These whipped goat’s cheese and fig jam macaron lollies are gluten free and vegetarian! Recipe, styling and photograph by Katelyn Williams. Also try: White Lady New Year’s Eve Cocktail
To stand a chance to win this Mellerware robot 400 inox stick blender with Anchor Yeast, simply complete the entry form below. Competition closes 31 December 2016. Terms…
Thomas Sabo precious charms narrate personal stories on bracelets so that you can express your personal style and beautiful moments in life – it’s simple – collect them and let your charms speak! For more information about Thomas Sabo and their extensive collection of trendy and customisable jewellery, visit www.thomassabo.com. WIN! We’re giving away a Thomas Sabo Charm Bracelet worth R 1000! To enter, simply complete the entry form below. Terms and conditions apply. Competition ends Tuesday, 20 December 2016 at midnight. This competition is now closed. More 12 Days of Christmas Giveaways: Day 1: Win a copy of Sesame & Spice by Anne Shooter…
Whether you’re hosting the party or bringing a dish to share, Pesto Princess has just what you need – from pestos for one-bite canapés to Argentinian-inspired pastes for…
We’ve rounded up three of our favourite poolside recipes from SPAR for you to try this summer. Tell us which SPAR ingredient you love to cook with the most from any of the recipes featured below and you could win a R 1000 SPAR voucher to make your holiday even more memorable. View all summer recipes Tempura calamari with feta dip Seafood Paella Summer lovin’ Lollies Closing date 31 January 2017. Win with SPAR
Pair with Olive Brook Sauvignon Blanc Sur Lie 2012; the acidic freshness of the wine combines well with the crunchy texture of the calamari and the creaminess of the sauce
Delightful frozen treats, ideal for cooling off in summer.
To stand a chance to win this Taurus 250W digital 16-speed hand mixer with Anchor Yeast, simply complete the entry form below. Competition closes 31 December 2016. Terms…
Print Recipe Ginger beer recipe by Anchor Yeast Serves: 9 Litres Cooking Time: 20 Minutes- excluding fermentation time Ingredients 5ml sugar 500ml lukewarm water 10g Anchor Instant Yeast (1 packet) 700g brown or white sugar (875ml) 5ml tartaric acid 30ml ground ginger 10ml cream of tartar 8.5l lukewarm water Instructions 1 Dissolve the 5ml sugar
Recipe and styling by Claire Ferrandi Assisted by Nomvuselelo Mncube Photograph by Dylan Swart