If you like pina coladas, you’ve got to try this fluffy fruit dip. Scooped up with a slice of fresh pineapple, it tastes just like the beloved beachside drink. You and your guest will be loving this one all summer long !
Optional: Toasted unsweetened coconut flakes and maraschino cherries
Fresh pineapple wedges
Vanilla wafers
Directions
In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours.
If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.
This year’s Eat Out Woolworths Restaurant Awards were announced on 19th November at a glitzy event at at the Grand Arena at Grand West in Cape Town. The restaurants rated for the awards are selected based on several factors, including the quality of their offering – from the décor, ambience and service to the wine list, ingredients used and quality of the food. Based on their collective experience and expertise, the Eat Out team, the judging panel and the Awards chief judge then select the restaurants to be judged.
From the list over 90 restaurants are visited by the six expert judges and rated on Eat Out’s online rating tool that comprises a comprehensive scorecard. Restaurants are judged in a number of categories, including:
Menu composition: 15 points
Presentation: 10 points
Taste and technique: 25 points
Beverages: 15 points
Service: 15 points
Ambience: 5 points
Perceived value: 10 points
Brand promise: 5
Five to 10 factors are rated within these categories before the entire rating is rolled up into the total score out of 100.
One star is awarded to those restaurants that scored 70 – 80, two stars to those scoring 80 – 90 and three stars to those scoring 90+, with Restaurant of the Year awarded to the establishment with the highest score.
1-Star Restaurants
Acid Food & Wine Bar (Randburg, Johannesburg) Cavalli Restaurant (Somerset West) Chefs Warehouse at Maison (Franschhoek) CHORUS (Somerset West) Creation Wines Tasting Room (Hemel-en-Aarde Valley) Eike (Stellenbosch) FABER at Avondale (Paarl) Farro (Botrivier) Fermier (Pretoria) Le coin Français (Franschhoek) Les Créatifs Restaurant (Bryanston, Johannesburg) Madre Stanford (Stanford) Orangerie at Le Lude (Franschhoek) Ouzeri (City Bowl, Cape Town) Post & Pepper (Stellenbosch) Protégé (Franschhoek) Proud Mary (Rosebank, Johannesburg) Rykaart’s (Stellenbosch) Séjour (Houghton Estate, Johannesburg) The Chefs’ Table (Umhlanga, eThekwini) The Melting Pot (Elgin) The Red Room by Chefs Warehouse (City Bowl, Cape Town) The Table at De Meye (Stellenbosch) The Test Kitchen Fledgelings (Woodstock Cape Town) The Waterside Restaurant (V&A Waterfront, Cape Town) Upper Union (City Bowl, Cape Town) Zioux (Sandton, Johannesburg)
2-Star Restaurants
Belly of the Beast (City Bowl, Cape Town) beyond (Constantia, Cape Town) ëlgr (City Bowl, Cape Town) Epice (Franschhoek) Foxcroft (Constantia, Cape Town) Meraki by Charlie Lakin (Hillcrest, eThekwini) Nevermind (Cape St Francis) PIER (V&A Waterfront, Cape Town) Restaurant Klein JAN (Tswalu) Rust en Vrede (Stellenbosch) Salon (Woodstock, Cape Town) Spek & Bone (Stellenbosch) The Jordan Restaurant with Marthinus Ferreira (Stellenbosch) The LivingRoom at Summerhill Estate (Pinetown, eThekwini) The Pot Luck Club Cape Town (Woodstock, Cape Town) The Pot Luck Club Johannesburg (Randburg, Johannesburg) Wolfgat (Paternoster)
3-Star Restaurants
ARKESTE by Richard Carstens (Franschhoek) Chefs Warehouse Beau Constantia (Constantia, Cape Town) Dusk (Stellenbosch) FYN (City Bowl, Cape Town La Colombe (Constantia, Cape Town) La Petite Colombe (Franschhoek) Salsify at The Roundhouse (Camps Bay, Cape Town)
51 restaurants won stars compared to 42 last year. Chief judge was Abigail Donnelly and other panel members were Joseph Dhafana, Marisa Munroe, Mokgadi Itsweng, Herman Lensing and Karen Dudley.
Special Awards
Eat Out Woolworths Restaurant of the Year La Colombe, Constantia
Eat Out Woolworths Financial Services Chef of the Year Ryan Cole, the head chef and co-owner of Salsify at The Roundhouse in Camps Bay
Eat Out Birkenstock Chefs’ Chef of the Year Award Ryan Cole, Salisfy
Eat Out Valpré Rising Star Award Anwar Abdullatief of The Happy Uncles in Salt River
Eat Out Woolworths Sustainability Award The LivingRoom at Summerhill Estate (Pinetown, eThekwini)
Eat Out Woolworths Financial Services Service Excellence Award Meraki by Charlie Lakin (Hillcrest, eThekwini)
Eat Out Woolworths Wine Service Award Bafana Zondo, Dusk (Stellenbosch)
Eat Out Lexus Style Award Restaurant Klein JAN (Tswalu)
Eat Out Retail Capital Best New Restaurant Award Boma on Bree (City Bowl, Cape Town)
Eat Out Highland Park Lannice Snyman Lifetime Achievement Award Germain Lehodey
Eat Out Cacao Barry Dessert Award Motheba Makhetha, The Jordan Restaurant with Marthinus Ferreira (Stellenbosch)
Eat Out Patrón Mixology Award La Petite Colombe (Franschhoek)
Eat Out Lexus Best Destination Award Wolfgat (Paternoster)
Eat Out Woolworths Trailblazer Award Siba Mtongana, SIBA – The Restaurant (V&A Waterfront, Cape Town)
Perfect for Summer! They will keep everyone perfectly refreshed, and will be greatly appreciated by those not wanting to drink alcohol, whether they’re abstaining forever or just right now. Plus, they taste amazing!
Virgin Piña Colada
It’s creamy, tart, and sweet and just what the doctor ordered. One drink and you’ll be hooked. Sit back and sip those cares away with this non alcoholic drink that’s basically a tropical milkshake.
INGREDIENTS:
1 bag frozen pineapple chunks
4 large scoops of ice cream (about 1 cup)
1c. coconut milk
1/2c. pineapple juice
Pineapple wedge, for serving
Maraschino cherry, for serving
DIRECTIONS:
Step 1: In a blender, blend together frozen pineapple, ice cream, coconut milk, and pineapple juice.
Step 2: Divide between glasses and garnish with a pineapple wedge and maraschino cherry.
Blackberry Virgin Mojito
Mojitos are always refreshing with fresh mint and fruit. This non-alcoholic version is still every bit as refreshing with an easy mint simple syrup and fresh blackberries.
INGREDIENTS:
FOR MINT SYRUP
1/2c. packed fresh mint leaves
1c. granulated sugar
1c. water
FOR MIJITO
1c. blackberries
1tsp. granulated sugar
1/2c. lime juice
Ice
2 (12-oz.) cans seltzer
Fresh mint, for garnish
DIRECTIONS:
Step 1: In a small pot using a wooden spoon or using a mortar and pestle, crush mint leaves. Add sugar and water and bring to a boil over medium heat, stirring to dissolve sugar. Let boil 3 minutes. Let cool to room temperature, then strain out mint leaves, pressing with a wooden spoon to help release all liquid.
Step 2: In a small bowl, add blackberries and sugar, and using a wooden spoon, crush blackberries until broken down.
Step 3: Divide blackberries between 4 glasses and add 2 tablespoons simple syrup and 2 tablespoons lime juice to each glass. Fill glasses with ice and top off with seltzer, then garnish with mint.
Virgin Cranberry Basil Sangria
The fruit is the real star here — use whatever’s in season and get creative with the combination (think cranberries, orange slices, and rosemary for the holidays and mixed berries and mint for summer).
INGREDIENTS:
3c. cranberry juice
Juice of 1 orange (about 1/2 c.)
1 (12-oz.) can seltzer
1 orange, sliced
1 apple, cored and sliced
1/3c. frozen cranberries
1/4c. packed basil leaves
Ice
DIRECTIONS:
Step 1: In a large jug, combine cranberry juice, orange juice, and seltzer. Add fruit and basil and stir to combine.
The hardest decision on game day is which dip to make. This dip gets rid of that. Combining your four favourite dips of buffalo chicken, spinach artichoke, jalapeño popper, and pizza this dip has something for everyone. Your match day spread just got infinitely better.
Ingredients:
FOR THE BISCUIT DIPPERS & BASE DIP
Cooking spray for pan
2 (16.3-ounce) cans of refrigerated biscuits
4tbsp. melted butter
1/2tsp. garlic powder
1/2c. freshly grated Parmesan
3 (8-ounce) blocks of softened cream cheese
6c. shredded mozzarella
FOR BUFFALO CHICKEN DIP
11/2c. shredded cooked chicken
1/4c. buffalo sauce
1tbsp. ranch dressing
Blue cheese crumbles for topping
Freshly shopped chives for topping
FOR SPINACH-ARTICHOKE DIP
3/4c. baby spinach
1/3c. sour cream
1/2c. chopped artichoke hearts
FOR JALAPEÑO POPPER DIP
4 slices, crumbled cooked bacon
1/3c. sour cream
2 mince jalapeños
FOR PIZZA DIP
1/2c. pizza sauce
1/4c. shredded mozzarella
1/4c. mini pepperoni
1tsp. italian seasoning
Torn fresh basil for topping
Directions:
Preheat oven to 180 degrees and grease a large baking sheet with cooking spray.
Cut each biscuit into 4 pieces and pinch edges together to form a ball. Place biscuits around edges of prepared baking sheet and then in lengthwise and crosswise lines down the middle to create four separate quadrants.
Brush biscuits with melted butter and top with garlic powder and Parmesan.
MAKE BASE DIP:
In a large bowl using a hand mixer or in the bowl of a stand mixer, beat cream cheese and mozzarella until combined.
MAKE BUFFALO CHICKEN DIP:
Transfer about a quarter of the base dip to a medium bowl, then mix in chicken, Buffalo sauce, and ranch. Scrape into a quadrant with spatula.
MAKE SPINACH-ARTICHOKE DIP:
Transfer another quarter of the base dip to a medium bowl, then stir in spinach, sour cream, and artichokes. Transfer to a quadrant.
MAKE PIZZA DIP:
Transfer another quarter of base dip to an empty quadrant. Spoon pizza sauce over dip, then sprinkle with more mozzarella, pepperoni, and Italian seasoning.
MAKE JALAPEÑO POPPER DIP:
Add sour cream, most of the bacon (save some for topping!), and jalapeños to remaining base dip and stir. Transfer to last quadrant.
Bake until biscuits are golden and cheese is melty, 30 minutes.
Top Buffalo Chicken Dip with blue cheese and chives. Top Spinach-Artichoke Dip with parsley. Top Jalapeño Popper Dip with remaining bacon crumbles. Top Pizza Dip with basil.
Pinwheel sandwiches are delicious swirls retro swirls, ready for game day, ready for lunchboxes or just ready as an anytime snack. They’re easy to assemble, look great on a platter, and are ideal for a party. To make them, you’ll layer flour tortillas with tangy mayonnaise, sliced cheese, deli meats, and lettuce. All that’s left to do is roll them up tightly and slice. Simple!
Ingredients:
5 tbsp. mayonnaise
2tbsp. BBQ seasoning
8 flour tortillas
sliced American or cheddar cheese
deli-sliced baked ham
deli-sliced turkey breast
butter lettuce leaves
Directions:
Step 1: In a small bowl, mix mayonnaise and BBQ seasoning.
Step 2: On a clean surface, lay tortillas flat. Spread each tortilla with 1 tablespoon mayonnaise mixture. Place 2 to 3 slices cheese on bottom two-thirds of each tortilla. Top cheese with ham and turkey. Top meat with 2 to 3 lettuce leaves and tightly roll up.
Step 3: To serve right away, slice into 5cm rounds and arrange on a platter. To make ahead, place them side down on a baking sheet and refrigerate up to 6 hours. Slice when ready to serve.
THE 11th FLOOR represented our continent and sparkled among the world’s finest culinary establishments by recently winning the category of Africa’s best rooftop restaurant at the prestigious World Culinary Awards. Proudly one of our valued clients, the 11th Floor is a premier destination for delectable breakfasts, wood-fired oven pizzas, char-grilled steaks, imported pastas, artisanal gelato, and more.
It is THE venue everyone in Johannesburg is talking about, and with good reason. Special moments are had there with their panoramic views and incredible vibes.
The harmony between the freshest seasonal ingredients and the rarest Italian imports forms the foundation of their culinary symphony, where each plate is a canvas painted with passion, precision, and a touch of enchantment.
Live music elevates the dining journey to a crescendo of delight, with soundscapes from the piano and saxophone resonating with every bite, creating a fusion of pleasure for both the palate and the soul.
Partner and Executive Chef | Kyle Marshall
Kyle Marshall’s love for good food has always been prevalent, alongside his love for sports, in particular the game of cricket. This naturally led to Kyle finding himself alternating between batting and batter, and bowls and bowling! Knowing that a professional sports career doesn’t last forever, he completed a part-time cooking diploma from Capsicum Culinary Studio to get some well-rounded experience in the kitchen.
Now Kyle is a partner and executive chef at The 11th Floor where he applies his talents to continually develop and shape the vision, food and customer experience of their rooftop restaurant into the highly sought-after venue it is in the heart of Bedfordview.
Here’s wishing the fantastic team at the 11th Floor a very big congratulations on this incredible achievement and for the greatest success in the years ahead!
This delicious recipe features juicy homemade patties and a super tangy braai sauce to go with it. We can’t think ion anything better !
Ingredients
1kg lean ground beef
1 tsp salt
½ tsp ground black pepper
1 tsp granulated garlic
1 tsp onion powder
4 hamburger buns
lettuce leaves
2 tbsp butter, for the buns
4 american cheese slices, or shredded cheese
2 tbsp mayonnaise, optional
Homemade braai sauce
1 cup tamato sauce
2 tbsp vinegar
2 tbsp prepared mustard
2 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tbsp butter
1 cup onion, chopped into ½-inch squares
chili powder, to taste
Instructions
Combine ground beef, salt, pepper, granulated garlic, and onion powder in a mixing bowl. Mix until combined.
Divide the mixture into 4 equal parts. Form each into a patty, making sure that the patty is bigger than the hamburger bun.
Place the formed patties on a parchment paper-lined baking sheet. Chill for 20 minutes before grilling.
Meanwhile, in a shallow saute pan, heat up the butter. Add the onions and saute until slightly brown, about 2 minutes.
Add the ketchup, vinegar, mustard, brown sugar, Worcestershire sauce, and chili powder. Simmer on low heat for about 5 minutes or until it thickens and comes together.
Cook the burgers for 4 to 5 minutes each side
Butter the buns. Toast them on the grill for 1 minute or until golden brown.
Assemble the burger in this order: bottom bun, lettuce leaves, burger patty, cheese, barbecue sauce, mayonnaise, and top bun.
Keep the burger in place by inserting a cocktail pick in the middle. Serve and enjoy!
L’Ormarins Cap Classique & Nougat Pairing This delicious offering to emerge from the Anthonij Rupert Tasting Room is guaranteed to get your taste buds tickling with delight, as the L’Ormarins Cap Classique and nougat pairing takes bubbly enjoyment to the next level. Booking essential.
Mini High Tea & Cap Classique Tasting Enjoy four special treats from our High Tea menu paired with two different L’Ormarins Cap Classique wines. The pairing includes two savoury and two sweet treats. Booking essential.
When booking these experiences during 1-7 September, all visitors will receive a complimentary tasting of our L’Ormarins Private Cuvèe 2015.
BLACK ELEPHANT VINTNERS
Cap Classique, Songs & Chocolates Five Cap Classique including limited platters five-star Blanc 2013 each wine paired with storytellling a song and chocolate by Hugeunot Chocolates @R200pp, 11h00-15h00. By appointment only +27 21 876 2903.
BOSCHENDAL
Cap Classique | Oysters | Canapés · Cap Classique Tasting R85pp. · Cap Classique & Oyster Tasting R150pp. · Cap Classique & Breakfast Canapé Pairing R225pp.
Sunday Lunch @ the Olive Press 3 September – Four Cap Classiques from the Valley, each paired with dish by Chef Eric Bulpitt.
Booking essential for all the offerings. Book at the Cellar Door Wine Tasting Venue through reservations@boschendal.co.za
COLMANT CAP CLASSIQUE & CHAMPAGNE
Join Cap Classique expert and Cellar Master Paul Gerber for an unique bubbly experience – A private cellar tour followed by an insightful blind tasting of Colmant’s exceptional imported French Champagnes versus their finest Cap Classiques. Duration 1h30. By appointment only. Bookings min 6pax – max 10 pax @R850pp.
DIEU DONNÉ VINEYARDS
Cap Classique & Chocolate Brownie Pairing
Join us for a Cap Classique and Chocolate Brownie pairing at the Dieu Donné Tasting Room @R140pp. Booking essential +27 21 224 0667.
FRANSCHHOEK CELLAR
Smoked Salmon Ciabatta with a glass of Franschhoek Cellar Brut Royale @R150pp. N1 TO WORCESTER Chocolate and Turkish Delight CannRe30l1loTOnPAiARL & N1 with a glass of Franschhoek Cellar Brut Rosé @R85pp. (EXIT 59) EXIT 55 Contact +27 21 876 2086.
GRANDE PROVENCE
Happy Hour (All Day)
Cap Classique & Six Oysters @R180pp. Cap Classique & Oyster Pairing (three oysters) at R180pp.
Bubbles Pairing Lunch
Three-course Food & Bubbles Pairing Lunch at the Restaurant @ R625pp.
HAUTE CABRIÈRE
Macaron & Cap Classique Tasting
Our signature Pierre Jourdan & Macaron Cap Classique pairing Fri-Sun, R150pp.
Daily Sabrage
Demonstrations at 11h00, 12h00, and 16h00.
Cellar Door Promotions on Cap Classique Range
Find your favourite Pierre Jourdan Cap Classiques on promotion this week only!
Cap Classique Lunch
We will be serving a Pierre Jourdan Cap Classique paired lunch for the whole month of September to celebrate. A Cap Classique included per course to illustrate how versatile Cap Classique is.
Cap Classique Master Tasting
01 September Cap Classique Day Master Tasting & Lunch (limited tickets).
KLEIN GOEDERUST
Cap Classique & Berry Pairing
A refreshing start to spring, experience the perfect combination of nature’s sweetest flavours paired with Klein Goederust’s Flagship Nomaroma Cap Classique, a harmonious fusion of seasonal fruity notes with the delicate velvety palate of this Cap Classique, each sip is a delight your taste buds will not soon forget @R250 per pairing. Bookings info@kleingoederust.co.za | +27 66 483 4549
LA BRI labri.co.za
Cap Classique & Turkish Delight Pairing
A unique tasting of Cap Classique at La Bri paired with Turkish delight.
Special offering with Deux Lions Restaurant – enjoy a glass of Crystal Spark with your meal for only R50.
LA MOTTE
Talking & Tasting Fermentation
Join the La Motte baker and cellarmaster on Saturday, 2 September for an introduction to fermentation and its influence on taste, smell and texture – in bread and bubbly @R500pp. More info and to book visit la-motte.com
Vintage Cap Classique Tasting
Join us in the La Motte Historic Cellar for a Vintage Tasting of La Motte Cap Classique from Friday, 1 September to Sunday, 3 September @R200pp. More info and to book visit la-motte.com
LE LUDE
Cap Classique Tasting
Join us for a memorable tasting of our award-winning Cap Classique, perfectly paired with our selection of canapés. Monday to Sunday | 10h00-17h00
Morning Tea | Afternoon Tea
Traditional tea experience, complete with finger sandwiches and an assortment of pastries. 10h00, 10h30, and 11h00 | 15h00
Orangerie Lunch | Dinner
Chef Nicolene provides an exciting and sumptuous a la carte menu to suit all tastes. Tuesday – Sunday: 12h00-15h00 | Friday & Saturday: 18h00-20h30 till end of August. restaurant@lelude.co.za
When booking these experiences during 1-7 September 2023, all visitors will receive a complimentary tasting of our Le Lude Brut 2014 Vintage. Bookings +27 21 876 2961.
LEOPARD’S LEAP
Bubbly Breakfast
Join us on Saturday, 2 September for a beautiful Bubbly Breakfast in celebration of National Cap Classique Day! Chef Christiaan’s bubbly-paired menu showcases the brilliance of bubbly with breakfast. Toast the occasion with the delightful and delicate pink Leopard’s Leap Sparkling Chardonnay Pinot Noir, say cheers with the elegant Leopard’s Leap Sparkling Cuvée Brut and of course, let’s raise our glasses with the classic Culinaria Cap Classique @R495pp.
OLD ROAD WINE CO
Dish of the Day
Homemade tagliatelle, creamy crayfish bisque, smoked franschhoek trout with black lumpfish caviar and a glass of gorgeous Cap Classique @R220pp.
RICKETY BRIDGE WINERY
Cap Classique Pairings
Visit the Rickety Bridge Wine Tasting Room between 10h00-17h00 and experience our Cap Classique pairing. Savour our Rickety Bridge Blanc the blanc Brut NV and Rickety Bridge Brut Rose paired with Parma ham- wrapped canape and Salmon trout and cream cheese bite @R150pp.
Another fun activity to attempt is the ancient art of Sabrage with the assistance of an ambassador. The experience includes the sabrage of a bottle of Cap Classique and a glass of Brut Rosé to celebrate @R195pp.
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