Recipe by Michael en Lizette Duckitt Photograph by Bruce Tuck
Whether you’re on holiday or simply just relaxing at home, a meal that’s prepared in the oven, on the braai or the grill is always a thrill! Whichever…
Print Recipe Indian sweet doughnuts Serves: Makes 12 Cooking Time: 40 mins Ingredients SYRUP 1,125kg white sugar 1L (4 cups) water 8 green cardamom pods 8 cloves 2 star anise 15ml (1 tbsp) rose water DOUGHNUTS 450g dried milk powder 150g cake flour 2,5ml (½ tsp) bicarbonate of soda 180ml (¾ cup) fresh whipping cream
KAMERS/Makers is midway through their ‘Year of Making Good’ and it’s definitely so far… so good! After a record-breaking April show at St John’s College in Joburg, they hosted another wonderful Cape Town show at the iconic Castle of Good Hope in May, where they featured the first of their Mzanzi Makers projects with great success. Mzanzi Makers is their personal ‘making good’ project – a non-profit organization that sources, mentors and ultimately showcases talented Makers from previously disadvantaged communities at their KAMERS/Makers shows. In this way, they not only upskill these fledging creative entrepreneurs, but also give them a…
WEBER CLASSICS: The Ultimate Braai Book by Jamie Purviance This is the latest title from Weber, the world’s leading authority on braaing. This essential fireside companion includes proven…
This wine, for that dish So much wine, so little time. Here are some standout wines to try this October, paired with delicious recipes from our magazine. Steenberg 1682 Pinot Noir MCC 2016, R210 This has to be one of the best pinot noir led MCCs on the market—each vintage delivers a precise, faultless Cap Classique. The 2016 opens with aromas of wild strawberry, red cherries and almond biscotti, juicy red fruits on the palate include raspberries, cranberries, cherries and cut red apple. Like a delicious summer tart it all comes together with a buttered element of freshly baked brioche. The mousse is creamy…
Get ready to indulge in a monstrously tasty Velvet Cake Co. treat, this Halloween. The mouthwatering limited edition ‘BOO!’ cake consists of six alternating black and orange layers…
As its name suggests, Safari Par Excellence is a tour operator with a difference, offering a veritable rainbow of hospitality venues and awe-inspiring activities in Zambia’s “adventure capital” of Livingstone By ANDREA PAFITIS-HILL Photographs by TERRY McCORMICK, PAUL BUSSELL, SEAN EDINGTON and SUPPLIED THE RIVER CLUB An immaculately preserved British colonial property that hearkens back to the days when silver was polished weekly and newspapers ironed daily, The River Club’s jungle green tin roof rests atop cream walls, classic round pillars and wood-framed windows, with a library and dining room that lead to a wrap-around screed floor patio, garden and…
Cassava flour is the latest buzz ingredient in gluten free baking and Paleo circles, mainly because it is soft and fluffy, neutral tasting and ordinary cake wheat flour…
The easiest dessert to quickly throw together for a casual gathering Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
A real crowd pleaser! Informal lunch or dinner at its best Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira