Author: Media Two

Why not spice up your coffee offering by trying something new? You don’t have to completely change your drink to something you’ve never tried, just add these toppings for a slightly different flavour that you and your guests will love!

Cinnamon
This powdered delight is perfect for brightening your morning as a dusting on regular coffee. Add a dash of cinnamon to a latte, cappuccino or even some tea.

Nutmeg
Similar to cinnamon, this slightly nutty spice is often found in baked goods and atop whipped cream on tasty drinks. You can buy fresh nutmeg and grate it or buy the powdered version. Line the rim of your cup with nutmeg by lightly wetting it with water before adding coffee. Dip the rim in nutmeg and then pour in the coffee

Whipped Cream
Whipped cream can be a perfect addition to regular coffee, espresso, lattes and macchiatos. Make whipped cream at home or purchase the spray variety for quick and easy use. Whipped cream also makes a perfect base for cinnamon, nutmeg or even sprinkles.

Nutella
Yes, really ! Add a little touch of hazelnut to your coffee or espresso drink by mixing in some Nutella! Add a spoonful of Nutella to the mug and stir until it dissolves. Allow the drink to cool a bit and then enjoy this sweetened brew.

Mint
Peppermint isn’t just for cafe drinks. You can make a peppermint mocha, minty hot coco or mint coffee right at home. Look for coffee syrups wherever you buy your beans – they likely have a premade peppermint syrup that you can take home. Add a few pumps to a mug before brewing coffee or espresso into it and then use a spoon to mix the two. Add your foamy frothed milk for a tasty cappuccino or latte and sip away. You can also add solid peppermint or crushed bits of peppermint wheels. They float well on whipped cream or make a perfect addition to the rim of a coffee mug.

Ice Cream
The ultimate late afternoon pick me up. Pour a fresh cup of coffee on top of some ice cream and enjoy the buzz! Espresso also works well for this delicious idea. 

Chocolate
This is one of the least-surprising and most tasty additions to coffee as you can make any coffee drink better with a bit of chocolate. Use fudge syrup as a drizzle on the top of a hot coffee, or stir some in at the bottom of the cup for a totally mocha drink. You can even use bar chocolate if you let it melt while the drink cools.

BRAAI SIDES

Try these delicious sides at your next Braai

A butter board is the latest trend that you absolutely must try for your home or business. It looks so good,  tastes even better, and is so easy to make that you will wonder why you never tried this before! It’s basically when you spread a delicious butter of your choice on a wooden board. Then, you drizzle and sprinkle on some extra flavours. When you are finished putting it together, you serve it with some crusty bread and crackers. Voila!

This trend is brilliant because this not only makes a tasty appetizer for any occasion but it is also a beautiful way to display classic bread and butter with just about any meal! You definitely want to hop on board this trending train! 

The ingredients are simple and easy and can be changed up according to your taste! 

Butter: I used New Zealand Sea Salt Crystal Butter in this butter board recipe. 

Honey: Drizzle the honey on top to add a sweet flavor to the butter. 

Lemon Zest: Add in the tang of a lemon with some lemon zest. 

Dried Fruit: I used tangerines, peaches, and strawberries to decorate the board. They add a delightful fruity taste to complement the butter. 

Honeycomb: The honeycomb adds an elegant element to the butter board. 

Coarse Sea Salt: Sprinkle this on to enhance the butter’s flavors. 

Fresh Rosemary: I love adding in the dark green color of fresh rosemary sprigs. 

Crostini Bread: A hard and crusty bread is the best for scooping butter off of the board. 

This just might be one of the easiest food trends to replicate right now! It only takes a few steps, and then you will be on your way to indulging in this insanely delicious butter board!

Spread Butter: On a square board, spread the softened butter evenly on the board with a knife or a spoon. Leave about 5cm around the edge. Add a drizzle of honey.

Grate: Grate some lemon zest and sprinkle on top of the butter.

Add Dried Fruit: Top with tangerines, peaches, strawberries, and honeycomb.

Sprinkle and Serve: Sprinkle coarse sea salt on top and top with fresh rosemary. Then, serve with your favourite crusty bread.

Endless Possibilties!

You can easily switch up all of the parts of the board each time to fit your occasion! Here are a few variations that you can try!

Add Heat: If you love adding a little bit of heat to your dishes, try sprinkling on some red pepper flakes. The more you add, the hotter it gets, and it will taste delicious! 

Green Onions: Instead of the rosemary, add in a pop of colour and flavour with some fresh, thinly sliced green onions. 

Nuts: Try adding some pecans, slivered almonds, or walnuts to the board. They add great texture and taste without changing things up too much. 

Make it Sweet: We know this is a butter board, but you could easily switch up the base to cream cheese! Use different flavours, add things like dollops of jam, and garnish it with some fresh berries! You can still use crusty bread to eat it with, or you could even slice up some bagels and make it a breakfast board! 

It’s like an Ice Cream Sundae tucked into a spring roll, what could be better!?  This dessert originates from Yilan county, Taiwan where you can get it from street vendors at all hours of the day.

Crushed peanut and cilantro are a popular garnish for all kinds of food in Taiwan, and although it might seem strange for ice cream toppings, the combo is delicious and one that you have to try!

Ingredients

• 2 c. packed cooked peeled taro
• 2 c. plus 3 tablespoons water
• 1 c. granulated sugar
• 3 tbsp. tapioca starch

• 4 spring roll pastry wrappers 
• 8 tbsp. finely chopped Chinese peanut brittle candy (ideally made with maltose and peanuts)
• 8 scoops taro or store-bought vanilla ice cream, divided
• 8 sprigs cilantro, divided

Directions

• In a blender, puree taro and 2 cups water until smooth. Transfer mixture to a medium saucepan and cook over medium-low heat, stirring occasionally, until hot, 8 to 10 minutes. 

• In a small bowl, mix starch and 3 tablespoons water. Pour slurry into warm taro mixture and stir until well combined. Add granulated sugar and stir until dissolved. Continue to cook over medium-low heat, stirring occasionally, until mixture has bubbled and thickened slightly, 2 to 3 minutes. Remove from heat, transfer to an airtight container, and let cool completely.

• Cover and freeze at least 3 hours or up to overnight.

• Let ice cream sit at room temperature about 10 minutes before scooping.

• Spread a wrapper on a flat surface. Sprinkle 2 tablespoons candy over wrapper. Place 2 scoops ice cream horizontally side by side in centre of wrapper. Arrange 2 sprigs cilantro alongside.

• Working from the bottom and tucking in the sides, roll wrapper around fillings into a tight, burrito-like roll. 

• Repeat with remaining ingredients to make 4 rolls. Serve immediately.

Nothing says “summertime and the living is easy” quite like a picnic on a wine farm. If you live in the Cape or you are heading down make sure you add these Core Catering clients’ picnic offerings to you Summer time bucket list. Stretch out under a tree and indulge in some of the world’s finest wines and delicious meals, while enjoying breath-taking Cape scenery.

QUOIN ROCK WINE ESTATE

Where

On the slopes of the Simonsberg Mountains, Quoin Rock Wine Estate, is a serene sanctuary with eight custom-built picnic pods, with 10 metres between each one, where picnics take place, on proper crockery, using a walkie talkie to let your waitron know if you require anything!

What’s in the Basket

freshly baked baguette with artisanal butters

basil and pesto cream dip

foie gras

fresh snoek pâté

local cheese and charcuterie selection

butternut, baby mixed leaves and feta salad

beetroot, baby mixed leaves and goat cheese salad

fresh poké bowl

smoked-salmon wrap

roasted lamb on couscous

pina colada and coconut panna cotta

bottled water

What’s amazing !

The lush gardens sprinkled with mystical sculptures. And the hampers are entirely plastic-free, with all ingredients being sustainably sourced. 

For more information and bookings visit quoinrock.co.za

---

ZORGVLIET WINE ESTATE

Where

Just outside Stellenbosch in the Banhoek Valley, Zorgvliet’s picnic area is set among vineyards and boasts stunning views of the surrounding mountains.

What’s in the Basket

freshly baked baguettes

sweet and savoury preserves

fresh wraps

duo of gourmet cheeses

crackers

chicken drumsticks

fresh green salad

something sweet

a bottle of Silvermyn wine

What’s amazing !

There’s a beautiful large lawn, with a jungle gym, sandpit and splash pad for children.

For more information and bookings visit: zorgvliet.com

---

MORGENHOF WINE ESTATE

Where

Surrounded by the rolling hills of the Simonsberg Mountains just outside Stellenbosch, the historic Morgenhof Wine Estate is the perfect vine-drenched setting for a summer picnic.

What’s in the basket

smoked salmon and mint cucumber wrap

cheese selection (flavoured Brie, blue and cheddar)

assorted preserves with rosemary and black sesame wafers

homemade biltong pâté

chicken strips

prosciutto

marinated mushroom, aubergine and sundried tomatoes with rocket

freshly baked rolls

millionaire shortbread squares

a bottle of sauvignon blanc or merlot cabernet franc)

What’s amazing !

The incredible towering trees create the perfect dappled shade for an alfresco feast.

For more information and bookings visit morgonhof.com

---

MONT ROCHELLE

Where

Overlooking the Franschhoek Valley, this famous estate offers views of rolling meadows and vineyards stretching as far as the eye can see. Pick up your picnic basket and take a stroll down to the dam, where a scattering of garden cushions and tables allow for comfortable relaxation.

What’s in the Basket

South African cheeses and homemade preserves

charcuterie with homemade pickles and chutneys

sweet-and-sour-glazed pork and apple kebabs with lime tzatziki

pita pockets filled with a Mediterranean chicken salad

spiced lemongrass and tuna fish cakes served with tomato relish

smoked buttermilk potato salad with spring onions and sundried tomatoes

corn on the cob with basil butter and smoked sea salt

cold beef teriyaki stir-fry salad with egg noodles and candied cashew nuts

pea and mint arancini served with a harissa honey dip

dark chocolate-and-cranberry brownie with chocolate sauce

malva truffles with salted-caramel sauce

What’s amazing !

The wine! The magnificent 40-hectare estate makes superb wines. And also be sure to take a stroll through the restaurant and lounges of this hotel owned by Sir Richard Branson. The interiors by leading interior design firm: Hot Cocoa are also out of this world.

For more information and bookings visit: virginlimitededition.com

---

CAPE POINT VINEYARDS

Where

Overlooking Noordhoek beach, the picnic site at this award-winning winery is hard to beat. There are three picnic spots available: the secluded area next to the dam, ideal for romantic picnics; the family area (with plenty of shade, and easy access to the jungle gym); or the mid-level picnic lawns (ideal for larger groups, with unhindered ocean views).

What’s in the Basket

freshly baked ciabatta with herb butter

selection of cheese and charcuterie

olives

grape jam

chocolate brownies

bottled Water

What’s amazing !

The elevated ocean and mountain views are simply incredible and the sunsets are an absolute must.

For more information and bookings visit: cpv.co.za

---

These fun and festive little treats are sure to make things a little bit merry this Christmas. Ideal to serve to your guests on arrival or after desert, or at any time really ! They are easy to make, easy to drink and look jolly darn good!

Santa Hat Jell-O Shots

A Christmas party wouldn’t be complete without Father Christmas and these jell-o shots are the perfect way to include him. Strawberries and Cool Whip turn a simple jell o-shot int into a festive holiday one! 

INGREDIENTS:

• 1 1/4 c. water
• 3/4 c. vodka
• 1 (3-oz.) package strawberry Jell-O
• 1 container Cool Whip, thawed
• 1 pint strawberries, hulled

DIRECTIONS:

Pour water into small saucepan and bring to a boil. Once boiling, remove from heat and add Jell-O packet, stirring until dissolved. Add vodka. Pour into plastic shot glasses and refrigerate until set, about 1 hour.

Top with a dollop of Cool Whip, then place a strawberry on top, pointed-end up. Top with a small dot of whipped cream, to resemble Santa’s hat. Serve.

Champagne Jell-O Shots

Like a regular Jello shot, but way classier. This has party written all over it !

INGREDIENTS:

• 1 1/2 c. champagne (divided)
• 1 tbsp. lemon juice
• 1/4 c. sugar
• 3 envelopes gelatin
• 1/4 c. vodka
• rainbow sprinkles

DIRECTIONS:

Combine 1 1/4 cups champagne, lemon juice and sugar in a saucepan. Sprinkle gelatin on top. Let gelatin soften for about two minutes to bloom, then heat mixture over low heat. Stir until gelatin has completely dissolved, about 2 to 3minutes, and remove from heat. Stir in remaining 1/4 cup each of champagne and vodka.

Grease a loaf pan with nonstick cooking spray. Pour mixture into mold and chill for 2 hours, or until firm.

Invert jello to parchment paper-lined cutting board and slice into squares. Dip each square in sprinkles and serve cold.

Christmas Jell-O Shots

INGREDIENTS:

FOR THE LIME-SUGAR RIM

• 2 tbsp. lime juice
• 1/4 c. Red and green sanding sugar

FOR THE LIME JELL-O LAYER

• 1 c. water
• 1 packet lime Jell-o mix (3-oz.)
• 4 oz. vodka (or tequila), chilled

FOR THE STRAWBERRY JELL-O LAYER

• 2 c. water, divided (place 1 c. in fridge to chill)
• 1 packet strawberry Jell-o mix (3-oz.)

DIRETCTIONS:

Make the lime-sugar rim: Dip the rim of each shot glass into the lime juice, then press into the sanding sugar to fully coat. Set cups aside to dry.

Make the spiked lime Jell-o: Bring water to a boil in a medium saucepan. Once bubbling, stir in packet of lime Jell-o mix, stirring until completely dissolved. Turn off heat.

Pour in vodka or tequila (or whatever your preferred alcohol is), mixing until thoroughly combined. Pour into a large measuring cup, small pitcher or another glass so it’s easier to pour into the shot glasses.

Pour the lime Jell-o mixture into each of the shot glasses, filling them all two-thirds of the way up. Place the shot glasses into the refrigerator for at least 20 minutes to set. (It’s okay if they’re not fully set, but they can’t be totally liquid when you start the next step.)

Make the strawberry Jell-o: Boil 1 cup water in a medium saucepan. Once bubbling, add the strawberry Jell-o mix, stirring until completely dissolved. Turn off heat, then add remaining cup cold water, stirring until combined.

Pour Jell-o into a measuring cup, or another easy-to-pour vessel, then fill each shot glass to just below the sanding sugar rim. (If the Jell-o hits the sugar rim, it will start melting the rim.)

Place Jell-o shots in the fridge for at least 1 hour to set. Serve cold, like the Grinch’s heart (pre-stealing-Christmas).

Candy Cane Jell-O Shots

For when you need a little jingle in your step.

INGREDIENTS:

FOR RED LAYER

• 2 packages cherry Jell-O
• 1 1/2 c. boiling water
• 1/2 c. vodka

FOR WHITE LAYER

• 1 c. vodka
• 2 envelopes gelatin
• 1 c. boiling water
• 1 (14-oz.) can sweetened condensed milk
• Crushed candy canes, for garnish

DIRECTIONS:

Spray a small loaf pan with cooking spray. In a large bowl or measuring cup, combine cherry Jell-O with boiling water and whisk to combine. Let sit 2 minutes, then whisk in 1/2 cup vodka. Set aside.

In another large bowl or measuring cup, combine 1 cup vodka and gelatin and let sit 2 minutes. Add water and stir until gelatin dissolves completely. Pour in sweetened condensed milk and whisk to combine.

Pour half of the red mixture, about 1 cup into loaf pan. Freeze 20 minutes until firm and add 1 cup of the white mixture. Repeat twice more, letting firm 20 minutes between each addition until you have four layers, then refrigerate for 4 hours or overnight. Remove from loaf pan and cut into squares. Top with crushed candy canes and serve.

Mistletoe Shots

Best shared with someone you want to kiss.  

INGREDIENTS:

• Lime wedge, for rimming glasses
• Red sanding sugar, for rimming glasses
• 1 c. water
• 2 (3-oz.) packets lime Jell-O
• 8 oz. vodka, chilled
• Whipped cream, for garnish
• Mint leaves, for garnish
• Red Hots, for garnish

DIRECTIONS:

Run a lime wedge around the rim of each shot glass then dip each shot glass into red sanding sugar.

Bring water to a boil in a medium saucepan. Once bubbling, stir in lime Jell-O, stirring until completely dissolved. Turn off heat. Pour in vodka or tequila (or whatever your preferred alcohol is), mixing until thoroughly combined. 

Pour into a large measuring cup, small pitcher or another glass so it’s easier to pour into shot glasses. Pour Jell-O mixture into each shot glass. Place shot glasses into refrigerator until Jell-O sets, about 2 hours.

Garnish with whipped cream, mint leaves, and Red Hot candies before serving.