A complete refurbishment of the Radisson Blu Hotel, Sandton’s 13th floor has seen the hotel’s restaurant and bar area transformed into a timelessly elegant space befitting of its locale in the heart of Sandton’s business district. Working her magic to brighten and uplift the restaurant and bar area at the hotel was Asima Joosub, founder of AJ5D Projects and Procurements. Joosub who has led interior design projects in hotels across Congo, Pakistan, Kenya, India and South Africa, was faced with the challenging task to revive the dining area without changing the lobby area which forms part of an open-plan layout.…
When the mercury drops, the soup ladle and the wine glass are the best of friends. Spier’s Chef Lolli Heyns serves up three hearty pairings for the wine…
Your protector, comforter, advisor, mentor, coach, teacher, greatest supporter and Father. Whether he’s your biological dad, grandfather or someone you regard as a father figure in your life – here’s your chance to select something small, or big, to say thanks this Father’s Day (17 June). For the foodie Dad: UCOOK, from R290 per person per week Make your dad’s life ten times easier with the introduction to genius dinner kit delivery service, UCOOK. Available in boxes for 1, 2 or 4 people, he can simply select what he feels like each week – and the fresh ingredients and recipe…
Father’s Day is the day to celebrate the Gentlemen in your life, from the men who raised you, to the lessons they’ve passed down and all the moments…
‘Where there is cake there is hope; and there is always cake’, wrote Dean Koontz. Regardless of the context in which Dean has written this, a good slice of cake offers a delectable reprieve on any day. For the mother-daughter duo, Beverley and Kelly Jayne Finlayson – the creatives behind Joburg’s Kelly Jayne’s Cake Boutique – there is always a slice of hope to enjoy at any given time. Here, they show us how to make buttercream succulents. MASTERCLASS BY KELLY JAYNE FINLAYSON PHOTOGRAPHS BY SARAH DE PINA “As a child, I loved baking biscuits and desserts – testing new…
The professional chef competition with the biggest prize pool in the country is back, and you’re invited to bring your passion, bring your experience and bring your game…
This recipe for confit duck is used in the honey-glazed duck breast and confit duck crépinette with baby vegetables and cardamom jus recipes from our July 2018 issue.
If you ever wondered what fruits and vegetables are in season in South Africa, then this handy guide is for you. Seasonal fruit and vegetable chart for South…
Bon appétit! Drawing inspiration from the rich history of French cuisine, this delectable spread from SPAR will bring the flavours of France straight to your kitchen. Plus stand…
We love a good gin and tonic! But, do you know the difference between London Dry and Old Tom Gin? No? Do not stress! Enjoy our handy guide to gin terminology: London Dry: A style of gin that can be made anywhere in which juniper is the dominant botanical, and is made in the “one shot” method (all the botanicals are added to the still, the distillation takes place, and then the gin is blended with water with nothing else added) Genever: Original Dutch juniper spirit which led to the creation of this drink. It retains the flavour of the…
Everyone has to believe in something. We believe we’ll have more gin! This World Gin Day we are sharing some of our favourite facts about gin. 9 Things you…