Check out the Limited Edition "Marmite XO"

Marmite recruited 30 of their biggest fans and inducted them into a secret society

"The Marmarati"

to help refine the flavour and recruit more like-minded members.

The vintage inspired jar was hand-dipped in black wax and stamped with the

gold crest of the Marmarati

Super Stylish!!!

simply amazing cakes

Platter Wines

2011 Platter List:

Winery of the Year
Nederburg

Five Stars & Red Wine of the Year
De Trafford Shiraz 2008

Five Stars & White Wine of the Year
Fleur du Cap Bergkelder Selection Noble Late Harvest 2009

Five Stars
Cabernet Sauvignon
Boekenhoutskloof 2008
Delaire Graff Reserve 2008
Kanonkop 2007
Klein Constantia 2008
Kleine Zalze Family Reserve 2007
Le Riche CWG Auction Reserve 2007

Grenache
Neil Ellis Vineyard Selection 2008

Pinot Noir
Meerlust 2008
Newton Johnson Domaine 2009*****

Pinotage
Beyerskloof Diesel 2008

Shiraz
Boschendal Cecil John Reserve 2008
Eagle’s Nest 2008
Haskell Pillars 2008
Rijk’s Private Cellar 2005
Saxenburg Select Limited Release 2006

Merlot
Shannon Mount Bullet 2008

Red Blends
Ernie Els Signature 2007
Graham Beck Ad Honorem 2007
Hartenberg The Mackenzie Cabernet Sauvignon-Merlot 2007
Nederburg Ingenuity Red 2007
Reyneke Reserve Red 2008*****
Spier Frans K. Smit 2006
Vergelegen Red 2005

Chardonnay
Groot Constantia Gouverneurs 2009
Julien Schaal 2009
Mulderbosch 2008
Rustenberg Five Soldiers 2008

Chenin Blanc
Botanica 2009
StellenRust ‘45’ Barrel Fermented 2009

Grenache Blanc
The Foundry 2009

Sauvignon Blanc
Graham Beck Pheasants’ Run 2010
Klein Constantia Perdeblokke 2009
Klein Zalze Family Reserve 2009
The Berrio 2009
Zevenwacht 360 2009

White Blends
Cape Point Isleidh 2009
Hermanuspietersfontein Die Bartho 2009
Lammershoek Roulette Blanc 2009
Nederburg Ingenuity White 2009
Nederburg Sauvignon Blanc-Chardonnay Private Bin D253 2009
Rall White 2009
Sadie Family Palladius 2009
Steenberg Magna Carta 2009
Steenberg CWG Auction Reserve The Magus 2009
Strandveld Adamastor 2009
Tokara Director’s Reserve White 2009

Methode Cap Classique
Topiary Blanc de Blanc Brut 2008
Villiera Monro Brut 2005

Dessert Wine, Unfortified
Fairview La Beryl Blanc 2009
Klein Constantia Vin de Constance 2006
Nederburg Winemaster’s Reserve Noble Late Harvest 2009
Nederburg Private Bin Edelkeur 2009

Port
Boplaas Family Cape Vintage Reserve 2008
De Krans Cape Vintage Reserve 2008
De Krans Cape Tawny NV
JP Bredell Cape Vintage Reserve 2007

via Wine on Platter

Whisky Packaging

Aren't these appealing?

Makes us want to keep a hip flask...

via Miss Moss

Chocolate Cake!

It's nearing year-end and it's time to celebrate your hard work. Have a party!

Nigella's Old Fashion Chocolate Cake

INGREDIENTS:
200g plain flour
200g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g best-quality cocoa
175g soft unsalted butter
2 large eggs
2 teaspoons real vanilla extract
150ml sour cream

FOR THE ICING:
75g unsalted butter
175g best quality dark chocolate, broken into small pieces
300g icing sugar
1 tablespoon golden syrup
125ml sour cream
1 teaspoon real vanilla extract
Sugar flowers, optional

METHOD:

Take everything out of the fridge so that all the ingredients can come to room temperature.
Preheat the oven to 180°C and line and butter two 20cm sandwich tins with removable bases.
Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food processor and process until you have a smooth, thick batter.

Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25.

Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins.

To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.

While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl.

Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar.

When you've done, you may need to add a little boiling water - say a teaspoon or so - or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.

Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.

Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.

Eat all by yourself. Or, if you're nice, share. It's good!

Dear Wine Lovers

Do not miss this awesome opportunity to buy some outstanding
wines at fantastic prices. Perfect for the festive season ahead!
Please note, only cash sales will be accepted.

fred 'n friends creative cool inventions
to order and view their latest product catalogue, go to
www.worldwidefred.com


frozen smiles










finger food - ultimate party multi-tasking














table saw - carve the cake