Guest houses are becoming the new go-to for travelers, giving hotels a run for their money.
Offering a unique blend of personalized service, a cosy ambience, and more bang for your buck, guest houses teleport you to a home far from home. They range from barebones lodging where DIY is your mantra to professionally run enterprises with cushy amenities.
On your next trip, ditch the hotel for a guest house and doze off feeling like a local!
Johannesburg’s finest part-time superhero team, Paws-R-Us, dabbles in philanthropy alongside regular jobs and weekend markets.
Their noble quest? Giving tail-wagging fitness and smiles to over 200 rescue dogs while seeking forever homes for their pawed protégés. Plus, they sell thoughtful knick-knacks, like lost marbles and crisis-enduring strings. Join the Dog Walker Volunteer Programme or drop a shiny bone (donation) to turn their cause into a paw-sitive success!
For sugar aficionados, the Dutch treat of stroopwafels, or syrup waffles, will spin your tastebuds like a roller coaster! Born in the picturesque city of Gouda, these crispy delights filled with caramel gooeyness have infiltrated worldwide snack cupboards. Fancy a DIY? Grab some flour, butter, brown sugar, yeast, eggs and a dash of cinnamon for the perfect homemade stroopwafel!
Here’s the crux of the story, folks! The Christian cross, a global heartthrob, wowed audiences way before Christianity.
Used by many ancient civilizations as an emblem, the cross has had star turns as the Egyptian Tau Cross and the luck-bringing Fylfot Cross!
Nowadays, it’s often seen in fashion showrooms, tattoo studios and, hey, even as symbols of hope, love and sacrifice at Parktown Convent.
Now that’s a true cross-over celeb!
Anton Smit, famed South African sculptor, rules the roost in the art world with his colossal abstract structures, most notably – the bare dude in Cape Town’s Idiom Winery.
This metal masterpiece enhances its surroundings, collaborating effortlessly with vineyards and vintage wines.
So, if you fancy a tipple and eye-catching outdoor art, take a joyride along the Helderberg Wine Route. Just don’t drop your merlot in surprise!
Since the 70s, the Enterprise ride has been spinning smiles onto faces at fairs worldwide. Despite the digital age threatening to derail its popularity, this classic carnival creation clings on tenaciously. Whether through screen-age tech tweaks or a nostalgic resurgence, the ride’s future could still be sky high!
Spicing up life since 6,000 years, hot sauce took a global tour in the 16th century and never looked back. Now, if you’re bored with the store-bought versions, get creative and DIY your own red-hot elixir or a mild chutney. Just remember to wear gloves while wrestling with chilies because safety is no laughing matter even if your hot sauce experiment turns out to be!
Remember South Africa’s Roman’s Pizza? They kicked off as Little Caesar’s way back in ’93 and were the spot for those legendary “two in one” deals.
Then, the COVID-19 pandemic hit, bringing all sorts of lockdown headaches, and sadly, those famous discounts got totally sliced from the menu.
Those times basically turned the whole pizza industry into a wild topping battleground. Suddenly, your classic favorites were locking horns with some seriously adventurous newcomers like fruit, aloe vera, caramelized onions, and yep, even insects. Crazy.
Despite all that madness, the game of pizzas just keeps marching on! It’s armed to the teeth with awesome DIY recipes, super versatile ingredients, and this totally insatiable appetite for innovative toppings (and, let’s be real, a whole lot of melted cheese).
I stumbled upon the mouthwatering delights of candied coffee-coated peanuts at a South African market.
I then found myself taking a jovial deep-dive into the history and making of this insidiously addictive snack (you’ve been warned!).
From 16th-century nutty coffee concoctions in the Middle East to present-day DIY recipes, I invite you to join me in the exploration of this sweet, salty, bitter blend of coffee and nuts.
Remember, accidents are just part of the process, and ‘burning’ is merely a ghost tan. Bon Appétit!
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