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CANDY FLOSS COCKTAIL

From lavender and charcoal to liquid nitrogen and even saline solution, bartenders seem to incorporate just about anything into craft cocktails these days. So it’s no surprise that the spun carnival favourite, Candy Floss, has made its way into a glass. 

This Candy Floss recipe is magical to make, as the cotton candy does a disappearing act right before your eyes. Plus, it’s tasty, too.

Vodka, rosé and sparkling wine are stirred, not shaken, in a cocktail shaker. And as soon as you pour this chilled mix over the cotton candy, it dissolves and vanishes, sweetening the cocktail. If your candy floss is pink, it’ll turn the drink a hot-pink almost-red colour. You can change the colour of the Candy Floss to match the theme of your party. The colour doesn’t affect the taste; it’s just for the presentation. 

This Candy Floss cocktail is great for not just Valentine’s Day but also bridal or baby showers, weddings or even just a simple brunch. For kids’ parties, just use lemon-lime soda, ginger ale or sparkling water in place of the booze. And prepare to watch their little jaws drop.

INGREDIENTS:

1 lemon or lime wedge

Pink sanding sugar 

2 strawberries

Candy Floss, two handfuls (use pink to get colour shown)

⅓ cup vodka

⅔ cup rosé wine

⅔ cup champagne

DIRECTIONS:

Sprinkle some sanding sugar on a plate. Rub the rims of two martini glasses with a lemon or lime wedge to moisten. Dip moistened rims into sanding sugar until evenly coated. Set aside.

To fan cut strawberries, cut four to five thin slices lengthwise through the strawberry, leaving slices attached just below the stem end. Slightly fan the slices apart and set aside.

Separate the Candy Floss into two handfuls. Spread open each one and place fanned strawberry inside, then lightly seal back up in the shape of a ball. Place them into prepared martini glasses. (Be sure your hands and martini glasses are completely dry when touching the Candy Floss. Any moisture will melt it.)

In a cocktail shaker half filled with ice, pour in the vodka, rosé and champagne. Using a long handled spoon, gently stir to chill and mix the alcohol. (Do not shake drink with lid on, as this will release carbonation and lid will pop off.) Put on shaker lid and strain over cotton candy. Watch as it dissolves and strawberry floats to top! 

Serve and Enjoy !

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Braai’d Harissa aubergine

Harissa aubergine

This vegan-friendly treat is super simple but looks oh-so impressive served up on a platter. 

INGREDIENTS

2 medium aubergines

2 1/2 tbsp. harissa paste

2 tbsp. maple syrup 

1 tbsp. lemon juice

1/2 tbsp. olive oil 

4 tbsp. pomegranate seeds

Small handful mint or coriander leaves

DIRECTIONS

Halve the aubergine lengthways and score the flesh with a small sharp knife in a criss-cross pattern, being careful not to cut through the skin. 

In a small bowl mix the harissa, maple syrup, lemon juice and some seasoning.

Brush skin side of the aubergines with the oil, then brush the flesh with half the harissa mixture. Braai skin-side down over medium heat for 10min, until the skin is charred and the flesh is tender.  

Brush the flesh side with the remaining harissa, then turn and braai flesh-side down for 5min until browned. Carefully remove from the grill, using a palette knife or thin-edged spatula if the aubergine sticks a bit to the bars. Sprinkle with the pomegranate and herbs and serve. 

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Garlic and Herb Mushroom Skewers

Garlic and Herb Mushroom Kebabs

INGREDIENTS

150 g butter

400 g baby chestnut mushrooms

6 fat spring onions, trimmed and cut into 4cm pieces 

3 garlic cloves, crushed 

1 1/2 tbsp. fresh thyme leaves 

large handful parsley, chopped 

8 wooden skewers

DIRECTIONS

Soak six small wooden skewers in water for 30min. 

Trim and peel the shallots, leaving the root end intact. Cook in boiling salted water for 15min or until just tender but still keeping their shape. Drain well and set aside to cool.

Cut the halloumi into six equal pieces. Thread each skewer with a shallot, a bay leaf, a lemon slice and a piece of halloumi, then put into a non-metallic dish.

Crush fennel seeds, oil and garlic in a pestle and mortar (or use the end of a rolling pin and a small bowl). Season, then brush over the halloumi and shallots. Cover and chill for a couple of hours or overnight.

Braai the skewers for about 3-4min, turning occasionally, until golden.

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Braai’d spicy squash quarters

Braai’d spicy squash quarters

INGREDIENTS

2 small butternut squash, quartered and deseeded

Coarse sea salt, to sprinkle

75 g melted butter or olive oil

4 tsp. steak seasoning

DIRECTIONS

Sprinkle the squash with coarse sea salt, brush with butter and sprinkle the steak seasoning over.

Cook over medium-hot coals for 20–30min until tender, turning occasionally. 

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Halloumi and shallot skewers

Braai’d Halloumi and shallot skewers

A fresh and invigorating taste sensation that everybody will love.

INGREDIENTS

6 small banana shallots

250 gram pack halloumi cheese

6 small fresh bay leaves

1 small lemon, cut into 6 thin slices

1 fennel seeds

1 olive oil

1 garlic clove, crushed

DIRECTIONS

Soak six small wooden skewers in water for 30min. Trim and peel the shallots, leaving the root end intact. Cook in boiling salted water for 15min or until just tender but still keeping their shape. Drain well and set aside to cool.

Cut the halloumi into six equal pieces. Thread each skewer with a shallot, a bay leaf, a lemon slice and a piece of halloumi, then put into a non-metallic dish.

Crush fennel seeds, oil and garlic in a pestle and mortar (or use the end of a rolling pin and a small bowl). Season, then brush over the halloumi and shallots. Cover and chill for a couple of hours or overnight.

Braai the skewers for about 3-4min, turning occasionally, until golden.

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Braa’d sweet potato wedges

Barbecued sweet potato wedges

INGREDIENTS

Juice of 1⁄2 lemon

900 g sweet potatoes

8 bamboo skewers, soaked in warm water for 5min

2 garlic cloves, crushed4 tbsp. 

olive oil

DIRECTIONS

Bring a pan of salted water to the boil. Add the lemon juice and sweet potatoes, and cook for 15-20min or until almost tender. Drain and cool.

Cut the potatoes into thick wedges and push three on to each bamboo skewer.

Mix the crushed garlic and olive oil and brush over the potatoes. Braai over medium-hot heat for about 10min until tender and lightly browned. 

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Braai’d Fruit with Mint Sugar and Boozy Mascarpone

Braai’d Fruit with Mint Sugar and Boozy Mascarpone

A deliciously refreshing side. Replace marsala in the boozy mascarpone with elderflower cordial and omit the sugar, if you like. 

INGREDIENTS

Oil, to grease a selection of fruit, we used peach halves, peeled mango cheeks, wedges of watermelon and pineapple strips

For The Boozy Mascarpone 350 g mascarpone

2 tbsp. caster sugar

3 tbsp. marsala 

For The Mint Sugar 2 mint sprigs, leaves picked

75 g granulated sugar

1 finely grated zest lime 

3 tbsp Dark rum

DIRECTIONS

Lightly oil bars of your grid and braai fruit over high heat for 4-5min per side (in batches if needed), turning carefully with tongs and a thin spatula, if fruit is sticking.


Meanwhile, mix boozy mascarpone ingredients. Cover and chill until needed. Just before serving, pound mint, sugar and lime zest with pestle and mortar until mint is broken down.


Arrange fruit on a platter and serve with mint sugar and boozy mascarpone.

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