54 on Bath’s fine-dining Level Four restaurant is welcoming Jozi’s warmer weather with a new ‘catch of the day’ summer menu, and its signature focus on fresh, locally sourced ingredients. Executive Chef Matthew Foxon’s reputation for unearthing sustainable local produce Read More …
A varied selection of exceptional wines sold under the hammer at South Africa’s prestigious 2019 wine auctions will soon be available to discerning wine-lovers at our hotels when our latest acquisitions are released onto the wine lists of our hotel’s Read More …
The 4th of September has become known as Eat-an-extra-dessert day, and we couldn’t think of a better way to celebrate than with a choice of some of the most delightful desserts on our hotel’s menus. And, having just celebrated Women’s Read More …
It’s been a busy two months sampling the winter menus at some of our Joburg hotels’ restaurants, but someone has got to do it, and it has been simply delicious to say the least! Whether you are looking for a Read More …
If you follow us on social media, and visit our quality restaurants and bars, you’ll experience our love for champagne. So to know that there is an entire day dedicated to the gorgeous, golden, bubbly drink is a wonderful reason Read More …
Whats a dinner without a little dessert? We asked Palazzo pastry chef, Beverly Bogatsu to come up with a quick and easy dessert to impress your loved ones this Valentines Day. Follow the simple recipe below to create Almond Berry Read More …
The Perfect Valentines Day Main Dish February is the month of love and you may be thinking of something special to do for your loved ones this Valentines Day. Well…to help spread the love, we at Tsogo Sun enlisted Read More …
Try your hand at making this delicious Cured Fillet of Beef and Roast Gammon recipe by chef Jade Sullaphen of Punchinello’s restaurant at Southern Sun Montecasino, for your holiday festive feast. Menu – Cured fillet of beef and roast gammon served Read More …
Follow this stunning recipe to create a Delicious Mushroom Ravioli, perfect for a festive season light dinner and is the signature dish of Back O’ The Moon restaurant executive chef, Vaughan Assam. INGREDIENTS Wonton Skins – 0.2 KG Shimiji Mushroom Read More …
Award winning chef, Henrico Grobbelaar of Southern Sun The Cullinan presented us with this unique dessert at the Tsogo Tasting event, hosted by #SSCullinan and all you have to do to make your own version of Caramelised Bananas with, Banana Read More …