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Tussen Mure: Inside the South African Homes That Carry Our Stories

Maegan-Leigh JacobsDecember 17, 2025
pexels-nicole-michalou-5774938

How to host the perfect friendsmas

Chumasande MatiwaneDecember 15, 2025
david-j-boozer-zekob9eXpS4-unsplash copy

How long should your Christmas tree last? Tips to extend its lifespan

Chumasande MatiwaneDecember 15, 2025
GRAVADLAX WITH GARLIC, ORANGE AND HONEY VINAIGRETTE

GRAVADLAX WITH GARLIC, ORANGE AND HONEY VINAIGRETTE

Caxton magazines staffNovember 30, 2012
"I don't want to think that someone has been fiddling with the food on my plate for three hours," says Inge Watrobski of Kassia & Figg (021 788 3337), a bakery and coffee shop. Instead she believes cooking should be informal and fun. Here are her recipes for a scrumptious brunch...
Recipes0 Comments 0
HONEY-BAKED GRANOLA WITH POACHED PLUMS

HONEY-BAKED GRANOLA WITH POACHED PLUMS

Caxton magazines staffNovember 30, 2012
"I don't want to think that someone has been fiddling with the food on my plate for three hours," says Inge Watrobski of Kassia & Figg (021 788 3337), a bakery and coffee shop. Instead she believes cooking should be informal and fun. Here are her recipes for a scrumptious brunch...
BakingRecipes0 Comments 0
BASIL PESTO, CHEESE AND TOMATO MUFFINS

BASIL PESTO, CHEESE AND TOMATO MUFFINS

Caxton magazines staffNovember 30, 2012
"I don't want to think that someone has been fiddling with the food on my plate for three hours," says Inge Watrobski of Kassia & Figg (021 788 3337), a bakery and coffee shop. Instead she believes cooking should be informal and fun. Here are her recipes for a scrumptious brunch...
BakingRecipes0 Comments 0
CARAMELISED RED ONION, ARTICHOKE AND PARMESAN FLAN

CARAMELISED RED ONION, ARTICHOKE AND PARMESAN FLAN

Caxton magazines staffNovember 30, 2012
"I don't want to think that someone has been fiddling with the food on my plate for three hours," says Inge Watrobski of Kassia & Figg (021 788 3337), a bakery and coffee shop. Instead she believes cooking should be informal and fun. Here are her recipes for a scrumptious brunch...
Recipes0 Comments 0
CHEAT’S BALSAMIC ICE CREAM

CHEAT’S BALSAMIC ICE CREAM

Caxton magazines staffNovember 30, 2012
Anelle van Tonder, owner of the deli Milk & Honey (021 872 0967), believes that cooking is a joy that you can share. "It's the love you put in that makes the difference," she says...
Desserts0 Comments 0
APPLE AND CHEVIN ‘TIAN’

APPLE AND CHEVIN ‘TIAN’

Caxton magazines staffNovember 30, 2012
Anelle van Tonder, owner of the deli Milk & Honey (021 872 0967), believes that cooking is a joy that you can share. "It's the love you put in that makes the difference," she says...
DessertsRecipes0 Comments 0
PORK FILLET WITH PANCETTA AND CHERRY SAUCE

PORK FILLET WITH PANCETTA AND CHERRY SAUCE

Caxton magazines staffNovember 30, 2012
Anelle van Tonder, owner of the deli Milk & Honey (021 872 0967), believes that cooking is a joy that you can share. "It's the love you put in that makes the difference," she says...
Recipes0 Comments 0
CHEESE GOUGÈRES WITH PARMA HAM

CHEESE GOUGÈRES WITH PARMA HAM

Caxton magazines staffNovember 30, 2012
Anelle van Tonder, owner of the deli Milk & Honey (021 872 0967), believes that cooking is a joy that you can share. "It's the love you put in that makes the difference," she says...
Recipes0 Comments 0

LEBANESE BAKLAVA

Caxton magazines staffNovember 30, 2012
Jane Wood of Gameal's Cedar Cafe (012 460 9797) and her brother, landscaper Anthony Koury (083 263 1482), prepare an exotic feast that celebrates their Lebanese heritage...
DessertsRecipes0 Comments 0
LEBANESE MILK PUDDING

LEBANESE MILK PUDDING

Caxton magazines staffNovember 30, 2012
Jane Wood of Gameal's Cedar Cafe (012 460 9797) and her brother, landscaper Anthony Koury (083 263 1482), prepare an exotic feast that celebrates their Lebanese heritage...
DessertsRecipes0 Comments 0
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