Tequila and thyme are no doubt a match made in heaven! Fresh and bursting with flavour, this thyme and tequila lemonade is the ultimate sundowner made with seasonal ingredients.

SERVES 1 // COOK TIME 5 min

INGREDIENTS
2 tsp white sugar
2 tbsp lemon juice
2 tbsp tequila
1 sprig thyme
200 ml soda water
To serve
1 lemon wedge
1 sprig thyme

METHOD
1. Place the sugar, lemon juice, tequila and thyme in a tall glass and muddle together with a spoon.
2. Add ⅓ of the soda water and stir until the sugar has dissolved. Top off with the remaining soda water and a few ice cubes.
To serve
3. Top with a lemon wedge and a sprig of thyme.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Keen for something booze-free? This aloe vera lemonade is a healthy twist on this classic beverage.

The post Refreshing thyme and tequila lemonade appeared first on MyKitchen.

Enjoy a treat for two with these delicious Peruvian grapefruit cocktails. They make the perfect sundowners to end off a great week!

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
Juice of 4 grapefruits
6 egg whites
½ cup brandy
Splash bitters

METHOD
1. Add all the ingredients to a shaker and shake until foamy. Serve immediately.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Enjoy these traditional Peruvian grapefruit cocktails for two appeared first on MyKitchen.

If you are a fan of affordable Mediterranean and Middle Eastern dining with an incredible sea view, Bilboa in Camps Bay is one restaurant you don’t want to miss. Specialising in fish and seafood (although their meat and veggie options are pretty incredible too), as well as cocktails, this beachfront hotspot is definitely where we want to spend our summer days.

By Roxy Greeff

But that’s enough chatter, here are a few of the MK team’s favourites, and you can look forward to them and much more when you visit!

Baby squid with roast red pepper purée, olives, clams and basil

Grilled halloumi with freekah, chilli, mint, sumac, dukkah and lemon

Crispy prawns with preserved lemon and chilli pepper

Burrata with peach, coriander, lavender and honey

Kingklip with pine nuts, pistachios, parsley and spinach puree 

Sirloin with pink peppercorns, Pecorino and truffle

Lemon tart with roasted meringue, lemon curd and yoghurt ice cream

Custard with vanilla sponge, honey ice cream and marshmallow

THE DETAILS

When: 12 pm – 10.30 pm
Where: Shop 120, First Floor, The Promenade, Victoria Bay, Camps Bay
Reservations: 021 286 5155; info@bilboa.co.za
Website: bilboa.co.za

The post Cape Town: Bilboa, Camps Bay appeared first on MyKitchen.