The Oktober Bierfest is here!

Limited edition Beers, traditional German food and Oompah bands...an authenitc Bavarian beer festival that promises to closely resemble the Oktoberfest in Munich!

Friday 30th September from 14h30 - 22h30

Saturday 1st October 12h00 - 22h30

Sunday 2nd October 12h00 - 20h00

Village Green, Newlands Brewery

Very cool and creative drinking glasses....

Happy Heritage Day - 24 September 2011

Here are some great braai ideas...Soy Marinated Flank Steak
Grilled Steak & Summer Vegetables
Grilled Buttermilk Chicken Grilled Salmon Steaks

For more ideas and recipes...view http://www.marthastewart.com/

Big, beautiful beets are in season!

We believe that seasonal food is fresher and so tends to be tastier and more nutritious!

Warm Beetroot, Orange & Haloumi Salad This lovely light salad mixes salty haloumi with the sweetness of beetroot and orange....a perfect combination for a meat-free Monday.

Serves 4

3 medium beetroots, ends trimmed

3 oranges, peeled, white pith removed

2 tbs extra virgin olive oil

150g baby spinach leaves

1 x 250g pkt haloumi, drained, thinly sliced crossways

Preheat oven to 200 degrees celsius. Wrap each beetroot in foil. Place in a roasting pan. Roast for 1 hour or until the beetroot is tender when pierced. Set aside for 15 minutes to cool. Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges. Meanwhile, holding the oranges over a bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Use your hands to squeeze the remaining juice from the flesh into the bowl. Add the oil and whisk until combined. Season with salt and pepper. Combine the beetroot, orange segments and spinach in a large bowl. Divide among serving plates. Cook the haloumi in a non-stick frying pan over medium heat for 1-2 minutes each side of until golden. Top the salad with the haloumi and drizzle the dressing to serve.

"Bent" Food Humour

Little People in the World of Food

the perfect spring cookies - candied rose petal and chocolate cookies

12 tablespoons unsalted butter

1 cup sugar

1/2 cup light brown sugar

1 large egg

1 egg yolk

2 tablespoons heavy cream

1/2 cup rose spread

2 1/4 cup rose spread

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups finely chopped semisweet chocolate

for the candied rose petals

2 pink roses, 1/2 cup eggwhite, 2 cups castor sugar

preheat the oven to 180 degrees celsius. line a cookie sheet with parchment paper. in a large microwave-safe bowl, melt the butter, sugar and brown sugar together in the microwave for 15-30 seconds on low power. let the butter-sugar mixture cool, then blend in the egg and egg yolk. add the heavy cream and rose spread. stir until combined and set aside. do not overmix. in a medium bowl, sift together the flour, baking soda and salt and carefully fold into the wet mixture. gently add the chocolate, mixing it well. freeze the dough just until cold and firm, about 5 minutes. using an ice cream scoop, drop the dough 7cm apart onto prepared cookie sheet. bake for 10-12 minutes or until the edges of the cookies begin to brown. transfer cookies to a rack to cool. for the candies rose petals: remove all rose petals delicately from the stem. using a brush, apply the eggwhite onto both sides of each petal and toss them one at a time in the castor sugar. place each petal on a pachment lined baking tray and let them dry at room temperature. it takes about 24 hours for the sugar to crystalize and for the petals to dry.