Drink your fill of deliciousness with Cafféluxe this festive season – small coffee capsules that pack a huge flavour punch! From medium to dark roast, African to South American to European blends, every sip is an exploration of world-class quality, superior taste and premium value too. Who needs eggnog when there’s a cup of Cafféluxe to be savoured! WIN! We’re giving away a Piccolo Espresso Machine from Cafféluxe and 100 capsules of sheer coffee bliss worth R1 000! To enter, simply complete the entry form below. Terms and conditions apply. Competition ends 22 December 2016. This competition is now closed.
We’ve rounded up three of our favourite poolside recipes from SPAR for you to try this summer. Tell us which SPAR ingredient you love to cook with the…
Pair with Olive Brook Le Geminus 2010 is a Bordeaux style wine made from sauvignon blanc and semillon
Print Recipe Ginger beer recipe by Anchor Yeast Serves: 9 Litres Cooking Time: 20 Minutes- excluding fermentation time Ingredients 5ml sugar 500ml lukewarm water 10g Anchor Instant Yeast (1 packet) 700g brown or white sugar (875ml) 5ml tartaric acid 30ml ground ginger 10ml cream of tartar 8.5l lukewarm water Instructions 1 Dissolve the 5ml sugar
A festive accompaniment to canapés, iced wine lollies are taking the world by storm! Wine doesn’t freeze very hard, so it’s best to help the process along by setting your freezer to its coldest setting and switching on the “express-freeze” function if your freezer has one. Your ice lollies will melt fairly quickly, so serve straight from the freezer and hand your guests a paper serviette. Recipe and styling by Claire Ferrandi Assisted by Nomvuselelo Mncube Photograph by Annalize Nel
If you’re not sure what to do with that leftover roasted pumpkin, we’ve got the answer. Pumpkin, Gruyère and oregano-polenta chips with bacon dust and lemon aïoli are easy…
Although this spice-roasted lamb takes 5 hours to slow-roast, hands-on time is minimal! You simply arrange everything in a casserole dish, pop it in the oven and walk away for 5 hours. You can prepare the lamb in the dish up to 2 days ahead, store covered in the fridge and then roast on the day you plan to serve it.
There’s always something magical about the festive season… The holidays, the food, the people… This festive season, we’re celebrating the staycation and enjoying what the Sandton-doorstep has to…