From the rugged kloofs and dramatic landscapes to the world’s richest desert fauna, the Ais/Richtersveld Transfrontier Park is a photographer’s dream. The park is situated near Port Nolloth and Alexander Bay on the Northern Cape’s border with Namibia. The Orange River is one of the few water sources in this desert. Considering this, the flora put on a spectacular display between June and October. It transforms the landscape with vivid colour. Kokerboomkloof represent the unique vegetation you can find here. Are there any hiking trails? Discovering this extreme landscape on foot is not for the faint-hearted. There are various trails dedicated to give…
Gigantic dolerite pillars of up to 120 meters are one of the famous features of the Camdeboo National Park. In fact, an estimated 100 000 people experience the…
We are commemorating South Africa’s rich culture this Heritage Day with a heavenly Heritage Day cake from The Velvet Cake Co. Their limited edition milk tart cake is the perfect complement to your day of braai, chops and chommies! Their Heritage Day cake is a twist on the traditional milk tart. You can place an order online throughout the month of September (from R350). On Heritage Day, indulge in favourites like koeksister cupcakes and jam tarts with a twist (from R22 each). For more information and to place your order, contact 021-914-0482. View their online offerings at thevelvetcakeco.com. WIN! One lucky…
If we’ve managed to coax you into portioning that chicken from our smoky, sticky big bird, we lure you in with any foodie’s favourite part of the bird –…
Print Recipe Guava and mint ice lollies Serves: 6 Cooking Time: 15 mins + 3 hrs, to freeze Ingredients 750ml (3 cups) guava juice 1 large guava, peeled, seeded and puréed 30ml (2 tbsp) honey small handful fresh mint leaves 6 stalks lemongrass Instructions 1 In a large jug, mix the juice, puréed guava and
These are the popsicle equivalent of the quintessential cocktail and are a perfect summer treat for adults.
Print Recipe Poached chicken and fig salad with Gorgonzola dressing Ingredients Salad 1L (4 cups) chicken stock 3 bay leaves 4 peppercorns 4 skinless chicken breasts 8 figs, quartered 1½ avocados, diced 60ml (¼ cup) pumpkin seeds, toasted 12 cucumber ribbons 1 spring onion, thinly sliced 80g fresh watercress Dressing 60g Gorgonzola 5ml (1 tsp)
Print Recipe Hazelnut and Nutella chocolate torte Serves: 12 Cooking Time: 1 hour and 15 minutes Ingredients BASE 50g hazelnuts, roasted 150g coconut biscuits 30ml (2 tbsp) cocoa powder 15ml (1 tbsp) icing sugar 70g butter CHOCOLATE TORTE FILLING 300g dark chocolate (70% cocoa solids), roughly chopped 80g butter 1/3 cup Nutella chocolate spread 60ml
A delightful recipe based on the traditional Afrikaans “Asynpoeding”. A real crowd pleaser, for sure!
Print Recipe Vegetarian dark chocolate fondant Serves: 4 Cooking Time: 30 mins Ingredients 250g 70% dark chocolate 250g butter 5 eggs 5 egg yolks 125g castor sugar 90g cake flour + extra, to dust dried biscuit crumbs, to serve Instructions 1 Preheat the oven to 180°C. Melt the chocolate and butter together in a double
If you have a plump whole bird that needs a little something, and you simply aren’t in the mood for chopping and portioning, we have the smokiest, stickiest glaze that won’t have people saying finger-licking good – they’ll be too busy doing it. The smoky, sticky big bird is all you’ll ever need again for a chicken crowd-pleaser. If you have the patience to pick this bird apart (and the willpower not to eat too much of it), it’ll be worth it! Try these tempura chicken oysters and bites for a delicious and crispy side.
Steve Maresch knows a thing or two about beef. If this is the first time you’ve heard of him, his award-winning restaurant The Local Grill is confirmation. Below…