We chat to Dr Pierguido Sarti from the Italian Embassy, Roberto Bottega, a wine expert, Gianni Mariano (Mastrantonio), Marco Pintus from the Italian Trade Agency and Michelin-starred chef Alfonso Caputo, to chat about all things vino ahead of Vino in Piazza – Wines of Italy taking place this weekend at Montecasino. What are the main differences between the South African winemaking and Italian winemaking process? Dr PS: The grape varieties grown in Italy are much more diverse than those of South Africa. There are almost 370 officially registered different grapes and many more that are locally harvested and used…
Mince, cakes, savoury treats and more! SPAR Freshline has everything you need to celebrate the festive season with. Treat your guests to the best, treat them to SPAR…
Creamy mussels take on an Italian twist with the addition of fresh fennel and spicy salsiccia Recipes, styling and photograph by Georgia East
Our digi-ed recently came back from a once-in-a-lifetime trip to Thailand where she got to explore the Thai food scene and indulge in what can only be described…
Cheers to the holidays! Recipe, styling and photograph by Hein van Tonder
A sour made for sippin’ The shaking of the cocktail can make or break the finish of a good drink. The most common shakers used in bars are…
Our December issue just hit shelves and if you’re planning a festive feast these holidays, you have to add the Pure Indulgence issue to your cart. Here’s why… Our cover recipe of maple-butter duck with sage-roasted cherries is a real feast for the whole family! We visit Johannesburg-based Bull & Bush Meat Merchants and Dylan and Chris let us in on the ins and outs of the ever-so-competitive meat industry. What would the festive season be without turkey? With our 6 no-waste recipes, we’ve made sure this annual treat will tantalise the family for days.On the twelfth day of Christmas…
Silverstar Casino, the West Rand’s favourite entertainment destination, is gearing up to become a holiday paradise right on your doorstep once again… only this time you can look…
With the selection of chef’s knives available today, it can be daunting to know which one to choose. Blade profile and handle shape are a personal choice, but David Hoehler, crafter of superious chef’s knives, recommends starting with a 21cm chef’s knife. The measurement refers to the length of the blade from the tip down to the heel (the part of the blade that connects to the handle). So why chose a 21cm chef’s knife? According to David, the key factor is knuckle clearance: when you hold the knife in a pinch grip, you should be able to make a…