Shoprite, South Africa’s largest retailer, is giving local, emerging businesses a much-needed opportunity to break into the retail market through its introduction of Homegrown. Homegrown is the name of Shoprite’s new exclusive private-label product range that is 100% produced and sourced from local small, medium and micro enterprises (SMMEs). This follows the 2022 launch of its business division, Shoprite Next Capital, dedicated to empowering and growing local, commercially viable SMMEs. The new product range is believed to create a significant platform for these organisations to gain access to new customer markets, increase turnover, and provide additional jobs for local communities. The…
If you frequent the Oranjezicht market, you’ve more than likely come across Oni. READ MORE: Stock up on fresh ingredients at the Oranjezicht night market Oni is all…
You’ve just finished your Sunday lunch and are thinking about how you’ve outdone yourself yet again by serving up such a delicious meal. But now your sweet tooth is nagging to be satisfied, and you’re asking yourself why you didn’t just buy that dessert you had your eye on. Luckily for you, Cape Town has some of the best dessert spots. Whether it’s a sugar fix, cookie craving or chocolate coma you’re after, your options are endless. Here are five of the best dessert spots in Cape Town for you to try: 1. Mochi Mochi by Torii: Picture: Mochi…
Banana pancakes This is a wonderful combination of banana and egg in the form of fluffy pancakes. It makes a quick and healthy breakfast. PREP TIME: 2 mins…
Passionfruit and coconut ice lollies Tantalise your taste buds with these easy to make and kid-friendly Passionfruit and coconut ice lollies! PREP TIME 5 min + freezing | MAKES 6 INGREDIENTS 1 cup softened vanilla ice cream ½ tsp coconut essence 170 g tin passionfruit pulp METHOD COMBINE softened ice cream, coconut essence and passionfruit pulp. SPOON mixture into six ¼-cup ice-block moulds. Press lids on firmly and freeze for 6 hours or overnight. FOOD TEAM TIP: For a berries and cream version, replace the passionfruit pulp with berry compote and use vanilla essence. Made this…
Spaghetti carbonara Back to the basics with one of the most loved recipes of all time—spaghetti carbonara! PREP TIME: 10 mins | COOKING TIME: 15 mins | TOTAL…
Cinnamon-roasted pumpkin Pumpkins were grown in Africa long before the Cape was colonised, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea. The oven heat and cooking time aren’t crucial, as pumpkin is normally roasted at the same time as meat. Use butternut instead if your pantry is low on pumpkin, and leftovers whip up deliciously into pumpkin fritters. This super simple recipe is from Chef…
Ginger ale & citrus Pimm’s punch Bringing the spice with this citrus Pimm’s punch. PREP TIME 15 min + refrigeration | SERVES 8 INGREDIENTS 125 g strawberries,…
With World Bartender Day in February, ANGOSTURA® aromatic bitters asked two of South Africa’s leading bartenders to tell us their stories about how they add a dash to their favourite bittered cocktails. Cocktail culture is hitting a new high in South Africa and bartenders are our new rockstars: shaking, rattling and stirring with generous measures of creativity, skill, cutting-edge technique, and panache. World Bartender Day (24th February) celebrates the talent, creative flair and hospitable aplomb that is the stock-in-trade of a good bartender. ANGOSTURA® aromatic bitters chatted to two of SA’s top bartenders to find out their perspective: Alecs Powrie,…