The term “aha moment” is one I tend to use sparingly, because it’s been my experience in life that shortly after I think I’ve had one of these revelatory realisations, something happens to undo it all, thus unravelling my newfound resolve as quickly as a kitten does a ball of string! As I recently discovered, there’s a term for this humbling, and admittedly frustrating, fact of life: aporia, which stems from the Greek word for puzzle. In his book, Aporias, Jacques Derrida – the late French philosopher and founder of the “deconstruction” movement of critical thinking – summed up aporia…
May is Mother’s month, and in celebration, Perdeberg Cellars, situated in Paarl, has put together a delightfully Pink Pairing that will be the quintessential treat for any mom…
Once considered the domain of ageing aristocrats in velvet smoking jackets, Cognac is fast shedding its stuffy reputation. One estate in particular – Rémy Martin – made waves in the industry when its youngest-ever cellar master, Baptiste Loiseau, was appointed at just 33 years old. Four years on, we chat to Baptiste to learn more about the fine art of making Cognac and what sets Rémy Martin Cognac apart… BY ANDREA PAFITIS-HILL PHOTOGRAPHS SUPPLIED First things first, let’s talk geography and naming rights, otherwise known as Geographical Indication. This is a distinguishing symbol that demarcates a product as originating in…
We’re still dreaming of warm, summer days. But, whilst we wait for summer to make a comeback, we can still enjoy that warm feeling with the new Lindt…
Charles Back is the third generation owner of the South African wine and cheese estate, Fairview, in Paarl. Here he spends his days with his wife Diane and their Anatolian sheepdog, Anna. Charles has two grown-up children, Bridget and Jason. “Jason is a qualified commercial pilot, and as a day-job he looks after Fairview’s IT, while Bridget works as a creative strategist and producer at Design Indaba. Both kids are very much their own people!” Charles gushes. Your life in the wine industry is stuff of legends—how have you applied your business philosophies to your parenting? I like to support…
Buddy Valastro and the bakery crew are back in the mix! It’s hotter than ever as they bake even more elaborate and delicious creations! Buddy is one of…
Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this cannellini bean, bacon, rosemary and spinach soup recipe will take less than 30 minutes to prepare. How to make chicken stock: Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and bring to a boil. Make sure you skim off and discard any scum from the surface. Reduce the heat…
Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this chicken tortellini and mushroom soup recipe will take less than 30…
Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this Greek lentil soup recipe will take less than 30 minutes to prepare. How to make vegetable stock: Heat 30ml (2 tbsp) of sunflower oil in a large pot and add 1 chopped onion, 3 chopped leeks, 3 chopped carrots, 2 chopped parsnips and 3 chopped celery sticks. Toss to coat, cover and cook, 3 – 5 minutes. Add 2,5L of water and bring to a boil. Skim the surface and add 3 bay leaves, a few peppercorns, 2 garlic cloves and 45ml…
The world’s most decadent cake with the perfect combination for anyone to enjoy. You simply add all the ingredients into your OptiMUM for a quick mix and pop…