At KWV, their aim is to demystify wine. For them, there’s no right or wrong way to taste wine – it simply comes down to whether you enjoy and like what you are drinking. KWV wants to help you to get to know your wines, without any intimidation, so that you can enjoy your wine your way. They want to provide you with just enough information so that you have a working knowledge of the different type of wine varietals – enough to buy your first serious bottle, and perhaps impress your date with a thing or two. Meet Shiraz…
Now that the Union Bar is back in Johannesburg, and collaborating with J&B Rare Scotch Whisky, the here-today-gone-tomorrow brand is spearheading another innovation in mixology – the Cocktail…
The fairest cauli of them all! Something about slicing up a whole cauliflower to serve, like you would a roast, feels very ceremonious – perfect for serving when entertaining, or as a simple weeknight meal. This dish is filled with the nourishing benefits of veggies, herbs and spices, and has a good dose of healthy fats too Recipe and Styling by Claire Ferrandi Assisted by Nomvuselelo Mncube Photograph by Dylan Swart Dietary advice by Maryke Gallagher, RD SA (BSC DIET, MNUTR)
A rich and comforting soup for those colder evenings. Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
Neil Swart and his business partner Anouchka Horn are set to revitalize the Capetonian dining experience. They have a dream of opening a small and bespoke eatery in the heart of Cape Town, with a difference. At Belly of the Beast guests will be served a menu using only seasonal, locally sourced and grown produce, paired with exquisite wines. This nose-to-tail eatery will ensure that every part of the animal will be used in the preparation and final dishes, making for unique and creative culinary combinations. The menu will change daily and there will be no menu options or set…
For the first time in Johannesburg, comic genius, Chris Forrest, and celebrity chef, Pete Goffe-Wood, scrumptiously blend comedy and cooking together into the ‘Top Gear’ of cooking shows. …
Super-easy lemon cheesecake Gone are the days of overly fussy cheesecakes! Condensed milk makes this version quick, super-easy and oh, so dainty… COOKING TIME: 30 mins + 1 hr, to chill | SERVES: 3 INGREDIENTS CRUST 50g melted butter 100g ginger biscuits, crushed into crumbs CHEESECAKE FILLING 5g gelatine powder 30ml (2 tbsp) cold water 125g cream cheese, at room temperature ½ tin (190g) condensed milk zest of 1 lemon + extra, to garnish 60ml (4 tbsp) lemon juice 125ml (½ cup) fresh cream, whipped to stiff peaks fresh blueberries, to serve METHOD For the crust, mix…
Local pastry Queen, Carmen Kobald has joined Chef James Diack’s team and is now sharing her love of pastry and decadent dessert creations with sweet-toothed patrons in one…
The crème de la crème of the Cape Winelands is descending on Durban for Mercury Wine Week’s 38th year. Taking place at the Greyville Convention Centre and added…
Experience rare wines with a creative edge at the Pretoria Country Club in a formal tutored tasting of the 2016 Nedbank Cape Winemakers Guild Auction wines at this year’s event, proudly presented by the winemakers and accompanied by light canapés. This is followed by an informal tasting of all the 2017 Nedbank CWG Auction wines. Space is limited: R300 per person via webtickets.co.za.
Discover what makes fine countryfare and slow-crafted wine so special when you book a seat at this year’s Pop Up Lunches, featuring the Stellenbosch wine route of Bottelary…
Decorex Joburg 2017, co-sponsored by Plascon and Caesarstone, will be visiting Jozi in August. Taking place at the Gallagher Convention Centre and themed: “Make your space your living…