Compassion, love and balance – these crystal clear virtues not only symbolise the rose quartz, but also women who form the cornerstones of our lives; the gems that make ordinary moments magical. Inspired by the Stanley Legendary Rose Quartz range, we created four recipes to celebrate legendary ladies this Women’s Month.

Legendary in Rose Quartz

Rose Quartz is not just a gentle pink tone, but a gemstone that evokes feelings of love and compassion. Just as it promotes healing and self-care, the Stanley Legendary Rose Quartz range was made to nurture the body and soul.

Built for life, the Legendary range is the perfect companion for everyday adventures. Whether travelling on the open road, hiking in the wild or enjoying the company of loved ones in the comfort of your home, the Stanley Legendary Rose Quartz range is the ideal vessel to fill up your cup – not just during Women’s Month, but all year round! With its stylish design, bespoke colour and insulation properties, it will become your best friend this winter, keeping drinks warm for hours.

The Stanley Legendary Rose Quartz range is the ideal vessel to fill up your cup – not just during Women’s Month, but all year round!

Indulge in satisfying beverages with the Legendary Camp Mug; its double-wall vacuum installation allows you to sip hot and cold drinks. Always on the go? The chic and compact design of the Legendary Food Jar allows you to store comforting meals and fuel up wherever and whenever you go. From sweet treats to soulful simmers, these delectable recipes show you why these self-care essentials are ideal for your Women’s Month celebrations, whether gifting it to friends and family or even yourself.

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Beetroot Hummus Tartines

Pretty as a picture and absolutely divine, this vibrant starter is fabulous for snacking occasions and entertaining friends.

From work lunch to picnic snacks, the Legendary Food Jar is the ideal storage solution for meals on the go.

Slathered with pink beetroot hummus and sprinkled with feta and dukkah crumble, the creamy and salty flavours make for one tasty tartine. Chickpeas are blended with beetroot powder, fresh lemon juice, nutty tahini and earthy cumin to create a zingy hummus. Toasted ciabatta is the ideal companion for this savoury treat. From work lunch to picnic snacks, the Legendary Food Jar is the ideal storage solution for meals on the go. Scoop up this divine dip with the detachable spork for instant satisfaction!

Recipe for Beetroot Hummus Tartines

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Pink Cauliflower & Beetroot Soup

Hosting a dinner party? Guests will savour every bit of this soulful simmer, down to the last spoonful. It’s the ideal starter for your Women’s Month celebrations.

The Stanley Legendary Classic Bottle is great for storing soup, making it the perfect winter accessory.

Onions, garlic and cauliflower florets are sautéed, seasoned, cooked in a cream mixture, and blended with beetroot powder, giving it that gorgeous pink hue. Elevate this starter with microgreens and beetroot cubes, and finish it with a quenelle of cream cheese and a crack of black pepper for good measure. Enjoy with toasted ciabatta and relish in the comforting flavours. Whether enjoyed at home or on the go, the Stanley Legendary Classic Bottle is great for storing soup, making it the perfect winter accessory.

Recipe for Pink Cauliflower & Beetroot Soup

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Strawberry Cheesecake Bars

Creamy and dreamy cheesecake bars are swirled with strawberry jam for the perfect tart-sweet balance. Indulge in these tempting treats with your gal pals for a sweet gathering.

The Stanley Legendary Classic Bottle ensures drinks keep warm or cold for 20 hours with its double-wall insulation…

Swoonworthy and satisfying, these cheesecake bars are topped with fresh raspberries, while coconut biscuits provide the perfect base. Ideal for a leisurely picnic with loved ones, this heavenly dessert will add a touch of decadence to your Women’s Day royal tea celebration. Enjoy with a cuppa coffee or tea for a comforting combination; the Stanley Legendary Classic Bottle ensures drinks keep warm or cold for 20 hours with its double-wall insulation, so you can indulge in conversion and treats all afternoon long!

Recipe for Strawberry Cheesecake Bars

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Milk Tea with Strawberry & Rosewater Jelly

Inspired by Japanese milk tea, this refreshing drink is filled with strawberry and rosewater jelly for a sensational sipping experience and textural surprise.

The Stanley Legendary Camp Mug makes adventuring easy with its secure press-fit Tritan lid, so you can forget about messy spills…

Infused with masala chai, this is the perfect refreshment for a glamping getaway with the girls. Top up with spiced almond milk for a nutty and creamy base, or add your favourite milk alternative and as many jelly cubes as you like – the tot of rosewater gives that Turkish delight yum factor. The Stanley Legendary Camp Mug makes adventuring easy with its secure press-fit Tritan lid, so you can forget about messy spills, whether camping out in nature or enjoying your morning fix on your way to work.

Recipe for Milk Tea with Strawberry & Rosewater Jelly

Explore the complete range of Stanley products available in South Africa. 

awesometools.co.za | Facebook | Instagram

Everyone has a go-to meal, for some, it’s the taste of convenience. Not the kind offered by uninspired ready-made meals or Friday night takeout, but the kind that provides home-cooked deliciousness every day of the week. Whether you’re entertaining a hungry crowd or simply can’t be bothered to cook lengthy meals, all you need is the Instant Vortex VersaZone air fryer and a good cut of pork to taste the possibilities. These tender Pulled Pork Buns with Tangy Apple Chutney are all the inspiration you need!

Taste the Possibilities

Besides being an economical protein choice, pork is incredibly versatile and boasts many health benefits. Not completely convinced? Here’s the science to back it up. From being an excellent source of nutrients to providing the body with complex B vitamins, pork is a cut above the rest and makes cooking convenient, much like the VersaZone air fryer.

Make memorable meals in an ‘Instant’!

Instant Brands, the leading innovator in kitchen appliances, continues to revolutionise the culinary landscape with the introduction of the all-new Instant Vortex VersaZone with ClearCook Air Fryer, setting a new standard for versatility, performance and design.

The Versazone with ClearCook is a cut above every other air fryer out there – it ticks all the boxes: large size, power and speed, design and versatility.  Since it’s both a single and dual air fryer in one, you can choose to cook everything at once in the big drawer or insert the divider to set it to two separate cooking zones. Plus, it’s the only air fryer in SA with SyncCook and SyncFinish technology, allowing you to apply different times and temperatures to each drawer and program them to finish at the same time – all with the touch of a button. This air fryer gives the fastest crisp with the lowest energy cost, thanks to EvenCrisp™ technology, which ensures proper heat and airflow around your food. And with a QuietMark award, you can enjoy a really peaceful kitchen.

Complete with a gorgeous stainless steel exterior and eight unique functions, the VersaZone air fryer is style and convenience personified! With its expansive 8.5L capacity, it’s ideal for cooking healthy family meals and showstopping pork roasts in one go. Switch to the two 4.2L baskets for unmatched flexibility, and cook mains and veggies simultaneously. For smaller portions, simply use one zone for deliciously crispy and tender results every time! Thanks to the sleek and practical design, you don’t need to interrupt the cooking process; just peek through the ClearCook window to check the level of doneness. Make memorable meals in an ‘Instant’!

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Cooking for Convenience

To show how tasty convenience can be, we created the ultimate Pulled Pork Buns with Tangy Apple Chutney and Onion Rings, all made in the Instant Vortex VersaZone air fryer.

Pulled pork usually takes hours of preparation to make, but with the right kitchen appliance, you can create lavish meals with minimal effort. The secret to making succulent pork is using a fantastic cut; pork shoulder or ‘Boston butt’ has the ideal meat-to-fat ratio, ensuring fork-tender and succulent pulled pork.

Infused with smoky flavours and topped with sweet and tangy apple chutney, these burgers are ideal for casual entertaining.

For extra deliciousness, rub the pork with liquid smoke, olive oil; garlic, chilli and onion powder; and paprika. Let the flavours marinate, and then load it in the air fryer and cook it for an hour and a half. While most pulled pork recipes require at least three hours, you can easily cook this version in half the time with the VersaZone air fryer, making hosting friends and family enjoyable. Once cooked to juicy perfection, shred away until you have tender pulled pork and add the barbecue sauce to the mix.

Topped with a deliciously sweet, sticky and tangy apple chutney, these burgers are irresistible! The tart flavour of Granny Smith apples, sweet caramelised onions and fragrant spices take this pork and apple combo to the next level.

Enjoy these tempting buns with the most satisfying onion rings. Simply dip the onions into the seasoned flour and then the egg mixture containing oil; finally, coat with the panko breadcrumbs before placing them in the air fryer. Once golden brown and irresistibly crunchy, top the toasted brioche rolls with the pulled pork and the tangy apple chutney and serve alongside the onion rings. It’s that simple! Relish every bite as you tuck into this satisfying meal.

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Easy & Tasty: Pulled Pork Buns with Tangy Apple Chutney

Infused with smoky flavours and topped with sweet and tangy apple chutney, these burgers are ideal for casual entertaining.

Serves: 6-8 | Prep time: 30 minutes | Cook time: 2 hours | Difficulty: easy

Smoky Pulled Pork

1.5 kg boneless pork butt or shoulder
¼ C (60 ml) olive oil
1 tsp (5 ml) liquid smoke (optional)
1 Tbsp (15 ml) ground black pepper
1 Tbsp (15 ml) salt
2 Tbsp (30 ml) garlic powder
2 Tbsp (30 ml) onion powder
1 Tbsp (15 ml) chilli powder
2 Tbsp (30 ml) smoked paprika
½ C (125 ml) BBQ sauce

Apple Chutney

¼ C (60 ml) olive oil
3 Granny Smith Apples peeled, cored and chopped
2 whole red onions, sliced
2 Tbsp (30 ml) yellow mustard seeds
1 Tbsp (15 ml) black mustard seeds
1 C (125 ml) sultanas
1 cinnamon stick
2 star anise pods
½ C (125 ml) brown sugar
1½ C (325 ml) dry white wine

Panko Onion Rings

3 medium-sized onions
1 C (250 ml) flour
2 Tbsp (30 ml) paprika
4 eggs
¼ C (60 ml) extra virgin olive oil
2 C (500 ml) panko breadcrumbs

To Serve

6-8 brioche rolls
butter for spreading
1 baby white cabbage, finely sliced
2 spring onions, green part only, finely sliced on the diagonal

Smoky Pulled Pork

Rub the oil, liquid smoke, and dry spices all over the surface of the pork to fully coat it. Let the pork sit for at least 30 minutes, or overnight in the fridge.

When ready to cook, remove the pork from the fridge and allow it to come to room temperature. Place the meat in the basket of the Instant Vortex VersaZone air fryer, fat side up. Pour over the remaining juices.

Cook the pork for 1½ hours at 180 °C on the roast function until pull-apart tender. Switch off the air fryer and leave the pork inside for 30 minutes to rest. Remove from the air fryer and place into a dish. Using two forks, pull the meat apart until shredded. Add the barbecue sauce to the meat and mix to combine and coat, adding a little more if needed.

Tangy Apple Chutney

Heat the olive oil in a pan over medium heat and add the apples and red onions. Sauté until browned, about 2-3 minutes. Stir in the mustard seeds, sultanas, cinnamon stick, and star anise. Add the brown sugar and white wine, and let it cook until caramelised and thick. Remove from the heat and allow it to cool before serving.

Panko Onion Rings

Set the Instant Vortex VersaZone air fryer to 180 ºC, using the air fry function.

Cut the onions into 1cm thick rings. Add paprika, salt, and pepper to the flour. Lightly whisk the eggs in a separate bowl and then add the oil. Start crumbing the rings by first dusting them in the flour, then dipping them in the egg mixture, and finally coating them in panko breadcrumbs. Place the crumbed onions into the air fryer and cook for 10 minutes or until golden brown.

To Serve

Slice the buns and butter both sides. Lightly toast the buns in a dry frying pan until golden. Top each bun base with the pulled pork, then add a generous dollop of chutney and a small handful of chopped cabbage and spring onion greens, if using. Serve immediately with the onion rings on the side.

For more tasty inspiration, try these pork recipes and air fryer-friendly recipes.

sapork.co.za | instantpot.co.za

There is no fruit more revered, more loved and more socially photographed than the humble avo. These days, it seems you can’t scroll through social feeds without seeing a gorgeous fan of avo slices, perfect cubes delicately gracing the top of a quinoa bowl or even its gorgeous greenness blended into a luscious smoothie. Its versatility is boundless.

Other than their very obvious delish factor, how clued up are you about this gorge fruit? We dig a little deeper and look at the differences between the avo varieties available on local shelves. We also bust some myths as to what you should be doing to reach that smooth, blemish-free and perfectly ripe avo ‘Shangri La’, every time.

Avo Art: Yes, it’s a thing. Explore #avocadoart and check out Daniele Barresi on Instagram to see how your beautifully crafted avo fan is severely underachieving.

Green is Not the Only Go

First and foremost, it’s important to distinguish that there are green-skinned and dark-skinned avos available. The texture and colour of their respective skins can give you clues when it comes to picking the right one. Contrary to belief, a dark-skinned avo doesn’t necessarily indicate over-ripeness.

Green-Skinned Avos

The skins of Fuerte, Pinkerton, Edranol and Ryan avos start out green and remain green once ripened.

They are great if your intention is to create those aforementioned perfect fans and slices, as the skin can be easily peeled off the fruit. Hopefully, it will reveal a smooth, blemish-free flesh that can be sliced and diced into mesmerising ‘Instagrammable’ creations.

Dark-Skinned Avos

Hass and GEM^® avos will mature, turning their skins dark purple and even black. Dark-skinned avos of these varieties will be tougher to peel. The skin of the fruit is more of a malleable shell with a perceptible strength, making it perfect for scooping out the creamy flesh for mashing. The harder skin – usually pebbly in texture and compared to crocodile leather – is a protective barrier, keeping that flesh bruise-free.

Avocado Roulette

If you could invent a device that could see inside an avo, you’d be the Messiah to the millennial generation. But alas, no such device exists right now, so you have to figure out the tricks of finding a perfect one yourself.

Despite the fact that retailers go to a lot of effort to stock ripe and ready avos, the truth is it’s always a bit of a gamble – an avo roulette if you will. But fear not, there are a few tricks to enable you to check the ripeness of avos without damaging the fruit.

Breaking the bank: Over the past couple of years, the avocado has managed to become the poster child for all things millennial. This is in part thanks to a somewhat controversial article by columnist for The Australian, Bernard Salt, where he questioned how ‘millennial hipsters’ afford to eat out so often and eat costly ‘avo toast’ at that.

How to Choose the Perfect Avo

Your first clue to an overripe avo (which you want to avoid) is obvious indentations in the skin and a mushy feel, which would indicate bruising of the soft flesh inside. It’s likely that once you open that avo, you’re going to be greeted with brown spots and stringy flesh – avoid, avoid, avoid! Your best bet here is to simply accept defeat and move on.

The next rule of avo testing: no pinching! Pinching damages the fruit and isn’t necessary. Instead, place the fruit in the palm of your hand and gently squeeze without using the pressure of your fingertips. The fruit should have a little give but not feel soft/mushy. If it still feels quite firm, you have a few days before its ready; if it feels mushy, you’ve probably missed the boat.

In the case of a dark-skinned variety such as Hass, a darker skin will help indicate ripeness, as the fruit will turn from green to darker purple/black as it ripens.

Stem Check

Another trick for choosing an avo that’s ready to eat is to check the little stem at the top of the fruit. When it comes to varieties with a longer neck, this theory isn’t always sound, as the neck part ripens first. However, for rounder varieties, it can help.

>> If you pop off the stem and it looks good and green, it’s likely it’ll be that way when you open it.

>> If it looks brown, that’s probably what your fruit is going to look like inside too.

>> If you struggle to get it off, then your avo isn’t ready yet – abort!

Failure to launch: The Aussie ‘avo toast’ saga went globally viral. A correlation was made between Gen Y not being able to afford to buy homes because they spend too much money ‘living a life of experiences’ (i.e. eating avo toast at fancy cafés). As writer Tom Cavill quipped in an article on bricklane.com, “making it the dish that ties a generation to their parents’ spare bedroom” – eek.

Ripening an Avo

Unlike many other fruits and veggies, avos don’t ripen on the tree, this process happens after picking. If you have avos that are close but not quite ready, you can speed up the ripening process by placing them in a brown bag with a banana, apple or cabbage.

Why? Because bananas, apples and cabbages naturally produce ethylene gas (C₂H₄), which acts as a plant hormone and speeds up the ripening process. Basically, avoid putting your bananas and apples with other fruit in your basket if you want to avoid that ripening effect.

Did you know? Avocado is derived from the Aztec word ‘ahuácatl’ meaning ‘testicle’. There are theories that this could be because of its curvy shape, its aphrodisiac qualities or because they grow in pairs.

Green Butter

Avos have been dubbed ‘nature’s butter’ and aside from their amazing creaminess, they’re also really good for us. Avos contain healthy monounsaturated fats, vitamins and a generous amount of fibre too.

So, all in all – avos are great for you, are super versatile and can work in both sweet or savoury dishes… they really are nature’s miracle fruits. So keep eating them and remember all these tips in your quest to find that perfect green-gold interior with just the right amount of squish.

Make these recipes for Avo Mayo and Avo and Prawn Cocktail Salad

Can’t get enough, can you? Try these delicious avocado recipes.

Whether classic, revamped, fridge set or oven-baked, cheesecake is one of the most divine desserts – tell us we’re wrong. From the buttery biscuit base to the deliciously smooth filling, nothing beats a slice of cheesecake. We round up 12 of our best cheesecake recipes ahead of National Cheesecake Day, July 30th, so you can celebrate this beloved dessert. We only have two questions: Oreo or Biscoff biscuit base? Caramel or chocolate drizzled…?

Strawberry Cheesecake Bars

Indulge in these decadent treats – creamy cheesecake with sweet strawberry jam swirls on a buttery biscuit base.

Recipe for Strawberry Cheesecake Bars

Choc-Hazelnut Cheesecake Squares

Crushed Oreo biscuits topped with a chocolate-hazelnut combo make these Cheesecake Squares utterly divine. Drizzle with chocolate sauce for extra decadence!

Recipe for Choc-Hazelnut Cheesecake Squares

Berry Cheesecake Bars

Pretty as a picture and equally delish, these Berry Cheesecake Bars are ideal for fancy high teas or any celebration that calls for bubbly and the perfect sweet treat.

Recipe for Berry Cheesecake Bars

Raspberry Cheesecake Brownies

Can’t decide between cheesecake or brownies? You don’t have to with these tasty treats. The pop of raspberry is deliciously tart!

Recipe for Raspberry Cheesecake Brownies

Butterscotch Cheesecake with White Choc & Nutty Brittle

Drizzle with as much butterscotch sauce as you please – no judgement here.

Recipe for Butterscotch Cheesecake with White Choc & Macadamia Nut Brittle

White Chocolate Cheesecake with Salted Caramel Sauce

What’s sweetness without a bit of salt? The contrasting flavours are amazing.

Recipe for White Chocolate Cheesecake with Salted Caramel Sauce

LemonGold Cheesecake Mousse Cups with Biscoff Biscuit Base

When life hands you LemonGolds, whip up these divine and zesty Cheesecake Mousse Cups. They’re super simple to make; pop them in the fridge, top with fresh LemonGold and serve!

Recipe for LemonGold Cheesecake Mousse Cups with Biscoff Biscuit Base

Classic New York-style Cheesecake

If there’s one thing New Yorkers can do, it’s bake a cheesecake. You can’t beat the classics!

Recipe for Classic New York-style Cheesecake

Red Velvet Cheesecake

What’s better than one cake? Two! The moist red velvet cupcakes and cheesecake topping make this one delicious teatime bake.

Recipe for Red Velvet Cheesecake

Raspberry Cheesecake Mousse Verrines

Hosting a party? These cheesecake mousse verrines are ideal for serving guests.

Recipe for Raspberry Cheesecake Mousse Verrines

Savoury Blue Cheese Cheesecake

Move over cheeseboard – this savoury cheesecake made with funky blue cheese and topped with baby beets, caramelised onion and preserved figs is the ultimate entertainment dish.

Recipe for Savoury Blue Cheese Cheesecake

Poached Pear Cheesecake with Ginger Biscuit Crumble

Pear, ginger crumble and cheesecake – everything about this flavour combo works.

Recipe for Poached Pear Cheesecake with Ginger Biscuit Crumble

Want more? Try these brilliant winter bakes & puds.

If you thought umami was delicious, wait till you taste kokumi! Umami has greatly changed the way cooks, food scientists and manufacturers think about food, but it turns out there’s a new taste sensation on the block and it’s kokumi – umami’s rival sister.

Never heard of her? Don’t worry, kokumi is a pretty recent discovery in the world of food, and scientists have just tapped the surface in uncovering its full potential. Imagine exploring food in a completely different way, well, kokumi apparently has the ability to highlight the bourbon flavour of fish sauce, and if you tried, it could probably make chicken liver taste like foie gras. I know what you’re thinking – impossible right? But that’s what kokumi does…

What is Kokumi?

Kokumi sounds a lot like umami and that’s because they’re both of Japanese origin. Umami translates to ‘essence of deliciousness’, while kokumi means ‘rich taste’. Umami is the fifth basic taste and makes food more delicious, whereas kokumi is not exactly a taste but more of a component of taste or sensation, as well as an additive.

Remember when Guy Fieri said, ‘welcome to flavourtown’? He was definitely talking about kokumi; it essentially enriches and enhances what we most love about certain foods.

Kokumi highlights existing or masked flavour profiles that our taste receptors might not be able to pick up.

It’s literally one giant flavour bomb – kokumi combines and enhances taste sensations of umami, sweet and salt. In fact, kokumi is said to add ‘craveability’, which explains why food is so addictive. Most fermented foods like cheese, braised or slow-cooked meat, garlic, onions and scallops are naturally high in kokumi. Other foods that deliver the taste sensation include high-calcium foods like milk and cheese, as well as foods containing yeast extract.

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How Was It Discovered?

Since Dr. Ikeda’s umami discovery, the Ajinomoto Group studied dishes containing onion and garlic, often described as having a ‘different’ flavour profile, which couldn’t be ascribed to umami. Broths and dishes steeped in onion and garlic have a ‘rich taste’, hence ‘kokumi’.

Umami naturally occurs in foods and the flavour can be attributed to glutamate, it’s also available in synthesised form, known as MSG. Similarly, kokumi sensation is experienced when eating certain ingredients, but is also available as a food additive/enhancer. The Ajinomoto Group isolated the peptide glutathione from garlic, which is known to impart rich and emboldened flavours, and sold it as yeast extract.

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How Does Kokumi Work?

As mentioned, it’s more of a taste sensation rather than a specific taste. Since scientists already knew that glutathione was closely associated with calcium taste receptors on the human tongue, they suspected that the glutathione found in kokumi activates calcium receptors, thus explaining the sensation experienced.

The study concluded that kokumi-rich substances amplify the taste of salt and intensifies the perceived sweetness of certain foods tenfold. Kokumi peptides typically present in high-protein foods and are largely experienced with the breakdown of protein bonds.

Although kokumi is tasteless as an additive, it has the ability to amplify the sweetness, saltiness and umami of foods.

Futhermore, scientists deduced that glutamate-rich ingredients and foods containing yeast extract contributed to kokumi sensation. Interestingly, these foods also delivered a sensation described as ‘mouthfulness’, impacting the continuity of flavours and viscosity.

Mouthfulness

We all know that texture transforms flavour. Hardened fat is unpleasant on its own, but if we’re talking bone marrow, that’s an entirely different story. Bone marrow has a velvety, slurpable texture, so delicious that you’d forget your table manners.

Being a calcium-rich food, bone marrow naturally imparts kokumi sensation. Stimulated calcium receptors accentuate more prominent flavours, as fat coats the mouth and tongue – a sensation described as ‘mouthfulness’.

Long-lasting Flavour

Kokumi both intensifies and ‘stretches’ the flavour of certain foods. Glutathione peptides prolong the stimulation of binding calcium receptors, resulting in a lingering aftertaste. While kokumi is tasteless on its own, it amplifies existing flavours and their continuity.

Viscosity

Reducing sauce allows flavours to develop and integrate over time. Nothing new, right? But kokumi takes this to new heights, as it increases the perceived viscosity of foods, making them richer in taste.

Thickness is what makes peanut butter satisfying, it’s the reason you subconsciously rub your tongue against your palate to savour the buttery aftertaste. Kokumi has the same effect when added to foods, it imparts a greater aroma and lends a ‘thicker’ mouthfeel.

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The Benefits of Kokumi

Although kokumi is still in its infancy as a food concept, there are many potential applications. Kokumi could bolster the flavour of nutrient-dense or low-fat foods that some find unappetising, without compromising on taste.

When it comes to plant-based products, it’s often not the taste, but rather the mouthfeel that makes it less appetising. That being said, certain plant-based manufacturers and food innovators apparently look to kokumi to improve the mouthfeel.

Over time, our taste buds have perhaps become desensitised to perceiving certain taste sensations. Kokumi highlights existing or masked flavour profiles that our taste receptors might not be able to pick up. This opens up a world of possibilities in the realm of food, unleashing full flavour potential and could be a gateway to exploring trigeminal sensations.

Kokumi could bolster the flavour of nutrient-dense or low-fat foods that some find unappetising, without compromising on taste.

Although kokumi is tasteless as an additive, it has the ability to amplify the sweet, salty and umami flavour of foods – potentially making it a useful replacement for excessive amounts of butter, sugar and salt. This could especially be worth considering in familial cases of cholesterol, diabetes or high blood pressure, and perhaps even assist conditions like loss of appetite. Because kokumi is a food additive, many liken it to MSG, but we would be remiss to ignore its potential applications.

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Sensational Recipes

Curious? Try these tasty and naturally kokumi-rich recipes.

Cumin Roasted Cauliflower Soup

Flavours of onion, garlic, cauliflower and vegetable stock come together as they gently simmer. Although this recipe isn’t peppered with spices, the mouthfeel and long-lasting flavour of the cumin lingers with each spoonful.

Recipe for Cumin Roasted Cauliflower Soup

French Onion Soup

This classic French soup is steeped with deliciousness.

Recipe for French Onion Soup

Want more? Take your cooking from bland to bold with umami.

First it was Champagne, then Cognac and gin – now, tequila is the booze bandwagon that celebs are hopping on. When they’re not busy scooping up Oscars or slaying on the runway, these Hollywood A-listers are making a fortune from agave spirits. Find out whether these celebrity-owned tequila brands are actually worth a shot.

George Clooney & Friends – Casamigos Tequila

Besides being a suave ‘silver fox’ and decorated actor, George Clooney has been dominating the beverage business for a minute. While Clooney has earned a reputation as a Nespresso brand ambassador for years, the veteran actor also forms part of the ultra-premium tequila and mezcal brand, Casamigos.

Together with long-time pals, Rande Gerber and Mike Meldman, Clooney co-founded the popular tequila. Inspired by countless tequila-filled nights, the business venture presented itself. The extensive range houses seven products – Casamigos Jalapeño, Blanco, Reposado, Añejo, Cristalino and Mezcal – and is supposedly one of the best celebrity-owned tequilas, not simply for its celebrity endorsement but for its taste.

Average cost: R1899.00–R 2400.00

casamigos.com

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Dwayne ‘The Rock’ Johnson – Teremana Tequila

If there’s a celebrity who knows how to stay current, it’s Dwayne ‘The Rock’ Johnson. Together, with the owners of a Mexican family distillery, the actor and former wrestler created Teremana Tequila. While most celebrity-owned tequila brands are touted for their associations, Teremana is one of the few that has earned a glowing reputation for its distinctly delicious taste.

Teremana, meaning ‘Spirit of the Earth,’ is a product of the Jalisco Highlands. After harvesting the agave, the jimadores (agave farmers) slow-roast the sweet agave in brick ovens and distill them in handmade copper pot stills to produce flavourful and smooth tequila. The tequila is reportedly one of the top contenders, with many saying that this decent-tasting tequila can be enjoyed neat or mixed in cocktails.

Average cost: R 1859.00–R 2100.00

teremana.com

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Kevin Hart – Gran Coramino

It makes sense that besties, Johnson and Hart would both own tequilas. Comedian and Ride Along actor, Kevin Hart, also known as “the hardest working man in show business,” founded the business along with Juan Domingo Beckmann, an 11th-generation tequila maker.

Gran Coramino Cristalino was their first product to launch; the crystal clear tequila is usually filtered with charcoal to strip the colour from the tequila, ensuring that the tequila retains its flavour. Its counterparts, Reposado and Añejo, are rested in American and French white oak and aged in Eastern European casks, respectively. Though the brand’s motto is “hard work tastes different,” some reviewers beg to disagree, claiming that the Añejo is a smooth tequila but the butterscotch flavour is a touch too much.

Average cost: R 993.42–R 3699.99

grancoramino.com

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Kendall Jenner – 818

Say what you will about the Kardashians and Jenners, but you have to respect their entrepreneurial hustle – hats off to momager, Kris. When she’s not modelling on the runway, securing brand deals or ordering her signature Peaches & Cream Erewhon smoothie, Kendall Jenner is drinking 818 with her friends at the beach.

Launched in 2021, this celeb-owned tequila has three variations: Blanco, Reposado, Añejo and the house Reserve. Despite having earned 43 blind tasting awards at 13 international spirits competitions since its inception, there are mixed reviews about Jenner’s tequila – some saying that it’s ‘overhyped’ or ‘sweet’; then again, others say that it’s ‘not too shabby.’ For the sake of the price tag, we hope it holds up.

Average cost: R 2259.00–R 8999.99

drink818.com

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Mark Wahlberg – Flecha Azul

Not to be confused with Clase Azul, Flecha Azul is the brainchild of entrepreneur, Aron Marquez, and PGA pro-golfer, Abraham Ancer. The famous tequila has garnered greater popularity after actor, director and former rapper, Mark Wahlberg, invested in the brand in 2021. While he was famously a wine connoisseur, the actor became a tequila lover for fitness reasons, claiming that it’s tougher to burn calories when consuming wine.

Flecha Azul Tequila’s range consists of five varieties – Blanco, Reposado, Añejo, Cristalino, and Extra Añejo. Crafted with zero additives and produced in ‘Tequila Valley’, Mexico, this celeb-owned tequila is made from only three ingredients – fully mature 100% Blue Weber Agave, volcanic water and yeast. The flavours are crisp and untainted, with some featuring agave, buttery oak, warm spices and vanilla notes.

Average cost: R 2499.00–R 2999.99

flechatequila.com

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Aaron Paul & Bryan Cranston – Dos Hombres Mezcal

When every Hollywood celeb and their friend decided to invest in a tequila brand, Breaking Bad co-stars and friends, Aaron Paul and Bryan Cranston, turned to mezcal. Dos Hombres Mezcal is created using the quality Espadin agave from the hillsides of Oaxaca, Mexico.

Third-generation mezcalero, Gregorio Velasco, created the unmistakable taste of Dos Hombres Mezcal using only traditional techniques. Tasting notes of apple, wood, mango and local fruits like zapote are featured in the standard Espadin Mezcal. It also has a smoky finish provided by the volcanic stone and firewood from the ovens used to roast the heart of the agave. The brand also has a limited edition Tobala Mezcal.

Average cost: R 2399–R 3699.99

doshombres.com

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Matthew McConaughey & Camila Alves – Pantalones

Newer to the tequila scene is Pantalones, owned by Hollywood power couple, Matthew McConaughey and Camila Alves. Thankfully, they’re not completely ‘Dazed and Confused’; the pair admits that “the world doesn’t need another celebrity tequila,” but apparently, “the Tequila industry could use a shot of fun.” The marketing team certainly nailed the brief when they rolled out the social media campaign for its release.

The super-premium tequila is made entirely from Blue Weber Agave, sourced from the farm of fourth-generation farmers. Pantalones houses three expressions: Blanco, Reposado and Añejo, which are rested in American oak whisky barrels. As far as reviews go, some say that the smoothness is right on the money, while the vanilla and coconut notes are a bit much. It might be ‘alright, alright, alright,’ but we’re not sure it will ‘blow your pants off.’

Average cost: ~R 818–R 996 *not available in South Africa.

pantalonestequila.com

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Eva Longoria – Casa Del Sol

Desperate Housewives star, Eva Longoria, has been ahead of the game for some time. The actress co-founded the luxury tequila brand, Casa Del Sol, back in 2000. Crafted with a deep respect for the Mexican heritage of tequila-making, the female tequileras at Casa Del Sol come from a long legacy of spirited maestros. Crafted in Altos de Jalisco, Mexico, the tequila is aged to perfection in French oak and Cognac barrels.

A tribute to Mayahuel, the Aztec goddess of agave, and the magic golden hour, Casa Del Sol is best enjoyed in sundowner cocktails. While the respective tasting notes for the Blanco, Reposado and Añejo range from fresh mint to wild honey to oak and chestnut, a few reviews claim that the Blanco has an odd ‘bubblegum’ taste to it, and the French Limousin oak used in the ageing process lends an unpleasant sweetness for some. The one consistent highlight is that this tequila is undeniably smooth – for the price, it had better be!

Average cost: R 3699–R 4899

casadelsoltequila.com

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Blake Lively – Betty Booze

Though not exclusively a tequila, this sparkling drink definitely deserves a mention. Created by actress Blake Lively, Betty Booze has a refreshing and innovative sparkling tequila range, offering cocktail enthusiasts a drink made from real, high-quality ingredients. Combining sparkling water, premium tequila, fresh fruits and herbs, Betty Booze offers a light drinking experience that’s perfect for casual get-togethers.

Besides the bourbon range, Betty Booze has three sparkling tequilas: one with oak smoked lemonade, another with lime shiso and, lastly, Sparkling Tequila with Smoky Pineapple. Many say that the drinks are refreshing, making them ideal ready-made cocktails or chasers for sundowner drinks. While the drink doesn’t contain any artificial flavours, one ingredient used in the Sparkling Tequila with Oak Smoked Lemonade has certainly caught the attention of many – it’s butter!

Average cost: from R 271.50 *not available in South Africa

bettybooze.com

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Michael Jordan & NBA squad – Cincoro

Founded by basketball legend, Michael Jordan, and fellow NBA owners – Emilia Fazzalari, Wyc Grousbeck, Jeanie Buss and Wes Edens – Cincoro was inspired by a shared love for tequila. The name is derived from the Spanish words for ‘five’ and ‘gold,’ representing the five founders and their quest for perfection.

This celebrity-owned tequila is made using 100% Blue Weber agave from Jalisco, Mexico, resulting in a smooth and flavourful spirit. The tequila blanco features citrus notes, while the other expressions have rich chocolate, caramel and vanilla notes. As with a few celebrity tequilas, Cincoro apparently has a sweet taste, which some describe as borderline ‘artificial,’ with the smoothness being its redeeming quality.

Average cost: R 2190–R 3999

cincoro.com

Want more? Get to know tequila better. 

American author Fran Lebowitz once famously said, “If you can eat it, it’s not art.” After having tasted Short & Sweet chocolates, I’ve never disagreed more. Meticulously hand-painted and crafted with the finest Belgian couverture chocolate, their bonbons are not only picturesque enough to sit in an art museum, there are no two alike!

Jenna Short’s Sweet World

Owned by Jenna Short, the chocolate and confectionery brand supplies world-renowned local establishments, including restaurants from the La Colombe Group, Upper Union, and various hotels. Stunningly, one would hardly say that they launched just last February – Short jokes that her entrepreneurial spirit was inherited from her mother.

We had the pleasure of visiting the Short & Sweet chocolate studio in Woodstock and chatting with Short about the art of chocolate making, her dreams of opening up a retail store, and her upcoming collaboration with Cake Canteen. Join the conversation…

How did you get into chocolate-making?

Growing up in a food, beverage and hospitality-oriented family made it very easy for me to realise I wanted to follow in my family’s footsteps.

After attending culinary school, I learnt quickly that I was more drawn to the playful, creative yet detailed nature of chocolate and confectionery. When the first Chocolate Academy in South Africa opened just up the road from me in Johannesburg, I did a handful of specialised courses, and my passion for chocolate was solidified.

What was the inspiration behind starting Short & Sweet?

Cape Town is the foodie capital of SA. With the top restaurants, and food scene here, I wanted to supply these establishments with top-quality chocolates and confectionery truly bespoke and unique to each establishment, with emphasis on the art and craftsmanship behind each piece – just like the restaurants themselves.

I also wanted to have a brand and platform to explore my ideas and creativity through an online storefront; having found the ideal production space, that’s where it all began.

You create thousands of bonbons and treats every week, how do you manage to make it work with a small team?

At the moment, we’re a team of five; a year ago, we were three, so we’ve almost doubled. That in itself is crazy! I am fortunate enough to have a team of very enthusiastic and skilled women who make the job look easy. I focus on the chocolate decorating and business admin, and my team does the rest.

We’re all learning as we go and grow; constantly adjusting our work methods, production and tweaking techniques to continuously improve our output and time management. I believe that prioritising work-life balance and well-being in the workplace has also created a happier work environment and has played a key role in our success.

The Short & Sweet team (pictured from left to right): Anele Nqobile, Naomi Maphiri, Jenna Short, Cigy Chigamba, Mich Mugandane.

More chocolate brands and concept stores are entering the market. What sets Short & Sweet apart from its competitors?

At Short & Sweet, we focus on creating chocolate and confectionery that isn’t just ethically sourced and produced, but also highlights the craftsmanship and art of chocolate-making from bean to bonbon.

As a chocolate business without a storefront, we’re able to play and create freely without being tied down by a set offering or retail demands. This pushes us to keep adapting, keep up with trends, and keep experimenting and playing in the kitchen. We also offer fully customisable services to our clients – they can pick the shapes, colours, designs and flavours of bonbons for their establishment, thus creating something truly unique and bespoke.

What’s been your biggest challenge since the business launched?

Understanding what the business needs of me or which direction I should pursue next as the demand grows. We only launched last February and went from making a hundred chocolate samples a month to thousands per week for high-end clientele. At this stage, we find ourselves in that awkward business phase of ‘being too small to be big’ and ‘too big to be small’ – if that makes sense.

With every new client or opportunity that comes along, I wonder how we’ll adapt to meet the demand… at times, the opportunities and success can feel daunting. Overall, the growing pains of being a small business with limited capital (as the sole owner) has been the biggest challenge, but I’m here for the journey!

Your bonbons are known for their delicious fillings. How do you come up with innovative flavour combinations?

Working as a pastry chef before becoming a chocolatier taught me about flavour pairings, textures and profiles, which have greatly helped me along this journey. I also source inspiration online from chefs and chocolatier muses, as well as the odd TikTok trend.

Every gifting occasion is also an opportunity to try something new. I enjoy experimenting with limited edition bonbon collections. [This is when] I explore all my chocolate heart’s desires, whether recreating popular desserts into bonbons with a Short & Sweet twist, or using Halloween as an occasion to add Tajin spice into a fruity caramel. This also helps me note which flavours are received well and which aren’t worth making moving forward.

Favourite Short & Sweet treat? You can only pick one…

I would have to say my favourite is the ‘Oh My Heart’. It has everything – dark chocolate, caramel, crunchy chocolate pearls, hazelnut gianduja, milk chocolate and roasted almonds; it’s the most delicious mouthful! It’s crunchy, oozy and moreish. I also love that it’s got so much surface area to paint and decorate – there’s so much space for creativity!

Besides yummy fillings, you use Belgian couverture chocolate. Is this Short & Sweet’s magic ingredient?

There are so many amazing chocolate brands out there, but Fairtrade Belgian couverture chocolate is my go-to for several reasons… it has a high cocoa content, which lends rich and complex flavour profiles; its smooth texture and creamy mouthfeel, its consistent quality and reliable results; and, most importantly, it’s ethically farmed, sourced and produced.

All of these factors play a huge role in the overall quality, consistency and taste of our products, but also by sourcing chocolate from reputable brands, we’re playing our small part in combating unethical and exploited cacao farming practices.

The designs on your chocolates are intricate and beautiful. How do you balance creativity with consistency?

As much as consistency plays a key factor in being a chocolatier and working with chocolate, what I enjoy about decorating the chocolates the most is that it’s done by hand. Each piece we create is unique. No two are alike – we’re artists, not machines.

Our fillings, however, must remain consistent; we do that by developing and testing our own recipes for bonbon production, which also ensures our bonbons are shelf-stable.

You supply some of the best local establishments. What’s been the most rewarding part of your chocolate journey?

I often need to remind myself that we started just over a year ago and how far we’ve come since then – it’s always easier to see what still needs to be done than acknowledge the progress made.

What has been rewarding is seeing the support and enthusiasm people have shown Short & Sweet…  and having customers walk into our factory saying they’ve tried our chocolates and they’d like to buy more because they enjoyed them so much, or seeing customers become regulars in our factory or online store, trusting in our brand and products.

Another part that has been so rewarding is the self-development and personal growth I have experienced so far… understanding the requirements and demands of a business owner and employer; I take pride in [my team’s] job satisfaction. I have learnt so much about myself and the resilience it takes to run a start-up business.

Chocolate can be temperamental. Do you have any secret tips for home bakers and confectioners out there?

Three key factors for working with chocolate: time, temperature and movement. Understanding each element will make working with chocolate less intimidating!

Time: everything about chocolate requires patience; you can’t rush the process.

Temperature: chocolate burns easily and shouldn’t be heated above 55 ºC – it also gives the best results in an ambient temperature room; 18-22 ºC room temperature is ideal.

Movement: to temper chocolate correctly, it needs to be constantly stirred or agitated in order to crystallise properly. It really requires both hands and lots of focus!

With that being said, working with chocolate is fun and the end result will always be delicious, so you can never lose!

Any product drops or collaborations coming up?

We have our current limited edition ice cream tubs (a collaboration with the Sorbetiere in Woodstock), and an upcoming collaboration with Cake Canteen for Women’s Month (we’re so excited!), as well as new products and exciting opportunities on the horizon.

We’ll also be popping up in a few locations in Gauteng, Pretoria and Johannesburg, so keep an eye out! We’re impacting the South African sweet scene, one bonbon at a time!

Get your Short & Sweet fix at their factory in Woodstock or order at their online shop or with Mr D Food. Follow them on socials for chocolaty goodness.  

shortandsweet.co.za | Facebook | Instagram | TikTok

When most people think of Christmas, picturesque snowy landscapes, hot cocoa by the fire, and festive lights twinkling in the frosty air often come to mind. However, for those in the Southern Hemisphere where December brings summer’s heat, Christmas looks nothing like your typical Hallmark holiday movie. So why do South Africans celebrate Christmas in July?

Christmas in July is usually observed on 25 July, honouring the original date of the popular holiday.

Why Celebrate Christmas in July?

The main reason people celebrate Christmas in July is because of the seasonal difference between the Northern and Southern Hemisphere.

In South Africa, December is a time for beach trips and braais, as it falls during the summer. The idea of a wintry Christmas, complete with hearty roasts, mulled wine and cosy fires doesn’t quite fit the bill in the heat of summer. Therefore, many South Africans have adopted the practice of celebrating Christmas in July to romanticise traditional winter elements that they miss out on in December.

In the spirit of traditional Christmas celebrations, Christmas in July is usually observed on 25 July, honouring the original date of the popular holiday. Though, in some corners of the world, the event falls on 12 July – certain countries even celebrate it in June, to coincide with mid-year school holidays and make the most of it.

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A Taste of Modern Tradition

Christmas in July is also a fantastic time for communities to come together and celebrate. Many towns and cities in South Africa organise events, markets and festivals that bring people together in the spirit of the season. It’s a chance for people to reconnect with family and friends, enjoy festive activities and create lasting memories. Moreover, this mid-year celebration often includes charitable events, such as toy drives and fundraisers, providing a much-needed boost to local charities outside the usual holiday season.

One of the most appealing aspects of Christmas in July is the opportunity to indulge in the culinary traditions typically associated with a Northern Hemisphere Christmas. Rich, warming dishes like meaty roasts and figgy Christmas puddings are far more enjoyable in the cooler temperatures of July.

Restaurants and hotels often get in on the action, offering special Christmas menus and themed events that allow patrons to savour the festive fare in a suitably chilly setting. While many people in the Northern Hemisphere typically enjoy roast turkey as the table centrepiece, South Africans are partial to roast leg of lamb and glazed gammon. Local favourites like malva pudding and showstopping trifles are usually desserts of choice.

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Escaping the Winter Blues

Christmas in July offers a perfect antidote to the winter blues, injecting a dose of festive cheer and fun into the coldest part of the year. It gives people something to look forward to and breaks up the monotony of the long winter months.

While colder regions in South Africa are lucky (or unlucky) enough to embrace snowy landscapes as temperatures drop in the heart of winter, others experience a rainy season. Nonetheless, they still embrace the winter chill.

The concept of Christmas in July isn’t unique to South Africa; it has been celebrated in various parts of the world, including Australia and New Zealand, for many years. South Africans have embraced this global trend and made it their own, blending it with local customs and flavours to create a unique and enjoyable celebration.

For those who love Christmas, the idea of celebrating it twice a year is undeniably appealing. Christmas in July provides a second chance to enjoy the festive spirit. Even if you don’t plan on decorating your home with twinkling fairy lights, participating in fun activities like Secret Santa, carolling, watching Christmas classics, feasting with the family and popping Christmas crackers is equally exciting. It’s an opportunity to double the joy and extend the holiday cheer beyond December.

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Christmas in July Recipes

Celebrating Christmas in July? Tuck into the ultimate feast with these festive recipes.

Roast Duck with Cherry Citrus Glaze

We can’t decide what’s tastier – the oh-so-succulent duck or the delicious cherry citrus glaze. There’s only one way to find out…

GET THE RECIPE

Roast Chicken with Garlic & Roasted Red Pepper Spreado

Basted and roasted to perfection, this mouthwatering chicken will have everyone fighting over who gets the last drumstick or wing.

GET THE RECIPE

Maple Mustard Glazed Gammon with Bacon Crumble

This gorgeous, glazed gammon will have guests salivating. Don’t even get us started on the bacon crumble – truly a showstopping roast.

GET THE RECIPE

Crack the Crackling Pork Belly Roll

Impress friends and family with this restaurant-worthy pork belly – we can’t imagine a better roast for your Christmas in July feast.

GET THE RECIPE

Greek-style Roast Leg of Lamb

If there’s one thing Greeks know how to do, it’s make delicious lamb!

GET THE RECIPE

Vegan Maple-Roasted Hasselback Sweet Potatoes & Butternut

A sophisticated and decidedly delicious Christmas side dish – the maple syrup and pistachio nuts take it to the next level.

GET THE RECIPE

Christmas Cupcakes

Chocoholics will adore these cocoa treats, plus the kids will have fun decorating them.

GET THE RECIPE

Traditional Christmas Pudding

This boozy pudding, topped with drunk cherries and brandy butter sauce, is a Christmas classic that’s hard to deny!

GET THE RECIPE

Want more? Try our best Christmas roast recipes and fabulous festive sides. Ready for dessert? Enjoy these figgy Christmas puddings and bakes. 

Good or bad, delicious or bitter, the kitchen table is where food, economics and politics often meet – and for the past ten years, Food Dialogues has been exploring this in our complex food system in unconventional, educational and fun ways. This year, with a new name reflective of its roots and group dynamic, Food Indaba 2024 is taking place from 22 July to 4 August, with various events at venues across Cape Town – including the V&A Waterfront precinct, Mowbray, Langa, Philippi, Lynedoch and Stellenbosch.

Pictured: Chef Jane Nshuti

The theme of this year’s Food Indaba is Oikonomos, the Greek root of the word Economics, literally meaning ‘home management’.

Food Indaba features a range of events, both ticketed and free. Many are open to the public, while some, which are geared more toward academic and industry audiences, are by invitation only. One of the informative free events for all to attend is the Pan African Webinar hosted by Afrifoodlinks. The online webinar titled Power and Hunger is a significant discussion about weaponisation of hunger. For the first time this year, the annual in-person conference, with the same title, will be a full day affair and will see the D-School (UCT’s design school) creating a Design-Dash – a design thinking problem solving toolkit around the solutions to food issues.

Home Economics or ‘Oikonomos’?

The theme of this year’s Food Indaba is Oikonomos, the Greek root of the word Economics, literally meaning ‘home management’.

“This year’s edition places food at the heart of the economy and brings the economy back into the home, reconnecting us with the traditional way we relate to food,” says Kurt Ackermann, chief executive and a trustee of the SA Urban Food & Farming Trust.

“How do our current food systems – the way food is produced, processed, distributed, consumed and disposed of – help or hinder our domestic lives? How does this in turn impact our children and future generations? Can we engage less with branded, processed foods that often harm our bodies and the planet? This year, we’ll explore these questions by starting with their impact in our homes, then looking at the broader economy, and finally, recognising our power to change what isn’t working,” adds Ackermann.

The power to make change will be highlighted in a number of compelling events, like a foraging experience with Cape wild foods’ expert Loubie Rusch, whose knowledge of indigenous plants is astounding and a V&A Waterfront-wide focus on sustainable seafood. This year’s programme also includes a dynamic live-streamed Public Conversation webinar from Cape Town TV studio, around new significant food reports, which anyone can join online free of charge.

One of the strengths of Food Indaba is its multi-faceted approach to the issues of hunger, food security and food systems. This year’s two Master Classes, co-hosted by Oribi are geared toward our future food leaders: Food Systems 101 for Entrepreneurs (for Oribi’s intake of young food entrepreneurs) and Food Systems 101 for Hospitality Professionals, which is a food systems masterclass specifically tailored to people working within the hospitality sector, from scullers and waiters to sous chefs and managers.

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What’s On the Menu?

Here are ten experiences, taking place at this year’s Food Indaba, that will add fresh flavour, fodder for thought and fun ways to interact with food:

1. Oikonomos Dinner (ticketed event)

Setting the tone for Food Indaba is the opening Oikonomos dinner, with a menu conceptualised by KwaZulu-Natal born and raised chef Mmabatho Molefe. Molefe was named one of the 50 Next, a global list of people shaping the future of gastronomy and is known for showcasing African ingredients celebrating Nguni and Zulu food. Her Oikonomos menu will explore food made at home.

While the opening dinner is for invited guests and media only, the dinner will be repeated as a ticketed event open to the public during the Indaba.

2. Migrating Home (ticketed event)

Rwandan-born chef Jane Nshuti journeyed from Rwanda to South Africa to escape the genocide in her home country. Along her long journey as a refugee, she imbibed the culinary traditions of many African countries, each one telling a story of home. Jane has made her home and family in South Africa, and for this event she narrates her story of finding home across a multi-course plant-based African menu influenced by Rwanda, DRC, Kenya, Uganda, Tanzania, Mozambique, Malawi and South Africa.

Migrating Home: A Dinner with Jane Nshuti; Friday, 2 August.

3. Angling for Good Catch (public booking at participating restaurants)

The Western Cape is an internationally recognised source of quality fish, but not all fishing practices benefit our oceans and coastal communities. Get a taste of sustainably caught fish at selected restaurants throughout Food Indaba at the V&A Waterfront, through curated menus featuring sustainable fish, as well as presentations on how diners can support tangible changes in seafood sourcing and consumption.

V&A Waterfront restaurant precinct; Sunday, 28 July.

4. Public Conversation: State of the City and HLPE Food System Reports’ (Free online event)

Through the power of the internet, Food Indaba ensures that anyone can benefit from the unpacking of significant new findings on our food system, and by extension, their homes. A Public Conversation live-streamed webinar will explore two new significant reports, with audience participation at CTV Studios. In the conversation, The Committee on Food Security’s High-Level Panel of Experts report – which was launched earlier this month – will be explained, as well as 15 reports of the AfrifoodLinks State of the Food System, which represent different regions of Africa will be compared and discussed.

Public Conversation; Wednesday, 24 July.

5. Tea with a Farmer (ticketed event)

In today’s food economy, there are often at least six degrees of separation between consumers and the farmers who grow their food. Join in a conversation with a small-scale farmer to learn more about the realities, joys and challenges of farming today, as well as share in a cup of tea. Bring your sun hats, your wellies and your curiosity.

Oranjezicht City Farm and 16 on Lerotholi gallery in partnership with the Lerotholi Food Garden; Tuesday (23 July), Thursday (25 July), Tuesday (30 July) and Thursday (1 August).

6. The Wine Shaq (ticketed event)

Revel in a curated dinner featuring black producers of wine and other contemporary and traditional beverages, along with traditional South African dishes, led by Nomhle Zondani of The Wine Shaq. Zondani represents a portfolio of black-owned wine brands, and along with some of her producers, will celebrate isiXhosa culinary traditions and a new generation of wines and winemakers.

Makers Landing; Saturday, 3 August.

7. Foraging For Weeds, Harvesting For Life (ticketed event)

One person’s weeds are another’s plentiful and nutritious source of nourishment. Famed wild food harvesting ambassador, Loubie Rusch, will host a group gathering session of wild ingredients in the gardens of the Sustainability Institute.

Participants will choose and pick some wild foods to take home to experiment with. For lunch, the group will share a meal with Rusch prepared by the Green Café at the Sustainability Institute, that showcases the variety, versatility and tastiness of the ingredients discovered, while walking the gardens and gathering.

The Sustainability Institute, Stellenbosch; Friday,  26 July.

8. Kids Cookout (ticketed event)

Cooking is empowering, as well as fun, and kids can learn some crucial life lessons – like how to nourish themselves, with the use of a whisk and a wooden spoon. Children between the ages of 5 and 10 will lead their parents, guardians or older siblings in a culinary journey of invention and discovery with a delicious conclusion. Run by Food Jams, creator of culinary experiences, this is an interactive way for kids to get comfortable behind the stove.

Kids and parents guided food adventure; Saturday, 27 July.

9. 16 on Lerotholi Art Café (ticketed events)

This year, Food Indaba delivers two art-inspired and inspirational events. Have lunch with an artist at the 16 on Lerotholi Art Café; enjoy a series of art in action with the artist as an exhibition, presiding over a menu that is a celebration of home. The 16 on Lerotholi Art Café celebrates the nexus of art and food with a series of artist hosted lunches, including the likes of Parusha Naidoo and Tapiwa Guzha at the Langa-based gallery.

At the V&A Waterfront’s Luxury Lane, don’t miss the photography exhibition of recipes and meals cooked and enjoyed in African homes, which features a series of 14 works by winners of the ICLEI Africa African photography competition. Photographers can be on the lookout to enter the 2024 competition.

Langa Artist lunch and exhibition; Friday (26 July), Saturday (27 July) and Friday (2 August).

10. Food Systems Walking Tour Cape Town CBD (ticketed event)

Whether it’s samoosas, vetkoek or sorghum popcorn, the story behind Cape Town’s multi-faceted food culture and current food reality is in the streets. These three-hour guided intimate walks are guided by accredited tour guides Adeola Oyebade and Keith Sparks, each adding layers and depth of understanding through personal experience – Adeola as an African immigrant who will expound on pan-African diaspora food systems, and Keith, who has focus on focusses on fresh fruit spaza shops and the role fruit vendors play in our food system. Both walks cover a circular circuit starting at Heritage Square around the CBD.

Cape Town CBD Food Systems Walking Tour; Saturday (27 July) and Saturday (3 August).

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About Food Indaba

Food Indaba is hosted by the SA Urban Food & Farming Trust with co-host and sponsor SOLVE@Waterfront. Co-sponsored by the DSI-NRF Centre of Excellence in Food Security and AfriFOODlinks (Funded by the European Union).

Event partners include the African Centre for Cities, The UNESCO Chair in Science and Education for African Food Systems, ICLEI Africa, Hasso Plattner d-Skool Afrika, Bertha House, Philippi Village, Oranjezicht City Farm, City of Cape Town, 16 on Lerotholi, Cape Town TV and Derrick Integrated Communications.

To book tickets to one or more events, visit the website at the link and follow the event on social media with #foodindaba2024 on the platforms below.

foodindaba.org | Facebook | Instagram | X | LinkedIn

How well do you know your tequila? Over the years it’s earned a reputation as a party shot that leads to bad decisions, but really, it’s so much more than that.

Tequila – A Mexican Treasure

Mexico, located on the southern tip of North America, is home to a plethora of diverse flavours – herbs, spices, chillies and, of course, tequila. Mexico truly is the neighbour that keeps on giving, which makes the thought of building a wall separating you from it seem criminal. Especially when you consider that one of its greatest exports – tequila – has a history of breaking down the very barriers that divide us. Culture, race, gender, sexual orientation all become a blur when you add a shot of tequila.

The History of Tequila

To know your tequila, you need to know where the story starts – namely in the small town of Tequila, Jalisco. Here, on the slopes of a volcano under the desert sun, the succulent, blue agave, was born. Any other plant would wither and die a slow death in these dry conditions, but agave thrives in it.

It is from this desolate, harsh environment that tequila gets its brazen earthy flavour. The plant spends eight to twelve years maturing, and once mature, as decided by the expertise of a jimador, it is harvested.

The difference between Tequila and Mezcal

Tequila production started in the 1800s; prior to that, agave was cultivated by the Aztecs who used it for flavouring, sweetening and fermenting. This lead to tequila’s predecessor, Mezcal, being created. Mezcal is kind of what scotch is to cognac; although made in a similar process it has undeniable differences (same same, but different). All tequilas are in fact Mezcals, as the term refers to any agave-based drink. The difference is that actual tequila can only be made from the blue agave plant, whereas Mezcal can be made from many different varieties of agave.

Do you know how your tequila is made?

In basic terms, fermenting is the process whereby yeast breaks down sugar; this releases ethanol and carbon dioxide as a by-product. Back in the 1800s, the art of fermentation and distillation was foreign to the Aztecs, it was only with the arrival of the Spanish that the sweet juice collected from agave plants could be transformed into a spirit.

Distilling adds heat to the fermented liquid, the condensed steam is then collected in spirit form. Remove the ethanol, et voilà – you have tequila. Okay, so it’s a lot more complicated than that, but that’s the gist of it, and without that knowledge, the Aztecs would never have reached their full potential in tequila making.

Know your Tequila Types

Mexico is a country that is so richly diverse with flavour that there is literally a taste for every palate, and the same can be said about tequila. So if you fall into the category of ‘not being a tequila person,’ you most likely have been drinking the wrong one i.e. the cheap one. (Incidentally, if you do find yourself drinking the cheap stuff, add a dash of Tabasco into your glass and bite down on a wedge of orange to give your evening a ‘lil more class.)

Up your tequila game by doing a bit of research (read:drinking) to find the one most suited to you.

Blanco 

Blanco tequila is unaged, and as a result, spends no time in a barrel. Because of this, Blanco tequilas derive most of their aromas and flavour from the plant and the distilling process. Look out for citrus and floral aromas in this tequila.

Reposado

Reposado tequila is aged in oak barrels for a minimum of 2 months for up to a year. Barrels can be new or used cognac or sherry barrels. Because of the ageing in the barrel this type of tequila has a much more intense flavour. Look for notes of vanilla, cinnamon and orange.

Anejo

Anejo Tequila is aged anywhere between one to three years and has a certain smooth richness to it. Extra Anejo is aged for a minimum of three years. If you enjoy cognacs, brandy and aged whiskies, then an Anejo is the one to go for.

See, none of the above sound like that horrible, reflex-inducing tequila exclusive to varsity bars. Those have been designated their own category known as Mixto tequila. Consisting of only 51% agave sugar and 49% pure sugary hangover hell. If it’s not 100% agave, just stay away.

Happy tequila drinking!

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Try these tequila-based cocktails.

For something classic try this Margarita, or for something a little different, this Paloma.

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Did you know your tequila is not just for drinking?

Make this Coffee Tequila Ice Cream with Smashed Malted Puffs.

Cook up a Mexican inspired feast with this list of our favourite Mexican food recipes. If you’re not sure what you need to get started, check out this guide to Mexican ingredients.

Spirits could refer to a mood or supernatural being, but in this case, we’re talking about alcohol spirits. Perhaps you know them by their common names… Jack, Johnnie or José. While you may have tried the alcohol spirits listed below, you might be curious as to why vodka looks like water yet tastes like petrol, or maybe you’d like to learn about the medicinal properties of gin. Grab a glass, pour one out and get to know these alcohol spirits.

What’s in a spirit?

What separates a spirit from liquor or other types of alcohol is mainly the process of distillation. Also, spirits do not usually contain added sugars. The sugars used for fermentation in spirits come from grains, fruits, and even vegetables. Additionally, spirits should have at least 20% alcohol by volume. Alcohol By Volume (ABV) or alc/vol is not just an indication of how intoxicated you will get, but rather refers to the amount of alcohol (ethanol) within a given volume. Let’s get to know the different types of alcohol spirits.

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Gin

Sir Winston Churchill once said, “Gin and tonic has saved more Englishmen’s lives and minds than all the doctors in the Empire.” In fact, gin has rumoured medicinal properties…

Gin has been making rounds since the sixteenth century, and its earliest form, genever was created by the Dutch before it became ‘gin.’ Legend has it that genever was used to treat monks’ chest pains and even malaria, thanks to the addition of quinine in Indian tonic water. Locally, gin is the second most consumed drink after whisky.

It’s made by fermenting base ingredients such as wheat, barley, potatoes or grapes. Water is then added to the mixture, along with fresh ingredients to create a base scent. In order for gin to be gin, it has to contain the main ingredient – juniper berries.

Different types of gin include London Dry Gin, which has a distinct dry taste; Plymouth Gin tastes ‘earthy’ and is normally used to make Dry Martinis; Old Tom Gin has a more liquorice taste.

Besides juniper berries, gin is usually infused with botanicals and ingredients to impart different flavours. If you’ve never tasted gin, it often has zesty notes, given by citrus peels; the pleasantly bitter flavour derives from additions such as clove, cardamom, coriander, buchu and more. As for the smell, it can almost be likened to forest rain.

Characteristics: usually colourless; colour and taste depend on extracts used.
Ingredients: juniper, citrus, liquorice root, botanicals, grains and more.
Properties: low-calorie spirit
Taste: distinct, pleasantly bitter, citrusy.

A classic G&T never disappoints, but if you’re looking for something different, try one of these signature gin cocktails and learn about their origins.

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Whisky

This distilled alcohol spirit is traditionally made from fermented cereal grains like corn, barley malt, rye and wheat. Drinking whisky is a cultural experience for many nationalities around the world. Some take it so seriously, down to the very spelling of ‘whisky’.

Whisky-making is an art and involves mashing, fermenting, distilling and ageing. It’s typically aged in wooden casks; sherry casks are sometimes used. Whiskies can be single-malts or single grain whiskies, and that’s where things get a little confusing…

Single-malt whiskies refer to whiskies made from water and 100% malted barley; they can be made with more than one grain type and be blended, but only by a single distillery. Single-grain whiskies contain water and barley, but could incorporate other grains such as rye and wheat, granted it’s from the same distillery.

Slightly confused? ‘Single’ refers to the fact that a single distillery was used and has nothing to do with the number of grains incorporated. There are different types of whisky, namely scotch and bourbon. For a spirit to be classified as ‘bourbon’, it should meet standard rules. Bourbon can only be produced in the U.S. The distillate should have a 51% corn composition and needs to be aged in new-oak charred casks. Scotch is made in Scotland, and is produced using water and malted barley.

Characteristics: whisky is typically light-bodied with a smoky malt flavour.
Ingredients: corn, barley malt, rye and wheat.
Properties: colour/taste depends on the ageing/ingredients; golden/rich brown in colour.
Taste: smooth, buttery, caramel, oaky, dry.

Similar to rum, whisky makes for a great baking ingredient. Try your hand at these Irish Coffee Brownies with Whisky Cream.

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Brandy

Ah, brandy, the drink that ‘burns so good’ and has made many a cold night warmer. The name ‘brandy’ is derived from the Dutch word ‘brandewijn’ and stands to reason, being a South African favourite – lest we forget the dash of Coke.

The process of distilling brandy is similar to cooking – the longer it stews, the more well-rounded the flavour becomes. In this instance, brandy develops its flavour and rich amber colour after being incubated in oak barrels. Quality brandies are traditionally aged in oak barrels, whereas commercial shelf-ready bottles are sometimes placed in stainless steel tanks for shorter periods, as a catalyst to mellow the flavour. Unaged brandy is also consumed and is known as ‘eau de vie’ in French, which translates to ‘water of life’.

Grapes are normally used as the base ferment for brandy, but other high-fructose fruits like apples and stone fruits can be used. Fruit is fermented to form a colourless alcohol after yeast is added. The clear alcohol is then distilled before it is aged in oak barrels.

Cognac is one of the most renowned types of brandy and can only be produced in the Cognac region of France. Other types of brandy include Armagnac (also an appellation of origin), which is made from no more than ten grape varietals. Grappa (‘grape stalk’ in Italian) is another type of brandy, which is made using grape stalks, skins and seeds.

Characteristics: traditionally aged in French/American oak barrels.
Ingredients: fruits like grapes, apples, apricots, peaches and more.
Properties: amber hue and flavour given by oak barrel ageing
Taste: fruity, slightly sweet.

Nothing beats a good Date Pudding with Ginger Syrup & Brandy. 

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Vodka

Potatoes are truly one of the best and most versatile vegetables known to mankind. It has given us French fries, the potato battery and vodka. This tipple is one of the most recognised alcohol spirits, and it certainly isn’t for the faint-hearted nor lightweights.

Vodka is made with one of three base ingredients: potato, grains (wheat, corn, rye) or fruit (grapes, sugar cane). Traditionally, high-starch ingredients or cereal grains are used, but it can actually be produced from any ingredient that has the ability to ferment.

What sets vodka apart from other alcohol spirits is its neutrality. The characteristic taste of vodka lies in the distillation and filtration process. Ideally, you want your vodka to look as crystal clear as water and taste like pure ethanol; this is usually obtained using potatoes or cereal grains as the mash.

Vodka that uses fruits or sugars as base ingredients usually have more of a fruity, less neutral flavour-profile compared to when more traditional ingredients used. Spirits like gin and whisky rely on processes like barrel-ageing to naturally enhance the flavour and transform the appearance – this is not the case with vodka.

The process of making vodka involves fermentation of base ingredients, using yeast and water, which yields ethanol. The solids are then strained and removed to get the liquid. Distillation occurs where the vodka is essentially purified by heat; vapour is formed and collected as liquid. Vodka is filtered using either charcoal or carbon to retain the pure flavour. In the dilution step, water is added; the amount depends on the desired ABV.

Characteristics: distilled liquor, no distinct aroma/taste.
Ingredients: high-starch and high-sugar ingredients like potatoes, cereal grains (wheat/sorghum), fruit (grapes/sugar cane).
Properties: colourless, odourless.
Taste: neutral flavour
ABV: by American standards, vodka should have a minimum ABV of 40%. By European standards, vodka should be no less than 37.5% and no more than 90%.

Try this vodka-based Sparkling Cosmopolitan.

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Rum

Rum is usually associated with black-bearded pirates, sailors and island parties. This alcohol spirit hails from Barbados, and is believed to be one of the oldest alcohol spirits.

Rum is in a flavour league of its own – its warm and delicious taste is an amalgam of unique methods and ingredients used. Molasses and sugarcane form the base ingredients in the blending of rum. Rum made using sugarcane is normally fruitier compared to rum made with molasses juice. Barrels used to age rum are heated and combined with high-sugar ingredients to provide warm caramel tasting notes.

Even if two different rum brands contain the same ingredients and are produced the same, the flavour would differ depending on the soil and conditions under which the sugarcane used was grown. The type of barrel used also impacts the taste and appearance.

There are different types of rum; stainless steel barrels yield white rum, whereas aged rum has an amber hue, and golden rum is sometimes a result of additives. Generally, the darker the rum, the longer it has been aged or the more distilled it is. Traditional rum only requires sugarcane byproduct ingredients, whereas spiced rum is produced using vanilla, spice and tropical fruit like coconut to flavour the rum.

Characteristics: traditional rum requires sugarcane by-products to yield the caramel taste
Ingredients: molasses, sugarcane syrup/juice. Yeast and water are also used.
Properties: the colour ranges from white, red, brown, and even black.
Taste: sweet, dry, rich, caramel flavour.

Rum’s rich caramel flavour makes it ideal for baking. Try this Pineapple Tarte Tatin with Caramel Rum.

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Tequila

When life hands you lemons, slice them up, savour some salt and have a shot of tequila! Funnily, most people have an anecdote involving this popular alcohol spirit.

Tequila’s flavour comes from agave extract, which tastes similar to honey. Taste depends on the maturation of the tequila during the barrel-ageing process. Ageing tequila in oak barrels (usually once-used American whisky barrels) enhances the flavour. The longer it ages, the more mellow the agave flavour becomes. It’s usually aged for no more than five years.

Tequila can only be called ‘tequila’ if exclusively produced in Jalisco, Mexico. Tequila produced elsewhere is identified as ‘mezcal.’ The main ingredient in tequila is blue agave plant (a fleshy-leafed succulent), which is roasted to extract sugars used for fermentation.

Tequila is also gluten-free, making it a favourite among health-conscious people. If you’re interested in learning more about this spirit, get to know tequila better.

Characteristics: the main ingredient in tequila is blue agave and is produced in Mexico
Ingredients: sweeter tequilas usually contain sugarcane
Properties: colour changes depending on ageing; the darker the tequila, the more aged it is.
Taste: depends on the brand and length of maturation. Ranges from sweet, smoky, citrusy.

You’ve probably tried a margarita before, but have you tried a Salted Caramel & Orange Margarita or Paloma?

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Mezcal

First thing’s first, let’s get this out of the way – all mezcals are tequilas, but not all tequilas are mezcals. Both alcohol spirits derive from the agave plant family; tequila can only be produced from the blue agave plant, whereas mezcal is made using any agave varietal.

The flavour of mezcal ranges compared to tequila, which is more consistent, being blue-agave specific. Mezcals are typically aged anywhere between two months and one year or more.

Maguey agave is harvested to make mezcal, the heart portion is taken from the agave plant and heated in fire pits, which explains the smoky flavour of mezcal. This process releases the natural sugars of the agave, which is then milled into liquid and fermented in wooden barrels along with water. The alcohol formed is then distilled two to three times.

Characteristics: 30 different agave varietals can be used to make mezcal (type of tequila).
Ingredients: agave (maguey)
Properties: depends on the agave plant used
Taste: floral, fruity, citrusy, spicy, smoky, earthy.

Don’t drink hardtack? Check out these non-alcoholic drinks on South African shelves.

Mexican food is one of the most celebrated and loved cuisines in the world. It boasts a number of mouthwatering dishes such as enchiladas, quesadillas and tacos, which always pack a punch with bold flavour. If you’d like to put together a feast for your next fiesta, then take a look at some of our best Mexican-inspired food recipes to get you started.

Fiesta Favourites

Tuck into these tasty dishes…

Mexican Street Corn Soup with Avocado

Comforting and flavoursome, this Mexican-inspired corn soup will have everyone salivating at your next dinner party.

Recipe for Mexican Street Corn Soup with Avocado

Pork Neck Steaks with Esquite

The ideal midweek dinner dish!

Recipe for Pork Neck Steaks with Esquite

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Chilli

A good chilli can form the base for a number of dishes. Get fired up with these classics.

Tex-Mex Campfire Breakfast

A hearty breakfast, filled with kidney beans, jalapeño and perfectly cooked eggs.

Recipe for Tex-Mex Campfire Breakfast

Braaied Chicken Nachos with Spicy Salsa & Lime Sour Cream

Smoky chicken served with nachos and a refreshing lime sour cream. Ideal for serving a hungry crowd.

Recipe for Braaied Chicken Nachos with Spicy Salsa & Lime Sour Cream

Chipotle Chilli con Carne with Guacamole

Try this vibrant con carne full of warmth from smoky chipotle chillies. Serve with guacamole and your favourite nacho chips.

Recipe for Chipotle Chilli Con Carne

Tex-Mex Baby Marrow Chilli

A vegetarian version of Tex-Mex chilli; serve on its own, over nachos or in tacos for a Mexican-inspired meal.

Recipe for Tex-Mex Baby Marrow

Chilli con Carne

Simply prepared and filled with the deliciousness of beef, spices and all the beans you need (pinto, kidney and black beans).

Recipe for Chilli con Carne

Spicy Beef and Tomato Potato Skins Topped with Guacamole

Loaded potatoes never tasted so good! This Mexican-inspired recipe is the perfect as a quick dinner idea.

Recipe for Spicy Beef and Tomato Potato Skins Topped with Guacamole

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Cooking with Chipotle Chilli

Chipotle is a type of smoked chilli that is popular in Tex-Mex food. It’s full of flavour and spiciness, and we love what it brings to these Mexican-inspired dishes.

Chipotle Beef Short Ribs

Smoky and delicious chipotle beef short ribs. These ribs are killer good!

Recipe for Chipotle Beef Short Ribs

Chipotle Beef Brisket with Cheddar Biscuits

Try this Southern-style buttermilk biscuit (savoury scone) with mature cheddar,  some barbecue saucy goodness and our slow-cooked beef brisket.

Recipe for Chipotle Beef Brisket with Cheddar Biscuits

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Enchiladas

Enchiladas are corn tortillas that are rolled up and grilled with saucy, cheesy goodness. They are super filling and great for feeding a hungry crowd.

El Burro Butternut Enchiladas with Sour Cream

These butternut enchiladas are a vegetarian version of this tasty dish.

Recipe for El Burro Butternut Enchiladas with Sour Cream

Spicy Chorizo and Roasted Red Pepper Enchiladas

This Mexican-inspired dish is relatively quick to make and will fill hungry bellies. Yum!

Recipe for Spicy Chorizo and Roasted Red Pepper Enchiladas

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Tacos

Tasty filling hugged by a crunchy or soft tortilla – yes please!

Yellowtail Fish Tacos with Green Apple Slaw

A South African take on a Mexican classic. Divine!

Recipe for Yellowtail Fish Tacos with Green Apple Slaw

Mexican Pulled Pork Tacos with Chilli Apple Salsa

Apples and tender pulled pork pair beautifully in these tasty tacos.

Recipe for Mexican Pulled Pork Tacos with Chilli Apple Salsa

Skirt Steak Crunchy Tacos

A perfect blend of crunch, umami and freshness, all in one delicious taco!

Recipe for Skirt Steak Crunchy Tacos

Deep-Fried Cauliflower Soft Tortilla Wraps

You will never look at cauliflower the same! These deep-fried cauli-bombs are deliciously parcelled inside warm tortilla wraps, with plenty of fresh salad.

Recipe for Deep-fried Cauliflower Soft Tortilla Wraps

Pulled Pork Loin Tacos

The combination of refried beans, chipotle sauce and pulled pork makes for one flavour bomb of a taco!

Recipe for Pulled Pork Loin Tacos

Pulled Beef Tacos with Chimichurri Sauce

Pulled brisket with chimichurri and homemade soft tacos – nom nom.

Recipe for Pulled Beef Tacos with Chimichurri Sauce

Coffee & Spice Rubbed Salmon Tacos

Nothing beats a classic fish taco, except this coffee and spiced-rubbed salmon taco.

Recipe for Coffee & Spice Rubbed Salmon Tacos

Tacos with Chilli Salsa and Guacamole

Crunchy, spicy goodness served with the ultimate guac – irresistible!

Recipe for Tacos with Chilli Salsa and Guacamole

Nikkei Style Fish Tacos with Toasted Sesame Slaw and Guacamole

These Nikkei-style fish tacos are crispy, crunchy and packed with flavour.

Recipe for Nikkei Style Fish Tacos with Toasted Sesame Slaw and Guacamole

Nacho Crusted Fish Tacos

These nacho crusted fish tacos are pure deliciousness!

Recipe for Nacho Crusted Fish Tacos

Mini Mushroom Tacos

The mushrooms are a deliciously ‘meaty’ addition to this veggie taco.

Recipe for Mini Mushroom Tacos

Vegan Refried Black Bean Taco

A vegan meal that will blow your sombrero off!

Recipe for Refried Black Bean Taco

Midnight Blue Beef Taco

The perfect synergy between Texan and Mexican staples. Rich smoky meat with onion rings, sour cream and fresh coriander.

Recipe for Midnight Blue Beef Taco

Cheese Tacos Spicy Mince and Guacamole

Turn these tacos into cheese nachos by loading grated Parmesan into a hot pan and cooking until golden.

Recipe for Cheese Tacos Spicy Mince and Guacamole

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Nachos and more…

Nachos are one of the best Mexican dishes; what makes them good are using good quality tortilla chips. We’ve also got some Mexican-inspired dishes that you’ll love.

Tuna Ceviche with Guacamole, Salsa and Nachos

Our love for nachos and ceviche are pretty much on par, but using the one to scoop up the other is pretty much revolutionary levels of love! This fresh and zingy tuna ceviche – together with guac, salsa and crunchy Old El Paso nachos – is a tasty love affair.

Recipe for Tuna Ceviche with Guacamole, Salsa and Nachos

Elotes – Mexican-style Grilled Corn

All hail the Mexican mielie! Seriously, how good do these look? This recipe will change the way you look at the humble ear of corn, forever.

Recipe for Elotes – Mexican-style Grilled Corn

Mexican Tomato Soup

Spicy tomato soup with a kick of Mexican heat. Can be served hot or cold.

Recipe for Mexican Tomato Soup

El Burro White Fish Ceviche with Nachos

Enjoy the refreshing flavour of this cured fish, served with a tangy salsa. Scoop up with crunchy nachos.

Recipe for El Burro White Fish Ceviche with Nachos

Pulled Pork Nachos with Spicy Guacamole

‘Low and slow’ pulled pork – is there anything better?

Recipe for Pulled Pork Nachos with Spicy Guacamole

Tomato & Black Bean Salsa with Corn Chips

Salsa is the quintessential dip and no Mexican-inspired food round-up would be complete without it. This tomato and black bean version is just what your nachos need.

Recipe for Tomato & Black Bean Salsa with Corn Chips

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Chilli Poppers & Taquitos

A fiery way to start any meal.

Avocado and Cream Cheese Chilli Poppers

These easy three-ingredient poppers are the perfect snack.

Recipe for Avocado and Cream Cheese Chilli Poppers

Bacon-Wrapped Jalapeño Poppers with Spiced Tomato Sauce

A delicious appetiser with a bit of a kick!

Recipe for Bacon Wrapped Jalapeño Poppers with Spiced Tomato

Beef & Vegetable Taquitos

These taquitos are an absolute textural delight!

Recipe for Beef & Vegetable Taquitos

Vegan Mushroom Taquitos

We wouldn’t want our vegan friends to miss out on these tasty treats, so we made these mushroom-filled taquitos.

Recipe for Vegan Mushroom Taquitos

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Quesadillas

The Mexican version of a toasted cheese sarmie.

El Burro Chorizo Quesadilla with Corn Tortillas

A quick and easy Mexican-inspired dish that’s great for entertaining.

Recipe for El Burro Chorizo Quesadilla with Corn Tortillas

Cheesy Quesadillas with Roasted Tomato Salsa & Guacamole

These Quesadillas are a cheesy delight, and work as a complete dish or pre-party snacks.

Recipe for Cheesy Quesadillas

Breakfast Quesadillas with Sweet Chilli Salsa Guacamole

Swap the bacon and eggs for these breakfast quesadillas and sweet chilli-infused guac.

Recipe for Breakfast Quesadillas with Sweet Chilli Salsa Guacamole

Butternut and Feta Quesadillas

Butternut and feta is a winning combo, especially in these simple yet delish quesadillas.

Recipe for Butternut and Feta Quesadillas

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Drinks and Desserts

Complete mains with these well-known and tasty goodies.

Churros with a Shot of Dark Chocolate

These fluffy bits of heaven will change your taste buds for life.

Recipe for Churros with a Shot of Dark Chocolate

Classic Margarita

This iconic drink needs no introduction. Boozy and tart, this is a real margarita.

Recipe for Classic Margarita

Curious about the difference between Tex-Mex and Mexican cuisine? 

If you are new to gardening, you might be wondering which herbs are the easiest to grow. Thankfully, the fragrant world of herbs is filled with low-maintenance options that can flourish with minimal effort. Forget about the grocery store; explore some of these best herbs for beginner gardeners, so you can grow your own.

Herbs For Your Home

Whether you have a sprawling garden or a cosy windowsill, these herbs will thrive and provide a fresh, home-grown touch to your meals.

Basil

One of the most forgiving and easiest herbs to grow for novice gardeners is basil. This refreshing herb thrives in warm, sunny conditions and well-drained soil.

Simply plant the seeds or seedlings in a pot or directly in your garden bed, ensuring they receive at least six hours of sunlight a day. Basil’s versatility in the kitchen, from pesto to pasta, makes it a must-have in any herb garden. Regular harvesting of the leaves will encourage new growth, keeping your plant lush and productive.

Make the most of your basil; try this recipe for Gnocchi in a Creamy Basil Pesto Sauce. 

Chives

These slender, grass-like herbs are incredibly easy to grow and can thrive in both garden beds and pots. Chives prefer full sun but can tolerate partial shade. They are perennials, meaning they will come back year after year with minimal care. Snip the green tops to use in salads, soups and garnishes, and watch them regrow quickly. Their beautiful purple flowers are also edible and will add a pop of colour to your dishes.

Garnish these Irish Boxty with fresh chives

Mint

Mint can grow almost anywhere, but it’s best to plant it in a pot to prevent it from taking over your garden. Mint loves a sunny spot but can tolerate partial shade. It’s perfect for adding a fresh twist to cocktails, desserts and fresh salads. Be sure to water it regularly, and you’ll have a constant supply of fragrant leaves.

Chop fresh mint for this Mint, Lemon & Olive Oil Marinated Zucchini Salad, or this recipe for Chilli Rocket Pesto Lamb Chops with Yoghurt.  

Parsley

Parsley is a biennial; it’s incredibly hardy and one of the easiest herbs to grow. There are two main types: curly leaf and flat leaf. Both varieties prefer a sunny location, but can also grow in partial shade.

Parsley is great for garnishing and adding a fresh, green flavour to many dishes. Start with seeds or small plants, water them consistently, and you’ll soon have a flourishing patch. Parsley also has the added benefit of attracting beneficial insects to your garden.

Top this Roasted Red Pepper & Mussel Tagliatelle with heaps of parsley

Thyme

For a herb that’s virtually foolproof, consider thyme. This drought-tolerant herb loves sunny, dry conditions and poor soil, making it perfect for those who might forget to water their plants (you’re trying and that counts).

Thyme’s tiny leaves pack a punch of flavour, ideal for seasoning meats, soups, and stews. Plant thyme in a pot or garden bed, give it plenty of sun, and it will reward you with an abundant bush and a great-smelling garden.

Bake this fragrant Naartjie, Thyme & Marigold Cake

Rosemary

If you’re a bad plant mom (or dad), rosemary is another sun-loving herb that thrives on neglect. This woody perennial prefers well-drained soil and can withstand dry spells, making it ideal for beginners who might occasionally forget to water their plants. Rosemary’s pine-like aroma and flavour enhance roasted vegetables, meats and homemade bread.

Braai these Rosemary Lamb Kebabs; the stalks are used as skewers to infuse more flavour. 

Origanum

Origanum is a robust herb that grows well in a variety of conditions. It prefers full sun and well-drained soil, but can tolerate poor soil and dry conditions. Origanum is a staple in Mediterranean cuisine, perfect for pizza, pasta and grilled meats. Regular pruning encourages bushier growth and prevents the plant from becoming too woody.

Enjoy this Fresh Marinara Sauce Pasta filled with fragrant origanum, basil and parsley.

Coriander

Also known as ‘dhanya’ or ‘cilantro,’ coriander is another fantastic herb for beginners. This fast-growing annual prefers full sun and well-drained soil. Coriander can be sown directly into the ground soil or potted, making it versatile for any garden space. It has a unique, fresh flavour that’s essential in many cuisines, from South African to Indian and Mexican.

Harvest the leaves regularly to encourage growth. The seeds can also be harvested and used as a spice – coriander truly is one of the best and easiest herbs to grow.

Want more? Check this guide to kitchen herbs, from A to Z, and start your own compost garden at home. Subscribe to our newsletter for more cooking tips and recipe inspiration.

It’s no secret that Cape Town boasts some of the best restaurants in South Africa. But, for some of us mere (local) mortals, visiting them regularly can put a strain on the financial coffers. Luckily, some of our best-loved eateries have amazing winter restaurant specials that you should definitely take advantage of.

Atlantic Seaboard

From Sea Point to Camps Bay, these restaurants are serving up the best winter specials.

PIER Restaurant

Located at the V&A Waterfront, PIER Restaurant serves up exceptional cuisine with a contemporary twist. Indulge in their eight-course Winter Lunch Special, featuring items like Karoo lamb with sweetbread and tarragon, and za’atar tuna with muhammara, along with other delectable dishes on the tasting menu this winter.

When: Mon-Sun: 12h00-13h00 (last seating) *lunch only
What: Winter Lunch Special (8-course menu)
Where: Pierhead Building, V&A Waterfront
Price: R 995 pp | Book via Dineplan
Runs until: 31 August 2024
Contact: 021 879 6328

pier.restaurant

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Lily’s

This popular all-day eatery is a favourite amongst Atlantic Seaboard locals, and they are back with another round of delectable winter specials this year.

Lily’s winter specialities include items such as the Spicy Beef Taco Bowl, Butter Chicken Burger, Vegetarian Chilli, and more. Exepect delicious eats from this institution. 

When: Mon-Sun: 08h00–23h00 | Happy Hour: 16h00-18h00
What: Specials on selected dishes
Where: Shop 1, East-West Building, corner Beach Rd and Surrey Place, Mouille Point
Price: Meals from R 145
Runs until: 30 September 2024
Contact: 021 204 8545

lilysrestaurant.co.za

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Bobo’s Brasserie

Bobo’s Brasserie is all about French bistro classics, matched by the restaurant’s plush interiors. Soak up all old-world comforts with stylish, contemporary food. As part of their Winter Set Menu, they are offering two and three-course options with choices ranging from starters, mains and desserts. Patrons can also select from their Winter Specialities, including delicious and comforting dishes; indulge in braised beef ragù, squid tagliatelle, asaparagus risotto, and more.

When: Mon-Sun: 12h00–23h00
What: Winter Set Menu (two and three-course menus) and Winter Specialities
Where: 1 Two Oceans Beach, Beach Rd, Mouille Point, Cape Town
Price: R 395 (2-course menu)| R 465 (3-course menu) *Set menu not available for groups or events | Winter Specialities from R 175
Runs Until: September 2024
Contact: 021 439 9027

bobosbrasserie.co.za

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Zenzero

Zenzero spices up Cape Town’s sunset strip with contemporary Italian fare. Allow them to wrap you up in warmth and remind you why it’s good to be in the Mother City any time of the year. Paying homage to Italy, the popular seaside address captures all the flavours of the heart and is offering Winter Specialities to keep you cosy.

Select from mains like braised lamb pizza; seafood & chorizo stew and whole roast butternut with Parmesan and artichoke creamed spinach, and other delectable dishes.

When: Mon-Fri: 12h00–23h00 | Sat & Sun: 09h00–23h00
What: Winter Specialties on 5 selected mains
Where: Shop 2A, The Promenade, Victoria Road, Camps Bay
Price: from R 185
Runs Until: September 2024
Contact: 021 438 0007

zenzerorestaurant.co.za

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Town

Enjoy a night (or day) on the town with these winter restaurant specials.

Galjoen

With its innovative cuisine and exquisite flavours, Galjoen (Belly of the Beast sister restaurant) disrupts the local seafood scene. Known for their emphasis on locally sourced, sustainably caught seafood, head chef Isca Stoltz entices diners with mystery and flavour. Currently on offer is their Winter Lunch Special – courses are revealed on the day.

To elevate the experience, guests can opt for an additional wine pairing option, choosing between 100ml for R 299 per person, or 150ml for R 399 per person.

When: Thurs-Sat from 12h30
What: Winter Lunch Special
Where: 99 Harrington Street, District Six
Price: R 550 pp 
Runs Until: Undecided
Contact: 079 093 0559 | Email | Book via Dineplan

galjoencpt.co.za

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Ramenhead

Slurp your way to ramen heaven at this tasty hotspot. Locals are spoilt for choice when it comes to ramen options, but Ramenhead is arguably the cream of the crop. This winter season, they are serving a Ramen Tasting Tour, allowing patrons to enjoy the flavours of three unique Japanese regions, with three tasty bowls for R 350.

Savour the flavours of the South with the Mentsuyu Somen, travel to North Japan with the Miso Tonkotsu and take a trip to Tokyo with a bowl of Ebi Abura Soba. Indulge in the most sensational noodles and broth with their Tori Chintan special. End the experience with their delicious cocktails during Happy Hour at their main ramen shop on Parliament Street or head over to their stall at the Time Out Market Cape Town at the V&A Waterfront.

When: Tues-Sat: 12h00–14h30 (Ramen special; lunch only) | Tues-Sat: 12h00–14h30, Tues-Thurs 18h00–21h00, Fri-Sat: 18h00–22h00 (Torichintan special) | Tues-Sat: 12h00–13h00 & Tues-Thurs: 18h00–19h00 (Happy Hour) | Time Out Market hours: 11h00–23h00
What: Ramen Tasting Tour (R 350 for 3 bowls of ramen)
Where: Ramenhead, Time Out Market Cape Town, V&A Waterfront | Speaker’s Corner, 37 Parliament Street, Cape Town City Centre *closed for winter break until 21 July
Price: R 350 (Ramen special) | R 195; the standard cost is R 240 (Torichintan special) | Happy Hour: half-price cocktails.
Runs Until: 1 October 2024
Contact: 0673128061 | Email

ramenhead.co.za

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Hacienda Coastal Mexican

Inspired by Californian Baja cuisine, Hacienda serves up Mexican flavours with a contemporary twist. Their Winter Set Menu allows guests to indulge in their delicious three-course menu, featuring their signature mole with a Taco Cola Amarilla, and the Taco Brisket Adobo served with Oaxaca Adobo rice. Dessert ends with their incredible churros, with burnt banana dulce and a chocolate Guajillo ice cream. To top off the experience, the meal is offered with a complimentary glass of red wine.

When: Mon-Sun: 12h00–22h30 (lunch or dinner)
What: Winter Set Menu; 5 dishes/3 courses including a glass of wine.
Where: 92 Bree St, Cape Heritage Hotel, Cape Town City Centre
Price: R 395 pp
Runs Until: Undecided
Contact: 021 422 0128 | Email

hacienda.co.za

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Boma on Bree

This desert-style restaurant and cocktail bar has become popular among locals. Visit on Tuesday to enjoy the Boma Winter Special. Guests are treated to three Share Plates for the cost of two plates. Dishes include fried squid in a curried coconut sauce, chicken wings with Monkeygland basting, the classic Boma Jaffle, and more.

A complimentary cocktail is also served along with the Winter Special. Take advantage of their Happy Hour any day of the week from 16h00 until 18h00 for discounted cocktails. This is the ideal spot for date nights and post-work drinks.

When: Tues-Sat: 12h00–02h00
What: Enjoy three Share Plates and pay for two plates
Where: 107 Bree St, Cape Town City Centre
Price: Share Plates range from R 30–R 155
Runs Until: Undecided
Contact: 021 109 0039 | Make a reservation

thefirmct.co.za

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Tjing Tjiing Momiji

Tjing Tjing Momiji is offering a Sushi Omakase experience this winter. Omakase, a style of traditional Japanese cuisine involving multiple courses, is about celebrating and ultimately trusting the chef. Tjing Tjing Momiji’s passion for modern Japanese culture and creative cuisine result in a truly unique dining experience.

Diners can expect a ten-course offering, featuring impressive dishes like yukke nigiri with springbok yukke, mushroom kewpie and furikake; aged beef nigiri, and more. End the experience with a delightful flavour fusion of wasabi ice cream sando & mochi.

When: Saturday evenings from 18h30 | Book via Dineplan
What: Sushi Omakase experience (10-course menu; items depend on ingredients sourced)
Where: 165 Longmarket Street, Cape Town City Centre
Price: R 595 pp
Runs Until: Indefinitely
Contact: 021 422 4920 | Email (for groups of 6 or more) *Reservations essential

tjingtjing.co.za

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Kloof Street House

This local favourite has a delicious two and three-course Winter Lunch Special, running every week for the chilly season. The menu includes various items per course, with at least one vegan-friendly dish to choose from. Items include West Coast mussels in aromatic coconut broth, vegetable curry with cumin lemon basmati rice, and a dessert of choice. Wine pairings are also available. 

When: Mon-Sat: 12h00–16h00
What: Winter Lunch Special (two and three-course menu)
Where: 30 Kloof Street, Gardens
Price: R 250 pp (2-Courses) | R 295 pp (3-Courses) | Wine-pairing: R 85–R 95 (by the glass)
Runs Until: End of winter
Contact: 021 423 4413/021 286 0792/071 140 9661 | Email

kloofstreethouse.co.za

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Asoka

Get comfy by the crackling fire at Asoka and enjoy the relaxed, warm vibe this restaurant has to offer. This winter, they are serving up a tasty three-course Dinner Special, with a supplementary dessert. Unagi glazed hake tempura, spicy gochujang Korean fried chicken and wild mushroom & gorgonzola arancini, are just some of what’s on offer.

When: Mon-Sun: 18h00-late
What: Dinner Special (three-course menu) | *Vegetarian options available
Where: 68 Kloof St, Gardens
Price: R 265 pp | Dessert: from R 95
Runs until: Undecided
Contact: 021 422 0909 | 082 775 4945 | Reservations

asoka.za.com

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Burger & Lobster

This vibey restaurant on Bree is offering up a really sweet Winter Special. Enjoy a delicious lunch or dinner, featuring the classic B&L cheese burger, and a half lobster roll served with fries and lemon garlic butter. Guests can order cocktails and beverages for half-price during their Social Hour, from 16h00 until 17h30 daily. Bar bites are also offered at a sweet bargain for R 69. This is a goodie!

When: Mon-Sun: 12h00–22h30 (lunch & dinner)
What: Mains
Where: 105 Bree St, Heritage Square
Price: R 189 per person (Winter Special)
Runs Until: Indefinitely
Contact: 021 422 4297 | Email

burgerandlobster.co.za

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Tiger’s Milk

Tiger’s Milk has become one of the most well-loved Capetonian hangouts, with multiple locations to choose from. Join any of the Tiger’s Milk branches for their Sizzle ‘n’ Steak special, featuring two 200g Rump/Sirloin steaks served with chips or a salad. With endless deals, guests can also enjoy the Monday Burger Special – choose between a cheese or mushroom sauce (beef or chicken) burger and get one for free – or try their Tuesday Pizza Special (order 2 select pizzas). Both deals are offered at R 200. 

When: Mondays (Burger Special) | Tuesdays (Pizza Special) | Thursdays (Sizzle ‘n’ Steak) | Happy Hour, daily from 16hoo–18h00.
What: Sizzle ‘n’ Steak (two x 200g steak specials for R 250) | Burger special on Mondays (2 cheese/mushroom burgers for R200) | Pizza special on Tuesdays (2 pizzas for R 200 on selected items)
Where: Tigers Milk locations
Price: from R 200
Runs until: Indefinitely

tigersmilk.co.za

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Hudsons

Hudsons is running a Vegan Monday and Pizza Two’sday special on some of their most popular menu items. These specials will keep you going ’til the weekend. Visit during their ‘Linger Longer’ hours to get a discount on selected cocktails. Perfect for a chilled night out with friends (and lots of drinks)!

When: Mon-Wed (all-day) | Cocktail specials: Mon-Sun from 21h00–23h00
What: Vegan Monday (half-price vegan burgers) | Pizza Two’sday (2-for-1 pizzas) | other specials
Where: Locations
Price: Half price
Runs Until: Indefinitely

theburgerjoint.co.za

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Southern Suburbs

Plan a trip to the ‘burbs this winter for these fantastic winter specials.

SALON

Culinary icon, Luke Dale Roberts, and head chef, Carla Schulze, take guests on a grand tour of the world’s finest flavours at SALON. This winter, they are offering a 6-course Prix Fixe Explorer menu for R 795, sampling flavours from Mexico, Japan, France and Korea. Delights such as Chipotle Tuna Caesar, Dumpling with mushroom dashi, Duck Suzette, and Beef ‘Kalbi are featured on the menu. The exquisite experience ends with a French Madeleine served with poached quince, chestnut ice cream and coffee meringue.

When: Tues-Sat: 18h00–20h00 | Thurs-Sat: 12h00–13h30
What: Prix Fixe Explorer menu (6 courses)
Where: 1st Floor, silo building, The Old Biscuit Mill, 375 Albert Rd, Woodstock, Cape Town
Price: R 795 pp
Runs Until: 31 October 2024
Contact: 087 093 5890 | Email

salonct.co.za

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Morii at the Vineyard Hotel

Morii at the Vineyard Hotel invites guests to explore the rich flavours of the Middle East with a new winter tasting menu. Celebrating the joys of communal dining, the ‘Winter Warmth: A Journey Through Morii’ menu will delight diners with authentic flavours.

Wood-fired manakish, served with a selection of dips, kicks off the culinary journey before diners tuck into a four-course menu. Smoked carrot and sumac soup; and roasted chicken with whipped feta, Persian eggplant, zhoug and roasted cauliflower are some of the delectable dishes to be enjoyed. Dessert is a treat of note! Visit on Wednesdays for their Wine & Pasta special; you can get a delicious pasta plate and a glass of wine for R 159.

When: Tues-Sun: 16h30–21h00 | Wednesdays: 16h30–21h00 (Wine & Pasta special)
What: Winter set menu (Bread + 4 courses)
Where: 60 Colinton Rd, Newlands
Price: R 450 pp (full tasting) | R 750 pp (full tasting with wine pairing) | *R 159 (Wine & Pasta special)
Runs From: 1st August- 31st August | Book via Dineplan
Contact: 021 657 4500 | Email

vineyard.co.za

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The Conservatory at The Cellars-Hohenort Hotel

Wind down on Sundays at The Cellars-Hohenort for a delightful Roasting Sunday Lunch experience. Guests are treated to a three-course meal at The Conservatory for R 395.

Served in the recently renovated space, The Conservatory Restaurant, this divine lunch experience offers guests delectable options like Garden Pea & Parmesan Velouté, Rare Roasted Beef Sirloin, Warm Croissant Bread & Butter Pudding with crème anglaise and vanilla bean ice cream. You don’t want to miss this experience!

When: Sundays: 12h00–14h30
What: Sunday lunch (3 courses)
Where: 93 Brommersvlei Road, Constantia, Cape Town
Price: R 395
Runs Until: Indefinitely
Contact: 021 794 2137 | Email

thecellars-hohenorthotel.com

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La Colombe Restaurant

Constantia Nek is home to one of the most awarded and globally recognised fine dining restaurants, La Colombe. Executive chef, James Gaag, creates immaculate dishes that showcase his exceptional culinary skills and artistic flare.

For La Colombe’s Winter Lunch Special, guests can indulge in an extraordinary eight-course menu featuring an array of exquisite dishes. Some of the highlights include the dove’s nest, nitro citrus and, of course, La Colombe’s signature Tuna ‘La Colombe.’ The lunch special concludes with a petit four chest for dessert.

When: Mon-Fri: 12h00–13h30 (last seating) *lunch only
What: Winter Lunch Special
Where: Silvermist Wine Estate, Main Road, Constantia Nek
Price: R 1095 pp (8-course menu)
Runs Until: 31 August 2024
Contact: 021 794 2390

lacolombe.restaurant

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Foxcroft

With their warming atmosphere and divine cuisine, Foxcroft is the ideal place to dine at this season. Their Winter Lunch Special includes a serving of Foxcroft housemade bread, a tapas dish, a main course and dessert.

Yellowfin tuna tataki, Szechuan pork, blesbok and lime cheesecake are just some of the stunning dishes on offer. The Winter Dinner Special is equally enticing; patrons are served a bread course, two tapas, a main and dessert for R 695.

When: Mon-Sun: 12h00–14h00 (Lunch) | Mon-Sun: 18h00–20h30 (Dinner)
What: Winter Lunch Special (4 dishes) & Winter Dinner Special (5 dishes)
Where: Shop 8, High Constantia Centre, Groot Constantia Road, Constantia
Price: R 495 pp (Winter Lunch Special) | R 695 pp (Winter Dinner Special) | Book via Dineplan
Runs Until: 31 August 2024
Contact: 021 202 3304

foxcroft.restaurant

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Blanko

This contemporary space offers simple yet elegant Italian fare. Blanko brings together classic flavours, executed in a sophisticated and refined style.

Winter Specialities include lamb shank ragù, baby squid tagliatelle, and parmigiana. Guests can also enjoy the Winter Set Menu, which offers delectable two and three-course options. There is a roll call of tasty choices from pot steamed black mussels for starters, aged sirloin for mains, a wickedly delicious chocolate tart for dessert, and more dishes to choose from.

When: Mon-Sun: 12h00–23h00
What: Winter Specialties & Winter Set Menu (2-3 courses)
Where: Alphen Boutique Hotel, Alphen Drive, Constantia
Runs until: 31 August 2023
Price: Winter Specialties from R 165 | Winter Set Menu: R 365 pp (2 courses); R 465 pp (3 courses)
Contact: 021 795 6313

blanko.co.za

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Bistro Sixteen82

Warm up this winter with a menu brimming with value and chef Kerry Kilpin’s exciting seasonal tweaks at Bistro Sixteen82, Steenberg’s trendy cellar door restaurant in Constantia. Vintner’s Breakfast is one of Bistro Sixteen82’s winter restaurant specials, which comes with a glass of Steenberg Sparkling Sauvignon Blanc with your choice of signature classics on the breakfast menu, including tea or coffee; followed by a tasting experience at the Tasting Room.

For an indulgent lunch of neo-bistro comfort food, there’s a special Hearty & Homely Lunch offering up to four-course lunch menus. Enjoy a starter of crispy chicken livers; braised beef gnocchi for mains, and a baked coconut crème caramel for dessert, and more. The chef’s special ‘Tapas for Two’ menu, consisting of five tapas,  is ideal for date nights.

When: Mon-Sun: 09h00–11h00 (Breakfast); 12h00–15h00 (Lunch); 17h00–22h00 (Tapas)
What: Vintner’s Breakfast | Hearty & Homely Lunch | Tapas for Two
Where: Steenberg Rd, Tokai
Price:  Vintner’s Breakfast: R 340 pp | Hearty & Homely Lunch: R 370 (2 courses); R 470 (3 courses); R 570 (four courses) | Tapas for Two: R 515 for 2 people sharing
Runs until: 30 September 2024 | *Specials valid for table of up to 10 people; bookings essential
Contact: 021 713 2211 | Email

steenbergfarm.com

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Winelands

A meal in the Winelands is always a treat. These specials will make it that much sweeter!

Protégé

Located in the gorgeous Le Quartier Français courtyard, Protégé exudes the same excellence the La Colombe Group is renowned for. They are running a Winter Menu, which offers patrons four exceptional courses.

Menu items include a stellar bread course; tuna, miso, avocado and dashi dish, as well as two more courses. Conclude the dining experience with optional extras or a sweet ending.

When: Mon-Sun: 12h00–14h30 (Lunch)
What: Winter Menu
Where: 18 Huguenot Rd, Franschhoek
Runs Until: 31 August 2024
Price: R 595 pp  (4 courses)
Contact: 021 224 0801

protegerestaurant.co.za

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La Petite Colombe at Leeu Estates

Celebrate the beauty of Franschhoek at La Petite Colombe. This stunning restaurant is nestled in the midst of vineyards and manicured landscapes on the majestic Leeu Estate. Indulge in seven unforgettable course with the Winter Lunch Menu. The stellar menu features bread, linefish ‘viskop’ chowder, their famous sweets trolley, and more delights.  

When: Mon-Sun: 12h00–13h30 (last seating)
What: Winter Lunch Menu (7-course menu)
Where: Leeu Estates, Dassenberg Road, Franschhoek
Runs Until: 31 August 2024
Price: R 1095 pp (Winter Lunch Menu)
Contact: 021 202 3395

lapetitecolombe.com

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Epice

Head chef, Charné Sampson, serves an array of spice-forward dishes at Epice, an intimate fine dining restaurant located at Le Quartier Français, Franschhoek. The Epice Winter Special takes guests through seven delectable courses. Taste local and globally-inspired dishes such as Cape Malay Namibian Crab, Spiced Catalan, and ‘Ouma’s Milk Tart’, and more courses. Take advantage of this incredible special and embark on a culinary odyssey.

When: Fri -Sun: 12h00–13h30 (Lunch only) | Sun: 18h00–20h00 (Dinner)
What: The Epice Winter Special
Where: Le Quartier Français Hotel, Franschhoek
Runs Until: 31 August 2024
Price: R 845 pp (The Epice Winter Special); bookings essential
Contact: 021 492 4044

epice.co.za

*Please note that the service charge is excluded; all prices and menus are subject to change.

Have we missed a winter special? Drop us an email.

Making dinner for a household of six meant that big-batch cooking was the standard most nights, though, it didn’t imply cooking and freezing meals in advance. In fact, you were lucky if there were leftovers. When I moved out on my own, I thought I could live on leftovers, except, I couldn’t. By the third night of eating chicken curry, a dish that only gains more flavour with time, my appetite started to dull. I was living Trevor Noah’s “curry, dammit mummy!” school lunch saga – only, I was the mummy. Solo cooking was a challenge.

Even when I wasn’t purposely cooking large pots of food, I subconsciously added larger ingredient portions. It was a force of habit; something that I had to unlearn.

Dinner For One

Cooking for one comes with practice and, more importantly, knowing how to shop efficiently. If you’re anything like me, you’ll agree that food waste is not an option. Here are some top tips for getting the perfect serve if you are cooking for one.

Bulk Buying

A trip to the grocery store can strike inspiration, but you could also end up spending more than you bargained for if you are cooking for one. Think about what you want to eat for the week and stock the basics. Pantry staples are the simplest solutions to dinner dilemmas.

Sushi rice, dry pasta; canned goods like tuna, tomato relish, chickpeas and butter beans are my monthly non-negotiables. If you don’t have someone to help you decide what you want for dinner, hunger (and whatever is in your pantry) is the best cook. Improvise and let your taste buds lead the way.

Meat and protein bases can be stored in the freezer – that’s if loadshedding isn’t a major concern, in which case, it’s best to buy poultry and beef on a weekly basis to avoid spoilage. Top up with fresh produce as needed; root veggies like sweet potatoes and onion are exceptions – they could last longer than leafy greens like spinach or fruits like cucumber. Though, you could even cook your cucumber before it hits its expiration date.

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Perfecting Portions

Big-batch cooking and bulk buying are great in theory…. soups are ideal for easy lunches or dinners if you don’t feel like standing behind the stove for hours, and can easily be frozen and saved for weeks to months if stored properly (for up to three months).

Occasionally cooking big-batch meals can be clever and convenient – just make sure you’re not cooking for an entire football team. Don’t overestimate the portion; four portions should be the maximum – nothing more. Otherwise, versatile meals are the way to go.

Savour this Roasted Red Pepper & Tomato Soup with a Classic Grilled Cheese Sandwich.

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Mix & Match Mains

Meal prep only works if you are committed to staying the course. If you don’t enjoy eating the same thing day in, day out, switch things up. Cook your mains and pair them with other sides or incorporate them into other dishes with different base sauces to make meals that require less effort than cooking something from scratch.

On busy weeks, Woolworths rotisserie chicken is my best friend. It’s simple and lavish enough to turn into comforting Hainanese chicken, you could also make tzatziki, hummus and grilled brinjal for shwarmas; or even pair the chicken with warm salad (à la air fryer) for a wholesome meal. If time is on your side, try making this Smoked Paprika Spatchcock Chicken – you can get a few meals out of it.

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Keep It Simple & Savvy

Somedays, brinner or a ‘presto’ pasta is all I can muster to cook. This Grilled Cheese Sandwich with Bacon & Kimchi or Lemony Courgette & Chilli Spaghetti is what I settle for when intrusive thoughts whisper “Just get takeout.” It’s these days that I often have the most satisfying meals.

If you’re cooking for one, 85g is the typical serving suggestion for spaghetti. Without a food scale, knowing the right amount can prove tricky; some pasta spoons allow you to measure the exact amount for this reason – simply place the spaghetti in the hole towards the back of the spoon. This is, of course, not an ideal solution if you’re using penne – this is where your guessing skills come in handy. Solo cooking can be fun with some trial and error.

Make the most of rotisserie chicken with these midweek dinner ideas.

Want to be a better cook? Try these 12 tips.

Life can sometimes get in the way of living. And if lockdown has taught us anything, it’s that finding and starting a hobby is one way to deal with life amidst the chaos – remember when we were all banana-bread-crazed and nursed sourdough starters? What a time!

But as life goes on, as it does, we grow older and leave parts of ourselves behind, and either ‘fall out of love with’ or don’t make time for the hobbies and passions that once fulfilled us. Has our ability to create new neural pathways, grapple with foreign concepts and nurture creativity been replaced with the joys of ‘adulting’…?

Starting a hobby as an adult – Then vs. Now

In hindsight, living rent-free as a kid meant more time for designing Barbie doll clothes, painting, playing in the street with friends or transcribing lyrics from the latest cassette tape. When that no longer interested us, we moved on to the next hobby or extracurricular. Entertainment was endless, imaginations ran rampant and life was full of zest. So, is there a way back or are adults doomed and stuck in their ways?

Children are admired because of their unbridled joy; as much as they are influenced by parenting styles and upbringing, they are unapologetically themselves and unfiltered – one thing they have in common with older people.

Children are encouraged to feed their innate curiosity and creative expression. There are obviously instances where some never fully experience or enjoy their childhood years because of traumatic events, or hobbies go unexplored due to financial limitations, strict upbringings; or parents vicariously living out desired hobbies through their children. I’m sure some of you have experienced this.

But for the most part, when children create something, whether a poorly choreographed dance or a topsy-turvy crayon drawing, it’s applauded and proudly displayed on the fridge. Their ability to colour outside lines and not measure creative capabilities against technical skill and societal standards is laudable. The only hindrance for children and adults is being mocked and publicly humiliated – something that’s gotten progressively worse with the advent of social media and the insatiable need for validation.

But what if we created for self-contentment instead of validation?

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Old Dogs Can Learn New Tricks

Researchers from the American Psychological Association performed a study that determined that age and recognition for creative hobbies are associated with fewer depressive episodes in middle-aged and older adults.

The study’s purpose was to determine the psychological benefits of having a creative hobby and actively pursuing it. They noticed a regression in depressive symptoms for participants with long-term creative hobbies. More interestingly, the results also indicated that middle-aged and older adults valued recognition over their self-perceived creative abilities.

However convincing the results, we don’t need a study to tell us this – we know this through experience. Whenever we exercise our minds creatively or nurture our passions, it feeds our well-being, relieves stress and anxiety, releases endorphins and gives us mental clarity.

According to Amos Institute, many lifestyle factors can help slow down cognitive decline and neurodegeneration.

Besides nutrition and exercise, which oxygenates the brain, starting a new creative hobby or learning a new skill could strengthen brain synapses. You don’t have to do a triathlon or learn Latin, but if you’ve always wanted to learn a language, play an instrument or just make more time to do things that help you channel creative energy, don’t stand in your own way.

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Carving Out Time For Yourself

Having a 9-5, kids and responsibilities often get in the way, but you could start by taking 30 minutes out of your day to do something that sparks joy.

Whether it’s listening to a podcast or starting a podcast; exploring different cuisines in the kitchen or trying new restaurants; reading a chapter a day or journaling. It could be something adventurous like choosing a new hiking trail or something as seemingly mundane as collecting stamps – there are literally thousands of hobbies to pick from.

But what if you don’t have an obvious passion? While it may sound like you’re an unfulfilled or boring person, the beauty of not having a hobby is that you get to rediscover and explore your personal interests, which could reveal an entirely new side you never knew existed. If you want to honour your inner child or rediscover the importance of play as an adult, make sure to have fun and laugh at yourself along the journey.

Still haven’t found a hobby or community? Try these creative workshops in Cape Town. 

Spur Steak Ranches have been a consistent favourite for South Africans. The iconic restaurants have hosted countless family breakfasts, ‘spur of the moment’ meals and kiddies’ birthday parties, sparking joy and nostalgia across the nation. After five decades, Spur continues to appeal to people with a ‘Taste for Life,’ but with a refreshed look.

Chief Marketing Officer, Vuyo Henda, says, “Spur has always celebrated family by being welcoming, generous, inclusive and a place for celebration. The brand is now bolder, brighter and more adventurous, offering more features and greater comfort…”

One Tribe, Many Families

Since 1967, Spur’s unwavering commitment to providing quality food and exceptional service has earned it numerous accolades, and it remains one of South Africa’s most beloved casual dining destinations. Top contenders like RocoMamas, Panarottis, John Dory’s, The Hussar Grill, Casa Bella, and NIKOS also belong to the Spur Corporation.

With 304 franchises nationwide and 30 additional continental stores, the restaurant group has gradually rolled out its brand refresh campaign across popular provincial outlets. To date, they have renovated one Gauteng branch, Amigo Spur in Vaal Mall, Vanderbijlpark; and more recently, two Western Cape branches, Golden Spur in Rondebosch Mall and Texas Spur at N1 City Mall in Cape Town. Along with the upgraded interiors, the brand has given the face of Spur, the chief, a more modern look. The unmistakable logo, synonymous with good times and great food, features a newly designed logo with a bolder, streamlined typeface – one that will resonate with loyal customers and entice novel patrons.

Spur has moved with the times, growing with its many audiences.

“The market is rapidly evolving and with consumer-led insights, we are ensuring that our most valuable franchise asset, Spur, keeps up with consumer’s needs, especially our next generation of young families,” says CEO Val Nichas. “Our deep commitment to our customers is unwavering. The value that Spur Steak Ranches brings to its customers won’t change, it will just get better. The warm welcome, the joyful atmosphere, the great-tasting, quality food, and the super-friendly staff remain but now with an elevated experience.”

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The Steakhouse That Became a Home

Embracing change is never easy, especially for household brands deeply rooted in family values. Thankfully, Spur has moved with the times, growing with its many audiences. Part of that clear vision includes recognising their nostalgic appeal and family-friendly setting.

Parents can unwind, socialise and tuck into delicious food, while kids have fun and run wild with imagination – whether munching away with a burger in one hand and a crayon in the other or making a beeline for the indoor playground. The newly revamped play areas boast unique themes, like Golden Spur’s ‘Adventure Mountain,’ designed to provide Secret Tribe members with an immersive play experience.

From weekend playdates to birthday celebrations, Spur has consistently captured the hearts of kiddies with spirited birthday cheers, lighting up faces young and old like the sparklers that adorn its nostalgic ‘Chico the Clown’ ice cream – Secret Tribe alumni will know.

Chief Marketing Officer, Vuyo Henda, says, “Spur has always celebrated family by being welcoming, generous, inclusive and a place for celebration. The brand is now bolder, brighter and more adventurous, offering more features and greater comfort, with a space that is designed to reflect the vibrance and diversity of South African families.”

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A Taste of the Future

Classic interiors with contemporary accents breathe new life into the space, giving an elevated appearance while retaining its nostalgic charm. Blue leather booths detailed in red stitching provide comfortable seating and décor features like stained glass chandeliers and geometric tiles contribute to its modern edge.

Along with classic food offerings and contemporary interior updates, Golden Spur’s premium wine menu will appeal to aficionados.

One thing that remains untouched, though, is Spur’s consistently delicious food. Devoted customers can still expect the classics they love and know.

Located in the heart of Rondebosch, Golden Spur caters to students with generous portions, specials and discount offerings like Burger Mondays. Digital nomads can take advantage of the free WiFi while enjoying espressos and their much-loved ‘Unreal Breakfast’ fry-up.

More than just a steakhouse, Spur caters to the tastes of many with a diverse menu. Vegetarian and vegan-friendly standouts include the 100% Plant Burger, Vegetarian Wrap, and more. Shareables and light meals like Buffalo Wings & Crumbed Mushrooms, Nachos and Cheesy Garlic Prawns are ideal for tucking into while catching up with friends. Foodies can indulge in legendary burgers served with Spur-style crispy onion rings and chips, drizzled with their iconic BBQ sauce and French Fry & Salad Dressing. Steak lovers are also spoiled for choice with a satisfying selection of sizzling steaks and grills.

“More than ever, we are celebrating the joy of family; the whole family, every family, the South African family,” says Henda. “We know our customers have a taste for life so within the welcoming embrace of our well-loved brand, there will be new things to see, new spaces to experience and new adventures to be had. As always, we want to be part of all those special moments in their lives: the celebrations, the birthdays, the first dates…”

Memorable family outings are invariably a cornerstone offering at Spur, but couples are always welcome on date nights. For those smaller, intimate occasions, they have a secluded seating area with dim lighting to match the mood. End dining occasions on a sweet note with delectable desserts, from decadent Malva Pudding to the Classic Waffle and chocolaty Pecan Nut Sundae.

“Spur is about more than just good food and good value; it’s an experience. And now the Spur experience will be better than ever,” adds Henda.

Customers can sip and savour flagship wines, produced by some of the country’s most esteemed estates…

Along with classic food offerings and contemporary interior updates, Golden Spur’s premium wine menu will appeal to aficionados. Customers can sip and savour flagship wines, produced by some of the country’s most esteemed estates, including Beyerskloof, Nederberg and Anthonij Rupert. And if celebrations continue after the bill arrives, patrons can purchase their preferred bottle from the front desk.

Get a taste of the new offerings at these newly renovated Spur Steak Ranches: 

Golden Spur Steak Ranch, Shop 23, Riverside Mall, Main Rd, Rondebosch, Cape Town, Western Cape | Texas Spur Steak Ranch, Shop U1, N1 City Mall, Louwtjie Rothman St, Goodwood, Cape Town, Western Cape | Amigo Spur Steak Ranch, Shop 34, Vaal Mall, Rossini Blvd, Vanderbijlpark S. W. 2, Vanderbijlpark, Gauteng

For more information, visit the website and follow Spur Steak Ranches on socials. 

spursteakranches.com | Facebook | Instagram