There’s no need to leave town to unwind in five-star style. Our collection of neighbourhood luxury retreats are all within easy driving distance of four major centres PORT ELIZABETH: SHAMWARI TOWNHOUSE Generally overlooked in any round-up of must-see South African cities, Port Elizabeth is now home to one of the country’s most luxurious boutique hotels. The Shamwari Townhouse, which opened late last year, is a Mantis Group project. The group operates a string of properties both here and overseas, including London’s fashionable Draycott Hotel, the Alladale Wilderness Reserve in Scotland, and the Shamwari Game Reserve and Oceana Beach & Wildlife…
You won’t find the Boonzaaier sisters’ Van der Hum liqueur on your supermarket shelf. But you can make it yourself with their popular recipe HILARY PRENDINI TOFFOLIIt was…
Pour 90ml Pimms No. 1 and 7,5ml (1½ tsp) freshly squeezed lime juice into a tall glass, top up with ginger ale and stir. Garnish with cucumber strips, half a slice of orange, half a slice of lemon, a strawberry and a sprig of mint.
To drink: Go for Thelema Sutherland Sauvignon Blanc 2008, a complex wine with a hint of cucumber and tomato leaf in its character.
Print Recipe Scrumptious fruit and bran rusks Serves: Makes about 24 Cooking Time: 1 hr + overnight for drying Ingredients 500g cake flour 5ml (1 tsp) baking powder a pinch of salt 100g muesli 100g bran flakes 100g mixed raisins and currants 50g sultanas 50ml sesame seeds 50g desiccated coconut 200g brown sugar 250ml (1
Recipe by Jamie Oliver I always have some basic veg in my fridge – onions, carrots, celery and garlic – as they can form the base for so many different dishes. Here, with a few extra store cupboard items, you can make a fantastic soup in no time. Sometimes I add a few dried porcini mushrooms to make it extra special.
Miso is one of those incredible ingredients that can be salty, sweet, spicy and fruity all at once. Safe to say this miso yaki dish is an explosion of…
Vicki Clarke and Nikki Gaskell are partners in Fresh, one of the country’s most dynamic catering companies. They also own and run the Johannesburg restaurant, Bella. Call Vicki on 082 414 9245 or Nikki on 083 741 7436.
To make our cover recipe, omit the beetroot chips and hummus. Serve the beetroot salsa with 100g goat’s cheese, toasted ciabatta and mixed olives. Garnish with beetroot baby…