Kleftiko means “stolen” and the origins of this dish go back to the early days of the Greek freedom fighters who lived in the mountains. They had to prepare the meat that they had stolen in a way that it would not be seen or smelled and they achieved this by baking it in earthenware pottery vessels that were then buried underground. Today kleftiko is made by tightly wrapping lamb in foil and baking it until the meat literally falls off the bone.
In honour of National Doughnut Day, happening today (1 June 2018), we’ve rounded up some of our favourite doughnut facts. Renée Zellweger apparently ate 20 doughnuts a day…
The classic daiquiri, a drink nowadays misinterpreted, is just as noble as a martini and is the benchmark test for a good rum. This version gives the original lime version a local twist with the addition of naartjie. “Copeland Rum loves citrus. From its best friend the lime, to flings with grapefruit, and the perfect marriage of mandarins. Citrus season has arrived in the Western Cape and we couldn’t be happier,” James Copeland, distiller. How to make simple syrup To make a small quantity of simple syrup, combine 125g sugar with 125ml (½ cup) water in a small pot. Bring…
Have you heard? The TOPS at SPAR wine show will be at Montecasino from 7 to 9 June 2018! The show’s enchanting WINEderland theme leaves visitors spellbound in…
Join Wine Cellar in an evening of wine, music and fun with SA’s larger-than-life winemakers. Since 2011, Wine Cellar has been scouring vineyards across the Cape to unearth the young winemaking talent who will be producing tomorrow’s greatest wines. But not every year do they find a hot new bunch that are throwing out the textbooks and pushing the boundaries. In 2018, take a trip through SA’s modern winemaking history and taste SA’s finest wines with the BEST personalities in the wine industry. These are Young Guns – at heart. Billed to be the wine show of the year, these legendary…
If you aren’t already planning to be at the Pick n Pay Knysna Oyster Festival from 29 June – 8 July, here are a few ‘tasters’ to entice…
Giulio Bertrand, owner of Morgenster Wine & Olive Estate in Somerset West, was born in Biella in northwest Piedmont, Italy. From 1975, Giulio visited South Africa four times a year to oversee his two textile factories in the Eastern Cape. In 1992, he bought Morgenster. His first step was to restore the manor house, which had been originally built in 1786. Then he turned his attention to the “hill” in his backyard, which reminded him strongly of his native Piedmont, and he found that Morgenster’s terroir was well suited to red wine grape varieties, as well as olive production. That…
Shallots are wonderful in soups, as they are much sweeter and cook quicker than regular onions. This delicious recipe for French shallot soup takes only 45 minutes to…
This rum-laced coconut, cashew and oat granola is so utterly moreish as a breakfast granola, sprinkled over ice cream or poached fruit… or even eaten straight from the jar! Coconut sugar, the crystallised nectar of the coconut palm tree blossom, is made by heating the flower’s sap until it thickens and solidifies. It imparts a delicious, sweet, subtle coconutty taste to everything it touches and has a slightly softer texture than sugar, so it is lovely sprinkled over dishes as a final touch. It is mainly composed of sucrose, followed by glucose and fructose and so, it is important to…
You might question the idea of using banana in a savoury dish – I can assure you, though, that this won’t taste like dessert but, rather, deliciously tropical,…