda Duckitt, the woman who wrote South Africa’s first cookbook. Written by Johan Liebenberg Photographs by Bruce Tuck Recipes by Michael and Lizette Duckitt The Duckitt family tree reads like a who’s who of the old Cape aristocracy. They are names one learnt about at school, names that have become intertwined with the Duckitts through marriage: the Melcks, the Smutses (ancestors of Jan Smuts, prime minister of South Africa) and the Cloetes of Alphen Farm. But the one I am most eager to…