In honour of one of our classic flavours, rooibos, we have this wonderful rooibos cocktail creation from mixologist Nkuli Khanyile. ‘This cocktail is in honour of the diversity of edible plants that can be found in the Western Cape,’ says Nkuli. A Toast to Rooibos!

MAKES 1 // COOKING TIME 25 min

INGREDIENTS
For the rooibos syrup
1 cup water
1 cup sugar
2 rooibos teabags
For the vanilla soda
2 tsp vanilla essence
200 ml soda water
For the rooibos cocktail
50 ml gin
20 ml lemon juice
25 ml rooibos syrup
Peel of ½ orange
2 dashes Angostura bitters
210 ml vanilla soda

METHOD
For the rooibos syrup
1. Place the water, sugar and rooibos teabags in a pot over medium heat. Stir occasionally until the sugar has dissolved.
2. Allow to boil for 10 minutes. Then remove from the heat, strain and set aside to cool.
For the vanilla soda
1. Whisk the vanilla essence into the soda water.
For the rooibos cocktail
1. Add all the ingredients, except the vanilla soda, to a cocktail shaker. Add cubed ice and shake until combined.
2. Strain into a glass and fill with crushed ice. Top off with the vanilla soda.

Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

We love how versatile this flavour is! If you enjoyed this unique beverage, take a sip of our rum, spanspek and rooibos spritzer.

The post Nkuli Khanyile shares her Toast To Rooibos cocktail appeared first on MyKitchen.

Celebrate South Africa’s finest restaurants with the Mercedes-Benz Eat Out Restaurant Awards. Foodies from around the country will vote for their favourites to honour the best and most prestigious restaurants in an elaborate awards ceremony in Cape Town.

By Taryn Wilson

This year’s event takes place on 18 November at GrandWest Grand Arena in Cape Town where the winners will be announced. ‘Honouring the extraordinary talent in South Africa is what Eat Out is all about,’ says New Media MD Aileen Lamb. ‘This awards ceremony is where we get to celebrate our world-class chefs and the magnificent work being done in the food industry as a whole. Our partnership with Mercedes-Benz, which is also dedicated to recognising excellence and innovation, makes our journey together even more inspiring.’

This year attendees can expect to be welcomed into the Grand Arena with Graham Beck MCC and canapés, and later will be treated to a multiple-course lunch prepared by the country’s top chefs. Afterwards, guests will be able to mingle and enjoy a celebratory party.

The event will kick off with 30 nominees of the best restaurants in South Africa, which will then be counted down until the final top 10 are revealed. Winners will be chosen by a panel of anonymous judges, along with judging convenor Margot Janse.

Aside from 10 top restaurants in South Africa, the Eat Out Mercedes-Benz Restaurant Awards will also be recognising the Eat Out Retail Capital New Restaurant of the Year, the Eat Out S. Pellegrino & Acqua Panna Chef of the Year, the Eat Out Nederburg Rising Star, Eat Out Graham Beck Chefs’ Chef Award, the Eat Out Diners Club Service Excellence Award, the Eat Out Wine Service Award, the Eat Out John Psillos Award for Outstanding Contribution to Service, the Eat Out Lannice Snyman Lifetime Achievement Award, the Eat Out Woolworths Sustainability Award, and the Eat Out Style Award.

For the fifth year, Mercedes-Benz South Africa is sponsoring the awards event, with the head chef of the Restaurant of the Year Award being honoured with a luxury Mercedes-Benz for the time of their title. ‘As a brand, we’re always striving to find the very best, and we’re thrilled to recognise local chefs and restaurants around South Africa whose culinary delights exceed expectations year after year,’ says Marketing Director of Mercedes-Benz Cars Selvin Govender.

Tickets are limited and can be purchased for R1 595 per person online here at Quicket.

For more information, visit eatout.co.za.

The post Everything you need to know about The Eat Out Restaurant Awards appeared first on MyKitchen.

When it comes to cupcakes we just can’t resist! We’re so excited about Delheim’s brand-new fynbos cupcake and wine pairing, just in time for Heritage Day.

By Ulisha Moodley

Known for their original cupcake and wine pairing, this latest addition is such a treat! Having fynbos-inspired cupcakes shouldn’t come as too much of a surprise, as Delhiem is home to vulnerable Boland Granite fynbos. Delhiem is also an ambassador for eco-friendly farm practice and sustainable winemaking.

Here is what you can look forward to when you go for your delicious tasting:

1. THE FYNBOS HONEY CUPCAKE

Locally-produced Cape coast honey and a cream cheese icing that is also honey-based is the basis of this cupcake. It’s paired with the Delheim Merlot.

2. THE HONEYBUSH CUPCAKE

Made with fine grade honeybush tea leaves and a simple cream icing, this treat is paired with the Delheim Chardonnay Sur Lie.

3. THE BUCHU CUPCAKE

This cupcake has a ‘highly concentrated tincture by Durban-based herbal laboratory Phyto-Force.’ The icing is cream cheese with a hint of lemon. This selection is paired with the Delheim Gewurztraminer.

4. THE ROOIBOS CUPCAKE

Extracts of rooibos espresso and a cream cheese and cinnamon icing are the key features. This cupcake is paired with Delheim’s Pinotage.

THE DETAILS

When: 9 AM – 5 PM
Where: Knorhoek Road, Stellenbosch, 7599
Price: R120 pp
Bookings: email cellardoor@delheim.com
Website: delheim.com

The post Delheim introduces their fynbos cupcake and wine pairing appeared first on MyKitchen.

Calling all food and wine lovers – a five-course monthly dining series paired with divine wine is launching courtesy of the President Hotel.

By Ulisha Moodley

The President Hotel would like to introduce to you their ‘new internationally acclaimed executive chef and SASSI Trailblazer, Philip Alcock.’ The series takes diners on a sophisticated culinary journey with a five-course dinner masterfully paired with a selection of distinguished wine estates.

Guests can look forward to dishes that have seasonally sourced ingredients and flavours that are robust. Each menu will showcase five whites and reds that are paired with ‘modern classics from the land and sea.’

There are three monthly dinners in this series and each one will include a different local winery. Featured wineries include Leopard’s Leap Family Vineyards, Anthonji Rupert wines and Tokara winery.

PS: The dinner taking place on the 26th of October will be a six-course collaboration dinner at R650 per person where Chef Philip will be joined by South African Chef Craig Paterson and award-winning executive chef, Bernard Guillas.

THE DETAILS

When: 5th September; 26th October; 7th November
Where: 4 Alexander Rd, Bantry Bay, Cape Town, 8001
Price: R325 pp
Bookings: http://bit.ly/BookatThePresident

The post A premium pairing of wine & culinary creations at the President Hotel appeared first on MyKitchen.

Despite the approaching rainy season, you should always make an effort to appreciate and save water no matter where you are. This is especially true in the kitchen, as water is a key ingredient in many recipes, and cooking often requires the use of large amounts of water. Take a look at our top ten tips for saving water in the kitchen.

By Taryn Wilson

1. If you are running water into the sink while waiting for it to heat up, run the excess cold water into a bowl to be used later for the kettle, in the garden or for washing veggies.

2. Use your grey water from rinsing vegetables, the washing machine and cooking to water your garden.

3. Dishwater can often be too dirty to use on the garden or anywhere else in the home, so try to limit your dishes by re-using plates, cutlery and cups. Only wash dishes when absolutely necessary.

4. Avoid rinsing off dishes with clean water before and after washing. Rather let your dishes drip dry
in a dish hanger.

5. If you find that you have too much water to use in the garden, try planting your own veggie patch. You will save water and bucks this way.

6. If you recycle at home, try to avoid rinsing the items before putting them in the bin. If you really feel you have to (because of the smell and insects) then wash them with your dishes.

7. Despite what you may have heard, it’s not a good idea to stock up on bottled water as it takes even more water to produce the plastic packaging. Try getting clean drinking water from a natural spring, such as the Newlands Brewery water point in Cape Town.

8. If you aren’t too keen on growing your own veggies, make sure to buy raw unpackaged items that have not been rinsed as this process uses shocking amounts of water in the bigger scheme of things. And rinsing them at home is a great way to use any excess water you have saved up.

9. We know it may be hard to hear, but the production of meat products uses vast amounts of water. It can take up to 42 000 litres of water to produce 1 kg of beef. Take a look at some of our amazing vegetarian dishes to try as an alternative. Going meat-free just once a week will make a huge impact.

10. Lastly, ensure that everyone in your home knows about your methods to save water. It doesn’t help to be the only one making changes. And even if you don’t live in Cape Town, unnecessary waster wasting should never become a habit.

Photography: @thekitchencompany

The post 10 tips for saving water in the kitchen appeared first on MyKitchen.

Burger lovers, this one’s for you! Back by popular demand, this glorious event will showcase even more at this year’s Cape Town Burger Experience.

By Ulisha Moodley

The Burger Experience is all about different flavours and types of burgers. You can look forward to a selected range of meat, veggie or seafood options that include beef, chicken, rib, fish, prawn or vegan choices.

This year there is a focus on burger sliders so that you can taste an even wider range of flavours than ever before.

Your ticket includes three different burgers from the chef’s menu, one beverage (beer, cocktail or glass of bubbly/wine) and access to all the experiences the festival has to offer, including Chefs burger menu
culinary showcase, bubbly and wine bar, cocktail bar, DJ lineup, barista bar, cocoa zone, nougat tasting and more.

THE DETAILS

When: 7 April 2018
Where: Jan Van Riebeeck High School
Price: Early Bird Ticket: R295; Normal Bird Ticket: R345; Late Bird Ticket: R395; Children under 18: R195
VIP: Early: R395; Normal: R445; Late: R495
Tickets: https: quicket.co.za

The post The Cape Town Burger Experience appeared first on MyKitchen.