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The Food Journal

What’s delicious for you? Hello lovelies! Last week I was approached by Knorr, they asked me to complete my flavour profile and share the results with you. My initial thoughts were, is this going to be a long survey with a ton of questions? Fortunately, the Knorr flavour profile is a quick and easy questionnaire with only 12 questions (Just a side note, the food pictures will make you drool). Each question is accompanied by 4 pictures, you choose the picture that best describes your answer. You may be thinking

Hello lovelies It’s been a while since I uploaded a blog post in the food journal. I have been trying to focus on other areas on my blog and manage my studies, so things are a little hectic at the moment (I am managing though). Ever since I received the Entertainer APP, my partner and I have visited more restaurants. So you can expect more blog post relating to food. Let’s get down to business! Sticky Fingers restaurant, my partner and I discovered this little gem in Rondebosch main road one

Skinny Scoop Ice cream has launched a first of its kind sugar-free protein ice cream. The heavenly creation unlocks a new way of living by combining the perfect combination of decadence and innocent indulgence. The dark and desirable design along with the quirky flavour characters, Vanilla Camilla and Afterdark Cacao AKA Donatella, embodies their flare of not following the norm. The tempting treat contains only the highest quality natural ingredients, making the sexy and seductive tub design the only ‘naughty’ thing about this ice cream. Skinny Scoop ice cream was

Four and Twenty café, a French-style bakery and café situated in Wynberg, has been one of my best discoveries. It is officially my favourite breakfast spot. I only visited the cafe on two occasions now and I have a strong feeling that number will increase during the course of the year. On both occasions, I was blown away by the beautifully presented food, ambiance and the service. The first time I visited the café, I ordered the Eggs- Be-Lean (two free-range poached eggs on an aubergine, mushroom & truffle rosti with confit

World Atlas of Food presents to you: from every continent on the globe (excluding Antarctica), the essence of tradition, food styles and flavours for 100 countries – all those elements that serve to make each country unique – has been extracted. In many cases neighbouring nations or a cluster of islands, as in the Pacific, share a multitude of dishes and yet, inevitably, a specific ingredient or a culinary twist lends each island its own individuality. I attended the World Atlas of Food book launch at OYO restaurant in the

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