Tofu, often dubbed the ‘culinary chameleon,’ has the ability to mimic flavours and textures that would make even meat eaters think twice. Whether you’re a retired vegetarian, a veteran vegan, or a curious foodie looking to diversify your diet, maximising tofu’s potential can bring all the difference to your plate. From making the best tofu scramble to marinated tofu steaks, make the most of this versatile ingredient with these types of tofu.

Does Tofu Have Health Benefits?

Made from curdled soy milk, tofu is not only a fantastic meat alternative, but also a nutritional powerhouse. It’s rich in protein, containing all nine essential amino acids, making it a complete protein source. Additionally, tofu is low in calories and fat while being high in iron and calcium, which are crucial for maintaining healthy bones and blood. Its phytoestrogens, particularly isoflavones, have been linked to numerous health benefits, including reduced risk of heart disease and certain cancers, and improved bone health.

According to sources, “A single serving of tofu provides protein to make up over 18% of our daily requirement. Moreover, one can get 33% of iron requirements for a day just by consuming tofu once.” Not to mention, “Tofu is one of the Ingredients & Additives 54 few superfoods that can be considered a healthier alternative to fish.”

If you’re curious as to how these blocks of protein are made, it all begins with soybeans being soaked, ground and boiled to extract soy milk. The milk is then coagulated, using calcium sulfate or magnesium chloride, causing the proteins and oils to form curds. These curds are pressed into blocks, creating the tofu we know and love.

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Try these Different Types of Tofu

You might be wondering exactly how food manufacturers are able to manipulate the texture of tofu. Well, the texture and firmness of tofu can be altered by varying the amount of coagulant and the pressing time, giving rise to different types of tofu…

Silken Tofu

Silken tofu, also known as Japanese-style tofu, has a creamy, custard-like texture. Unlike its firmer counterparts, silken tofu is unpressed and retains a high water content. This type of tofu is often enjoyed in soups, smoothies and desserts due to its smooth consistency.

In Japan, this type of tofu is commonly cubed and served chilled with a splash of soy sauce, sesame oil, scallions, ginger and garlic – a dish known as ‘hiyayakko.’ Silken tofu’s velvety texture also makes it great for blending and incorporating into miso soup or desserts like vegan cheesecake, flan, panna cotta and certain puddings.

Soft Tofu

Soft tofu is slightly firmer than silken tofu, but still delicate and easy to break apart. It’s a staple in many Asian cuisines, particularly in Korean and Chinese dishes. In Korea, soft tofu is the star of ‘soondubu jjigae,’ a spicy stew brimming with seafood, vegetables and kimchi.

In Chinese cuisine, it’s often used in the famous ‘mapo tofu,’ a Sichuan dish that combines tofu with minced meat (for double the protein) and a fiery, flavourful sauce. To enjoy soft tofu, simmer it gently in soups or stews, allowing it to absorb the surrounding flavours without falling apart.

Firm Tofu

Firm tofu is arguably the most versatile and widely used type of tofu, with a texture that holds up well to various cooking methods. It has a denser consistency, making it ideal for stir-frying, grilling and baking. Firm tofu readily absorbs marinades, making it a perfect canvas for diverse flavours.

In Thai cuisine, firm tofu is often used in pad Thai, where it’s stir-fried with noodles, vegetables and a tangy tamarind sauce. For the best results, press firm tofu using a weighted plate and kitchen towel sheets to remove excess moisture, then marinate it and grill or pan-fry until golden and crispy on the outside. Another popular way of eating firm tofu is ‘tofu scramble,’ in which the tofu is broken into chunks, seasoned and fried in the pan to resemble scrambled eggs.

Extra-Firm Tofu

Extra-firm tofu is the sturdiest of all tofu varieties, with a dense texture that can withstand intense heat and slow-cooked or deep-fried dishes. It’s an excellent choice for dishes requiring a firmer bite, such as skewers and kebabs.

In Vietnamese cuisine, extra-firm tofu is a key ingredient in ‘bánh mì chay,’ a vegetarian sandwich loaded with pickled vegetables, herbs and spicy condiments. To maximise its flavour, press extra-firm tofu thoroughly, marinate it generously and cook it at high heat until crispy on the outside, while maintaining a chewy interior.

Tofu Skin

Tofu skin, also known as ‘yuba,’ is made from the thin film (similar to the skim of the milk) that forms on the surface of boiling soy milk. This delicate layer is lifted off and dried into sheets or sticks. Tofu skin has a chewy texture and a subtle nutty flavour, making it a unique addition to various dishes.

In Chinese cuisine, tofu skin is often braised or used as a wrap for dim sum or in sushi when prepared as ‘bean curd.’ It’s also popular in Japanese and Korean dishes. For a delightful treat, rehydrate dried tofu skin and stir-fry it with vegetables and sauces, or use it as a wrap for flavourful fillings.

Hairy or Stinky Tofu

Hairy tofu, a specialty from China’s Anhui province, is a unique fermented version of tofu. The name comes from the fine white mould that grows on the tofu’s surface during the fermentation process, giving it a fuzzy or ‘hairy’ appearance. This fermentation not only enhances the tofu’s nutritional value by adding beneficial probiotics, but also imparts a distinct umami flavour and a slightly tangy taste, which is why some call it ‘stinky tofu.’

Hairy tofu is often deep-fried to a crisp exterior while maintaining a creamy interior, and it’s typically served with a spicy or savoury dipping sauce. It’s also a staple in Chinese street food culture. For the best preparation, deep-fry hairy tofu until golden brown, then pair it with a chilli sauce to balance its rich, tangy taste.

Smoked Tofu

Smoked tofu offers a distinct and robust flavour profile, achieved by smoking the tofu over wood chips after it’s been pressed. This process infuses the tofu with a rich, smoky aroma that adds depth to any dish. Common wood chips used for smoking tofu include hickory, which provides a strong and slightly sweet flavour; applewood, which imparts a mild, fruity sweetness; and mesquite, known for its bold, earthy taste.

Smoked tofu is particularly popular in European cuisines and is often used in sandwiches, salads and pasta dishes. Its firm texture makes it suitable for grilling or pan-frying. For a delish dish, cube smoked tofu and toss it into a vegetable stir-fry, or slice it thin and add it to a hearty sandwich with fresh greens and a tangy dressing.

Want more? Explore these different types of functional mushrooms.

Father’s Day is coming up fast! Why not make it super special by trying out some of these heart-warming Father’s Day recipe ideas? For those that want to step up their game and make something different and interesting, this recipe round-up is for you.  We’ve got recipes that suit all types of Dads, for any meal of the day.

Father’s Day Recipes for Brekkie Lovers

Cheesy Hashbrown Waffles

Dad will love this delicious diner-inspired, cheesy brekkie.

Cheesy Hashbrown Waffles recipe

Breakfast Burger Slider

Whoever said you can’t have burgers for breakfast obviously hasn’t tried these Breakfast Burger Sliders.

Breakfast Burger Slider recipe

Potato Cakes with Sundried Tomato Pesto & Fried Eggs

Trade your regular full English brekkie for this loaded plate.

Potato Cakes with Sundried Tomato Pesto & Fried Eggs recipe

Asparagus, Parma Ham & Poached Egg Bruschetta

A simple yet satisfying breakfast dish; the truffle-infused olive oil ramps up the flavour.

Asparagus, Parma Ham & Poached Egg Bruschetta with Truffle-infused Olive Oil recipe

SMASHED AVOCADO EGGS BENEDICT

A breakfast fit for a king! Treat Dad to restaurant-worthy eggs Benny, and make it even more delicious by topping your English muffins with creamy, smashed avo.

Smashed Avocado Eggs Benedict recipe

AVOCADO FLAPJACK STACK

If your Dad has a bit of a sweet-tooth, we’ve got the ultimate stack. Simply add some creamy avo to the batter to make it extra fluffy, and a drizzle of honey for a sweet start to the day.

Avocado Flapjack Stack recipe

PORK RASHER AND RÖSTI BREAKFAST

Braai for breakfast? Why not. Throw a few extra rashers on the grill in the evening, heat them up the next day and serve with crisp potato röstis for a special breakfast. No time to braai? They are just as good pan-fried.

Pork Rasher and Rösti Breakfast recipe

RICE SHAKSHUKA

This classic Middle-Eastern brekkie dish is made with rice for extra substance. A spicy, hearty and warming breakfast, the perfect recipe to cook for dad in this cooler weather.

Rice Shakshuka recipe

CHEAT’S CROISSANTS WITH BACON, CHEESE AND CARAMELISED ONION

The ultimate croissant hack is here and it couldn’t be easier or tastier. Impress Dad with skills he didn’t know you had, with this Father’s Day recipe.

Cheat’s Croissants with Bacon, Cheese and Caramelised Onion recipe

RUSTIC SMOKY BREAKFAST HASH WITH GAMMON

This is a wonderful way to turn leftovers into a seriously tasty meal. Surprise Dad with a delicious gammon (or smoked pork) dinner the night before and repurpose it for brekkie.

Rustic Smoky Breakfast Hash with Gammon recipe

COFFEE FLAPJACKS WITH MOCHA SAUCE

Pile ’em high and drench with sauce. This decadent mocha sauce gives the pancakes a rich coffee flavour. Dad will drool when he sees this!

Coffee Flapjacks with Mocha Sauce recipe

CARROT CAKE CRUMPETS WITH LEMON WHIPPED CREAM CHEESE

Crumpets are always a favourite. Why not make them a little more sophisticated using this carrot-cake-inspired recipe? Top with whipped lemon cream cheese and you’ve got yourself the perfect Father’s Day treat.

Carrot Cake Crumpets with Lemon Whipped Cream Cheese recipe

French Toast with LemonGold Labneh & Bacon Crumble

Serve Dad the ultimate French Toast this Father’s Day, and top with a zesty labneh and bacon crumble because he deserves all the toppings.

French Toast with LemonGold Labneh & Bacon Crumble recipe

Decadent Chocolate Coated Granola

Granola with a chocolaty treat – Dad will be pleasantly surprised.

Decadent Chocolate Coated Granola recipe

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Father’s Day Recipes for Braai Masters

Sweet & Sour BBQ Pork Ribs

Spicy, sweet and sour Asian flavours send these ribs to a whole other realm of deliciousness. They’re lip-smackingly good!

Sweet & Sour BBQ Pork Ribs recipe

Yellowtail Fish Tacos with Green Apple Slaw

South African seafood served Mexican-style. Serve with a glass of Chenin Blanc for a stunning Father’s Day feast.

Yellowtail Fish Tacos with Green Apple Slaw recipe

Chicken Thighs with Bourbon BBQ Sauce

Bourbon and chicken – the flavour is unmatched!

Chicken Thighs with Bourbon BBQ Sauce recipe

T-bone with Green Peri-Peri Sauce

Treat Dad to this succulent T-bone with a fiery, flavourful sauce.

T-bone with Green Peri-Peri Sauce recipe

Crying Tiger Steak with Nahm Jim Jaew Sauce & Pickled Cucumber

This Crying Tiger Steak is guaranteed to bring happy tears. Serve with a Thai-style dipping sauce, Nahm Jim Jaew, and crunchy pickled cucumbers for extra deliciousness.

Crying Tiger Steak with Nahm Jim Jaew Sauce & Pickled Cucumber recipe

Corn Riblets with Smoky Mayo

These charred Corn Riblets are the perfect starter for your Father’s Day braai feast. Topped with salty feta, fresh coriander and smoky chipotle mayo, they’re absolutely divine!

Corn Riblets with Smoky Mayo recipe

PERI PERI PORK NECK ESPETADAS WITH YOGHURT DIPPING SAUCE

Dads are notorious braai masters, but this recipe might just earn you the title. If Dad loves a bit of heat, these espetadas are a surefire way to satisfy his tastebuds.

Peri Peri Pork Neck Espetadas with Yoghurt Dipping Sauce recipe

OLD SCHOOL COKE BEEF SHORT RIBS

Spoil your old man with this old-school recipe. Coke adds a lovely sweetness to the ribs, while softening it for that fall-off the bone texture. It doesn’t get tastier than this, folks!

Old School Coke Beef Short Ribs recipe

PORK BURGER WITH BOURBON BBQ SAUCE, BACON & CHEESE

The only thing better than drinking Bourbon, is putting it in a BBQ burger sauce. This Father’s Day recipe is guaranteed to make Dad’s day.

Pork Burger with Bourbon BBQ Sauce, Bacon & Cheese recipe

FUNKY LAMB AND MUSHROOM SLIDERS

Bring the funk this Father’s Day with these sliders. The mushrooms add a delicious earthy flavour that make these sliders out of this world!

Funky Lamb and Mushroom Sliders recipe

PULLED PORK BRAAI BROODJIES

A tasty twist on a South African classic! Serve with chips or salad for a laid-back Father’s Day dish.

Pulled Pork Braai Broodjies recipe

ASIAN RIBS WITH STRAIGHT CUT CHIPS AND CORIANDER YOGHURT DIP

These Asian ribs with straight cut chips make for a delicious casual meal — perfect for bonding time with Dad over the weekend.

Asian Ribs with Straight Cut Chips and Coriander Yoghurt Dip recipe

VETKOEK STEAK SLIDERS WITH HORSERADISH MAYO

Trade in the the traditional curried mince for steak and horseradish mayo. A winning Father’s Day recipe, for sure!

Vetkoek Steak Sliders with Horseradish Mayo recipe

CHUTNEY CHICKEN WINGS WITH CUCUMBER RIBBONS

These sweet and tangy chutney chicken wings are simply irresistible!

Chutney Chicken Wings with Coriander & Lemon Cucumber Ribbons recipe

BRAAIED LAMB TOMATO BREDIE

This bredie is loaded with a great depth of tomatoey flavour. A comforting dish and fantastic Father’s Day recipe.

Braaied Lamb Tomato Bredie recipe

AMBER ALE STICKY LAMB SHANK & BACON SWEET POTATOES

Just when you though lamb shanks couldn’t get more delicious! The amber ale sticky glaze is delectable – don’t even get us started on the bacon sweet potatoes!

Amber Ale Sticky Lamb Shank & Bacon Sweet Potatoes recipe

REVERSE SEAR RIBEYE WITH ROASTED GARLIC HERB BUTTER & FRIES

Ribeye is one of the tastiest cuts. When seared to perfection and paired with garlic butter, it becomes this mouthwatering dish.

Reverse Sear Ribeye with Roasted Garlic Herb Butter and Fingerling Fries recipe

CAPE MALAY SOSATIES

A true classic and a source of many great childhood memories. The longer the lamb is left in the marinade, the more succulent it becomes.

Cape Malay Sosaties recipe

BRAAIED RUMP STEAK KEBABS WITH PICKLED ONION CHIMICHURRI

Give Dad a break from the coals and let him just enjoy a beer while you prepare this delish Father’s Day dish.

Braaied Rump Steaks with Pickled Onion Chimichurri recipe

SPICY KOREAN DRUMSTICKS

If your Dad loves spice, then these drumsticks are perfect for him. Best served with an ice cold beer!

Spicy Korean Drumsticks recipe

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RECIPES FOR THE SEAFOOD-LOVING DAD

Curried Fish & Chips with Raita-style Tartar Sauce

Fish ‘n chips taken to delicious heights with a curried batter – it doesn’t get better than this!

Curried Fish & Chips with Raita-style Tartar Sauce recipe

Limoncello Mussel Pot

It’s zingy, it’s creamy, it’s zesty – the perfect dish to make this Father’s Day.

Limoncello Mussel Pot recipe

TARTARE CRUSTED HAKE WITH PEAS & BEER BATTERED ONION RINGS

Anything beer battered is sure to win Dad over. Grilled hake never tasted so wholesome!

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

ROASTED RED PEPPER & MUSSEL TAGLIATELLE

Dad will be raving about this seafood pasta for weeks to come. The roasted red pepper sauce adds a smoky flavour to the mussels.

Roasted Red Pepper & Mussel Tagliatelle recipe

Braai Whole Yellowtail with Rocket Salad & Creamy Dressing

This braaied Whole Yellowtail is a wonderful addition to your Father’s Day lunch spread.

Braai Whole Yellowtail with Rocket Salad & Creamy Greek Dressing recipe

Smoked Fish Pie

Melt-in-mouth snoek in a creamy sauce, topped with golden brown puff pastry rounds. Serve with a glass of Dad’s favourite white wine and he’ll be smiling from ear to ear.

Smoked Fish Pie recipe

MARINATED SEAFOOD PLATTER WITH MUSSELS AND GRILLED OCTOPUS

This marinated seafood platter with mussels will make Dad as happy as a clam. The grilled octopus is pretty spectacular too.

Marinated Seafood Platter with Mussels and Grilled Octopus recipe

BRAAIED WHOLE SNOEK WITH APRICOT BASTING

This recipe for Braaied Whole Snoek with apricot basting is a family fave and perfect for any seafood lover.

Braaied Whole Snoek with Apricot Basting recipe

BOUILLABAISSE

Impress Dad with a classic French seafood stew, full of aromatic flavours.

Bouillabaisse recipe

NUT & SEED CRUSTED HAKE WITH GNOCCHI

Lose the heavy batter in favour of a healthier, crunchier seed crust that’s full of good fats.

Nut & Seed Crusted Hake with Gnocchi recipe

PAN-FRIED CALAMARI WITH LEMON MAYONNAISE & GUACAMOLE

Whisk Dad off on a Greek island hopping holiday with this plate of food. A spicy Mediterranean-style dish of pan-fried calamari tubes and tentacles with ingredients that build layers of flavour – chillies, olives, capers and parsley.

Pan-fried Calamari with Lemon Mayonnaise & Guacamole recipe

PAN-FRIED CHORIZO BUTTER PRAWNS

Prawns filled with buttery and smoky chorizo goodness and dressed with fresh lemon juice. Enjoy with a bottle of bubbly and celebrate Father’s Day in style!

Pan-fried Chorizo Butter Prawns recipe

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RECIPES FOR THE VEGAN DAD

VEGAN BBQ TOFU BAO WITH GUACAMOLE, MUSHROOMS & PICKLED ONION

If your Dad loves Chinese and Mexican cuisine, this fusion bao is a must-try!

Vegan BBQ Tofu Bao with Guacamole, Mushrooms & Pickled Onion recipe

VEGAN ROAST PUMPKIN & CLEMENGOLD® SOUP

This belly-warming recipe will bowl Dad over. Roasted pumpkin and citrus flavours in this comforting bowl of soup is utterly delicious.

Vegan Roast Pumpkin & ClemenGold® Soup recipe

CAULIFLOWER STEAKS WITH CASHEW CHEESE SAUCE

This is a seriously tasty vegan version of cauliflower cheese. Serve as a main or a side dish.

Cauliflower Steaks with Cashew Cheese Sauce recipe

CHAPATI WITH VEGAN NUGGETS, PAWPAW SALSA & TURMERIC SAUCE

Traditional Indian flatbread filled with flavour! The pawpaw salsa is so refreshing.

Chapati with Vegan Nuggets, Pawpaw Salsa & Turmeric Sauce recipe

VEGETARIAN CAPE MALAY CURRY WITH CHARRED APRICOTS

An authentic Cape Malay curry recipe. The charred apricots are sweet and tart, which pair perfectly with the curry.

Vegetarian Cape Malay Curry with Charred Apricots recipe

SPICY PRAWN-STYLE, TOMATO & COCONUT STEW WITH UDON NOODLES

A delicious vegan stew perfect for a winter’s night. So easy to make and packed with interesting flavours.

Spicy Prawn-Style, Tomato & Coconut Stew with Udon Noodles recipe

ARTICHOKE HEARTS WITH LEMON VINAIGRETTE

A delicious and simple dish with the perfect flavour combination of lemon and coriander.

Artichoke Hearts with Lemon Vinaigrette recipe

VEGAN CAULIFLOWER WELLINGTON WITH VEGETABLE JUS

The classic Wellington made vegan-friendly with cauliflower.

Vegan Cauliflower Wellington with Vegetable Jus recipe

GREEN VEGAN BURGER WITH CHUNKY CHIMICHURRI AND POTATO WEDGES

A crumbed, egg-free vegan burger patty on a health bun, served with a chunky chimichurri that is perfect for dipping the wedges in!

Green Vegan Burger with Chunky Chimichurri Pesto and Potato Wedges recipe

VEGAN BUFFALO CAULIFLOWER BITES

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

Vegan Buffalo Cauliflower Bites recipe

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FOR THE SWEET TOOTH DAD

Peanut Butter Brownie & Pretzel S’mores Skillet

Surprise Dad with this camp-inspired treat – it’s the ultimate indulgence for sweet tooths.

Peanut Butter Brownie & Pretzel S’mores Skillet recipe

ClemenGold Fudgy Dark Chocolate Skillet Brownie

Chocolate and ClemenGold – we have yet to meet a more decadent duo!

ClemenGold Fudgy Dark Chocolate Skillet Brownie recipe

Sticky Toffee Pudding

A delicious date-filled pud’ drizzled with a buttery toffee sauce – what’s not to love?

Sticky Toffee Pudding recipe

Berry Nice Chocolate Mousse with Blackberries & Cream

Velvety chocolate mousse with seasonal berries and a dollop of fresh cream – a delightful and simple treat that Dad will appreciate.

Berry Nice Chocolate Mousse with Blackberries & Cream recipe

CAST IRON DUTCH BABY PANCAKE

This braai-friendly dessert is simply delicious. We love that it’s easy and quick to make, meaning you get to spend more quality time with Dad.

Cast Iron Dutch Baby Pancake recipe

WHITE CHOC PECAN BREAD & BUTTER PUD’ WITH MARSHMALLOW SAUCE

Bread and butty pudding at its tastiest. The marshmallow sauce is reminiscent of braaied, gooey marshmallows. Yum!

White Choc Pecan Bread & Butter Pudding with Marshmallow Sauce recipe

BUTTERSCOTCH CHEESECAKE WITH WHITE CHOC & MACADAMIA BRITTLE

The ultimate cheesecake, for the ultimate Dad. The butterscotch sauce is to-die-for and the macadamia nut brittle keeps it playful.

Butterscotch Cheesecake with White Choc & Macadamia Nut Brittle recipe

COFFEE TEQUILA ICE CREAM WITH SMASHED MALTED PUFFS

Being a Dad isn’t easy. The least we can do to thank them is pair two of their favourites, coffee and tequila, in one delightful treat.

Coffee Tequila Ice Cream with Smashed Malted Puffs recipe

MISSISSIPPI MUD PIE WITH CHOCOLATE FUDGE SAUCE

This is an American classic for a reason, it’s chocolaty, sweet and simply divine!

Mississippi Mud Pie with Chocolate Fudge Sauce recipe

MATCHA, WHITE CHOCOLATE AND AVOCADO OIL POTS DE CRÈME

A delicious dessert made with two wonderfully healthy products: green tea powder and avocado oil. It is rich, creamy and decadent.

Matcha, White Chocolate and Avocado Oil Pots De Crème recipe

VEGAN PASSION FRUIT & COCONUT TART WITH VANILLA COCONUT SORBET

This tart is completely vegan and is so yummy that everyone at the table will love it. A real winning tart that will become a firm favourite.

Vegan Passion Fruit & Coconut Tart, Vanilla Coconut Sorbet with Mango & Mint recipe

MINI MALVA PUDDINGS

What Dad doesn’t love malva pudding? These Mini Malva Puddings ups the ante by being serve-ready and extra saucy!

Mini Malva Puddings recipe

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In the age of social media, influencers have taken the world by storm, starting international trends and pioneering brands. There were, of course, trailblazers who paved the way for them long before Instagram and TikTok existed. These unsung heroes were essentially influencers before their time, captivating audiences with their charm, innovation and knack for trendsetting. From Brownie Wise, the powerhouse behind Tupperware parties, to selfie inventor Robert Cornelius, we dive into the stories of these influential figures who shaped industries and made long-lasting impressions.

Asa Griggs Candler –  The Coca Cola Brand Whizz

Candler’s journey with Coca-Cola began in 1887, when he acquired the company’s formula from its inventor, John Pemberton. Recognising the beverage’s potential, Candler set out to transform it into a global phenomenon. He understood that the key to success lay not only in the product itself, but also in effective consumer marketing. Under Candler’s guidance, Coca-Cola saw phenomenal growth.

He pioneered innovative marketing techniques, such as distributing coupons for free samples and advertising campaigns. Candler’s vision extended beyond mere salesmanship; he wanted Coca-Cola to become a ubiquitous symbol of American culture. Asa Griggs Candler’s role as an influencer in the early days of Coca-Cola cannot be overstated. His strategic vision, genius marketing techniques and commitment to quality propelled Coca-Cola to become the iconic and globally recognised brand that it is today.

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Brownie Wise – The Tupperware Party Starter

Tupperware has been a life force for many women and salespersons, offering them an opportunity to earn an income and support their families – largely owing to the efforts of one sensible woman named Brownie Wise. This iconic American saleswoman revolutionised the hostess party plan, better known as Tupperware parties, thus facilitating women’s careers in the post-war baby boom era. Wise empowered thousands of housewives to become entrepreneurs and showcased the power of building a personal brand.

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Charles Revson – The Cosmetics Innovator

Before beauty influencers swiped their way to stardom, Charles Revson was transforming the cosmetics industry. As the founder of Revlon, he understood the art of marketing beauty products like no other. Revson pioneered the concept of matching lipstick shades to nail polish colours, changing the way women approached their beauty routines. With his keen eye for trends and impeccable sense of style, he showed the world that cosmetics weren’t just about enhancing beauty, but also about self-expression.

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Eduard Haas III – The Minted Sweet Icon

Eduard Haas III, the creator of PEZ, holds a significant place in the confectionery world for introducing the iconic sweet that we all coveted as kids (and maybe still as adults?). Haas, a long-time anti-smoking advocate, decided that peppermints might appeal to those trying to quit, and so developed the concept of PEZ – a compressed peppermint tablet to help quit smoking, or at the very least freshen breath. He called the peppermint candy ‘PEZ’, short for pfefferminze, or ‘peppermint’ in German.

A few years later, he employed an engineer to design a mechanical dispenser (inspired by cigarette lighters of the time) that dispensed one sweet at a time. When he began selling his product in America, he realised that people weren’t interested in giving up smoking just yet, so he pivoted and marketed to kids, creating full body character dispensers (the first being Father Christmas) and adding fruity flavours. PEZ quickly became a beloved collectible item, but the full body dispensers became too expensive to produce, so eventually they were modified to being just the dispenser’s head. Haas’ creativity and innovation laid the foundation for PEZ’s enduring popularity. With over 1500 designs to date, spanning every recognisable pop culture icon, he turned his minty invention into a cultural phenomenon, still enjoyed by generations worldwide today.

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Elizabeth Magie – The Monopoly Maverick

If you didn’t think it would be possible to create awareness about socio-economic injustice and be a game inventor, you have yet to meet Elizabeth Magie – the genius created a game that became a household name, Monopoly. Originally called ‘The Landlord’s Game,’ Magie’s creation aimed to highlight the perils of monopolistic capitalism. Her game was a critique of societal inequalities and served as an educational tool to promote economic fairness. Though overshadowed by the Parker Brothers’ version of Monopoly, Magie’s visionary contribution to gaming and social commentary cannot be overlooked.

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Fannie Farmer – The Food Blogger

Fannie Farmer revolutionised the world of cooking and culinary education before celebrity chefs graced our screens. Farmer, an American culinary expert, authored The Boston Cooking-School Cook Book, a groundbreaking cookbook that introduced standardised measurements and precise cooking techniques. Her meticulous approach to recipe writing and emphasis on precise measurements transformed the culinary landscape. Farmer’s legacy lives on in modern cooking influencers who continue to educate and inspire others.

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Hedy Lamarr – The Technological Trailblazer

In the world of technology, Hedy Lamarr was an unlikely influencer ahead of her time. Though primarily known as a glamorous Hollywood actress, Lamarr’s brilliant mind and innovative spirit led her to co-invent frequency-hopping spread spectrum technology.

This groundbreaking invention laid the foundation for modern wireless communication systems, including WiFi and Bluetooth. Lamarr’s contribution to technology went unrecognised for years, but her inventive genius has since been acknowledged, making her an unsung hero in the digital revolution.

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Josiah Wedgwood – The Ceramics Mastermind

Josiah Wedgwood was an influential figure in the world of ceramics. At the age of 29, Wedgwood revolutionised pottery-making techniques with innovative materials, artistic designs and marketing strategies. Jasper, an unglazed vitreous fine stoneware, was the most famous of Josiah’s inventions – in fact, the iconic light blue Jasper gave rise to the expression “Wedgwood Blue” and remains a recognisable signature worldwide today.

Many common sales techniques such as direct mail, money-back guarantee, free delivery, illustrated catalogues, buy-one-get-one-free and even celebrity endorsement came from Josiah Wedgwood. His most notable celeb being Queen Charlotte, who ordered a set of cream-coloured earthenware. It pleased her so much that Josiah Wedgwood was granted permission to style himself ‘Potter to Her Majesty’ and call his innovative Creamware ‘Queen’s Ware.’ Wedgwood was also a fervent abolitionist and social reformer. He utilised his business influence as a platform to promote and financially support the abolition of slavery, demonstrating his commitment to social justice and equality.

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Levi Strauss – The Denim Visionary

When it comes to iconic jeans, one name stands above the rest – Levi Strauss. Born in Germany in 1829, Strauss emigrated to the United States and eventually founded Levi Strauss & Co. in 1853. He played a pivotal role in popularising the first-ever blue jeans, which were initially designed as sturdy work pants for miners during the California Gold Rush. Strauss’ innovation in using rivets to reinforce the stress points of the pants revolutionised the durability and longevity of denim. Today, Levi Strauss jeans are a timeless symbol of style, comfort, and the pioneering spirit of the American West.

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Madam C.J. Walker – The Haircare Revolutionary

Today, thousands of black haircare products are on shelves – something that wouldn’t have been possible without Madam C.J. Walker, a pioneer who changed this industry.

As a self-made African-American entrepreneur, she created a line of hair care products specifically designed for black women. Walker’s success not only established her as one of the first female millionaires in the United States, but also empowered countless women by promoting economic independence and self-care. The story of Madam C.J. Walker is incredibly inspiring, we highly recommend watching her biopic on Netflix, titled ‘Self Made’, where she is played by the brilliant Octavia Spencer.

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Robert Cornelius – The Selfie Pioneer

Before the era of front-facing cameras and selfie sticks, Robert Cornelius took the world’s first known self-portrait in 1839. As a photography enthusiast, Cornelius positioned himself in front of his camera and captured a daguerreotype self-portrait – an older technique used to take photos – marking the birth of the selfie. Little did he know that his pioneering act would shape the way we capture and share self-expression in the digital age.

Cornelius unknowingly kickstarted a global phenomenon that has since transformed the way we document our lives and connect with others through selfies.

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Tim Leatherman – The Multi-tool Engineer

Leatherman has become one of the world’s best multipurpose tool brands, and has helped people solve expected and unexpected problems in everyday life, all thanks to the founder of this pioneering brand. Forty years ago, Tim Leatherman built the world’s first pliers-based multi-tool. While on a budget trip to Europe in 1975, Tim and his wife Chau constantly came across leaky hotel plumbing and road-side fixes for their cranky Fiat. Tim realised the need for a pliers based, multi-purpose tool.

On their return to the states, Tim took his ‘multi-tool idea’, some sketches he made on the trip, and got to work. Despite having his idea rejected by potential investors, Tim persevered and founded the Leatherman Tool Group eight years later, in July 1983. Today, his innovation and compact multi-tools continue to help people fix, craft and build.

Want more? Discover The World’s Tastiest Accidental Food Inventions. 

Cast iron cookware are the workhorses of the kitchen; they withstand the test of time… when looked after, that is. If you’re a proud owner of these sturdy pots and pans, you’ll know they deserve a little TLC. Fear not, we share a couple of tips to help maintain your cast iron pots and pans, so you can serve up memorable meals for years to come.

1. Season

Seasoning is the superhero of cast iron care! It’s like giving your cookware a shiny, invincible armour. Seasoning your cast iron pan is crucial because it creates a non-stick surface and forms a protective layer that prevents rusting. The process involves polymerising oil onto the pan’s surface, resulting in improved cooking performance and durability.

To season your pan, preheat your oven to 375°F (190°C). Wash your cast iron with hot water and a brush – don’t use too much soap (see next step)! Dry it thoroughly, then rub a thin layer of oil (preferably vegetable or flaxseed) all over its surface, including the handle. Place the pan upside down in the oven and bake it for about an hour. Voilà!

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2. Clean

Cleaning your cast iron pots and pans doesn’t have to be a chore. After each use, allow them to cool down a bit. Then, simply wipe away any food debris with a paper towel or a gentle brush. If there are stubborn bits sticking around, add some coarse salt and scrub them away. Rinse it under warm water, dry it with a towel, and give it a light oil rub to seal the deal.

Using soap to clean your cast iron pan is generally discouraged because it can strip away the seasoning layer that you worked so hard to build. Soap is alkaline and can react with the iron, breaking down the protective coating and potentially leading to rust. Stick to gentle scrubbing with water and just enough soap to maintain the integrity of your pan’s seasoning.

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3. The Heat Dance

Cast iron loves gentle heat. When cooking, start with low to medium heat, allowing the pan to warm up gradually. Once it’s nice and toasty, you can crank up the heat without worries. Remember, patience is key here – your cast iron will reward you with evenly cooked meals and a lifetime of culinary bliss.

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4. Say No to Soaking

Unlike a relaxing bubble bath, cast iron dislikes long soaks in water. Water can be its kryptonite, leading to rust and potential damage. So, resist the urge to submerge your pan in a tub of water. Instead, give it a quick rinse, dry it promptly, and show it some love with a light coat of oil.

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5. Stubborn Stains & Rust

Sometimes, even the toughest pans can develop stubborn stains. But don’t worry, we’ve got a secret weapon for you: baking soda! Mix a paste of baking soda and water, apply it to the stained areas, and let it work its magic for a few minutes. Gently scrub with a soft brush or sponge, and watch those stains disappear. Rinse, dry and season as usual, and your cast iron will be back to its gleaming self!

In the unfortunate event that your cast iron forms rust, gently scrub away the rust. Start with a dry pan, as moisture can promote further rusting. Focus on the rusty areas until the stains begin to lift. If scrubbing doesn’t fully remove the rust, create a vinegar mix with equal parts white vinegar and water to clean the pan. Place the pan in the solution and let it soak for no longer than 1-2 hours. The acidity of vinegar helps dissolve the rust.

Gently scrub the pan to remove any remaining rust, and rinse it thoroughly with warm water. Once the rust is removed, thoroughly dry the pan with a towel to prevent any new rust from forming. To maintain the pan’s integrity, it’s crucial to re-season it.

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How the Experts Handle Cast Iron Care

South Africans know the importance of maintaining cast iron potjie pots better than anyone. Beer Country duo, Greg Gilowey and Karl Tessendorf, also known as team ‘Rust n Dust’ from Ultimate Braai Master, share drool-worthy recipes and foolproof tips for cast iron care in their latest book, Pots Pans & Potjies.

Images: Beer Country

“Much like the process of restoring old cast iron, there’s a lot of strange information out there on how to care for it. We’ve heard tales of hundred-year-old pans that have never seen soap, or how a lightning bolt will smite you if you even look at a dishwasher while holding a potjie. As far as we’re concerned, do what works for you, but be informed. The potjie police are not going to haul you off to that jail where the pots are never stirred if you break a rule. We’ve got our list of Dos and Don’ts, which we’ll share…”

DO:

– Respect it. Love it. Use it.
– Always preheat your pot before cooking.
– Be gentle while cleaning to protect the seasoning.
– Clean it, dry it properly and oil it while it’s still warm.
– Bake the oiled cast iron to solidify those layers of seasoning.
– Store in a cool, dry place with good airflow.

DON’T:

– Let it get rusty.
– Use too much soap.
– Soak it in water, especially while cooling.
– Crack it by subjecting it to temperature shock.
– Scrape and scour it with sharp stuff.
– Put it in the dishwasher, ever.

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With a little bit of love and a few simple tips, your cast iron pots and pans will continue to be your trusty kitchen companions for years to come. Remember to season, clean with care, handle the heat like a pro and avoid long soaks. Your pots and pans will thank you!

Buy your copy of Pots Pans & Potjies for cast iron cooking inspiration.
Guilty of soaking your pans overnight? Try these 5 easy pan-cleaning hacks. 

Father’s Day gifts are like Dad jokes – chances are you’ve seen or heard them all before. If you truly want to celebrate the father figure in your life, our curated list caters to every type of Dad. From the wine connoisseur to the braai master to the culinary enthusiast who loves experimenting with flavours, these Father’s Day gifts will show him that you care.

Alto Rouge – A Vintage Wine for the Classic Dad

Known for its deliciousness and drinkability, Alto Rouge is one of the most loved red wines in South Africa. This year, they celebrate the release of their 100th consecutive vintage of Alto Rouge, making it an iconic Father’s Day gift.

Sip and savour special memories with this classic red wine. A blend of Cabernet Sauvignon, Cabernet Franc, Shiraz, Merlot and Petit Verdot, this full-bodied wine pairs perfectly with hearty dishes like roast chicken and creamy pasta. The nose has upfront aromas of red fruit and Fynbos with hints of blueberries. The palate is luxurious with a silky texture, firm tannins, and hints of graphite, dark fruit and pine needles in the long lingering finish.

Price: R 130 (1x750ml) | Shop here

alto.co.za | Facebook | Instagram

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Willow Creek All-in-One Gift Set for the Braaimaster

Elevate Dad’s grilling experience with a gourmet twist this year. The All-in-One Gift Set by Willow Creek has everything he needs to boost his braai game, from grilling mouthwatering steaks to creating tasty charcuterie boards and satisfying salads.

The All-in-One Gift Set contains nineteen products that will elevate Dad’s culinary creations. Drizzle dishes and create dips with Willow Creek Director’s Reserve Extra Virgin Olive Oil, Cabernet Sauvignon Balsamic Vinegar, Flavoured Olive Oil 9-Pack, and Red Wine and Citrus Flavoured Balsamic Reductions. The Rosemary & Garlic Black Olives, Green Olives and Kalamata Olives are perfect for entertaining guests. For special braai occasions, ramp up the flavour of grilled meats using the Chilli Olive Pesto, Thai Olive Pesto and Olive Tapenade. Treat Dad to a taste sensation he’ll truly cherish.

Price: R 649 (Willow Creek All-in-One Gift Set) | Shop here

willowcreek.co.za | Facebook | Instagram

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Beer Country’s Pots Pans & Potjies for the Creative Cook

Pots Pans & Potjies pays homage to the local tradition of potjie. Created by beer, food and fire enthusiasts and authors of Blackouts & Boerewors, Karl Tessendorf and Greg Gilowey, this cookbook features everything from delicious potjie recipes to the best cast iron care tips to make Dad’s pots and pans last for years.

Enjoy revamped local favourites, from Seaside Bunny Chows to Lamb Bobotie with Coconut Pangrattato and showstopping braai desserts, that test the limits of what can’t be made by fire – spoiler, there are none. Inspired by Tessendorf and Gilowey’s childhood favourites and travels along the West Coast, this cookbook is a surefire way to impress Dad.

Price: R 272 | Shop the paperback at major book retailers in South Africa or get the digital copy on Amazon Kindle, Snapplify or Google Play.

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Six Dogs XO Brandy for the Rebellious Spirit

Crafted in collaboration with South Africa’s finest brandy makers, Six Dogs XO Brandy is the ideal Father’s Day gift for rebellious spirits and Dads who do things a little differently. This timeless tipple is double-distilled in copper pot stills and aged for a minimum of 10 years in French oak barrels, resulting in a smooth and rich brandy with a taste like no other.

Founded by a brother and friend trio, Six Dogs Distillery is renowned for crafting innovative spirits, and their XO Brandy is no different. Enhanced with raw Fynbos honey from the distillery’s hives, it offers complex notes of passion fruit, dried peaches, dates, and figs that Dad will love.

Price: R 990 (1x750ml; 38% ABV) | Shop here

sixdogs.com | Facebook | Instagram

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Setamono Homeware for the Tastemaker

Inspired by Japanese craftsmanship and curated to bring innovation to South African homes, Setamono’s bespoke range will speak to Dads with a love for décor and cooking.

The term Setamono originates from a revered place in Japan, known for its centuries-old tradition of crafting exquisite tableware and culinary essentials. With a nod to this legacy, the Cape-Town-based brand transcends borders to redefine the concept of fine living and unique gifting. Setamono sells top-tier cookware, knives, hibachi grills, décor, furoshiki, and much more. Whether Dad appreciates chef-worthy knives, needs whisky glasses or wants to explore the art of hibachi grilling, a Setamono gift voucher is the ideal Father’s Day gift.

Price: Ceramics from R 180 | Knives from R 790 | Whisky glasses from R 1390 | Hibachi grills from R 3900 | Shop here

setamono.co.za | Facebook | Instagram

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Short & Sweet Chocolates for a Sweet Surprise

If Dad’s a chocoholic, then Short & Sweet’s confectionery goods are the ultimate sweet surprise. The Chocolatier’s Bonbon Selection features six Belgian couverture chocolate truffles, each a masterpiece of flavour and artistry. From the rich ganache to the velvety bonbon filling, each bite is delectable. If Dad loves salted caramel, he’ll appreciate the Hazelnut Crunch Bars.

Wrapped in elegant gift boxes, these luxury chocolates make for the ideal gift. Whether Dad is a chocolate connoisseur or simply enjoys sweet things, these chocolate truffles and treats will indulge his taste buds and warm his heart.

Price: R 150 (Chocolatier’s Bonbon Selection-6’s) | R 160 (Hazelnut Crunch Bars; 4x128g) | Shop here

shortandsweet.co.za | Facebook | Instagram

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Elephantom Rum for the Gentle Giant

Honour the ‘gentle giant’ in your life with Elephantom Rum by Kinship Spirits Co. Triple distilled from pure fermented cane molasses and aged in Bourbon casks, this premium rum offers a rich, smooth flavour that elevates drinking experiences. Whether enjoyed neat, on the rocks or in a cocktail, it’s the ideal Father’s Day gift.

Inspired by the local legend of the Knysna bull elephant, this remarkable dark rum comes in a unique bottle with an artistic label. Caramel notes give way to flavours of cooked peaches, light spices, vanilla and subtle hints of apple, creating a deliciously complex drink. Best enjoyed in the company of good people, Elephantom Rum was made for relaxing moments by the fire.

Price: R 399 (1x750ml) | Shop here

kinshipspirits.co.za | Facebook |  Instagram

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Father Coffee for the Not-so-Average Joe

Boost Dad’s morning ritual with Father Coffee’s exceptional seasonal blend, aptly named “Coffee Coffee.” This specialty coffee is a 50/50 blend of Fazenda Pãntano Yellow Brazil and Santa Hedwirges Mundo Novo Natural Brazil beans. Together, they create a medley of nutty and chocolaty flavours, delivering a velvety smooth cup that’s rich and satisfying.

This blend is low on acidity and incredibly easy to brew, making it the perfect Father’s Day gift for Dads who appreciate a hassle-free yet high-quality coffee experience. Father Coffee Coffee is the ideal gift for the coffee connoisseur in your life.

Price: R 159 (1x250g) | Shop here

father.market | Facebook | Instagram

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Arrow Leather Goods Apron for the Foodie Dad

Gift Dad the ultimate kitchen accessory with Arrow Leather Goods’ stylish Canvas & Leather Apron. Ideal for braai enthusiasts and foodies, this apron combines water-resistant 100% cotton canvas with sturdy vegetable-tanned leather, offering both protection and longevity for all his cooking adventures.

Designed with practicality in mind, it features storage pockets and adjustable neck and waist straps for a tailored fit. Perfect for the dad who loves to master the grill or cook up a storm, this apron will bring a touch of style to each cooking experience.

Price: R 999 | Shop here

arrowleathergoods.co.za | Facebook | Instagram

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Black Mamba Chilli Crunch & Hot Honey for the Spicy Dad

Bring the heat this Father’s Day with Black Mamba’s spicy condiments. Black Mamba Chilli Crunch is a flavour-packed blend of caramelised chilli flakes, habaneros and spices, punctuated with crunchy bits of onion, garlic and sunflower seeds. This flavourful bomb elevates everything from dips to ramen with its spicy and savoury kick.

For the ultimate sweet-spicy sauce, dip into Black Mamba’s Hot Honey – a tasty fusion of organic honey and locally sourced chillies. This zingy condiment will become Dad’s new favourite for drizzling over pizza, roasted veg, cheese and even ice cream.

Price: R 64.90 (Chilli Crunch; 1x125g) | R 74.90  (Hot Honey; 1x170g) | Shop here

blackmambachilli.com | Facebook | Instagram

As winter sets in, there’s no better time to sip on a glass of glühwein. Best enjoyed in the company of good friends and family by the fire, this ‘surprise spiced wine’ has become a favourite for many across the globe, even here in South Africa. Get the wine flowing and the pot going, as we mull over the history of glühwein.

During the medieval period, spiced wine continued to be a popular beverage. It was a staple at European feasts and banquets…

From Rome to Germany with Love

The roots of glühwein, also known as ‘mulled wine,’ can be traced back to the Roman Empire. Famed for their winemaking, the Romans often drank wine heated and spiced to improve its flavour, while preserving it and making it last longer.

The first record of mulled wine was found in one of Rome’s oldest cookbooks, Apicius’ De re coquinaria – except, back then, it was referred to as ‘conditum paradoxum,’ or if you don’t speak Latin, ‘surprise spiced wine.’ Traditionally made with wine, honey, and spices like pepper, bay leaves, saffron and dates, this unique drink became a beloved elixir – not only for its taste but its supposed health properties too. Early versions of spiced wine were believed to have medicinal properties, aiding digestion and warming the body.

As far as the wine varietals go, what’s available and preferred is often used… Typically, dry red wine is used, but some versions are made with Rosé and white wine.

Other historians claim that The Forme of Cury, a 14th-century collection of English medieval recipes, had a recipe for mulled wine. Cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom and ‘grains of paradise’ (part of the ginger family and closely related to cardamom) were used to spice the ancient drink.

As the Roman Empire expanded across Europe, so did their culinary traditions, including their spiced wine. This spread laid the foundation for various regional interpretations of mulled wine that would later evolve into what we recognise today as ‘glühwein.’

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The History of Glühwein

During the medieval period, spiced wine continued to be a popular beverage. It was a staple at European feasts and banquets, often consumed by nobility and the upper classes. Spices such as cinnamon, cloves and nutmeg were rare and expensive, symbolising wealth and sophistication among those who could afford them. The warming properties of the spices, combined with the alcohol, also made the drink appealing during the cold winter months.

One notable figure in the history of mulled wine is Swedish King, Gustav I Vasa, who in the 16th century, popularised ‘glödgad vin,’ meaning ‘glowing-hot wine’ – this later became ‘glühwein.’ His version included a combination of wine, sugar, honey and spices, heated to enhance the flavours; this set the base for the delicious drink we know and love today.

While glühwein is often enjoyed during colder seasons, it’s also a staple at festive holidays like Christmas. The festive tradition of drinking glühwein at Christmas markets began in Germany; the first recorded Christmas market dates back to 1298 in Vienna, and the tradition quickly spread to other German-speaking regions. These markets, known as ‘Christkindlmarkts’ or ‘weihnachtsmarkts’ – a mouthful to pronounce – allowed local merchants to sell goods and for communities to come together in celebration.

By the 17th century, glühwein had firmly established itself as a beloved drink at these markets. Vendors would set up stalls, offering steaming mugs of the spiced wine to cold marketgoers. The recipe typically included red wine, sugar, cinnamon, cloves, star anise and citrus fruits, with variations depending on regional preferences and available ingredients.

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Glow On, Make It Your Own

The classic glühwein recipe remains cherished, but various regions across Europe have developed their unique takes on the drink. In Austria, for instance, a popular variation is ‘jagertee,’ which combines mulled wine with rum or brandy. In the Alsace region of France, ‘vin chaud’ is a preferred term, often made with white wine instead of red, and sometimes enriched with a splash of local fruit liqueur.

Teetotallers often enjoy a non-alcoholic version of this drink by substituting the wine with apple juice.

In Scandinavia, the drink known as ‘glögg’ includes additional ingredients like almonds, raisins and cardamom. Glögg is often served with gingerbread cookies or saffron buns, enhancing the festive experience. The Dutch and Belgian version, bisschopswijn, translates to ‘bishop’s wine’ and is traditionally consumed on St. Nicholas’ Eve, December 5th. Furthermore, in Poland, Vodka is often incorporated into this spirited drink.

As far as the wine varietals go, what’s available and preferred is often used, similar to the spiced variations in different corners of the world. Typically, dry red wine is used, but some versions are made with Rosé and white wine. Red wines like Merlot, Pinotage, Cabernet Sauvignon, Grenache and Shiraz stand out as favoured varietals – often for their tasting notes, fruit-forward character, or perhaps lending a full-bodied mouthfeel. Teetotallers often enjoy a non-alcoholic version of this drink by substituting the wine with apple juice.

While the history of glühwein has evolved, the drink is more popular than ever – not just in Europe, but across the world. Its appeal lies in its ability to bring warmth and comfort during the coldest months, evoking a sense of nostalgia and communal joy.

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Try These Glühwein recipes

GLÜHWEIN – GERMAN MULLED WINE

South African Pinotage and Brandy lovers will appreciate this take on glühwein.

GET THE RECIPE

EASY MULLED WINE

A delicious and easy recipe for glühwein – a winter warmer, for sure.

GET THE RECIPE

Want more? Try these 6 hot drinks to keep warm this winter. Follow us on Instagram for more winter food inspiration. 

We hate to rain on your parade, but it’s officially winter. With some of the most arctic days ahead of us, not even the usual cup of coffee or tea will cut it, but hot chocolate might. From dessert-inspired to booze-infused drinks, these decadent and comforting hot chocolate recipes offer everything you need and more. Don’t forget the marshmallows!

BOOZY HOT CHOCOLATE RECIPES

Amaretto or Kahlúa? These liqueur and spirit-infused drinks will warm you right up.

PEANUT BUTTER BOURBON HOT CHOCOLATE

Chocolaty, creamy and nutty – all your favourite flavours with a touch of Bourbon for those unreasonably cold nights. Sit beside the fire and curl up with this drink and a good book.

GET THE RECIPE

GIN HOT CHOCOLATE WITH HOMEMADE MARSHMALLOWS

Gin isn’t strictly for summer cocktails; this hot chocolate recipe is all the proof you need. Infused with Lindt dark chocolate, a sprinkle of cinnamon and a dash of Inverroche Coco L’Orange Gin, it will warm the depths of your soul.

GET THE RECIPE

ROCKY ROAD HOT CHOCOLATE

Everything you love about Rocky Road cookies in one delish, amaretti-sprinkled and Amaretto-infused drink. This winter delight is ideal for when those midnight cravings hit, but you’re too tired to make dessert from scratch. Top with glacé cherries for an indulgent take.

GET THE RECIPE

HAZELNUT HOT CHOCOLATE

Ferrero Rocher and hot chocolate – name a better duo. This hazelnut, Nutella and coffee-liqueur-infused drink takes the hot chocolate experience to decadent heights. The tot of Kahlúa adds a bit of caramel and rum goodness.

GET THE RECIPE

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DECADENT HOT CHOCOLATE RECIPES

Inspired by classic drinks and desserts, these decadent hot chocolate recipes are delish.

DEVILISHLY GOOD RED VELVET HOT CHOCOLATE WITH CREAM CHEESE

Red Velvet and cream cheese might not be your go-to pairings for hot chocolate, but once you try this hot chocolate recipe, there’s no going back! It’s “devilishly good” for a reason.

GET THE RECIPE

PEANUT BUTTER HOT CHOCOLATE

Whether enjoyed in chocolate bars or stirred in hot beverages, we love a good ol’ chocolate and peanut butter combo. Made with chopped chocolate, smooth peanut butter, cream and milk, this treat is one of our favourite winter drinks.

GET THE RECIPE

NOMU HOT CHOCOLATE

There are many hot chocolate brands out there, but NoMU takes the cake. Simple, satisfying, and all you need is 2 ingredients to make this foolproof hot chocolate drink. Swap the full cream for a milk alternative for a tasty vegan take.

GET THE RECIPE

NUTTY HOT CHOC MADE WITH HOMEMADE ALMOND MILK

Vegan hot chocolate never tasted so good! Not only is it incredibly easy to make your own almond milk, it will completely transform the flavour of your hot chocolate. Trust us!

GET THE RECIPE

WHITE CHAI HOT CHOCOLATE

Chocolaty and fragrant, this chai-inspired hot chocolate combines creamy white chocolate,  cardamom, cinnamon, ginger, and a touch of pepper for good measure.

GET THE RECIPE

ORANGE AND DARK HOT CHOCOLATE

Rich and decadent, this hot chocolate drink is made even better with the addition of cocoa. The orange zest enhances the dark chocolate notes – an absolute delight to drink!

GET THE RECIPE

Want more? Discover the history of hot chocolate and how chocolate was once used as a form of  currency in ancient Maya. 

[Las Vegas, 5 June 2024] Executive chef, James Gaag, took to The World’s 50 Best Restaurants stage in Las Vagas last night, to accept the award on behalf of La Colombe. Not only was the restaurant among the best in the world, it was also the highest ranked restaurant from the South and East Africa region, and as such, also awarded the title of The Best Restaurant in Africa.

Photo credit: Nick Muzik

The World’s 50 Best Restaurants… provides a snapshot of some of the best destinations for unique culinary experiences…

Gaag says, “We’re speechless. It’s such an incredible honour for our team’s consistent work and dedication to be recognised at this level. To not only represent the La Colombe team, but also our home city of Cape Town on this stage is an immense privilege. We are so grateful to not only the panel of judges, but to every diner who we have welcomed through our doors – without you, this would not have been possible.”

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Bringing South African excellence to the world stage

The World’s 50 Best Restaurants – and its panel of 1,080 culinary experts – provides a snapshot of some of the best destinations for unique culinary experiences, in addition to being a barometer for global gastronomic trends.

Photo credits: Candice Bresler (top and bottom left) | Andrea van der Spuy (bottom right)

Tamsin Snyman, The World’s 50 Best Restaurants Academy Chair for South and East Africa, says “Team La Colombe have worked incredibly hard to be on this hugely important list. I am not surprised at their ranking; it is long overdue, and they now shine a spotlight not only on their genius talent, but also on our far-flung region. This will encourage more people to visit South Africa, so we can showcase our culinary talents across the board and reassure everyone that we are a world-class dining destination”

These awards reflect and celebrate the richness and diversity of the world’s culinary landscape, and, mark the latest in La Colombe’s continued pursuit of international culinary excellence and collaboration. Gaag recently completed his month-long residency as the featured chef at Restaurant Ikarus at Red Bull’s Hangar 7 in Austria, as well as spearheading a series of ‘Four Hands Collaboration Dinners’ with British Michelin-starred chef, Adam Handling MBE.

Chef Proprietor, Scot Kirton, comments: “It’s a great honour to have La Colombe recognised among the world’s best restaurants. Year after year this team makes me so incredibly proud – congratulations to James, Aaron and the entire team that keeps driving the restaurant to new heights. These awards mean so much to everyone involved, and it’s great to see all the hard work over the years being recognised on a global scale .”

Photo credit: Nick Muzik

To make a reservation at La Colombe at Silvermist, book online, send an email or call +27 21 794 2390 | Location: Silvermist Wine Estate, Main Road, Constantia Nek, Cape Town

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We love a spirit that is both delicious to drink and delicious to cook with, and gin is exactly that. So much more than the classic G&T (even though it’s still the OG), gin works perfectly with seafood, summery salads and wintry desserts. In honour of World Gin Day coming up, we’ve collated some of our fave recipes for a year-round celebration of this timeless tipple.

World Gin Day is celebrated, annually, on the second Saturday of June. This year, the drinks holiday will be observed on 8 June 2024.

Savoury Gin Recipes

That’s right, gin isn’t only for drinking! Using it in savoury dishes adds a wonderful depth of flavour to dressings and marinades, especially when using botanical gins.

Gin Cured Angelfish

We love the flavour the addition of gin gives this Angelfish ceviche. The tangy cured fish is the perfect appetiser, served atop crunchy bruschetta and creamy avo.

Recipe for Gin Cured Angelfish

Citrusy Summer Salad with Gin Dressing

Liven up your salad with citrus to add juiciness, sweetness and a bit of zest. While you’re at it, toss gin into the salad dressing for balanced bitter-sweet notes.

Recipe for Citrusy Summer Salad with Gin Dressing

Gibson Cocktail Oysters with Lime

This Gibson Cocktail-inspired mignonette sauce will take your oysters to the next level. Complete with Inverroche Classic, pickled onion and lime zest – it’s the perfect starter for an evening of opulence.

Recipe for Gibson Cocktail Oysters with Lime

Gin Botanical Cured Trout

A stunning dish infused with gin botanicals. Simply brush the trout with your favourite gin and serve alongside a G&T for double the deliciousness.

Recipe for Gin Botanical Cured Trout

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Sweet Gin Recipes

Summer or winter, there’s nothing you can’t do with gin! Swap out the summery salads for these delicious wintry desserts. They’re comforting, warm and will give you that extra kick on those nippy days.

Ginger Pear Cake with Gin & Tonic Poached and Caramelised Pears

Instead of using wine to poaching our pears, we’ve added a modern twist and used gin and tonic as a poaching liquid. This show-stopping cake is topped with the poached pears and drizzled with a delectable salted caramel sauce.

Recipe for Ginger Pear Cake with Gin & Tonic and Caramelised Pears

Dipped & Dusted Chocolate-Orange-Infused Truffles

Hosting a party? These dark chocolate truffles are decadent and the ultimate nightcap.

Recipe for Dipped & Dusted Chocolate-Orange-Infused Truffles

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Warm Gin Drinks

A classic G&T never disappoints, but if it’s a little chilly outside, these warm gin drinks might be more your style.

Warm & Spicy Buttered Gin Cocktail

Butter, spice and all things nice, this gin cocktail is filled with spiced butter and caramel goodness. Just the right tipple to warm you up on a cold winter’s night!

Recipe for Warm & Spicy Buttered Gin Cocktail

Gin Hot Chocolate with Homemade Marshmallows

Orange hot chocolate with bruléed homemade marshmallows, this recipe is a guaranteed winter warmer. We’ve used Inverroche Coco L’Orange to add some extra caramel and citrusy notes that complement the chocolate. Don’t forget the marshmallows!

Recipe for Gin Hot Chocolate with Homemade Marshmallows

Check our list of Standout South African Gins to see how many local craft gins are on offer.

This year, June 8th marks World Gin Day, and unless you’ve been living under a rock for the last couple of years, you may have noticed that gin is cool again. What was previously dismissed as a tipple for grannies and ladies who lunch, is now a widely popular drink of choice. The past few years have seen a boom in the South African craft gin scene with botanical gins and a multitude of infusions on the market.

Everything you Need to know about Gin

If you’re not feeling completely up to speed just yet, don’t fret, there’s a lot to know but it makes for an interesting read! Pour yourself a G&T and get comfy as we tell you everything you need to know about gin.

The History of Gin

Gin has a long history of popularity, prior to mothers-in-law telling you that “you’re mixing it wrong.” Once upon a time, around the 11th century when the process of distilling was becoming better understood, juniper was the favoured botanical. This was partly because it was believed to have medicinal qualities, but also because it had a pleasant taste and aroma.

Dutch physician, Franciscus Sylvius, was originally credited with inventing gin in the 17th century (derived from the Dutch word for juniper – jenever) but there is conflicting evidence that may suggest it was discovered earlier, in the 1300s.

At the time of its discovery, gin was used as a medical treatment for kidney and stomach problems, as well as gallstones and gout.

Is Gin Responsible for Dutch Courage?

The Dutch relied on the elixir so heavily during the Thirty Years’ War, that their English opponents took some back to England with them. Interestingly, this is where the term ‘Dutch courage’ comes from.

When William III, ruler of the Dutch Republic – otherwise known as ‘William the Orange’ because of his nationality – ascended to the British throne, he relaxed distillation laws in the country. While the rich upper class enjoyed imported jenever from Holland, the lower class distilled their own crude form of gin.

People making their own gin, coupled with heavy taxes on imported spirits, seemed to set off what was known as ‘the gin craze’ in the UK. Before long, the working class began to earn more money and – coupled with a drop in food prices – suddenly had excess funds to drink away. Reportedly, of the 15,000 drinking establishments in London alone, over half were gin bars and it didn’t take long for gin to be blamed for many social ills.

Mother’s Ruin

The term ‘mother’s ruin’ was coined during this era due to the debauchery caused by the gin craze in the 18th century, namely destroying families. Gin was so cheap, it was reported that the heavy drinking caused men to become impotent and women to become barren.

The Gin Act

To counteract this, in 1736, a Gin Act was introduced, effectively making gin expensive for the masses. After riots broke out – yes, riots – in response to the act, it was scrapped. In 1751, the act was reinstated much more successfully, allowing the magistrates to control the production and consumption of gin.

How the G&T came to be

It was during the early 19th century that the distillation process of gin was fine-tuned; the London-Dry-style (unsweetened) was invented around this time too. To complement the clean, crisp taste, lemon and orange peel were introduced to the steeping process, along with other botanicals to create the classic flavour notes of a London Dry.

Before long, soldiers in tropical British colonies, in an attempt to fight off malaria, were drinking gin to improve the flavour of the quinine. Quinine, a bitter-tasting medication, was dissolved in carbonated water and became known as ‘tonic.’

Nowadays, we still drink tonic water, but only a minuscule amount of quinine is added in comparison to that used in the 19th century. Throughout most of the 19th century, gin remained classified as a ‘poor man’s drink,’ which at the time, accounted for a large portion of the English population. If you skip through the rest of gin’s history, it mostly speaks of the British government trying to control the consumption of the spirit. However, in the 1920s, gin made the transition from the commoners drink to that of the elite.

Rumour has it that an American heiress served gin to her friends to fill in the space between lunch and tea time. From there, London Dry gin became immensely popular with the wealthy and was made the primary ingredient in a host of cocktails – most notably the Martini.

Gin and out of Favour

So, for a drink that was reserved for the rich, then the poor and then the rich again, it was to be expected that gin would fall out of favour, only to fall back into it once more. Right through the 20th-century gin remained popular, that was until around the 60s or 70s when travel and foreign flavours became more in vogue.

By the time the wild 80s rolled around, the youths of those days likely chose to drink vodka and tequila over gin because they were deemed ‘exotic.’

Gin was pushed aside in favour of aperitifs like Cinzano and Campari, and was pretty much an embarrassing drink of choice until around 2009.

That’s when Hammersmith-based, Sipsmith Gin, distilled gin for the first time in London in 200 years. This was a turning point for the mother’s ruin era, as trend-setting Londoners started to take notice of it again.

The Craft Gin Explosion

Up until 2009, long-standing brands like Hendrick’s, Tanqueray and Bombay Sapphire were the most popular choice for gin lovers. It was only after 2009 that a handful of small distilleries started exploring gin-distilling again, and as trends go, gin became an overnight success.

It is reported that in the UK, the number of gin distilleries doubled between 2015 and 2016, and something similar has happened here in South Africa.

Years ago, there were only a handful of local distilleries specialising in craft gin, now, dozens of distilleries are all creating their own unique gins. What is it about the once-hated tipple? Well, it’s probably the fact that gin itself is a rather neutral-tasting base spirit that is then re-distilled with all manner of interesting botanicals.

The clean base of gin allows the end product to take on pretty much any flavour; if a distiller can think it, they can do it.

So, if gin is back and better than ever before, we’re not going to complain about it. All we ask is that it doesn’t follow its routine of falling out of favour again, as we’ve become rather accustomed to unashamedly ordering a gin and tonic.

If you’re ordering a drink in the East End of London, ask your barman for a ‘Philharmonic’ – the Cockney rhyming slang for gin and tonic.

So you’re up to speed with everything you need to know about gin, now perfect the art of the ultimate dirty Martini with this recipe for a Stilton-stuffed Olive Martini or perhaps a Buttered Gin Cocktail is more your vibe?

Check out our list of local craft gins to see just how many amazing flavours and infusions there are.

Tzatziki, cocktails, salads – you’re probably no stranger to cucumber in these dishes and drinks. This hydrating and refreshing fruit (yes, cucumber is a fruit), is often used as a cooling element, but can you cook cucumber? If you’re already grossed out by the thought of the taste alone, then you might think that cooking cucumber is criminal. But if you’re curious enough, you’ll learn that it’s actually great in warm dishes when used cleverly.

Cucumbers retain lots of water. Drawing out that moisture is essential before you toss them in the pan and begin your stir-fry…

Can You Cook Cucumber?

As someone who’s mildly obsessed with cucumber – perhaps an understatement; my partner would argue that I go through at least a cucumber a week – I’ll admit that cooking it wouldn’t normally be my first instinct, but here we are.

Cucumber has always been a personal favourite – whether enjoyed in a sambal or raita or served on Bakers’ Salticrax with cheddar and heaps of pepper. Post-school snacks often consisted of crustless white bread with slender slices of cucumber glued together by a schmear of butter – I call it the Queens’ Girl Dinner, but cucumber sandwiches are simply peasantry disguised as poshness. Nonetheless, I’d savour every bite of it because I am and have always been obsessed with cucumber – except when cooked.

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Cool or Cooked?

When I first tried cooked cucumber, it reminded me of my aversion to warm gherkins on burgers, but after tasting it in stir fry and Bodega Ramen’s Miso Pork Charsu, I’ve strongly reconsidered. While many types of cucumber species exist globally, in South Africa, the main commercially sold varieties are English, Mediterranean and snacking/mini cucumbers.

Cucumbers are categorised as one of three types based on the purpose and intended use: brining, slicing and seedless or burpless. Why burpless, you ask? Because the outer skin of certain species is believed to induce gas/burping.

Gherkins are often associated with cucumbers, and while both are gorgeous, green fruits, pickles aren’t the only fresh produce cucumbers are related to. Believe it or not, cucumbers are botanically classified as gourds, so they’re cousins to baby marrow/zucchini, pumpkins, watermelon and sweet melon or ‘cantaloupe’ – perhaps not all that surprising since cucumbers have that honeydew-like taste.

With nearly 100 unique varieties, you might want to try different methods of cooking cucumber. Sautéing, pickling and puréeing are some ways you can cook cucumber. If you’re slightly curious about the taste and texture of cooked cucumber, we suggest sautéing it with a dash of sesame oil for a slight nutty, umami flavour. While soggy cucumbers sound unappetising, cooked cucumbers are surprisingly delicious with a bit of preparation.

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How To Cook Cucumber

Much like its gourd cousin, watermelon, one of many reasons cucumbers remain a widely appreciated fruit is due to its hydrating properties. Because of this, cucumbers retain lots of water. Drawing out that moisture is essential before you toss them in the pan and begin your stir-fry – nothing a generous sprinkle of salt won’t fix.

Slice the cucumbers and sprinkle them with salt – about a teaspoon for every half-kilo of cucumber. Allow enough time for the water to be extracted from the cucumbers  – 20 to 30 minutes will do the trick. Also, the last thing you want is salty cucumbers; once ready, rinse them with water in a colander. Finally, dry the cucumbers with a clean kitchen towel.

Some people might prefer to remove the seeds before popping them into the pan, while others want the soft inner bits with the outer crunch. It all boils down to preference and taste, which texture can play a big role in. If removing the seeds, cut the cucumber in half, lengthwise, and then scoop out the seeds with a spoon before slicing them.

If you’re new to cooked cucumber, think of it as a baby marrow or ‘zucchini’, but with more water and less firmness. They taste exactly like cool cucumbers, but the heat definitely changes the texture, which is why it’s important to extract as much of it as possible. Ensure that the cucumbers are sufficiently dried before adding oil to a pan and sautéing them. If paired with Asian-style dishes, sesame oil is a great choice, otherwise, neutral oils work just as well. Try to get a slight char on them to really ramp up the flavour.

Have you tried to cook cucumber? Would you try it?

Want more? Check out our Seasonal Fruit & Veg Chart to cook with the seasons. 

Is it safe to store butter on the counter? A culinary debate home cooks and butter buffs around the world have tried to smooth over for years. Whether you are a staunch supporter of soft butter or reckon it should be chilled in the fridge, we have some answers on where your butter is safest.

According to the United States Department of Agriculture, butter can be safely left at room temperature for up to two days.

Inside or On Top?

There’s something undeniably satisfying about soft, spreadable butter waiting on the counter. For many, it’s a morning ritual: a schmear of softened butter on toast, melting smoothly and covering every corner. Beyond the practicality, room-temperature butter boasts a richer, more pronounced taste that can enhance the flavour of sauces and can either make or break the texture of baked goods – cookie and cake lovers will know.

However, using room-temp butter comes with a catch. Despite the convenience, using room-temp butter might not be the most sustainable option, given one obvious factor: dairy products are prone to spoilage. Leaving it out for too long, especially in warm environments and hot seasons, can lead to the growth of bacteria and mould, potentially turning your beloved butter into a health hazard.

Butter Gone Bad

When butter is left in warm environments for extended periods, it undergoes a process called oxidation, where fats break down and produce unpleasant odours and flavours. If you tend to store butter on the counter for extended periods, you will notice a vast difference in taste if it has ‘turned’. What was once creamy, slightly salty and a little sweet could transform into a rather unpleasant taste.

What does spoiled butter taste like? One word: rancid. Expired butter has a sour, bitter taste and an off-putting smell, reminiscent of spoiled milk. The texture can also change, becoming gritty or oily instead of smooth and creamy.

Expired butter is a surprisingly common culinary conundrum – if you haven’t experienced it, consider yourself lucky! While consuming small portions won’t kill you,  eating rancid butter can result in gastrointestinal discomfort, with symptoms like nausea, vomiting and diarrhoea. In more severe cases, it can cause food poisoning. So should you store butter on the counter and for how long?

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How To Keep Your Butter Fresh

According to the United States Department of Agriculture, butter can be safely left at room temperature for up to two days. After this period, it’s advisable to refrigerate it to prevent spoilage and reduce the risk of bacterial contamination. When it comes to margarine, although safe from the risk of contamination, the oil, water and solids will separate when not refrigerated.

Here are some tips to ensure your butter keeps fresh…

Portion Control: Leave out only a small amount of butter that you can use within a day or two; the rest should be refrigerated. This way, you always have fresh butter ready to spread on bread and incorporate into baked goods like cookies and cakes.

Use a Covered Butter Dish: This can protect butter from contaminants and reduce its exposure to air and light, slowing down the oxidation process.

Keep It Cool: If your kitchen stays relatively cool (below 21°C), butter can stay on the counter longer without spoiling quickly.

Always Use Your Senses: If you suspect that the butter has spoiled, chances are, you’re probably right. A simple taste and sniff test will instantly tell you whether the butter smells off or tastes sour; if so, then it’s time to chuck it away.

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The Best of Both Worlds

Whether it’s best to store butter on the counter or in the fridge hinges on preference and the heat conditions of your kitchen. Leaving butter in the sun during scorching summer is obviously not the smartest idea. Besides turning into literal hot butter, it’s the fastest way to cause spoilage and waste your money – let’s be honest, butter ain’t cheap!

The best approach is to follow the two-day limit. Keep a portion on the counter and simply top it up with cold butter from the fridge. It’s also convenient if baking certain pastries like flaky pie dough or sauces like beurre blanc – or simply for the satisfaction of watching it slide off a warm stack of flapjacks.

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Butter Me Up!

From crusty loaves to flapjack stacks, you’ll love these buttery recipes.

Avocado Flapjack Stack

Stacked to the heavens and drenched in syrup, this flapjack tower is begging for butter.

GET THE RECIPE

Thick & Chunky Speckled Egg Cookies

Countertop, soft butter wins when it comes to these chocolaty and chunky cookies.

GET THE RECIPE

Mielie & Mozzarella Bread

Cheese, bread and butter – yes, please!

GET THE RECIPE

Basic Ciabatta

Crusty yet soft, this basic ciabatta is the perfect canvas for your butter.

GET THE RECIPE

Roasted Baby Potatoes with Miso Brown Butter Drizzle

Miso and butter are a match made in heaven in these fluffy potatoes.

GET THE RECIPE

Miso Butter Onion Charred Potjie

An Ottolenghi-inspired dish filled with buttery, umami goodness from the onions.

GET THE RECIPE

Love baking? Learn how to bake the perfect brownies, every time. 

The enchanting Monument House in Franschhoek recently played host to the 2024 Luxe Restaurant Awards – an illustrious celebration of South Africa’s finest culinary talent. The event, known for its prestige and star-studded guest list, did not disappoint, bringing together luminaries from across the gastronomic world for an unforgettable evening of recognition and revelry.

Among the evening’s highlights was the announcement of La Petite Colombe as the ‘Restaurant of the Year’.

Celebrating SA’s Culinary Luminaries

The awards ceremony, which took place last Wednesday, 22 May, was a glittering affair. Culinary icons, such as the critically acclaimed fine-dining chef James Gaag, culinary media personality The Lazy Makoti, and food entrepreneur Siba Mtongana, graced the event with their presence. Their attendance underscored the significance of the Luxe Restaurant Awards in the South African culinary scene.

Among the evening’s highlights was the announcement of La Petite Colombe as the ‘Restaurant of the Year’. Nestled in the heart of Franschhoek, La Petite Colombe has consistently dazzled with its innovative cuisine and impeccable service, making it a deserving recipient of this prestigious accolade.

The night also shone a spotlight on emerging talents and established icons alike, celebrating the diversity and dynamism of South Africa’s culinary landscape.

Callan Austin was honoured as ‘Chef of the Year’, a testament to his exceptional culinary prowess and dedication to his craft. Austin’s creative vision and commitment to excellence have set a new benchmark in the industry, earning him this well-deserved recognition.

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Oh, What a Night!

Chad Fourie, founder and chief judge of the Luxe Restaurant Awards, spoke to the significance of such accolades in celebrating and promoting culinary excellence. “The Luxe Restaurant Awards play a crucial role in recognising the outstanding talent within our vibrant culinary landscape,” said Fourie. “South Africa boasts some of the most innovative and skilled chefs in the world, and these awards not only honour their achievements, but also inspire the next generation of culinary artists.”

The night also shone a spotlight on emerging talents and established icons alike, celebrating the diversity and dynamism of South Africa’s culinary landscape. Guests were treated to a sumptuous array of dishes, reflecting the rich tapestry of flavours that define the nation’s cuisine.

This year’s Luxe Restaurant Awards not only celebrated culinary excellence, but also highlighted the industry’s resilience and innovation. Despite the challenges of recent years, the local food community continues to thrive, pushing the boundaries of creativity and quality.

As the evening drew to a close, attendees departed with a renewed sense of inspiration and camaraderie, looking forward to another year of culinary achievements. The 2024 Luxe Restaurant Awards once again affirmed its status as the pinnacle of culinary recognition in South Africa, setting the stage for future gastronomic triumphs.

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And the Winners Are…

Here’s the full list of winners for the 2024 Luxe Restaurant Awards:

African Restaurant of the Year	The Happy Uncles
Bistro of the Year	Farro Restaurant
Burger Joint of the Year	Zuney Wagyu
Café of the Year	Hemelhuijs
Casual Fine Dining Restaurant of the Year	Post and Pepper
Chef of the Year	Callan Austin
Coffee Shop of the Year	Truth Coffee
Contemporary Restaurant of the Year	Club Kloof
Culinary Change Award	Wandile Mabaso
Culinary Innovation Award	Rikku O’Donnchu
Culinary Media Personality of the Year	Clement Pedro
Culinary Rising Star Award	Matt Van Den Berg
Family Restaurant of the Year	The Table at De Meye
Fine Dining Restaurant of the Year	Belly of the Beast
Grillhouse of the Year	VUUR Restaurant
Hidden Gem Award	Stefan’s Restaurant at Erinvale Hotel & Spa
Hotel Restaurant of the Year	Upper Union
International Restaurant of the Year	Ouzeri
Legacy Award	La Colombe
Lifestyle Restaurant of the Year	Club Como
New Restaurant of the Year	Mertia
Pastry Chef of the Year	Jared Melamed
People’s Choice Award	Kolonaki Greek Kouzina
Pioneer Award	James Gaag
Pop-Up Restaurant of the Year	Chef Rikku at The Art of Duplicity
Restaurant of the Year	La Petite Colombe
Restobar of the Year	The 11th Floor
Service Excellence Award	The Living Room
Street Food Restaurant of the Year	The Siba Deli
Supper Club of the Year	Tempo Luxury Restaurant
Sustainability Award	Salsify at the Roundhouse
Wine Service Award	Keize Mumba

 

For more information about the Luxe Restaurant Awards, visit the links below.

luxeawards.co.za | Facebook | Instagram

There are few pleasures in life that come close to tucking into the perfect hamburger. Maybe it’s the fact that you have to get really tactile and hands-on with it? It’s squishy, meaty and saucy all at the same time – or maybe it’s just always satisfying and filling? Good thing there’s no shortage of places to get a great burger in Cape Town, whether you’re ordering in or dining out. With plenty of top contenders, we’ve put together a list of our favourite burger spots in the Mother City.

Great Burgers in CBD and Surrounds

Get your beefy fix at these burger spots in and around Cape Town.

Stud. The Burger Shop

Stud. The Burger Shop makes some of the best burgers in Cape Town. Renowned for crafting sensational beef burgers, their signature ‘The Stud Burger’ – with a double stacked Boran beef patty, double cheese, pickles and onions drizzled with mustard and mayo on a fresh brioche bun – is always a crowd-pleaser. Vegans and vegetarians alike can tuck into their delish meatless buns. The Jnr. Burger is another Stud favourite, that we could easily smash in minutes. A definite must!

Get your hands on The Stud Burger with Stud Chips
Location: 315 Main Road, Sea Point | 98 Kloof Street, Gardens
Hours: Mon-Sun: 11h00–22h00 | *Store times may differ with location
Contact: 087 470 0474 (Sea Point) | 087 470 1229 (Gardens)

studtheburgershop.co.za | Facebook | Instagram

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Zuney Wagyu Burger Bar

Zuney combines a laid-back atmosphere with a commitment to sustainability with their farm-to-table Wagyu burgers. Keep it ‘Classic’ with their Zuney Wagyu patty served with pickles, Wagyu-infused onions and their house-made sauce, all loaded on a light brioche bun. Take it to the next level with the Wacon & Cheese option and a side of tallow fries.

Get your hands on the Cheese
Location: 69a Kloof Street, Gardens
Hours: Thurs-Sat: 11h00–01h00 | Sun-Wed: 11h00–22h00
Contact: 0724675458 | 0795812496 | 0824930930

zuneywagyu.com | Instagram

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Smokin’ Joe’s

Smokin’ Joe’s serves up succulent, smoky burgers that leave a lasting impression. Their tasty beef patties are grilled to perfection and paired with homemade sauces and toppings. Try the Smokin’ Joe, one of their roadhouse-style burgers. Served with two 65-gram beef patties, secret sauce, cheese, roasted tomatoes, caramelised onion, jalapeños, and Smokin’ Joe’s sauce on a toasted bun – it’s a serious knockout!

Get your hands on the Double Impact for something with a slight ‘bite’.
Location: 50 Kloof Street, Gardens
Hours: Sun-Thurs: 11h00–20h30 | Fri-Sat: 11h00–22h30 | Public holidays: 11h00–21h30
Contact: 021 110 5493

smokinjoesburgers.com | Facebook | Instagram

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Dog’s Bollocks at Yard

Set up in a garage in Roodehek Road, no words can quite sum up the Dog’s Bollocks. Their offering is pretty simple – choose between a beef, chicken or vegan patty with your choice of topping and sauce. Make sure you go hungry because the burgers are big, bigger than your head, in fact. You’ll want to wash the deliciousness down with a local craft beer.

Get your hands on The Vag (vegan) with Pepperberry Blue
Location: 6 Roodehek St, Gardens
Hours: Mon-Sun: 09h00-22h00
Contact: 021 461 8134

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Clarke’s Bar & Dining Room

The Clarke’s burger is a no-frills, simple offering that packs a lot of flavour. Imagine a 210g grass-fed beef burger topped with a slice of Klein River Havarti cheese, hugged between a crisp and buttery brioche bun! Clarke’s has nothing to hide and it’s clear why. Possibly one of our favourite places to get a great burger in Cape Town.

Get your hands on The Buttermilk Fried Chicken Sandwich
Location: 133 Bree Street, Cape Town City Centre
Hours: Mon: 07h00-16h00 | Tues – Fri: 07h00-23h00 | Sat: 08h00-23h00 | Sun: 08h00-15h00 | *In the evenings the kitchen closes at 21h30, last rounds at 21h45.
Contact: 021 424 7648

clarkesdining.co.za | Instagram

 

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Rick’s Café Américain

Rick’s has a lot on offer, so to avoid being overwhelmed by the menu, we suggest going in with a plan and ordering the Rick’s Cheeseburger — with a 200g organic beef patty with melted cheddar, gherkins, red onion jam, crunchy lettuce and tomatoes – you won’t be disappointed. For something gamier, sink your teeth into their Ostrich & Gorgonzola Burger; the sweet onion sauce is delectable. Be sure to check out their rooftop bar, they have an impressive drinks selection.

Get your hands on BMB Beef Burger with chilli poppers and fries
Location: 103 Kloof Street Cnr, Weltevreden Avenue, Gardens
Hours: Mon-Sun: 11h00-02h00
Contact: 021 822 1100 | 021 424 1100

rickscafe.co.za | Instagram

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Iron Steak & Bar

If you’re looking for a solid burger, Iron Steak takes their meat seriously. A quintessential steakhouse, their offering includes mouthwatering flame-grilled steaks that come with some incredible sides. We’re fans of the Wagyu Burger topped with Boerenkaas, truffle aïoli and pickles on a buttery brioche bun. Tuck into the Wagyu beef dripping fries to finish it all off. Their Crispy Fried Chicken burger, topped with Korean veggies and gochujang sauce, is also a banger of note.

Get your hands on The Wagyu Burger | *Visit on Wagyu Wednesdays for their special.
Location: 114 Bree Street, Cape Town City Centre
Hours: Mon-Sun: 12h00-22h30
Contact: 021 422 1175

ironsteak.co.za | Facebook | Instagram

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Burger & Lobster

As suggested, these guys specialise in two things, awesome burgers and seafood. Their burgers are lovingly crafted by hand and are 100% pure beef tastiness. We love that they are served on housemade buns and with maple bacon, taking the burger experience to the next level. B&L serves a big burger for a big appetite, and won’t disappoint.

Get your hands on The B&L Burger
Location: 105 Bree Street, Cape Town City Centre
Hours: Mon-Sun: 12h00-22h30
Contact: 021 422 4297

burgerandlobster.co.za | Facebook | Instagram

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Junior Burger

Refreshing the face of fast food, Junior offers quick and satisfying burgers with no fuss and plenty of flavour. They really don’t mess around. You can order a Regular Burger, Cheeseburger or a Cheese Double Trouble with your choice of sides, which are kept simple. You also don’t want to miss out on their Good Vegan Cheeseburger and Crispy Chicken Burger. In classic diner-style tradition, Junior also sells some pretty indulgent double-thick shakes, enough said.

Get your hands on The Double Trouble
Location: Mojo Market, 30 Regent Rd, Sea Point
Hours: Mon-Sun: 08h00-00h00 | *Service starts at 11h00
Contact: Email | Order on UberEats

Facebook | Instagram

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Atlantic Seaboard

Seaside burger and fries? Yes please.

Only Fools

This cosy burger joint in Sea Point is renowned for its classic smash burgers. Their concise menu reflects their focus on quality, offering a few select items they’re exceptionally good at – including a chicken burger and a vegan/vegetarian option. Complementing their juicy burgers, Only Fools serves up delicious sides like fries, cheese fries, chilli pops, and garlic knots; if you love your greens, have at their Caesar salad.

Get your hands on the Classic Burger and a side of Smoked Chilli Pop, to ‘knock your socks’
Location: 82 Regent Rd, Sea Point
Hours: Mon-Sun: 12h00–00h00 | *No under 23s
Contact: 021 492 5166 | *Walk-ins only

onlyfools.co.za | Facebook | Instagram

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The Butcher Shop & Grill

The Butcher Shop & Grill is a firm favourite on the Atlantic Seaboard and offers some amazingly juicy burgers. We’re torn between the Bacon and Cheese and their Fillet Steak Burger – both are hugged by a homemade sesame roll and topped with fresh tomato and onion. A great place to grab a burger in Cape Town with a stunning view of the Atlantic.

Get your hands on the Avo and Camembert Burger
Location: 125 Beach Rd, Mouille Point
Hours: Mon-Sun: 12h00-17h00
Contact: 021 434 0813

thebutchershop.co.za | Facebook | Instagram

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The Press Bar & Grill

Located on Main Road, Seapoint, The Press boasts a cool interior and vibe, as well as seriously tasty food. The Pro-Fressa Burger comes with not one, but two 180g patties with pulled beef, crispy fried onions, chipotle mayo, garlic mayo, lettuce, sliced tomato and pickles. It’s a mouthful but so worth it!

Get your hands on The Portuguese
Location: Laughtons Building, 299 Main Rd, Sea Point
Hours: Mon-Thurs & Sun: 09h00–22h30 | Fri: 08h15–15h00 | Sat: 19h00–00h00
Contact: 021 434 7724

thepressbar.co.za | Facebook | Instagram

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Vagabond Kitchens

When it comes to making burgers, Vagabond Kitchens goes above and beyond. They’re consistently good and always deliver on flavour. What we especially love about their beef burgers is that they’re cooked to perfection, perfectly pink and juicy – which not all restaurants manage to get right. Add this one to your list and thank us later!

Get your hands on their Parmesan fries, the burger experience isn’t complete without them.
Location: Shop G3, The Regent, 21 Regent Rd, Sea Point | 1 Silo Square, Victoria & Alfred Waterfront
Hours: Mon-Sun: 08h00-20h00
Contact: 021 035 1229

vagabondkitchens.co.za | Facebook | Instagram

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Gibsons Gourmet Burgers and Ribs at the V&A Waterfront

If you’re a burger and shake kinda person then you need to get down to Gibsons. Located at the V&A Waterfront, Gibsons boasts a serious burger menu with 35 burger options and 207 milkshakes to suit literally every palate and belly. They have a delicious Tex-Mex-inspired burger with cheddar, jalapeño and guacamole, served with nachos, salsa and sour cream.

The Rolls Royce Governors De-Luxe burger with smoky barbecue sauce, cheddar, bacon, guacamole and sweet mustard is pretty amazing too. You can literally create the burger of your dreams with every kind of topping available, from a variety of cheeses to exactly how you like your onions. Their grain-fed beef burgers are flame-grilled and served with hand-cut fries. Their Famous Onion Blossom is a must! Visit on Mondays for their classic beef burger and beer special.

*FYI, they also have a vegan-friendly options!

Get your hands on The Governor’s De-Luxe
Location: Shop 157, Lower Level, V&A Waterfront | Bay Hotel – 69 Victoria Rd, Camps Bay (Gibson’s Pop-up Food Truck)
Hours: Mon-Sat: 12h00–22h00 | Sun: 12h00–22h30
Contact: 087 357 3465

gibsonsburgers.co.za | Facebook | Instagram

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Conscious Carnivores

Carnivores unite! If ever there was a burger spot to hit up, this would be it. This pop-up store is located on the lot of Makers Landing, and is absolutely worth the visit. Their OG Grass Fed is 200 grams of beefy satisfaction, topped with cheddar, horseradish aioli, red onion, rocket, mature cheddar, maple glazed macon and paprika tomato sauce. Customers can choose between the grass-fed or Wagyu beef (halaal-certified). We promise you this is the ultimate fix.

Get your hands on their OG Waygu
Location: G22 Makers Landing, V&A Waterfront
Hours: Mon-Thurs: 11h00–21h00 | Fri-Sat: 11h00-22h00 | Sun: 11h00-20h00
Contact:072 963 5414

consciouscarnivores.co.za | Facebook | Instagram

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Woodstock & Observatory

Tuck into a burger at these tasty spots in Woodstock and Obz.

Taproom Saltriver

Taproom Salt River is a hotspot for great Devil’s Peak craft beers and burgers in Cape Town. Apart from their amazing burgers, the restaurant always has cool specials, so keep an eye on their menu to see what goodies are on offer.

Get your hands on The Taproom Cheeseburger with Rosemary Fries
Location: 150 Cecil Rd, 1st Floor PALS Building, Salt River
Hours: Mon-Fri: 08h00–22h00 | Sat: 12h00-22h00 | Closed Sundays
Contact: 021 203 0123

taproomsaltriver.co.za | Facebook | Instagram

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Redemption Burgers

Redemption Burgers can be found conveniently placed next to the ATM at the Biscuit Mill – coincidence? We think not. You’ll want to spend your money at this epic biker-vibe spot, with so many fun burger variations and plenty of craft beer on tap – their very own Redemption Lager included.

Get your hands on The Flimsy Gypsy with a 200g free-range ostrich patty and fries.
Location: Block B, Old Biscuit Mill, 375 Albert Rd, Salt River
Hours: Mon-Wed & Sat: 09h00–18h00 | Thurs & Fri: 09h00–20h00 | Sun: 09h00–17h00
Contact: 079 476 3648

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Southern Suburbs

Hit up these burger joints in the Southies.

Jack Black Taproom

Beers and burgers – is there anything better? The Jack Black Taproom offers a home for patrons to sample Jack Black beer and delicious food (including their famous burgers) in a laid back environment. Try their Gochujang Smash Burger, made with two 100g beef patties, Gochujang mayo, pickles, rocket and cheese. You’ll also want to visit on Wednesdays for their burger special; customers can choose between a beef, chicken or veg patty.

Get your hands on the Wow Burger.
Location: 10 Brigid Road, Diep River
Hours: Wed-Fri: 12h00–21h00 | Sat: 12h00–16h00
Contact: 021 447 4151

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Peddlars Pub & Restaurant

Peddlars is an institution in Constantia and really delivers when it comes to good ol’ pub grub. Their beef burgers are hearty and delicious and includes a prime beef patty, as well as chicken and vegan options. Expect rustic fries, different sauce options and a decent portion. We recommend finishing it off with a chocolate brownie and ice cream for dessert!

Get your hands on the Famous Peddlars Beef Burger with bacon, feta and guacamole.
Location: 32 Spaanschemat River Rd & Brounger Rd, Constantia
Hours: Mon-Sun: 08h30–23h00
Contact: 021 794 7747

peddlars.co.za | Facebook | Instagram

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All Over Cape Town

Try these crowd-pleasing burger franchise.

Free Bird

We love fried chicken, and apparently, so does the rest of Cape Town! Free Bird adds their unique take on the classic with the Korean-inspired Kimchi Burger with mayo, miso dressing, kimchi, pineapple and lettuce served on a soft toasted bun. Their Southern BBQ Burger comes with a crispy chicken breast topped with smoky barbecue sauce, mayo, gherkins and crispy onion rings. Looking for something classic? Their Cheese Burger is equally delicious. Strictly free-range, these burgers only use the good stuff and adopt a farm-to-table, homemade approach.

Get your hands on The Free Burger, this signature burger is a banger.
Location: 4 Bree Street, Shop 7 Portside Building, Cape Town City Centre | *see site for other branches.
Hours: Mon-Sun: 10h00–21h00
Contact: 021 569 9369

freebird.co.za | Instagram

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Jerry’s Burger Bar

Found at a few select spots around the city, Jerry’s is always a fail-safe option to get a great burger in Cape Town. The vintage tattoo-style interiors and good selection of craft brews make it a great place for a relaxed after-work drink, date or hang with friends.

Get your hands on The Jack D. with a delicious Jack Daniels basting.
Locations: check on their page here.
Hours: varies with location.

jerrysburgerbar.co.za | Facebook | Instagram

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Hudson’s

Hudson’s has been serving up decent gourmet burgers in Cape Town for a while now. Consistently good, they offer a number of interesting, as well as classic toppings on their burgers and have a full vegan menu. Try the vegan ‘The Frontline Worker’ burger — a Cajun pea protein fillet topped with roasted garlic aioli, lettuce, tomato and homemade pickles! If you’re a meat-eater, you won’t even know the difference, and if you’re vegan, this will become your favourite burger spot.

Get your hands on The Original Royale, a free-range beef patty with streaky bacon, cheddar, battered onion rings and chilli oil.
Locations: check their page here
Hours: varies with location

theburgerjoint.co.za | Facebook | Instagram

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Tiger’s Milk

There are a few Tiger’s Milk branches around Cape Town and they are pretty good. The decor and ambience are always on point, as is the food. Get your hands on an Evil Twin – your choice of patty topped with a cheese slice and house-made truffle-infused mushroom sauce. We love their fries too – an absolute must at Tiger’s Milk.

Get your hands on The Evil Twin.
Locations: check their page here.
Hours: varies with location

tigersmilk.co.za | Facebook | Instagram

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Royale Eatery

You can’t call yourself a burger connoisseur if you haven’t tried burgers at Royale Eatery. They have three locations in Cape Town and for a good reason. They specialise in burgers and have loads of tasty options to choose from, and if those aren’t mouth-watering enough, you could always curate your own. Try their Classic Royale with El Burro tomato salsa for something with a kick. Their vegan patties and extra thick shakes are equally tasty.

Get your hands on Classic Royale with Cheese
Location: 20 Vineyard Rd, Claremont | The Deck on Beach, Rothesay Pl, Mouille Point | Harbour View, Shop 6160 Victoria Wharf Shop Centre, V&A Waterfront
Hours: varies
Contact: 021 206 6636 (Claremont) | 021 879 3402 (Mouille Point) | 021 879 3445 (V&A Waterfront)

royaleeatery.com | Instagram

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Izzy Burger

Izzy’s serves straight-up deliciousness and nothing less. Their burgers are unmatched and their fries are pretty amazing too. We love that they don’t skimp on the sauce and cheese — if things don’t get messy is it even a burger? We would recommend their IzzyStack, if you want something indulgent (and halaal-certified).

Get your hands on the IzzyLong, which is essentially a burger gatsby.
Locations: 111 Sir Lowry Rd, Woodstock | 121 Ottery Rd, Wynberg | 103 Nelson St, Vasco Estate
Hours: varies

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Burger Boss

With the rise of dark kitchens, we are spoilt for choice when it comes to a good take-out burger. One of our top choices has to be Burger Boss, arguably the best thing to come out of hard lockdown. Not just an average takeaway burger, Burger Boss definitely gives some sit-down options a run for their money  — deliciously juicy, perfectly saucy and the freshest burger bun that holds it all together. They don’t skimp on the fries either with a choice of steakhouse, skinny or sweet potato.

Get your hands on The Smokey Boss Burger with fries.
Location: Uber Eats
Hours: Varies

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Not in the mood to eat out? Craft your dream burger at home with our burger recipe round-up, and try our favourite toppings.

Making a great burger has become an art form. There are lots of different techniques and people seem prepared to die on the sword for their coveted secrets. There are, however, a few basics though that make a good burger really great, so read on to find out what burger mistakes you might be guilty of. Make your next batch the best ever.

Don’t Make these Burger Mistakes!

Wrong meat-to-fat ratio

Essentially, you can make a burger patty with any meat you like, but the important thing to remember here is juiciness. For that ideal moisture factor, make sure that you use at least a 80:20 meat-to-fat ratio. This really is the first important step to making sure that you don’t end up with a hockey puck where your burger patty should be.

Over-handling

The cardinal sin of burger mistakes! Be gentle with the meat when putting your patties together; treat it with love. Firstly, you want to work quickly, keeping the meat cold to ensure that the all-important fat stays emulsified. You also want to keep all handling to a minimum, so that you don’t overwork the proteins, leaving you with a tough, sad burger. Squashing the meat together like play dough should be avoided at all costs!

Seasoning incorrectly

Yes, it’s always a good idea to season your food as you’re preparing it and not just at the end of cooking, but when it comes to burgers, you want to wait for as long as possible before adding that salt. The best time to season up your patties is just before you cook them. Salt added too soon breaks down the proteins on the surface of the meat, causing it to be tough and dense. So once you’ve fired up the braai or your pan, generously season your patties on both sides and get cooking.

Not making a slight indentation

Do your burgers puff up? Trying to fit a rounded burger between your buns is not fun, so when (delicately) shaping your patties, press down slightly on the meat with your thumb to form a little indentation or ‘divot’. This not only prevents it from puffing up, but also stops it from shrinking too much.

Weird add-ins

Burgers are very personal and everyone has a recipe that they trust – sometimes, they can be guilty of having all sorts of things added to them. Here is where we pause and think of the classic Eddie Murphy skit about his mother’s hamburgers, with chunks of green peppers and onions poking out of them. Don’t be like Eddie’s mom, keep your mix simple – they don’t need egg, breadcrumbs, onions or ridiculous spices. Whatever your mix of meat is, just keep it like that. Let your patty do the talking.

Cooking with low-heat

Similar to a piece of steak, you want a good sear on that patty. So, give your pan or braai a good amount of time to heat up before you pop that patty on the heat. You want caramelisation, not stewing action.

Touching the burgers too much as they cook

Ok, so you’ve got the perfect fat:meat ratio, you’ve lovingly put the patties together, your pan or grill is nice and hot, and your burgers have been seasoned at the right time – don’t let it all fall apart at the last minute by cooking it incorrectly. Do you love to press down on your burger with your spatula, just to hear it sizzle? Yeah, don’t do that, that sizzle you’re hearing is all that moisture escaping, moisture you’ve worked so hard to retain. Just leave the burgers for about 4 or 5 minutes on one side before flipping it for another 2 minutes, using your spatula only to lift the burgers off the grill.

Cutting into the patty to check doneness

We’re pretty sure that you’ve grasped the importance of retaining moisture in your burger. Cutting into your burger releases all that juiciness. Just don’t do it.

Eating it too soon

We know, we know – it’s going to be the best burger ever, but you need to have patience. As with all meat, allowing your burger to rest before eating it will allow the protein to relax and the juices to settle, meaning your burger won’t leak out all over your buns as soon as you bite into it.

Not serving on a proper hamburger roll

This is not the time for anything other than a hamburger roll. Keep your ciabattas, pita bread or, heaven forbid, white sandwich bread for another day.

What? No Fries?

Salads, potato wedges, vegetable chips or alternative root crisps are not welcome here. You’re after chips, preferably erring on the slimmer, more frite-like side, with tomato sauce – or mayonnaise if you’re feeling European. Here’s how to make the perfect French fries.

Test Your Burger-Making Skills

Awesome, you’ve nailed the format – no burger mistakes for you. Get inspired by these recipes and create your burger masterpiece. Try our Pork Burger with Bourbon BBQ Sauce, Bacon & Cheese or these Cheesy Pretzel Roll Sliders with Wagyu Beef.

Want more? Check out our droolworthy round-up of ultimate burger recipes.

Wine Concepts is thrilled to invite wine lovers to the fourth annual Grape Escape Wine Festival. Following the success of previous festivals, this year’s event promises to be an exclusive evening of exceptional wine tasting.

Delicious snacks will be served throughout the evening to perfectly complement the tasting experience.

What to expect

The festival will feature an exciting and diverse selection of wines from uncommon varieties and blends, including Cinsault, Alberino, Mourvèdre, Gruner Veltliner, Sangiovese, Nebbiolo, Barbera, Chenin Blanc, and Chenin-driven blends, as well as captivating Rhône varieties such as Viognier, Roussanne, Syrah, and Grenache.

Buy your tickets and get ready to ‘Escape the Norm’…

Attendees will have the opportunity to taste the best offerings of these varietals and blends from 40 of the country’s top wine producers. Delicious snacks will be served throughout the evening to perfectly complement the tasting experience.

All showcased wines will be available to order at discounted prices from Wine Concepts on the evening, making it a great opportunity for attendees to stock up on their favourite wines. Don’t miss out on this chance to expand your wine palate and discover some new, exciting wines. Buy your tickets and get ready to ‘Escape the Norm’ with Wine Concepts.

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The Grape Escape Wine Festival 2024

Only 200 tickets are available, and these can conveniently be purchased via, Webtickets or at any Wine Concepts branch. Alternatively, tickets will be available at the door on the day of the event. All tickets are subject to availability.

Venue: Moyo Restaurant, Kirstenbosch, Cape Town
Date: Thursday, 6th June 2024
Time: 18h00 to 21h00
Cost: R 500.00 per person – includes entrance, wine glass and light snacks.

For more information, email Renette or email Niël or call 021 671 9030.

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