Category: Side Bar
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Biltong Mousse, Crispy Onion Rings and Tomato Gazpacho
We feature executive chef of the Sandton Convention Centre Chef James Khoza’s recipe for Biltong Mousse, served with…
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Tsogo Sun celebrates World Champagne Day
From the 19th of October, World Champagne Day, through to the 21st, Tsogo Sun will be celebrating with…
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Hotel Verde Cape Town looks at the real return on building a green hotel
Hotel Verde Cape Town provides a great case study of what goes into the building and running of…
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Bidfood Updates and Educates the Industry on Food Safety
At a recent Bidfood Food Safety Awareness Forum, the question was raised: How do you know if the…
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The Restaurant @ The Nek by Chef Dylan Laity opens its doors
New to the Constantia Nek dining scene is fine dining restaurant The Restaurant @ The Nek, headed up…
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Springbok Loin, Sweet Corn Polenta, Butternut Puree and Pomegranate Gel
Chef Henrico Grobbelaar from the SA Culinary Olympic Team, uses South African cuisine as his inspiration for this…
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Melktert with Basil Meringue
Chef Oscar Baard from the SA Culinary Olympic Team, uses South African cuisine as his inspiration for this…
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Kale Pakora with Vade and Cracked Chickpeas
Dion Vengatass from the South African Culinary Olympic Team, used SA cuisine as inspiration for this dish of…
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Good news: There’s a new craft cider on the SA market!
Loxtonia Cider is free of preservatives and additives, and is made using handpicked apples that are freshly pressed…
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Dear Stephen: My Mom Wants to Meet my Boss!
What do you do when your mom wants to meet your boss? Or you have to explain a…