Krispy Kreme® is giving you 3 reasons to Indulge with their new irresistible Magnum® doubledipped, crack-in-your-mouth doughnut range. “It has been an exciting journey, co-creating the most indulgent Magnum inspired doughnuts together with the Krispy Kreme team. This collaboration truly captures our signature Magnum cracking chocolate and toppings in a doughnut and Chiller. We are ready to delight all Krispy Kreme doughnut lovers and Magnum pleasure seekers alike!” – Ant Borstlap, Senior Ice- Cream Marketing Manager Unilever South Africa. “The golden collaboration with Magnum® has allowed both brands to push partnership and innovation boundaries, to create a one-of-a-kind experience. The…
SA Harvest’s Ali Conn has been awarded the prestigious accolade of being among Africa’s 100 Brightest Young Minds, in an initiative endorsed and supported by by the African…
Saturday 18 February is Drink Wine Day, and what better way to celebrate than to stand the chance to win one of 5 wine hampers valued at R650 each. Congratulations to our lucky winners! Igna Mynhardt Nicole Gerber Delly Radebe Sasha Bierman Landi Schoombie Competition starts on 18 February 2023 and ends 28 February 2023. Ts & Cs Apply.
Indulge in these luxurious guilt-free desserts. Gluten & sugar-free chocolate brownies Guilt-free chocolate brownies are the ultimate tea time treat! Elderflower & cranberry ice-pops Tart and…
Kale & spinach spanakopita Light and delicious. Try our take on a spanakopita. TOTAL TIME 1 hour 45 minutes (+ standing) | MAKES 6 INGREDIENTS 1.5 kg swiss chard 350 g curly kale 400 g greek feta, crumbled 10 spring onions, chopped finely ½ cup finely chopped fresh dill ¾ cup finely chopped fresh flat-leaf parsley leaves 2 tsp finely grated lemon zest ¼ cup lemon juice 3 eggs, beaten lightly 80 g butter, melted 2 x 375 g packets phyllo pastry 2 tsp sesame seeds Lemon wedges, to serve METHOD PREHEAT oven to 180°C. TRIM 4cm off…
In an exciting addition to the busy and buzzing street, Amber – an elegant new eatery – has just opened on Bree, and you need to try it.…
As the industry slowly but surely recovers from the impact of the last two years, the celebrated chef behind the three-starred Salsify at the Roundhouse offers a look into what the year ahead may hold when it comes to restaurant, food and drink trends. Hyper-endemic and indigenous ingredients, flavours and techniques The chef expects to see a shift away from the international cuisines and techniques, with kitchens looking towards heritage and origin. It’s going to be about the discovery of land at a hyper local level. “For instance, we’ll be looking at what Camps Bay used to be, what has…
Come and enjoy watching the stars under the stars with your back to the 80’s drive-in cinema experience every Saturday night. Enjoy a wonderful evening with friends, family…
The “sober curious” trend is on the rise, driven by increasing consumer demand for non-alcoholic products that provide an elevating drinking experience without the risk of losing any inhibitions. This is only just the start of the growing movement. No/low-alcohol consumption is estimated to increase by a third by 2026, spearheaded by the growth of non-alcoholic products which are expected to account for over 90% of the forecast total category volume growth. Interestingly, non-alcoholic spirits will see some of the more dynamic growth as brand owners invest in innovation and products are given more space by retailers and on-trade, according…