Nobody can ever resist the smoky taste of ribs, and these whisky and maple sticky pork ribs with sweet potato fries are definitely to die for! These tender pork ribs are slow-cooked to perfection, then coated in a rich, smoky whisky and maple glaze that strikes the perfect balance between sweet and savoury. The sticky, caramelized exterior encases succulent, fall-off-the-bone meat that will have you licking your fingers with delight. The perfect combination of salty and sweet, this dish is a guaranteed crowd-pleaser. ALSO SEE: BARBECUE PORK RIBS WITH BABY MARROW CHIPS Recipes and styling by Claire Ferrandi Assisted by…
News from The Bistro at Brookdale Estate is that Executive Chef Gary Coetzee and his team are back after their winter break, offering their popular Thursday Fire & Wine evenings once again. Diners will…
Join celebrated chef and charcuterie whizz Neil Jewell for a hands-on Charcuterie Workshop at Jewell’s Restaurant at Spice Route Destination in Paarl on Saturday 27 July 2024. Learn how to make your own charcuterie as Neil demonstrates the whole process from butchery to brining and seasoning. Neil’s passion lies in his homemade artisanal charcuterie that he prepares with mountains of patience and bucketloads of love, using pork, beef, and lamb from neighbouring Fairview. You’ll also get to make your own sausages and enjoy a delicious lunch at Jewell’s. Venue: Jewell’s Restaurant at Spice Route Destination in Paarl Date: Saturday 27…
There is nothing better than a table teeming with tasty tapas. Invite your amigos round and try these delicious spicy chorizo croquettes recipe. ALSO SEE: Scala Pasta/Bar brings Italy…
There’s nothing more comforting than a steaming bowl of soup, especially during the cold months. However, eating the same soup for multiple days can become tiresome. Instead of tossing the leftovers, you can freeze them to enjoy later. Here’s a guide on the best way to store and freeze soup, and how to reheat it safely. Freezing soup Cool the soup Before freezing, allow the soup to cool. Refrigerators and freezers can’t cool soup quickly enough to be food-safe. To speed up cooling, place the pot of soup in a bath of ice water in the sink and stir often.…
We’ve all been there: ready to bake cookies, a cake, or try out a new recipe, only to be told, “Preheat your oven.” It feels like it adds…
Nestled amidst the rolling hills and vineyards of the beautiful Robertson Valley, Van Loveren is a family-owned wine farm steeped in tradition and passion. Van Loveren’s story traces back to 1937 when Hennie Retief acquired the land and named it after his wife’s ancestor, Christina van Loveren. What started as modesty vineyards of just red muscadel has flourished over three decades under the stewardship of successive generations of the Retief family. Van Loveren’s journey reached a significant milestone when Nico and Wynand Retief, Hennies’ sons bottled the first Van Loveren wine in 1980 with 500 bottles of Premium Grand Cru,…
Settle into the new week with the ultimate South African dish! Our sausages and onion gravy recipe is a true hearty meal aimed to impress. ALSO SEE: Pork and…
Warm up with a bowl of baby marrow and butter-bean soup, a creamy and comforting dish that pairs perfectly with gruyère and mustard soldiers. Packed with goodness from the fresh produce, whether served as a starter or a light main course, it’s sure to become a favourite in your culinary repertoire. Plus, the soldiers are so delicious, you’ll want to make them for every meal! ALSO SEE: IRISH POTATO, LEEK, AND PEA SOUP WITH SHAMROCK CROÛTONS
Upper Union’s new winter menu is a flavourful trip from North Africa, to the Middle East, to the Indian sub-continent, to Cape Malay. When Upper Union, in Gardens,…