Braised Spinach and Leek with Pork Spek

September 10, 2014 in Recipes



Ever heard someone say “uhamba kukubona? (when you go out there you see things you wouldn’t normally see)….

Right now I am referring to seeing what I grew up calling “isipekre sehagu” (pork spek) on a salad at a restaurant….That was a couple of years ago…

I grew up leaving it on a plate.  For me it was hard and rather chewy.  Recently, I came across a 200g packet of pork spek going R6.00 at butchery and my instinct was to buy it and use it in a recipe.

I went with a side dish with spinach and leek dish.  Do you ever cook with pok spek?  Get to try out the recipe and let me know what you think.  Get the recipe here…..

Restaurants: Woza Restaurant in Cape Town

September 8, 2014 in Uncategorized

WOZA (1)

“We make our food with the best meat and the most aMAIZEing mielies.”

Woza restaurant, a traditional food restaurant conveniently situated on the corner of Burg and Church streets prides itself in sourcing the freshest ingredients straight from the plot to the pot.

 I visited Woza restaurant last week on a sunny spring afternoon.  The interior walls of the restuarant are adorned by beautifully coloured African artwork.  The restaurant was packed with people from different walks of life.  One lady was on her laptop enjoying a beer, a group of young entrepreneurs were sitting on the corner concentrating  on their laptops seemingly having a lunch meeting, one middle aged lad having lunch while reading a newspaper.


That’s not all, two guys were enjoying a meal, downing it with Chibuku Shake Shake, a traditional Zimbabwean beer made from fermented maize and sorghum.  Two mature ladies walked in with one senior gentleman appeared to be worn out from a shopping trip and needed to sit down, fuel up and relax.  Continue reading……


#Throwback: Iconic Food Brands III

September 4, 2014 in Products, Uncategorized


Its the third week of throwbacks.  Were are paying homage to iconic brands and products ….If you missed the first two check them out here and here.

Smarties - This one is for my cousin, Sis Mmampho.  She LOVES herself some smarties!  The interesting about them is that you get people who only eat certain colours.


NikNaks - One would find Niknaks at every street corner sold by a street vendor.  The brand has been around for a while, we even have people who dress up like the Niknaks man.  DJ Sbu comes to mind!  Continue reading….

Iced Coffee Recipe and a Little Birthday Talk

September 3, 2014 in Recipes

Iced Coffee


Hey guys!  It’s my birthday today!  If you’ve been following the blog since the beginning (2011) you’ll know I always post something on my birthday.   This time around I thought I would also share a nice recipe with you.   Every day we are above ground is a gift and with age we get wiser and we get to find ourselves as well as our purpose.   So, I’m grateful for the life that I have been given and for this platform where I get to share recipes, industry news and stories with you.  There’s a poem I’d like to share a poem that resonates with how I feel about life at the moment:

Be Thankful

Be thankful that you don’t already have everything you desire,

If you did, what would there be to look forward to?

Be thankful when you don’t know something
For it gives you the opportunity to learn.

Be thankful for the difficult times.
During those times you grow

Continue Reading……

Gauteng Taste of Africa Experience at the Soweto Wine and Lifestyle Festival

September 2, 2014 in Beverage News, Food and Beverage



Gautengers are in for a treat this week and I for one am jealous!

Gauteng tourism is bringing the ‘Gauteng Taste of Africa Dining Experience’ to the 10th Tops at Spar Soweto Wine & Lifestyle Festival.   The festival is set to give goers the chance to taste world-class cuisine available in Soweto and  at the Maboneng Precinct.

The participating distinctly – African restaurants will the House of Baobab, Blackanese, Kahawa Club, Roots Restaurant and Lapa La Rona, while the sounds of Africa will ignite the food-theatre space with performances by Senegales and Congolese musicians.  Continue reading….

Easy and Convenient Cocktails with Sedgwick’s

August 29, 2014 in Beverage News

Sedgwick's Old Brown & Ginger Ale mix LR

Last year, at the Food and Wine show, I bumped into a friend of mine, Olivia.  She was like “Hey! Go and taste some cocktails at the Sedgwick’s stand!” while waving a pack with a 750ml bottle and two branded shot enamel mugs.  Indeed, I went on to taste a Sedgwick’s and Lemonade cocktail, see featured image.  I loved it!  Ever since then, I make it up every time there’s a get together with a crowd of people.  The cocktail is always a winner!

Recently, I got introduced to a mixture of Sedgwick’s Original Old Brown with Ginger Ale….Continue Reading…..


Giveaway: Hayden Quinn’s New Cookbook, Dish It Up

August 25, 2014 in Cookbook Review, Cooking Shows, Explore Mzansi



In July we eagerly watched the lively Hayden Quinn grace our screens as he explored Cape Town cooking on top of Table Mountain, tasting as well as participating in the preparation of one of South Africa’s favourite dishes – a bobotie.  From the onset, the show promised to be captivating, be full of adventure and it inspired viewers at home to experiment more with food, get out more and experience life.


I think you would agree that so far the cooking show has not disappointed.  On the episodes we’ve seen so far Hayden Quinn has cooked and immersed himself in the life around Cape Town, Stellenbosch, Paternoster, Franschhoek, Hermanus and Knysna.  Between these destinations he explored South African cuisine from various cultures and we have watched him prepare and try out mosbolletjies, potbrood, duck breast, oysters etc.  Hayden’s interactions with the locals also give an interesting twist to the show while tantalizing our taste buds.



As with most cooking shows, a delectable illustration and collection of recipes, a documentation of places and experiences become the outcome.  That is the case with Hayden Quinn as he introduces a collection of all the recipes from the show through a cookbook called, Dish It Up.  The recipes are beach-living-inspired and are not only easy but also provide helpful hints on the dishes and ingredients.  Dish It Up is perfect for cooks who aspire to fresh, healthy, mouth-watering food that’s easy to prepare and share.  They are perfect for an outside braai while spending time with friends and family.  Continue reading and ENTER THE GIVEAWAY HERE 

Taste the Passion with Nederburg and Robertsons Herbs & Spices at Soweto Wine Festival

August 23, 2014 in Beverage News, Food and Beverage


Flee, a die-hard reader of this blog keeps saying all the interesting foodie events happen in Cape Town.  Well, here’s an interesting food and wine experience for Joburgers to delight in….

Nederburg is teaming up with Robertsons Herbs & Spices to share its passion for wine and food pairing at the Taste Theatre at the Tops at SPAR Soweto Wine & Lifestyle Festival from 4th to 6th September 2014.


Featuring Samuel Viljoen and Wellington Metshane of Nederburg, as well as seasoned celebrity chef Citrum Khumalo, the concept offers visitors an entertaining, informal and interactive taste-and discover encounter with wine and food flavours, textures and palate weight.  Continue Reading…..


Reader Recipe: Lamb Liver & Mushroom Sosaties

August 22, 2014 in Mzansi Home Cooks, Recipes

Lamb Liver Kebab


Mlandeli, an avid follower of the blog based in the Eastern Cape sent us his recipe for Lamb and Mushroom Kebab.   He says he likes to prepare it for breakfast when he is in a good mood.   Hope you get to try it out. Enjoy!  Get the recipe here…..


New Product Alert: Krone Night Nectar 2011

August 21, 2014 in Beverage News

Krone Night Nectar - Copy


Synonymous with the production of benchmark Méthode Cap Classiques, Krone has launched the Krone Night Nectar 2011 Demi-sec Cap Classique…..I had the pleasure of trying it out and thought it is something you might be interested in knowing about and subsequently enjoy…

Located at Twee JongeGezellen Estate (TJ) in the picturesque town of Tulbagh, Krone has a long tradition of the fine art of blending the classic Champaigne varieties, Chardonnay and Pinot Noir.  Having perfected this skill, Krone is now launching the slightly sweeter Krone Night Nectar.

Stephen De Beer pouring the Krone Night Nectar Demi-Sec Cap Classique for John Ford

Stephen De Beer pouring the Krone Night Nectar Demi-Sec Cap Classique for John Ford

The Krone Night Nectar is a sophisticated Cap Classique which is charmingly drinkable, fruity and generous with a satisfying touch of sweetness.  This bottle-fermented and lees-matured sparkling wine, blend of the traditional Champagne varieties, Chardonnay and Pinot Noir, is named in honour of the once practised Krone tradition of night harvesting.  It has a creamy, fine mousse and shows expressive aromas of baked golden apples and almonds.  Continue reading…..

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