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This simple snack is the perfect, low-carb way to satisfy your pizza cravings.


  • 1 large zucchini (about 11 ounces), cut diagonally into 1/4-inch slices
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup pizza sauce
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/2 cup miniature pepperoni slices
  • Minced fresh basil


Preheat broiler. Arrange zucchini in a single layer on a greased baking sheet. Broil 3-4 in. from heat just until crisp-tender, 1-2 minutes per side.

Sprinkle zucchini with salt and pepper; top with sauce, cheese and pepperoni. Broil until cheese is melted, about 1 minute. Sprinkle with basil.

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These mini cheese balls are the perfect quick appetizer for any party. Roll them in toasted sesame seeds, fresh rosemary and/or paprika to add even more flavour.


  •  package 250 grams cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • Optional toppings: Toasted sesame seeds, minced fresh rosemary and paprika 
  • Optional garnishes: Halved rye crisps and rolled tortilla chips


In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. If desired, press a rye crisp or rolled tortilla chip into the top of each cheese ball just before serving.

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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 !


  • 1-1/4 cups cold 2% milk
  • 3/4 cup pineapple yogurt 
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed 
  • Optional: Toasted unsweetened coconut flakes and maraschino cherries
  • Fresh pineapple wedges
  • Vanilla wafers


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.

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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)

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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. 


  • 1 bag frozen pineapple chunks  
  • 4 large scoops of ice cream (about 1 cup)
  • 1 c.  coconut milk 
  • 1/2 c. pineapple juice 
  • Pineapple wedge, for serving 
  • Maraschino cherry, for serving 


  1. Step 1: In a blender, blend together frozen pineapple, ice cream, coconut milk, and pineapple juice. 
  2. 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.



  • 1/2 c. packed fresh mint leaves
  • 1 c. granulated sugar
  • 1 c. water


  • 1 c. blackberries
  • 1 tsp. granulated sugar
  • 1/2 c. lime juice
  • Ice
  • 2 (12-oz.) cans seltzer
  • Fresh mint, for garnish


  1. 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. 
  2. Step 2: In a small bowl, add blackberries and sugar, and using a wooden spoon, crush blackberries until broken down. 
  3. 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).


  • 3 c. cranberry juice
  • Juice of 1 orange (about 1/2 c.)
  • 1 (12-oz.) can seltzer
  • 1 orange, sliced
  • 1 apple, cored and sliced
  • 1/3 c. frozen cranberries
  • 1/4 c. packed basil leaves
  • Ice


  1. Step 1: In a large jug, combine cranberry juice, orange juice, and seltzer. Add fruit and basil and stir to combine. 
  2. Step 2: Pour over ice to serve.
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Who needs pizza bagels when you have these? Just top English muffins with cheese, tomatoes and herbs for an easy snack.


  • 4 English muffins, split
  • 2 c. favorite prepared tomato sauce
  • 8 oz. buffalo mozzarella
  • 1 pt. cherry tomatoes, halved
  • Fresh basil leaves, torn, for serving
  • Flaky sea salt
  • Pepper


Step 1: Toast English muffins then spread with tomato sauce.

Step 2: Place on broiler-safe baking sheet and top with torn pieces of buffalo mozzarella and cherry tomatoes.

Step 3: Broil on high until cheese has melted, 1 to 3 minutes. Top with basil and a pinch each of salt and pepper.

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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. 



  • Cooking spray for pan
  • 2 (16.3-ounce) cans of refrigerated biscuits
  • 4 tbsp. melted butter
  • 1/2 tsp. garlic powder
  • 1/2 c. freshly grated Parmesan
  • 3 (8-ounce) blocks of softened cream cheese
  • 6 c. shredded mozzarella


  • 1 1/2 c. shredded cooked chicken
  • 1/4 c. buffalo sauce
  • 1 tbsp. ranch dressing
  • Blue cheese crumbles for topping
  • Freshly shopped chives for topping


  • 3/4 c. baby spinach
  • 1/3 c. sour cream
  • 1/2 c. chopped artichoke hearts


  • 4 slices, crumbled cooked bacon
  • 1/3 c. sour cream
  • 2 mince jalapeños


  • 1/2 c. pizza sauce
  • 1/4 c. shredded mozzarella
  • 1/4 c. mini pepperoni
  • 1 tsp. italian seasoning
  • Torn fresh basil for topping


  1. Preheat oven to 180 degrees and grease a large baking sheet with cooking spray. 
  2. 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.
  3. Brush biscuits with melted butter and top with garlic powder and Parmesan.


In a large bowl using a hand mixer or in the bowl of a stand mixer, beat cream cheese and mozzarella until combined.


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.


Transfer another quarter of the base dip to a medium bowl, then stir in spinach, sour cream, and artichokes. Transfer to a quadrant.


Transfer another quarter of base dip to an empty quadrant. Spoon pizza sauce over dip, then sprinkle with more mozzarella, pepperoni, and Italian seasoning.


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.

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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!


  • 5 tbsp.  mayonnaise
  • 2 tbsp. BBQ seasoning
  • 8 flour tortillas
  • sliced American or cheddar cheese
  • deli-sliced baked ham
  • deli-sliced turkey breast
  • butter lettuce leaves


  1. Step 1: In a small bowl, mix mayonnaise and BBQ seasoning.
  2. 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.
  3. 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.
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Africa’s Best Rooftop Restaurant 2023

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!

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We wanted to share ideas for something more interesting than the boring old iceberg lettuce with tomato and cucumber routine, and these salads ticks that box perfectly! Seasonal, vibrantly colourful and elegant. We think you’ll enjoy these. Happy Spring !

Zesty Green Spring Salad

A combination of cooked and raw ingredients, this salad is made with blanched asparagus, snow peas and peas which are then piled onto baby cos lettuce (aka romaine) leaves, dotted with soft goats cheese and drizzled with a lemon dressing. There is nothing this salad won’t pair with.



  • 3 bunches (24 spears) asparagus , woody ends snapped off 
  • 120g / 4oz snow peas (about 16 large or 20 smaller ones), trimmed and string removed
  • 1 head baby gem or cos lettuce (aka romaine) washed (16 leaves, Note 2)
  • 2 cups fresh or frozen peas (Note 3)
  • 90g goats cheese
  • 1 cup (loosely packed) fresh mint leaves, , roughly torn

Lemon Dressing

  • 1 tsp lemon zest (from 1 lemon)
  • 2 tbsp (30ml) lemon juice
  • 6 tbsp (90ml) extra virgin olive oil
  • 1/4 tsp each salt and pepper


  • Bring a large pot of water to the boil.
  • Add snow peas to pot, boil for 1 1/2 minutes.
  • dd the asparagus spears, boil for another 1 1/2 minutes
  • Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer, and peas turn bright green.
  • Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.
  • Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry. (It’s important to dry vegetables, otherwise it dilutes the dressing and it won’t stick. You could use a salad spinner with care, o just let them naturally dry which is easier.)
  • Split the larger baby cos leaves down the middle, use the small ones whole.
  • Cut asparagus stems in half on a slight angle.
  • Shake Dressing ingredients in a jar.
  • Combine vegetables in a bowl, dress and toss.
  • Arrange salad on a platter. Top with small chunks of goats cheese. Serve immediately!

Strawberry Avocado Spinach Salad with Candied Pecans

This Strawberry Avocado Spinach salad is the epitome of spring! It’s fresh, light, and full of so much flavour. What we  love most about this salad is how it marries the sweet flavours of strawberries and the candied pecans with the gorgonzola and fresh red onions. Then you have the avocado to mellow out the flavours all on top of a bed of fresh spinach. Delicious !


·       5 cups Spinach, fresh

·       ½ lb Strawberries, halved

·       ¼ Red Onion, sliced

·       1-2 Avocados

·       2 ears Corn

·       ½ tsp Red Pepper Flakes

·       1 clove Garlic, diced

·       tsp Smoked Paprika

·       Salt and Pepper

·       Olive Oil

·       1 Lemon

·       ¼ cup Gorgonzola

·       ½ cup Candied Pecans


·       Cut corn off of ears of corn. Add olive oil to a pan and add corn, red pepper flakes, garlic, smoked paprika, and salt and pepper. Saute for about 6-8 minutes, until corn is slightly browned.

·       Toss spinach in a drizzle of olive oil and the juice from one lemon. Add salt and pepper as desired.

·       Top spinach with strawberries, sliced red onions and avocados, and corn. Garnish with gorgonzola and candied pecans as desired.

Chipotle Caesar Salad with Grilled Salmon

So fresh, so easy and so delicious. What is not to love about this tasty spring salad!


  • 9-ounce loaf ciabatta bread, cut into 1-inch cubes
  • 1/2 c. plus 1 tablespoon olive oil
  • 1 1/2 tsp. kosher salt
  • Black pepper, to taste
  • 2 tablespoons grated parmesan cheese
  • 1/2 c. mayonnaise
  • 1/4 c. buttermilk
  • 1/4 c. sour cream
  • 1/4 c. plus 2 tablespoons adobo sauce (from a can of chipotles)
  • 1 tbsp. balsamic vinegar
  • 1 tsp. Worcestershire sauce
  • 1 anchovy fillet
  • 1 garlic clove, smashed
  • 6-ounce skin-on salmon fillets
  • 1 head green-leaf lettuce, chopped
  • 1 heart romaine lettuce, chopped


  • Preheat the oven to 180 ̊. For the croutons: Place the bread cubes on a baking sheet and toss with 1/2 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 1/2 cup of the parmesan and toss to coat. Bake until crisp and golden brown, 12 to 15 minutes. Set aside to cool.
  • Meanwhile, for the dressing: Combine the mayonnaise, buttermilk, sour cream, 2 tablespoons adobo sauce, the balsamic vinegar, Worcestershire sauce, anchovy, garlic, remaining 2 tablespoons parmesan, 1/4 teaspoon salt and a few grinds of pepper in a blender and blend until smooth.
  • Preheat a grill or grill pan to medium. Brush the salmon with the remaining 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of pepper. Grill skin-side up until marked and the salmon releases easily from the grill, 3 to 4 minutes. Flip and brush with the remaining 1/4 cup adobo sauce. Continue to cook until the salmon is firm and cooked through, 10 to 12 minutes. 
  • Combine both lettuces in a large bowl. Season with the remaining 1/4 teaspoon salt and a few grinds of pepper. Add the dressing and toss to coat. Gently stir in the croutons. Serve the salmon on top of the salad.