Where to go in Cape Town?

Definitely at Richard’s Super Stage and Bistro.



Jammed with Entertainment and an element of surprise to the show, the district Six Kleintjies family celebrates the Cape’s musical cultural heritage with soulful songs.  Even the shyest of guests find themselves moving their shoulder enjoying the abundance of talent found in this spot that celebrates our rainbow nation.



Suitable for locals and visitors, Richard’s Supper Stage is definitely a gem that I sure will go back to dear reader.  Over 100.000 people have seen this stage, not to mention Richard’s Super Stage is a two year Lilizela Tourism Award winner for Best Cape Cultural Experience.

Kaapse Stories is part of the dinner and show offering at an affordable price which includes a welcome drink of orange juice or sparkling wine. The food includes a plated starter selection of smoke pate, samosa and grilled vegetables – a great way to enjoy the Cape cuisine, with a basket of bread  to share and table salad. For mains, a buffet of many traditional dishes such as rice breyani, packed full of flavour, prawn curry and many more and yet classic dished such as beef fillet with pepper or Béarnaise sauces make an appearance.

The South African favourite desserts  Malva pudding, rich, tasty and creamy; Milk tart and Koeksister  served with a fresh fruit salad finish off the great meal with a sweet memory.



The show begins at 7:30pm and concludes at 10pm. The show and venue is also available for events or 80 delegates in a u-shaped setup.

For more information contact 021 434 4497/ 021 433 1340

Check out www.richardscapetown.co.za

You sure will enjoy the intoxicating rhythms and soulful songs.

My Stay at the President Hotel

Located in the wind free Bantry bay, adjacent to Sea Point, the President Hotel is at the perfect spot where the views are glorious and perfect for a getaway holiday. Chef Craig Parteson is doing a wonderful job with the food.


The large windows from the 5th floor allow for guests to see the abundance of the scene if the room is situated by the sea side which gives a wonderful tranquil sight of the Atlantic Ocean, palm trees and the large, clear and blue swimming pool that guests can enjoy even at night. This hotel is by no means remote, it’s very close to most restaurants and for those looking to nestle in, it caters for the peckish in their in- house restaurant or room service.



When visiting in winter, the winter warmers special is appetising from a start of hearty soup du jour served with warm crusty ciabatta to delicious mains such as the sumptuous seafood ragout with fragrant basmati rice, braised shoulder of lamb and Thai green chicken curry. The steaks are worth to try also.


The room service is available in three options, the Terrace menu (12pm until 11pm), the dinner menu (6pm until 11pm) and the night owl menu (11pm until 6am). During summer wonderful salads, steaks and sushi can be enjoyed.

The breakfast buffet has a great selection of cereals, hot and cold options. My favourite being the pastries, beautifully displayed and kept warm giving that crisp outer layer with every bite and a soft buttery centre with an abundance of flavour. 

It’s about 25km from the Cape Town International airport and very close to Cape Town attractions such as Table Mountain, Camps Bay beach, CTICC, the V&A Waterfront which is perfect for plenty entertainment options.

The rooms, currently being refurbished are more convenient with a kitchenette. This gives total convenience to guests even business associates that would need to sample products. The one and two bedroom apartments are child friendly and have cots available when requested. A lovely touch is welcoming some guests with a bottle of wine and a cheese platter. Not only does the Hotel cater for stay in guests, there are various facilities for business meetings, conferences and celebrations including weddings.


The in-house Spa is wonderful to visit for relaxation and the therapists do offer a service of taking the spa experience to the guests rooms. The President hotel takes pride in what they do and if you experience an unsatisfying service, they call you after your stay to get the feedback. I am definitely looking forward to see the rooms once they are done as this would complete the wonderful experience we had at the President hotel.



Easy Lunch – Sticky Wings…a.k.a “Sedgwings”

Sedgwick's sticky chicken wings 01 (HR)

This is one of those recipes that just take less of your time in the kitchen so you can spend more time indulging and mingling with friends, family or just by yourself.

This Sedgwick’s sticky chicken-wing recipe a.k.a ‘’Sedgwings’’ is the perfect solution.


Sedgwick’s sticky chicken wings (‘’Sedgwings’’)

Serves 4, easy 15 minutes prep and 45 – 50 minutes to cook.

5 ml (1 tsp) crushed garlic

5 ml (1 tsp) ginger, I used freshly grated ginger

125 ml soya sauce

125 ml apricot jam

180 ml Sedgwick’s Old Brown

30 ml honey

5 ml (1 tsp) sesame oil

5 ml (1 tsp) Chinese five spice (optional)

8 to 10 chicken wings

Toasted peanuts, freshly chopped coriander and fresh  lemon to serve


  1. Combine all the ingredients except the chicken in a medium-sized bowl.
  2. Add the chicken wings and marinate for 10 minutes.
  3. Pre-heat the oven to 180°C. Line a baking tray with baking paper. Shake off the excess marinade and place the wings on the baking tray. Keep the marinade. Bake for 40 to 50 minutes until golden brown and sticky, baste twice in between with the marinade. I turned the wings half way cooking time for even cooking. Serve with toasted peanuts, chopped coriander, a light salad or homemade French fries.

Sedgwick's sticky chicken wings 02 (HR)

Follow the brand on Twitter @SedgwicksOB #sharethewarmth and on Facebook at Sedgwick’s Old Brown.

3 minute Pesto using the award winning Willow Creek Extra Virgin olive oil


As a busy Wife & Mom (not to say other pips are not busy), lets just say for those who are super busy, this recipe from Willow Creek is a life saviour. Not only is it easy to make for those without any time to cook, its damn DELISH! go on and try it. Add a dash more Willow Creek Olive oil if you need a more softer texture :).

Talking about Willow Creek, did you know that Willow Creek has been on the receiver end of no less than twenty awards this year alone. The latest in their trophy cabinet are four gold medals from Olivinus 2015, held in Mendoza, Argentina. The 24 judges, lead by one of the world’s foremost experts, Dr. Antonio Giuseppe Lauro, granted Gran Prestige Gold medals to both the Directors’ Reserve and the Estate Blend (both deserving of the required 86+ points from 100). A Prestige Gold for their Lemon Flavoured olive oil and a Gold for the Coriander flavoured oil. Anyway, lets get to it, try this Truffle & Walnut Pesto.

DirectorsEstateBlendWC_ Truffle

Recipe from Willow Creek

Truffle and Walnut Pesto

150ml Willow Creek Extra Virgin olive oil

250g Walnuts

1 garlic clove

leaves of 2 sprigs fresh thyme

10g grated parmesan 2 tsp.

Willow Creek Truffle Flavoured Extra Virgin Olive Oil

salt and ground black pepper to taste

my twist – add a dash of fresh basil leaves 🙂


Blits all the ingredients together until a pesto consistency.

Now I will leave you to it while I go and try some warm crusty bread to dunk into the Willow Creek Directors’ Reserve Extra Virgin Olive Oil…”here, Here!”

For more information, visit http://www.willowcreek.co.za or contact Willow Creek at 023 342 5793 or info@willowcreek.co.za .

Its Time for Modern Tropical Darling

Thulisa Martins logo

Boardmans Lifestyle8625

My dear reader, I find myself writing again. You might be wondering why its been such a long time and I know it has. I’ve just been busy, like all the other Mom’s who work full-time and still juggle a household. Yet writing a blog post to you is such a pleasure and pure passion for me… and also its past winter in SA and spring is just the thing for me. I just feel more rejuvenated around this time of the year, is it the case in your life too?

Talking about spring, lets face it, when the next season of the year comes; somehow one feels like having a change, even if it’s a small tweak in the house to make it feel a bit more like your own personal home again. You would find yourself wondering where the time is to go shopping to find the prefect items.

Boardmans Lifestyle8393

Usually I would be going on and on about food, yet in this post I just had to share these Deco treasures that I found. Hopefully you will find them pleasant too.

Modern tropical is what Boardmans has to offer in SA. The following can just be found in one store. No fuss of running around from one store to the next trying to find something that matches a new theme.

Scatter Cushion (from throw and cushion bale pack), R549.95, Boardmans

Linen mix scatter cushion(1), R159.95Boardmans Lifestyle8404

Boardmans Lifestyle8358

All the items featured in this post can be found at Boardmans.

For more information, please visit www.boardmans.co.za

Let them eat CAKE!


For the love of Cake

Recipe & styling Thulisa Martins

Photographs Dylan Swart http://www.dylanswart.com

Its been a busy time in my life fellow reader.

The full days of work with still no helper at home and two boys who needs my full attention and a husband to take care of off course. Did I mention before that I got a dream job at one of the most vibrant food companies in SA – QK meats SA which is part of the Queally group? Well, Its been such fun to start off in this new adventure and boy oh boy I have grown so much these past three months. Not only have I had the chance to meet some of the most remarkable movers and shakers in the Food industry, I have had a chance to draw from their energy too and have been highly inspired.

Ok back to business, I thought of making a gentleman’s cake. whether you make this cake for yourself – for pure indulgence or for a dinner party, its worth making! and its great on a cold winters day/ night. My Inspiration to this cake is from a Scottish Leader event that I went to earlier in the year and since then this whiskey has had a soft spot in our home. I know most love to cook with wine and I just think cooking with whiskey is wonderful too.



250g Cake flour, Sifted

300g Castor Sugar, sifted

5 ml Bicarbonate of soda

pinch of salt

100g salted butter

150ml water

100ml vegetable oil

100g cocoa powder

2 large eggs, lightly beaten

125ml (1/2 cup) buttermilk

100ml Scottish Leader whiskey

Scottish Leader Original LR


Preheat the oven to 180C.

Grease a 20cm cake tin or you can make about six individual cakes.

Whisk all the other ingredients besides the whiskey in a free standing blender until light and fluffy, about 6 minutes on medium to high speed. Pour the batter into the prepared cake moulds/ cake tin and bake for 45 minutes if its a big cake and 30 minutes if its individual cakes until a skewer inserted comes out clean.

Prick the cake randomly a few time with a skewer and poor the whiskey over it to soak in. Now this is my kinda cake – no fuss, no mess and it just hits the spot.

To serve with this glorious cake, melt 200g good quality dark chocolate with 250g fresh cream in a double boiler while stirring, cool slightly. Poor over the cake and serve with strawberries – I just pour a bit of whiskey in a sauce pan and add hulled strawberries for a few minutes on high heat, flambé them and its done.


Happy Baking!


Recipe & Styling by Thulisa Martins, Photographs by Dylan Swart


1. I blog to connect – my dear reader, I just love connecting with you. Some of you I know, some I don’t know, some we chat online yet no facial connection – its just Amaze balls!!! how I love to connect with HUMAN NATURE.

2. I cannot keep my Passion for food to myself – somehow, I think passion is something to be shared. If we just learn to share, I think the world would be a better place – I don’t agree about hiding what we love to do – as long as its appropriate off course :)… Share your knowledge and experiences.

3. I think I was born to have something to do with food. When I was a young girl, I used to surprise my folks and siblings with a set table and lunch/dinner that I cooked myself. They were the most amazing bunch as they just adored me serving them.

4. I get to experience new things!!! yes I do, companies send me outstanding new trends and stuff and that just keeps me going. Keeps the flame in me burning and I get so inspired and grow from it.

Talking about companies dropping interesting foods and equipment for me to play with. The other day, the South African Avocado Growers’ Association (SAAGA) dropped a whole lot of avocados at my door step and boy oh boy was that paradise for a foodie like me… ‘should I make bacon and avo salad’? nha![ its to cold for that, I decided to make and avocado focaccia – Yup good old  focaccia, with my twist indeed :).

To top it all, One of Nederburg’s Heritage heroes wines which Wow’d UK taste makers was dropped for me to taste and it was just a perfect pair. This is the Anchorman 2012 Chenin blanc – this is the wine to keep in your radar!



Avocado & tomato focaccia

Serves 6 – 8, depending on the size of the tummies, easy, 30 min, plus 1 hour to rise

You’ll need

550g white bread flour, sifted plus more to dust

10g instant yeast

10ml (2 tsp) salt

45ml olive oil

500ml luke-warm water

for the topping

50g tomato paste, and more if needed

1 handful ripe good quality avocado, peeled and sliced

small handful fresh basil leaves

small hand full rosa tomatoes

To serve – Nederburg’s Anchorman 2012 Chenin blanc



Mix together the flour, yeast and salt, place in a free standing blender with the dough hook and add the olive oil and water. blend until mixed through, for five minutes.

Place the dough in a bowl, cover with cling wrap and let it rise for at least an hour, depending on weather, until double the size. Spread the dough roughly on a surface, very thinly, make two if its difficult to handle, lightly dusted with flour.

Spread the dough with tomato paste. Bake for 10 – 15 minute until golden brown. Remove from the oven, let it cool for 10 minutes and top with fresh avocado and rosa tomatoes. This is great served as part of a light meal with cheese spreads, cold meats and Nederburg’s anchorman 2012 chenin blanc.

One last reason I blog is – I AM FREE to BLOG ABOUT WHATEVER I WANT – NO RED TAPE 🙂

Happy eating my lovely reader!

Check out whats coming next. DUDE FOOD, MEN FOOD that ladies can make for the guys in their lives.


What is DailyDish?

Food Styling by Thulisa Martins, Photography by Dylan Swart http://www.dylanswart.com

Recipe by DailyDish – check  www.dailydish.co.za

Note – Tag @thulisa_martins or email martinsthulisa@gmail.com with your interesting comment about daily dish – Win a Daily dish give away worth R1000! only valid to South African reader’s – entry closes 25 April 2015. Scroll down to read more about Daily Dish.

This one is for busy Mom’s & Single Dad’s and those who are just busy period!.


My dear reader, I have two boys and a husband without domestic help. Oh did I mention the fact that I have a full-time job and as you know, I am a blogger. I love to cook and for me a meal freshly cooked at home is what its all about. So how does someone still get it right – the reality of the matter is that ITS DIFFICULT but you can!

In an ideal world, you would have the Wife, perfectly dressed waiting for Hubby to get home, greet Him with a smile while giving Him something to drink and refresh himself…. have the kids calmly come and greet Dad while Mom heads off to place the cooked food on the already set table etc etc.- Well if its like that in your life – BIG up to you!

Well, for the majority of today’s families with kids, it does not quite translate like that – its more a matter of which parent gets home first and run around like a headless chicken while the kids are screaming – I’m hungry, I’m hungry, I want food! – especially if they are around 6 years old, maybe a little younger or older too. The other parent arrives and you think, ‘cool, I can use some help’. The two of you, somehow manage to get food served, everyone settled and eating – you gobble your – sandwich or sometimes ‘take away’ and start preparing for the next day.


Oh!!! my dear reader, you must probably be wondering what the heck DAILY DISH is! and what does it have to do with busy bodies. To answer you – its a service in SA, designed to make lives easier – YUP, there’s no catch, it just does make life easier. How does it do so, scroll down to see our experience. But first I must mention that there is a promo code….shhhhh! you get a R250 discount if you order before the end of April. The promo code is at the end of this post.

We got a delivery of daily dish on a Monday, We waited in anticipation and the delivery arrived in a box. We quickly unwrapped the Goodie and not only was there dinner to cook for four nights – it came with recipes and everything weighed already – WOW! we don’t have to think about what to eat for dinner nor be guilty for feeding our kids fast food of (who knows what ingredients are in it). In the box were fresh vegetables, salad ingredients and fresh meat… not a sight of canned, processed food – now that is rad! The recipes took about 30 minutes to prepare.

Diane de Villiers, co-founder of Daily Dish, says that Fairview’s focus on ethical production fits in perfectly with the Daily Dish philosophy. “Our aim is to provide our customers with ingredients that are fresh, seasonal, local, and sustainably produced. We buy our food directly from the farms to ensure that we deliver only the freshest produce, and to get to know the story behind the food we source. Fairview is known for its holistic approach to food production, and will add superb value to our Daily Dish product line.

LogoForWeb - JPEGPack ShotTop shot 1

My favorite of all was the Balsamic Glazed Pork Fillet. The recipes do change and you know in advance when you order, so you might not get the Balsamic Glazed Pork Fillet in your menu, yet I’m sure the selection will be yummylicious. You can choose from three different menus – Classic, Low Carb and Vegetarian – to do so or for more information go to http://www.dailydish.co.za.


For the R250 discount – the promo code is ‘EASYSUPPER’ so try it out.

Sinaso’s Quick Yummy Caramel pancakes

Photographs by Dylan Swart, Recipe by Sinaso Martins and Thulisa Martins


Remember, I’ve been getting my nine year old in the kitchen right? I woke up this morning getting ready for a food show. While I was baking my bread super early, Sinaso comes through the kitchen and gives me a heart warming hug. ‘good morning Mom’, I cherished this moment and hoped it could last for a life time :), yet time is so short that I could not hold that thought for long. ‘Sweet heart, did you sleep well’ I said, giving Him a quick kiss on the forehead, while heading away towards the oven to take a sneak peak on the bread that has filled the house with a glorious aroma. Then another thought comes to mind, and thats for Sinaso to make His precious pancakes – He is the best when it comes to making pancakes, so why keep His recipe with us when we can share it with everyone – so enjoy!


Sinaso’s pancakes

3 large eggs, lightly whisked

200g self raising flour, sifted

125ml (1/2 cup) full cream milk

pinch of salt

5ml (1 tsp) grape vinegar

15ml (1 tbsp) vegetable oil

small pot homemade caramel sauce

small handful stroop (syrup) waffles, to serve


Whisk all the ingredients together until a runny smooth batter. Place in the fridge for 15 to 20 minutes. Heat the oil in a non-stick frying pan over high heat and fry for about 1/2 minute on each side until golden brown. Serve drenched in homemade caramel sauce.

Mom’s homemade caramel sauce

250g castor sugar

100ml water

5g salted butter

100ml fresh cream

1. Heat the sugar and water to a caramel stage (about 172°C on a sugar thermometer) over medium heat, while the syrup is simmering, brush down the sides with a little water to prevent the sugar from crystalizing. When the sugar is ready, remove from heat and carefully whisk in the butter and then gradually the cream (take care the caramel is very hot).

Set aside to cool and serve with the pancakes.

3 easy steps to make a quick Easter Dessert


Recipe and Styling by Thulisa Martins, Photographs by Dylan Swart http:www.dylanswart.com

Wow your guests with these quick and easy sweet treats. Does Speckled egg vanilla ice cream tickle your fancy? or are you more of a chocolate puff milkshake kinder person?



Thanks to Woolworths Easter Range, I got to use the lovelies in these desserts. Go to http://www.woolworths.co.za to see more of their range. Then what will really make this experience even better is investing a little in an ice cream maker. I find that the BELLA portable Ice cream maker is super easy to use and it’s so quick to make the Ice cream – this is a no brainer! http://www.bellahousewares.co.za

WW Easter015-013WW Easter015-06031008_icecream_FaceOn_MT

Easter is a time for fun, family and friends. You need to spend time with family and friends rather than slaving away in the kitchen. Try these easy recipes that, if done in a clever way, will have you out of the kitchen in less than an hour. And I will take you through all the steps to do so in less than 20 minutes. Scroll down to see how.

Step 1 – Get your ingredients Ready – This is easy, just print out or write the ingredients that you will need and make sure they are all at home before you start. Now that was easy, wasn’t it.

Step 2 – Spend less than 30 minutes preparing – carefully follow the recipe, these recipes are created for those who really don’t have time to spend in the kitchen yet want to still impress.

Step 3 – Relax and Enjoy – once all your “hard work” is done, enjoy!

Speckled Egg Vanilla Ice cream


Makes about 500ml Ice cream – double the recipe to make 1 litre

150g Castor sugar

200ml full cream milk

200ml fresh cream

3 large egg yolks

30ml (2 tbsp) caster sugar

2.5ml (1/2 tsp) vanilla essence

small handful or Large handful (which is more my liking), speckled eggs, I used the Woolworths ones, roughly chopped 50g melted milk chocolate, to serve


Place the 150g sugar, milk and cream in a double boiler and heat while stirring until the sugar has dissolved.

Blend the egg yolks with 30ml (2 tbsp) sugar until light and fluffy. Blend the hot cream mixture into the egg mixture for 2 minutes. Place the mixture back into the double boiler and stir using a wooden spoon until a runny custard consistency, about 15 minutes.

Churn the ice cream for 30 minutes in the BELLA ice cream maker until thick. Freeze until completely frozen, about 2 hours. If you are using a different Ice cream maker, then follow the manufacturers instructions to churn the ice cream. If you don’t have an Ice cream maker then send me an email for a free instruction on how to make the ice cream without the ice cream maker – this offer is valid until September 2015. Once the ice cream is frozen, stir in the speckled eggs. you might need to let it soften a few minutes before doing so.

Serve with drizzles of melted chocolate.


Chuckle Chuck milk shakes

Makes 4 medium sized shakes, easy, 15 minutes

1 basic vanilla ice cream – use the recipe above

handful Malted chocolate puffs, I recommend the Woolworths ones, roughly chopped

150ml full cream milk 100g melted milk chocolate


Blend together the ice cream, milk and half of the malted puffs for 3 minutes on high speed. Stir in the rest of the puffs and serve immediately in medium sized jars drizzled with melted chocolate.