Where to eat, stay and shop while you’re in the Swartland. Where to Eat while you’re in the Swartland With a shady terrace for those searing summer afternoons, Riebeek-Kasteel’s Bar Bar Black Sheep (022-448-1031; bbbs.co.za) is one of my favourite Swartland eateries, although the quirky decor and menu splashed across one wall easily attracts diners indoors. Food is unfussy country fare with a twist: try the Bar Bar Lamb Burger with guacamole and bacon, or the legendary viskoekies. And there’s a great wine list from local boutique winemakers. Around the corner on Sarel Cilliers Street, Mama Cucina (022-448-1676) is the new…
Let loose in London town, former F&HE food editor Leila Saffarian and contributing writer Jenny Handley got down to some seriously grand dining, chef mingling and Borough Market…
Coffee and white chocolate blondies are a spin on their classic chocolate cousins. Sweet and chewy, they’re made using white chocolate instead of dark chocolate, and our version includes a coffee flavouring. They’re best eaten on the day they’re baked, but will keep for a day in an airtight container.
Don’t be intimidated! Making your own crème brûlée from scratch isn’t difficult, and making Irish coffee crème brûlée is both easy and delicious. The rich coffee flavour works perfectly with…
Muddle 2 slices of ginger, 6 fresh mint leaves and 15ml (1 tbsp) simple syrup in a cocktail shaker. Add 60ml (¼ cup) tequila, 15ml (1 tbsp) lemon juice and ice. Shake and strain into a tall glass with ice. Top with ginger beer and garnish with extra mint.
Use a selection of vegetables (the more colourful the variety, the better) like thickly sliced red cabbage, whole peppers, whole spring onions and avocados. Brush the vegetables with…
Finely slice a medium-sized cabbage. Mix 50ml extra virgin olive oil and 25ml white balsamic vinegar (regular balsamic discolours the cabbage and doesn’t have the same clean flavour) in a bowl. Add a large pinch of coarse salt and crushed pepper to taste. Mix and add to the cabbage, tossing well before serving. Serve cool, straight from the fridge.