Spice Route Destination, located on the slopes of the scenic Paarl Mountains, offers various tasting and aesthetic experiences at different establishments within walking distance of each other. The Destination’s recently released passport, a pocket-sized booklet, now offers guests the convenience to enjoy a selection of tastings all year-round. If you’re looking for interesting ideas to surprise friends, family and colleagues with an all-year-round gift, or simply feel like treating yourself, the passport is a quick and easy, yet innovative solution to impress anyone. In celebration of #nationalwomensday, we are giving away 2 passports worth R340! Head down to @spiceroutepaarl and take…
Local pastry Queen, Carmen Kobald has joined Chef James Diack’s team and is now sharing her love of pastry and decadent dessert creations with sweet-toothed patrons in one of Johannesburg’s most-loved bistros, Coobs in Parkhurst. “Pastry has got this elegance about it,” Carmen explains. “You can do so many things with it, and there’s something about a Coobs Lemon Meringue that always makes people smile.” Not only does Carmen make all the desserts at Coobs, but she also makes all the daily breads, butters, cheese boards, any breads for the starters, and she has now started working on the pass.…
Esona is a boutique winery, producing limited release wine from single vineyards nestled beside the Breede River in the Robertson Wine Valley. Husband Rowan, and wife Caryl, found this 17 hectare jewel, situated between Robertson and Bonnievale as a place of relaxation from the busy city life. As all great things take time they developed this once before vegetable farm into nine hectares of vines in 2004 and bottled and released the first Esona wine in 2010. The farm is maintained by a small team that knows every vine through their hand-picking of the grapes. The wine is crafted to…
Rome-born but world-bred, Melissa Forti (turning 40 this year – “and I couldn’t be happier!” she exclaims), is the cutting-edge connoisseur behind updating some of Italy’s most beloved bakes. Her first cookbook, The Italian Baker – 100 International Baking Recipes with a Modern Twist (Quadrille Publishing), is a stylish revival of traditional baking, adding modern flair to Nonna’s favourites. A nation proudly responsible for some of the world’s finest and most comforting dishes, Italy has earned its place as a foodie nirvana. Yet, among the traditional pastas and produce emerges a new hero: Italian-global fusion-baked goods. The Italian Baker’s platefuls…
One of South Africa’s most loved cooks, food writers and TV show hosts, Sarah Graham has been appointed as brand ambassador for leading German appliance manufacturer, Miele. For more than 100 years Miele has been known for their unbeatable quality, state-of-the-art technology and innovation; inspiring cooks and foodies to prepare perfectly delicious, sharable meals. Sarah is all about sharing beautiful, simple, healthy food with family and friends – making the two a perfect match. Sarah’s partnership with Miele will equip her for the next phase of her journey. With exciting events, bespoke recipe development and a behind-the-scenes look into Sarah’s…
Don’t like dark chocolate because of its bitter taste? The LINDT Master Chocolatiers have the answer. They have created LINDT EXCELLENCE MILD 70%, which is perfect for your taste buds’ first introduction into high cocoa chocolates. LINDT EXCELLENCE MILD 70% has an altogether different taste experience, whilst still maintaining the rich cocoa characteristics that have made its more intense counterpart, the EXCELLENCE 70%, a firm favourite across the globe. With a slightly lighter colour, the aroma of rounded and intricate cocoa flavours are complemented by the delectable, luxurious scent of vanilla. The MILD 70% is created using a meticulous blend…
Taste the coast at the ECR House & Garden Show’s Foodie Fair – set in its own marquee, the brand new, lip-smacking smorgasbord of local and international flavours designed to stimulate your taste buds and your braincells, ensuring you leave full of fresh food and fresh inspiration. On for the full 10 show days, get your mouth watering with bunny chows from Dolly’s Curries, a Moroccan burger from Durb ’n Burger, or vegan dips from Martinnaise; then wash it all down with boutique wines from top local producers. Sate your sweet tooth with Indian sweetmeats from Divine Treats, home-made ice…
Darling Sweet, one of South Africa’s premier toffee manufacturers started in the Western Cape town of Darling only three years ago and has already become a household name and a firm favourite with local and international sweet-toothed fans. Says Darling Sweet co-founder Hentie van der Merwe: “Since opening the doors of the Darling Sweet kitchen in July 2014 we continue to strive to produce the best quality handcrafted toffees. Flavours in the range include: Tannie Evita’s Classic, Honey & Salt, Red Wine & Chocolate, Orange & Cranberry, Liquorice, Sour Fig, Bird’s Eye Chilli, Ormonde Wines and the newly released Coffee…
Warm up this winter with a special night out at one of the Melrose Arch restaurants and join us for a delectable evening of scrumptious food, top-notch wine, and exceptionally good company. For one night only, we will explore the culinary treasures of Melrose Arch, one bite at a time. So come with us and enjoy a welcome drink, starter, main course, and dessert along with perfectly paired wines at four stellar restaurants. Melrose Arch Melrose Arch is celebrated for its vibrant open air environment with streetscape shopping, restaurants and entertainment, all set within a beautiful and relaxed atmosphere. Bustling…
This wine, for that dish So much wine, so little time. Here are some standout wines to try this May, paired with delicious recipes from our magazine. Haute Cabrière Pinot Noir Reserve 2014, R190 From the famed cellar on Franschhoek’s pass comes the latest release of their flagship Pinot Noir. “Oak is only a platform to present this Noble Cultivar and not a curtain to hide it as in a theater play,” says Cellar Master Takuan von Armin. And as such, this vintage has been matured for nine months in 228L Burgundy Oak Barrels. Think berries, berries, berries with a smoky…
What if the diet didn’t start tomorrow? What if there was no diet? Enter Jessica Sepel’s Living the Healthy Life. This is the anti-starvation bible, eschewing those toxic fads in favour of long-term healthy eating habits. After enduring a personal battle against a broken relationship with food, Jess realised the necessity of eating well and eating enough. In a world ruled by skinny and scales, Jess chose to heal her body and mind by stepping away from stressful triggers, and fully tuning in to her own nutritional needs. This is the book for those who struggle; who have done every juice cleanse,…
Nougat is delicious on its own, but why not make it out-of-this-world yummy with a nougat ice cream cake? Cream, meringue, ice cream, chocolate and nougat are meant to be together. Recipes by Lianne Scher Styling by Leila Saffarian and Taryne Jakobi Photographs by Dylan Swart
This wine, for that dish So much wine, so little time. Here are some standout wines to try this April, paired with delicious recipes from our magazine. De Krans Cape Vintage, R85 Not just any port in a storm—chilly autumn days call for a world-class silky glass of port to enjoy fireside (or with that Easter egg haul). De Krans does just the trick with its plummy red fruits, unctuous dried prunes and deep, earthy cocoa flavours, which all come together to create a complex, moreish vintage port. Pair with: Warm chocolate brownies with roasted plum sorbet WIN – secure your…
Although they’ll never admit it, even the most learned of culinary geniuses still struggle with kitchen basics. Who are any of us to judge pasta insecurity or chocolate mishaps? Fortunately, there’s a solution for every dilemma. We’ll try our best to answer your common cooking questions. How do I stop pasta from clumping/sticking together? Although it may seem like the most logical solution, do not add oil to your gummy pasta! Sure it’ll alleviate some stickiness, but the oil will also make all the sauce slide off and end up at the bottom of your bowl (obviously this is fine…
The chocolate bunny is a classic, but that doesn’t mean it can’t be improved. Why not step up your Easter game and create these creamy, delicious Cinnabunnies? Recipe, styling and photograph by Katelyn Williams














