Author: Media Two

Hot toddies bring warmth and cheer, making them a fun favourite during cold seasons. They’re perfect for cozy gatherings and around a fire. Crafting a hot toddy feels like a mini ritual—steamy mug in hand, comforting aromas rising. It’s also fun to serve guests a drink that feels both luxurious and homemade. Whether for relaxation or socializing, a hot toddy turns any chilly evening into a cozy celebration.

We’ve rounded up 3 of the best recipes…

Lemon Hot Toddy

If you have bourbon, honey, lemon, and hot water, you can have a superlative toddy in just a few minutes. This classic hot toddy is the perfect winter drink to make at home, even when your bar collection is spare. A mix of boiling water, whiskey, honey, and lemon juice, it’s a cozy way to warm up on a cold night.

INGREDIENTS:

2 Shots whiskey or bourbon Get some pretty good quality. You’re sick! You deserve the best!

1½ tablespoons honey

4 shots water

2 teaspoons lemon juice

1 cube crystallised ginger optional

1 slice fresh lemon for garnish

DIRECTIONS:

Mix together whiskey, water, and lemon juice in a microwave-safe bowl. Microwave for 1 minute, or until it’s piping hot. Stir in the honey, and drop in the ginger if using. Garnish with a lemon slice and enjoy–you and your cold deserve it!

Raspberry and Thyme Hot Toddy Punch

A crowd pleaser! Serve this deliciously warming hot toddy punch to welcome guests in from the cold or along with dessert at the end of big hearty meal.

INGREDIENTS:

4 black tea bags, preferably English Breakfast

1 lemon, thinly sliced

1 orange, thinly sliced

1/4 cup sugar

1 tablespoon cloves

12 sprigs thyme; plus more for serving (optional)

1 1/2 cups raspberry liqueur, such as Chambord

1 1/2 cups whiskey, preferably rye

1/4 cup fresh lemon juice

DIRECTIONS:

Bring 10 cups water to a boil in a large pot. Reduce heat and bring to a simmer. Add tea bags, lemon and orange slices, sugar, cloves, and 12 thyme sprigs; simmer, covered, 10 minutes. Remove from heat; discard tea bags. Stir in raspberry liqueur, whiskey, and lemon juice. Divide among mugs and garnish with thyme sprigs, if desired.

Maple Syrup Hot Toddy

For this classic cocktail, you’ll just need hot water, whiskey, maple syrup, and lemon. It’s light and hydrating rather than overwhelmingly sweet.

INGREDIENTS:

2 Shotes Whisky

1 Shot Lemon juice

Maple syrup

4 Shots Hot water

2 Lemon wedges

1 Cinnamon stick

Star anis

DIRECTIONS:

In a mug, stir together the hot water, whiskey, lemon juice, and syrup until the syrup dissolves. Taste and adjust as desired. Garnish with the …

Pairing food and wine is both an art and a science. While there are no strict rules, certain guidelines can elevate the dining experience by enhancing flavors, balancing tastes, and creating harmony between the dish and the drink. Here are some key tips for successful food and wine pairing:

1. Balance the Weight

One of the most important principles is matching the weight or body of the wine with the weight of the food. A rich, heavy dish like beef stew pairs best with a full-bodied wine like Cabernet Sauvignon or Syrah. In contrast, lighter dishes such as grilled fish or a fresh salad are better complemented by light-bodied wines like Sauvignon Blanc or Pinot Grigio. The idea is to ensure one doesn’t overpower the other.

2. Match Acidity

Acidic foods need acidic wines. For example, tomato-based dishes pair wonderfully with wines that have bright acidity, such as Chianti or a dry Riesling. If a wine is too soft in acidity and the food is very tangy, the wine can taste dull or even flabby. On the other hand, an acidic wine can bring out freshness in a rich or creamy dish, acting like a palate cleanser.

3. Complement or Contrast Flavors

You can either complement flavors in the food and wine or contrast them for a more dynamic experience. A classic complementary pairing is a buttery Chardonnay with a creamy pasta dish—both share rich, smooth textures. For contrast, consider a spicy Asian dish with a slightly sweet wine like Gewürztraminer or an off-dry Riesling; the sweetness balances the heat and enhances the overall flavor.

4. Consider the Sauce

When pairing wine, it’s often more important to focus on the sauce than the protein. Chicken in a rich mushroom cream sauce calls for a very different wine than grilled chicken with lemon and herbs. The first might match well with a barrel-aged Chardonnay, while the second is better suited to a crisp Sauvignon Blanc.

5. Tannins and Proteins

Tannins, found in red wines like Cabernet Sauvignon, Malbec, and Nebbiolo, bind with proteins and fats, softening their bitterness and bringing out the wine’s fruit character. This is why tannic reds work so well with steaks or lamb. However, if the dish is low in fat, like grilled vegetables or fish, high-tannin wines can feel harsh or drying.

6. Sweetness and Spice

When it comes to spicy foods, off-dry (slightly sweet) wines are a smart choice. The sweetness can tame the heat and prevent the alcohol from intensifying the spice. This makes wines like Moscato or off-dry Rieslings excellent with Thai or Indian dishes.

7. Match Intensity

Delicate dishes work best with subtle wines, while robust foods demand bold wines. A seared tuna steak might shine with a light Pinot Noir, while a hearty lasagna stands up to the richness of a Zinfandel.

8. Experiment and Have Fun

While guidelines help, personal preference should always be the final judge. Wine and food pairing is subjective, and exploring different combinations can lead to delightful surprises. Hosting a tasting with small plates and a variety of wines is a great way to discover new favorites.

Ultimately, the best pairings are those that enhance both the wine and the dish, creating a cohesive and enjoyable experience.

Kick off Father’s Day with a breakfast that Dad will love. Whether you’re having an early bird breakfast for an activity-filled day ahead or a laid-back brunch, you can’t go wrong with these Father’s Day breakfast ideas. No matter what you choose to make, you can be sure he will enjoy it because it was made with love!

Try these delicious Recipes

Italian Brunch Torte

This torte makes a statement! Piled high with eggs, salami, deli ham, provolone, spinach, mushrooms and roasted sweet red peppers, it’s encased in crescent roll dough and baked for a little over an hour. Make sure you have a sharp, long chef’s knife to cut all the way through all those layers!

Ingredients for Italian Brunch Torte

• Refrigerated crescent rolls: Instead of shaping the dough into individual rolls, you’ll press the dough together in flat layers to form the torte’s bottom and top crusts.
• Spinach and mushrooms: Baby spinach and sliced mushrooms are cooked in a touch of olive oil to create a veggie layer that lightens the hearty meat and cheese layers. White button and cremini mushrooms are good options.
• Egg filling: Beating eggs with grated Parmesan cheese, Italian seasoning and pepper ensures that every bite of this Italian torta is flavourful.
• Deli ham: You will layer the deli ham with other meats and cheeses, so it’s best to opt for thinly sliced deli ham rather than a thicker-cut spiral ham.
• Hard salami: Hard salami has a bolder flavor than Genoa salami, making it the better choice for this multi-layered recipe. If you get it from a deli counter, ask for thin slices that have a similar width to the ham.
• Provolone cheese: Salty and slightly tangy, sliced provolone cheese adds flavor and a creamy, melty factor. You could substitute sliced mozzarella but not fresh mozzarella—fresh has too much water for this Italian torta recipe.
• Roasted sweet red peppers: Jarred roasted red peppers are best.

Directions

Step 1: Bake the Crust. Place a greased springform pan on a double thickness of heavy-duty foil. Securely wrap the foil around the pan. Unroll one tube crescent dough and separate it into triangles.

Step 2: Prepare the Spinach Mixture. While the crust bakes, in a large skillet, heat the oil over medium-high heat. Add the spinach and mushrooms. Cook and stir until the mushrooms are tender. Drain on several layers of paper towels, blotting well.

Step 3: Whisk the Egg Mixture. In a large bowl, whisk six of the eggs with the Parmesan cheese, Italian seasoning and pepper.

Step 4: Assemble the Italian Torte. Layer the crust with half the ham, salami and provolone cheese. Add half the red peppers and the spinach mixture. Pour half the egg mixture over top. Repeat the layers. Top with the remaining egg mixture.

Step 6: Add the Top Crust. On a work surface, unroll and separate the remaining crescent dough into triangles. Press them together to form a circle and seal the seams. Place the dough over the filling. Whisk the remaining egg and brush it over top of the dough.

Step 5: Bake the Italian Torte. Bake, uncovered for 1 hour to 1 hour and 15 minutes, covering the pan loosely with foil if needed to prevent overbrowning. Carefully loosen the sides from the pan with a knife, then remove the rim from the pan. Let stand for 20 minutes.

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Gourmet Waffles

This is a classic, just like Dad. Even though waffle makers are a one-trick pony, they prove their worth every time we get to pull out crispy, golden waffles and then douse them in our favorite toppings.

Ingredients for Waffles

• All-purpose flour: We want these waffles to come out perfectly: not too dense but not too flimsy.
• Sugar: You’ll need only 1 tablespoon granulated sugar for this waffle recipe. It’s just enough to help the waffles brown and crisp up without making them sweet.
• Baking powder: Thanks to baking powder and egg whites as leavening agents, these waffles become gorgeously fluffy once they’re baked.
• Eggs: All three eggs will need to have their whites separated from the yolks.
• Milk: We prefer to use 2% milk in these waffles, but you can swap in whole milk, heavy cream or buttercream instead.
• Canola oil: We add richness to this waffle recipe with canola oil, but you can use melted butter if you prefer.
• Cinnamon cream syrup: We absolutely love pouring this cozy cinnamon cream syrup all over waffle recipes. All you need to do is boil evaporated milk, light corn syrup, a bit of sugar, cinnamon, vanilla and water until it’s thickened.

Directions

Step 1: Make the batter. In a bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the egg yolks, milk and canola oil. Stir the wet ingredients into the dry ingredients just until moistened.

Step 2: Fold in the Egg Whites. In a small bowl, use a hand mixer with clean beaters to beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter just until no white streaks remain. Don’t overdo it or you’ll knock out too much air.

Step 3: Bake the waffles. Now it’s time to break out your best waffle maker. Thoroughly preheat it so the waffles can begin to crisp as soon as the batter touches the pan. Bake the waffles in the waffle maker according to the manufacturer’s directions.

Step 4: Finnish with Cinnamon syrup. While the waffles are baking, make the cinnamon cream syrup by combining the sugar, corn syrup and water in a saucepan. Bring the mixture to a boil over medium heat, and cook and stir until thickened, about two minutes. Remove the saucepan from the heat, then stir in the milk, vanilla and cinnamon.

Serve the warm cinnamon cream syrup with the warm waffles. Scatter fresh berries all over if desired.

Shakshuka

Shakshuka is a vibrant egg dish that originated in North Africa and was popularized in the Middle East. This one skillet meal features poached egg atop a savoury tomato sauce seasoned with spices. It’s a comforting and nutritious breakfast or brunch option, perfect for a cozy weekend at home.

Ingredients for the Shakshuka

• Olive oil: Olive oil provides a rich and smooth texture when sauteing the vegetables. It also adds a subtle flavour that enhances the overall taste of the shakshuka.
• Onion and garlic: Chopped onions and minced garlic add a savoury aroma and flavour to the sauce and become tender and slightly caramelized when sauteed.
• Cumin and chili powder: Ground cumin introduces a warm, earthy flavor characteristic of Middle Eastern cuisine. It complements the tomatoes and enhances the overall seasoning of the dish. Chili powder brings a subtle kick of heat.
• Pepper and salt: Black pepper adds mild heat and spice to the shakshuka, while salt enhances each ingredient, making them taste more pronounced.
• Sriracha: For those who enjoy a spicier kick, hot pepper sauce adds extra heat and flavour.
• Tomatoes: Chopped fresh tomatoes are the star of the sauce, providing a juicy and slightly tangy base. They break down while cooking to create a rich and flavourful sauce.
• Eggs: Eggs are poached directly in the tomato sauce. The runny yolks mix with the sauce, creating a luscious texture.
• Cilantro: Cilantro adds a fresh and herbaceous note. It’s sprinkled on top before serving for a burst of color and flavour.
• Pita: Toasted pita bread is the perfect accompaniment for scooping up the flavourful sauce and runny egg yolks.

Directions

Step 1: Make the Sauce. Heat oil over medium heat in a large cast-iron or other heavy skillet. Add the onion and cook until tender, about four to six minutes. Add garlic, seasonings and chili sauce, if you desire some heat. Cook for 30 seconds, add tomatoes and keep cooking until the mixture is thick, three to five minutes.

Step 2: Poach the Eggs. Make four wells in the vegetable mixture with the back of a spoon. Break one egg into each well, cover the pan and cook until the egg whites are completely set and the yolks begin to thicken but are not hard, about four to six minutes. Sprinkle with cilantro and serve with pita bread.

Starting a buffet isn’t an easy feat. There is so much to consider like the painstaking decision of theme and serveware as well as the design of your unique table display . Trust us, we’ve seen so many buffets and the ones that are the most successful all share a winning formula which we share below.

Find Might in Height

Dynamic presentation is what will transform your buffet table from good to great. Just like with normal table settings, you can create unique centrepieces by using varying height as your guiding principle. Not only does this make your display more appealing to the eye by adding dimension but it also allows you to creatively work with space, clearing up clutter by adding tiered display stands.

You Name It!

Note holders on a buffet offer several practical benefits. They serve as a convenient way for guests to identify dishes and ingredients, especially in larger spreads. This can be particularly helpful for dietary preferences or restrictions. Note holders also enhance the overall presentation of the buffet, adding a touch of elegance and organization. By keeping the buffet area tidy and allowing easy access to information, they ensure a smoother dining experience. Additionally, they help in maintaining a neat and professional look, making the event feel more polished and thoughtfully prepared.

Keep it Hygienic

A buffet dome offers several practical benefits for both hosts and guests. The domes helps preserve food’s freshness by protecting it from dust, insects, and contamination. In addition, buffet domes create an organized and visually appealing presentation, allowing guests to easily serve themselves without disrupting the flow of the event. For hosts, buffet domes reduce the frequency of food replenishment, ensuring a smoother and more efficient gathering. Core Catering Supplies domes are  made from durable, easy-to-clean materials, making them both a practical and hygienic choice. Overall, a buffet dome enhances convenience, aesthetics, and food safety, making it an essential tool.

Water it Down

Drink Dispensers create a clean and organized presentation, enhancing the buffet’s overall aesthetic. Add in some fruits and herbs for flavour and extra aesthetic appeal.  These dispensers are commonly used for juices, iced tea, or water, offering a convenient and hygienic way to serve drinks.

Is there a better way to start the day than with sunny orange rolls? We don’t think so either.

This recipe features tender, buttery spiral rolls with a hint of cinnamon and a perfectly gooey sweet orange marmalade centre. It looks quite complicated to make but if you follow our instructions you will need only 25 minutes hand time to create this decadent dish.

Ingredients

Orange Rolls

• 1 cup warm milk
• 1 (1/4-ounce) package active dry yeast
• 1 cup sugar
• 4 cups all-purpose flour
• 1/4 cup + 1/3 cup butter, melted
• 1 teaspoon table salt
• 1 teaspoon orange zest
• 2 large eggs, lightly beaten
• Vegetable cooking spray
• 2/3 cup orange marmalade
• 3/4 tablespoon ground cinnamon

Glaze

• 1 cup powdered sugar
• 2 tablespoons butter, melted
• 1 1/2 tablespoons milk
• 1/4 teaspoon orange extract

Directions

Gather your ingredients and bloom the yeast: 

Combine the milk, yeast, and 1 teaspoon of the sugar in a 1-cup glass measuring cup, stirring to dissolve yeast; let stand 5 minutes.

Prepare the dough: Combine the flour, 1/4 cup of the butter, salt, orange zest, eggs, and 3 tablespoons plus 2 teaspoons sugar in bowl of heavy-duty electric stand mixer.

Add the milk mixture; beat at low speed 1 to 2 minutes or until blended, using the dough hook attachment. Increase speed to medium-low and beat 5 minutes or until the dough is smooth (dough will be soft and slightly sticky).

Place the dough in a greased bowl; lightly greased top of dough with cooking spray.

Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour or until doubled in bulk.

Prepare filling: Combine the marmalade, remaining 1/3 cup butter, cinnamon, and remaining 3/4 cup sugar in a small bowl.

Shape the rolls: Punch the dough down. Turn out a light floured surface; roll into a rectangle.

Spread the marmalade mixture over the dough, leaving a border.

Roll up, jelly-roll fashion, starting at 1 long side.

Cut the dough into 15 slices.

Place in a well-greased a pan with sides touching.

Cover and let rise 45 minutes or until almost doubled in bulk.

While rolls bake, prepare glaze: Whisk together until blended 1 cup powdered sugar, 2 tablespoons melted butter, 1 1/2 tablespoons milk, and ¼ teaspoon orange extract. Makes 2/3 cup.

Preheat the oven to 180 degrees. Uncover the rolls, and bake 20 to 25 minutes or until light golden brown.

Remove from the oven, and cool slightly. Drizzle the glaze over the warm rolls.

Serve warm.

How are you going to keep your kids busy without them zombifying in front of their screens? Don’t fear, here at Core Catering Supplies we have come up with the perfect solution – cooking!

Learn more about these benefits and how to get your kids inspired below. We’re also sharing our favourite fun and easy kid’s recipes you and your children will love to try together so stick around, grab your aprons and get started!

Benefits Of Getting Your Kids Involved In Cooking

Cooking is actually a multi-disciplinary skill that draws from a wide range of faculties like mathematics fine motor movement, thinking and reasoning – all of which are important for the healthy development of your child’s mental and physical capabilities. The benefits are far-reaching and essential for adult life.

More-ish Mathematics

With schools closed, what better way to introduce arithmetic than with measuring out ingredients or adapting recipes. Kids who struggle with the abstract element of mathematics really stand to benefit from the real-world application of fractions, ratios and divisions commonly used in cooking. Teach your kids how to bake some of their favourite snacks and they won’t even realise they’re using math because of the delicious treats waiting for them at the end.

Thinking And Reasoning

Hands-on cooking activities help children develop confidence and skill. Following recipes encourages children to be self-directed and independent, and it also teaches them to follow directions and develops their problem-solving skills.

Easy Recipes For You And Your Kids

Looking for a place to start? No worries Core Catering Supplies has got you covered with this fine selection of simple recipes both you and your little chef will be begging to try out.

The best part of making your own smoothies is having control over what you’re putting into your blender (and your body!). Be creative with your smoothies and try these industry insider tips:

Steam your veggies. This helps break down fiber even more, making them easier on digestion. You can steam them in advance and then freeze them if you prefer frozen smoothies.

Add in moderate portions of frozen fruit. Berries are a great choice, and tropical fruits like pineapple can create a sweet treat! Consider glycemic loads when choosing your fruit. Also think about trying to include fruits like bananas, mangoes, pears, and papayas which all have soluble fiber and help make a smoothie creamy, even without dairy.

Don’t forget the fat. Increase satiety and nutrient absorption by adding fat to your smoothie. Avocados and coconut milk add creaminess while nut butters and hemp hearts add a slightly sweet, nutty taste.

Avoid sweeteners (including in your nut milk). It’s popular to add stevia, honey, or maple syrup to smoothies but they’re usually unnecessary and may spike your blood sugar. Replace sweeteners with low-glycemic fruits.

Have fun with toppings! Toppings for smoothie bowls (or mixed into your smoothie!) are fun and help you chew your smoothie. Sprinkle smoothies with fresh berries, coconut flakes, slivered almonds, or granola.

Consider add-in items. Make your smoothie a full meal by adding in protein powder or collagen protein. Turn up the fun factor by mixing in adaptogenic herbs, supplements, or trendy items like bee pollen.

We’ve rounded up our four favourite cocktail recipes from our leading global brand, ONIS GLASSWARE’s Instagram page. It’s all about extraordinary flavours, daring to be different and perfect presentation. Take some inspiration, you may even consider adding to your cocktail menu.

BUBBLES IN TROUBLE

‘Bubbles in Trouble’ by @alon_zohar
– Tequila
– Peach & Persimmon
– Ginger Honey Water
– Fake Lime
– Vegan Foam

Perfectly served in the Glitch! Cheers!

PENICILLIN COCKTAIL

Sour, a Penicillin Cocktail by @itsadrink!
– 60 ml Blended Scotch
– 20 ml Lemon Juice
– 10 ml Ginger Syrup
– 10 ml Honey Syrup
– 10 ml Islay Scotch

Add all ingredients except the Islay whisky to the shaker and shake over ice. Strain into a double old fashioned glass over ice. Carefully float with the Islay whisky and garnish with candied ginger.

POLLY’S PUNCH

A simple design with a touch of elegance that shines even more when you pour in such beautiful cocktail creation, by @mix.mann.

Try it and enjoy!


POLLY’S PUNCH
50ml #Doorlys 14 year old rum
25ml #DoorlysRum 3 year old rum
50ml Fresh Pineapple Juice
25ml Fresh squeezed orange juice
5ml Fresh Lime Juice
5ml #Monin Grenadine

A LITTLE DREAM

This exquisite design glass gets even more unique with this amazing cocktail preparation
made by @serverdbysoberon.

A LITTLE DREAM

– 45ml Marismeño Fino Sherry (gifted)
– 15ml Pineapple Rum
– 15ml St Germain Liqueur
– 10ml Ginger Syrup
– 22,5ml Lime Juice
– Mist of Absinthe

Shake all but Absinthe with crushed ice / Dump in glass / Add more ice / Garnish /Mist Absinthe right before serving.

The Best Dirty Martini With Stuffed Olives

If you’re looking for a drink that’ll make you feel classy and impress your guests, a dirty martini is the way to go. While martinis were originally made with gin, this smooth dirty martini with stuffed olives features your favourite vodka. As fancy as this classic cocktail may seem, it actually requires just a few ingredients and minimal effort (about five minutes of your time!) to whip up. 

A dirty martini is quite simple: vodka, olive brine and an olive garnish. ‘Dirty’ indicates the use of olive brine in the cocktail instead of dry vermouth (which makes a dry martini). The olives create a savoury, salty cocktail that’s perfect for sipping slowly — and includes a built-in bonus snack. The Premium Mardouw Olives in this recipe are particularly delicious, stuffed with a bit of lemon zest and blue cheese.

Love even more of a citrusy kick? Add a strip of lemon zest to make this martini ‘with a twist.’ Finally, James Bond fans will appreciate that our dirty martini recipe is shaken, not stirred, just like 007 himself prefers. 

INGREDIENTS

2 Shots of Vodka (Or more if you’re feeling naughty!)

1 Teaspoon of Olive Brine

Premium Mardouw Green Olives

Lemon Zest

Blue Cheese

DIRECTIONS

Fill a cocktail shaker with ice and add vodka and olive brine. Shake vigorously for at least 1 minute, then strain into a Martini Glass.

Stuff pitted Mardouw Premium Olives with lemon zest and blue cheese and thread onto cocktail pick or Swizzle Stick ; serve with the cocktail.

And that’s it. You’re done! Serve alongside a dish of our Blue Cheese Stuffed Olives for a simple but elegant antipasto.

Cradled by the rugged Cederberg Mountains, Bushmans Kloof Wilderness Reserve & Wellness Retreat offers an utterly unique wilderness escape. As a proud part of The Red Carnation Hotel Collection, this family-owned lodge and ecological oasis spans a 7,500-hectare private reserve. Offering five-star luxury accommodation and inspired South African cuisine, memorable days at Bushmans Kloof are spent exploring wide-open plains, awe-inspiring wildlife, and pristine mountain landscapes. Discover their special world, with unique access to more than 130 ancient rock art sites, some dating back as far as 10,000 years, and the chance to experience the region’s ancient San culture alongside experienced local guides.

IMPECCABLE ATTENTION TO DETAIL

Each of their rooms, suites and private villas have been individually decorated to offer an utterly unique luxury experience in the Cederberg wilderness. In every room, and throughout the public spaces of the lodge, the bespoke collection of art, décor, antiques and heritage furniture pieces has been handpicked to celebrate the history and culture of the region. This attention to thoughtful luxury is matched by their team’s passion for gracious hospitality, delivering subtle touches and delightful surprises that combine to create an unforgettable stay.

SUSTAINABLE TOURISM

Bushmans Kloof is home to a remarkable array of cultural and natural treasures. Conserving this unique landscape, and the heritage it protects, is the bedrock of all that they do at Bushmans Kloof. Through partnerships with local and global organisations, they work tirelessly in pursuit of sustainable tourism.

DELICIOUS DINING

Inspired by local culinary traditions and our bountiful kitchen gardens, look forward to unforgettable culinary experiences at Bushmans Kloof, from fine dining in the historic Homestead to flame-grilled fare served beneath the stars.

For those seeking restoration, their award-winning Spa offers a haven of tranquillity. Whether it’s a soothing treatment inspired by ancient African rituals or simply the stillness of the wilderness around you, every experience is designed to restore balance and rejuvenate the soul.

This is a retreat into nature, a celebration of family, and a journey of unforgettable experiences.

Get ready to treat your family and friends to delicious Easter treats. Try these great recipes that you will not only enjoy making, but also totally love eating! 

CREME EGG CHEESECAKE RECIPE

This creme egg cheesecake features a layer of caramel in the middle for added deliciousness. Top them with a combo of large and mini creme eggs, or any other Easter chocolate that you like!

INGREDIENTSFOR THE BASE

150 g chocolate digestive biscuits

75 g unsalted butter, melted

FOR THE CARAMEL LAYER

25 g unsalted butter

50 g light muscovado sugar

397 g tin carnation caramel

FOR THE CHEESECAKE LAYER

500 g cream cheese, room temperature

75 g icing sugar

200 ml double cream

TO DECORATE

1 packet mini creme eggs, halved

4 creme eggs, halved

100 g chocolate, melted

DIRECTIONS

1. Line the base and sides of a 20.5cm round springform cake tin with baking parchment.
2. To make the base, whiz the chocolate digestive biscuits in a food processor until they resemble breadcrumbs. Mix in melted butter then press the mixture firmly into the base of the tin with the back of a spoon. Chill.
3. Meanwhile, make the caramel layer. In a small pan over low heat, heat the butter and muscovado sugar until the sugar has dissolved. Add the caramel and boil for 3 minutes, stirring constantly until thickened. Remove from heat, and allow to cool slightly before pouring of the biscuit base, leaving a little aside to drizzle over at the end. Spread to level and chill until set.
4. Meanwhile, beat together the cream cheese, icing sugar, and double cream until smooth. Tip into the tin and spread to level. Chill for at least 6 hours.
5. When ready to serve, decorate by topping with halved crème eggs and mini crème eggs, and drizzle with remaining salted caramel and melted chocolate.

HOT CROSS BUNS RECIPE

You can’t get much more classic than these hot cross buns. These rolls are filled with plump currants, warming spices, and a bit of lemon zest to brighten it all up. Complete these classic bites with a light lemon glaze.

INGREDIENTS FOR THE ROLLS

240 ml whole milk, warm

14 g packages active dry yeast

50 g caster sugar

75 g butter, melted

1 large egg yolk

1 tsp. vanilla extract

375 g plain flour, plus more for kneading

1 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

75 g dried currants, plumped in hot water then drained

1 tsp. lemon zest

Egg wash, for brushing

FOR THE GLAZE

250 g icing sugar

2 tbsp. whole milk

1/2 tsp. lemon zest

DIRECTIONS

1. In a medium bowl, combine milk, yeast and a pinch of sugar. Let sit, without stirring, until foamy, about 20 minutes. Whisk butter, egg yolk and vanilla into the yeast mixture. In a large bowl, whisk together the flour, remaining sugar, salt, cinnamon and nutmeg. Make a well in the centre of the flour mixture and add the yeast mixture. Stir with a wooden spoon until the mixture is a thick, shaggy dough. Stir in currants.
2. Turn the dough onto a heavily floured surface and knead until the dough is soft and elastic, 8 to 10 minutes. Shape the dough into a large ball.
3. Grease the inside of a large bowl with butter and put the dough in the bowl. Cover with cling film and let rise at room temperature until doubled in size, about 1½ hours.
4. When the dough is ready to form into rolls, butter a 23 x 33cm baking pan. Turn the dough onto a lightly floured surface and pat it into a large rectangle. Divide the dough into 12 portions with a sharp knife or pizza wheel.
5. Shape each piece into a roll, tucking the edges under, and place each roll seam side-down into the butter pan. Cover with cling film and let rise in a warm place until the rolls have doubled in size, about 45 minutes.
6. After the second rise, preheat oven to 190°C (170ºC fan). Brush tops of buns with egg wash. Bake until golden and puffy, 22 to 25 minutes.
7. Make glaze: Whisk together icing sugar, milk, and lemon zest until smooth. Transfer to a medium resealable plastic bag and make a small cut in the corner of the bag. Pipe a thick cross shape over each bun. 
8. Serve warm or at room temperature.

CINNABUNNIES RECIPE

Using just two ingredients, this recipe is infinitely customisable and so easy to make. Not to mention, it’s a great one for making with the kids!

INGREDIENTS

2 x packs Jus-Roll Cinnamon Swirls
18 Mini Eggs 

Runny icing

DIRECTIONS

1. Preheat your oven to 200°C (180°C Fan). Line two large baking trays with greaseproof paper.
2. Remove the cinnamon swirl dough from the packaging. Cut each into 6 even slices. Place 6 of them between the two trays.
3. Taking one of the remaining slices, unroll the swirl and cut in half so you have two longer pieces. Shape these into 2 large horseshoe shapes to form the ears. Pinch the ends together and press these into the top of the cinnamon roll so that they are touching. Repeat with the remaining dough.
4. Bake for 11-14 mins, until risen and golden brown. Meanwhile, make the icing as included in the cinnamon swirl pack instructions.
5. Once the buns have cooled slightly, drizzle the icing over in opposite directions so you have a crosshatch effect. Add 3 mini eggs to each, 2 for eyes and 1 for a nose. These are best eaten on the day they are made.