MINI ZUCCHINI PIZZAS

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

Ingredients

• 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

Directions

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.

MINI CHEESE BALLS

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.

Ingredients

•  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

Directions

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.

PINA COLADA DIP

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 !

Ingredients

• 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

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.

SUMMER MOCKTAILS

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)
• 1 c.  coconut milk 
• 1/2 c. pineapple juice 
• Pineapple wedge, for serving 
• Maraschino cherry, for serving 

DIRECTIONS:

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.

INGREDIENTS:

FOR MINT SYRUP

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

FOR MIJITO

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

DIRECTIONS:

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).

INGREDIENTS:

• 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

DIRECTIONS:

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.

MARGHERITA MUFFIN

Who needs pizza bagels when you have these? Just top English muffins with cheese, tomatoes and herbs for an easy snack.

Ingredients:

• 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

Directions:

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.

4 WAY DIP

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
• 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

FOR BUFFALO CHICKEN DIP

• 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

FOR SPINACH-ARTICHOKE DIP

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

FOR JALAPEÑO POPPER DIP

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

FOR PIZZA DIP

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

Directions:

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.

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.

PINEWHEEL SNADWICHES

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

Directions:

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.

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 11^th 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!