FOOD NETWORK ADDS VA VOOM TO SOUTH AFRICAN KITCHENS WITH BRAND NEW SHOW SIBA’S TABLE: SIBALICIOUS 

Siba’s new series will premiere on Thursday 15 February at 20:00 CAT on Food Network (10x30) 

JOHANNESBURG (5 February 2018) – Food Network announces brand new series Siba’s Table: Sibalicious will premiere on Thursday 15 February at 20:00 CAT. This series features recipes submitted by loyal fans as well as all new Sibalicious recipes developed by the Food Network star.  

Watch as Siba adds va voom to recipes submitted from around the globe, adding twists to local favourites and international delicacies alike. South African braaied butterflied lamb is paired with a Mediterranean couscous salad and homemade tzatziki for a divine weekend dinner. Travel to Europe to enjoy an Italian feast including Siba’s #Busymom’s cheat pizza, saving you time to savor the raspberry tiramisu trifle for dessert.  

With each episode dedicated to a theme, this series is packed with recipes and tips for everyone. Keeping it local, Siba’s going to the market for the freshest ingredients in Cape Town to cook her home town shakshuka – the perfect bargain brunch. Time conscious chefs will be inspired by Siba’s shortcut spinach lasagna and favourite make ahead marvels, including a flawless Thai Prawn Basil Curry that goes from fridge to table in less than thirty minutes. For show stopper entertainers interested in perfecting their own va voom prepare to be inspired by Siba’s exceptional food styling with a beautiful jazzed-up cheesecake. 

Phillip Luff, Managing Director, UK & EMEA Scripps Networks Interactive, said: “Food Network is incredibly proud that this innovative new format brings fans so much closer to Siba’s table. The success of the #MakeItSibalicous campaign is a testament to Siba’s talent and worldwide popularity. Siba’s mix of fast, fabulous and easy entertaining recipes are perfect for this modern world and I look forward to watching Siba’s Table: Sibalicious.”  Siba’s Table: Sibalicious (10 x 30) will premiere on Thursday 15 February at 20:00 CAT on Food Network, DStv Premium and Compact, channel 175.

I recently came across a fabulous Quiz on the Love Food Hate Waste website which I think you'll enjoy taking - it literally takes less than five minutes to complete.

With World Food Day a week away, half the battle in beating food waste is knowing why it happens in our homes. The Love Food Hate Waste quiz will help you find simple solutions to limit food waste based on the five groups.

Click here to answer five quick questions to find out which group you are most similar to.

Chef, Jason Whitehead will host two interactive cooking courses, in association with Ginger and Lime, in May and June 2017. All courses will take place at the Ginger and Lime venue - 2B Ave Disandt, Fresnaye, Cape Town and during both courses you will learn new techniques and professional tricks.  

The first cooking course is a healthy, fine dining cooking class and will take place on Tuesday, May 9, 2017. The focus will be on creating gourmet dishes using healthy ingredients and methods of cooking. The course will last for 3 hours, starting at 18:30, and the cost is R850 per person (includes ingredients, wine and water).  

Following on, an authentic Thai cooking course is confirmed for Thursday, June 29, 2017. All Thai food lovers are in for a treat, as this cooking course will provide you with the knowledge needed to make your own tasty Thai dishes from scratch. The duration of the course is 3 hours, starting at 18:30 and the cost is R790 per person (includes ingredients, wine and water).  

Bookings for these cooking courses is ESSENTIAL as only 22 seats are available.   

To make your booking today, contact:  

• Website : http://www.gingerandlime.co.za/cooking-courses.htm
• Email: This email address is being protected from spambots. You need JavaScript enabled to view it.  
• OR Katy Addison on: 083 660 1146

A Foodie Festive Season at Kurland Hotel  

December 2016 - The renowned 5-star family friendly, Kurland Hotel, located in The Crags near Plettenberg Bay, introduces its signature festive menus over the holiday season created by the award-winning Executive Chef, Leon Coetzee. 

Christmas Day presents a 3 course buffet menu for lunch, where guests can dine at 12h00 for just R550.00 per adult. For starters: you can choose from the seafood bouillabaisse with crutes and aioli, warm camembert and rocket with blueberry and fig compote or Beef carpaccio, baby leaf salad, Parmesan and caper berry dressing. Mains include: marinated leg of lamb with Moroccan spiced, honey glazed gammon with balsamic, or roasted turkey with bread and sage sauce. Side dishes available: roasted potatoes, Asian stir fried rice, pumpkin fritters, broccoli and cauliflower with béchamel sauce, grilled eggplant, and mixed Organic Greek salad Christmas desserts eggnog, mince fruit cakes, Christmas cakes, mini meringue and berry sauce, rolled red valet cake.  

Christmas Eve has a 3 course dinner on offer for only R680.00 per adult. Starter options are: Organic beetroot soup with goat’s cheese fritter and parsley oil, or ravioli of spinach, ricotta with roasted artichoke polenta and mustard foam, or grilled langoustines with lemon grass butter sauce and a micro herb salad. Mains consist of: open ravioli of Confit turkey, sundried tomatoes, and grilled foie grass with a gruyere and truffle sauce, or rosette of sole fillet with crayfish thermidor, asparagus and langoustine sauce, or sliced honey glazed gammon with crispy potato, roasted carrots and grilled asparagus, or grilled duck breast fillet with potato gratin, sugar snaps and a porcini and red wine sauce. Desserts available: traditional mince fruit cakes, or honeybush and rooibos poached peach jelly, champagne sabayon and almond powder, or baked brandy pudding with crème unglazed.    

Celebrate New Year’s Eve with an 8 plated dinner at Kurland Hotel at 19h30 for just R1800.00 per adult with Oysters on arrival with assorted canapés and the younger guests will enjoy a pizza making in our courtyard for R110 per child. Advanced bookings are required. The dinner menu begins with confit duck consommé shot glasses, Scottish eggs with melba toast and caviar, pork and root ginger dumplings with aromatic broth, next up on the menu is Langoustines with lemon beurre blanc. Followed by a gin and tonic sorbet – (Palette cleanser), after which Tom yum prawns won ton grilled with avocado and rocket will be served, seared Wagyu beef with bone marrow sauce and buttered asparagus, and finally macaroons and chocolate truffles as a dessert. Beverages are not included in the price.  

For bookings please contact 044 534 8082 or email:This email address is being protected from spambots. You need JavaScript enabled to view it..   

For media enquiries please contact The P.R Team on 021 419 23 90 or email This email address is being protected from spambots. You need JavaScript enabled to view it..

This press release has been distributed on behalf of our client, Kurland Hotel.