Print Recipe Seasonal summer goat’s cheese salad with cashew-nut brittle Serves: 4 – 6 Cooking Time: 30 mins Ingredients Brittle 160g castor sugar 160g unsalted cashew nuts Dressing 45ml (3 tbsp) maple syrup 100ml mixed tropical fruit juice small handful fresh thyme leaves 10ml (2 tsp) lemon juice salt and freshly ground black pepper, to
we don’t mean to be cheesy, but we are quite fondue this four-cheese fondue recipe! Get it?
Print Recipe Choripán (chorizo baguette with chimichurri sauce) Serves: 4 Cooking Time: 20 mins Ingredients Chimichurri sauce 2 large handfuls fresh flat-leaf parsley, finely chopped + extra, to garnish 2 garlic cloves, peeled and crushed 30ml (2 tbsp) fresh oregano 30ml (2 tbsp) red wine vinegar 80ml olive oil zest of 1 lemon squeeze of
Print Recipe Smoked paprika and mango chicken Serves: 4 Cooking Time: 1 hour + 6 hours, to marinate Ingredients 150g (1½ cups) mango, peeled, pitted and roughly chopped 180ml (¾ cup) fresh coriander + extra, to serve 30ml (2 tbsp) fresh lemon juice 30ml (2 tbsp) unseasoned rice wine vinegar 15ml (1 tbsp) canola oil
In line with its vision to restore, share and safeguard its legacy, elegantly renovated Cape Dutch labourer cottages invite guests to enjoy all this magnificent estate has to offer. Bringing life into a working farm, people will be able to connect with the land, its produce and its heritage. Guest cottages are authentic, rural yet contemporary in character, ideal for families, groups of friends or couples. They range from the exclusive and historic 5 bedroom Rhodes Cottage (built by architect Sir Herbert Baker for Cecil John Rhodes), to the Orchard Cottages; a series of one and two bedroom cottages with…
Ever the dedicated follower of fashion, The Maslow’s upmarket Lacuna Bistro is on trend with its new selection of meal options for dedicated Banting followers.The Banting meal of…
Print Recipe Mini savoury crème fraîche flapjack cups topped with pulled pork and apple slaw Serves: 4 – 6 Cooking Time: 1 hr 30 mins Ingredients Flapjacks 250g LANCEWOOD Cultured Cream 2 eggs, beaten 500g cake flour, sifted 450ml full-cream milk salt and freshly ground black pepper, to taste Pulled pork 1kg boneless pork shoulder