A jewel of Stellenbosch’s famed Helshoogte Pass, Clouds Wine and Guest Estate offers an unparalleled combination of panoramic views, luxury accommodation, wonderful wine and a seasonal menu courtesy of a resident chef. A stay at the acclaimed estate revolves around the pursuit of life’s pleasures. The estate remains a working farm and boasts fruitful vineyards, which yield the excellent vintages that are available to guests – or may be ordered online via Cloud’s website. There’s nothing like sipping a glass of Clouds’ perfectly Pink Sauvignon Blanc while lounging in cocoon-like sunbeds on the pool deck with majestic mountain vistas on…
What else do you call a beautiful Mexican? Cook’s tip: We make our own taco sauce at Bacon on Bree, but you can improvise at home with 100ml…
ROSE PETAL SALT: 20g red rose petals, 5ml rose essence, 100g Oryx Desert Salt Fine Mix and allow to mingle for at least 2 days in a sealed…
Green tea has always been praised for its virtues as a healthy drink, but normal green tea contains caffeine. Enter Green Rooibos! Freshpak Green Rooibos Tea is a naturally sweet and caffeine-free delicious alternative packed with healthy benefits. Green Rooibos tea is made from the rooibos plant and while it has all the benefits of green tea, it is naturally caffeine-free. Our Copy Editor has been swapping her daily coffee for a refreshing cup of the new Freshpak Green Rooibos Tea. Here are four reasons why she’s going green: Green Rooibos has a naturally sweeter taste as it is lower…
Mediterranean Delicacies are a market leader in dips, olives, meze and other specialised deli products for the South African retail and food service industries. In spite of the…
Recipe by Debbie Payne Makes: a 130g jar, serves 2 (in pasta) Difficulty level: Easy Time: 10 minutes INGREDIENTS: 100g marinated sun-dried tomatoes, drained 10g capers 20g Parmesan, finely grated 20g Peppadews™ 15g biltong, finely grated 20g almonds, finely chopped pinch cayenne pepper 135ml olive oil + extra, if needed METHOD: Add all ingredients to a food processor, except the oil, and blitz. Drizzle in the oil, while blending, until it forms a coarse, textured paste. Cook’s tip: Depending on the type of sun-dried tomatoes used and how hydrated they are, it may require more oil to get the pesto…
Print Recipe Fresh asparagus with biltong, black garlic and olive butter Serves: 6 Cooking Time: 30 mins Ingredients 75g Kalamata olives, pitted 2 anchovy fillets 30g biltong dust + extra, to garnish 6 black garlic cloves 5ml (1 tsp) light brown sugar 25ml fresh parsley, roughly chopped 1 fennel bulb 250g butter, at room temperature
Recipe by Illanique van Aswegen This surprisingly easy achar is packed full of flavour – adjust the chilli to your liking… COOK’S TIP: Mango achar is great with vegetable or chicken curries, served with rice and naan breads. Add a dollop of plain yoghurt to your curry and achar – the yoghurt adds a cooling balance to the spiciness of the dish. Achar can also be eaten with cheese and crackers or served with stews and casseroles as a spicy side dish.
Print Recipe Nicoise chutney Serves: 12 portions Cooking Time: 1 hr 40 mins Ingredients 10ml (2 tsp) olive oil 1 celery stick, diced 1 small carrot, peeled and diced 1 bay leaf 1 garlic clove, peeled and crushed 5ml (1 tsp) tomato paste 15ml (1 tbsp) wholegrain mustard 15ml (1 tbsp) brown sugar 30ml (2
Print Recipe White chocolate custard with phyllo and poached nectarines Serves: 4 Cooking Time: 30 mins 4 sheets phyllo pastry Ingredients CUSTARD 4 large egg yolks 60g castor sugar 250ml (1 cup) milk 140ml thick fresh cream 170g white chocolate, chopped NECTARINES 4 nectarines, halved and stoned 100g castor sugar 125ml (½ cup) water Instructions
This isn’t your average pub steak and egg. Steak, egg and onion mash with a red wine jus is a sohpistictaed spin on a traditional favourite that doesn’t sacrifice…