Ayama Under The Stars Valentine's Day

If you’re under pressure and not sure what do this Valentine’s Day, we’ve got you covered. Instead of rushing for those last minute overpriced gifts, why not book an unforgettable romantic experience and earn all the brownie points you deserve from your significant other!

 Ayama Slent Farms will be hosting a romantic twilight dinner this Valentine’s Day. Upon arrival, guests will be treated to a glass of bubbly to set the mood for an evening spent under the stars. Delight your palate and your senses with extraordinary Italian food curated by executive chefs, Ayama-Style Wines and soft live music.


Event:                   Ayama Under the Stars – Valentine’s Day

Date:                     Saturday, 9 February 2019

Time:                     18:00 – 21:30

Venue:                  Ayama Wines, Voor- Paardeberg Road, Windmeul, 7630

Tickets:                 R750,00 (includes a glass of bubbly, full dinner, a bottle of wine, entertainment and a Valentine’s Day gift) buy tickets here

Event Page:         https://www.facebook.com/events/773790486305146/

Info:                      http://ayama.co.za/



A Collaborative exhibition between Fiona Rowett and Threads that Bind Us

No 5 on Hudson Art Gallery announced the inaugural solo exhibition of South African artist Fiona Ewan Rowett. The exhibition runs from 9 February 2019, featuring her latest collection of timeliness and sophisticated artworks.

Rowett has hosted over 30 solo exhibitions and featured as a prominent contributor to group exhibitions during her extensive career dating back to inception at the Michaelis School of Fine Art in the mid 70’s.

Her work can be seen in corporate and private collections represented by illustrious galleries throughout Johannesburg and the Western Cape.

“Over the 40 years of painting I’ve used various symbols to convey emotion or hint at an idea. It’s been interesting to see how these symbols have evolved over the years.” Says Rowett. “In this exhibition one of my favourites - the pot - is seen in the majority of works, sometimes becoming more abstract and then in some only a hint/outline can be seen.    I started using the pot as a symbol of the home/security, after moving house several times in close succession. Letters are combined with the pot as so much in life revolves around conversations at meal times.”

Rowett draws from life experiences, leaning towards suggestion rather than statements or descriptions. Painting mostly in mixed media, she seeks to make her spontaneous mark using a variety of subjects, landscapes, abstracts, figures and floral studies. The art piece is a collage at times, layering, rubbing, adding and removing paint as she goes along; Applying more paint as forms emerge and disappear, until the perfect balance is reached. The challenge for her is “to capture those moments and create a visual beauty” - she says; “In my 71st year I’m more interested in conveying emotion using abstract mark-making alone and doing away with any symbol – a much more challenging and difficult task, but very rewarding when the balance is achieved.”


For more information visit: (https://no5onhudson.com/) or (021 418 2783) or (info@n05onhudson.com)

Paardeberg Country Wine Experience


(Voor Paardeberg) – Ayama Wines on Slent Farm, in the Voor Paardeberg, hosted the Paardeberg Country Tasting Experience on Sunday, 27 January from 12pm to 5pm.  Spearheaded by Slent Farm owners, Michela and Attilio Dalpiaz, the five-course luncheon highlighted a variety of exquisite wines from the area.

As Master of Ceremonies, Michela introduced each of the esteemed producers, unveiling their respective viniculture origins and legacies, merged by their mutual love and passion for fine wines. Each of the producers spoke of the history and production of their celebrated berries and vines.

The immersive sensory experience kicked off with a welcome glass of Huis Van Chevallerie “Circa” Rosecco NV, and Caperitif produced by The Badenhorst Family Wines. Aubergine Croquettes, Red beet hummus on chickpea cake, Italian salami tramezzini and baby tomatoes with tuna. Lunch started with Vondeling Chardonnay; the freshness of the wine makes for an ideal pairing with Broccoletti Flan with Gorgonzola cream sauce.

Next was a labour of love bringing together fourteen vineyards across the Swartland but anchored firmly in the characteristics of the granite soils of the Paardeberg - David & Nadia Sadie’s Chenin-based blend. Executive chefs; Gianni Minori and Cristiana Ariotto delighted the taste buds with the second pairing, a fresh baby lobster and prawns with catalana tartare, avo and celery

After a quick break and a peruse around the local art filled room, the guests were seated for their first course; aubergines parmesan paired perfectly with the rich, fresh acidity and typically spicy Shiraz of Doran Vineyards. The main course encouraged guests to step out of their comfort zones and enjoy a mouth-watering braised and seared beef tongue with Sicilian Caponata, the Ayama Petite Sirah had an excellent flow through onto the palate resulting in the perfect pairing for the main course.

Christa von La Chevallerie, a top Swartland grape grower, utilized Chenin Blanc to make her Filia Brut Nature, paired perfectly with a Peach Clafoutis to round off the tasting. 

The up-and-coming Paardeberg Country offers tourists, visitors and wine lovers a unique experience of fine wine as well as accommodation and a variety of fresh produce. The community’s efforts and comradery are inspiring and exceeded the expectations of the guests, leaving them with a more than satisfactory experience.

Following the showcase of this gourmet delicacy will be Slent Farm’s Ayama Under The Stars – Valentine’s Day. The night promises to be a romantic twilight dinner for this Valentine’s Day. Upon arrival, guests will be treated to a glass of bubbly to set the mood for an evening spent under the stars. The dinner features an array of treats curated by executive chefs Gianni and Cristiana. Delight your palate and your senses with extraordinary Italian Food, Ayama-Style Wines and soft live music. Cost: R750 p/p and includes a glass of bubbly, full dinner, a bottle of wine, entertainment and a Valentine’s Day gift. Time: 6:00pm - 9:30pm. LIMITED TO 50 people attending.


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


Jekyll & Hide Art of Leather exhibition at No5 on Hudson

The pursuit of excellence steers Jekyll & Hide in their quest to explore the Art of Leather. The luxury brand was founded by Bernard Bultemeier in 2003 and has evolved into a global enterprise known for exceptional craftsmanship.

Hip and trendy, with exquisite artistic styling, Jekyll & Hide’s enduring appeal is the result of signature product lines that succinctly speak to the modern lifestyle. Authentically crafted, the brand’s aesthetics embodies elegance and sophistication.

Featuring a wide range of travel and business bags, handbags, backpacks, jackets, wallets, purses and more, Jekyll & Hide’s bespoke leather goods are as functional as they are fashionable. Modish Men’s and Ladies Collections include arty Zulu, Shanghai, Texas and Soho styling, plus there are cool tech offerings for laptop, iPad and phone. Products are lined with RFID-blocking fabric.

Travel is a major element in the brand’s ethos, and with products perfect for gifting and end-of-year travel, Jekyll & Hide showcased their striking accessories at an Art of Leather exhibition at Sandy De Bruin’s No 5 on Hudson gallery in De Waterkant. 

Says Marketing Manager Julia Bolton: “Before the season starts we wanted to be top of mind and remind people of our travel lifestyle. With our travel bags, back to work and tech collections, its perfect timing for Christmas, travel, the New Year, and then back to work.”

What makes Jekyll & Hide such a standout brand? “The quality is absolutely impeccable and the products are timeless - we try not to create fads. It’s all about quality and elegance – creating investment pieces that last for years. Leather ages gracefully over time and doesn’t worsen.”

Quality leather is sourced from all over the world - including Argentina, India and Brazil, and MD Bernard Bultemeier is very involved in production with the design team.

Head Designer Lisa Drotsche explains how the range is conceptualised: “We do trend research and visit factories overseas, go to accessory shows and shoe fairs in Milan. We’re not super-trend orientated because we want to get a lot of longevity out of it. We like the idea of buying a leather bag and it goes on an adventure with you for a few years. So we take trends into consideration, but dial it down to keep it stylish and classic.”

The Hudson on 5 showcase also featured beauty products from Cowshed, and world class jazz by Alvin Dyers and Francesca Biancoli.



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