Roast pumpkin with horseradish and mint salsa Try this recipe for a delicious vegetarian option with a stunning balance of flavours. TOTAL TIME 1 hour | SERVES 6 INGREDIENTS 1 kg pumpkin 2 tbsp olive oil HORSERADISH CREAM 30 g fresh horseradish, peeled, grated finely 250 g crème fraîche 3 tsp lemon juice MINT SALSA 5 anchovy fillets 1 clove garlic, chopped 2 tbsp baby capers 1 cup mint leaves 1 cup flat-leaf parsley leaves ½ cup extra virgin olive oil METHOD PREHEAT the oven to 200°C. Line a large oven tray with baking paper. WASH the pumpkin.…
Courvoisier cocktail recipes Try these refreshing cocktail recipes for your next get together with friends. We Found Joy INGREDIENTS 50ml Courvoisier VSOP 15ml Falernum Liqueur 15ml Monín…
It’s that time of the year again when water bottles and snacks disappear from desks, eateries become crowded close to sunset and some breaths become slightly more odoured. The blessed month of Ramadan is upon us. The thought of surviving from sunrise to sunset without food and drink (and yes, that includes water too) can seem unfathomable to those that don’t understand the essence of this holy month. The truth is though, for 99.9% of Muslims it’s our favourite time of the year and the month we most look forward to. So for those that have always wondered about its…
Several black-owned wine brands – including Amari Wines, Ayepyep, House of Azari and Khulu – will be in attendance at the upcoming Johannesburg Cap Classique & Champagne Festival,…
Listen, I’m a sucker for a restocked fridge. I could scroll through TikTok’s restocking wormhole for ages, watching people immaculately organise their groceries. Everything has its own spot, and I’m here for it. From wildly satisfying restocks to Marie Kondo urging us to throw out those old condiment bottles (unless they spark joy), I get it… However, the latest trend in fridge organisation videos has me stumped. A user named @GardenofEve recently took to TikTok, sharing a video of the inside of her fridge, complete with plant fronds and a framed picture of the family cat. A bit much, or no? That’s…
Raspberry ice-blocks The perfect treat or to add in juices or any other drink! Perfect for this recent warm weather. PREP TIME 5 minutes + freezing time |…
Whether you’re an avid Japanese dessert enthusiast or simply looking to try something new, we’ve got some news for you. South Africa’s first mochi (pronounced mow-chee) café has found an oh-so-kawaii (which means cute in Japanese) new home in Cape Town’s city centre. View this post on Instagram A post shared by Cape {town} Etc (@capetownetc) The inception of Mochi Mochi began as a pop-up within Tjing Tjing, the Mother City’s much-loved Japanese restaurant and rooftop bar. The explosion of new Japanese flavour and texture combinations soon became an instant hit and the idea for a mochi café was born. Picture:…
Studio H launches pioneering culinary industry resource, including digital hub and downloadable reports. Following extensive research into the cross-cultural cuisines that make up South Africa’s immense and diverse…
Dedication and passion for the hospitality industry have seen Wesli Jacobs climbing the cheffing ladder, and the 33-year-old can now proudly claim the position of Executive Chef at Sun International’s flagship property, The Palace at the Lost City. Durban-born Jacobs cooked alongside his mother and grandmother from the age of seven, and holds a three-year diploma in cookery and kitchen management from the International Hotel School in Durban and is studying a bachelor’s degree in business administration in hospitality management. He was previously Executive Chef at Sun International’s The Table Bay Hotel in Cape Town, and moved to Sun City…
Galjoen, a South African sustainably sourced seafood restaurant, plans to open its doors in Cape Town later this year in Cape Town’s trendy East City district. The restaurant…