Banana flapjacks with pineapple cream
This is the perfect treat for those sunny days! Everyone at the breakfast table will want a heap of these banana flapjacks with pineapple cream.
Gingerbread Swiss roll with cinnamon cream
It’s time to get your bake on with this lovely gingerbread roll with cinnamon cream! Whether you’re prepping for Sunday lunch or just feel like putting your baking skills to the test, this Christmassy dessert is a winner.
Chenin Blanc, perfect for late summer sipping (and cooking!)
‘Chenin is a refreshing varietal that can be made in completely different styles – and it goes really well with summer foods,’ says Spier executive chef Lolli Heyns. Chenin Blanc is also my own personal favourite wine to sip all summer long, and I can’t wait to try it in Lolli’s West Coast mussels in white wine cream sauce this weekend.
Sweetcorn and ricotta ravioli in white-wine cream sauce
Meat-free Monday here we come! We’re teaching you to make pasta from scratch this week. It’s easier than you could have ever imagined! Turn it into this gorgeous sweetcorn and ricotta ravioli, and you’ll have a winning dish to serve your guests in no time.
Couscous chicken with creamy mushroom sauce
We got really inventive with this one, and it paid off big time because it is absolutely delicious. We crumbed our chicken in couscous instead of breadcrumbs and made our sauce with nut milk for an extra level of flavour. So what are you waiting for? Make some couscous chicken tonight!
Brandy Alexander cocktail with Van Ryn's 10 Year Old (5)
Bringing back the Brandy Alexander
With the many public holidays and commemorative days decorating our calendar, it’s hard to remember which ones are truly worth the celebration. Every year on 31 January those with a bibulous bend should not forget to raise their cocktail glass in a toast to Brandy Alexander Day - the only cocktail to have a day officially named in its honour.
Irish coffee
Irish coffee
Coffee, whipped cream and a smooth Irish whiskey. Could there be better combination? Let us show you how to make it the traditional way so you can serve it up to your guests after dinner.