Escape the cold with a warm-hearted feast at famous Stellenbosch estate Now’s the time to beat the rush and book your seat at the fabulous Delheim’s Jazz and Cheese Fondues. Held every year for over a decade, the lingering lunchtime event’s cosy delights offer the perfect remedy to cold and rainy winter blues. The Jazz and Cheese Fondues take place from 25 June to 27 August this year, returning to Delheim’s snug and intimate underground wine cellar. It’s here that the cheese-pot lids come off, melting all resistance with piping hot Swiss-style cheese and melodic jazz tunes performed live by…
It only takes 30 minutes to whip up these adorable dinky apple pies. Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis
We absolutely love nachos and these nacho cups are perfect for when you have to feed a crowd. Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis
These layered cobb-salad jars are quick and easy – perfect for when you are entertaining friends. Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis
This wine, for that dish So much wine, so little time. Here are some standout wines to try this August, paired with delicious recipes from our magazine. Merwida Family Vintners Chenin Blanc 2016, R120 This wine pays homage to ‘Oupa’ Pierre van der Merwe, who was a third-generation vintner at Merwida, and grandfather of the current generation of proprietors, Schalk and Pierre jnr. This is the winery first premium ‘estate’ wine—with the grapes coming from a block of 15-year-old chenin blanc. On entry there’s a slightly floral note, tinged with orange rind, and lemon zest followed by pear and peach. The…
Treat yourself to this butterscotch hot drink with a scrumptious churros. The perfect way to say goodbye to the winter season. ALSO SEE: Butternut churros with caramel sauce…
Print Recipe Cabbage and potato cakes with Asian dipping sauce Serves: 4 Cooking Time: 45 mins Ingredients 4 mini Savoy cabbages, finely chopped leaves of 1 medium Chinese cabbage, finely chopped 1 medium green cabbage, finely chopped 5 medium potatoes, cooked and mashed 200g dried breadcrumbs 1 large egg small handful fresh thyme + extra,
Denise Levy’s kitchen has always been the heart of the home, a place where friends and family gather and bond over the preparation and the eating of, fabulous food. This is essentially what the concept of Ginger & Lime is, to open up the family kitchen to others who are also passionate about food and invite them to enjoy the experience with the Ginger and Lime team. Something special happens when people get together and share the preparation of food… there is a bonding and a deep connection that occurs, and food made with love, feeds not only the body, but also the soul. You…
We all know about wine geeks, but now I have discovered a new kind – the beer geeks! And rightfully so, as, with the rise of craft beer,…
Cheesecakes aren’t only for the sweet-toothed! We give this creamy favourite a shake, rattle and roll and present you with a lip-smacking savoury cheesecake. Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis
Nestled in the Agterkliphoogte Valley lies Windfall, a small boutique wine farm and one of South Africa’s best kept secrets. Windfall took its name from South African cricketing…