Wednesday, February 25, 2015

Joburg Prawn Festival

Love prawns? Then head South this weekend for the Joburg Prawn Festival, where over two tons will be freshly prepared and gobbled up by festival goers.
Join the festivities at Turffontein Racecourse on Saturday, including horse racing, live music, a beer garden, kiddies entertainment – AND 1kg prawns with chips and rice for R150.00.

Saturday, 28 February 2015.

Turffontein Racecourse, 14 Turffontein Road, Joburg 

Entry to the festival is free.

For more information about the Joburg Prawn Festival, call (011) 681 1702.

Thursday, February 19, 2015

Individual Salmon Terrines

The family is off to Mpumalanga this weekend to celebrate my parent's 39th(!!) wedding anniversary, continuing with the 'month of love' festivities ;)

These pretty little Salmon Terrines would be the perfect start to a romantic lunch or dinner... Why not spoil yourself, family or loved one this weekend too?

Individual Salmon Terrines
Makes 8

230g low fat plain cream cheese
300g cold smoked deboned trout fillet, flaked
1 T dried dill
Salt & black pepper to taste
1 – 2 T fresh lemon juice
300 – 400 g thinly sliced smoked salmon
Black caviar or lumpfish roe
Fresh dill, fennel or chive blossoms for garnish
Lemon wedges for serving
Melba toast for serving


Line 8 small individual ramekins with cling film allowing enough to hang over edges to be wrapped around the mouth.
Gently mix together the cream cheese, trout and dill. Seasoning to taste with salt, black pepper and lemon juice.
Carefully lay the sliced salmon into the ramekins on top of the cling film to line the insides, leaving no openings.
Fill the ramekins with the trout mixture and gently press down to compress.
Top with another layer of smoked salmon (to form a round) and wrap the overhanging cling film around to cover all the salmon.
Refrigerate overnight.

To plate
Gently remove the salmon terrines from their molds by gently lifting out the cling film.
Turn them upside down and plate with the round side up.
Garnish with caviar, dill and fresh lemon wedges. Serve with melba toast.

Tuesday, February 17, 2015

Red Espresso - in capsule form!

I love red espresso® and have been making plungers full for years. 
I love our Nespresso machine, and have been drinking way more coffee than I use to 
because of it's convenience (and fab flavours)...

That's why I was delighted to discover the red espresso® pods that work in our Nespresso machine - yay for more coffee/tea breaks! 

100% rooibos and 0% caffeine, a red espresso® is the perfect cup filler at any time of day or night. I think I'll go have my second red cuppachino of the day right now :)

Read more about it or place online orders here:


Monday, February 9, 2015

'Glass of Wine' - A wonderful Valentine's picnic wine

I did this product shoot for 'Glass of Wine' last year and I just love their products!

You can choose between Dry Red, Dry White and Rosé, conveniently packaged in a recyclable plastic glass. You simply peel off the lid, enjoy the wine and recycle the glass when you're done.

It's such a fantastic way to enjoy wine at your picnic without the hassle 
of a heavy glass bottle and fragile glasses.


Visit http: for more info 
drop them a mail:
or follow them on Instagram: 1_wine
or Twitter: @1_wine

Friday, February 6, 2015

Cheeky Watermelon Crush

Serve this tequila spiked juice as a welcome drink on Valentine’s day,
it’s sure to break the ice ;)

Cheeky Watermelon Crush
Makes about 500 ml

You will need
½ cup sugar
1 ½ cups water
250g cubed watermelon (pips removed)
Crushed ice
Fresh limes (optional)
Fine salt (optional)

How to make it
Bring the sugar and water to the boil and stir until the sugar is dissolved.
Stir in the cubed watermelon.
Blitz the mixture with a stick blender or in a liquidizer until smooth and then strain through a sieve.
Chill in the fridge to nice and cold.

To serve
Take pretty glasses and fill them with crushed ice.
Pour the chilled watermelon juice over the ice and top with a splash of tequila.
Serve with lime and salt on the side for an extra kick (optional).

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

PS Remember to place your Valentine’s gift orders with us on
or visit for gift ideas.

Wednesday, February 4, 2015

The Peech Hotel, an oasis in the heart of Joburg

I just adore the month of LOVE! Valentine’s Day gives you free reign to celebrate all things pink, red, heart shaped and romantic for a full 28 days ;)

One of the most romantic things to do is to sneak away to a fabulous hotel for an evening of R&R, great food and the company of a loved one… And I know a hotel that is just perfect for that!

Nestled in the heart of Joburg, The Peech Boutique Hotel has been hosting discerning guests for over 10 years, and with only 16 rooms, it really is an intimate experience. The Bistro is run by chef Greg Jardim, who focuses on regional, seasonal and often organic ingredients, even harvesting a lot of what he uses from the Peech’s own vegetable and herb gardens.

The main house of the hotel was a family home until 10 years ago when James Peech bought and renovated it, adding more rooms in 2006 and 2008. And what I especially like is that they practice ‘Responsible Tourism’, centered on recycling, energy conservation, green design and community support.

The rooms are gorgeous, the gardens and pool perfect spaces to relax and get lost in a book, and the bistro makes the most divine dishes – the perfect breakaway during the month of love.

For more info or bookings, visit