Author: Media Two

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.

Part of The Liz McGrath Collection, the 5-star Cellars-Hohenort Hotel & Spa is situated in what is known as “Cape Town’s Vineyard” – the historical Constantia Valley. This proud member of Small Luxury Hotels of the World and Traveller Made boasts 51 elegant guest rooms and suites with breath-taking views of South Africa’s iconic Table Mountain range and the property’s extraordinary gardens. Offering guests an experience beyond expectation, here luxury accommodation options abound, culinary journeys are crafted and memorable moments shine through. 

The on-site restaurant, The Conservatory, takes guests on an unforgettable culinary journey. Guests can expect an eclectic, light and abundant menu, featuring uncomplicated yet perfectly executed food served in the most idyllic garden setting. The magnificent camphor trees and gardens are reflected in beautifully whimsical decor created by HotCocoa Interiors & Design. It’s richly layered, from delicately leafy branches and skies painted across the ceilings to deep greens and botanical prints in the upholstery, and a riot of indoor plants.

Romantic Honeymooners can enjoy the luxurious amenities that The Cellars-Hohenhort Hotel & Spa has to offer after an amble or a relaxing wine-tasting experience at one of the local wine farms. Their Fresh Wellness Spa offers couples massages in a tranquil haven nestled amongst the oak trees. Therapists soothe and melt the tension and stress of the day away recommending the Spa’s wonderful Five Senses Signature Massage.

The impeccable taste and razor-sharp eye of the late Liz McGrath, the original owner, is still in evidence. More old-school than modern, the country house style of decoration is constantly being refreshed and updated, but remains true to the heritage and patina of the historic property.

Indulge in a High Tea experience where every bite is a journey of flavours and textures. Savour a selection of refined savoury treats such as pulled lamb cannoli with sundried tomato and feta, a garden pea & mint tart with prosciutto crisp, or the classic coronation chicken with fresh cilantro.

Sweet creations include raspberry and pistachio swiss roll, lemon meringue choux, and the exquisite hibiscus & rose cheesecake. Of course, no high tea is complete without our traditional Baked Scones, served with whipped butter, strawberry jam, and chantilly cream.

This is a sophisticated country house hotel that is well loved by locals and tourists alike. You could call it the best of both worlds—halfway between the city’s main tourist attractions and the natural splendour of the southern reaches of the Cape Peninsula. By far one of the top hotels in South Africa and the world.

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.

Client Feature

This is Cape Town’s premier and thrilling new dinner experience! Embark on a culinary journey aboard a luxury double-decker restaurant bus, where guests are treated to the city’s most incredible 4 and 6-course meals crafted by award-winning chefs. Paired with the finest award-winning Cape wines, your senses will be delighted as you indulge in this bus Cuisine adventure, all while savouring the breathtaking views of the most beautiful city in the world.

Launched in November 2024 by seasoned hospitality entrepreneurs Janse de Villiers and Jonathan Faurie, Bus Cuisine has proved to be immensely popular with locals and tourists alike. The dedicated and expertly trained staff leave no detail overlooked, ensuring that every moment of your journey is nothing short of unforgettable. Each table, adorned with wooden accents and plush seating, is carefully designed to provide both comfort and safety. Custom glass holders are included to prevent any spills as guests enjoy their meal on the move. With a menu featuring local flavours and dishes prepared by award-winning chefs, every bite is a celebration of South African culinary excellence.

Bus Cuisine brings together the very best of Cape Town — world-class cuisine, exceptional wines, and some of the most awe-inspiring views in the world. It is a fantastic and unusual idea and we wish them many more years of success ahead!

Featured Client

On the very edge of the bay and only a few metres away from Hermanus’s historic old harbour, Burgundy is one of South Africa’s most loved restaurants. The family-friendly restaurant is a long-standing gathering spot that has always been a firm favourite with locals and visitors to the seaside town. 

The restaurant embraces the best local produce that the fisherman’s village of Hermanus has to offer. Patrons can expect the freshest daily catch dished up and served in style at this charming eatery. Patrons can really just sit back and soak up the sites and sounds of the village while taking a meal, be it breakfast, lunch or dinner. 

Burgundy is focused on presenting the freshest catch of the day. Expect cuisine that is rich in texture, colour and flavour. Other menu items include meat dishes as well as lighter options such as cakes served with aromatic coffee. The freshly baked bread will be hard to resist, no matter the time of day. 

The restaurant also has a wine list that reflects the wines of the Overberg region. Wine lovers will not be disappointed with choice for the perfect accompaniment with a main meal.

Latte art is one of the most recognisable symbols of coffee culture. Research shows that the number of “photogenic” coffee posts on Instagram have increased by 4,500% since 2015 – and a significant number of these feature the #latteart hashtag.

Latte art’s style features intricate and detailed designs that are both expressive and whimsical. The art showcases fine lines and fluid forms, often depicting characters, animals, and mythical creatures. The colour palette is dominated by warm browns and creamy whites, creating a natural and inviting look. The compositions are centrally focused with symmetrical balance, highlighting the decorative and ornamental nature of the style. This approach emphasizes the playful and imaginative aspects of latte art, capturing the essence of cafe culture and barista craftsmanship.

The stiff foam on the top of a flawless cappuccino doesn’t happen by accident, and neither does the strata of colour in a latte. Great latte art and coffee foam exist because of the barista’s skill, and the quality of the milk used. Poor-quality milk will lead to limp froth and disappearing foam. But the right milk can mean the difference between a perfect cup and a forgettable one.

BE INSPIRED BY THESE DESIGNS

As for how latte art might develop in the future? Well, that remains to be seen. As more and more baristas hone their craft, it seems as though the possibilities are endless. But one thing is for sure: it’s here to stay.

Flavoured and decorative ice cubes can jazz up just about everything from a cocktail to iced tea or coffee. The concept is simple enough but the possibilities are endless! On presentation they are very Instaworthy and then after a few minutes when the ice cubes melt, another layer of flavour gets added to your drink. Genius!

These ice cubes look impressive, but are they’re deceptively easy to make. Simply add your ingredients into your ice tray and freeze like normal.  Try fresh herbs, berries and edible flowers (small flowers look great, or tearing off a few petals off a larger flower works well too). 

OUR TOP PICKS: 

Thyme

Tarragon

Basil

Lemon

Mint

Blueberries

Raspberries

Strawberry slices

SOME COMBINATION IDEAS: 

Raspberries + cranberry juice ice cubes in sparkling water

Thyme + grapefruit juice ice cubes in a vodka tonic

Marigold petals + coconut milk ice cubes in iced black tea

Blueberries + water ice cubes in lemonade

A MUST TRY: COLOUR CHANGING MARGARITA

Pour margarita mix over ice cubes made from blue pea flower tea and watch your mystical cocktail change colours without any artificial food dye!  It’s sure to be your new favourite party trick. Blue pea flower tea is an herbal tea from Southeast Asia that changes from blue to purple when mixed with an acidic ingredient (like the lime juice in this margarita recipe).

Got a Sweet Tooth?

Then you will love these fun and fabulous milkshake recipes! It’s all about over the top decadence and our deliciousness.

OREO MILKSHAKE

Ingredients

• 500ml cups vanilla ice cream
• 160ml Milk
• 8 Oreo cookies
• 5ml vanilla extract (optional)
• Whipped cream for serving

Directions

Blend together the ice cream, vanilla extract milk and Oreos in an electric blender until mostly smooth.

Serve in large glasses and garnish with whipped cream.

RAINBOW PUDDING MILKSHAKE

Ingredients

• 300ml of milk
• 300ml cream
• 6 egg yolks
• 100g sugar
• 30ml flour
• 30ml cornstarch
• 400g butter (cut into cubes and cold)
• 10ml vanilla extract
• Food colouring in the colours of your choice
• Chocolate sauce
• 300ml whipping cream

Mix sugar, flour and cornstarch together in a microwaveable mixing bowl. After the ingredients are combined, add the egg yolks and mix again. Finally, add the cream and milk, and whisk until well combined.

Transfer the mixture to a medium-sized saucepan on low heat and continue mixing until thickened for about 10-15 minutes. Cover with plastic wrap and chill for 3 hours.

Once chilled, separate into bowls and colour using the food colouring. Add each custard mixture to a separate piping bag.

Prepare the whipped cream by whipping together cream and vanilla until soft peaks form.

Prepare serving cups/jugs with chocolate sauce and start layering your custard one colour at a time.

Finish with a swirl of cream on top and serve.

CARAMEL MILKSHAKE

Ingredients

• 250ml cold milk
• 500ml vanilla ice cream
• 50ml caramel sauce
• 80ml chocolate chips

Directions

Decorate your serving glasses with some caramel sauce.

Using an electric blender, blend together chocolate chips and milk.

Add the ice cream and the rest of the caramel sauce to the mixture and blend well.

Pour into the decorated glass, garnish with some extra chocolate chips and caramel sauce.

CHOCOLATE COFFEE MILKSHAKE

Ingredients

• 20ml cacao powder
• 2 shots espresso
• 5 scoops ice cream
• 5ml salt
• 250ml almond milk or regular milk

Directions

The first step is to prepare your shots of espresso.

Using a blender, mix together the cacao powder, espresso, ice cream, salt and milk until creamy.

Pour into cups and garnish with extra cacao powder and cacao nibs. Serve.

RED WINE MILKSHAKE

Ingredients

• 1,4L natural vanilla ice cream
• 240ml red wine
• 120ml vodka
• Whipped cream for serving
• Maraschino cherries for serving

Directions

In an electric blender, blend together the ice cream, red wine and vodka until smooth and combined.

Divide the milkshake mixture between glasses and garnish with whipped cream and maraschino cherries.

GOURMET GRANADILLA AND COOKIE MILKSHAKE

Ingredients

• 375ml vanilla ice cream
• 160ml milk
• 115g granadilla pulp
• 125ml whipped cream
• 6 – 8 ginger cookies

Directions

Using an electric blender, blend together the ice cream and milk until thick and smooth. Add 3/4 of the granadilla pulp and pulse to mix. Do not over blend as the granadilla pips will break up.

Pour into serving glasses and top with whipped cream.

Garnish with crushed ginger cookies and the remainder of the granadilla pulp.

Serve immediately.

CHOCOLATE PEANUT BUTTER MILKSHAKE

Ingredients

• 2 scoops vanilla ice cream
• 250ml peanut butter
• 250ml milk
• 125ml chocolate syrup

Directions

Using an electric blender, blend together the ice cream, peanut butter and milk until thick and creamy.

Prepare your serving glasses by layering them with the chocolate syrup.

Pour the milkshake into the prepared glasses and top with whipped cream, chocolate syrup and peanut butter chips.

MINTY BANANA AND AVOCADO MILKSHAKE

Ingredients

• 250ml frozen sliced banana
• 1/2 medium-sized avocado, peeled and pitted
• 3 dates, pitted
• 4–6 leaves of mint
• 15ml dark chocolate chips
• 250ml unsweetened plain almond milk

Directions

Using a high-speed blender, blend all the ingredients together until smooth and creamy.

Garnish with fresh mint leaves and chocolate chips.

Serve immediately.

SPICED PUMPKIN COFFEE SHAKES

Ingredients

• 250ml milk
• 125ml canned pumpkin
• 30ml sugar
• 5 ml pumpkin pie spice
• 250ml strong brewed coffee
• 15ml vanilla extract
• 1L vanilla ice cream
• 250ml crushed ice
• Sweetened whipped cream

Directions

In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered overnight

Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice.