Be Marvellous this Mother’s Day by showing your Mom how much you appreciate her by putting special touches on everything you do. Whether you and/or the kids plan on making cards and gifts; baking a special treat or preparing a meal, GLAD is the perfect companion.

Below is a simply and easy recipe you can use, and add in your own personal creative touch.

Almond and Raspberry White Chocolate Bark

Serves 4
30 mins


  • 320g white chocolate
  • 100g roasted and salted almonds, chopped
  • Handful raspberries
  • Pinch salt flakes
  • Zest of 1 orange

How to do it

  1. Break your white chocolate into a glass bowl and melt over a pot of simmering water, stirring occasionally until smooth.
  2. Line a tray or board with Glad Bake & Cooking Paper (use a little melted chocolate on each corner of the paper to secure it).
  3. Spread the melted chocolate over the bake paper, scatter over the chopped almonds, raspberries, pinch of salt and grate over the zest of 1 orange.
  4. Refrigerate for about 30 minutes, before breaking into shards.
  5. Serve.

All GLAD products are made for your convenience with the purpose of keeping your food fresh for longer. GLAD – Saving good food. From going bad.

Please visit for more information and follow ‘GLAD SOUTH AFRICA’ on Facebook; Available in the GLAD aisle of most supermarkets

Wine improves with age. The older I get, the better I like it.


Jan-tuisbly-se-karretjie is a reality for a lot of us this year, not because we don’t want to see family, but rather because we love them enough that we would stay away. It hurts, I won’t lie.

I’m trying to maintain a work-life-lockdown balance by doing things that takes us out of the house for an hour or 2 every few days. One of these little gems visited on an outing is the Gerakaris Family Wine property out in Craighall.

You can just order a wine tasting or add a platter with cheese or olives. It’s a nice little garden setting – but you can also ask to sit indoors.

PS. Right now I would recommend booking for your Johannesburg wine tasting.

Gerakaris Family Wine Johannesburg

Gerakaris Family Wine Contact Details:

You can PIN it if you want




  • 80 g bulgur wheat
  • 80 g quinoa
  •  400 ml water
  •  150 g cooked, drained chickpeas
  •  100 g cooked, drained lentils
  •  50 ml chopped mint
  •  50 ml chopped parsley
  •  Seeds of ½ pomegranate OR one small pomegranate
  •  Salt and black pepper for seasoning


  • 30 ml pomegranate molasses
  • 1 garlic clove crushed
  • 15ml Honey
  • 30 ml Olive Oil
  • Finely grated zest of ½ lemon
  • 15 ml freshly squeezed lemon juice
  • 5 ml Dijon mustard or any mild mustard
  • Salt and pepper for seasoning
  • TO SERVE: 60 ml crispy onion rings or flakes
  • 100 g feta cheese, cubed
  • Extra mint for garnish


  • Add the bulgur wheat, quinoa and the water to a medium sized saucepan and bring to the boil on medium heat. Add some salt.
  • Cook for 15 minutes with lid on the saucepan until all the liquid has been absorbed.
  • Spoon the cooked quinoa and bulgur wheat into a large bowl to cool down quickly.
  • After a few minutes add the chickpeas, lentils, mint, parsley and the pomegranate seeds.
  • Combine all the ingredients for the dressing in a small jug and mix well.
  • Add the dressing and toss through the salad.
  • Serve the salad topped with the crispy onion, feta cheese and some mint as garnish.

Inspired by Disney’s locally produced live action show Disney’s Cookabout – we are sharing with you some of our healthy and oh-so delicious recipes that were featured on the recent season of the show. The cooking show sees kids learn where our food comes from, visiting farms around the country before heading back to the kitchen to learn to cook with the ingredients. This recipe was inspired by a visit to the Shangana Cultural Village in Hazyview, Mpumalanga.  

RECIPE: Christine Capendale
IMAGES: Anita Reed/Disney Channel



  • 80 g organic peanut butter
  • 90 ml coconut milk
  • 15 ml lime juice
  • 5 ml freshly grated ginger
  •  1 garlic clove, crushed
  • 2,5 ml ground cumin
  • 2,5 ml curry powder
  • 2,5 ml paprika
  • Pinch of chili flakes
  • 1 ml salt
  • Black pepper
  • 300 g chicken tenderloins or chicken fillet
  • 4 bamboo skewers, soaked in water
  • Toasted peanuts for garnishing


  • 50 ml white vinegar (use apple cider vinegar preferably)
  • 30 ml lemon juice
  • 30 ml honey
  • 2,5 ml salt
  • 5 ml chopped dill
  • 150 g sliced baby cucumbers
  • 30 ml spring onions, thinly sliced



  • Mix together the peanut butter, coconut milk, lime juice, ginger, garlic and the spices.
  • Mix well and reserve half of the marinade for dipping.
  • Marinate the chicken in the other half of the sauce.
  • Place in a Ziploc bag and toss well to coat the chicken – leave it in the fridge for at least 15 minutes.
  • Thread the chicken onto the soaked skewers.
  • Heat a griddle pan on medium heat and cook the skewers on both sides until cooked and golden brown.
  • Serve with the reserved marinade and the pickled cucumbers. Garnish with the toasted peanuts

Mom – she’s a nurturer and protector, a guardian angel of sorts. She deserves to be celebrated for her courage and warmth, and that special touch she brings. Nederburg can help you do so this Mother’s Day (11 May 2020)!

Look no further for the perfect gesture to make your mom feel like the heroine she is. Treat her with a specially-prepared classic South African dish – bobotie – accompanied by a fine wine such as Nederburg’s very delicate The Beautiful Lady Gewürztraminer 2019. A favourite pairing of assistant winemaker Zinaschke Steyn, she says she’ll be spoiling her mom, Michele, exactly this way as soon as she can following South Africa’s national lockdown. She’s also encouraging those who are not able to be with their moms on Mother’s Day, to do the same.

“I’ll be pouring my heart and soul into making my mother some traditional bobotie, and can’t wait for her to taste the love!  It just shouts heritage with its flavours really reminding me of home. Also, it’s such a hearty and comforting dish – kind of symbolic, reflecting the qualities of my mom and how reassured, encouraged and content she always makes me feel. Also, the meticulous steps involved in preparing this dish makes me think of one of the key things she taught me over the years: that there is always a reward for hard work. 

“A chilled glass of The Beautiful Lady will go down a treat with this richly aromatic and slightly sweet and spicy Cape-Malay-inspired dish, since both are so fragrant, featuring a sweetness that’s more suggested than overt. The cherry on the cake is that this is my mom’s favourite wine,” Zinaschke explains.

The Beautiful Lady takes its name from a description of Ilse Graue, the wife of Johann Graue, a German immigrant who bought Nederburg in 1937 and was known for his innovative approach to wine-growing and winemaking. She brought a gracious sense of hospitality to Nederburg. A doting mother to the Graue’s only child, Arnold, she was also a very loyal wife, who helped Johann label his wines in the early years. She would go with him to try to sell the then unknown brand to hotels in Cape Town. With the tragic death of their son Arnold in 1953, the legendary Günter Brözel came to Nederburg, also from Germany, to replace him as winemaker. It was he who described Ilse as “a great and beautiful lady”.

This elegant Gewürztraminer, with its subtle sweetness, is great to enjoy as an aperitif and is the ideal accompaniment to aromatic and spicy dishes such as fruity curries and fragrant Thai and Indian dishes made with butter or coconut milk, Cantonese and Schezhuan seafood and poultry dishes. Or, as suggested by Zinaschke, enjoy it with a South African favourite such as bobotie


Paired with Nederburg Heritage Heroes The Beautiful Lady Gewürztraminer

Serves 4 to 6


  • 1 piece of white bread
  • 250 ml milk
  • 2 tbsp olive oil
  • 2 small onions, chopped
  • 2 carrots, chopped
  • 1 green pepper, chopped
  • 2 tbsp garlic & ginger paste
  • ½ tsp salt
  • 1 tbsp sugar
  • 1 tsp turmeric
  • 1 tbsp medium strength curry powder
  • 1 tbsp garam masala
  • 500 g mince
  • 1 tbsp tomato paste
  • 2 tbsp apricot chutney
  • 1 tbsp white vinegar
  • 60 ml raisins (optional)
  • 2 eggs
  • 3 bay leaves
  • Rice and chutney to serve


  1. Preheat oven to 180°C and take a sip of Nederburg’s The Beautiful Lady.
  2. Soak the bread in the milk.
  3. Fry the onions in a little bit of oil until translucent
  4. Add the carrots, green pepper, garlic and ginger, salt, sugar and all of the spices and fry for a minute or two.
  5. Add the mince and fry until browned. Take another sip of The Beautiful Lady.
  6. Squeeze the excess milk from the bread (keep the left-over milk aside for later).
  7. Break the bread apart and add to the mince along with the tomato paste, chutney, vinegar and raisins.
  8. Simmer for 15 minutes.
  9. Remove from the stove and transfer to a small oven-proof dish.
  10. Stir together the remaining milk and eggs and pour over the mince. Empty your glass and pour another one. 
  11. Top with bay leaves and bake in the oven for approximately 35 minutes, until the topping is set and just browned.
  12. Serve with rice and chutney, and of course, The Beautiful Lady!

Nederburg is currently offering a 20% discount on wines across its multi-tiered range, including the Heritage Heroes collection of which The Beautiful Lady forms part of, when you order six bottles or more online. A delivery fee of R95 is applicable to all orders.  Deliveries will only be dispatched once Nederburg is legally allowed to do so. The team will keep customers updated on their orders and expected delivery date. This promotion ends on 15 May 2020. Terms and conditions apply. 

According to the Indigo Wellness Index, South Africa is one of the unhealthiest nations in the world. This means that we are eating the wrong foods and our health is suffering.

Knorr would like to help South Africa move towards a better food future by providing stakeholders – government, NGO’s, industry, retailers, media and consumers – with information about how and what the nation is eating and how it impacts our health.

The Knorr purpose is to reinvent food for humanity in 3 ways: champion dietary diversity, more plant-based meals and more sustainable ways to grow and produce food.

In line with this purpose, and coupled with helping consumers make better food choices, Knorr commissioned Nielsen – a global measurement and data analytics company – to implement a study on Understanding the Eating Habits of the South African Population, in February 2020, among 1005 respondents aged 16 years and over, across South Africa.

The research objectives were multi-fold and included an understanding of the following:

• Composition of the plate across different meal occasions, demographics and regions.

• Attitudes towards food and the link to health.

• Impact and access to healthy food.

So, what exactly is on our plate?

The current South African plate has a large proportion of meat and starch but is lacking in vegetables.

The current plate consists of 41% starch and 26% meat with only 13% vegetables and the rest composed of fats and oils, dairy and legumes. This is consistent across all regions and demographics. Even kids living at home eat the same as their parents.

Breakfast generally has the largest proportion of starch, while dinner the largest amount of meat. Meat is eaten on average of 4 times per week, with poultry and red meat being the most popular. Starch is eaten 6 times a week, with bread, rice, potatoes and Mielie pap the most prevalent. Vegetable consumption is also 4 times a week, with cheaper fruits and vegetables consumed the most.

82% think that it has become easier to find healthy food within the past 5 years. But, only 52% think healthy food is affordable.

84% of South Africans are meat eaters, 14% are flexitarians, 2% are vegetarians, 0,3% are pescatarians and 0,1% are vegans.

How do we fix the plate of the nation?

The Eatwell plate composition as defined by the University of Cambridge and the NHS says that our plates should have the following 33% vegetables, 32% starch, 15% dairy, 12% meat and 8% fats and oils.

By making small changes to our plate, we can help shape the health of the nation. Whilst it is relevant to 58 million people, how each one of us changes our plate is personal, and this will have a positive ripple effect on our families and our communities. It all starts with small, delicious changes.

We are fortunate that we have a rich history of food and agriculture; we can learn from how our forefathers ate. Crops rooted in heritage can once again have a place on our plate. Many of these nutritional crops were identified in Knorr and WWF’s Future 50 Foods report, and include millet, cowpeas, bambara groundnut and mung beans, amongst others.

Chrislynn Ramdeo of Knorr explains, “we need to change the plate of our nation because as Winston Churchill once said: healthy citizens are the greatest asset a country can have. Knorr is encouraging South Africans to choose to eat better by championing dietary diversity and more plant- based meals. Knorr wants to make healthy eating more accessible for all.”

Notes to Editors:

Download the Understanding the Eating Habits of the South African Population report here:

About Knorr

Knorr’s passion for better cooking and eating goes right back to the brand’s beginnings in 1838. Knorr is proud to be the 8th most chosen FMCG brand in the world (according to Kantar World Panel) and Unilever’s largest food brand, with a yearly sales value of over 4 billion Euros.

Knorr products are sold in nearly 90 countries around the world and its flavours are enjoyed by more than 2.8 billion people each year. The brand is committed to providing easy-to-prepare,

flavourful recipes for all diets and occasions, which it publishes on its website and on the back of its products.

Its purpose is to champion better ways to cook and eat for a more sustainable food future, believing that by sourcing its ingredients sustainably, food made with Knorr tastes better. That’s why Knorr grows its ingredients naturally, out there under the sun, in rich, fertile soils and with care for the environment.

Find out more at

About Nielsen

Nielsen Holdings plc (NYSE: NLSN) is a global measurement and data analytics company that provides the most complete and trusted view available of consumers and markets worldwide. Nielsen is divided into two business units. Nielsen Global Media, the arbiter of truth for media markets, provides media and advertising industries with unbiased and reliable metrics that create a shared understanding of the industry required for markets to function. Nielsen Global Connect provides consumer packaged goods manufacturers and retailers with accurate, actionable information and insights and a complete picture of the complex and changing marketplace that companies need to innovate and grow.

Our approach marries proprietary Nielsen data with other data sources to help clients around the world understand what’s happening now, what’s happening next, and how to best act on this knowledge. An S&P 500 company, Nielsen has operations in over 100 countries, covering more than 90% of the world’s population.

For more information, visit

About WWF

WWF is one of the world’s largest independent conservation organisations, active in nearly 100 countries. WWF’s supporters – more than five million of them worldwide – are helping to restore nature and to tackle the main causes of nature’s decline, particularly the food system and climate change. WWF is fighting to ensure a world with thriving habitats and species, and to change hearts and minds so it becomes unacceptable to overuse our planet’s resources.

Find out more at


Ceres, the innovative fruit-juice brand launched new packaging earlier in March 2020 to meet the changing demands of the South African consumer lifestyle.

Ceres has invested R 100 million into the SIG Combismile a packaging solution that is the first of its kind in the Middle East and Africa region (EMA).

The new carton has a  curved, modern shape which is easy to grip offering the consumer an easy and convenient  way to enjoy the product on the go.

Whether for travel or business, school lunch or homework, study break or a refreshing cool-down after a work-out at the gym, the new leak-proof Ceres 200ml is the perfect fit. “The easily recognisable package is designed to fit your lifestyle and is perfect to take with you wherever you go.” Says Beverly Wilson, Marketing Manager at Pioneer Foods.

Ceres Fruit Juices is committed to minimising and managing its environmental impact wherever possible, and so the  new 200ml CombiSmile juice pack is made from sustainable plant-based packaging and hence is one of the most environmentally friendly packaging solutions currently available. The packs are recyclable and the layered carton includes plastic and cardboard with an inner foil to prevent oxidation.

“While the packaging is new, you can be assured of the same quality product – a juice serving that is flavourful and delicious” says Neethling.

Neethling concludes, “We are really excited to introduce the new packaging and offer our consumers something that is fresh, modern and in line with the superior craftsmanship they have come to expect from Ceres juices .”

je vois la vie en rose

I couldn’t believe my luck when an invite for brunch arrived from KCC La Vie en Rose at Killarney Country Club…

As I sat down with the grey morning rolling over the lawn behind me, a harvest table caught my eye. The table was standing proud carrying what soon was to land on my plate. Side by side savoury and sweet complimented each other. It was a glorious sight on a rainy Joburg day.

I felt no need for pretentious manners and took a morsel from every dish once the pleasantries and introductions were done.

I wished the conversation would fade even further as I enjoyed bite after bite from the decadent harvest table. It was a melt-in-my-mouth moment and I wanted to savour every morsel of every bite. Staring across the table I smiled, their plates were piled high with treats from the harvest table too.

I wish I could describe every piece on my plate from that day, but I will stick to two. I will leave something for you to look forward to and discover on your own at KCC La Vie en Rose.

Lip-smacking excitement about a brunch

The cinnamon covered cannelloni gently gave a sigh each time my knife cut through its hollow centre. Every bite was just sweet and spicy enough not to overpower. It was a bit of homely decadence elevated – and definitely my favourite of the day.

Lightly toasted almond on a blanket of creamed cheese mixed with berries wrapped in a mini croissant – it was as good as it sounds on paper…

I’m going for “nog ‘n skeppie”!

If saying that I “cleaned” my plate from every last crumb is a testament to how much I enjoyed the meal, then believe me when I say I cleaned it twice!

Secret ingredient

I felt guilty just thinking about cramming all that deliciousness into my mouth in a few minutes while it must’ve taken hours to prepare in the kitchen.

They have secret ingredient hiding in the kitchen of course, an executive chef that is a co-owner of this delightful Johannesburg restaurant, Rony Muller. You can taste that great care and thought went into every dish served.

They have been in their current location for 4 years. This year in September they’ll celebrate 10 years of good food.

The way it should be

As I made my way towards the door, I looked at the patrons engaged in conversation, some with forks hovering between table and mouth, some slowly savouring the bite whilst listening to their companion. They all seemed to enjoy the ambiance KCC La Vie en Rose offers.

I can see myself for brunch with hubby or a high tea with my best friend inside or in the green garden. I could imagine La Vie En Rose by Edith Piaf playing in the background (sung by Michael Buble even) while working my way through the menu. That would be the perfect, thank you.

Get in touch to book your table


Yeah, I’m just not that into wine that I would want to go to a bunch of wine farms to taste wine – but when you add food or a snack to the equation…I’m in!

On my recent trip to Cape Town to visit my BFF we decided that we wanted to find the most amazing food and wine pairings to try – because after a year in Cape Town, my BFF had forgotten the first rule of drinking… to eat. Just an FYI, we had a designated driver who didn’t partake.

Drinking good wine with good food in good company is one of life’s most civilized pleasures.

Michael Broadbent

Braaibroodjies and Wine Pairing at Middelvlei

This was the most interesting pairing on paper and even more delicious on the tongue. I grew up with braaibroodjies on the fire with every braai so this was my number 1 food and wine pairing to try.

Wine and food pairing at Middelvlei in Stellenbosch

We watched them roast our food on a fire and was kept company by the big black dog in front of the fire. The food and wine pairings were spot on and I easily could’ve stayed for more!

Macaron and Wine Pairing at Blaauwklippen

This was an experience! The day before there was a wedding at xxx and we were treated to a wonderland of flowers hanging from the roof.

Macarons and wine pairing at Blaauwklippen

The decadent macarons were perfectly complimented by their wine pairings. It was a feast for the eyes and the tongue.

Pizza and Wine Pairing at Brennaisance

Anyone who says that money cannot buy happiness has clearly never spent their money on pizza.

Andrew W.K.

This was our lunch and it was amazing. The last red wine was a bit heavy for me, but it went well with the pizza it was paired with. This was R200 per person – but well worth it!

Wine and food pairing at Brennaisance in Stellenbosch

Next time you venture down to the Cape Winelands (or Stellenbosch) hit up these wine farms and do a food and wine pairing. I’m a wine heathen, but you can trust me on this.

What to do in Cape Town

Today I’m sharing another recipe from the Disney COOKABOUT show. It is a quick recipe that is sure to have your kids and husband ask for more!

I prepared the Mousse with Basil Berry Salad as well as the Biltong and Avo Tacos with Chunky Salsa on the night. Both these Disney Cookabout Recipes were quick and easy – and very delicious


  • 2 wheat flower tortillas (you can probably fill 4 to 6 tortillas with the ingredients)
  • 15ml olive oil
  • 60ml low fat yogurt, plain
  • 30ml low fat/organic mayonnaise
  • 10ml lime juice
  • Zest of ½ small lime
  • 200ml thinly sliced red and green cabbage
  • 100g thinly sliced biltong (make this a lot more if your family loves it)
  • 1 avocado, peeled, seeded and cut into cubes

Salsa Ingredients

  • 30ml chopped spring onion
  • 80g small tomatoes, quartered
  • 80g corn kernels
  • 30ml chopped red pepper
  • Salt and black pepper to taste
  • 30ml pickled coriander leaves
  • 10ml red wine vinegar
  • 5ml olive oil


  • Mix the 15ml olive oil, yogurt, mayo, lime juice and zest together.
  • In another bowl combine the salsa ingredients and mix well.
  • Grill the tortillas until it is slightly charred and hot – or just warm it up in the microwave.
  • Assemble the tacos by adding cabbage, avo and biltong.
  • Serve with chunky salsa.


  • When you add the lemon juice, taste… don’t just add the lemon as it could become a bit overpowering.
  • You can also swop out the biltong for fried meat or chicken strips.