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From thinking big to what the drought means for our wine budget. Glassware is everywhere While 2017 rang in the death of the champagne flute (in favour of…
A delicate dessert with a warm custard on the side makes for a comforting summer dish. Berry and almond clafoutis with a zesty custard is a heavenly combination.
This is a fun way of serving a cake roulade. It’s perfect for serving after a meal on warm summer evenings, and the kids will love it! Recipe…
This refreshing glass of zestiness is the perfect antidote to a hot day. Raspberry lemonade cordial is a delightful twist on a classic cool-down. You can substitute the raspberries with blackberries or strawberries.
Plaka invites you to #EatTogether at Plaka Menlyn Park! For nearly 25 years, Plaka has been South Africa’s go-to Greek restaurant with a long-standing philosophy of modern traditional…
Weltevrede Wine Estate has two new additions to their Simplicity collection; Lemon Zest unwooded chardonnay and Turkish Delight Rosé. This collection is unpretentious, striking, fresh and relevant where the wines make sense simply by looking at the bottle. On the outside, the uncluttered, clear-cut and stylish labels draw attention to these wines which have robust and bold flavours. Lemon Zest unwooded Chardonnay Known for chardonnay and passionate about the cultivar, it was an obvious choice for Weltevrede to add another style to their long line of Chardonnay expressions. Many of their Chardonnays have a distinctive minerality that gives the wine…
Bliss balls often have a base of dates, which are high in sugar; we wanted to create a snack ball that, although not low carb, contains a good…
Print Recipe Red berry sorbet with pistachio soil Serves: 8 Cooking Time: 3 hrs + 4 hrs, to freeze Ingredients SORBET 100ml water 230g castor sugar 25ml lemon juice zest of 1 lemon 450g mixed frozen red berries BASIL SPONGE 300g salted butter 250g castor sugar 6 eggs 75g basil leaves, shredded 300g cake flour
Print Recipe Spicy salmon gravadlax with porcini hollandaise, asparagus emulsion and Kale and sesame crisps Serves: 4 Cooking Time: 3 hrs + 24 hrs, to cure Ingredients GRAVADLAX 250g fine salt 220g sugar 2 red chillies, deseeded and finely chopped zest of 1 orange 250g fresh Norwegian salmon, deboned and skin on 1 large red