Behind the Bar: The Art of IceOctober 31, 2018Keegan 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.
9th SA Annual Concierge Conference focuses on improving guest experienceOctober 29, 2018The South African Annual Concierge Conference, now in its 9th year, provides a platform for concierges to stay up-to-date with the industry.
Delheim celebrates floral kingdom with fynbos cupcakesOctober 29, 2018The Delheim Wine Farm in Stellenbosch has introduced four new fynbos-flavoured cupcakes to its cupcake and wine tasting experience.
Gold Reef City’s Barney’s Restaurant welcomes new Executive ChefOctober 29, 2018Bringing over 20 years of culinary experience with him, Chef Michael Tsekoa has been announced as the new Executive Chef of Barney's Restaurant.
What are corporate travellers looking for?October 29, 2018According to a recent survey conducted by Corporate Traveller,breakfast, Wi-Fi and late check-outs top the list of corporate traveller value-adds.
Industry Advice: There is no Secret SauceOctober 25, 2018While there's no 'secret sauce' for a successful restaurant, Ian Said from Ideal Software discusses the seven key areas to focus on.
Tintswalo at Boulders Boutique Villa opens its doorsOctober 25, 2018Expanding its portfolio, and adding another beachfront property to its collection, Tintswalo Lodges has opened Tintswalo at Boulders Boutique Villa
Hake Tempura with Chilli Lemon SauceOctober 24, 2018Chef Peter Robertson Creates Summer Flavour with Nola by using Nola Original for a zesty, spicy Chilli Lemon Sauce that he serves alongside hake tempura.
Prawn Calypso with Green Peach DressingOctober 24, 2018Chef Xanthos Giannokopoulos Creates Summer Flavour with Nola with this summer-in-a-bowl recipe for Prawn Calypso Salad with Green Peach Dressing.
Cubano SandwichOctober 24, 2018Chef Xanthos Giannakopoulos Created Summer Flavour with Nola by using Nola Ultra Creamy both inside and outside of the Cubano sandwich.