• Why should Rover miss out on all the beta-carotenes in orange veggies? These quick and easy treats are fab for our furry friends and the recipe welcomes substitutions – so, butternut or orange sweet potato can both be used, either in place of, or in conjunction with, the carrots.  Recipe and styling by Taryne Jakobi Photographs by Dylan Swart 

    LANCEWOOD®, the number one cheese brand in SA*, has launched an exciting new product set to take lunchboxes by storm. The delicious Cheddar and Sweetmilk full cream cheese spreads, available in convenient tubs, are a taste-bud sensation. Moms are always on the lookout for new lunchbox inspiration for their children, and these mouth-watering LANCEWOOD® cheese spreads provide just the right ingredients to take any sandwich from dull to delicious. Made with real A-grade cheese and butter, the great tasting, creamy spreads are also preservative free. In fact, they’re so cheesy, you will find them in the cheese fridge! WIN! One…

    Just a quick visit By René de Klerk Photographs by Petro Kotze Looking to head out to the parks this holiday seasons but haven’t made a booking? Don’t fret. Simply pack the car and head to one of your favourite national parks for the day. 1. For an active day – Golden Gate Highlands National Park Park at reception, get a permit and take a hike up the famous Brandwag Buttress. The hike is not too strenuous, but the last section is quite steep. Set aside about two hours to get up and down. Remember:  Water and sunscreen. The weather…

    Let dessert take centre stage this Christmas with a frozen tiramisu mousse cake. This lovely layered treat is sure to be an instant crowd-pleaser. Decadent, rich, and irresistible! Cook’s tip: To make gold paint to splatter the cake with, mix 15ml (1 tbsp) gold dust with 5ml (1 tsp) vodka or vanilla extract.  View more make-ahead Christmas desserts here: Gingerbread waffle ice-cream sandwiches with eggnog ice cream and maple syrup Vegan pistachio and lemon curd mille feuille with raspberries and toasted meringue Milk tart éclair trifle with pinotage jelly and naartjie syrup Recipe, styling and photography by Katelyn Williams