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    WIN a romantic Valentine’s Day Picnic at The President Hotel
    In Past competitions

    WIN a romantic Valentine’s Day Picnic at The President Hotel

    The President Hotel invites you and your special someone to spend an evening with them this Valentine’s Day. Spoil yourselves with a gourmet sunset picnic and the screening of “Love Actually” in an open air silent cinema under a ceiling of stars while the Atlantic Ocean view melts your heart. WIN! One lucky couple will win a romantic Valentine’s Day picnic at The President Hotel. The picnic basket for 2 contains smoked salmon and cream cheese on ciabatta, chicken satay with satay sauce, melon wrapped in Parma ham, lamb koftas with peppadew and jalapeno relish, crudité with a selection of…

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    Radisson Blu Hotel Sandton
    In Lifestyle

    Christmas Eve Feasting at Vivace Radisson Blu Hotel Sandton

    There’s always something magical about the festive season… The holidays, the food, the people… This festive season, we’re celebrating the staycation and enjoying what the Sandton-doorstep has to offer – the Radisson Blu Hotel Sandton. If you are staying local this festive season, stay at The Radisson Blu Hotel Sandton with 5-star accommodation at its best, and fantastic views of the Sandton- and Jozi-skyline. Not only is the hotel within walking distance of the Gautrain station, but it also offers a complimentary shuttle to the Sandton City Mall. The large rooms boasts with warm and modern interior, and each room…

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    White chocolate and ginger baked cheesecake with caramel and golden berries
    In Cake

    White chocolate and ginger baked cheesecake with caramel and golden berries

    An indulgent baked cheesecake that’s a delicious, sweet end to a Christmas meal. To make your life a little easier on the day, set some time aside to bake this cheesecake up to 3 days ahead, and store in the fridge, wrapped in cling film – without removing it from the cake tin. The texture of the cheesecake is silky smooth. This is thanks to baking it in a water bath – which sounds daunting, but really isn’t! You really must wrap the tin twice in heavy-duty foil, though. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart

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    hot cocktails
    In Lifestyle

    Hot cocktails: Trends to look out for in 2015

    “We’re all familiar with warm, spiked drinks of the creamy variety – think Irish coffees – but, the latest trend in the cocktail world, is to serve fruit-based cocktails warm. There is something so comforting about sipping on hot cocktails – starting with the way it warms your hands. Cider- and spice-based cocktails really suit being served warm, as do tea based ones. Think cider with apple, cinnamon and whisky or a take on the medicinal hot toddy – whisky, honey tea, lemon and a sprinkling of nutmeg. I would use this as an ‘ice-breaker’ for when guests arrive at a…

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    In Cake

    Strawberry cake with chocolate and salted mousse and almond sponge

    Receip from Somewhere Over the Kitchen by Beatrix Horváth-Gallai SOMEWHEREOVERTHEKITCHEN.BLOGSPOT.COM Beatrix Horváth-Gallai is an architect living in Hungary who has fallen in love with cooking and food photography (beatrixgallai.com). Currently at home with her two little children, her English blog is one of the prettiest we’ve seen and it’s filled with gorgeous images and tranquil recipes, offering a glimpse into the life of a very stylish European. This cake just sounds too good to be true!

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    Chocolate torte with ganache and cherries recipe
    In Chocolate

    Chocolate torte with ganache and cherries

    Being bad never tasted so good. Eschew your diet and sink your teeth into this decadent, lustful, silky smooth chocolate torte with ganache and cherries… Recipe by Toni Scorgie and Nadine Waner of The Tart  Photographs by Graeme Borchers The Tart Boutique Catering & Individually Crafted Cakes, 48 Jan Smuts Avenue, Forest Town, Johannesburg. Call 011-646-4781 or email [email protected].

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    In Chocolate

    Miniature salted caramel-hazelnut and chocolate tartlets

    Recipe by Puleng Moshoaliba This recipe has 4 separate components and is a little challenging, but the end result is well worth the effort Salted caramel 180ml (¾ cup) thick cream 60g (4 tbsp) salted butter 5ml (1 tsp) vanilla extract 2,5ml (½ tsp) sea salt flakes 200g (1 cup) white sugar 160g corn syrup or pale golden syrup METHOD Heat half of the cream, half of the butter and the vanilla extract in a small saucepan. Bring to a boil and remove from heat. Set aside, cover and keep warm. Place the salt, sugar and the corn syrup or…

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