• To help you raise a toast to those bright sunny days lying just over the horizon, the Belgian Beer Company is tapping into the growing demand for fruit-infused beers with the launch of Liefmans Yell’Oh on local shelves.

    The release of Liefmans Yell’Oh follows in the footsteps of Liefmans Fruitesse, the world’s first fruit-infused beer specifically brewed to be enjoyed over ice.

    While Liefmans Fruitesse was all about bright berry notes, Liefmans Yell’Oh celebrates the sunshine-splashed flavours of sparkly pineapple. Those pineapple notes are backed up by delicate hints of lime, apple, elderflower and basil to deliver a glass full of fragrant fruit with a lively bubble. And, at just 3.8%, it’s the perfect low-alcohol refresher for hot summer days.

    Liefmans Yell’Oh is available at retailers and restaurants, at a RRP of R29.00 to R32.00 for 250ml, in both Cape Town and Johannesburg. Multi-bottle gift packs including the stemless Yell’Oh glasses are also available at selected retailers.

    Visit www.belgianbeercompany.co.za for more information.

    WIN! Two lucky readers will stand a chance to win withLiefmans Yell’Oh. Each hamper contains a Yell’oh six-pack with two glasses and each pack is worth R800. To enter, simply complete the entry form below. Terms and conditions apply. Competition ends 31 January 2018.

    FOOD PARING: Goats Cheese Salad with Pear and Walnuts

    Serves: 4

    Ingredients

    • 8 small rolled balls of chevrin goat’s cheese.
    • 1 egg separated
    • Oil for deep frying
    • 50g parsley, chopped
    • 4 pears (skin on) chopped and sautéed in butter
    • 80g walnuts, crushed
    • 2 Witlof heads finely chopped
    • 250g Mixed baby lettuce and micro greens.
    • 4 teaspoon honey to drizzle.
    • 100g Panko crumbs

    Instructions

    1

    Coat half of the goats cheese with egg white and Panko crumbs before deep frying until crisp

    2

    Roll the other half in chopped parsley.

    3

    Build the base of your salad with two leaves of Witlof and stack the baby leaf salad on top.

    4

    On top of the salad base add chopped Witlof followed by pear, walnuts.

    5

    Drizzle with honey.

    6

    Garnish with micro greens.

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    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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