“A place to chill with friends for cold drinks and good food! I recently started going to Vilakazi Street Soweto last year. It’s so popular now even the local celebrities make sure that they spend some time chilling there – it’s one of Joburg’s best spots. Vilakazi Street is filled with incredible activities: from visiting Mandela house, to buying clothes or taking bicycle tours, live music and, of course, the delicious local cuisine. Good food and good people gathering in a great place is always a favourite in my book.” Take your bicycle tour through Soweto. Click here to find…
“I’m completely in love with concrete design at the moment. It’s beautiful in everything from furniture to decor and even jewellery, and gorgeous screed floors are always a…
“I’ve seen lots of recipes lately for popcorn in interesting flavour combinations – both sweet and savoury. The sweet and savoury popcorn trend is the perfect trend to focus on with summer coming up! Gone are the days of salt being the only popcorn-topping option! This summer, I’ll be serving popcorn in unexpected flavour combinations as a grown-up snack with sundowners. Think salted popcorn tossed with grated Parmesan and garlic salt; buttered popcorn with sriracha and lime zest; crumbled crispy bacon and paprika; salted-caramel sauce; dried olives tossed through warm popcorn; biltong dust or melted white chocolate with sea salt…
“First made popular during America’s colonial era, the shrub cocktail is showing something of a regrowth, thanks to the craft-cocktail movement. Originally invented as a way to enjoy…
Print Recipe Sweet chilli crayfish and fresh nectarine salads Serves: 4 Cooking Time: 20 mins Ingredients 4 West Coast crayfish tails, cooked and peeled, shells kept aside for garnish 80ml sweet chilli sauce 2 fresh nectarines 250ml fresh salad leaves 15ml black sesame seeds, toasted Instructions 1 Roughly chop the peeled crayfish tails and combine
TO DRINK: Olives tame tannins in red wine, so Van Loveren Merlot becomes even softer and more succulent when paired with this pie.
We love tartare, and this is a new version of a classic. Serve with melba toast or fresh seed loaf. Remember that it doesn’t keep well as the lime juice “cooks” the fish, so serve it immediately.
Ask the butcher for smaller shanks – they tend to be less stringy and require less cooking time. TO DRINK: Boschendal Reserve Shiraz, made to the French style…
Print Recipe Porcini rice pudding Serves: 4 Cooking Time: 40 mins Ingredients 1,25 litres (5 cups) milk 1 bay leaf sprigs of fresh thyme 125ml (½ cup) dried porcini mushrooms 200g (1 cup) arborio or risotto rice freshly grated nutmeg, to taste freshly ground black pepper, to taste 250ml (1 cup) Parmesan or pecorino, grated
Add a dollop to grilled fish, seafood or tasty wraps
Red onions contain quercetin, which fights infections, and allicin, which helps boost cardiovascular health.
Print Recipe Olive and chevin tartlets Serves: 6 Cooking Time: 30 mins Ingredients 400g puff pastry 2 x 100g logs chevin goat's cheese 80ml (cup) mascarpone 15ml (1 tbsp) fresh thyme leaves 24 kalamata olives, pitted 24 green olives, pitted olive/avocado oil, to drizzle salt and freshly ground black pepper, to taste Instructions 1 Preheat