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A trip through Chapman's Peak

October 28, 2011

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www.chapmanspeakdrive.co.za

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Seth said…

haha what a day, we should do it again!

November 9, 2011 at 9:07 AM

The First Constantia Craft Beer Project festival

Looking for something to do this weekend? There's no better way to spend a Saturday afternoon, than sipping artisanal small-batch, limited-edition beer – that's what we call CRAFT! But don't worry about your non-beer drinking girlfriend (who you should reconsider dating), there will be wine (from boutique and garagiste wineries) on sale too and slow food... Food stalls include the likes of Cape Mountain Charcuterie, Banana Jam cafe, Wicked Waffles and The Oyster Lady, plus others. Breweries include the likes of Devil's Peak, Mitchell's, Boston Breweries, Brew Dog, Citizen, Stellenbrau, Anvil Ale and Camelthorn, plus others. The Constantia Craft Beer Project will showcase 15 international and local craft breweries. A new concept of 'brew bucks' (like coupons) is also being launched this festival which allows festival-goers a chance to buy tasters and food with their very own beer currency. A picnic-like atmosphere on the lawns with

No-bake Marie Biscuit Date Balls

This recipe is super easy and the date balls are such a winning snack to keep around for the festive season. Here are some I made for my friend Seth Ingredients: 1 x 200g pack of marie biscuits 200g butter 125ml sugar/ fructose 250-300g of chopped, pitted dates 1 vanilla pod, seeds scraped out desiccated coconut for rolling Instructions: Place marie biscuits in a food processor and pulse until they form rough crumbs and small pieces. Set aside. In a saucepan over medium heat, place the butter, sugar and dates and stir until butter is melted and sugar fairly dissolved. Add the vanilla seeds or 2 teaspoons of vanilla essence. Combine date mixture with the crumbs by stirring it in or combining in the food processor. Roll into bite-size balls. Sprinkle coconut onto a clean surface and roll the balls through the coconut until covered. Refrigerate for a 3 to 4 hours before serving. Keeps up to a week. *For sweet-baked goodies, I keep some of my sugar in a container with vanilla pods, gi

For the Freezo Fans

I'm definitely not the type of person that walks into a regular coffee shop or coffee bar and orders the 'chocolatey one with sprinkles' – if you get my drift. While I do still add milk (although no sugar), I am more inclined towards straight up flat whites or lattes, 'and make that a double!'. But there is a certain spot I always head to when the craving for 'ice coffee' hits. And it's not just any ice coffee... it's a freezochino. I was first introduced to this wondrous, 98% fat-free, dairy-free drink a couple years ago by a good friend who (now) lives down the road in Sea Point. Every time I go back, I always think of her when I'm having one. I hadn't had one in ages though, and suddenly got the craving this past weekend. I ended up venturing to Cattura at about 9am, and left at 12:30, after bumping into various people and enjoying an 'original coffee' freezo and then a lazy brunch. I also took pleasure in introdu

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