Ned Stark galvanised the North with his declaration “winter is coming”. Newsflash Ned – winter is here, in a big way! The Pot Luck Club is rallying Capetonians with a cosy solution though – the Sunday Brunch Winter Extravaganza. Dive into a decadent multi-course menu, enjoy bottomless bubbles (cheers to that!), and sip on a Bloody Mary so good it might just turn sceptics into believers. This is the ultimate way to chase away the winter blues.

Mary in the Sky with Pearls

A short lift ride up reveals one of the coolest venues in the city, with views from every angle and respite from whatever the temperamental Cape weather is doing. Renowned for its exceptional lunches and dinners, The Pot Luck Club continues its culinary offering with a Sunday brunch spread that bids farewell to the ordinary Benedict and welcomes the extraordinary Bennett.

The Bloody Mary station is a feature that should not be missed. The tomato base drink recipe is a closely guarded secret, and even if you’re technically not a Bloody Mary drinker, this one is worth trying. We loved the elegant addition of Worcestershire sauce pearls, the bacon swizzle sticks and cucumber. We drew the line at celery though, we all have our limits!

After waking up the palate with our spicy and vodka-soaked Bloody Mary, we moved onto bottomless bubbly – naturellement! On offer is Boschendal’s Brut Cap Classique or Rosé and there’s really no better way to enjoy brunch than with bubbles.

Move Over Benedict

It’s all about balance at The Pot Luck Club, and a freshly shucked West Coast oyster in one hand and a flute of Cap Classique in the other was a harmonious way to start the morning. A brioche toast topped with a quail egg and dripping with porcini hollandaise was utterly decadent; the consensus at our table was that we could have had another few rounds of those before moving on.

That idea was quickly put aside though, with the arrival of a mini English muffin sandwiching perfectly cooked lobster, and masa tacos with curried lamb shank, parsnip cream, mint salsa and pops of sweetness from pomegranate arils.

We loved the team’s take on the classic ‘Arnold Bennett’ a smoky haddock open omelette served in a mini pan, topped with oodles of melty cheese – so good!

As we edged towards midday we got the brunch menu’s more ‘lunch’ side with a divine duck dish studded with juicy blackberries, complete with gorgeous sides including a puffy Yorkshire pud, sweet carrots and crispy beet tarte tatin.

Chef Jason Kosmas has designed the menu to be indulgent yet casual and this feeling is definitely achieved. We felt thoroughly spoilt, surprised and sated by the experience.

“It’s about creating a homely atmosphere with a touch of something special,” Kosmas reflected. “By this stage, guests should feel like they’re enjoying a leisurely Sunday lunch – relaxing, chatting, helping themselves, and coming back for seconds. It’s laid-back. We aim to make Sunday late mornings a delightful anticipation where guests can relax and let us take care of their culinary choices!”

Of course, a meal wouldn’t be complete without a sweet ending and gorgeous rum canelés, as well as a selection of Pot Luck treats, were just the ticket. Not forgetting the main event, of course, a heavenly guava malva (who knew?).

This chic brunch experience redefines the ultimate weekend tradition, blending innovative flavours with a vibrant atmosphere that captures the essence of sophisticated dining that Pot Luck is known for.

Priced at an all-inclusive rate of R1250 per person, covering the full 10-course menu, bottomless bubbly (alcoholic and non-alcoholic), and the DIY Bloody Mary Station and is valid from Sunday 7^th of July through to Sunday 29 September 2024, with the summer season brunches kicking off from October to end of April 2025. Luke’s quintessential Sunday Brunch is served every Sunday, from 11h00 to 15h30.

The Pot Luck Club Cape Town | 375 Albert Road, The Old Biscuit Mill

Open for lunch Monday to Saturday from 12h30.
2 seating in the evenings: 18h00 until 20h15 and 20h30 until 22h30.

thepotluckclub.co.za

As the seasons go by, nature changes with time, and before you know it, winter is all around you. Cold is quelled by comfort food, humble harvests transform into hearty roasts, and ClemenGold^® mandarins taste like summer in the heart of winter. Gather the family for a bountiful feast, with this Roasted Pumpkin & ClemenGold^® Salad.

From Farm to Fruit Bowl

When harvesting time rolls around for ClemenGold^® mandarins, an air of excitement and gratitude floods the farm. The crop is the crown, signifying another season’s hard work.

Nurtured by nature and handled with care, ClemenGold^® mandarins remain on the tree, soaking up the sun until the skins are that distinct bright orange colour and the insides have reached the height of flavour that only a ClemenGold^® mandarin can provide. They are then handpicked and transported to packhouses across the country to be pampered, prepared and placed on the shelf.

“We relish the fact that the fruit of our labour will please citrus lovers, especially since our love language is to make sure your ClemenGold^® mandarin reaches you in prime condition,” says one of the farmers.

Virtually seedless, easy to peel and bursting with flavour, these citrus fruits hold a place of honour on kitchen counters and in school lunch boxes. Infuse zesty goodness into comforting puddings, and indulge in warm salads with the flavour of ClemenGold^®.

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Warm, Wholesome & Zesty

This winter harvest salad celebrates the wholesome flavours of winter and the juiciness of ClemenGold^® mandarins. Whether served as a side dish or a main, it deserves to be placed in the centre of the table, for all to share and taste.

Sweet pumpkin wedges, ClemenGold^® slices, red onion chunks and garlic cloves are generously seasoned with fragrant herbs, drizzled with olive oil, and then roasted to perfection. Luscious labneh serves as the base for this harvest salad, which is topped with beautifully roasted pumpkin and charred ClemenGold^® mandarins.

A vibrant vinaigrette of freshly squeezed ClemenGold^® juice, olive oil, wholegrain and Dijon mustard, parsley, coriander and honey brings everything to life. Toasted pumpkin seeds, almonds and sesame seeds add crunchy texture and nutty flavour, while warm spices like cumin, cinnamon and paprika provide earthiness and smokiness to this delightful dish.

This winter harvest salad celebrates the wholesome flavours of winter and the juiciness of ClemenGold^® mandarins.

Ideal for Sunday lunch, accompanied by roast chicken or braaied lamb chops – or equally delicious served as is – this showstopping side dish is what winter eating is all about. It’s homely, hearty and simply delicious! Savour the creamy labneh, roasted pumpkin and zesty ClemenGold^® flavours in one generous bite.

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Roasted Pumpkin & ClemenGold Salad

The bright, citrusy notes of roasted ClemenGold^® perfectly complement the caramelised pumpkin and creamy labneh in this comforting, scrumptious winter salad. Tuck in! 

Serves: 4-6 | Prep time: 20 mins (excl. labneh prep) | Cook time: 40 mins | Difficulty: easy

Labneh

500 g double cream yoghurt
¼ tsp (1,25 ml) salt

Roasted Pumpkin

1 large pumpkin, cut into thick wedges
2 red onions, each cut into 8 wedges
4 garlic cloves, peeled
2 ClemenGold^® mandarins, peeled and sliced into thick rounds
3-4 sprigs of fresh thyme, leaves picked
10 fresh sage leaves
¼ C (60 ml) extra virgin olive oil
Maldon salt & freshly ground black pepper, to season

Vinaigrette Drizzle

½ C (125 ml) extra virgin olive oil
2 ClemenGold^® mandarins, juiced
zest of 1 ClemenGold^® mandarin
1 Tbsp (15 ml) wholegrain mustard
1 Tbsp (15 ml) Dijon mustard
1-2 Tbsp (15-30 ml) finely chopped flat leaf parsley
2 Tbsp (30 ml) finely chopped coriander
1 Tbsp (15 ml) honey
pinch of Maldon salt & milled black pepper

Dukkah Crumble

1 C (250 ml) pumpkin seeds, roughly chopped
½ C (125 ml) almonds, roughly chopped
1 Tbsp (15 ml) coriander seeds, lightly crushed
2 Tbsp (30 ml) white sesame seeds
1 Tbsp (15 ml) ground cumin
1 Tbsp (15 ml) smoked paprika
2 tsp (10 ml) ground cinnamon
¼ C (60 ml) sugar

Labneh

Line a sieve or colander with a muslin cloth or clean dish towel and place it over a bowl. Add the salt to the yoghurt and mix to combine. Transfer the yoghurt into the lined colander and close up with the overhanging cloth. Place it in the fridge for 12-24 hours; the longer it drains the thicker it will become.

When it’s ready, open the muslin and scoop out the labneh; set aside until ready to use.
*Tip: the remaining whey that has drained can be used as a stock in a soup or used to soak nuts or grains.

Roasted Pumpkin

Preheat the oven to 190 °C.

Place the pumpkin wedges on a large roasting tray, then add the onions, garlic, ClemenGold^® slices, thyme and sage. Drizzle over the olive oil and season well with salt and black pepper.

Place into the oven to roast for 35 minutes or until the pumpkin is tender and caramelised.

Vinaigrette Drizzle

Mix all the ingredients together and set aside.

Dukkah Crumble

In a dry pan over low-medium heat, toast the pumpkin seeds, almonds, and coriander seeds until they are lightly golden. Add the sesame seeds and continue to toast lightly. Incorporate the remaining ingredients, stirring to allow the sugar to melt and caramelise. If the mixture seems dry, add a splash of water.

Once the sugar has caramelised and browned, remove from the pan and spread it out on a sheet of parchment paper. Let it cool, then break apart into a crumble.

To Assemble

On a large serving platter, spread the labneh in a thick layer. Top with all the roasted vegetables, starting with the pumpkin wedges, the roasted ClemenGold^® mandarins, garlic, onions and herbs. Drizzle with the citrus vinaigrette and finally, garnish with the dukkah crumble. Serve immediately.

ClemenGold^® mandarins are available at Woolworths stores nationwide, until October. Make sure not to miss the freshly squeezed ClemenGold^® mandarin juice! 

For more zesty deliciousness, try these ClemenGold^® recipes.

clemengold.com | Facebook | Instagram

If you want to level up your meals while keeping it easy on your wallet, look no further. Legumes and pulses are the unsung heroes of the kitchen, packed with flavour, nutrients and all-around awesomeness. These magical ingredients bring a whole lot to the table – think protein, fibre and a boatload of vitamins. From hearty stews to creamy soups, these legume and pulses recipes will make your taste buds dance.

Bean Recipes

Beans are inexpensive and a great way to bulk up meals. Try these delicious legume recipes, from butter bean soup to edamame smash.

Cauliflower & White Bean Soup with Chorizo & Spiced Apples

White beans, roasted cauliflower and chicken stock are blended to create a satisfyingly smooth soup. Top with smoky chorizo and spiced apples for extra deliciousness.

Recipe for Creamy Cauliflower & White Bean Soup with Chorizo & Spiced Apples

Creamy Coconut, Sweet Potato & Bean Stew

Meet your new favourite comfort dish – this curried coconut stew stocked with sweet potato chunks and beans.

Recipe for Creamy Coconut, Sweet Potato & Bean Stew

Vegan Cannellini Bean Shakshuka

Want a hearty meal without the effort? Look no further than this saucy shakshuka.

Recipe for Vegan Cannellini Bean Shakshuka

South Western Potato Salad with Honey Mustard Dressing

Fluffy on the inside and crispy on the outside, these honey-mustard drizzled ‘taters are absolutely divine!

Recipe for South Western Potato Salad with Honey Mustard Dressing

Chakalaka Mozzarella Skillet Melt

Spicy chakalaka beans with gooey mozzarella cheese – this is the ultimate braai side.

Recipe for Chakalaka Mozzarella Skillet Melt

Mozzarella & Chakalaka Braaibroodjie

These revamped braaibroodjies will be a major hit at your next braai. The chakalaka addition is a serious game-changer!

Recipe for Mozzarella & Chakalaka Braaibroodjie

ClemenGold & Miso Glazed Trout

Zesty Asian-style trout with umami-loaded noodles and edamame beans – yum!

Recipe for ClemenGold & Miso Glazed Trout

Seared Tuna Burger with Edamame Smash & Wasabi Mayo

Not your average burger, this Seared Tuna Burger packs a serious wasabi punch!

Recipe for Seared Tuna Burger with Edamame Smash & Wasabi Mayo

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Chickpea Recipes

Blend them, toast them in a pan or roast them in the oven. Chickpeas are a great way to add nutrients and texture to meals – these legume recipes show you how.

Parmigiana di Melanzane

A classic Italian dish with a chickpea twist. This hearty dish was made for sharing.

Recipe for Parmigiana di Melanzane

Healthy Homemade Hummus

Chickpeas are the original cauliflower; they’re super versatile. This Healthy Homemade Hummus is the perfect everyday dip.

Recipe for Healthy Homemade Hummus

Spiced Pumpkin & Chickpea Pot

A simple and delicious midweek dinner loaded with chickpeas and pumpkin.

Recipe for Spiced Pumpkin & Chickpea Pot

Chorizo, Bean & Tomato Soup with Crunchy Chickpeas

This hearty and smoky tomato soup will get you through those rainy days. Promise!

Recipe for Chorizo, Bean & Tomato Soup with Crunchy Chickpeas

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Lentil Recipes

Try these tasty and simple legume recipes for a protein and fibre kick.

Thai Green Vegetable Curry with Lentils

A bowl brimming with green veggies, lentils and delicious Thai green curry flavour.

Recipe for Thai Green Vegetable Curry with Lentils

Lentil Dhal

Dhal is one of the tastiest and healthiest ways to make the most of your lentils.

Recipe for Lentil Dhal

Herby Lentil Salad

This herby salad is perfect for winter or summer. Tasty just as is or with a serving of steak.

Recipe for Herby Lentil Salad

Gluten-free Vegetarian Pies

Lentils are super versatile – chuck them in a salad, eat them in a soup or use as a pie filling, the options are endless.

Recipe for Gluten-free Vegetarian Pies

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Pea Recipes

Peas may be public enemy number one to some, but these legume recipes prove why they deserve all the love.

Asian Tuna Fishcakes with Miso Mayo

Not a fan of fishcakes or peas? These tasty Asian-spiced bites will persuade you.

Recipe for Asian Tuna Fishcakes with Miso Mayo

Pan-fried Salmon on Pea & Lemon Risotto

Contrary to belief, risotto can be easy to master. This delicious pea and lemon version topped with pan-fried salmon is all the motivation you need.

Recipe for Pan-fried Salmon on Pea & Lemon Risotto

Tartare Crusted Grilled Hake with Mushy Peas

Fish and mushy peas are a Brit classic. Pair with beer-battered onion rings, and you’ve got yourself one delicious meal!

Recipe for Tartare Crusted Grilled Hake with Mushy Peas & Beer Battered Onion Rings

Pea, Ricotta & Couscous Fritters

These savoury fritters are incredibly moreish – good thing they’re healthy too!

Recipe for Pea, Ricotta & Couscous Fritters

Split Pea Soup with Smoked Pork

South Africans love a split pea soup. This version kicks the flavour up a notch with the addition of pulled smoked pork.

Recipe for Split Pea Soup with Smoked Pork

Smoked Fish Pie

Smoked snoek and peas cooked in a creamy sauce, and topped with golden puff pastry rounds – now this is comfort food.

Recipe for Smoked Fish Pie

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Quinoa Recipes

This ancient grain is a superfood for a reason. Not only is quinoa packed with zinc, fibre, folate and antioxidants, but it’s also super filling and tasty.

Vegan Mixed Grain & Pulse Salad

Loaded with lentils, chickpeas, cracked wheat and sunflower seeds, one plate of this Mixed Grain & Pulse Salad will boost your energy for the day.

Recipe for Vegan Mixed Grain & Pulse Salad

Vegan Roast Veggie Bowl with Quinoa

Too many veggies in the fridge? This Roast Veggie Bowl with Quinoa will take care of that.

Recipe for Vegan Roast Veggie Bowl with Quinoa

Chipotle Chicken on Herbed Quinoa with Charred Corn, Avo & Feta

Grilled spicy chicken breasts on a bed of herby quinoa – a delicious, textural delight.

Recipe for Chipotle Chicken on Herbed Quinoa with Charred Corn, Avocado & Feta

Beautiful Brunch Quinoa Bowl

Having friends over for brunch? Whip up this tasty Brunch Bowl in no time.

Recipe for Beautiful Brunch Quinoa Bowl

BBQ Skewers with Egg Fried Quinoa Rice

An easy-to-make and nutrient-dense dinner – delicious and rewarding!

Recipe for BBQ Skewers with Egg Fried Quinoa Rice

Kingklip with Quinoa

Flaky Kingklip fillets served over a flavourful red quinoa salad. Divine!

Recipe for Kingklip with Quinoa

Learn about the powerhouse, protein-rich ingredient you need in your pantry. Follow us on Instagram  for more tasty inspiration. 

Acts of service look different for everyone, whether you’re creative, have green fingers or are simply passionate about helping other humans in need. To celebrate Madiba Day, we’ve listed some non-profit organisations and charities in South Africa that you can support. Here’s to making a difference wherever and however you can, with just 67 minutes.

What Is Madiba Day?

South Africans celebrate Madiba Day on July 18th to honour Nelson Mandela’s legacy and his impact on our nation.

On this day, people are encouraged to dedicate 67 minutes to community service, symbolising each year Mandela spent fighting for human rights and the abolishment of apartheid. Activities can range from volunteering, community clean-ups and supporting local charities to participating in educational events and acts of kindness. The significance of the 67 minutes serves as a reminder that everyone has the power to make a positive impact, however small or big.

Local Charities

Show your support to these local charities this Madiba Day.

Abalimi Bezekhaya

Abalimi Bezekhaya, meaning ‘farmers of the home’ in isiXhosa, has been doing groundbreaking stuff since 1982. This developmental organisation focuses on small-scale urban farming to reduce the impacts of food insecurity. They provide knowledge and tools to people in the Cape Flats and surrounding areas to create home and community vegetable gardens. Support them by donating or volunteering at one of their community garden centres at Khayelitsha or Nyanga.

Get involved: Community Outreach | Donate
Location: 20 Boston Circle, Airport Industria North, Cape Town
Contact: 021 371 1653 | WhatsApp: 064 731 8235 | Email

abalimibezekhaya.org.za | Instagram

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Call 2 Care

Call 2 Care is a non-profit organisation assisting vulnerable communities through employment initiatives, various outreach programmes and socially conscious events. Join their monthly Paint & Sip fundraisers at unique locations, where you can get creative, enjoy delicious food and sip wine while supporting a great cause – all proceeds go to Call 2 Care. Other outreach projects include winter blanket drives, gardening projects and more.

Get involved: Volunteer | Donate | *Visit their website for more info
Location: Esplanade Road, Century City, Cape Town
Contact: Email

call2care.org.za | Facebook | Instagram

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CANSA

The Cancer Association of South Africa (CANSA), based in South Africa, is a leading charity dedicated to the fight against cancer. Established in 1931, CANSA offers many services aimed at cancer research, education and patient care. The organisation provides vital support to cancer patients and their families, including counselling, health awareness programs and support groups. There are many ways to help this organisation…

Get Involved: Volunteer | Shop to Support | Donate | Partner
Location: View Care Centres
Contact: 0800 22 6622 (Toll-free Line) | Email

cansa.org.za | Facebook | Instagram

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Greenpop

Greenpop strives for a greener Sub-Saharan Africa. Over the past 14 years, this incredible non-profit organisation has seeded over 200 000 trees, and counting. Through environmental awareness projects, urban and food gardening and restoration efforts, they are ‘greening grey spaces’. Get your hands dirty this Madiba Day and join them while enjoying nature.

Get involved: Madiba Day projects | Volunteer | Donate | Partner
Location: 17 Commercial Street, Cape Town (HQ) | Opposite 107 Mountain Road, Woodstock, Cape Town (Eco-Education Hub)
Contact: 071 687 5262

greenpop.org | Facebook | Instagram

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Help a Girl

Period poverty affects thousands living in impoverished communities in South Africa, as a result, schoolgirls miss out on vital education due to a lack of access to hygienic products. Help a Girl aims to reduce the impacts of period poverty by equipping young girls with sanitary towels, and knowledge. Founded in 2017 by Cape Town-based social worker, Abongile Kwaza, and partner, Sinesipho Sibuta, the campaign seeks to empower young girls through their mentorship programme – which helps girls navigate puberty, menstruation and beyond. Want to join the cause? Help a girl and get in touch with their team…

Get involved: Donate sanitary towels
Contact: 073 675 5506 | Email

helpagirl.org.za | Facebook | Instagram

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Ikamva Youth

Image source: Ikamva Youth

Ikamva Youth is a dynamic charity committed to empowering South Africa’s youth through education. Founded in 2003, the organisation aims to equip high school learners from under-resourced communities with skills, knowledge and support. Through a comprehensive program that includes tutoring, mentoring, career guidance and workshops, Ikamva Youth fosters a culture of learning and achievement.

Get Involved: Volunteer | Donate
Location: 47 Westminster Road, Salt River (Cape Town head office) | Signal House, 595 Andries Street (Pretoria office)
Contact: 021 820 7444 (Cape Town) | 012 753 2166 (Pretoria)

ikamvayouth.org | Facebook | Instagram

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Isabelo – Feeding Hungry Minds

Image source: Isabelo Facebook

Founded by culinary doyen and award-winning chef, Margot Janse, Isabelo provides nutritious meals to schoolkids. Janse, who ran her restaurant in Franschhoek at the time, noticed the economic disparity affecting neighbouring communities, with children often going to school hungry. Alongside a dietician, Janse created highly nutritious muffins to supply to schoolkids, as well as healthy breakfasts and warm lunches. Every Madiba Day, Isabelo invites the public to contribute to this amazing cause. Spend your 67 minutes by sponsoring non-perishables and warm clothes, or supporting their online shop.

Get involved: Madiba Day projects | Donate
Location: Franschhoek
Contact: 082 871 9635 | Email

isabelocharity.com | Facebook | Instagram

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Nakhlistan

After 41 years of feeding the needy, Muslim-based non-profit organisation, Nakhlistan, continues to provide sustenance to poverty-stricken communities throughout the Western Cape. Through their soup kitchens and the Nakhlistan Eid-ul Fitr Feeding Scheme, they feed hundreds of thousands annually. Help donate to this incredible cause at the link below.

Get Involved: Donate
Location: 45 Murton Road, Rylands Estate, Cape Town
Contact: 021 633 4016

nakhlistan.org.za | Facebook | Instagram

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Rape Crisis Cape Town Trust

Established in 1976, Rape Crisis is one of the longest-standing organisations that advocate for women’s rights against sexual violence and adult rape. They offer trauma counselling to rape survivors and educate women on reporting rape cases. Volunteers can provide help by counselling or becoming a community educator at one of their three offices in Cape Town; they host volunteer training courses for each of the three programmes. Financial donations and care packages are some ways you can help this Madiba Day.

Get involved: Volunteer & Donate
Locations: 23 Trill Road, Observatory | 335a Klipfontein Road, Gatesville | 89 Msobomvu Drive, Khayelitsha
Contact: 021 447 1467 (Observatory) | 021 684 1180 (Athlone) | 021 361 9228 (Khayelitsha) | 021 447 9762 (24-hour helpline) | Email

rapecrisis.org.za | Facebook | Instagram

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SANCCOB

Image source: SANCCOB Facebook

Dedicated to rehabilitating wildlife, SANCCOB (Southern African Foundation for the Conservation of Coastal Birds) focuses on protecting the African penguin and other conservation species. Founded in 1968, SANCCOB has become a critical local rescue organisation in preserving biodiversity. Their efforts have significantly contributed to the survival of many sea life species, guarding the safety of future generations.

Get Involved: Volunteer Programmes | Donate
Location: 22 Pentz Drive, Table View, Cape Town, Western Cape | Cape Recife Nature Reserve, Marine Drive, Gqeberha, Eastern Cape
Contact: 021 557 6155 (Cape Town) | 0)41 583 1830 (Gqeberha) | Email

sanccob.co.za | Facebook | Instagram

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TEARS Animal Rescue & Relief

TEARS Animal Rescue and Relief is a haven for pets in need of homes, rehabilitation and care. Since opening in 1999, they have facilitated more than 720 adoptions and over 7,500 sterilisations per year. But managing an animal shelter requires a substantial amount of effort. In honour of Madiba Day, they are making it simple for volunteers to get involved with a range of activities. Spend your 67 minutes gardening, painting, helping with DIY projects and other activities with friends, family or co-workers. Can’t join in? Support their online shop, donate or adopt.

Get involved: Volunteer | Adopt | Shop | Donate
Location: View locations
Contact: 021 785 4482 | Email

tears.org.za | Facebook | Instagram

There are thousands of non-profit organisations and charities in South Africa; if you’re looking for a cause to support, simply scout on VolunteerMatch. 

Digging into the depths of your fridge can sometimes be a gamble. Along with that half-eaten head of cabbage – which has surprisingly lasted longer than some relationships – could be that block of cheddar you recently bought but has grown a patch of mould overnight. Can you salvage it? Are you setting yourself up for a trip to the ICU? Is it safe to eat mouldy cheese?

For hard and semi-hard cheeses like Cheddar, Gouda and Parmesan, it’s generally safe to cut off the mouldy part and consume the rest.

Mouldy or Just Matured?

We’ve all been there. It’s a common dilemma and is often met with the thought that ‘cheese is mould,’ so it stands to reason that you could just shave off the mouldy bit and get on with making your grilled cheese, but the cheese-mould conundrum is slightly more complex…

Stilton, Gorgonzola, Roquefort – if these visibly mouldy varieties are the highlight of your cheese board, that compromised bit of gouda in your fridge should be safe to eat, right? I say the stinkier and mouldier, the better, but that’s not always the case.

While cheese requires bacteria to produce, new-forming isn’t always safe to consume. Certain moulds and bacteria are considered safe and are used in cheese production. These include Penicillium roqueforti (used in blue cheeses), Penicillium candidum (used in Brie and Camembert), and Lactobacillus and Streptococcus – these beneficial bacteria are also used in cheese fermentation.

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Can I Eat Mouldy Cheese?

Blue cheeses such as Roquefort, Gorgonzola and Stilton are intentionally inoculated with specific moulds during cheese production. Brie and Camembert lovers might be surprised to learn that the white exterior, which protects the melty cheese inside, is made from mould.

That’s right – similar to hairy tofu, beneficial bacteria (Penicillium candidum) are carefully controlled and contribute to the unique flavours and textures of cheese like brie and Camembert. Unlike the black or green mould that forms on soft cheese that is not meant to be aged, this white, bloomy rind is safe to eat. The same goes for veiny, blue cheese and hard cheeses like Parmesan and Grana Padano. The only difference is that the mould is usually confined to the surface and can be removed, while the interior remains unaffected.

If you’re not a microbiologist or cheesemaker, distinguishing between these types of bacteria might prove difficult, but there are ways to cut corners (and rinds).

For hard and semi-hard cheeses like Cheddar, Gouda and Parmesan, it’s generally safe to cut off the mouldy part and consume the rest. Just make sure to cut generously and inspect the cheese before you grate it over that mac and cheese.

 The moulds that grow on these cheeses are typically environmental contaminants, and their safety can be questionable.

Simply remove about 2.5 cm around and below the mouldy spot. Be careful not to let the knife touch the mould to avoid cross-contamination. Next, ensure that the cheese looks and smells ‘normal’ after cutting away the mould. You might be wondering…

What About Soft Cheese?

For soft cheeses, it’s best to discard the entire cheese if mould is present, as it can easily spread throughout the cheese. Especially if the bacteria present as green and black spots – steer clear of these types – intentionally inoculated blue cheese is the only exception!

Mould formation on cheeses such as Cheddar, Gouda and Mozzarella, which are not intentionally inoculated can be problematic. The moulds that grow on these cheeses are often environmental contaminants, and their safety can be questionable. Common moulds found on these cheeses like Aspergillus can produce harmful mycotoxins. While some Penicillium species are safe to consume, other types can produce harmful substances.

The safety of eating mouldy cheese depends on several factors, including the type of cheese and the specific mould. Some moulds are harmless or even beneficial, while others can be dangerous to your health. Even if you think you have a ‘strong stomach,’ you should always err on the side of caution!

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Cheesy Recipes You’ll Love

Pork Meatballs with Bocconcini & Spicy Arrabbiata
Chakalaka Mozzarella Skillet Melt

Mushroom Ragu on Parmesan Polenta
Biltong, Caramelised Onion & Blue Cheese Tartlets

Fond of fungi? Learn how to cook different types of mushrooms. 

Toasties, pasta, lasagne, fondue, arancini… these dishes would be nothing without cheese. We show our appreciation to this wonderful dairy product with our ultimate round up of  the best cheese recipes to make right now.

Cheesy Sandwiches

When you think of the best cheese recipes, what is more iconic than the toasted cheese sandwich? Not much really. It’s cheese in one of its simplest and most delicious forms.

Mozzarella & Chakalaka Braaibroodjie

Everyone has a sarmie preference, but you haven’t lived until you’ve tried a Mozzarella & Chakalaka Braaibroodjie.

Recipe for Mozzarella & Chakalaka Braaibroodjie

Pan-fried Grilled Cheese Sandwich with Bacon & Kimchi

Everything you love about a classic grilled cheese, but with a deliciously umami surprise.

Recipe for Pan-fried Grilled Cheese Sandwich with Bacon & Kimchi

Oven Baked Triple Decker Croque Monsieur with French Fries

Stacked to the heavens and absolutely divine, this is the Eiffel Tower of Croque Monsieurs!

Recipe for Oven Baked Triple Decker Croque Monsieur with French Fries

Cheesy Hashbrown Waffles

These potato waffles are made even more delectable with the addition of grated, toasted cheese. Yum!

Recipe for Cheesy Hashbrown Waffles

Caprese-style Roosterkoek Sandwich

Nothing beats fresh-off-the-coals roosterkoek. We’ve elevated this braai classic with Mediterranean flavours for the ultimate feast.

Recipe for Caprese-style Roosterkoek Sandwich

Cheesy Bobotie Jaffles

Jaffles are one of our all-time favourite bazaar foods. Filled with Bobotie and melted mozza, you’ll love this toasted treat.

Recipe for Cheesy Bobotie Jaffles

The Ultimate Grilled Cheese

Take your grilled cheese game to the next level with this recipe. It uses 4 different kinds of cheese, each with its own unique flavour, giving you an out of this world multi-dimensional toastie. Think smoky, nutty and gooey all in one bite!

Recipe for The Ultimate Grilled Cheese

Fried Mozzarella Sandwiches

When it comes to toasties, go big or go home. This recipe coats the bread in crumbs, and is then fried to crispy, melty perfection.

Recipe for Fried Mozzarella Sandwiches

The Ultimate Braai Broodjies

Braai broodjies, South Africa’s smoky take on the toasted cheese!

Recipe for The Ultimate Braai Broodjies

Aubergine Braai Broodjies

Just because you can’t eat bread doesn’t mean you can’t enjoy toasties. This recipe is a great alternative for Banters.

Recipe for Aubergine Braai Broodjies

Boerewors, Chutney & Cheese Braaibroodjies

We’ve decided that possibly one of the most delicious things you can put on a toastie is, in fact, a piece of boerie! We made these banging toasted sarmies complete with gooey cheese, boerewors and chutney for a little sweet zing. They are so good, they’ll make you weep.

Boerewors, Chutney & Cheese Braaibroodjies

Cheesy Quesadillas with Roasted Tomato Salsa

Not quite a toasted sarmie, but as close as you’ll get to a Mexican version. Melty cheese, roasty tomato salsa and charred corn, all tucked between two crispy tortillas. Yum!

Cheesy Quesadillas with Roasted Tomato Salsa

Pan-fried Toasted Cheese on Sourdough

Pan-frying is one of the best ways to make a toasted sarmie. It melts the cheese slowly and the bread becomes slowly toasted and golden.

Recipe for Pan-Fried Toasted Cheese on Sourdough

Croque Monsieur

Trust the French to take a simple toasted cheese and turn it into a gourmet meal! This recipe uses Camembert and pairs perfectly with a ham of your choice.

Recipe for Croque Monsieur

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Cheesy Casserole & Pasta Dishes

What is pasta or potato bake without cheese? We can’t even bear to go there… these recipes bring carbs and cheese together as one.

3-Cheese Pap Tart

A delicious trifecta of mozzarella, cheddar and Parmesan; this moreish tart was made for special braai occasions.

Recipe for 3-Cheese Pap Tart

Chakalaka Mozzarella Skillet Melt

Give the regular beans and toast an upgrade with this Chakalaka Mozzarella Skillet Melt.

Recipe for Chakalaka Mozzarella Skillet Melt

Cheesy Chicken Schnitzel Bake

This Cheesy Chicken Schnitzel Bake is a winner when it comes to easy family dinners.

Recipe for Cheesy Chicken Schnitzel Bake

Cheesy Hashbrown Bake

Elevate mains with this comforting Cheesy Hashbrown Bake – it’s downright delicious!

Recipe for Cheesy Hashbrown Bake

 

Chicken Lasagne

Sheets of pasta layered with chicken and cheesy and tomatoey goodness – that’ll do it!

Recipe for Chicken Lasagne 

Macaroni & Cheese with Caramelized Leeks

This cheesy childhood classic gets an adult make-over with leeks, giving it extra richness for the ultimate comfort meal.

Recipe for Macaroni & Cheese with Caramelized Leeks

Cauliflower Mac & Cheese

Fear not Banters, you can still have your Mac & Cheese and eat it too.

Recipe for Cauliflower Mac & Cheese

Pea & Pancetta Risotto

A creamy dish full of the sweetness of peas and with a bite of crisp, salty pancetta.

Recipe for Pea & Pancetta Risotto

Pear & Gorgonzola Gnocchi

A devilishly creamy pasta dish will have you question: ‘Is this dinner or dessert?’

Recipe for Pear & Gorgonzola Gnocchi

Gnudi Ricotta

Gnudi are very similar to gnocchi, although are made with ricotta cheese instead of potato. The sage beurre noisette adds a classic richness to this dish.

Recipe for Gnudi Ricotta

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Cheese Pizza & Tarts

Another Italian classic made great by cheese. Try these cheesy pizza and tart recipes.

Braaied Veggie Pizza

This white pizza is the ultimate shareable meal. Aubergine and courgette slices are braaied and added to a crusty homemade pizza base, along with creamy burrata.

Recipe for Braaied Veggie Pizza

Flatbread with Brie Cheese, Prosciutto, Rocket & Cherries

Topped with ribbons of prosciutto, melted brie and peppery rocket, this flatbread is the ultimate crowdpleaser.

Recipe for Flatbread with Brie Cheese, Prosciutto, Rocket & Cherries

No-Knead Pizza with Mozzarella & Prosciutto

Shout out to bread king, Jim Lahey, for making pizza at home so much better with his no-knead dough method. Try it, it will change your pizza life!

No-Knead Pizza with Mozzarella & Prosciutto

Easy Cheesy Pizza Heart

Nothing says ‘I love you’ more than homemade heart-shaped pizza!

Easy Cheesy Pizza Heart

Easy ‘Pizza’

This recipe sneakily uses wraps as the base for a quick and easy prosciutto and cheese pizza.

Recipe for Easy ‘Pizza’

Caprese Galette

A buttery flaky pastry topped with melted mozzarella and tomato.

Recipe for Caprese Galette

ONION, OLIVE AND GOAT’S CHEESE TART

A deliciously cheesy and savoury tart that is easy to make, and even easier to eat.

Recipe for Onion & Olive Tart

SAVOURY BLUE CHEESE CHEESECAKE

It might seem like an overkill, but this is honestly one of the best ways to entertain friends and family. The onion marmalade, preserved figs, beetroot and walnut topping perfectly balances the earthy, salty blue cheese.

Recipe for Savoury Blue Cheesecake

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Cheese Schnacks

Try these recipes for great snack ideas. Ideal with a glass of vino.

Pork Meatballs with Bocconcini & Spicy Arrabbiata Sauce

A meaty delight that will make your taste buds swoon.

Recipe for Pork Meatballs with Bocconcini & Spicy Arrabbiata Sauce

Crunchy Mozzarella & Ham Pap Bombs with Perinaise

Arancini, but make it South African. We don’t know what we’d do without pap and perinaise.

Recipe for Crunchy Mozzarella & Ham Pap Bombs with Perinaise

Kataifi-wrapped Halloumi

Halloumi is already pretty high in our estimation of cheese – wrap it in fine, crispy pastry and deep fry… well, it just doesn’t get much better than that.

Recipe for Kataifi-wrapped Halloumi

Chevin & Cream Cheese Truffles

These bite-sized balls are the perfect accompaniment to a great glass of wine.

Recipe for Chevin & Cream Cheese Truffles 

Arancini

These are a great way of using up leftover risotto, assuming, of course, it wasn’t all eaten.

Recipe for Arancini

Spanish Croquettes

Tuck into these deep-fried bundles of joy.

Recipe for Spanish Croquettes

Crispy Haloumi Wrapped Phyllo

An easy, cheesy starter that will leave guests impressed.

Recipe for Crispy Haloumi Wrapped Phyllo

Gruyere & Mushroom Stuffed Potato Skins

Hollowed out crispy potato skins stuffed with cheese, mushroom and potato.

Recipe for Gruyere & Mushroom Stuffed Potato Skins

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Fondue Anyone?

These fondue-inspired starters are ideal for entertaining dinner party guests.

Tartiflette Savoyarde

This dish hails from the Savoie region of France. Caramelised onions, pork rashers, Camembert and potatoes are baked in the oven to create a bubbling hot, cheesy situation.

Recipe for Tartiflette Savoyarde

Cherry Chutney with Oven-roasted Camembert

The ultimate dish for entertaining. The Camembert and fruity chutney combo is divine!

Recipe for Cherry Chutney with Oven-roasted Camembert

Mini Fennel Fondue

Not your traditional take on the fondue – these are perfect for dinner party starters.

Mini Fennel Fondue

Beer & Cheese Fondue

When we think ‘best cheese recipes,’ we think fondue and dunking crispy bread into pots of edible gold.

Beer & Cheese Fondue

Baked Camembert with Roasted Figs & Hot Honey

This Camembert dish is the perfect dinner party starter; bake ’til gooey, top with roasted figs, crunchy nuts and hot honey drizzle and enjoy.

Recipe for Baked Camembert with Roasted Figs & Hot Honey

Whipped Feta Dip with Green Olive Salsa Verde

Say ‘hello’ to your new fave party dish. This creamy cheese combo is delish smothered on toasted baguette and topped with a zesty green olive salsa.

Recipe for Whipped Feta Dip with Green Olive Salsa Verde

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Cheese Desserts

If you don’t consider yourself a sweet tooth, try a cheese based end to your meal instead. The subtleness of cheese is great for balancing out the sweetness.

Vin de Constance Poached Pears with Butterscotch Sauce

Plated on a luscious bed of mascarpone and drizzled with butterscotch sauce, you’ll savour each spoonful of this classic dessert.

Recipe for Vin de Constance Poached Pear with Butterscotch Sauce

Brioche Tartines with Whipped Cheese & Plum Jam

Everything you love about a cheese board on brioche toast. Exceptional!

Recipe for Brioche Tartines with Whipped Cheese & Plum Jam 

White Chocolate & Salted Caramel Cheesecake

This is next level indulgence… try and stop yourself from having just one slice!

Recipe for White Chocolate & Salted Caramel Cheesecake

Berry Cheesecake Bars

As pretty as a picture and even better to eat! We love these cheesecake bars to bits.

Recipe for Berry Cheesecake Bars

Blueberry & Cream Cheese Danish

Light, flaky and buttery pastry filled with cream cheese and fresh blueberries – this is truly a melt-in-mouth pastry.

Blueberry & Cream Cheese Danish

Strawberry & Cream Cheese Fold-Over Pie

These sweet dessert mini pies will be a hit at any party!

Recipe for Strawberry & Cream Cheese Fold-Over Pie

New York-style Cheesecake

Cheesecake is a classic NY dessert. This is one of our go-to favourites for any occasion. It’s really easy to make and comes out perfectly every time.

Recipe for New York-style Cheesecake

Raspberry Cheesecake Brownies

Not only do these look amazing, they are incredibly addictive.

Raspberry Cheesecake Brownies

Want more? Learn how to make your own cream cheese.

Let’s not bemoan the chill of winter, but rather celebrate all the delicious culinary dishes that come with it. Besides warming bowlfuls of hearty soup or stew, there is, of course, dessert – think sticky puds, and crumbly streusels and pies. Check out this brrr-illiant collection of winter bakes and puddings that you simply have to try this winter.

Winter bakes & puddings

Step right up for those sweet, sticky puds we were talking about.

Peanut Butter Brownie & Pretzel S’mores Skillet

All your fave treats, smooshed into one decadent and dreamy dessert.

Recipe for Peanut Butter Brownie & Pretzel S’mores Skillet

Cast Iron Dutch Baby Pancake

Impress guests with this simple yet showstopping dessert, topped with seasonal berries.

Recipe for Cast Iron Dutch Baby Pancake

ClemenGold Fudgy Skillet Brownie

We take the chocolate-citrus combo to tasty heights with this fudgy skillet brownie.

Recipe for ClemenGold Fudgy Skillet Brownie

Choc-ClemenGold Marble Loaf with Candied ClemenGold Slices

Brew a pot of tea and serve up this zesty teatime treat, topped with decadent icing.

Recipe for Choc-ClemenGold Marble Loaf with Candied ClemenGold Slices

Mini Malva Puddings

Malva is a classic South African fave and with good reason; it combines the trifecta of winter pud must-haves – sweetness, stickiness and yumminess!

Recipe for Mini Malva Puddings

Pineapple Tarte Tatin with Rum Caramel

Pineapple, rum, caramel, golden pastry… this tarte Tatin is the tropical island dessert that you need in a cold winter.

Recipe for Pineapple Tarte Tatin with Rum Caramel

CHOCOLATE STEAMED PUDDING WITH MARBLED GANACHE

A wonderful tummy warmer for a cold winter’s night, and so pretty too!

Recipe for Chocolate Steamed Pudding

Self-saucing Boozy Chocolate Pudding

An adult take on a childhood fave. This self-saucing pud with a boozy finish is delish!

Recipe for Self-saucing Boozy Chocolate Pudding

Sticky Toffee Pudding

A classic for a reason – sweet, sticky and satisfying!

Recipe for Sticky Toffee Pudding

WHITE CHOC PECAN BREAD & BUTTER PUD WITH MARSHMALLOW SAUCE

You’ll never look at bread and butter pudding the same after trying this version!

Recipe for White Choc & Pecan Bread & Butter Pudding

Pear and Vanilla Honey Pudding

Whole pears are baked into a moist honey pudding – sounds dreamy, right?

Recipe for Pear and Vanilla Honey Pudding

Blueberry & Vanilla Bread & Butter Pudding

Adding blueberries gives this bread and butter pudding a unique, fruity twist.

Recipe for Blueberry & Vanilla Bread & Butter Pudding

Baked Caramel Custard Croissant Pudding

If you love croissants, you’ll want to make this baked pud. Buttery caramel and crisp baked pastry – this is what dessert dreams are made of.

Recipe for Baked Caramel Custard Croissant Pudding

Pain au Chocolate Bread & Butter Pudding

Take a classic bread and butter pudding and elevate it with the buttery-chocolaty-ness of pain au chocolate pastries.

Recipe for Pain au Chocolate Bread & Butter Pudding

Blueberry Roly-Poly

A good ol’ roly poly is a hostel classic; full of yummy nostalgia.

Recipe for Blueberry Roly-Poly

Date Pudding with Ginger Syrup and Brandy

Another one for wintry nostalgia; the ginger adds warmth and the brandy adds a kick!

Recipe for Date Pudding with Ginger Syrup and Brandy

Steamed Honey, Fig and Almond Mini Puddings

A cute way to make individual puddings, that are lovely for a wintry dinner party.

Recipe for Steamed Honey, Fig and Almond Mini Puddings

Pecan & Pear Sticky Toffee Pudding

Dig into this sticky toffee pud, studded with fresh pear and crunchy pecan nuts; this is the ultimate winter warmer!

Recipe for Pecan & Pear Sticky Toffee Pudding

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COBBLER & CRUMBLE RECIPES

A short, buttery crumble baked to golden perfection can only be matched by a creamy custard or a scoop of cold and melty vanilla ice cream.

JAZZ APPLE CRUMBLE

Nothing beats a sweet serving of humble crumble. Infused with the flavours of tart apples and spicy ginger, all topped with delicious crumble and scoops of vanilla bean ice cream.

Recipe for JAZZ Apple Crumble

PLUM COBBLER WITH CHOCOLATE BALSAMIC SAUCE

A chocolate-smothered, comforting dessert that highlights seasonal plums.

Recipe for Plum Cobbler with Chocolate Balsamic Sauce

BAKED PLUMS WITH SPICED GINGER BISCUIT

Baked seasonal fruit is a tasty and inexpensive dessert option to end off a dinner party. We love that this bake is easy to make too.

Recipe for Baked Plums with Spiced Ginger Biscuit

TRIPLE BERRY & MERINGUE STREUSEL

The tartness of berries complemented by the crunchiness of meringue streusel, makes this a teatime favourite.

Recipe for Triple Berry Meringue Streusel

GUAVA & QUINCE CRUMBLE WITH SALTED CARAMEL

This winter wonder is an absolute showstopper and proves just how dreamy guavas are in dessert – one of our favourites.

Recipe Guava & Quince Crumble with Salted Caramel and Vanilla Bean Ice Cream

RASPBERRY & VANILLA APPLE CRUMBLE WITH CRÈME ANGLAISE

A heavenly take on apple crumble. The raspberries lend a tartness that is positively moreish.

Recipe for Raspberry & Vanilla Apple Crumble with Crème Anglaise

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SWEET PIE RECIPES

What’s life without a slice of pie every once in a while?

SALTED CARAMEL PECAN NUT PIE

The classic gets a slight update with the addition of salted caramel. Yum!

Recipe for Salted Caramel Pecan Nut Pie

COUNTRY PUMPKIN PIE

An American favourite, this pumpkin pie has all the spicy flavours.

APPLE & RASPBERRY PIE

A simple, sweet and satisfying pie, with the addition of raspberry for some extra tartness.

Recipe for Apple & Raspberry Pie

SOUR CREAM, SAGE AND APPLE PIE

Don’t let the name fool you – this pie is packed with sweet flavours from the buttery, sautéed apples in brown sugar.

Recipe for Sour Cream, Sage and Apple Pie

PLUM & VANILLA TARTE TATIN

The crispy pastry and plump plums make this one of our favourite sweet pie and tart recipes.

Recipe for Plum & Vanilla Tarte Tatin

Baked Citrus Pudding

Infuse the fresh and bright flavour of citrus into a warm baked pud’.

Recipe for Baked Citrus Pudding

Loved these winter bakes & puddings? Check out our totally dunkable collection of biscuits and rusks, just begging for a cuppa tea.

After a highly successful Cape Town show, the Johannesburg edition of the Good Life Show takes place at the Kyalami International Convention Centre, from 26 to 28 July 2024. Get your tickets now – they’re selling fast!

Taste creations from top chefs and mixologists, as they whip up some amazing dishes in the Woolworths Good Life Kitchen with PlantLove.

Good Life, Great Show

Bringing together the ever-popular ‘Plant Powered Show’ and the ground-breaking ‘Natural and Organic Show’ under one roof at Kyalami, the Good Life Show will also feature exhibitors in the ‘Free-From’ and ‘Sustainable-living’ sectors. This will give visitors the opportunity to discover high-quality products, engage in chef and mixology demos and competitions, participate in strength, balance and mindfulness experiences and other exclusive show features that are not available anywhere else. Piqued your interest yet?

Book your tickets to Good Life Show, Johannesburg, now to witness and taste creations from top chefs and mixologists, as they whip up some amazing dishes in the Woolworths Good Life Kitchen with PlantLove.

Two children under the age of 15 get free entrance when accompanied by a paying adult.

Showgoers can also interact with these chefs in the Woolworths Masterclass with PlantLove (at an additional cost) and create innovative dishes and cocktails using plant-based ingredients… ever tried making a snack medley of cassava chips and roasted jugo beans, or a sweetcorn cocktail? Well, your tastebuds are in for a treat!

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What You Can Expect

Targeted at anyone with an interest in food, wellness, and the environment, this show will showcase delicious plant-based food and drinks, natural and organic health and beauty products; fun and inspiring ways to stay active, as well as insights and valuable information from a wealth of health and sustainable living exhibitors.

The show also caters to the retail and hospitality industries, along with local distributors and exporters looking for new and exciting products. So don’t miss out on this entertaining event – if you love all things lifestyle and food, then the Good Life Show is for you.

Good Life Show JHB – Buy Your Tickets Now

Tickets are on sale at Quicket, click here. Two children under the age of 15 get free entrance when accompanied by a paying adult. Hurry – once the tickets are sold out, they’re gone!

Don’t forget to book your masterclass(es) when you purchase your ticket on Quicket:

• Aiden Pienaar MASTERCLASS – Crispy Quinoa Salad (26 July, 13h00)
• Siphiwe Sithole MASTERCLASS – Melon Bean Surprise (26 July, 14h15)
• Woolworths: Emma Morey & Monique Malan MASTERCLASS – Beyond Wonton Asian broth (26 July, 15h30)
• Mianca Laubscher MASTERCLASS – Groovy Green Giant & The Pink Sultan (26 July, 16h45)
• Vanessa Jarvis Findlay MASTERCLASS – Plant Based Cheddar Cheese & Cream Cheese (27 July, 11h00)
• Woolworths: Emma Morey & Monique Malan MASTERCLASS – Beyond Wonton Asian broth (27 July, 12h15)
• Emma-Claire Peter MASTERCLASS – Chipotle Pulled Mushroom & Spinach Tacos with Cashew Cheese & Green Slaw (27 July, 14h45)
• Mianca Laubscher MASTERCLASS – Groovy Green Giant, Not So Baby Bliss Cup & Sweet Gems Sip (27 July, 17h00)
• Gut Health Association: Ché Upton MASTERCLASS – Kimchi Quinoa Salad with Thai Coriander Ginger Dressing Date Syrup Glazed Tofu with Kefir Dill Sauce (28 July, 11h00)
• Jessica Munisamy MASTERCLASS – Papri Chaat (28 July, 12h15)
• Woolworths: Emma Morey & Monique Malan MASTERCLASS – Beyond Wonton Asian broth (28 July, 13h30)
• Sue Gajathar MASTERCLASS – Spinach & Chickpea Omelette, with Cashew Cream & Vegan Bacon (28 July, 14h45)
• Mianca Laubscher MASTERCLASS – Groovy Green Giant, Not So Baby Bliss Cup & Sweet Gems Sip (28 July, 15h45)

Kyalami International Convention Centre, Greater Johannesburg

• Friday, 26 July 2024, from 12h00 to 18h00.
• Saturday, 27 July 2024, from 10h00 to 18h00.
• Sunday, 28 July 2024, from 10h00 to 17h00.

Catch the highlights from the Cape Town Good Life Show here.

Interested in showcasing your brand or products? Apply to exhibit now. Don’t miss your chance to be part of the sustainable lifestyle revolution.

Stay tuned for exciting updates by exploring the Good Life Show website and social media links below. Check these links to explore plant-based recipes and listen to podcasts.

goodlifeshowafrica.com | Facebook | Instagram | YouTube | TikTok

Back in the day, dashing to the grocery store for a pack of bacon was not an option. People kept inventory of their produce and poultry to see them through the seasons. Luckily, our ancestors were smart enough to harness the power of the sun and rely on colder climates to extend the shelf-life of foods. They invented effective ways to outlast natural disasters and increase food security, in fact, many of these methods are still used to preserve foods.

If you’re interested in pickling and curing, then you’ve come to the right place. We explore the history and different types of preserved foods, and share some recipes. Whether you want to make gin-cured trout, rooibos kombucha or tamatie sous, we have just the ‘cure’.

Benefits of Preserved Foods

Today, we live in an age of convenience and don’t have to meal prep months in advance like our forefathers did. Most of us own fridges, meaning we don’t have to suntan our meat and can procure prosciutto from our local butchery. Even so, a plethora of reasons still make preserved foods an agreeable option.

Preserving foods might sound like a complicated process, but it’s actually pretty simple. It’s also a great way to get the most out of your produce, while sparing a nickel or two in the process. Instead of letting that cabbage shrivel in your fridge, make kimchi. Not sure what to do with those wrinkled apples in your fruit bowl? Jam it and can it! You could also naturally extend the shelf-life of foods, and sustainably enjoy seasonal fruits and vegetables all year round. Here’s all you need to know about different methods of preserving foods.

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Curing

Had it not been for curing, we would have an unimaginably bland charcuterie selection. Curing isn’t exclusive to salting meat, but rather refers to different methods of preserving foods, including brining, smoking and the dehydration of foods. Before money existed, people bartered edible goods as a form of currency. In fact, Roman soldiers were famously remunerated with salt, which they called ‘salarium’, better known as ‘salary’ today.

In ancient traditions, curing involved covering the meat in honey, which has antibacterial properties. Studies show that propolis – a mixture of bee saliva and beeswax (yum) – has bacteriostatic properties and actually inhibits the growth of E. coli in vitro, making honey a natural preservative. The purpose of salting and alternative curing methods is to extract moisture from meat, as microorganisms thrive in water. This involves applying salt to meat and covering it with a muslin cloth to help prevent bacterial growth and botulism.

Curing lends more flavour to the meat with the addition of spices.

Curing is an effective method for the long-term storage of meat, especially in hotter climates. But, before you get any ideas about making your own bacon or selling cured meats, it’s important to note a couple of things. Iodated salt isn’t recommended for curing meat as it lends an unpleasant aftertaste, instead, Prague powder or curing salt should be used. This allows the meat to last longer due to the nitrates/nitrites, which also give cured meat its characteristic red hue. There are many ways to cure meat, these are a few…

Cured Beef & Fig Salad

The cured beef, fig and labneh combination is everything and more! Not to mention, the pickled carrot adds the perfect amount of acidity and crunch to this dish.

Recipe for Cured Beef & Fig Salad

Spice Cured Beef

Aside from making meat last longer, spices add more flavour to the meat. Toasted Szechwan pepper, ginger and lime leaves infuse the beef with tremendous flavour.

Recipe for Spice Cured Beef

Gin Botanical Cured Trout

Other methods of curing fish involve alcohol, otherwise known as ‘gravlax.’ This curing recipe uses gin botanicals, enhancing the natural, piquant taste of the salmon.

Recipe for Gin Botanical Cured Trout

Citrus & Fennel Cured Franschhoek Trout

The acidity, sweetness and flavour of lemon and orange juice both cure and season the trout. We love that this recipe includes another preserved fave – pickled cucumber.

Recipe for Citrus & Fennel Cured Franschhoek Trout

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Fermentation

Remember how Jesus turned water into wine? Well, he basically performed rapid fermentation. While we can’t substantiate these claims, we do know that fermented foods have been around for yonks.

The anaerobic process involved in fermentation converts sugary carbs into either alcohol, carbon dioxide or lactic acid. But in order to do this, the fruits, vegetables or grains used require the help of yeast or healthy bacteria to develop lactobacillus bacteria – the same culture found in the yoghurt you eat with your morning muesli.

The anaerobic process involved in fermentation converts sugary carbs into either alcohol, carbon dioxide or lactic acid.

Lacto-fermented foods provide loads of beneficial enzymes, fatty acids and probiotics, which generally aids ease of digestion. Fermentation facilitates the preservation of some of your favourite foods – turning cabbage to kimchi, starter into sourdough and barley into beer. Fermented foods taste a lot better than they sound, and are definitely worth embracing the funk.

Rooibos Kombucha Tea

Westerners have recently woken up to the benefits of kombucha – it’s been labelled the ‘Tea of Immortality’ for good reason.

Rooibos Kombucha Tea recipe

Pantry Cupboard Kimchi

Salting is one of the methods used in the fermentation of foods, which facilitates the process of osmosis in drawing moisture, thus making your kimchi last longer. This Korean condiment is packed with loads of benefits and instantly adds umami to the simplest of dishes. It’s also a great way to use that leftover cabbage in your fridge.

Pantry Cupboard Kimchi recipe

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Preserving

Salt has come a long way in the preservation of foods, but sugar is an equally lauded ingredient. Certain preserves are sweetened by concentrating fruit with either honey or granulated sugar, facilitating a hypertonic environment, while dehydrating bacteria.

In ancient Greece, quince (kwepers) was mixed with honey and left to dry in the sun before being stored in jars for preservation. The Romans later discovered that cooking quince and honey together produced a better texture.

Preserving naturally extends the shelf-life of foods, and you get to sustainably enjoy seasonal fruits and vegetables all year round.

At the turn of the sixteenth century, food preservation became more popular and people needed more effective means. One of those people include French military leader, Napoleon Bonaparte, who sought more effective ways of storing food long-term to sustain his army when they invaded countries. Napoleon actually offered a reward of 12,000 francs to incentivise the public to create more fruitful methods for preserving foods.

In response, confectioner Nicholas François Appert determined that the extraction of air, as well as boiling, heating and sealing food in airtight glass jars enabled its successful preservation. Appert won the award fifteen years later, but he didn’t realise the chemistry behind his method. It was only fully understood when Louis Pasteur studied the relationship between microorganisms and food spoilage, coining the term ‘pasteurisation.’

At the turn of the sixteenth century, food preservation became more popular and people needed more effective means to preserve foods.

Manufacturers now preserve food for us, but there are also risks associated with preservatives. Granted it might take a little more time, but the joy that comes from making your own preserved homemade goods is priceless.

Minneola Orange Curls

Before you even think about chucking your orange peels away, try making these minneola orange curls. They’re the perfect candy or condiment for those sweet cravings.

Recipe for Minneola Orange Curls

Preserved Lemons

When life hands you lemons, add sugar and preserve them for the perfect salad dressing.

Recipe for Preserved Lemons

Quick Homemade Tomato Sauce

This recipe shows you how simple it is to preserve food and make your own ‘tamatie sous.’

Recipe for Quick Homemade Tomato Sauce

Red Onion and Tomato Jam Jar

Apple cider vinegar and sugar are great for making just about any jam. All you need to do is cook your onions and tomatoes, bottle them up and slap on a label.

Recipe for Red Onion and Tomato Jam Jar

Curried Green Beans

If you’re a lover of atchar and all things pickled, this is the perfect addition to any meal.

Recipe for Curried Green Beans

Vinegre de Piña (Pineapple Vinegar)

This three-ingredient vinegre de piña is the ideal salad dressing or marinade for meats.

Recipe for Vinegre de Piña

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Pickling

Pickling is another preservation method, either using vegetable oil in a method called ‘confiting’ or through the process of anaerobic fermentation. Conventionally, pickling involves soaking foods in vinegar, brine, sugar water and lemon juice. The combination of acidity allows microorganisms to produce lactic acid, which absorb natural sugars in pickled foods, while preventing vegetables and fruit from turning rancid.

With colonisation, fresh produce, new foods and spices were ‘brought’ to Europe and used to infuse pickled products. Certain spices used in pickling have a twofold purpose of flavouring the food, while staving off bacterial growth. Peppercorns, mustard seed, garlic, cinnamon sticks and cloves all have antimicrobial properties, which help draw moisture from high water-content vegetables and foods.

Spices used in pickling have a twofold purpose of flavouring the food, while staving off bacterial growth.

Interestingly, metal pots were originally used as vessels for preserving foods, but people quickly discovered that the vinegar corroded metal pots and that’s when the shift to glass jars came about. Clever clogs, John L. Mason, patented the Mason jar, which many of us still use to store our atchar and gherkins in.

Today, our consumption habits continue to spur food wastage to whopping heights. Truth be told, we could learn a thing or two from our ancestors who found ways to repurpose food and its byproducts. Take pickled fish for example, a Capetonian staple — it’s no secret that the fish and the pickled onion are what most go after, leaving nothing but the pickle sauce.

The Romans were also fans of pickled fish, and found that concentrated pickled fish sauce imparted loads of flavour when added to other dishes. This fermented condiment was very popular in ancient Rome and known as ‘garum.’ Pickling not only alters the taste of the food, but also the texture, as you may have noticed. Here’s some of our fave pickles…

Curried Pickled Fish

The tangy and spicy flavours in this pickled fish marry beautifully. The mustard seeds add a lovely heat, while ensuring your fish stays fresh for longer.

Recipe for Curried Pickled Fish

Pickled Red Onions

Whether you’re making shawarmas, a refreshing salad or some roasted potatoes, this pickled red onion instantly makes it better.

Recipe for Pickled Red Onions

Confit Tomatoes with Whole Garlic & Thyme

If you have a surplus of baby tomatoes, confiting is a great way to make use of them before they expire. All you need is four simple ingredients to create the ultimate dip.

Recipe for Confit Tomatoes with Whole Garlic & Thyme

Crispy Pickles Three Ways

Enhance the flavours of almost any meal or even sandwich, with these three different types of pickles. The pickled vegetables add a nice bit of acidity and crunchy texture.

Recipe for Crispy Pickles Three Ways

Looking for ways to minimise your food wastage?

Indulge in the rich tapestry of South African flavours with African Gold Extra Virgin Olive Oil’s cookbook, a celebration of local produce and culinary creativity. Available for free download, the Savouring South Africa cookbook is a treasure trove of recipes that showcase the versatility and exquisite taste of African Gold Extra Virgin Olive Oil.

A locally made treasure that boasts a balanced flavour, African Gold Extra Virgin Olive Oil is the perfect companion to these dishes.

This cookbook celebrates all things local by honouring the hard work of our local farmers, with a range of delicious recipes that highlight the beauty of local ingredients.

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Winter Warmer Recipes

There’s nothing quite like a comforting meal to warm you up. The Savouring South Africa cookbook offers a selection of hearty winter dishes, perfect for cosy nights in. Here are three recipes to try:

Oxtail Potjie

Slow-cooked to perfection, this hearty Oxtail Potjie embodies the comforting flavours of South African cuisine.

Serves: 4-6 | Cooking: 3-4 hours | Prep time: 15 minutes | Difficulty: Moderate

Ingredients

1.5 kg oxtail
3 Tbsp (45 ml) African Gold Extra Virgin Olive Oil
2 onions, chopped
3 carrots, peeled and sliced
250 g mushrooms, sliced
500 g potatoes, peeled and cubed
2 Tbsp (30 ml) tomato paste
1 C (250 ml) red wine
2 C (500 ml) beef stock

Method

Heat the olive oil in a potjie pot over medium-high heat.

Brown the oxtail in batches until well-seared on all sides. Remove and set aside.

In the same pot, add the onions, carrots, mushrooms and potatoes. Cook until the vegetables begin to soften.

In a bowl, mix the tomato paste with the red wine and pour it over the vegetables in the pot.

Return the browned oxtail to the potjie pot.

Add the beef stock to the pot, ensuring the oxtail is fully covered by the liquid.

Cover the potjie pot with the lid and simmer over low heat for 3-4 hours, or until the oxtail is tender and the sauce has thickened.

Stir occasionally and add more liquid if necessary to prevent sticking.

Once cooked, serve the Oxtail Potjie hot.

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Lamb Curry

Warm up with this hearty Lamb Curry, a dish that brings the fragrant spices of South Africa into your home. Ideal for family dinners, this curry is sure to become a firm favourite.

Serves: 4-6 | Cooking: 1.5-2 hours | Prep time: 15 minutes | Difficulty: Moderate

Ingredients

800 g lamb, diced
3 Tbsp (45 ml) African Gold Extra Virgin Olive Oil
2 onions, finely chopped
4 cloves garlic, minced
1 thumb of ginger, grated
1-2 red chillies (optional)
2 Tbsp (30 ml) curry powder
10 whole curry leaves
4 tomatoes, chopped
4 potatoes, peeled and cubed
1 x 400 ml tin coconut milk

Method

Heat the olive oil in a large pot over medium heat.

Sauté the onions, garlic,  ginger and chillies (if using) until the onions are soft and translucent.

Add the lamb to the pot and brown it on all sides.

Stir in the curry powder and curry leaves, cooking for 1-2 minutes, until fragrant.

Add the tomatoes and potatoes to the pot, stirring to combine.

Pour in the coconut milk and bring the curry to a simmer.

Reduce the heat to low, cover the pot, and let the curry simmer gently for about 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.

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Granny’s Chicken Stew

This comforting Granny’s Chicken Stew warms both body and soul.

Serves: 6 | Cooking: ~1 hour | Prep: 15 minutes | Difficulty: Moderate

Ingredients

1.5 kg chicken pieces
2 Tbsp (30 ml) African Gold Extra Virgin Olive Oil
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 C potatoes, diced
4 C (1 l) chicken broth
1 C (250 ml) water
2 whole bay leaves
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried rosemary
Salt and pepper to taste
1-2 green chillies, sliced for garnish (optional)

Method

In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.

Add the chicken pieces to the pot and brown them on all sides. This step is crucial for developing rich flavour in the stew.

Once the chicken is browned, incorporate the carrots, celery and potatoes into the pot. Stir and cook for a few minutes, until the vegetables begin to soften.

Pour in the chicken broth and water. Add the bay leaves, dried thyme, dried rosemary, salt and pepper. Bring the mixture to a boil.

Reduce the heat to low, cover the pot and allow the stew to simmer for about 45 minutes to 1 hour, or until the chicken is fully cooked and the vegetables are tender.

Taste and adjust the seasoning if necessary. Remove the bay leaves before serving, and garnish with sliced green chillies, if using. Enjoy!

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African Gold – Only Locally Made, Ever

A locally made treasure that boasts a balanced flavour, African Gold Extra Virgin Olive Oil is the perfect companion to these dishes.

With a fresh, green aromatic fruitiness, distinct pepperiness and pleasantly bitter notes, it’s the ideal choice for adding a touch of sophistication to your culinary creations. Each bottle is a testament to the dedication and hard work of local farmers in the Western Cape, making it a true celebration of South African produce.

Embark on your culinary adventure and download your complimentary copy of the Savouring South Africa cookbook. Experience the essence of South African cuisine with African Gold Extra Virgin Olive Oil and explore the links below.

africangoldoil.co.za | Facebook | Instagram

Journey around the world with Nuts About Cooking Coconut Oil’s latest cookbook, Global Flavours. Filled with 40 sensational recipes, it’s a foodie tour that you can experience in the comfort of your own home.

Download the Global Flavours Cookbook for free and transform your meals into an international flavour feast. 

Embark on a delicious journey. Explore the sun-kissed coastlines of Greece with a comforting Moussaka Casserole. As you wander through the bustling streets of Beijing, sate your taste buds with Sweet and Sour Pork. Experience the bustling markets of Delhi and savour a rich Lamb Rogan Josh, or celebrate with the vibrant flavours of Mexico through spicy Shrimp Tacos. For dessert, indulge in the rustic elegance of Apple Clafoutis Pie, transporting you to the idyllic French countryside.

Each recipe in the Global Flavours Cookbook celebrates the essence of these culinary destinations, turning your kitchen into the heart of a global adventure.

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The Perfect Culinary Partner

Nuts About Cooking Coconut Oil is the ideal companion for exploring diverse cuisines. Its high smoke point ensures food cooks evenly without burning, making it perfect for frying, sautéing, roasting and grilling. Additionally, its neutral flavour allows the authentic taste of your ingredients to shine through – whether you’re preparing a delicate French pastry or a hearty Indian curry. With Nuts About Cooking Coconut Oil, you can confidently create a wide variety of dishes with perfect results every time.

Global Flavours Cookbook Recipes

Get a taste of these world-famous recipes, right from the pages of this cookbook.

Greek Moussaka Casserole

Ingredients

2 large aubergines, sliced lengthwise
1 C (250 ml) Nuts About Cooking Coconut Oil, for frying
1 onion, finely chopped
2 cloves garlic, minced
500 g minced lamb or beef
2 tomatoes, diced
2 Tbsp (30 ml) tomato purée
1 tsp (5 ml) dried oregano
½ tsp (2.5 ml) ground cinnamon
Salt and black pepper, to taste
1 C (250 ml) grated Parmesan

Béchamel Sauce: 4 Tbsp unsalted butter, ¼ C (60 ml)  all-purpose flour, 2 C (500 ml) milk; a pinch of nutmeg, salt and black pepper; 2 eggs beaten.

Method

Preheat the oven to 180°C. Grease a baking dish with the coconut oil.

Fry the aubergine slices in coconut oil until golden brown. Set aside.

Sauté onions and garlic in the same skillet, add the minced meat and cook until browned.

Stir in tomatoes, tomato purée, oregano and cinnamon. Cook until thickened.

Prepare the béchamel sauce by melting the butter, stirring in flour, and gradually whisking in milk until thickened. Season with nutmeg, salt and pepper, and then whisk in the eggs.

Layer half of the aubergine in the baking dish, spread all of the mince evenly, top with the remaining aubergine, and then pour the béchamel sauce over it. Sprinkle with Parmesan.

Bake for 45-50 minutes or until golden and bubbly. Allow the dish to cool slightly and enjoy.

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Sweet and Sour Pork

Ingredients

500 g pork loin or shoulder, cut into bite-sized pieces
2 cloves garlic, minced
1 C (250 ml) pineapple chunks
1 onion, cut into wedges
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
2 Tbsp (30 ml) Nuts About Cooking Coconut Oil, for frying
Salt and pepper, to taste

Marinade: 2 Tbsp (30 ml) soy sauce, 1 Tbsp (15 ml) Chinese rice wine, 1 egg, ¼ C (60ml) cornstarch.

Sauce: ½ C (125 ml) ketchup, ¼ C (60 ml) rice vinegar, ¼ C (60 ml) brown sugar, 1 Tbsp (15 ml) soy sauce, 1 Tbsp (15 ml) cornstarch, ¼ C (60 ml) water.

Method

In a bowl, add the pork and the marinade ingredients and allow to rest for 30 minutes. Mix the sauce ingredients in a bowl, and set aside.

In a skillet, fry the marinated pork in hot coconut oil until golden and crispy. Remove from the pan and remove excess oil using paper towels.

Stir-fry the garlic, add the pineapple, onion and peppers until tender.

Return the pork to the skillet, add the sauce, season and stir until the sauce has thickened. Once ready, serve hot.

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Lamb Rogan Josh

Ingredients

500 g lamb, cut into bite-sized pieces
2 Tbsp (30 ml) Nuts About Cooking Coconut Oil
1 tsp (5 ml) cumin seeds
1 onion, finely chopped
2 cloves garlic, minced
1 thumb of ginger, grated
2 green chillies, split lengthwise
1 tsp (5 ml) coriander powder
½ tsp (2.5 ml) turmeric powder
½ tsp (2.5 ml) Kashmiri red chilli powder
½ tsp (2.5 ml) garam masala
2 tomatoes, puréed
Salt to taste
Fresh coriander leaves, for garnish

Method

In a pot, heat the coconut oil, splutter the cumin seeds, and sauté onions until golden.

Add the garlic, ginger and chillies, and then sauté for another minute.

Brown the lamb pieces, add the remaining spices and cook well.

Add the puréed tomato, cook until the oil separates, and then add enough water for the desired consistency.

Allow to simmer (covering the pot with the lid) for 30-40 minutes, until lamb is tender. Garnish with coriander before serving.

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Ready to embark on this culinary world tour? Download the Global Flavours Cookbook for free and transform your meals into an international flavour feast. 

Whether you are a seasoned chef or a home cook, this cookbook will inspire and delight all, making every meal an adventure. Visit the links below for more info. Bon appétit!

nutsaboutcooking.co.za | Facebook | Instagram

If you’ve watched Netflix’s From Scratch, you’ll know that “Italians don’t put tomatoes in the fridge.” It’s basically sacrilege! Guilty of this culinary crime? You’re only robbing your pasta of flavour. Here’s why you should think twice before you store your tomatoes in the fridge.

When tomatoes are refrigerated, the balance of sugars, acids and volatile compounds that develop over time are destroyed.

Tasty Tomatoes

Tomato (Solanum lycopersicum) is one of the world’s most widely consumed fruits, especially in Italian cuisine. Commonly used in marinara ‘red sauce’ pasta, this juicy fruit gets its bright red colour from lycopene – a natural pigment and antioxidant found in red fruits and vegetables. Pectic polysaccharides in tomatoes are also widely used in the food industry to enhance flavours and stabilise food ingredients.

Due to natural enzymes, particularly those responsible for flavour production, tomatoes are highly sensitive to temperature and hate cold environments. When tomatoes are stored at temperatures below approximately 13°C, the activity of these enzymes drastically diminishes. This enzymatic activity is essential for the development of the complex flavours that give tomatoes their distinctive taste.

There are a few exceptions to the no-fridge rule, though…

If you’ve ever bitten into a ripe tomato, you’ll know what we’re talking about. When tomatoes are refrigerated, the balance of sugars, acids and volatile compounds that develop over time are destroyed. The cold temperature halts the ripening process and suppresses the synthesis of these compounds, which are crucial for the tomato’s aroma and taste.

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Then There’s the Texture Tragedy

Refrigeration doesn’t just dull the flavour of tomatoes, it also ruins their texture.

Tomatoes are made up of water-filled cells. When exposed to cold temperatures, the water inside these cells can freeze and expand, causing the cell walls (pectin) to rupture. As a result, when the tomato is brought back to room temperature, the once-firm flesh becomes unpleasantly mealy and mushy. This textural change can be a dealbreaker, especially in dishes where the tomato’s natural juiciness and firmness are essential.

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So, Where Should Tomatoes Go?

In Italian cuisine, tomatoes hold a place of honour – right on the kitchen counter.

Whether making a Caprese salad or marinara sauce, you want the full tomato flavour to be the highlight of the dish. The best way to do this is to avoid putting tomatoes in the fridge, instead, make sure that they are stored at room temperature. A cool, shaded spot, where they can continue to ripen and develop their full flavour potential, is best. Store your tomatoes in a fruit bowl in the kitchen.

Fully ripe tomatoes are best used within a few days…

There are a few exceptions to the no-fridge rule, though – if you’ve cut into a tomato and have leftovers, it’s best to store the cut tomato in the fridge to prevent spoilage. However, bring it to room temperature before using it to allow the flavour to return as much as possible. Similarly, if you live in an extremely hot region, refrigerating overripe tomatoes for a short period might be necessary to prevent them from going bad. The bottom line is that you should get them to room temp before consuming them.

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How To Store Tomatoes

Here are some tips for storing tomatoes:

Keep Them Cool, Not Cold: Store tomatoes in a cool, dry place away from direct sunlight. A kitchen counter or pantry shelf works well.

Stem-Side Down: Place tomatoes stem-side down to prevent moisture from entering the stem scar and causing spoilage.

Use Ripe Tomatoes Quickly: Fully ripe tomatoes are best used within a few days to enjoy their peak flavour.

Separate Overripe Ones: If some tomatoes are overripe, keep them separate from the others to prevent them from accelerating the ripening of the others.

Want more? Try these 26 delicious & easy pasta recipes. 

Whether you’re cheering on your favourite team or just in it for the halftime show, having a spread of crowd-pleasing snacks is a must! From finger-licking wings to double-dip-worthy delights and saucy braai bites, your mates will love these winning game day snack ideas.

Tasty Game Day Snacks

We love this collection of finger foods, perfect for a hungry crowd.

Pork Samoosas with Homemade Peach Chutney

Tuck into these pockets of flavour as you watch your team play an epic game.

Recipe for Pork Samoosas with Homemade Peach Chutney

Crunchy Mozzarella & Ham Pap Bombs with Perinaise

Arancini, but make it South African. We don’t know what we’d do without pap and perinaise.

Recipe for Crunchy Mozzarella & Ham Pap Bombs with Perinaise

Braaied Chicken Nachos with Spicy Salsa & Lime Sour Cream

Nachos are always great for serving a hungry crowd. You can’t go wrong with this one!

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

Cheesy Quesadillas with Roasted Tomato Salsa & Guacamole

Super simple to make and just as delicious.

Recipe for Cheesy Quesadillas with Roasted Tomato Salsa & Guacamole

Popcorn Chicken with Korean Dipping Sauce & Soju Cocktails

A tasty combo primed for game day snacking.

Recipe for Popcorn Chicken with Korean Dipping Sauce & Soju-inspired Yoghurt Cocktail

Smoky Chilli Bacon Caramelised Nuts & Bourbon Shooters

These smoky chilli bacon caramelised nuts give ‘crunch time’ a new meaning.

Recipe for Smoky Chilli Bacon Caramelised Nuts with Tabasco Bourbon Shooters

Wagyu Mince Samoosas

A winning game day snack that everyone will love. The Wagyu mince with the zesty yoghurt dip is totally divine.

Recipe for Wagyu Mince Samoosas

Biltong, Caramelised Onion & Blue Cheese Tartlets

These tasty treats celebrate all your favourite cheeseboard flaves, but in tasty tartlets.

Recipe for Biltong, Caramelised Onion & Blue Cheese Tartlets

Homemade Leek & Pork Sausage Rolls

Herby pork mince pastries infused with fragrant sage and butter-fried leeks. The hot English mustard dip really brings all the flavours home – yum!

Recipe for Homemade Leek & Pork Sausage Rolls

Green Eggs & Ham Devilled Avocado Eggs with Crispy Parma Ham

An easy-to-make, delicious and healthy game day snack.

Recipe for Green Eggs & Ham Devilled Avocado Eggs with Crispy Parma Ham

Harumaki

These Japanese Springrolls are filled with tender pork, veg and bean sprouts. Dip into the gingery honey-soy sauce for the ultimate bite.

Recipe for Harumaki

Pork & Mushroom Vol au Vents

Elevate game day celebrations with these savoury French treats.

Recipe for Pork & Mushroom Vol au Vents

Pork Meatballs with Bocconcini & Spicy Arrabbiata Sauce

A meaty delight that will make your taste buds swoon.

Recipe for Pork Meatballs with Bocconcini & Spicy Arrabbiata Sauce

Deep-Fried Rice Balls With Chorizo Dust & Chipotle Dip

Panko-coated rice balls are filled with mozzarella and deep-fried for a crispy, cheesy and saucy snack – delish!

Recipe for Deep-Fried Rice Balls With Chorizo Dust and Chipotle Dipping Sauce

Cherry Chutney with Oven Roasted Camembert

The ultimate dish for entertaining. The Camembert and fruity chutney combo is divine!

Recipe for Cherry Chutney with Oven Roasted Camembert

Tartiflette Savoyarde

This French dish is filled with potatoes, pork rashers, caramelised onions and Camembert. Serve with pickles to cut through the richness and enjoy with a glass of Grand Vin.

Recipe for Tartiflette Savoyarde

Chicken Dippers with Artichoke and Lemon Mayo

A delicious snack or platter idea for casual entertaining. Who doesn’t love chicken dippers?

Recipe for Chicken Dippers with Artichoke and Lemon Mayo

Baked potato Chips with Mayo and Gremolata

The potatoes crisp up so well in the oven and are an absolute treat with the egg-free avocado mayo and zesty gremolata. A fantastic vegan snack.

Recipe for Baked potato Chips with Mayo and Gremolata

Crunchy Nacho Cauliflower Bites

Moreish, light and the perfect bite, these Crunchy Nacho Cauliflower Bites are sensational.

Recipe for Crunchy Nacho Cauliflower Bites

Lamb Kofta Skewers with Baba Ganoush

Nosh on these mouthwatering Lamb Kofta Skewers while you enjoy the game.

Recipe for Lamb Kofta Skewers with Baba Ganoush

Bacon Poppers

These easy, three-ingredient poppers will ensure you spend minimal time away from the rugby action. Exactly what you want from a game day snack.

Recipe for Bacon Poppers

Boerewors Scotch Eggs

Take Scotch eggs to a new level by wrapping them in boerewors for a local twist. A great snack for feeding hungry game watchers.

Recipe for Boerewors Scotch Eggs

Avocado & Cream Cheese Chilli Poppers

Crunchy exterior, creamy filling, spicy jalapeño – we give this game day snack a 10/10!

Recipe for Avocado & Cream Cheese Chilli Poppers

Frikadelles with Sweet & Spicy Dipping Sauces

A South African staple at any gathering; you’ll love this moreish and tasty snack.

Recipe for Frikadelles with Sweet & Spicy Dipping Sauces

Vegan Buffalo Cauliflower Bites

Crumbed cauliflower florets in a crisp batter, smothered in a BBQ sauce and served with spicy guacamole for dipping. Delicious!

Recipe for Vegan Buffalo Cauliflower Bites

Vegan Mushroom Taquitos

A fun, plant-based Mexican-inspired meal; enjoy for lunch, dinner or as a tasty party snack.

Recipe for Vegan Mushroom Taquitos

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Dip-worthy Delights

These crowd-pleasing dishes are great for feeding a hungry crowd. Serve with plenty of bread and crackers to scoop up all the goodness.

Whipped Feta Dip with Green Olive Salsa Verde

Say hello to your new fave party dish. This whipped feta is delish smothered on toasted baguette and topped with zesty green olive salsa.

Recipe for Whipped Feta Dip with Green Olive Salsa Verde

Labneh with Dukkah and Flatbreads

Creamy, tangy and perfect for dipping! We love the simplicity of labneh and the crunchiness of these fried flatbreads. Great for a game day snack with a glass of vino.

Recipe for Labneh with Dukkah and Flatbreads

Zaalouk with Fried Halloumi & Toasted Pita Bread

A delish dip, perfect for hosting friends and family on game day.

Recipe for Zaalouk with Fried Halloumi & Toasted Pita Bread

Tomato & Black Bean Salsa with Corn Chips

Crunchy tortilla chips with a zingy salsa – name a better combo.

Recipe for Tomato & Black Bean Salsa with Corn Chips

Healthy Homemade Hummus

A simple homemade hummus – the ideal help-yourself starter for easy entertaining.

Recipe for Healthy Homemade Hummus

Spinach & Snoek Pâté With Cucumber

Forget about store-bought spread; make your own pâté and curate the flavours to your liking. Serve with cucumber slices for a lighter game day snack.

Recipe for Spinach & Snoek Pâté With Cucumber

Spicy BLT Guacamole With Tortilla Chips

Spicy guacamole is mixed with the yummy flavours of a classic BLT sandwich by adding some bacon, tomatoes and crisp lettuce. Perfect for scooping up with plenty of tortilla chips.

Recipe for Spicy BLT Guacamole With Tortilla Chips

Mexican Tuna Ceviche With Guacamole, Salsa And Nachos

Light, fresh, packed with flavour and so easy to make. Serve with guac and nachos.

Recipe for Mexican Tuna Ceviche With Guacamole, Salsa And Nachos

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Braaied & Basted

If you’re looking for snacks with a little flame action, have at it…

Pork & Pineapple Snack Skewers with Coconut Curry Sauce

Relish the flavours of these Fiji-inspired skewers; dunk into the coconut curry sauce and wash down with cold beer.

Recipe for Pork & Pineapple Snack Skewers with Coconut Curry Sauce

Sweet & Sour BBQ Pork Ribs

Sweet and sour Asian flavours take these braaied pork ribs to the next-level. You won’t want your ribs any other way after trying these – trust us!

Recipe for Sweet & Sour BBQ Pork Ribs

Chicken & Pineapple Skewers with a Honey-Soy Marinade

Honey-soy marinated kebabs with caramelised pineapple chunks – what’s not to love about that? Enjoy with a glass of Sauv Blanc for the ultimate game day combo.

Recipe for Chicken & Pineapple Skewers with a Honey-Soy Marinade

Korean BBQ Pork Skewers with Pink Lady Apples

Korean BBQ is in a flavour league of its own! Top with sesame seeds, and delight in the umami pork flavours and sweet apple chunks.

Recipe for Korean BBQ Pork Skewers with Pink Lady Apples

Peri-Peri Pork Neck Espetada with Lemon Yoghurt Dipping Sauce

We love a good bit of chilli, and these spicy espetadas certainly hit the spot. If you can’t handle the heat, have at the lemon yoghurt dip.

Recipe for Peri-Peri Pork Neck Espetada with Lemon Yoghurt Dipping Sauce

Cape Malay Sosaties

All your favourite Cape Malay curry spices on a stick; the marinade infuses so much flavour into the lamb, and the dried apricot is a delish surprise.

Recipe for Cape Malay Sosaties

Peri Peri Chicken Lollipops

The only problem with good peri-peri chicken is that you’ll find it hard to break the fiery addiction once you start.

Get the Recipe for Peri Peri Chicken Lollipops

Chipotle Honey Chicken & Pineapple Mini Kebabs

These killer mini kebabs are sweet, spicy and the perfect game day snack.

Recipe for Chipotle Honey Chicken & Pineapple Mini Kebabs

Sriracha Amber Ale Hot Wings

Delicious grilled chicken wings, tossed in a hot Amber Ale basting and served with a blue cheese sauce.

Recipe for Sriracha Amber Ale Hot Wings

Sticky Clemengold, Chilli And Ginger Chicken Wings

Sweet, spicy and zesty chicken wings that are easy to prep and a real crowd-pleaser.

Recipe for Sticky Clemengold, Chilli And Ginger Chicken Wings

Sticky Ginger Sweet and Sour Ribs

These gingery glazed ribs are tender and intensely flavoured – and pretty much impossible to stop eating.

Recipe for Sticky Ginger Sweet and Sour Ribs

Pineapple BBQ Spare Ribs

Sweet and tangy BBQ spare ribs served with pieces of pineapple and chilli. Divine!

Recipe for Pineapple BBQ Spare Ribs

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Burgers & Bites

A burger in one hand and a beer in the other is the only way to really enjoy the game.

Bourbon BBQ Bacon Burger with Caramelised Onions

This pork burger will blow your taste buds away! With bacon, sweet bourbon BBQ sauce, caramelised onions and jalapeños for heat, this is the burger of your dreams.

Recipe for Bourbon BBQ Bacon Burger with Caramelised Onions

Kiwi Burger Sliders

Kick off celebrations with these hunky Kiwi Burger Sliders, topped with pickled beetroot slices and sunny-side-up eggs.

Recipe for Kiwi Burger Sliders

Basil, Garlic & Lemon Chicken Burgers

Succulent chicken burgers loaded with zesty, garlicky and fresh basil notes.

Recipe for Basil, Garlic & Lemon Chicken Burgers

BBQ Beef & Bacon Sloppy Joes

Treat your mates to these saucy and satisfying Sloppy Joes as you cheer on the Bokke!

Recipe for BBQ Beef & Bacon Sloppy Joes

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Sweet Victory!

A stellar line-up of sweet treats for when you’ve run out of biltong.

Peppermint Crisp Cups

End celebrations on a sweet note with these green and gold Peppermint Crisp Cups – the ultimate Bokke-inspired treat.

Recipe for Peppermint Crisp Cups

Traditional Koeksisters

From the syrup to the crisp exterior and comfortingly doughy interior, a koeksister really is the perfect bite!

Recipe for Traditional Koeksisters

Salted Caramel Popcorn

A sprinkling of salt perfectly balances the sweet caramel; with its crunchy and sugar-coated texture, this popcorn will win over a crowd of sweet tooths.

Recipe for Salted Caramel Popcorn

Salted Caramel Chews

The ideal party treat – a little goes a long way.

Recipe for Salted Caramel Chews

Check out our favourite braai recipes and braai sides. Follow us on Instagram for more tasty inspiration. 

The alternative wellness industry continues to take the world by storm, with people seeking enlightenment through mindful practices such as cold therapy, sound journeys and – more recently – cacao ceremonies. Although Westerners are just waking up to the medicinal and healing benefits of this superfood, cacao ceremonies have been a ritual in Aztec and Maya culture centuries long before.

What is a Cacao Ceremony?

Cacao ceremonies trace their roots back to the heart of Mesoamerican culture, where the Aztecs and Mayans recognised the power of cacao beyond its delicious taste. As a vital food, cacao ranks second to maize in these ancient societies. Cacao was considered a precious commodity, treasured for its spiritual and medicinal properties.

Cacao ceremonies were performed to bless crops and fruitful harvests; they also formed a significant part of milestone celebrations, such as baptisms and weddings, due to the belief that cacao had fertility powers. Cacao was so revered in ancient Aztec communities that at mortuary rituals, people were buried with cacao mugs, serving as an offering that would be transported with them into the afterlife.

Cacao ceremonies were performed to bless crops and fruitful harvests; they also formed a significant part of milestone celebrations, such as baptisms and weddings, due to the belief that cacao had fertility powers.

During cacao ceremonies, people would drink cacao, which was ground into a liquid form, from a special vessel. Archaeological evidence dates this ritual as far back as 430-600 A.D., with vessels found containing cacao. Furthermore, shamans often led cacao ceremonies to guide participants in this deeply spiritual and healing experience.

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What Happens at Cacao Ceremonies?

Typically, people gather, often in a circle, and drink brewed ceremonial-grade cacao; this is usually followed by a guided meditation. The ceremonial brew acts as a conduit, unlocking the benefits of cacao and creating a unique experience for each participant.

As the ceremonial brew is sipped, a deep connection is formed with the ‘spirit’ of cacao, awakening the senses and opening the heart chakras; some also believe that it offers creative benefits.

The true magic of the ritual lies in the transcendent journey it offers. As the ceremonial brew is sipped, a deep connection is formed with the ‘spirit’ of cacao, awakening the senses and opening the heart chakras; some also believe that it offers creative benefits.

Participants essentially embark on an introspective exploration, where they express their intentions within a group setting. In this intimate space, individuals delve into their innermost thoughts and emotions. The heart-opening properties of cacao promote a sense of vulnerability, compassion and connectedness – both with oneself and with others.

For those who have yet to experience one, it might sound very ‘let’s hold hands and sing Kumbaya,’ but there is some science to back up the linked benefits.

Cacao, known as a superfood, offers a plethora of physical health benefits. Packed with antioxidants, minerals and essential nutrients, it supports cardiovascular health, boosts mood and enhances focus. Its natural stimulants, including theobromine and anandamide, provide an energising effect, promoting a sense of well-being and euphoria – but not in a psychedelic way that is associated with other shamanistic rituals where Ayahuasca or psilocybin mushrooms are consumed.

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Modern-day Cacao Ceremonies

The popularity of cacao ceremonies in Western culture can be attributed to the collective yearning for connection, self-discovery and holistic well-being. In a world that often feels disconnected and fast-paced, cacao ceremonies might offer a sanctuary for individuals to pause, reflect and reconnect. These ceremonies create a sacred space, where participants can explore their inner landscape and find solace in the community of like-minded seekers.

While cacao ceremonies are often carried out in smaller group settings to facilitate an intimate experience, they exist on larger scales too. In Ubud, Bali, cacao festivals are a massive celebration, where cacao brings huge crowds of different ages together; the experience is accompanied by singing, dancing and live music.

Today, the practice is popular in North and South America, but it has also grown in the local wellness industry in South Africa…

Cape Cacao offers in-person and online ceremonies, led by Cacao Alchemist, Fran Siebrits. Yoga instructor and chakra healing expert, Nisreen Ismail, also leads guided ceremonies. Traditional Medicine Man and Cacao Kuchina, Matthew Gabriel, specialises in cellular nutrition and facilitates cacao journeys and private consultations.

Want more? Discover these 6 unique benefits of chocolate.

Chocolate is one of life’s greatest and simplest pleasures. Whether sweet and milky or dark and bitter, the taste is hard to resist. But beneath the surface of this delectable treat lies a dark truth: the unethical trade of chocolate and the exploitation of labourers. Many commercialised chocolate brands are guilty of this – despite the ethically-washed claims and greenwashing jargon promoted on their websites. Here’s all you need to know about the unfair trade of chocolate, and whether you’re eating ethically sourced chocolate.

The Bitter Truth About Chocolate

The global chocolate industry heavily relies on countries such as Ivory Coast, Ghana and Indonesia for cocoa production. Unfortunately, these regions have been associated with significant labour rights violations and child labour practices.

European chocolate companies initially brought cacao beans over to Western Africa, in order to benefit from cheap local labour. While these companies yield better profits, their cacao farmers earn approximately less than＄1 per day. These companies have turned to child labour to meet competitive prices and consumer demands. According to a report from 2020, it’s estimated that 1.56 million children are engaged in child labour in Ghana and Côte d’Ivoire. With increased production in recent years, due to certain health trends like the popularity of consuming dark chocolate – the problem has only proliferated.

As a result of these greedy corporations, child labour and even slave plantations have been reported in Cameroon, Guinea, Nigeria and Sierra Leone, as well as Ghana and the Ivory Coast. Cases of child labour have also reportedly come from Brazil.

So, how do conscious consumers spot deception when reaching for a bar of chocolate at grocery stores or independent chocolatiers? The simple answer here is to look for the Fairtrade sticker, but even that isn’t always a clear indication of ethical practices…

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What Does the Fairtrade Sticker Mean?

When you see a Fairtrade sticker on a chocolate bar, it means that the cocoa beans used to make that chocolate were sourced from farmers who are part of a Fairtrade-certified cooperative or organisation. Fairtrade is a movement that aims to promote fairer and more sustainable trade practices, particularly in developing countries.

To obtain the Fairtrade certification, chocolate companies need to follow certain procedures. Firstly, they must ensure that they pay a fair price to the cocoa farmers, which covers the cost of sustainable production and provides a decent living income. This helps to improve the economic conditions of the farmers and their communities.

Secondly, Fairtrade certification requires companies to adhere to certain environmental standards. This includes promoting sustainable farming methods and discouraging the use of harmful chemicals or genetically modified organisms (GMOs). By supporting environmentally friendly practices, Fairtrade helps protect both the planet and the farmers who depend on it.

Fairtrade certification requires payment of fees, audits and ongoing compliance, which can be challenging for smaller bean-to-bar chocolate companies with limited resources.

Furthermore, Fairtrade also encourages social responsibility; it ensures that the cocoa farmers have safe working conditions, access to education, healthcare and the right to organise themselves into cooperatives. This empowerment helps create a more equitable and sustainable supply chain.

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But is Fairtrade Actually Fair?

Seems like a sound pay-off right? Here’s the catch: while Fairtrade certification is a reliable indicator of ethical sourcing, some companies may try to find loopholes or exploit the system to promote the Fairtrade sticker without fully adhering to its standards. This is not true for all companies, but it’s a practice that can occur in any industry, including the chocolate industry.

One example is when larger chocolate manufacturers create their own certification programs or labels that may resemble Fairtrade, but upon closer inspection, the criteria and standards may not be as stringent or independently verified. This can be misleading for consumers who are genuinely seeking ethically sourced chocolate.

On the other hand, there are bean-to-bar chocolate brands that follow sustainable practices, such as sourcing directly from farmers and supporting local communities. These brands often prioritise quality and transparency, and some may even exceed Fairtrade standards. However, they may not always pursue Fairtrade certification due to various reasons. Costs associated with obtaining and maintaining the certification could get in the way of getting this kind of authentication.

Fairtrade certification requires payment of fees, audits and ongoing compliance, which can be challenging for smaller bean-to-bar chocolate companies with limited resources. Instead, these companies may choose to invest directly in building relationships with farmers and communities, ensuring fair wages, environmentally friendly practices and social impact.

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Is Your Chocolate Ethically Sourced?

Fairtrade certification is a valuable tool for consumers, but it’s not the only measure of ethical sourcing in the chocolate industry. Here are some helpful tips to determine whether your chocolate was ethically sourced:

1. Look for certifications

One of the most reliable ways to ensure that your chocolate is ethically sourced is by looking for certifications on the packaging. Two widely recognised certifications are Fairtrade and Rainforest Alliance. These labels indicate that the cocoa used in the chocolate has been produced under fair labour conditions, ensuring farmers receive fair wages and labour rights are respected.

2. Research the brand

Before purchasing a chocolate bar, take a few moments to research the brand’s commitment to ethical sourcing. Many companies now have dedicated pages on their websites that outline their efforts to ensure responsible and sustainable cocoa production. Look for brands that prioritise transparency, support local communities and actively work to eradicate child labour.

3. Check for traceability

Some chocolate companies provide information about the origin of their cacao beans. Transparent supply chains and traceability initiatives allow consumers to trace the journey of their chocolate from the cacao farm to the finished product. This transparency ensures accountability and reduces the chances of exploitative practices.

4. Support bean-to-bar producers

Consider purchasing chocolate from smaller bean-to-bar producers. These companies often have direct relationships with cacao farmers, ensuring fair wages and ethical practices throughout the supply chain. By supporting these producers, you contribute to a more sustainable and just chocolate industry.

Many commercial chocolate brands that don’t follow ethical practices have some of the most popular products on shelves, so supporting bean-to-bar and small-batch producers is the safer route. Here are some local chocolate brands that promote ethically sourced products: fairafric, AFRIKOA Chocolate, Beyers Chocolates and Honest Chocolate.

5. Educate yourself and others

Spread awareness about the dark truth behind chocolate. Discuss the issue with friends and family and encourage them to make ethical choices when purchasing chocolate. The power of consumer demand can push companies to prioritise ethical sourcing and positively impact the lives of cocoa farmers.

Again, exploring bean-to-bar brands and doing some research on their sourcing practices and values can provide insights into their commitment to sustainability and social responsibility. Ultimately, it’s about being an informed consumer and supporting brands that align with your values and contribute positively to the chocolate supply chain.

Want more? Learn how these health trends impact global markets. 

Brunch isn’t just a meal; it’s a culture, and the best way to celebrate it is with an Aperol Spritz. Whether enjoying something savoury or sweet with the gang, brunch cocktails are a tradition, best served with Cinzano Prosecco, a refreshing apéritif and a dash of soda water. Forget about the gossip, Aperol Spritz will be the juiciest serve at the table this season.

Aperol is teaming up with fabulous foodies who will bring their culinary magic and enthusiasm to the series…

Elevate weekends with Aperol Spritz’s new Brunch Series – a social media series featuring your favourite influencer chefs, who will create mouthwatering pairing boards and share their best-kept culinary secrets. This series is all about having fun and teaching you the best flavours to pair with Aperol Spritz, so you can create your own Aperol experience at home.

Meet The Brunch Club

Aperol is teaming up with fabulous foodies who will bring their culinary magic and enthusiasm to the series…

Pictured left to right: chef Matt from mush.kitchen, Penny Moleleki, Sinoyolo Sifo.

Matt and Tess

The power couple behind mush.kitchen, Matt and Tess bring joy and flavour to everyday cooking. Based in Cape Town, Matt’s expertise as a chef and Tess’s creative flair make their recipes both accessible and irresistible, from satisfying sandwiches to vibrant dishes. Perfect for anyone who loves a quick and tasty brunch fix.

Penny Moleleki

Food Science and Nutrition Graduate, Penny Moleleki, is passionate about all things food. As a product developer, she helps create innovative ready meals. Outside the office, this fabulous food content creator throws down in the kitchen. Whether whipping up hearty dishes or a delectable brunch spread, Penny always brings deliciousness to the plate.

Sinoyolo Sifo

Pharmacist by day and culinary genius by night, Sifo the Cooking Husband’s passion for cooking is fueled by his roots in Mthatha. His kitchen adventures are all about breaking stereotypes and bringing people together. Through his inventive dishes, Sifo shows that anyone can get creative in the kitchen – no lab coat required.

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Join the Joy

Just like a good brunch, an Aperol Spritz always tastes better with great company. Join the brunch club, follow @aperolspritzsa on Instagram and comment on your favourite spritz pairing. You could win fantastic prizes, including Aperol Spritz cocktail kits, product drops, branded kitchen and homeware, and more!

Aperol Spritz Recipe

Light that orange spark!

Ingredients

75ml Prosecco D.O.C.
50ml Aperol
25ml soda water
1 slice of orange

Method

– Fill a large wine glass with ice.
– Pour the Prosecco.
– Add the Aperol.
– Top with a dash of soda.
– Garnish with a slice of orange.
– Enjoy with friends!

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About Aperol

Aperol^® is the iconic apéritif known globally for its bright orange hue and unique floral flavour, which derives from a secret recipe that has remained unchanged for over a century.

Launched in 1919 by the Barbieri Brothers of the Veneto Region of Italy and recognised for sparking memorable experiences, the signature  Aperol Spritz cocktail evokes the Italian lifestyle of togetherness.

Aperol Spritz is the number one cocktail in Italy and the sixth favourite cocktail globally. The signature cocktail is made by mixing Aperol, Cinzano Prosecco, and a splash of soda water in a wine glass full of ice and garnishing with a slice of orange. Its light, herbaceous and floral flavour profile truly makes it the ideal drink for every occasion.

The Campari Group

Campari Group is a major player in the global spirits industry, with a portfolio of over 50 premium and super premium brands, spreading across Global, Regional and Local priorities. Global Priorities – the Group’s key focus – include Aperol, Appleton Estate, Campari, SKYY, Wild Turkey and Grand Marnier.

The Group was founded in 1860 and is the sixth-largest player worldwide in the premium spirits industry, today. It has a global distribution reach, trading in over 190 nations around the world, with leading positions in Europe and the Americas.

For more information about Aperol Spritz, visit the website and social media links below. 

camparigroup.com | Instagram