These are my favourites:

OLD SPICE | THE MAN YOUR MAN COULD SMELL LIKE

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OLD SPICE | BOAT

OLD SPICE | DID YOU KNOW

Only 20 minutes drive from Fourways Jozi, this gem is the perfect spot for a lazy afternoon in the sun sampling the local brew!
It’s surrounded by a selection of craft/curio/gift shops – including the Shades of Ngwenya glass shop! From super kitch to really cool…

4 O'clock "Up Yours"

Gilroy Favourite

What they say:

Favourite is Gilroy’s pale ale.

A superb light ale brewed with paler – golden and amber – malts, and Gilroy’s own yeast. The Gilroy Favourite has 4% alcohol by volume, earning its place as the preferred light ale.

This beer is well bodied and extremely easy to drink. Underlying flavours of round sumer fruits and slightly caramelised honey;It is a session beer with a well-balanced finish which makes you want to open another straight away.

BJ Lankwarden, SA Beer Drinkers Guide Rating: SEVEN

I had the Favourite – quite pleasant, but then I’m not a huge beer guzzler.

Gilroy Lager

This lager is a European type Lager.

The Gilroy Lager is brewed to the Rheinheitsgebot-using Czeck Saaz and German Halletau hops and Gilroy’s wonderful lager yeast, matured for 8 weeks. A well balanced, flavoursome naturally carbonated lager. A session beer which fills the mouth with great body and a long finish.

ER had the Lager and was suitably impressed!

Something for the ladies

The menu is packed with a selection of dangers for any weight-watcher! From Pot-pies to Tato skins – you can view the menu on their website.

We love making our own pizza on weekends! This one was a definite winner –  the perfect combo of meaty flavours complimented by crunchy fresh veggies.

Ingredients

1kg bread dough – I take a short-cut and buy the dough at the bread counter – you’ll get 2 large pizzas

Tomato base:

1 tin whole peeled tomato
2 chilies, deseeded and finely chopped
2 cloves garlic, crushed
handful fresh herbs, basil (keep the stalks and chop finely); origano
Salt and pepper to taste
1 celery stem, chopped
2 T balsamic vinegar
1 t sugar

Toppings:

brown mushrooms, sliced
1 pepper, whatever colour you fancy
Spicy mince
100 g spicy chourico
1 cup cheese – I usually mix strong cheddar and mozzarella
spring onion, sliced

Method

1. Preheat oven to 180° C
2. For the tomato base:
   - In a small saucepan, fry the chilies, basil stalks and celery.
   - Add garlic, taking care not to burn it!
   - Add the rest and let simmer for 20 minutes
   - Whizz with handblender
3. Roll out dough on flour dusted surface
4. Pre-bake base for ±8 min
5. Flip it over and cover with tomato base. Start building your pizza! (I prefer the cheese to be at the bottom)
6. Bake for another 15 minutes and Voila!

I despise a base that’s soggy so what we do to prevent this is: Use clean unvarnished/untreated clay floor tiles. Pop them in the oven when you switch it on – gets nice and toasty. Place the Pizza base on top and go for it. When using this method, it is not necessary to flip the base over as it browns and crisps on the tiles.

Another winning plan is to do your pizza in the Weber! Works like a charm.

All you need is felt, embroidery thread, embroidery needles and cool designs and off you go! I bought the ready-made cushions at Mr Price Home and just slapped the design on… as easy as that.