INKONJANE BOOK LAUNCH 

/in /by
On the 21st of September 2025, we had the joy of celebrating our friend and Laager Rooibos partner, Mbali Mapholi, at the launch of her brand new book Inkonjane – Nutrition Guide to Heart Health. 💛
The launch was hosted at Dia Studios in Hyde Park with an intimate group of guests, and we had the honour of curating a 7 Colour Sunday Menu — designed so that everyone could quite literally “eat the book.” 🌱
Mbali, your dedication to making nutrition practical, relatable, and deeply rooted in community is inspiring. We are so proud of you and officially welcome you to the Authors Club! 📖✨
Here’s to more stories, more tables, and more ways of nourishing our people.
With love,
The Twins xx

2025 RHS RESTAURANT EVENING

/in /by

Last week, as part of our mentorship program, we had the privilege of facilitating the Grade 12 final practical exam with the students from Reitondale High School.

We’ve walked this journey with them since Grade 10, and watching them reach this milestone has been a proud moment for us.

Whether they choose the food and hospitality industry or pursue a completely different path, we are confident they’ll carry the skills, discipline, and creativity they’ve honed into their next chapter.

Wishing this group the very best as they step into life after high school – the future is bright!

Biz Community Media Feature

/in /by

Youth Month is a powerful reminder of the courage and resilience of young South Africans. For us, it’s about honoring that legacy by continuing to create opportunities — whether it’s mentoring Grade 11 culinary students or showing young girls that they can be both creative and entrepreneurial. It’s about representation, access, and celebrating the voices of the next generation – Tebogo and Lebogang Ndala

You can read the rest of the article in the following link

https://www.bizcommunity.com/article/tebogo-and-lebogang-ndala-are-redefining-south-african-culinary-arts-259967a

Winter Wellness Challenge

/in /by

We’ve partnered with @laagerrooibostea for our Winter Wellness Challenge.

As we step into the colder months, taking care of our physical and mental wellbeing becomes even more important. Winter can be a time of slowing down, cozy comfort, and gentle routines, but it can also challenge our immunity, mood, and energy. At Laager Rooibos, we know that small, mindful moments of self-care can make a world of difference — from a soothing cup of tea to a moment of deep breathing.

This June, we’re sipping our way to better health with a 7-day wellness journey featuring Laager Rooibos! From hydration to gut health, mindful movement to winter comfort foods, we explored how this powerhouse tea supports our bodies and minds — especially in the chilly months.

Here’s what we focused on:

🌟Day 1 – Hydration & Immunity Boost
🌿Day 2 – Gut Health & Digestion
🧘🏽‍♀️Day 3 – Movement & Warm-up
💆🏽‍♀️Day 4 – Skin & Beauty Glow
🧠 Day 5 – Mental Wellness & Mindfulness
🍜Day 6 – Winter Comfort Foods with Rooibos
😴Day 7 – Rest & Recovery Ritual

A whole week of grounding practices, delicious recipes, and mindful moments, but it doesn’t have to end there, use these practices all through the year and make them your own. Let’s keep the Rooibos magic going all season long!

More details on the joekels Wellness Challenge landing page:
https://www.joekels.co.za/pages/the-laager-winter-wellness-challenge

 

 

 

SALT & PEPPER BAKED ALASKA

/in /by
Read more

SMOKY CHIPOTLE RED PEPPER SOUP Served with Coconut Ice-cream

/in /by

INGREDIENTS

4 large red bell peppers (roasted, skins removed)
1 Tbls olive oil
1 small onion, chopped
2 cloves garlic, roasted & minced
1/2 cup peppadews
1 medium carrot, chopped
1 Tbls Cape Herb & Spice Smoky Chipotle Chili, to taste
4 tomatoes, roasted
2 cups vegetable stock
1/2 cup coconut milk
Salt & black pepper to taste

METHOD

Roast the Peppers:

  1. Preheat oven to 220°C.
  2. Place whole peppers, garlic, carrot, and tomatoes on a baking sheet and roast for 25-30
    minutes, turning occasionally, until slightly charred and blistered.
  3. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins
    and remove the seeds of vegetables before putting into the blender.

Sauté the Base:

  1. In a large pot, heat olive oil over medium heat.
  2.  Sauté onion and peppadews. Stir in smoked paprika. Cook for about 2-3 minutes. Don’t let
    the chili burn.

Blend the Soup:

  1. Add the roasted veggies and stock to the pot. Simmer for 10 minutes.
  2. Blend using a stick blender until nice and smooth.

Finish & Serve:

  1. Season with salt & pepper to taste.
  2. Serve with coconut ice-cream or fresh cream.

 

MEDITERRANEAN LEG OF LAMB ROAST

/in /by

INGREDIENTS

1 deboned leg of lamb (~1.5 – 2kg)
3 Tbls olive oil
2 Tbls Cape Herb & Spice Mediterranean Rub

4 garlic cloves, minced
1 Tbls lemon zest
1 Tbls lemon juice
1⁄2 tsp Cape Herb & Spice black pepper
1 Tbls fresh rosemary sprigs
1 cup hot water
2 Tbls Cape Herb & Spice veggie seasoning.

 

METHOD

Marinate the Lamb:

  1. In a bowl, mix olive oil, Mediterranean Rub, garlic, lemon zest, lemon juice and black pepper.
  2. Rub this all over the lamb, massaging it in well. Score the leg and insert a few rosemary sprigs.
  3. Cover and marinate for at least 2 hours.
  4. Make stock using the water and veggie seasoning.
  5. Preheat oven to 180°C.

Roast the Lamb:

  1. Place lamb in a roasting dish and pour 1 cup stock around it
  2.  Roast for 1 hour 15 minutes to 1 hour 30 minutes for medium doneness (internal temp: 60°C / 140°F).
  3. Cook covered (with foil) for the first 35-40 minutes andtheb uncover to get that nice browning ontop.
  4. For medium-rare, pull it at 55°C / 130°F (roast around 1 hour).
  5. Chefs Tip: If you want an extra crispy crust, turn up the oven temperature to 220 C for the last 5 minutes.

 

Rest & Serve:

  1.  Remove from oven and tent loosely with foil. Let it rest for 15 minutes before slicing.
  2. Serve with on a bed of Risotto.

 

 

TETLEY THAI ICED TEA 

/in /by

Ingredients:

4 cups water

4 Tetley Masala Chai teabags

1/2 cup white sugar

2 Star anise pods, 1 Cardamon pod and 2 Cloves

1 cup coconut milk

Ice

Method:

  1. In a saucepan, bring water to a boil, add teabags, sugar and whole spices
  2. Stir until the sugar dissolves, boiling for about 3 mins before removing from heat
  3. Leave mixture like that for about 30 mins before straining the liquid through a sieve and discarding everything else
  4. To serve, fill glasses with ice, pour the cold tea over the ice and top with coconut milk. Enjoy

TETLEY GREEN TEA & WATERMELON COOLER

/in , , /by

Ingredients:

2 Tetley Pure Green teabags

1 cup water

2 cups watermelon, deseeded and cubed

1 cup sparkling lemonade

Ice

Sage to garnish

 

Method:

  1. Brew the 2 bags of green tea in a cup of very hot water for about 5 mins
  2. Remove the tea bags and cool the tea down
  3. In a blender, blend the watermelon until smooth and liquid
  4. In a jar, add ice, tea, watermelon and lemonade. Stir well
  5. To serve, garnish with sage and enjoy

TETLEY PANNA COTTA 

/in /by

 Ingredients:

3/4 cup whole milk

2 cups heavy cream

1 Tetley black teabag

1/4 cup sugar

3 sheets gelatine

1/2 tsp vanilla essence

Method:

  1. Lightly grease the Panna cotta mould if you’re planning to unmold them
  2. Soak gelatine sheets in cold water until soft. Set aside
  3. In a medium saucepan, heat milk, cream, sugar and teabag. Bring to a simmer
  4. Remove from the heat. Remove teabag. Squeeze gelatine to remove excess water and add to the saucepan
  5. Stir constantly until gelatine is dissolved. Add vanilla
  6. Allow mixture to cool down for 10-15 minutes
  7. Pour mixture evenly into prepared moulds
  8. Refrigerate overnight or at least 4 hours before serving
  9. To remove from old, dip the bottom of the mould into hot water for 5 seconds to loosen the Panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate