We’ve teamed up with award-winning South African mixologist, Owen O’Reilly, to bring you Easter-inspired cocktails… or hoptails, as we’re calling them. Owen holds the title of South Africa Bartender of the Year 2019 after representing the country as a finalist at the global World Class competition in Glasgow with contestants from 54 other countries. Enjoy shaking up his custom-made hoptails – we guarantee you’ll be a happy bunny.
We’ve teamed up with award-winning South African mixologist, Owen O’Reilly, to bring you Easter-inspired cocktails… or hoptails, as we’re calling them. Owen holds the title of South Africa…
Makes ±300ml EASY 1 hr WHAT YOU NEED 220g (1 cup) white sugar 250ml (1 cup) water 2 tsp cardamom pods HOW TO DO IT In a small saucepan over high heat, bring the sugar and water to the boil. Reduce heat and simmer, stirring, for 15 minutes. Crack the cardamom pods in a pestle and mortar. Add to the hot sugar syrup and stir. Remove from heat and allow to infuse while cooling. Once cool, pour through a strainer/ muslin cloth into a clean glass bottle, then seal and refrigerate.
Makes ±350ml EASY 1 hr WHAT YOU NEED 300ml water 1 thumb-sized piece fresh ginger, roughly chopped 1 tsp ground cinnamon ½ tsp coarse salt 150g white sugar…
Will last for up to a week in the fridge. Makes ±550ml EASY 1 hr WHAT YOU NEED 300ml water 200ml orange juice 2 tsp ground cinnamon 1…
Olives are an ancient fruit with a distinct flavour that morphs as you cook them. You’ll love their irresistible tang baked with chicken or creamy cheeses, in sweet breads or simply marinated to nibble on. Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis
Gluten-free Baking at Home – 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More by Jeffrey Larsen (Ten Speed Press, R464) Looking to make gluten-free biscuits, crusty…
Serves 4 EASY 30 mins Preheat the oven to 230˚C. Place 2 x 240g roasting vine tomatoes and 2 red onions, peeled and sliced into wedges, on a baking sheet. Toss with a little olive oil, Balsamic vinegar, and season with salt and black pepper, to taste. Place in the preheated oven to roast, 20 minutes. Meanwhile, in a saucepan placed over high heat, pour 2 tbsp olive oil and fry 320g sliced haloumi until lightly browned on all sides, 1 – 2 minutes. To assemble, arrange the roasted vine tomatoes and onion wedges on 4 plates, then top with…
Easter is a time for cooking, feasting and expressing gratitude. Let GLAD help make the holidays a little easier with their handy product range and creative tips for…
Honey, lime and ginger espetada Absolutely delicious! With a take on Asian and Portuguese fusion, this Honey, lime and ginger espetada is a must try! TOTAL TIME: 1 hour 30 minutes | MAKES: 1 large espetata INGREDIENTS 8 chicken thighs, skin on and deboned MARINADE Zest and juice of 3 limes 2 tbsp sesame oil 2 tbsp honey 3 tbsp soy sauce 5 cm thumb fresh ginger, peeled and minced 3 garlic cloves, minced 1 red chilli, thinly sliced Salt and freshly ground pepper, to taste Fresh green salad, to serve METHOD PLACE the chicken thighs in a…
There’s still time to enter for a chance to win SPAR vouchers worth R30 000. We’ve extended the time you have to enter our Easter competition – make…