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 Hibiscus Syrup A dash of fresh lemon juice (optional) Ginger Beer METHOD Add all ingredients, except the ginger beer, to a cocktail shaker with cubed ice. Shake hard for 10 sec. Strain the liquid into a glass over cubed ice and top off with ginger beer. Garnish with citrus or edible flowers and enjoy! The Gala INGREDIENTS 50ml Courvoisier VS or VSOP 50ml Grapefruit Juice Top off with Indian Tonic…
Parsnip, pear & prosciutto Parsnip, pear & prosciutto is a side dish like no other, perfect for family roasts. TOTAL TIME 40 minutes | SERVES 4 INGREDIENTS 1…
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, which takes place at the Inanda Polo Club on the weekend of March 25 and 26 from 11h00 to 16h00. The two-day event will feature some of South Africa’s finest Cap Classiques – including several from black producers which it is hoped will continue to unlock greater opportunity for economic participation of Black people in South Africa’s wine industry. A number of French Champagnes will also be available for festival-goers to taste…
As the sunny season comes to a close, it’s the perfect time to enjoy the last few warm days and balmy evenings in Cape Town. And what better…
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 | COOK TIME 5 mins | SERVES 6 INGREDIENTS 1 cup frozen raspberries ⅓ cup icing sugar 1 cup sparkling water METHOD COOK together raspberries and icing sugar in a small pot over low heat, stirring occasionally, for 5 minutes or until raspberries soften. USING the back of a large spoon, push raspberry mixture through a sieve into a jug. Discard seeds. STIR sparkling water into the raspberry mixture. Pour into six…
Cake smash photo shoots are a fun and memorable way to celebrate your baby’s first birthday. You can expect adorable photos that capture the moment of your little…
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 culinary landscape, Studio H is excited to launch 100+ Flavours as its first report on the new platform. As a culinary-minded design agency, Studio H is known for curating and publishing annual food trend reports and is now set to expand its reach and repertoire with the launch of this first-of-its-kind digital hub. “Through our ongoing consultation work and curation of projects over the years – mostly for food brands – we…
The Valley Harvest Long Table at Boschendal promises an unforgettable food experience in support of great causes. A collaboration between Boschendal, Franschhoek Valley Wine Tourism and several leading…
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 is the brainchild of chefs Anouchka Horn and Neil Swart from the Belly of the Beast fine dining restaurant in Harrington Street. This reservation-only dining experience, to be located on Harrington Street as well, will host a set tasting menu featuring only local and responsibly caught seafood. Being mindful of the Southern African Sustainable Seafood Initiative (SASSI) list, a project aimed at educating wholesalers and restauranteurs about responsible fishing practices, Galjoen works…
Naked orange and nectarine cake If you’ve not heard the term ‘naked cake’ before you might be perplexed as to its meaning. Quite simply, it refers to a…