Inspired by Japan and made in South Africa, Hoshigaki Gold Liqueur is made from dried persimmon fruit, a sought-after dessert fruit in Japan.
Four members of staff, who've spent a combined 50 years working at Montecasino, reflect on their time there, as well as their favourite aspects of Monte.
After spending the last three years as Pastry Sous Chef at MGM Grand Macau Hotel and Casino, Chef Marco Gaspar has brought his skills to his new position.
Rodgers Mahasi brings 20 years of experience in hotels and restaurants to his new position of executive chef at Montecasino's Aarya restaurant.
Tsogo Sun took top honours as the highest bidder for the fourth consecutive year at the Nedbank Cape Winemakers Guild Auction (CWG).
Newly appointed Executive Chef of Palazzo Hotel in Montecasino, Chef Gareth Jordaan believes in “cooking with love and passion, otherwise it’s just a job.”