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Stone fruit tarte tatin

20 minutes

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Chickpea tempeh skewers

10 minutes

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Sticky ginger tempeh with coconut jasmine rice

10 minutes

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Apple pie-inspired overnight oats

8–10 minutes

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Beef patty wrap

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Baby marrow-and-ham slices

25 minutes

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Bacon-and-cheese turnovers

20 minutes

Afternoon tea

Foolproof freezer banana-and-coconut muffins

20 minutes

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Corn-and-Cheddar flapjacks

20 minutes

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Easy air-fryer falafel

20 minutes

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Asian crunch salad

Beverage recipes

Honey rum fizz

Honey rum fizz

By Jeanne Calitz

Serves 1

Difficulty Easy

Ingredients

Woolies’ seasonal fynbos honey
boiling water
2 T honey syrup
2 T gold rum
icy cold Méthode Cap Classique or sparkling wine
1 slice or twist of lime

Method

1. Make a honey syrup by mixingequal amounts of local honey– we like Woolies’ seasonal fynbos honey – and boiling water.

2. Allow to cool. Combine 2 T of the honey syrup* with 2 T gold rum and 1 T fresh lime juice.

3. Pour into a champagne glass or a tumbler (with ice) and top with icy cold Méthode Cap Classique or sparkling wine. Garnish with a slice or twist of lime.

Find more cocktail recipes here

Productions: Bianca Strydom
Photographer: Jan Ras
Food Assistants: Bianca Jones and Nadia Meyer