IN THE NEWS! IN THE NEW! IN THE NEWS!

NEW! IN THE NEWS!

Artscape 10 years on is a celebration of change, diversity and newly refurbished opera house featuring the Cape Philharmonic Orchestra. Wildekrans situated in Bot River producing award winning wines. Equinox Spa, an oasis of calm in Green Point. Myrna Robins launches ‘Franschhoek Food’ and Doolhof Wine Estate introduces The Minotaur.

SUMMER PASTA SALAD

Learn to Cook with Showcook

This is one of those convenient cool pasta dishes that will prove to be a real winner over the summer season. 

BANGKOK’S LEISURE BIOSPHERE

With Roy Watts

Roy Watts introduces us to the leisure biosphere of energetic Bangkok, springboard to a city filled with historic, culinary and cultural fascination.

ON OUR MENU - Stir Up Sunday

With Michael Olivier

Michael Olivier tells us that in the Anglican Church Book of  Common Prayer title "The Sunday next before Advent" will be on the 22nd November. This is the day on which, after Church, the Christmas puddings were made in my home when I was a boy [and I do not need to point out that this was some time ago!].

HOME FOOD FROM THE GARDEN

With Sonja Jordt

With ‘Home Food From The Garden’ Sonja Jordt has certainly hit the spot. There are so many of us that aspire to creating our personal cabbage patch, however simple it is. Herbs growing in a sunny spot, a few chives, a little rocket and some lettuces to be plucked for a summer salad.

IN THE NEWS! IN THE NEW! IN THE NEWS!

Oyster Box celebrates the day. Sydney Seafood makes its mark. Crayfish on the menu. National Youth Music Competition. Steenberg garners awards and Catharina’s ‘Meat Free Mondays’ a first.

ELGIN FREE RANGE CHICKENS

All the rage at the Wellness Warehouse!
Rise to the challenge and choose from many
tempting ideas with chicken to prepare at home.

Try braised drumsticks with apples and a touch of orange juice and ginger. Roast chicken stuffed with pricked lemons and garlic. Flash fry exquisitely filleted chicken breasts with a little olive oil, a dash of white wine and tarragon mustard, yoghurt or cream for the final touch. Serve on a bed of fine noodles.