Wednesday, March 26, 2014

Celebration of Bubbles Festival

It's no secret that I'm a huge fan of Bubbly (see past champagne posts here, here and here), so when I read about tasting festivals happening around Joburg I'm always delighted! This coming weekend on 29 and 30 March the first SizweNtsalubaGobodo Celebration of Bubbles Festival is happening at the (newly renovated) Inanda Country Club. 

Guests can expect to be treated to a selection of Méthode Cap Classiques (MCC) and Champagnes, from Villiera, Simonsig and Genevieve MCC to Veuve Clicquot and Piper Heidsieck. Sipping bubbly on a sunny autumn day? I don't think there is a better way to spend a weekend :) 

The Festival takes place on Saturday and Sunday from 12:00 -18:00, and tickets are R250 per person (this includes 10 tasting tokens and a champagne flute). 

For more info, visit
and for tickets, click here or buy at the venue on the day. 

“Come quickly! I’m tasting stars!”  Dom Pierre Perignon, French Benedictine Monk (1638 - 1715) on tasting his newly created Champagne

Easter Gifts from LekkerBek

Give a LekkerBek gift this Easter

Spoil a colleague, friend, family member or loved one this Easter 
with delectable gifts from LekkerBek. 

We offer tasty treats from little jars filled with chocolate eggs to large gift hampers 
– something to suit everyone and every budget. LekkerBek gifts make the
prefect desk drops and event favours. Our gifts are customisable and can be 
branded according to your company colours. 

Click here for all the Easter gift ideas.

Tuesday, March 25, 2014

Chicken and Lentil Korma

There aren't many things we like about cold weather… but one of them has to be curries! This mild and creamy chicken and lentil curry is the perfect meal for a cold evening (not to mention budget friendly).

Chicken and Lentil Korma
Serves 4          

You will need
For the chicken:
4 Chicken thighs, bone in, skin on
Hot masala powder
1 L hot chicken stock
For the curry:
Vegetable oil
1 brown onion, chopped
2 garlic cloves, sliced
1 – 2 red chillies, sliced (remove seeds if you want it milder)
1 Tbls Korma Curry Paste (about 50g) – We like the one from Woolworths
1 can coconut milk
1 can lentils (400g), drained
Smoked salt (plain salt will do)
For serving:
Fresh coriander
Red onion
Naan bread
Basmati rice

How to make it

For the chicken:
Heat a pressure cooker.
Generously season the chicken thighs with masala powder.
Place the chicken thighs skin side down in the warm pot.
Fry for a few minutes until the fat starts to seep out and the skin starts to brown.
Turn over and brown on the other side for a minute or two.
Cover the thighs with hot chicken stock and cook in the pressure cooker for 15 minutes. 
Turn off the heat and let it stand for 10 minutes.
The thighs should be super tender and fall-off-the-bone soft.
Once the chicken has cooled, remove the skin and discard.
Using your hands, strip the chicken meat off the bones and discard the bones.

NOTE: If you don’t have time, you can use a cooked store bought chicken.

For the curry:
Heat some oil in a deep heavy based pot.
Gently fry the onion until soft.
Add the garlic, turn up the heat and fry for another 2 minutes.
Add the chilli and fry for another minute.
Add the curry paste and fry for a minute or two until the onion is well coated and becomes fragrant.
Add the coconut milk, lentils and cooked chicken. Stir gently to combine all the ingredients.
Bring to the boil, remove from heat and serve.

Serve with basmati rice, naan bread and a salad of chopped tomato, red onion & cucumber.
Garnish with fresh coriander leaves.

Thursday, March 20, 2014

Spicy Mango & Chicken Salad

The sun has come out in Joburg (finally)! and it makes us crave fresh summery salads, 
like this Asian inspired dish. It is delicious on a hot day, with bursts of sweetness 
and kicks of chilli.

Spicy Mango & Chicken Salad
Serves 2 as a main      

You will need
2 Chicken fillets
Braai or chicken spice
Olive oil
1 large or 2 small ripe sweet mango
2 – 4 green chillies, finely sliced (remove the seeds if you want it less spicy)
Fresh coriander (about 2 Tbls) chopped and extra for garnish
Rainbow salad (Purple coleslaw, beetroot, carrot, iceberg lettuce), all shredded finely
Salted peanuts

How to make it
Heat a griddle pan to very hot.
Pound the chicken fillets with a meat hammer lightly (just to tenderize them).
Season well with a braai spice of your choice and brush lightly with olive oil.
Grill the fillets until lines appear and they are cooked through. Set aside to cool down to room temperature.
Meanwhile, peel and dice the mango, slice the chillies and chop the coriander. 
Gently mix the mango, chillies and coriander together.
Serve with the grilled fillets and rainbow salad, and garnish with crushed peanuts and fresh coriander.

-          Use pineapple instead of mango and prawns instead of chicken.
-          Serve with fresh lime wedges for extra zing.

Friday, March 14, 2014

Amarula Gold

I love Amarula Cream. Sipping on it, neat over ice as the sun sets - just delicious! 
My only reservation has always been that it's cream based... So it becomes a bit rich after 
a few drinks and eventually ends up on you hips! 

Enter Amarula Gold. For the first time in 25 years (coinciding with it's 25th anniversary) 
Amarula is launching a new product. It's made the same way traditional Amarula Cream is 
made (from marula fruit, fermented into a wine and double distilled and aged 
in oak for 2 years), but without the cream and seemingly more 
versatile when it comes to the ways in which it can be consumed.

I look forward to experimenting with this one!

Read more about it here: 

Monday, March 10, 2014

Garden Route Must Eats

The husband and I spent a fabulous week road-tripping along the 
Garden Route. From Herlod's Bay to Plettenberg Bay with a turn 
in Oudtshoorn and a few stops in between, we wined and dined 
on glorious local fare, here are some of the highlights: 

Herold's Bay
Seriously garlicky mussels with a view at Dutton's Cove

Herold's Bay
The perfect morning after Russian and Cheese Vetkoek from the corner cafe

The BEST Steak & Kidney Pie at the Outeniqua FarmersMarket

Asian style grilled chicken salad at Foo Bar Cafe

Plettenberg Bay 
The Mussel Pot and Clam Chowder are delicious at The Fat Fish

Plettenberg Bay
French bakes and the best baguettes at Le Fournil de Plett 

Plettenberg Bay
Cold meats and cheeses from the fabulous The Deli Factory,
a foodie heaven!


Bread and breakfast delights at Ile de pain

Fresh wild oysters

The best fish & chips at East Head Café

 Spicy creative tapas at Firefly Eating House

Soft-as-lamb Ostrich Stroganoff at the Karoo Pot