This wine, for that dish So much wine, so little time. Here are some standout wines to try this September, paired with delicious recipes from our magazine. Delheim Grand Reserve 2014, R285 This historic Stellenbosch estate has just released its flagship red; a wine that’s said to be ‘the most exceptional expression of the harvest.’ This blend has a proud history dating back to 1981, and has always been led by cabernet sauvignon. The Delheim Grand Reserve 2014 also incorporates 10% cabernet franc and a 5% merlot, with all the grapes picked by hand, expressly for the blend. After vinification the wine spent 16…
Pavlova, Chantilly cream and berries Everyone loves a good pavlova! Try this Pavlova, Chantilly cream and berries recipe. COOK TIME: 1 hour | SERVES 6 INGREDIENTS MERINGUE…
South African National Parks (SANParks) will be opening its 12th annual SA National Parks Week at Golden Gate Highlands National Park from 18 to 22 September 2017. This initiative in partnership with Total SA and FNB is in line with SANParks vision statement of ‘A sustainable National Park System Connecting Society’. The week grants free access to most of the 21 national parks for day visitors, especially people from the local communities. It should be noted that free access to parks does not in include free access to accommodation facilities and other tourist activities. For more info, visit the South African…
This is the perfect drink to celebrate spring! Recipe and styling by Jacques Erasmus Photograph by Myburgh du Plessis
At KWV, their aim is to demystify wine. For them, there’s no right or wrong way to taste wine – it simply comes down to whether you enjoy and like what you are drinking. KWV wants to help you to get to know your wines, without any intimidation, so that you can enjoy your wine your way. They want to provide you with just enough information so that you have a working knowledge of the different type of wine varietals – enough to buy your first serious bottle, and perhaps impress your date with a thing or two. Meet Shiraz…
Now that the Union Bar is back in Johannesburg, and collaborating with J&B Rare Scotch Whisky, the here-today-gone-tomorrow brand is spearheading another innovation in mixology – the Cocktail…
The fairest cauli of them all! Something about slicing up a whole cauliflower to serve, like you would a roast, feels very ceremonious – perfect for serving when entertaining, or as a simple weeknight meal. This dish is filled with the nourishing benefits of veggies, herbs and spices, and has a good dose of healthy fats too Recipe and Styling by Claire Ferrandi Assisted by Nomvuselelo Mncube Photograph by Dylan Swart Dietary advice by Maryke Gallagher, RD SA (BSC DIET, MNUTR)
A rich and comforting soup for those colder evenings. Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
Neil Swart and his business partner Anouchka Horn are set to revitalize the Capetonian dining experience. They have a dream of opening a small and bespoke eatery in the heart of Cape Town, with a difference. At Belly of the Beast guests will be served a menu using only seasonal, locally sourced and grown produce, paired with exquisite wines. This nose-to-tail eatery will ensure that every part of the animal will be used in the preparation and final dishes, making for unique and creative culinary combinations. The menu will change daily and there will be no menu options or set…
For the first time in Johannesburg, comic genius, Chris Forrest, and celebrity chef, Pete Goffe-Wood, scrumptiously blend comedy and cooking together into the ‘Top Gear’ of cooking shows. …