Whisky Wednesday’s With Ginja

Calling all whisky fans to a unique Whisky Series Master Class!

Ginja, at the V&A Waterfront, is hosting a whisky series with a difference. #WhiskyWednesdays is a monthly whisky and food pairing tasting session.

This unique event will be hosted by their very own Master of the Quaich, Mr Pierre Meintjes, fondly known as “Mr Whisky”, who will present a selection of blended and single malt whiskies.

Executive Chef, Stefan Muller, has crafted ingenious food combinations for some of the exclusive whiskies that will be presented at #WhiskyWednesdays. Imagine a tasting that includes some of the single malts that make up the recipe for a famous whisky blend.  Add delicious food pairings and you have all the ingredients for pure enjoyment.

For passionate whisky lovers, a fantastic competition will also run throughout the series for entrants to win individual prizes and to be entered to win one grand prize at the end of the series:  a trip to Scotland to see and enjoy whisky distillation first hand.

To stand a chance to win you will need to attend every event.


31 May 2017
28 June 2017
26 July 2017
30 August 2017
27 September 2017
25 October 2017
29 November 2017
21 February 2018

Ticket Price: R295 per person

To book visit Webtickets or email: hello@ginjarestaurant.co.za

newmarkhotels.com | Facebook | Twitter | Instagram (Hashtags #ginja #whiskywednesdays #newmark)

20 Restaurants, 20 Countries, 20 Months One Star Arrives in Cape Town

One Star House Party has landed in Cape Town as part of their mission to host 20 restaurants in 20 countries over 20 months. Chef James Sharman and his crew have set up camp in Woodstock to create a two-week only pop-up restaurant offering foodies in the Mother City a once-in-a-lifetime dining experience.

Cape Town is the eighth stop on the One Star House Party world tour, which has seen the team set up pop-up restaurants in China, Vietnam, Thailand, Oman, at the Everest Base Camp in Nepal and most recently on a float in Kenya.

The restaurant in Cape Town, set in a Woodstock loft, will open for dinner from Wednesday, April 26 until Thursday, May 11. The loft space can accommodate up to 50 diners a night and guests can anticipate a seven-course tasting menu, featuring the best local ingredients with a twist – with the details of the Cape Town menu to be revealed on opening night. Interested foodies are advised to book soon to avoid missing out.

Sharman and his team, which includes fellow chef Kevin McCrae and manager Trish McCrae, honed their culinary skills at leading restaurants, most notably Noma in Copenhagen, as well as The Ledbury and Tom Aiken’s in London. The team travels to a new destination each month, erects a pop-up restaurant, develops a tasting menu based on local cuisine and culture, and invites the public to an intimate dinner in their new home. This month it’s Cape Town, next month Florence.

“We apply the techniques we gleaned while working as chefs in some of the world’s best restaurants, to the local food of the country we are in and serve this to our guests,” explains Sharman. “There is a story behind every dish. In our interactive dining experience, there are no waiters. Trish, Kevin and I personally serve each course and share the story and inspiration for the dish with our guests.”

One Star House Party also invites young chefs to join them on their creative journey. Chefs may apply to join a pop-up. If chosen they are flown in to assist for the duration of the event. In Cape Town, the team will be joined by Paul Graham of Scotland and Ellis Maloney of Australia. Those who feel they possess the culinary skills to assist the OSHP crew can apply online via One Star House Party

onestarhouseparty.com | Facebook

Quick, Easy and Healthy Work Lunches

It can be really tempting to buy lunch every day. You’re busy, you’re stressed and there are plenty of places around serving tasty food. That’s all well and good, and we love supporting our local eateries, but it can become costly and also makes it harder to control what you are eating every day. Whether your reasoning is health, convenience or budget related, packing your own lunch can be easy and delicious. We’ve rounded up our selection of quick, easy and healthy work lunch ideas.


There are so many yummy options to choose from rather than just your go-to ‘garden salad’. There’s really no excuse to have another dull work meal.

Roasted Butternut & Cauliflower Salad

Enjoy this earthy autumn salad, flavoured with warm spices and infused with rooibos. Make for a weekend braai and then pack extra away for your week lunch.

Cauliflower ‘Couscous’ with Pistou

Pulse or grate cauliflower to get a nutritious carb-free version of couscous. Lower in calories and just as, if not more, delicious than the real thing.

Roasted Butternut Cauliflower salad
Cauliflower Couscous

Quinoa Salad with Mint & Lime

A fresh zesty salad that’s supercharged with a protein kick. Also another great one to make for weekend entertaining. Make sure you make extra so that you’ll have for the week.

Panzanella Salad

Embrace your inner hipster at work with the original salad jar recipe.

Quinoa mint lime salad
Panzanella Salad

Black Lentil, Feta, Tomato & Coriander Salad

A light, yet filling lunch salad, full of healthy pulses and packed with flavour.

Crunchy Chicken Noodle Salad

A definite winner chicken lunch with plenty of crunch and punchy Asian flavour.

Avo on Greens with Mustard Vinaigrette

Feed the mind with this green salad.

Fattoush Salad

A Lebanese dish is given a modern update with creamy avo and crispy crackers.


Lunch On the Go

Deadlines looming? Boss breathing down your neck? These lunches are designed for the workaholic in you.

Potato & Baby Spinach Frittatas

Make the night before, pop in the work microwave for a quick filling meal.

Braaied Caprese Brinjal Parcels

Throw these on the braai the night before for a real work time treat, hopefully, they last till then and won’t end up becoming midnight snacks instead.

Sesame & Chermoula-Spiced Chicken Pieces

Easy to prepare the night before and are tasty eaten cold if you are in a rush or also delish warmed up.

Spicy Fish Goujons

Eat these on their own with some mayo or as a side with some leafy greens.

Beetroot Falafel With Creamy Cashew Sauce

A healthy, colourful twist on the regular falafel.

Butternut Spread Pita with Bacon

Keep this spread in the office fridge for emergency snack cravings. We can’t promise no one will steal it though.

A Meal to Seal the Deal

They’re super old school but slightly cooler than a sandwich. Here are a few re-vamped wrap recipes.

Bobotie Pancakes

These pancakes are essentially egg wraps, great as a no-carb alternative. Get creative with fillings.

Leafy Wraps With Spicy Peanut Sauce

Another low carb alternative that’s high in iron. You can use spinach, kale or cabbage as the wrap.

Vietnamese Chicken Spring Rolls

These no-fry spring rolls use rice paper wrappers instead of the traditional fried pastry ones. Way healthier!

Grilled Chicken & Tabbouleh Wraps

We love the Mediterranean flavour in these wraps.

Something Substantial

Fritters are a great way to use up leftover meat and vegetables. Use a high-quality non-stick pan and coconut oil for maximum health benefits.

Herby Snoek Fritters

A favourite South African fish, don’t let any go to waste with this fritter recipe.

Cauliflower Fritters

So yum, make extra, you’ll want to test a few we promise.

Curried Vegetable Fritters

Have these fritters as a work snack dipped into some tzatziki,  alternatively fill a pita with them for something more substantial.

Courgette, Ricotta & Goat’s Cheese Fritters

Enjoy with some yoghurt dressing, a watercress salad or even make into a veggie burger.

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New LINDT Chocolate Boutique & Studio opens at the Silo, V&A Waterfront

LINDT opened the doors to its new Chocolate Boutique & Studio Concept Store at the V&A Waterfront’s Silo District this April. The Master Chocolatier’s new home houses both the classic LINDT Chocolate Boutique, as well as a world first LINDT Chocolate Studio concept, which offers customers a fully immersive chocolate experience.

Lindt Store Silo

Chocolate Connoisseurs in Cape Town will now be able to participate in a variety of exciting classes under the guidance of the LINDT Master Chocolatiers, where they will gain a greater understanding of the LINDT Difference, the chocolate making process, and learn to make their own confectionary treats like pralines, cakes or special desserts to take home Participants will also earn a 10% discount on their purchases from the LINDT Chocolate Boutique & Studio. 

Lindt Store Silo

LINDT Chocolate Classes make the ideal activity for team buildings, corporate or social events such as birthday parties. Special orders can also be arranged from the LINDT Chocolate Boutique.

The LINDT Chocolate Boutique & Studio is a chocolate lover’s dream. Over and above a wide range of LINDOR flavours available in our Pick & Mix display, beautiful gifting ideas for every budget, as well as a range of exclusive products, the new Chocolate Boutique & Studio will also offer visitors the chance to personalise their very own LINDT slabs with a range of high-quality ingredients such as caramelized almonds and hazelnuts, dried cranberries or sea salt. In addition, visitors to the Silo store will be able to delight in decadent treats like freshly made LINDT Hot Chocolate, LINDT Chocolate Shakes and a variety of delicious LINDT pralines, macarons and gelato flavours.

 Another exclusive Silo offering is the new LINDT Rhino, which is only available in South Africa. Lindt & Sprüngli South Africa and Rhino Africa partner to donate R5 each to the Wildlife Act for every Rhino sold.


Delve deeper into the world of LINDT Chocolate and experience the new LINDT Chocolate Studio concept for yourself by visiting the new store. Look out for their class schedule and the opportunity to make your own Lindt chocolates and goodies. 

chocolatestudio.co.za | Facebook | Twitter

Crush Advent Calendar Day 19 Win With Benguela on Main

Fine dining restaurant, situated on the bustling Somerset West Main Road, Benguela on Main, incorporates a sophisticated approach to fine dining and wine, creating a haven for gourmands. At the hands of executive chef Jean Delport the regularly changing à la carte menu incorporates classic French and English dishes with a modern twist.

A culinary crusade, Delport ensures each dish has its own unique flair and flavour, integrating an interesting interpretation of delicious ingredients, using fresh, local produce. Every dish is exquisitely plated, with the greatest attention to detail and simply ensures diners are taken on a culinary journey of beautifully paired food and wine. The exclusive chef’s tasting menu is recreated regularly and paired with Benguela Cove wines for a unique gastronomic experience. Delport continuously succeeds in developing food and dishes that match the style of wine.

The renowned concept of wine pairing is perfectly situated at The Taster, on the second floor of the restaurant. A luxury tasting room and wine shop that boasts Benguela Cove wines from Benguela Cove Lagoon Wine Estate situated in Walker Bay, Hermanus. Specifically selected, cheese and chocolate wine pairings are available at The Taster as well as Benguela Cove wines to order at cellar door prices.

Elegant, modern décor sets the mood for diners to relax as they dine in the pristine contemporary restaurant. Benguela on Main offers diners an all-round experience and is open from Tuesday to Saturday from 12h00 to 14h30 for lunch and 18h30 to 21h00 for dinner. The Taster is also open for wine tastings and sales, Tuesday to Saturday from 12h00 to 21h00.

bengueladining.com | Facebook | Twitter | Instagram


Benguela Cove Lagoon Wine Estate is situated in _ _ _ _ _ _ Bay, Hermanus.

Banner Advent


Crush Advent Calendar Day 14 Win With The Belmond Mount Nelson Hotel

The Hottest Table Under Table Mountain
Conventional wisdom states that if you can’t take the heat, it’s best to stay out of the kitchen, but at Belmond Mount Nelson, they think differently. In fact, the hotel’s chefs encourage guests to indulge in the famed cuisine in the heart of their kitchens. The Chef’s Table restaurant is an intimate and slightly edgy culinary encounter – chefs in their element, no pretensions – a truly memorable foodie experience.

The spectacle begins as you make your way “behind the scenes” to an area adjacent to the sizzling action-packed hotel kitchens. Here guests have the opportunity to watch the preparation and execution of many different dishes. Then, the chefs personally present your sublime plates, whilst remaining easily accessible to share cooking tips, anecdotes and the inspiration behind each dish. It’s raw, intimate and personal.

The Chef’s Table Restaurant is available to book for anywhere between one to twelve guests. Each Chef’s Table restaurant dining experience consists of a unique, five course menu, designed with local tasty ingredients – some are foraged, some are new on the market, all are seasonal and fresh.

This is perfect if you are looking for a distinctively different gourmet experience. A bespoke Chef’s Table restaurant lunch or dinner also makes an ideal gift for serious gourmands and bon vivants.

The Chef’s Table restaurant is open Monday to Saturday for lunch and dinner and reservations are essential.

belmond.com | Facebook | Twitter


How many courses are included in the Chef’s Table menu?

Clue: _ _ _ _

Talking Dedicated Sugarcraft with Roxy Floquet

Real talk. Roxanne Floquet is Cape Town’s cake and baked treat queen. There truly is no one quite like her, with her skill and precise attention to detail she is undoubtedly one of the most talented bakers and sugar crafters in this country. Specialising in cakes for weddings and special occasions, and the most intricately iced biscuits you have ever seen, she’s become something of a household name through her dedication to her passion.

Talking Dedicated Sugarcraft with Roxy Floquet
Roxy is based in Newlands, but has been nearly all over the world honing her craft. However, she began her journey at an unlikely place – studying media and film writing at UCT with the end goal of working in food journalism. She then spent a year at Silwood, furthering her food knowledge and then made her way to Los Angeles where she spent some time working in the pastry section at a tapas bistro. For Roxy, this was the starting point of her love affair for creating sweet treats. From there she jetted off to London where she joined cake-extraordinaire Peggy Porschen’s team. It was here that she tapped into her gift for icing and decorating and worked for Peggy for three years before needing to spread her wings again. She found herself at Yauatcha, a dim sum cross tea house in Soho where she worked in the pastry section. Roxy was introduced to high end, exciting ingredients from all over the world with which she was allowed to play and experiment.

Talking Dedicated Sugarcraft with Roxy Floquet
Talking Dedicated Sugarcraft with Roxy Floquet
Talking Dedicated Sugarcraft with Roxy Floquet
Talking Dedicated Sugarcraft with Roxy Floquet
After a gruelling couple of years in the big smoke, it was time to return and to start her own business. Despite spending most of her culinary career thinking she would open her own cake shop, she decided to follow the route of creating bespoke cakes, petit fours, biscuits and cupcakes. She chose this path because it allowed her to make dreams come true while using the highest quality ingredients she could find. This is a real point of pride for Roxy – her products are made using free-range eggs, real stone-ground flour and the best available chocolate.

These ingredients coupled with Roxy’s endless skills means that everything she makes is perfection.

Decadent cakes that are somehow still light and biscuits that are (almost) too beautiful to eat. Her icing work alone will have your jaw on the floor, give her a design, any design, and she will make it happen. Nutcrackers? Delft designs? Emojis? You name it, she can ice it. Her deft touch and seemingly endless levels of patience result in pieces of art, in biscuit form.

#DiaDeLosMuertos #cookies

A post shared by Roxy Denbury (@roxyfloquet) on

Delft blue cookies for this weekend's wedding 💙

A post shared by Roxy Denbury (@roxyfloquet) on

Talking Dedicated Sugarcraft with Roxy Floquet
Talking Dedicated Sugarcraft with Roxy Floquet

If you’re in the market for a cake, especially a wedding cake, Roxy is your girl. She has a curated list of 19 cake flavours for you to choose from, although she can literally make any flavour your heart desires. When it comes to choosing your flavour, she sits you down in her dreamy tasting room with your choice of eight potential favourites and you have tea, while discussing your colour schemes, ideas and dreams in general. Brides-to-be know that nearly every aspect of planning a wedding can be frenetic but with Roxy, you can rest easy knowing that the process of having your cake done, won’t be.

Talking Dedicated Sugarcraft with Roxy Floquet
Talking Dedicated Sugarcraft with Roxy Floquet

What Roxy does is a very special thing. In this modern age of bigger-better-faster-cheaper, it is always a beautiful thing when someone rebels against that with curated, crafted skill. Simply being around her is calming and inspiring.

Though she may seem like the perfect cookie-cutter mom and wife, she’s got an edge – a cheeky glint in her eye that allows her to keep everything that she does fresh and exciting.

She keeps up to date with trends, working them into tried and trusted classics, while staying true to herself. Roxy is a formidable talent and we should all be very thankful that she came back to make Cape Town her home. We’re not quite sure what we would do without her beautifully iced biscuits.

Talking Dedicated Sugarcraft with Roxy Floquet

Piped leaf swirl vanilla petit fours

A post shared by Roxy Denbury (@roxyfloquet) on

Vanilla bean & Rose

A post shared by Roxy Denbury (@roxyfloquet) on

roxannefloquet.com | Facebook | Instagram

Cocktails in a bottle, introducing Original Mason’s

Cocktails in a bottle, introducing Original Mason’s, an ingeniously refreshing mix between cocktail and spritzer, Original Mason’s combines classic cocktail flavours and contemporary style like no other ready-to-drink alcoholic beverage on the shelves today. This exciting new range is launching with four of your favourite cocktail flavours:

Cuban Mojito, a refreshing Cuban classic infused with lime and mint. Best served on ice with a sprig of fresh mint.
Moscow Mule, a kick of fiery ginger cut with a dash of lime juice. Best served on ice with a slice of fresh lime.

Mule Cocktails in a bottle, introducing Original Mason’s
Mule Cocktails in a bottle, introducing Original Mason’s

Grand Cosmo, the perfect blend of fresh cranberry, orange and lime. Best served on ice with a twist of orange peel.
Piña Colada, the ultimate tropical mix of coconut and pineapple. Best served on ice with a wedge of pineapple.

Mason Cosmo Cocktails in a bottle, introducing Original Mason’s
Mason Pina Colada Cocktails in a bottle, introducing Original Mason’s

Original Mason’s will be available at select TOPS at SPAR stores across the Western Cape from mid-November.

drinkmasons.com | Facebook |

SA Brandies Make the Test Kitchen Home

Six years since The Test Kitchen first opened its doors in Cape Town, this Best Restaurant in Africa and the 22nd Best Restaurant in the world has undergone a complete design metamorphosis. With a new sensory concept “dark” room and it’s elegant 40 seater “light” room that is now only open for dinner service, Luke Dale-Roberts has embraced South Africa’s finest brandies and added them to The Test Kitchen’s offering.

The Test Kitchen is where Dale-Roberts has showcased his skill and expert technique in the kitchen to pay homage to flavour and inspiration in the creation of unique dining that go beyond what is presented on each plate. The restaurant’s new offering will be an intimate dining experience that Dale-Roberts hopes will be a complete offering. “The new concept of The Test Kitchen is an all-in experience,” he says. “It’s like being invited to someone’s home.”

Part of that all-in experience is a chance for guests to enjoy the unique flavour of South African brandies.

With Test Kitchen performing consistently globally in the Top 50 restaurants, and Luke’s whole focus on local excellence, it is a natural fit for our top South African brandies.  Our brandies regularly perform exceptionally well on the global stage, and The Test Kitchen is a perfect space to introduce connoisseurs to our products,” says Christelle Reade-Jahn, Director of the SA Brandy Foundation.

“Brandy is the perfect way to end a meal,” says Reade-Jahn. “It is a natural digestif and pairs incredibly well with dessert and chocolates.  The aromas in our brandies will enhance the dessert offering and leave the guest with a glimpse into the world of brandy excellence.”


Served on a special trolley dedicated to these brandies, sommelier Tinashe Nyamudoka will present guests with both blue chip South African brandies as well as Karoo Craft brands to round off their meal.

South African brandies continue to achieve top accolades on the world stage. I believe this is true testament to its quality and authenticity. At The Test Kitchen we also strive for quality and perfection,” says Nyamudoka.

The brandy offering is part of the new set menu on offer at The Test Kitchen and once guests have found the brandy they love, the bottle is theirs to enjoy as they round off their meal.

I try to showcase smaller distilleries,” says Nyamudoka about the selection of brandies on The Test Kitchen’s menu. “On the brandy trolley, I am able to offer some of SA’s finest Brandies varying in style and age. With it, I want to raise awareness about the quality brandy we produce in South Africa,” he adds.

To keep things interesting, we keep introducing new products to the trolley,” says Reade-Jahn. “For the launch event, the selection includes this year’s winners of the Best Brandy trophies at both the International Wine and Spirits Competition (IWSC) and International Spirits Challenge (ISC) in London, and then a selection of smaller producers”.

There’s something special about a product that has been locally produced, where you can tell someone has taken special care and put a lot of love into it,” says Dale-Roberts about his decision to welcome local brandies into The Test Kitchen. A decision that perfectly mirrors the special care and love that Dale-Roberts has poured into his culinary pursuit

thetestkitchen.co.za | Facebook | Twitter