Author: Media Two

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PAPPA GRAPPA, PAARL

Pappa Grappa is one of the winelands’ best loved restaurants located at the world famous Spice Route just outside of Paarl. You cannot get a better place to soak up the sun and take in the spectacular views of the vineyards below. 

The building and atmosphere can be described as stylishly rustic or Italian/Mediterranean. Where other ‘prestige’ locations in the winelands show off with their expensive art, architecture or garden design, The Spice Route stays natural, pure and authentic. What you see is what you get!

The food at Pappa Grappa is German-Italian. Best of both world. Think: Flammkuchen, Calamari al Limone, Carpaccio, Veal Schnitzel, Sauerkraut, thin crusted pizza, Saltimbocca, Veal Milanese, Jägerspätzle, Spaghetti Carbonara, Ravioli and more. Hungry yet?

The restaurant is part of Wilderer Distilleries which produces world class Gin, Grappa and Eau de Vie. Wilderer is not only South Africa’s first private distillery but also the most awarded, with over 70 international medals and awards, including many Gold and Double Gold Medals. It has a tasting room within the complex as well as another restaurant La Grapperia which is a also well loved by locals and tourists alike. 

So with great home-made Gin, fantastic location, delicious hearty food, simple but fine wines and a warm friendly staff, this is one of the best places to visit in the Cape Winelands. It’s a place you first come as a visitor but leave as a friend.

VISIT PAPPA GRAPPA
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FIAMMA GRILL, BALITO

Fiamma Restaurant enjoys its top-notch venue within Ballito’s Coco-de-Mer Boutique Hotel. This bustling, vibrant and friendly restaurant is the ideal spot to embrace the year round  balmy KZN weather. Service comes with a smile and the dishes are exceptional! 

The well thought-out modern menu, which draws inspiration from classic Italian cuisine, offers delicious Tuscan flavours, classic techniques, and fresh seasonal ingredients. Although it offers classic favourites that include seafood, poultry and select meats, it also has a modern twist and incorporates global trends effectively including inventive salads, vegetarian options, as well as decadent desserts like Panna Cotta and Cassata.

VISIT FIAMMA GRILL
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BUNGALOW, CLIFTON. CAPE TOWN

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BUNGALOW, CLIFTON. CPT

The Bungalow Restaurant is a Cape Town institution and pretty much on every visitor’s Cape Town Bucket list, up there with Table Mountain. It’s Bungalicious if you will ! Sand and sequins. Beautiful, bronzed and a little bit blasphemous.  It’s St. Tropez meets Ibiza but distinctly Cape Chic. This is THE champagne soaked beach hideaway that is Cape Town’s most sought after venue and no better place to enjoy the long hot Cape Summer.  

Essentially the vibe is romantic opulence coupled with gourmet international cuisine. It takes you on an exotic fiesta of cocktails and fresh oysters as the sun slowly sets with colours of crimson and burnt yellows. The menu is sophisticated and extensive with specialties including mouth-watering sushi, panna cotta, fleshy slivers of line fish and beef Carpaccio.


They offer some of South Africa’s finest wines and for that extra special treat they stock French Champagne for the decadently discerning. Not to mention the exciting blend of cocktails to be enjoyed on the outdoor deck with sweeping views of the azure Atlantic ocean before it. 

If you’re local you would have been here many times. If you’re a visitor – you simply have to get here. 

VISIT THE BUNGALOW
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THE BRAAI ROOM LONEHILL

Overlooking a tranquil pond and with a garden filled with shady trees this is the ideal spot to enjoy a great family day out. A unique South African braai experience using only the very best meat. Their butchery Country Meat supplies them with all their meat and they pride in themselves on owning the whole value chain – from farm to fork.

Cooking on an open fire is always great.  Having it done for you with Grade A meat is even better. Couple that in with the awesome smell of the hardwood mix they use on the fire, then you are in for a treat!

The menu is extensive and all about really good meat. The best dish here has to be the Shisa Nyama – with enough meat to feed a family, it’s not only perfect cooked, it’s also perfectly priced. If that’s not your thing, then the Wagyu burger is also highly recommended. They do also offer a range of other meals to suit everyone’s palate including wood fired Neapolitan pizzas and healthy salads. 

All in all, an awesome place for a great relaxed  meal. A much loved family favourite of Jozi’s northern suburbs. 

VISIT THE BRAAI ROOM
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Frozen Cosmo Popsicles

Frozen Cosmo Popsicles

INGREDIENTS

3 c. cranberry juice

1/2 tot. triple sec

1 tot cranberry flavoured vodka

freshly squeezed lime juice

6 fresh cranberries

DIRECTIONS

Combine cranberry juice, triple sec, vodka, and lime juice in a bowl. 

Place one cranberry in the bottom of each mould. P

our in juice mixture until moulds are 3/4 full. 

Place lids on moulds and freeze at least 3 hours, or until frozen.

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Mojito Watermelon Pops

Mojito Watermelon Pops

INGREDIENTS

2 c. pineapple juice

1/2 c. tequila

1/4 c. lime juice

1/4 c. grenadine

2 limes, sliced

DIRECTIONS

Add sugar, mint, and lime wedges to bottom of a large dish. Using a muddler or the back of a spoon, break up mint and lime to release mint oils and lime juice. Pour rum over and stir to combine.

Add watermelon to rum mixture and let soak 1 hour. 

Line 2 large baking sheets with parchment paper. Remove watermelon from rum mixture and brush off any mint leaves. With a paring knife, make one small cut into rind of each watermelon wedge and gently push popsicle sticks into place. Arrange in a single layer on prepared baking sheets. Freeze until solid, at least 2 hours. 

Serve watermelon popsicles garnished with lime zest and chopped mint.

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Tequila Sunrise Pops

Tequila Sunrise Pops

INGREDIENTS

2 c. pineapple juice

1/2 c. tequila

1/4 c. lime juice

1/4 c. grenadine

2 limes

DIRECTIONS

Place 9 dixie cups on a small rimmed baking sheet. In a large liquid measuring cup, whisk together pineapple juice, tequila, and lime juice. Pour into dixie cups until they are ¾ full, then pour about 1 teaspoon grenadine into each mould.

Use a paring knife to create a slit in the centre of each lime slice then insert a wooden spoon or popsicle stick. Place on top of each cup, making sure there is no room between the mixture and lime slice. 

Freeze until solid, about 4 hours.

When ready to serve, cut open Dixie cup with scissors and peel them away from the pops. Enjoy !

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Bloody Mary Pops

Bloody Mary Pops

INGREDIENTS

2 c. tomato juice

2 oz. (1/4 c.) vodka

2 tbsp. Worcestershire sauce

1 tbsp. pickle juice

2 tsp. hot sauce (such as Tabasco)

Juice of 1 lime

10 celery sticks

flaky sea salt, for garnish

2 tsp. Old Bay seasoning, for garnish

DIRECTIONS

In a large liquid measuring cup, whisk together tomato juice, vodka, Worcestershire sauce, pickle juice, hot sauce, and lime juice. Carefully pour mixture into popsicle moulds, then insert a celery stick into each pop.

Freeze until solid, about 6 hours.

Run warm water over moulds to loosen popsicles. Sprinkle each popsicle with flaky sea salt and Old Bay, then serve immediately.

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Gin & Tonic Pops

Gin & Tonic Pops

INGREDIENTS

1 can sweetened condensed milk

1 c. tonic water

1/2 c. Gin

Juice and zest of 1 lime

12 lime slices

12 dixie cups

12 popsicle sticks

DIRECTIONS

In a large bowl or glass measuring cup, combine sweetened condensed milk, limeade, tonic, gin, lime juice and lime zest. Whisk until smooth and fully combined. Divide mixture among 12 dixie cups. 

Insert a wooden spoon or popsicle stick into the centre of each lime slice and top on each cup, making sure there is no room between the mixture and lime slice.

Freeze until solid, at least 5 hours and up to overnight.

When ready to serve, cut open the Dixie cups and peel them away from the pops. Serve. Enjoy !

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Strawberry Mojito Pops

Strawberry Mojito Pops

INGREDIENTS

1/2 c. rum

3/4 c. chopped strawberries

2 c. limeade

4 oz. fresh lime juice

8 mint leaves,

chopped6 wooden popsicle sticks

DIRECTIONS

Mix all ingredients together then evenly divide mixture into popsicle moulds.

Chill popsicle moulds in freezer for about 20 to 30 minutes or until liquid is slightly frozen.

Add wooden popsicle sticks and freeze overnight.

Run warm water over moulds to loosen popsicles and serve. Enjoy !

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GRILLED PEACHES AND VANILLA ICE CREAM

Grilled Peaches and Ice Cream

This recipe is for Grilled Peaches, but it’s the exact same for nectarines, yellow or white! You could also use apricots! Sky’s the limit. They get grilled which brings out the flavor even more and you get little caramelized bits that are like little pieces of happiness. Add to that a drizzle of honey, a sprinkle of sea salt and some ice cream – nothing can compare! 

INGREDIENTS

2 ripe peaches

2 ripe nectarines

canola oil

8 large scoops vanilla ice cream

Honey and sea salt for finishing

DIRECTIONS

Heat grill to medium high heat.

Brush the peach and nectarines halves with a touch of with oil and place on the grill for a few minutes and then rotate 90 degrees to continue to cook for about 3-4 minutes total grill marks appear and the fruit starts to caramelize.

Remove from the grill with a pair of tongs and serve with a scoop of ice cream in the centre of the fruit. 

Drizzle with honey and a sprinkle of flaky sea salt. Enjoy!