Come Wine With Us

2 weeks ago I joined Come wine with us at Doppio Zero Pineslopes with KWV Brandy's finest portfolio ranging from the NEW Cruxland Gin as well as the "Worlds best Brandy" which is their exceptional 20 year old brandy. We were also treated with a 3 course menu that was paired with the KWV reserve wine Range.

Taste Of Joburg 2015

Taste Of Joburg - The foodie event of the year, happened last weekend and I got to indulge in some pretty amazing treats!

#4thStreetParty

Daniella and I were lucky enough to receive an event to the 4th street party which took place at the rand airport on Thursday the 25ht of June. I attended the party last year and it was one of the best events of the year. (Read the blog post HERE). This year the Girl About Town agency organised the party once again and it was such a fantastic event. 

Jenda

I recently paid Jenda in Monte Casino a visit. My friend Bianca from Hello Joburg took me along and we had a wonderful day at this lovely new restaurant. 

Zomato at Escondido

So as you may have noticed, I have really been neglecting my blog lately. This is not due to a lack of things to blog about but rather due to a lack of time. "I just don't have any time" is a fairly poor excuse as I believe that if you really want to do something you will make time. So basically, I have just been lazy and I'm sorry!

Vin Chic

Tis the season... to be festive! And what better way to get festive than induldging in some GOOD wine!

Zomato And Winehouse

Last night I had another FANTASTIC evening with Zomato at the incredible Winehouse restaurant which is a part of Ten Bompas Hotel in Illovo.

I lived

One Republic have released the music video for ‘I Lived,’ the sixth single off their 2013 ‘Native’ album. The video is dedicated to a 15-year-old teen named Bryan Warnecke who lives with Cystic Fibrosis.

Taste Of Joburg 2014

Taking place, as I blog is the foodie event of the year -  Taste Of Joburg.

Trinket Trove Launch

On Tuesday night I attended the #TrinketTwilight event which launched the new Trinket Trove designer arm

#ZomatoAtPappas

It all started with the unveiling of Pappas in Kelvin in October 1987, by founder Athos Pappas, who saw the need for a family friendly Mediterranean offering, with a leaning towards home-style Cypriot and Greek cuisine. Not afraid to adapt to the trends and shifting times, Pappas moved four times over the last 20 years, before settling in Sandton, the business hub of Africa, in 1997. Athos dreamt of keeping the restaurant as a family  business, and did so by handing over the reins to his children Ria and Evros and son in-law, Charles de Olim, in the late 2000’s. (Athos now resides in Cyprus where he continues the tradition of orthodox priesthood in his family. Papa means priest/father in Greek). 

4th Street Party

Last week I was invited to the #4thStreetParty to celebrate the launch of the new 4thStreet Wine single serve! The event was absolutely spectacular and I can safely say it's the best launch event I have been to so far!

Brinjal Lasagne

Mince Ingredients
Mince +- 300g
1 onion
chopped mushrooms
1 grated carrot
1 tin tomatoes
3 Tbs tomatoe paste (I used about 5Tbs tomatoe sauce because I didn't have paste)
Seasoning

Cheese Sauce Ingredients
1 cup grated cheddar
3 Tbs flour
3 Tbs butter
1 cup milk

Other Ingredients
3 brinjals (I used 2 and was a bit short) 
1/2 cup grated gouda
1/4 cup lentils (optional)

Mince Method

• Fry the chopped onion and mince until the mince has browned
• Put in the tinned tomatoes, tomatoe paste and the lentils 
• After a while add the rest of the veg and and top up with boiling water (I also threw in some white wine)
• Simmer for as long as you'd like (I let mine simmer for about 30mins while I was preparing everything else) 

Cheese Sauce

• On a low heat melt the butter and flour
• Add the milk and cheese and stir until the cheese has melted

Lasagne Method

• Fry the brinjals until browned - Do not use any oil when frying
• In a baking tray add a layer of the mince followed by a layer of brinjals and then the cheese sauce
• Repeat layers and top with the grated gouda
• Grill until cheese has browned.

Warning: This meal is very addictive

I ate half the lasagne at 1 sitting (which serves 4+)

54 on Bath