Archives

Keegan Smith chats about the art of making ice, as the quality of the ice being used in drinks is a huge factor to the overall taste of your cocktail.

The South African Annual Concierge Conference, now in its 9th year, provides a platform for concierges to stay up-to-date with the industry.

The Delheim Wine Farm in Stellenbosch has introduced four new fynbos-flavoured cupcakes to its cupcake and wine tasting experience.

Bringing over 20 years of culinary experience with him, Chef Michael Tsekoa has been announced as the new Executive Chef of Barney's Restaurant.

According to a recent survey conducted by Corporate Traveller,breakfast, Wi-Fi and late check-outs top the list of corporate traveller value-adds.

While there's no 'secret sauce' for a successful restaurant, Ian Said from Ideal Software discusses the seven key areas to focus on.

Expanding its portfolio, and adding another beachfront property to its collection, Tintswalo Lodges has opened Tintswalo at Boulders Boutique Villa

Chef Peter Robertson Creates Summer Flavour with Nola by using Nola Original for a zesty, spicy Chilli Lemon Sauce that he serves alongside hake tempura. 

Chef Xanthos Giannokopoulos Creates Summer Flavour with Nola with this summer-in-a-bowl recipe for Prawn Calypso Salad with Green Peach Dressing.

Chef Xanthos Giannakopoulos Created Summer Flavour with Nola by using Nola Ultra Creamy both inside and outside of the Cubano sandwich.