If you’re in Cape Town, you’ve probably tasted the amazingness that is Scandalous Food Truck. They were kind enough to share their slow-roasted brisket piadine recipe with us, so that everyone in SA can taste this gourmet street food goodness. And if you haven’t check them out there, be sure to visit their website.
After six years in the corporate world, Lesego Semenya took off his tie, put on an apron and set off to
study cuisine at one of the leading chef academies in the country. Now, this classically trained chef (aka LesDaChef) is making it his mission to educate, entertain and show that cooking good food is not really that complicated. And he’s here to show us how to make his yummy tapenade.
We’re reinventing the wine cocktail in a big way (and right in time for the warmer weather!) by turning them into gourmet slushies! Berries are coming into season and they pair perfectly with vanilla and a glass of robust red. Introducing our amazing Merlot slushies!
Now, we know that you aren’t technically supposed to mix fish and red wine, but the wine rules are
changing. Once you’ve tried a piece roast salmon smothered in our red-wine butter, there’s no going back.
Whether you are having people over this weekend or just chilling, our salted chocolate bark makes for an amazing bar or movie snack.
No matter your party snack, a classic blue cheese dip will always be a winning accompaniment that everyone will love. Pop toothpicks into your crudités, grilled mushrooms or olives for easy dipping.
Do you love the taste of jelly babies as much as we do? We decided to take things a step further for the long weekend and try to turn this flavour into a fun boozy treat. Try these babies out and let us know what you think.
We love entertaining, and when we have special guests over for lunch or dinner, we also like to make a splash. This is an absolutely gorgeous meal of gourmet lamb chops that will leave your guests in awe, and it gives you a chance to make the most of the last of this summer’s produce.
When it comes to entertaining there are a few definite dos and don’ts. From keeping it within your budget to providing your guests with a nourishing, unforgettable meal, we dispel the three biggest mistakes that hosts make and how to do it better next time. Here it is: entertaining faux pas 101.
I love entertaining. My mum has trained me, from an almost concerning age, to be the most wonderful (if not slightly over-bearing) host. I never run out of ice. I always remember that my granny is allergic to avocado and although she’s not allergic to raisins, she truly despises them. I know that good red wine should be served slightly chilled and not, as the lowly heathens say, at ‘room temperature.’ I own a superb array of napkins and my cheesecake has been known to soothe even the most cantankerous dinner guests. Here are my trusted tips to making a dinner party as light, decadent and impressive as a perfectly-baked soufflé.