Tuesday, October 6, 2015

Wheat-free, dairy-free butternut pancakes

Such a nutritious breakfast, these pancakes are great with savoury toppings like avo and smoked salmon plus a little goat's cheese (optional). It's also a great way to use leftover butternut.

This recipe of mine was featured in the September issue of Women's Health South Africa magazine.
Make them the night before!

Photo credit: Sean Calitz



Ingredients:

2 cups rolled oats
1 tsp ground nutmeg
1 tsp ground cinnamon
1 vanilla pod, deseeded
1 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
150g roasted butternut
¾ cup almond milk,
plus 1 cup extra
4 large free-
range eggs
Olive oil, for frying

TOPPINGS:
80g smoked salmon
1 avocado, sliced
½ log soft creamy
goat’s cheese
50g pumpkin seeds, chopped
1 lemon, quartered

1/ Perfect for Sunday brunch, start making the batter the night before, so that the oats have time to soak up all the flavours. Place oats, nutmeg, cinnamon, vanilla, baking powder, baking soda and salt into a food processor and blitz to combine.
2/ Mash the butternut
in a bowl, then, using
a hand-blender, blend
¾ cup almond milk with the butternut to form a purée. Add to oat mixture.
3/ Crack the eggs into
the oat mixture and
blend again until well combined. Place the
batter in a bowl, cover
with cling film and place
in the fridge overnight.
4/ Come morning,
the batter would have thickened quite a bit. Mix in the remaining cup almond milk to loosen the mixture.
5/ Heat a non-stick frying pan and drizzle in a little
oil if necessary. Cook the pancakes in batches until golden. Set aside in the oven to keep warm. Don’t pile on top of one another
as the pancakes may stick. You should get 12 thick pancakes out of the mixture (about 10
to 15cm in diameter).
6/ Divide the pancakes among four plates. Divide the toppings over the pancakes and squeeze
a little lemon juice on top.

Serves 4. Per serving (322g): 2 131kJ, 26g fat (5g sat), 39g carbs, 470mg sodium, 10g fibre, 32g protein

Thursday, September 24, 2015

It's Me on TV! Making gluten-free granola for HecticNine9

I cooked a batch of my gluten-free granola on SABC2 TV show HecticNine9 this week. Check out the videos here:

https://www.youtube.com/watch?v=dtznYT3qPng&feature=youtu.be&a





And the second part of the segment here:

https://www.youtube.com/watch?v=0CdCcSnqO4Y&feature=youtu.be&a


It was such fun and I loved meeting all the wonderful people that make this cool TV show possible. 

Tuesday, September 22, 2015

Gluten-free Granola


I love making a batch of this on the weekends. You can eat it for brekky or as a 'trail mix' snack. It's full of amazing energy-boosting nutrients. It was also published in the September issue of Women's Health magazine. Photo: Sean Calitz.



 
2 tbsp freshly grated ginger
1/3 cup desiccated coconut
2/3 cup coconut flakes
1 cup almonds, chopped
1/3 cup macadamia, chopped
1/3 cup pumpkin seeds
1 cup dates, chopped
Pinch ground cinnamon
Pinch ground nutmeg
½ cup raisins (optional)
½ cup coconut oil



1/ Preheat oven to 180°C.
2/ Mix all the ingredients together in a large bowl, making sure that the coconut oil coats evenly.
3/ Spread the mixture onto a baking-paper-lined baking tray and bake for 15 minutes, or until golden brown. Remove from the oven and allow to cool. Pop this mixture into a large sealable container, or divide it into five zip-lock bags. Breakfast sorted for the week? Hell yeah!

Hope on Hopkins new Cape Town Distillery


I went for a gin tasting at Hope on Hopkins – it's the mother city's first gin distillery, based in Salt River. Gin is certainly very trendy at the moment and I'm a massive fan of a good G&T, so I'm more than happy to see all these artisan products popping up. I also frequent Mother's Ruin (https://www.facebook.com/mothersruincpt) on Bree Street and the secret gin bar behind Honest Chocolate (http://www.honestchocolate.co.za/) on Wale Street – both of these gin bars stock a variety of SA products and some intriguing international options.


While you can currently only buy the  London Dry-style gin, the SA-style (with Buchu) is super-delicious and aromatic and will be available soon. It's called the Salt River Gin. What a great Christmas present idea!!!

For more information, visit their website: http://hopeonhopkins.co.za/
Tours and tastings can be arranged by appointment on late afternoons, from Wednesday to Saturday for groups of up to 12 people.



Monday, September 21, 2015

Wheat-free, dairy-free dark-chocolate brownie recipe


Craving something sweet, but trying to avoid wheat and dairy? Whip up a batch of these super-easy, deadly delicious dark-chocolate brownies. You’ll actually have to convince people that there’s no butter – they’re that rich.
The good news is that they’re also packed with nutrients: antioxidants (thanks to the good-quality dark chocolate), they’ll improve your skin and hair (thanks to the coconut oil) and they’ll help to reduce blood pressure, strengthen your bones and may even help fight cancer (thanks to the ground almonds).

What You Need
160g good-quality dark chocolate (Lindt 70% and above does not contain dairy)
½ cup coconut oil
¾ cup almond flour
1 cup dark demerara sugar
½ tsp salt
¼ tsp bicarbonate of soda
1Tbsp good-quality cocoa powder (I use Nomu)
2 extra-large free-range eggs
1 cup almonds, roughly chopped

Method

1/Preheat oven to 180°C. Grease a 20cm ovenproof baking pan or ceramic dish.
2/ Melt the chocolate and coconut oil in a saucepan over low heat. Place all the dry ingredients into a bowl. In a separate bowl, beat the eggs until frothy and well-combined. Make a well in the centre of the dry mixture. Pour the egg mixture into the well. Pour in the melted chocolate mixture.
3/ Mix the batter together with an electric mixer. It will appear thin at first, but will soon thicken up and become smooth and glossy. Pour mixture into prepared tin and spread out evenly with a spatula. Add almonds and press in gently with a spatula.
4/ Bake the brownies for about 30 minutes (or until set). I like it when the edges are slightly crunchier. Rest tray on a wire rack and allow to cool a bit before slicing. 



Gluten-free Dairy-free breakfast bars

I make a batch of these on the weekend and I'm sorted for brekky-on-the-go during a busy deadline week! My recipe was also published in the September issue of Women's Health magazine (below).




What You Need


1 tsp coconut oil, for greasing tray
2½ cups rolled oats
¼ cup raw cacao nibs
100g pistachios, shelled and chopped
50g almonds, chopped
50g pumpkin seeds
50g goji berries
¼ cup coconut flour
½ cup coconut flakes
1½ cups almond milk (or coconut milk), divided
5 medjool dates, pitted and chopped
2 ripe bananas


Method

1/ Preheat oven to 120°C and grease a large ovenproof deep-dish tray.
2/ Place the oats, cacao nibs, pistachios, almonds, pumpkin seeds, goji berries, coconut flour and flakes into a large bowl. Mix to combine and form a well in the centre.
3/ Place 1 cup almond milk in a small saucepan over medium-high heat. Add in the dates and stir occasionally until the milk is bubbling and the dates start to break down, forming a syrup. Pour into the oat mixture and stir to combine.
4/ Mash the ripe bananas and, using a hand blender, blend in the remaining half cup of milk to form a thick liquid. Mix this into the oat mixture until everything is evenly covered.
5/ Press the mixture into the dish and bake for one hour, then turn the temperature up to 150°C and bake for a further 20 minutes or until the edges are nice and golden, but the mixture is still chewy. Remove and allow to cool slightly before slicing into 12 bars.

Healthy tuna-avo lettuce cups



Want a quick and healthy lunch idea?

What You Need:

1 tin tuna
1 ripe avo
1 tbsp preserved lemon, finely chopped
salt
freshly ground black pepper
cos lettuce leaves

Method:

1/ Mix the tuna, avo, preserved lemon, salt and pepper together in a bowl.
2/ Spoon dollops onto crunchy lettuce cups and eat!

It's perfect for an office lunch at your desk on a busy day!

Cara Cara orange and almond tart





Citrus is in season and theres such a wide variety on SA shelves right now.
You can make this cake with any kind of oranges, naartjies or even lemon (throw in some poppy seeds too while youre at it). 

Instead of using regular sugar, food ed Amy Rankin tested Naturas range of GM-free, unrefined, unbleached sugars (suitable for vegans). Bone char is used when processing regular (refined and bleached) sugar, so check your labels to make sure youre using a vegan-friendly product! To make this cake vegan-friendly, replace 6 eggs with 6 tablespoons flaxseeds mixed with 15 tablespoons water. Blitz together in a blender and allow consistency to become gooey.

What You Need

1 tsp coconut oil, for greasing
6 extra-large free-range eggs
200g Naturas Dark Demerara sugar (or brown sugar), plus 50g extra
200g almond flour
1 tsp baking powder
2 cara cara oranges (or regular oranges), zested
¼ cup Naturas Demerara powdered sugar (or icing sugar)
¼ cup coconut flakes

Method

1/ grease a round springform cake tin and set the oven to 160 degrees Celsius. 
2/ Crack all the eggs into a bowl and add 200g sugar. Beat until well-combined and fluffy, about 2 minutes
3/ Stir in the almond flour, baking powder and orange zest until just combined. Pour mixture into the cake tin and bake for 30 minutes.
4/ In the mean time,  squeeze the juice from one cara cara orange into a small saucepan, add 50g sugar and stir over a medium-high heat until the sugar dissolves.
5/ Peel and remove the segments from the second cara cara orange, add to the cooking liquid and cook further, until a sticky syrup forms. Add a little water to loosen if necessary. 
6/ Remove tart from oven and allow to cool in tin slightly. Remove from tin and place on a serving plate. Pour cooled syrup over.
7/ Just before serving, sprinkle coconut flakes over the cake and the icing sugar on top.



Cooks note: if youre diabetic or allergic to sugar, use xylitol instead of sugar for the cake and syrup and serve with coconut flakes only.



Thursday, May 28, 2015

Happy Burger Day Healthy Recipe




Yes, you can make a healthy – and super-tasty burger. Try this gluten-free recipe that I made and if you want to keep it dairy-free, just ditch the goat's cheese. Although just a small amount of it will go a long way! Serve with some sweet-potato chips on the side!

Make 8, serves 4.

What you need:

500g ostrich mince
1 red onion, finely chopped
1 clove garlic, finely chopped
1 small red chilli, deseeded and finely chopped
1 jumbo free-range egg
1 tbsp gluten-free rice flour
Finely chopped fresh herbs, like basil and parsley
Ground coriander
Salt and pepper
16 large brown mushrooms, stipes removed
Extra-virgin olive oil
Butter-lettuce leaves
Two tomatoes, sliced into rings
Chevré, for serving (optional)
Chilli sauce, for serving (optional)

Method:
1/ Combine the mince, onion, garlic, chilli, egg, flour, herbs and spices in a large bowl. Make eight small patties.
2/ Sprinkle some extra-virgin olive oil onto a hot griddle pan and cook the patties in batches. Set aside to keep warm in the oven.
3/ While the pan is nice and hot, add a little more olive oil and sear the mushroom caps in batches until slightly browned and cooked.
4/ Assemble the “burgers” by laying down 8 mushroom caps, topping with a piece of lettuce, a slice of tomato, a patty and some goat’s cheese (optional), plus a drizzle of chilli sauce for those wanting extra zing. Top with the other mushroom halves and serve.

Vegetarian Bibimbap Recipe



I received a box of fresh produce and rice from Spekko with a tag saying: inspiration. I had to come up with a recipe using the rice and fresh produce, which included 1 purple cabbage, 3 peppers, 2 bags of Spekko rice, baby fennel, mushrooms and spices. Heres what I did:




The first thing that popped into my mind was to make stuffed peppers, but I thought that would be a bit boring, so I decided to make a vegetarian version of a Korean dish that I like, called Bibimbap, meaning ‘mixed rice’. Its essentially fried rice served in a warm (or hot stone) bowl, with sautéed vegetables arranged in separate sections (usually including ground beef) on top with chilli paste and a raw egg in the centre. The dish is served like this and just before you eat it, you take chopsticks and mix it all together. The egg will scramble with the rice because of the hot temperature, but, if raw egg freaks you out, just gently fry or poach the egg and pop it in the centre before serving.


What You Need
1 cup of spekko brown basmati rice
Extra-virgin olive oil or avocado oil
1 clove garlic, very finely chopped
10-12 mushrooms, roughly chopped
2 handfuls of baby spinach
1 large carrot, finely sliced (or julienned)
1/3 head of purple cabbage, finely sliced
1 head baby fennel, finely sliced
Sriracha sauce (traditionally, gochujang is used)
1 red pepper, finely sliced
1 handful of fresh sprouts
2 extra-large free-range eggs
2 spring onions, finely sliced
Toasted sesame seeds


Method
1/ Cook rice according to packet instructions.
2/ Get your sauté pan hot and ready – youre going to cook the veggies in individual batches and then set them aside in different bowls.
3/ Add a drizzle of oil, then add the garlic, cook for 30 seconds, then add mushrooms. Once mushrooms are cooked, remove from pan, place in a bowl, put the pan back on heat with a drizzle of oil and cook the spinach. Once the spinach has wilted, remove, place in a bowl and set aside. Do the same with the carrot, cabbage and fennel. You want the carrot, cabbage and fennel to be cooked, but they must still retain a crunch.



4/ Once the rice is cooked, add some oil to a wok and start frying the rice. After a few minutes, add a few squirts of Sriracha sauce. This adds a great garlic/chilli flavour. Add more if you dont mind a little heat. Stir into the rice and fry for another few minutes.
5/Spoon rice into hot stone bowls, or, if you do not have the correct bowls, simply assemble the ingredients in the wok as follows: place each of the vegetables on top of the rice in segments, including the fresh peppers and sprouts. Leave a space in the centre for the eggs.
6/ Break the eggs carefully into the centre of the vegetables. Top with spring onions and sesame seeds and serve. Mix at the table and eat. Add extra Sriracha sauce if needed.












Gluten-free fig, honey & almond tart

This is a really simple gluten-free, dairy-free tart. If you prefer things a little more on the savoury side, then just leave out the xylitol. I made it for the WH ed for her birthday a couple weeks ago and it's a winner!

 

What You Need
6 tbsp coconut oil
3 jumbo free-range eggs
3 tbsp xylitol
2 cups almond flour
1 pinch salt
1/4 cup honey
10 to 12 fresh figs, quartered

Method
1/Preheat oven to 180. Grease a spring-form cake tin or tart dish with coconut oil.
2/ Add all the ingredients and mix well until there are no lumps.
3/ Pour into the greased cake tin. Add fig quarters in concentric circles and bake for 40 to 50 minutes or until golden, but the interior is still soft and moist.

Tuesday, May 12, 2015

The truth about olive oil – a visit to Gabrielskloof

I was lucky enough to be invited out to a boutique wine and olive oil farm in Bot River called Gabrieldskloof to learn about how extra-virgin olive oil is made and about all its nutritional values and properties.



The timing of this visit coincided with the fact that lately a few people have been asking me what I think of olive oil and the (new) fear that it might be carcinogenic. Calm your panties people – there are some facts to get straight here. AND IT IS GOOD FOR YOU!

Here are 10 very important facts I learn't about extra-virgin olive oil:

1. Extra-virgin olive oil has a smoking point of 207 degrees Celsius, this means that for your general roasting (180 - 200), extra-virgin olive oil is ideal. Don't use it for deep-frying (who can afford to anyway?). Best for drizzling over anything: pastas, salads, pizzas and used in dips.

2. For an olive oil to be classified as extra-virgin, there are strict processes and measures taken in SA. To make sure you are getting quality-assured extra-virgin olive oil, always only buy olive oil with the SA OLIVE stamp. And only buy bottles that say "extra virgin".



3. For an olive oil to be classified as extra-virgin, it has to be pressed (or, more accurately, cold-extract) within 12 hours of picking. Gabrielskloof does theirs within six hours.

4. You must consume extra-virgin olive oil within 1 to 2 months of opening. Oxygen interaction and light will make the olive oil go rancid and olive oil loses nutrients as it ages. Store it in a dark, cool cupboard and never decant it into those colourless glass bottles you so often see on local restaurant tables. In fact, never use olive oil from said glass decanters at restaurants.

5. Want to know how you can tell that an olive oil is going off/has gone off? It has an oily, buttery smell. Fresh extra-virgin olive oil will smell like earth and artichokes (indicative of the fruit).

6. Olive oil only has a shelf life of two years and will often only reach supermarkets four months after pressing. This is why it's important to check the SA OLIVE stamp as it will also have the vintage of the olive oil. Do not consume a olive oil older than two years, i.e: no 2012 vintage in 2015.

7. Always buy olive oil in antique (green) glass bottle or a tin instead of a colourless glass bottle, this will help preserve it.

8. Most olive oil producers no longer 'press' olive oil, but instead use cold extraction. This is a more hygienic practice and it is done in a room with a cool temperature (very important in SA, where our temperatures are high). Gabrielskloof extracts their olive oil in a room set to 18 degrees Celsius.

9. Extra-virgin olive oil is packed with nutrients and very high in monounsaturated fatty acids and is a really healthy alternative to other vegetable oils. You can also rub it into your skin as a moisturiser.

10. South Africa produces excellent quality extra-virgin olive oils and many local producers have won big international awards. Always rather support local (not only for the carbon footprint), but because you can be assured of the quality of local oils (remember the SA OLIVE stamp).

For more info on Gabrielskloof, visit: http://www.gabrielskloof.co.za/olives-lavender/
For more info on SA OLIVE, visit: http://www.saolive.co.za







Homemade gluten-free pizza with bacon jam and goat's cheese




After a sweaty SWEAT 1000 workout tonight I was craving salt and some carbs. I'd had a low carb day: bananas for breakfast, leftover roast chicken and avo for lunch, so I decided to cook up some gluten-free pizzas.

Normally I would make the bases from scratch, but – sweaty gym gear in tow – I needed a quick fix and found these awesome gluten-free pizza bases at my local SPAR. The brand is Mom 'n Ty's (a local Cape Town gluten-free food company) and the pizzas are pre-baked, so just need 10 minutes in a super-hot oven (230 degrees C) and you're done.



I also received a jar of Melissa's The Food Shop's Bacon Jam to try out, so I killed two birds with one stone and whipped up some quick pizzas – my husband was only too thrilled to be getting pizza on a week night ;-)

I bought some Karoo goat's milk cheddar (I already had chevré in the fridge), grabbed some tomato paste out the cupboard and set to work.

I spread a 1 tbsp tomato paste thinly on each base, sprinkled over some chevré and grated cheddar, dolloped bits of bacon jam over and shoved the pizza bases in the oven. Out and on my plate all in less than 15 minutes! Now that's quick eating! I sprinkled some fresh home-grown basil over, a drizzle of olive oil and a pinch of dried chilli flakes before serving. YUM! Definitely a new quick-and-easy fave. I'll just add some fresh ago on top afterwards next time.




Wednesday, May 6, 2015

Paleo-style banana-nut muffin recipe




This recipe is #grainfree, #glutenfree and #dairyfree. To make it vegan, simply whip up some flax seeds with water to replace the eggs. There is absolutely no sugar or sugar replacement added, making them a great breakfast for diabetics.

The bananas and coconut flour give off some sweetness, although these are definitely more savoury and nutty. You can add a touch of honey to the mixture if you prefer a sweeter treat. The muffins are also very light and fluffly, unlike some other gluten-free recipes, which tend to be pretty dense.



What You Need

Makes 12 muffins

3 ripe bananas
4 free-range extra-large eggs
¼ cup coconut oil
½ cup coconut flour
¼ cup almond flour
1 tsp baking soda
Seeds from a vanilla pod (or 1 tsp vanilla essence)

Method

1/ Preheat oven to 200 degrees Celsius.
2/ Mash banana, mix in eggs and coconut oil until well-combined.
3/ Add in the rest of the ingredients and mix until fairly smooth.
4/ Pour equal amounts of batter into the muffin tray.
5/ Bake for 15 minutes until golden and set.
6/ Remove from oven and allow to cool in muffin tray, before serving.

Gluten-free, dairy-free pancakes





 
When I was about 10, my dad’s mother taught me how to make the simplest pancakes with the Number 1 recipe. It’s called “Number 1”, because you only need one portion of each ingredient, so as a 10-year-old, I memorised it and still use it today. However, I’ve tweaked the ingredients to make the pancakes suit my gluten-free, dairy-free lifestyle.

What You Need

1 cup of soy milk
1 cup of gluten-free cake flour
1 egg
1 tsp baking powder
1 tbps of oil

Method

1/ Mix all the ingredients together and gently fry dollops of batter in a pan over medium heat. 

2/ Serve a stack of flapjacks with fresh fruit (blueberries, strawberries, pomegranate arils) and honey and a sprinkling of cinnamon if you like.
 

Azure food and wine pairing dinner with Stellenzicht Wines

A couple weeks ago I attended one of Azure's Food & Wine Pairing Evenings hosted by Stellenzicht winemaker, Guy Webber and Azure Executive Chef, Christo Pretorius. 





After being shown to our table with a glass of Sauvignon Blanc in hand, I found myself luckily placed next to the winemaker. He explained that the Golden Triangle wines that we were tasting got their name from the "golden ratio" (2:2:1), which indicates perfect balance, which he feels is also reflected in the wines he makes. We also spoke about his love of Pinotage and he was determined to change my not-the-biggest-fan-of-Pinotage mind. He succeeded.


 After our amuse bouche and delightful breads (yes, they have gluten-free breads available!!), the chef introduced the rest of the meal and Guy got up to talk a bit more about the wines.


 We started with a sous vide salmon trout with oyster soup, which was paired with the Stellenzicht Sémillon Reserve 2009. It was probably my favourite wine of the night! You don't often find a 100-percent Sémillon and the wine had a lovely complexity and full-mouth flavour that had me asking for a second glass in, well, seconds.

Next up was the hanger steak tartare with sourdough toast, mustard mayo, egg yolk, crispy capers and pickled onion. This was paired with the Stellenzicht Rhapsody 2007, a Cape Blend (Yes, that means it contains more than 30-percent Pinotage), which was a rich, robust blend. Spicy and fruity.

We then had a rather impressive palate cleanser (just look at this pic!), before moving on to the Char Sui Blesbok with barbecue glaze, mushroom ragout, potato espuma and gremolata sauce. This was paired with the Plum Pudding Hill Syrah 2009. I'm a big Shiraz-lover, so I was looking forward to this one! An elegant, fruity, spicy wine that left me wanting more... But it was a pretty even toss-up between the Rhapsody and the Plum Pudding.





Our dessert consisted of a black sesame cake with port ice cream, coconut crumble and cured lemongrass. Paired with this was the Cellarmaster's Release Chardonnay, which contains no sulphates – something else Guy is very passionate about. The wine was buttery, yet fresh and clean. I thought it worked nicely with the dessert, but it was a bit tricky for my palate to go from two big reds back to a white and perhaps I didn't appreciate the Chardonnay as much as I would have if I'd tried it before the reds.

We left soon after the petit fours were served as we were tired and had probably had too much wine at this stage! All in all it was a fantastic evening and I definitely recommend it for anyone who has an interest in food and wine pairing – and great conversation.


The next one: Friday 29 May: Morgenster Wine & Olive Estate
Based in Somerset West and dating back to 1711, Morgenster produces internationally acclaimed Bordeaux-style wines and award-winning extra-virgin olive oil, with four Bordeaux cultivars grown on the Estate: Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.

For more info on Stellenzicht wines, visit https://www.stellenzicht.co.za/

What else is new at Azure:

The Dinner & Movie nights make for an ideal winter date night or evening out with friends or family. For only R475 per person, movie fans get to combine the pleasures of a three-course menu at Azure with a VIP silver screen experience, courtesy of the hotel’s very own 16-seater cinema. The hotel’s monthly movie schedule meanwhile features something for everyone, from recent blockbusters (The Hunger Games – Catching Fire) and comedies (The Internship), to classics (Casablanca), dramas (Black Swan) and chick flicks (Sex and The City).

Visit http://www.12apostleshotel.com/ for more info.

Thursday, April 23, 2015

Launch of the New Bacon Bar on Bree Street

Tonight I was invited to the launch of the brand new bacon bar on Bree Street (where else?).
The bustling spot, previously home to Sarah Ord Interiors, was packed with journos, local foodies, a giraffe and the fabulous Roger from Jorgensen's distillery – who was there launching his new hibiscus pink gin. (For more info, visit: http://www.jd7.co.za)


The decor is minimalistic, but rustic-chic, as most Bree-town spots are. I loved the wallpaper downstairs, next to the room that acts as an art gallery. 

The bacon bas is the brainchild of Richard Bosman – well-known for his charcuterie around South Africa – and will feature a menu of sandwiches and a selection of his meats for tasting and for sale to take home. They do not yet have a liquor licence, but are awaiting approval.





With the success of the bacon bar in Franschhoek, it's no surprise that Cape Town would want its own taste of piggy, although one of my favourite things tonight – besides the crispy crackling, also for sale – was not made from pig at all. I loved the chicken wings, basted in bacon sauce. I mean, who does not love a sticky chicken wing (as long as no one is watching you getting down and dirty, looking like The Bone Collector)?

The bar is a daytime spot – but it will stay open at night for #firstThursdays – so make sure to grab some lunch when you're in the neighbourhood.


Wine and Food Winter Weekend Getaways at Bushmans Kloof

Planning a getaway this winter? Look no further than the Cederberg! Bushmans Kloof Wilderness Reserve and Wellness Retreat is the go-to destination for delicious signature Food and Wine Weekends held in June, July and August.


Executive Chef Floris Smith will be teaming up with respected local winemakers from four top wine farms, to create inspired culinary creations that perfectly capture the tastes and flavours of the Cape Floral Kingdom.
All weekends will include special presentations, talks and tastings, nature drives, rock-art excursions, all meals, wine and lodge activities.

The dates for the gourmet weekend getaways are as follows:

Glen Carlou 29 – 31 May 2015
Bouchard Finlayson 26 - 28 June 2015
Cederberg Private Cellar 24 – 26 July 2015
Constantia Uitsig 21 – 23 August 2015




From R2 635 per person per night, sharing and including all meals and lodge activities
Follow these guys on twitter for more info:
@BushmansKloof
@FiveStarPRZA

New Cape Town City Walk Saturdays

The first ever City Walk Saturdays was launched by the Cape Town Partnership last weekend on the 18th of April.



The event featured Capoeira, tango and swing dance sessions, a tranquillity zone with meditation and yoga, jumping castles and kids storytelling time. Skateboarders whizzed through the space and curious squirrels watched as giant scrabble and pavement chalk unfolded. Onlookers were treated to special sound effects of the Sound Project and puppets entertained people along the route... just imagine the colourful, cultural circus...

The City Walk is a new storytelling route that encompasses the Company’s Gardens, St George’s Mall and the Fanwalk. It will be activated every third Saturday of the month – expect events, installations, experimental ideas and art. The next ones take place on 16 May and the one after on 20 June from 10am to 2pm.

Locals and visitors will be able to access the City Walk area’s cultural, architectural and historical landmarks through the route map, available at outlets along the way and through Cape Town Tourism.

For more information follow the Cape Town Partnership on Twitter @ctpartnership and use #walkcapetown, or visit http://www.capetownpartnership.co.za or call 021 419 1881.

Monday, April 20, 2015

New Monthly Good Night Market at the V&A Waterfront Watershed

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Make sure you're free next week Wednesday for the launch of the inaugural Monthly ‘Good Night Market’ at the V&A Waterfront's newly revamped creative space: The Watershed.

The market is expected to run every last Wednesday of the month. Entertainment will run from 6pm to 9pm: a celebration of local creativity. Expect live music, artsy food trucks, stylish drinks bar, exhibitions and a general good time!

A large-scale photographic exhibition called “Unordinary” will be housed in the east wing of The Watershed on the evening of the first Good Night Market, with visitors free to explore all The Watershed has to offer.

Entrance to the Good Night Market is free.

South Africa's First Pinotage Lounge



L’Avenir wine estate in Stellenbosch has unveiled its exclusive Pinotage Lounge... Enthusiasts of the varietal can experience exclusive tastings hosted by the winemaker, Dirk Coetzee. Not only can the space be booked for intimate events and corporate functions, but visitors now have the opportunity to taste and purchase rare older vintages dating back to the 1970s.

Pinotage, a blend of the notoriously fickle Pinot Noir grape and the hardier Hermitage (commonly known as Cinsault), has been cultivated exclusively in South Africa since the early 1940s and is recognised for its red-fruit characteristics often showing notes of chocolate and tobacco with soft tannins on the palate.







Book your vista by emailing info@lavenir.co.za or contact Hantie Smit on 083 627 5551.  For more information about the wine estate, visit http://www.lavenirestate.co.za/legal