Fresh off the previous bar in Illovo, The Union Bar is definitely not letting the spring grass grow under their feet. Scarcely a month would have come and gone, and The Union Bar is back in business – the Monkey business, that is. Partnering with undoubtedly the world’s finest gin – Monkey 47, The Union Bar is up to their normal tricks, but this time they’re not monkeying around. The world’s most premium gin deserves a premium setting, and The Union Bar is, true to form, raising the bar! Bringing the Black Forest to trendy Parkwood Mansions (144 Jan Smuts)…
Tetley, the world’s second largest tea brand and supplier of award-winning beverages has launched Tetley Pure Green Tea in South Africa. Meticulously sourced and authentically brewed by the…
Two culinary experts got together to cook up a Christmas storm with the LG NeoChef™ microwave and what they came up with was pretty spectacular, to say the…
Olive Pride’s Blend of seed oils and extra virgin olive oil is specifically designed for high temperature cooking and is therefore perfect for baking, frying and general use in the kitchen. The Olive Pride Premium, Cold pressed Extra Virgin olive oil which is produced and pressed in South Africa is best used as a condiment, adding a piquant peppery taste to any warm or cold dish like pasta or a fresh garden salad. The added convenience of a pop up pourer allows for no-mess pouring and the dark bottle protects the contents so one is assured of fresh tasting, delicious…
A gorgeous showstopper dessert to cool down with on warm summer days Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
Delightfully crisp bruschetta topped with tender lamb, feta-spinach and a salsa to kick off your alfresco dinner Recipe and styling by Illanique van Aswegen Photographs by Adel Ferreira
This wine, for that dish So much wine, so little time. Here are some standout wines to try this November, paired with delicious recipes from our magazine. Valdo Rosé…
Print Recipe Pan-fried steaks with caramalised onions, pesto and served with spicy wedges and home-made tomato sauce Cooking Time: 35 mins Ingredients 750g McCain Spicy Wedges CARAMELISED ONIONS 60g butter 1 large onion, peeled, sliced into rings and halved PESTO 45ml (3 tbsp) olive oil 10ml (2 tsp) garlic, crushed 125ml (½ cup) fresh parsley
Combining a convenient design, subtle minimalism and the latest Smart Inverter technology from LG Electronics (LG), the new NeoChef™ takes culinary and microwave ovens to a new level.…
Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
A traditional Scandinavian breakfast is comprised of a variety of ingredients – together known as a smorgasbord. Bread, cured meats, cheeses, pâtés, fresh tomato, smoked fish and pickles…