HONEYMOONS

AUTUMN IDYLL AT THE PALACE

Serene, joyous, supremely carefree days. Spend them together beside the sea, waterski on azure waters, canter along the beach, take wonderful walks deep in the forest, sip a glass of red wine warmed by the fire. Honeymoon forever.  

FLAVOURS OF BUSHMANS KLOOF

 A heavenly wilderness retreat

One of the many reasons that visitors to Bushmans Kloof return again and again is that their delectable table is one for all seasons. Talented Leanne Roberts shares some of her creative recipes with Showcook.com. Colourful, vivid dishes, alive with exciting flavours.

CELEBRATING SALLANDROUZE

A Showcook Production

When Lanie van Reenen opened her doors at Sallandrouze in June 2008 it was cause for celebration. Today the Hôtel Château Sallandrouze & Café Sallandrouze is enchanting Aubusson and visitors from abroad with its elegance and sumptuous cuisine.

COCKTAILS MADE IN HEAVEN!

LEOPARD BAR & LOUNGE
The Twelve Apostles Hotel & Spa

FIRE WATER - SOUTH AFRICAN BRANDY

Michael Fridjhon, one of South Africa’s leading winewriters says, "The true pleasure of the brandy distiller’s art takes a lifetime to reveal. It is not a voyage frivolously undertaken, but the world it opens up is deeply hospitable and every staging post is a microcosm of the route."

‘Fire Water’ is a fascinating account by Wendy Toerien of how brandy is created, weaving a compelling tale and one that involves the reader from start to finish - absorbing and thrilling! 

SPECIAL REQUEST! OUT TO DINE
WITH RELAIS & CHÂTEAUX
THE CELLARS HOHENORT AND UITKYK

Join us for a glimpse of one of South Africa’s most coveted Relais & Châteaux tables and enjoy a taste of Executive Chef Rumé Booyens elegant menus. The Cellars-Hohenort, an integral part of the superb Collection of Relais & Châteaux five star hotels, that dedicated Liz McGrath has transformed with her inimitable touch over the years into a veritable oasis of exquisite accommodation and  discerning cuisine in the midst of glorious gardens.

ON SHOW! FRANCK DANGEREUX- THE FOODBARN

"You’ll see," says Franck,"that like fashion there will be a return to basic, simple things; a really good piece of bread, butter, cheese and wine - we’re getting back to a thoughtful way of eating!"

AUBRAC ADVENTURE

With Lynn Chaulieu 

Lynn Chaulieu of the Aux Jardins des Thévenets visits a remarkable family and their memorable three star Michelin Restaurant, ‘Michel Bras’. A gem in Laguiole where the table was the stage and the exquisite lunch, served in three scintillating acts!  

THE COOK’S BIBLE OF INGREDIENTS

By Margaret Brooker

In the Cook’s Bible of Ingredients, Margaret Brooker covers a particular group of foods from cheeses, dairy products, poultry, meats, fishes, vegetables and grains, providing an exciting visual gallery clearly identifying each ingredient and making these instantly recognisable, creating a valuable reference source. 

LA COLOMBE ON THE RISE

Introducing Luke Dale-Roberts

Luke Dale-Roberts, brimming with imagination, his cooking reflects a fine technique and a passion for his craft.