Tia Maria Coffee Project

As the global love for coffee booms, coffee lovers around the world are now enjoying their favourite drink from morning cup through to evening cocktail. And research shows that almost half of cocktail drinkers regularly choose flavoured cocktails including those mixed with coffee.

Tia Maria is leading the coffee cocktail trend with the Tia Maria + Coffee Project, giving coffee connoisseurs the opportunity to sip on innovative coffee cocktails thanks to recipes crafted by renowned mixologists and expert baristas. From the classic Espresso Martini, to new and innovative serves like the Tia Maria Popcorn Frappe, coffee cocktails have never been more in demand.

Tia Maria Brand Ambassador, Matteo Fabbris says; “There’s an increasing love for coffee cocktails, which can be seen at world-class bars in key cocktail cities, while artisan coffee houses are now serving cocktails through the night as a café nightlife culture continues to emerge. The bartender and barista play a very similar role so it’s no surprise we’ve brought the two together to drive this new coffee revolution.”

No other liqueur can make a coffee cocktail quite like Tia Maria, an exotic infusion of natural vanilla and the finest fresh Arabica coffee beans roasted to perfection, complemented with a touch of Jamaican rum. Tia Maria is made using a blend of 100% Arabica coffee, among the best in the world, providing strong character, a full-bodied taste, and a sweet tendency. The beans are expertly roasted, ground and left to macerate to produce this exceptional coffee liqueur.

Flavio Lasalandra, International Marketing Director at Tia Maria, adds; “With the taste for coffee at an all-time high, coffee cocktails have never been more popular and Tia Maria is certainly happy to be leading the charge. We’re urging all coffee lovers out there to unite and join us.”

To view the rest of Tia Maria’s innovative cocktail recipes you can visit their website here.


Berry Bliss as Chambord® ushers in the summer fun

On Wednesday, 20 November 2018 Chambord® hosted an exclusive pamper party for celebs, A-listers and media at The  Bay in Camps Bay. And why? Well, #BECAUSENOREASON.

The guests were welcomed with the eye-catching Chambord® Royale served in a champagne flute. To highlight the delights of this premium black raspberry liqueur Chambord® also served the guests the Chambord® Margarita Coolers with Herradura, Chambord, lemonade and lime and a Chambord® Lemonade with Finlandia – ideal cocktails for the summer. 

Set under the palms of this seaside strip enhanced the quirky festivities of a sunny day draped in pink, with its gorgeous views over Camps Bay’s iconic beachfront, The Sandy B

Private Beach Club’s VIP lounge and pool deck was the perfect spot to compliment the refreshing summer appeal of this all-natrual rasperry liqueur.

Brown-Forman Brand Principal Chantal Canning added,; “Chambord® is a premium, all-natural black raspberry liqueur whereby every drop is produced at a traditional French chateau situated in the Loire Valley of France following many of the same traditional processes. Today, Chambord® continues to inspire versatile cocktail creations around the world and is considered decadent, flamboyant and a real treat to add to your glass of bubbly. As we like to say “pink your drink”. But you don’t need a special occasion to enjoy Chambord®. If you like it, drink it. Why. Because no reason. The Chambord® global mantra inspires women to live their best life however they choose to. C’est la vie.”

While the berry bliss of Chambord® inspired fruit and flowers galore, pampering for the day included nail and hair care pop-ups, make up specialists, beauty products and cool swimwear collections.

Pop-ups included On Trend, MaxiB Collection, Kokodakota, Beach Cult, Vilebrequin and Nvme Bikini, with activations by MUD make-up, Bianca Moore (hair) and Fox Box (nails & eyebrow threading).

Healing Earth and Chambord® provided beautiful gift bags.

DJ Anthea Scholtz provided beachy tropical house beats. Known for her broody techno, Anthea lightened the day with accessible vocal-driven mixes.

Salt and Pepper Catering’s canapés were rounded off with macaroons, a Chambord® dessert infusion and sorbet cones to cool off an exclusive, sun-kissed summer’s day.

Emcee Mamohau Seseane from KFM 95.5 summed up Chambord® Royale: “Its perfection in a glass. Add some Champagne to your Chambord® and have a real sensory experience.”

Sponsors for the Chambord® Royale day were Happy Culture, San Pellegrino, Acqua Panna and One Juice.

Chambord® is a versatile, all natural, black raspberry liqueur with French royal provenance that can be enjoyed in a number of delicious cocktails.

An infusion of the world’s finest raspberries and blackberries, blended with the exotic flavours of black currant, Madagascan vanilla and aged XO cognac, the drink was inspired by raspberry liqueur made in the Loire Valley in the late 1600s - said to have been introduced to Louis XIV during one of his visits to the Château de Chambord. 

Chambord® is available at leading retail stores at R259



For more information on Chambord® visit: “https://www.chambordchannel.com/en/”

 or #followtheflamingo on Instagram | @chambordchannel 

Award Winning Artists on show at No5 on Hudson
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No 5 on Hudson is exhibiting a selection of eye-catching new works. Gallery owner Sandy De Bruin has hand-picked pieces by diverse local artists.

Liffey Joy is a mixed media artist born in the UK. She uses materials such as ink and salt to create monochromatic works. She focuses on materiality and makes use of multiple media. She veers towards using those with unpredictable characteristics - embracing the unknown and playing with these chemical, and sometimes alchemical, reactions.

Tanya Truscott is interested in the relationship between the visible world and the pictorial world of the flat canvas. She uses layers of oil paint to create depth. Working without a plan allows her to explore intuitive mark making and the role of colour in a non representational manner.

Laura Wenman paints landscapes, figures and still lives, but leans towards portraiture. This award-winning artist’s preferred medium is oils because of its versatility. Her style, which is impressionistic at the moment, tends to interpret her subjects, rather than produce a frozen image. 

Lesley Charnock is drawn to the tonal values of bright sunlight and deep shadows. “I try to capture the vibrant colours I see with confident brush strokes and lavish use of the palette-knife,” she says. Her creations move from impressionistic to the more abstract. She is fascinated by how the temperature, value and hue of the paint changes in relation to colours around it.

Nicole Pletts has been studying art since 1997. She prefers working in oils, but also loves watercolours. A versatile artist, she paints a variety of subjects. Nicole has more recently been exploring florals to get in touch with ‘peace, gentleness and femininity’.  

One of South Africa’s leading artists, Fiona Rowett’s work is characterised by rich, abstract forms which emphasise shape, texture and colour. She uses techniques of layering and scratching paint. This George-based artist’s passion lies in delving into invisible worlds to reveal ‘concealed beauty’. 

Although 5 on Hudson is committed to highlighting the work of female artists, it represents both men and women. Brandon Borgelt has always had an interest in animals, collecting weird and wonderful pets. Initially dabbling in clay and photography, he became inspired to sculpt. Brandon is fascinated by the human form, and strives to capture beauty in his bronzes.

Michaelis School of Fine Art graduate Danielle Alexander draws inspiration from Neoclassism and Baroque imagery. She uses images of linen as subject matter, using the folds of the drapery to communicate tension and drama. Danielle also often works with crete stone, polyfilla and plaster to create textured paintings.

Sharleen Boaden creates impressionistic paintings from her studio in Ballito. Soft, romantic brush strokes, best expressed in florals and whimsical figures, make her creations instantly recognizable.  She paints mostly with oils, but is not limited to any medium.

Artist Lyn Northam has been the recipient of many awards, including the SASA Best Watercolour and SASA Best Oil Award. Her concerns lie with the challenge of capturing shifting light and seeing colour in shadows. She is inspired by the beauty in nature and the world around her.

Former Miss South Africa, Sandy De Bruin’s passion for Fine Art leans towards oil painting, often inspired by her travels. Her focus is on the ability of artwork to make one feel various emotions, as well as to how these artworks translate into our living spaces and environments.


No 5 on Hudson is at 5 Hudson Street, De Waterkant. Opening hours are 10am – 5pm, Mondays to Fridays, and 9am – 1pm on Saturdays. For more information, visit www.no5onhudson.com, call 021 418 2783, or e-mail info@no5onhudson.com.

Jekyll & Hide has a gift for gifting

Blow your loved ones away this Christmas with a one-of-a-kind leather item

Your colleagues have started discussing holiday plans, there are a lot more foreign number plates on the road, and all the shop windows are decked in tinsel flogging kitsch advent calendars. Yip, the silly season is upon us.

If thoughts like “Where did the year go??” and “Flip, what am I going to get my mom/sister/brother/daughter/dad/uncle??” are running through your mind right now, have no fear, Jekyll and Hide has you covered.

From minimalist wallets, purses and belts, to capacious travel bags, elegant handbags and head-turning sneakers, Jekyll and Hide’s wide range of timeless yet effortlessly modern bespoke leather pieces have a gift in store for everyone.

And if the thought of picking an item for your fussy loved one is too stressful, take a load off with a gift voucher, available from our online store.

Visit their website to pick out something special for that someone special and nab yourself something too, it’s Christmas after all!

Facebook: @JekyllAndHideLeather

Twitter: @JekyllandHide_

Instagram: jekyll_and_hide


Jade Allen
Tia Maria...The perfect Christmas Eve Delight

Add a taste of Tia Maria to your Christmas Eve…

As the festive season approaches, we would like to introduce to you a decadent liqueur, fit especially for your Christmas eve nightcaps and/or dessert recipe ingredient. With a history dating back to the mid-17th century, Tia Maria is a sweet liqueur with a strong coffee character that consists of Tia Maria Coffee, Madagascan Vanilla and Jamaica Rum elements.

It sounds delicious already right? Well we’ve taken things a notch up and prepared some mouth-watering Tia Maria Desert Recipes just for you:




150g butter or 1.3 sticks

200g dark chocolate

½ cup cocoa powder

1 cup brown sugar

½ cup white sugar

150mls Tia Maria

50mls milk

3 eggs

1 cup flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ salt


375g dark chocolate

½ cup cream

½ cup Tia Maria


1. Pre heat the oven to 160C or 320F

2. Place the butter, chocolate, cocoa, brown sugar, white sugar, Tia Maria and the milk into a saucepan and heat, stirring occasionally until the butter and chocolate have melted and ingredients are well combined,

3. Remove from the heat and add the eggs one at a time will whisking. Then sift in the flour, baking powder, baking soda and salt. Stir until combined, then pour into a 20cm lined cake tin. Bake for 1 hour or until cooked.

4. To make the ganache, place the chocolate, cream and Tia Maria into a saucepan and heat until the chocolate has melted and the ingredients combined. Remove from the heat and let cool slightly before icing the cooled cake.



4 cups (1 L) whipping cream

1/3 cup (75 mL) icing sugar

1/3 cup (75 mL) milk

3/4 cup (175 mL) Tia Maria® OR Kahlùa® liqueur

3 pkgs (350 g) chocolate chip cookies

Semi-sweet bakers chocolate, shaved


1.Whip cream until soft peaks form; add icing sugar.

2. Continue whipping until cream forms stiff peaks. Set aside in refrigerator.

3. Combine milk and liqueur in small shallow bowl.

4. Dip a cookie in liquid mixture quickly and place on bottom of ungreased 10-inch springform pan.

5. Continue dipping cookies one by one until a single layer is formed. Fill in spaces with pieces of dipped cookies. 

6. Spread 1/3 of whipped cream over cookies. 

7. Repeat twice more with remaining dipped cookies and whipped cream; finishing with whipped cream on top. 

8. Garnish with chocolate. 

9. Refrigerate 10 hours.




3 Eggs

Self-rising Flour (3 eggs’ worth)

Dark Brown Sugar (1 egg’s worth)

Caster Sugar (2 eggs’ worth)

Butter (3 eggs’ worth)

25 ml Tia Maria

25 ml Strong Espresso

2 Tablespoons Cocoa Powder


200g Icing Sugar (sifted)

60g Butter

50ml Tia Maria

1 Tablespoon Cocoa Powder

1 Tablespoon of milk

Dark Chocolate covered Coffee Beans (to Decorate)


1.  Preheat oven to 180°C and line two 20cm cake tins.

2.  Cream butter and sugar together in a large bowl (with an electric whisk, if you’re as lazy as me), then sift in the flour and the cocoa powder.
 Mix until everything is combined, then whisk in the eggs.

3. Add in the Tia Maria and Espresso and mix until light and ‘fluffy’. Add a little milk if it looks a little dry.

4. Transfer into the cake tins and bake in the center of the oven for about 20 minutes, or until springy to the touch. Remove and allow to cool.

5. Make the buttercream carefully (to avoid icing sugar eruptions) by mixing the icing sugar, butter and cocoa powder. Once these are roughly combined, add in the Tia Maria and mix in well. Add the milk in a little at a time until the icing is ready to spread on the cake.

6. Spread liberally between the layers and on the top.

7. Once the icing has set, slice and serve.


Jade Allen
The Best of Ayama Slent Farm

Ayama: proudly South Africans, truly Italians. 

Ayama’s Italian passion for fine wine and conservation are inseparable elements of Slent owners Michela and Attilio.

A decade ago, they left their Northern Italian home to go on holiday with friends in South Africa. Like many others, they fell in love with South Africa, the people, the weather and the wine. 




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For more information you can visit their website here.

Jade Allen
Woodford Reserve Bourbon Trail launched by master mixologist
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This year’s Woodford Reserve Bourbon Trail was launched at The Belmond Mount Nelson Hotel’s Grill Room in fitting Prohibition-style.

The Woodford Reserve Bourbon Trail Bar competition aims to uncover the countries best Old Fashioned cocktails. Bartenders are encouraged to create and present a classic Woodford Reserve Old Fashioned cocktail using sugar, bitters and garnish of their choice, with the winning creations deemed by a curation of three esteemed judges.

Participating bars in Cape Town include Cause & Effect, Orphanage, Arcade, Twankey, Burger & Lobster, HQ, Socal, Harringtons, Souk, One & Only, The Station and Radisson Granger Bay. Johannesburg participants being: Sin & Tax, Marble, Mesh Club, Gemelli, Saint, Landmark, Mootee, Marabie Club & Hemmingways Bar.

The winning regional Cape Town and Johannesburg bars will go head to head in the national Woodford Bourbon Brawl final, hosted in Cape Town on 27 November 2018, with the winner taking home the award for the National Old Fashioned bartender of the year.

The Woodford Bourbon Trail launch was led by award-winning master mixologist; Marson Strydom, the elegant Woodford Reserve event embraced this Bourbon’s heritage with the sounds of Duke Ellington on the bandstand, black jack and roulette tables fuelled by ‘funny money’, a photo booth to snap up the best vintage fashion of the night, prizes, and a tasting master class.

Highlighting the tradition of fine Kentucky Bourbon, Strydom choose cocktails to delight the palette. “With this heat I wanted something lighter, such as the Spirit of Rooibos – a rooibos infused Vodka with Woodford Double Oaked. The drinks needed something a little softer, because The Old Fashioned is quite a heavy drink. It’s very complex, as the sugars have more flavours,” he said.

The Woodford Reserve Bourbon Trail has seen judges search for the best cocktail in Cape Town and Johannesburg. This year engages 20 venues in the project. “The Trail is our annual campaign where we look for the best Old Fashioned by bartenders. One of the most creative I’ve seen was called The Clay Age Old Fashioned at Mootee Bar in Johannesburg. It was left for one month in a clay vessel. There are some other crazy ideas - such as The Maple & Bacon Old Fashioned cocktail at Burger & Lobster in Cape Town.”

The Woodford Reserve brand ambassador sang the praises of this handcrafted Bourbon: “Woodford Reserve is one of oldest distilleries in America. It’s one of the only Bourbons to be triple distilled, and also uses copper pot distillation, which gives flavour and character because the copper reacts with the alcohol vapours,” he added.

Offering insight into Woodford Reserve’s versatility, the mixologist showcased the nuances of this Bourbon with cocktails that featured “beautiful body, and a beautiful finish,” to those “a lot bolder with lots of spices.”

Fleshing out the Speakeasy and red hot jazz ambience of the prohibition period were Michael Bester on guitar, Stephen de Souza on double bass and saxophonist Marc de Kock. Showcasing the creative roots of award-winning Woodford Reserve, the trio played a repertoire oriented towards the big band swing era, with classic tunes such as Take the A Train.


Jade Allen
Jekyll & Hide's variety of genuine leather goods

Founded in 2003, the Jekyll & Hide team travels far and wide across South America, Asia, Africa and Europe to source the finest leather the world has to offer. The result? A range of timeless yet effortlessly modern travel and business bags, handbags, belts, jackets, wallets and purses that are as functional as they are fashionable.

Brought to life in the seaside city of Cape Town and the bustling metropolis of London, each one of their bespoke, authentic, ruggedly-elegant leather goods are certain to become your most trusted travel companions, savvy business partners and stylish accessories.



All a digital nomad needs are their portable office in their backpack, and a space with Wi-Fi. From the boardroom in the city of Cape Town to a remote café in the jungles of Balie – Jekyll & Hide’s tech accessories have your back.

You can view the tech collection here.



With functionality as a main focus point, Jekyll & Hide will be your lifelong companion, transporting your portable office and life essentials. Their business ranges are carefully designed to accommodate all your daily work and commute related needs.

You can view the men’s business collection here and the ladies collection here.



Looking for a new leather statement piece? Look no further - Jekyll & Hide’s Ladies collection offers you a variety of jackets, backpacks, handbags, purses travel and business bags. Jekyll & Hide’s pieces are timeless and will most certainly last you a lifetime.

You can view the ladies collection here.



The one item every man should have in his possession: a leather item. Jekyll & Hide’s range for men has you covered from angles,  their genuine leather products offer men fashionable yet functional items. Their collection includes wallets, backpacks, briefcases, travel bags, shoes, crossbody bags, belts and jackets.

You can view the men’s collection here

#LiveAuthentic with Jekyll & Hide's genuine leather products, expertly crafted to become your lifelong partner.

Jade Allen

There’s nothing better than mixing your own refreshing cocktails to sip in the sun on a nice summer’s day. While classics like mojitos and margaritas are always reliable, adventurous new cocktails with loads of ingredients are exciting to make and there’s a lot to be said for drinks that are different and easy to make. 

These are the colourful drinks that will turn your taste buds upside down this festive season.



The Tia Espresso Martini has been the classic evening pick-me-up since its creation in the 1980s. It’s as delicious today as it always has been.






Fill a martini glass with ice and set aside to chill. Pour Tia Maria, vodka and espresso into a cocktail shaker. Fill the rest of the shaker with ice. Shake the ingredients together. Empty the martini glass of ice. Pour in the contents of the shaker using a strainer and sieve into the glass. Finish with three coffee beans.

Watch the master class video here



A unique refreshing drink, in which the distinctive notes of DISARONNO blend with the scent of freshly squeezed lemons.


50 ml Disaronno

25 ml Fresh lemon juice

5 ml Sugar syrup

Egg white
Shake all the ingredients with ice. Garnish with a slice of lemon.

Watch the master class video here




25ml Chambord liqueur

25ml Finlandia® vodka


Lime wedge

Take a long glass filled with ice. Pour in Chambord, vodka and lemonade. Add the lime wedge. And voila, your tongue is happy.

 Watch the master class video here

Jade Allen

Many cooks underestimate the potency of the humble broad bean. An ancient member of the pea family, broad beans have a nutty taste and buttery texture all of their own. 

In the culinary world, Vicia faba is known as a broad bean, fava bean or faba bean. Given the amount of nutrition they contain, these energy-boosting, heart-healthy legumes make an excellent addition to one’s diet.

To get you better acquainted with favas, Slent Farm’s Michela and Attilio Dalpiaz are hosting an Ayama Broad Beans Festival in the Voor Paardeberg on Sunday, 11 November 2018 from 12pm to 5pm. This Ayama Wines event includes a 4-course lunch, with wine pairing with all courses. 

Of Italian origin, the Dalpiaz will highlight the legacy of broad beans in Italy, where the beans rose to prominence after Sicily experienced a failure of all crops except for these beans. Keeping the population from starvation, they subsequently became traditional on Saint Joseph's Day altars in many Italian communities.

In Rome, on the first of May, Roman families also traditionally eat fresh fava beans with Pecorino Romano cheese. In Liguria, fava beans are loved raw, and consumed fresh in early spring as the first product of the garden, alone or with fresh Pecorino Sardo or with local salami. In some Central Italian regions, a once-popular and recently rediscovered fancy food is the bagiana - a soup of fresh or dried fava beans seasoned with onions and beet leaves stir-fried, before being added to the soup, in olive oil and lard.

Along with chickpeas, lentils and peas, broad beans are amongst the oldest of all cultivated crops. They are thought to have entered the eastern Mediterranean diet in about 6,000 BC - not long after the invention of agriculture.

The popularity and longevity of these legumes has been sustained by their health benefits. They’re one of the top most high-folate foods around, making them useful for energy metabolism, for nervous system support, for healthy red blood cells, and are a good fit for moms-to-be. They’re also a great lean protein choice with lots of fibre, and contain vitamin K, vitamin B6, zinc, copper, iron, magnesium.

The Ayama Broad Beans Festival will showcase the cultivation of broad beans - served the tasty Italian way.

4-course lunch, wine pairing with all courses. 
R350,00 all inclusive.

Limited to 50 people attending. 

To book, see http://ayamateca.co.za

For information, contact: +27 (0)21 8698313, info@slentfarms.com, see http://ayama.co.za/

Jade Allen