The Paloma is the most popular tequila based cocktail in Mexico and if you struggle to drink tequila cocktails because they bring back too many dreadful memories of drunken student days and debauchery, this might just be the alternative. Continue Reading →
So after a week of making a whole load of recipes with beetroot, I’m a bit ‘beetrooted’ out and wanted an easier way to digest them. One of my Twitter friends tweeted about this combo for a juice and I liked the sound of it. Continue Reading →
I love everything about this brand. From the moment I first saw the clean and edgy packaging, to the first drop that landed on my tongue, I knew this product was going to be a success.
I have broken my ‘style guide’ and give them the very special and unique honour of using capital letters for their brand name in my headline. Its the only way to go with it.
Its ALL South Africa, authentic, original and is run by a bunch of really cool people who’s business ethics and philosphies I admire.
When they first launched their 5 delicious rooibos iced tea blends into the market last year I did a blog post and made a BOS lemon iced tea mojito and a BOS peach iced tea sorbet. Delicious!
Because the product tastes so damn fine and fresh, it lends itself perfectly to be blended into cocktails, and this is exactly what they have done at BOS.
True to the personalilty of the brand,they have come up with some really funky recipes and original names for them like:
Hugo BOS, The BOSanova, “BOSquito”, The BOMBOSSA, The BOS Telegraph, Double “0” BOS, BOStardo!, The BOS Blitz, The BOS Boomslang, BOS Island Ice Tea, The BOSfontein Punch, The FynBOS Fever Punch, The BOSberaad Punch and InniBOS
Last week I tasted quite a few of these at their cocktail launch party on the lawns in front of La Med and as expected was very impressed.
Im not saying ‘I told you so’ or anything, but BOS was a finalist in the ‘Most Beautiful Object in South Africa’ award at this years design Indaba.
Domaine des Dieux launches a delicious new bubbly: ‘Claudia’ MCC 2006 made by the uber talented wine maker, Marc van Halderen from La Vierge.
This is Marc’s debut MCC made from 77% Chardonnay from Stanford and 23% Chardonnay from Hemel en Aarde.
‘The profile of this wine is based on the shy bearing coastal vines and using careful handling, blending and ageing the wine expresses fresh apple and brioche character with a tangy and invigorating follow through. Enjoy in celebration on it’s own or paired with seafood starters and mushroom based dishes.’
I tasted it at WineX and was rather impressed.
I look forward to the launch of the 2007 vintage which will include a white and a rose.
Take a handful of frozen blueberries and a handful of frozen raspberries (or strawberries) and scoop in about 3 tablespoons of fat-free yoghurt (I use strawberry fat-free) and a good glug of skim milk and blend in a processor or using the Braun hand blender. So delicious and healthy – its the perfect afternoon snack to bridge the long gap between lunch and supper.