Recipe For Carrot Soup

For the past 4 years I have wanted to get another Boxer, but with all the things that have been happening in our lives, the time has never seemed right. I also want to adopt a Boxer as I believe in giving a loving home to a needy dog. We have two Boxer rescue sites on Facebook, one for South Africa and the other for the Western Cape. These are run by different people and just before we went overseas there was a 9 week old puppy looking for a home. I would have taken the dog without a second thought had we not been going away the following day. Then, our friends’ dog fell pregnant and as I was loathe to be offered one of the puppies, I decided to contact the South African Boxer Rescue Organisation to see if I could complete the adoption application forms on the off chance a puppy would become available. Linda told me to please send her the forms, and I just left it in my draft folder, not willing to commit myself to taking on another dog. A few Thursday nights’ ago, Linda sent me a photograph of the cutest Boxer I have seen for a long time. He was about to turn one, and his owner wanted to rehome him as the complex they had moved into did not have a yard big enough for the dog. Dave has been reluctant to say the least about getting another dog as 3 is a lot and 4 would push us over the top. But, he said if I wanted to get him, I could. (got to love the man). And so the next morning I sent Linda the forms and there started the saga! The owner had the following conditions for his adoption:
1. He must not be neutered
2. He must be bred
3. The new home must have a female Boxer
4. He cannot be homed with other breeds
5. He cannot be sent out of Gauteng
I have a friend who meets all of these requirements and who would be willing to take Milo and then send him to us. But Boxer Rescue will not be a part of this as they insist on the Boxer being neutered before he is rehomed. All we want to do is offer a loving home to a dog, and the owners’ conditions are totally unrealistic and represent cruelty to me in the softest degree. Not wanting to dwell too much on this I turned to my kitchen for solace. And carrot soup offered just that. I julienned the carrots using the new drums for my Kitchen Aid and added drops of tarragon oil to the soup before ‘drowning’ myself in a bowl.

"Carrot Soup"

Carrot Soup

5.0 from 2 reviews
Carrot Soup
Full of goodness and taste, you will find much comfort and delight in this soup
  • 500g carrots, peeled and julienned
  • 500mls vegetable stock, plus extra for thinning
  • 5mls ground cumin
  • 5mls ground ginger
  1. Place the carrots and the stock into a sauce pan
  2. Bring to the boil
  3. Reduce the heat and simmer for 30 minutes
  4. Allow to cool and blend until smooth
  5. Thin out with some more stock if you want to
  6. Serve with crème fraîche or flavoured oil

Click on the links for conversions and notes.

What I blogged August 6:


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In My Kitchen August 2015

I am way ahead of myself in preparing this post to share with Celia from Fig Jam And Lime Cordial to showcase what is new in my kitchen this month. But saying that, I am also way behind in getting the new things from the camera onto the blog :).  Since we are travelling overseas again next month, I want to make sure all my August posts are done before the end of July. In my kitchen is a copy of the Good Housekeeping magazine. I will take this with me to gym to read while I train on the elliptical machine. I picked this copy up at the TuberTek event I attended.

"Good Housekeeping'

Good Housekeeping

We were also sent home with 4 potatoes, some duck fat, olive oil and salt.

"TuberTek Hamper'

TuberTek Hamper

I received a hamper at the SunGold Kiwi Fruit event that consisted of 2 chopping mats that I have taken to work, a kiwi fruit spoon, some kiwi fruit and a notebook.

"SunGold Kiwi Fruit Hamper"

SunGold Kiwi Fruit Hamper

My team won a blending competition and our prize was a bottle of wine and a decanter each. We have enjoyed the bottle of wine, and I have put the decanter onto our dining room table in the new house to use next time we have guests.

"Wine And Decanter"

Wine And Decanter

What I blogged August 5:


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Recipe For Chocolate Soufflés

A lot of people are intimidated my the idea of making soufflés but hopefully these tips and the recipe for Chocolate Soufflé will encourage you to try and make your own!

  • Making soufflés is easier than you think and the results are brilliant. Just follow this advice and have confidence that all will work out!
"Chocolate Soufflés"

Chocolate Soufflés

  • Do not use ramekins that are too thick as they take too long to heat
  • When buttering your ramekins use upward strokes to help the soufflés climb up the ramekin to give it a good rise
  • Make sure that you coat the ramekin completely with the butter
  • A coating of some sort helps the soufflés climb as well
"Prepare your soufflés dishes"

Prepare your soufflés dishes

  • Place a baking tray into your oven before preheating so that the soufflés can get a kick start when you put them in the oven (it also makes removing them easier)
  • Pastry cream can be made in advance. Just leave it to cool completely and when cool place some cling film over the top. Refrigerate until needed. If you feel like making more, do so – it can also be frozen. Just allow to thaw out in the fridge. This recipe usually makes just over 100g but don’t worry if it is slightly less, it will not affect the recipe.
  • A bain-marie should only contain a small amount of water – just enough to not run dry, and should always be at a gentle simmer
"Place the pastry cream over a bain marie"

Place the pastry cream over a bain marie

  • Make sure your meringue is well aerated
"Make a meringue"

Make a meringue

  • Do remember to fully incorporate the egg whites
"Make sure the egg whites are mixed in properly"

Make sure the egg whites are mixed in properly

  • Don’t worry if your batter is not 100% smooth or perfect, somehow it will work
"Place the batter into the ramekins"

Place the batter into the ramekins

  • Sprinkling sugar on the top of the soufflés gives it a nice crunch
"Add sugar for crunch"

Add sugar for crunch

  • Rimming the edge helps it rise
"Rim the mixture"

Rim the mixture

  • Soufflés can be prepared in advance. Just place them in the fridge until you need them. Add an extra minute baking time for every 30 minutes they have been in the fridge (up to one and a half hours)

5.0 from 2 reviews
Chocolate Soufflés
Makes: Serves 8
For the pastry cream:
  • 85mls milk
  • 1 egg yolk – reserve the egg white for the soufflé
  • 8g caster sugar, plus extra for sprinkling - I used fructose
  • 1.25mls vanilla extract
  • 15g plain flour
For the vanilla sugar:
  • 120g sugar - I used fructose
  • 1 vanilla pod, seeds only
For the soufflé dishes:
  • 8 ramekins measuring 6cm wide x 4cm high
  • 10g butter, melted
  • Vanilla sugar
For the soufflé:
  • 100g pastry cream
  • 30g cocoa powder
  • 175g egg whites (about 5)
  • 60g vanilla sugar + extra for dusting
For the pastry cream:
  1. In a small sauce pan bring the milk to the boil
  2. In a medium sized mixing bowl, whisk the egg yolks, caster sugar and vanilla extract
  3. Then whisk in the flour
  4. Gradually add the boiling milk and whisk continuously
  5. Pour the mixture back into the pan and over a medium heat, heat the pastry cream
  6. Whisk constantly for about 1 minute, to achieve a smooth consistency
  7. Immediately pour into a glass bowl and sprinkle caster sugar over the top to prevent a skin forming
For the vanilla sugar:
  1. Blitz the sugar and the vanilla seeds in a food processor until fine
For the soufflé dishes:
  1. Using a pastry brush, brush the entire inner surface of your ramekins with the melted butter
  2. Pour some of the vanilla sugar into each ramekin and rotate until the butter is completely covered
  3. Shake out the excess into your bowl
For the soufflé:
  1. Preheat the oven to 170° Celsius with a baking tray on the middle shelf
  2. Place the pastry cream into the largest glass bowl you have and place over a bain-marie Once warm slowly whisk in the cocoa powder a teaspoon at a time.
  3. It will become very stiff but don’t let this worry you!
  4. Whisk the egg whites to soft peaks
  5. Gradually add the vanilla sugar and whisk until firm but not too stiff
  6. Whisk a quarter of the egg whites into the pastry cream off the heat, until smooth
  7. Using a spatula fold in the balance of the egg whites
  8. Fill your soufflé dishes to the top and smooth off with a palette knife
  9. Sprinkle the top with the some vanilla sugar and leave to melt for 1 minute
  10. Repeat and then thumb the edges
  11. Bake for 12 minutes and serve immediately

Click on the links for conversions and notes.

As you can see, these photographs were taken a year ago. I sent the recipe to someone who claimed it did not work and so asked Tami to make the recipe and tell me where it went wrong. She got back to me saying that it had worked perfectly.

What I blogged August 3:


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International Scone Week 2015

I have been honoured by Celia from Fig Jam And Lime Cordial to take over the mantle of International Scone Week. I can only hope that I can do her legacy justice as I become responsible for the annual hosting of this event. For those of you new to how this came about, please read here. I will create a side bar link to all bloggers who participate that will stay up for the year. All you need to do is link back to this post in your blog post. To take part you need to create and blog a scone recipe and post it during the week of the 10th to the 16th of August. I will update the links as the posts get published. Please use the hash tag #ISW2015 if you tweet about this.

"International Scone Week 2015"

International Scone Week 2015

Tweet: Join us for International Scone Week - 10th to the 16th of August #ISW2015 via @tandysinclair
Join us for International Scone Week #ISW2015

What I blogged July 31:


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Recipe For Tarragon Oil

"Tarragon And Tarragon Oil"

Tarragon And Tarragon Oil

I am a great list maker. I have a shopping list on the fridge to be added to when something needs replacing, and a holiday packing check list that gets used every time we travel. I have lists of books to buy, and mustards we have in the fridge, and whisky’s we have tasted. My next list is going to be how to get my garden in order. I have the most amazing tarragon bush and a while back, Greg asked me for as much as I could spare. I cut off as much as I could, and before I knew it, it had grown back, better and stronger than before. So the first item that went on my list was to harvest the tarragon before it died back. I dried some and thanks to Greg’s input, I made the rest into tarragon oil. It has kept it’s amazing green colour just from being stored in the fridge. You can use any herb you have an excess of, but I would suggest that you do not use olive oil for the infusion as it will add too much of its own flavour to the oil. You want to have a high speed food processor to do this with effectively. I would love to try it in a Thermomix, or something similar, to see how different the oil turns out, but given that I only have a standard kitchen food processor this is what I used. And with great success I might add.

"Tarragon Oil"

Tarragon Oil

Tarragon Oil
Use any fresh herbs you have an abundance of to preserve them for off season use
  • 10g picked weight, fresh tarragon
  • 100mls canola oil
  1. Blanch the tarragon leaves in simmering water and refresh in ice water
  2. Drain and then pick the leaves off the stems
  3. Pat dry and place into a food processor
  4. Process on a high speed to break up the leaves
  5. Add the oil and process until bright green
  6. Place a cloth into a chinois or sieve and drain
  7. Place the oil into a sterilized glass jar
  8. Keep in the fridge to retain the colour
Cooks Notes
I have done the recipe in a 10g/100mls ratio which you can adjust to suit how much your herbs weigh once you have blanched them.

Click on the links for conversions and notes.

What I blogged July 30:


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Chenin Blanc Tasting With Perdeberg



The Perdeberg Group has a great collection of wines in their stable and I was fortunate enough to attend a Chenin Blanc tasting. I grew up drinking red wines. My grandfather had a climate controlled wine cellar and he imported French wines. From a young age we were allowed to savour and sip a small amount of wine, something very common in European households. When I moved onto white wines I chose them for their names – Gewürztraminer being one of them. I have since ‘grown up’ and I love a wooded Chardonnay for its buttery vanilla feel, a good Viognier, and a Chenin Blanc for its ability to pair well with food.



Our wine tasting begun on the farm Eenzaamheid which was granted in 1693 and then purchased by Phillip Morkel of Meerlust in 1722. The current owners purchased the farm in 1965 and the land includes a 15 hectare nature reserve for the geometric tortoise. 115 hectares are under vine, with 60 of them being Chenin Blanc. The oldest Chenin Blanc vines were planted in 1977 and these grapes are used for the Perdeberg MCC which spends 8 to 10 months on the primary lees.

"Perdeberg MCC"

Perdeberg MCC

After we enjoyed a glass of bubbly with oysters we tasted wines in the order listed below:

"Waka Waka Sauvignon Blanc Chenin Blanc (50/50) Blend 2014"

Waka Waka Sauvignon Blanc Chenin Blanc (50/50) Blend 2014

With gooseberries on the nose and litchi on the palate, this is a light, crisp wine. If you are in Germany, look out for a bottle (or more) to enjoy.

"Saam Chenin Blanc Muscat D'Alexander 2014"

Saam Chenin Blanc Muscat D’Alexander 2014

Full of apricot in the mouth.

"Perdeberg Winery Chenin Blanc 2015"

Perdeberg Winery Chenin Blanc 2015

Has a strong nose of green melon, which displays lighter on the palate.

"Saam Mountain Vineyards Chenin Blanc 2014"

Saam Mountain Vineyards Chenin Blanc 2014

This wine tasted of pear, and for sure will go down well with mussels. In fact, I am thinking about cooking up some mussels with the wine just to enhance the experience.

"Perdeberg Winery Vineyard Collection Chenin Blanc 2014"

Perdeberg Winery Vineyard Collection Chenin Blanc 2014

The grapes for this wine are grown on decomposed granite. Full of citrus with lovely minerality.

"The Middelburg Chenin Blanc 2013"

The Middelburg Chenin Blanc 2013

This has to be the most amazing Chenin Blanc I have ever tasted. And sitting around a table with wine tasters of far more esteem than I, the consensus was that the wine was brilliant. Sadly, it is not available for retail in South Africa, but if any of my foreign readers see a bottle of this in store, be sure to buy it. It will not disappoint with white peach on the palate, and great acidity.

Ending our tasting on a high note, we made our way back to Perdeberg for the opening of their barrel room. We enjoyed a glass of MCC Pinot Noir Rosé (my new favourite) before heading indoors for lunch. Catered for by James Shipton, each course was paired with Chenin Blanc.

"Chenin Blanc Tasting With Perdeberg"

Chenin Blanc Tasting With Perdeberg

Our starter was a trio of fish, served with the Dry Land Collection un-wooded Chenin Blanc 2014. This wine sits on the lees for 6 months and the grapes are sourced from 2 vineyards.

"Dry Land Collection Un-wooded Chenin Blanc 2014"

Dry Land Collection Un-wooded Chenin Blanc 2014

It is lovely and acidic with a soft nose and full of lime.

The main course of Karoo lamb was served with the Dry Land Collection Barrel Fermented Chenin Blanc 2013.

"Dry Land Collection Barrel Fermented Chenin Blanc 2013"

Dry Land Collection Barrel Fermented Chenin Blanc 2013

This wine is light and fruity and has a long finish. It shows the character of the French Oak with a hint of honeycomb.

Dessert was another trio, with chocolate mousse I could bathe in it was so good, and a lemon tart that married with the wine perfectly. The grapes for the dessert wine are from bush vines that were planted in 1979.

"Perdeberg Chenin Blanc Reserve Natural Sweet 2014'

Perdeberg Chenin Blanc Reserve Natural Sweet 2014

This wine is very sweet, but not in a sickly way. It has acidity in the right levels with a hint of plump raisins.

Investing in their Chenin Blanc, Perdeberg have 35% of their white wine grapes in this varietal, totalling 300 hectares of land. The vines are older than 21 years, and the yield is between 4 to 8 tonnes per hectare, depending on the age of the vines. The dry land vines produce the best fruit due to being under stressful conditions, meaning the berries have to fight to survive. Older vines have a deeper root system and can therefore handle the extreme Paarl heat. The wine is all the better for the small batch handling equipment that is used after the grapes are hand picked. It is for this reason, Perdeberg can be called the home of Chenin Blanc.

Contact them on 021 869 8244 – wine tasting highly recommended.

Disclosure: I was invited to attend this function without being required to blog about my experience. This post is in line with my blogging policy.

What I blogged July 29:


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Recipe For Savoury Mince Pies | Sfiha



Sfiha are traditional Sephardi pastries from Turkey. They ordinarily consist of lambs mince but lamb has become so expensive here. I really cannot understand why, as we live close to an area that farms lamb. This emphasizes more and more why I would like a farmers’ market close to where I live so that I could buy direct from the farms. Luckily for me, our local butcher has an endless supply of venison in season. I decided at the beginning of autumn to stock up on as much venison as possible. The meat is fairly cheap, low in cholesterol and a healthy sustainable source of protein. The venison I buy is free range, and hung properly before being cut up and sold to the consumer. For my savoury mince pies I bought a pack of Springbok. I kept the leg chops for later use, turned the off cuts into the most amazing casserole and used the meat for this recipe. I minced my own meat which to me is the best thing to do. I know exactly what I am getting in my mince, and I know that the meat is done to the consistency I need it for my recipes. In her post, Manal made her yafawi sfeeha (alternate spelling) using phyllo pastry which she rolled into snails. I had every intention of doing mine the same way, but the phyllo pastry I had was so dry and I could not separate the leaves, let alone bend the tube! I made a small batch with the phyllo and then made more using puff pastry, which from what I read, is more traditional. My puff pastry was also at the end of its shelf life and in small pieces. I rolled it into a sheet by layering the pieces first.

"Savoury Mince Pies"

Savoury Mince Pies

5.0 from 1 reviews
Savoury Mince Pies | Sfiha
These savoury mince pies can be made using meat of your choice.
  • 15mls olive oil
  • 100g baby fennel, thinly sliced
  • 200g Swiss chard
  • 250g venison, minced
  • Salt and freshly ground black pepper to season
  • 40g watercress, roughly chopped
  • Zest of 1 lemon
  • 100g ricotta
  • 5mls sumac
if using phyllo pastry
  • 5 sheets phyllo
  • Olive oil for brushing
if using puff pastry
  • 1 sheet of puff pastry cut to shape
  • Milk for brushing
  1. Heat the olive oil in a large frying pan over a medium to high temperature
  2. Add the fennel to the pan and sauté until soft
  3. Slice the stems off the chard and add to the pan
  4. Sauté until soft
  5. Add the mince and brown
  6. Season generously
  7. Chiffonade the chard leaves and add to the pan
  8. Sauté until they start to wilt
  9. Add the watercress and as soon as it has wilted remove from the heat
  10. Place the mixture into a colander and leave to drain while cooling
  11. Once cool, add the zest, ricotta and sumac
  12. Stir to mix and adjust the seasoning to taste
if using phyllo pastry
  1. Preheat the oven to 200° Celsius
  2. Brush each sheet with the oil, placing one on top of the other
  3. Place the meat mixture along the length of the pastry
  4. Roll up tightly and shape into a spiral
  5. Place onto a baking tray and bake for 20 minutes
  6. Allow to cool slightly on the tray before serving
if using puff pastry
  1. Preheat the oven to 180° Celsius
  2. Place a layer of the pastry onto a baking sheet
  3. Place the meat mixture into the centre of the pastry - be quite generous with the filling
  4. Place the second layer of pastry on top and seal the edges using a bit of water to help 'glue' them together
  5. Cut a steam vent into your pastry top (or cut with a cookie cutter before using)
  6. Brush with milk
  7. Bake for 25 minutes
  8. Allow to cool slightly on the tray before serving

Click on the links for conversions and notes.

Blog-checking lines:  The July Daring Bakers’ Challenge was brought to us by Manal from Manal’s Bites. She introduced us to an authentic Palestinian dish from Jaffa that is served as a main meal along with a bowl of soup or a salad. The “Yafawi Sfeeha” or also known as “Milwayeh” which means twisted, is crispy yet tender and full of flavor.

What I blogged July 28:


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Recipe For Cocoa Dusted Amaretti

When I get a book to review, I choose the recipes I would like to make, or that interest me, based on their titles alone. The actual recipes I make are chosen by the publisher, after I submit a request. I was sent Sweet to review and Struik Lifestyle gave me permission to make and blog Sam’s recipe for cranberry amaretti biscuits. I did not read further than the title until I was ready to go and buy the ingredients. Sam writes:

It was love at first bite the first time I ate these chewy little Italian almond biscuits. This recipe is adapted from Yottam Ottolenghi and Sami Tamimi’s book, Ottolenghi: The Cookbook (Ten Speed Press, 2013), which is a great source of inspiration to me. I have used cranberries – which give the biscuits a slightly tart edge – instead of dried sour cherries, which are almost impossible to find in South Africa. In the original recipe they also added natural almond extract, but as that is not commercially available here and I don’t recommend the artificial alternative, I have left it out.

I though that this was my lucky day as I had just bought dried sour cherries from a new supplier. I followed Sam’s method to a tee but the mixture was sloppy and I could not shape the biscuits. I put a batch onto my baking tray and added 60g ground almonds to the rest of the mixture, until the mixture was firm enough to shape. I had only made half of the recipe which is what I often do when testing recipes that can easily be halved without affecting the outcome. I then made the rest of the biscuits as per Sam’s instructions. Below is the first go, showing the ones I made from the book, and the ones I made by adding more ground almonds. Not having ever tasted these, I must tell you that they were quite firm.

"First Attempt At Amaretti Biscuits"

First Attempt At Amaretti Biscuits

I then reached out to my network and a friend sent me the original recipe. I saw that the only difference between the two recipes, other than the almond extract, was 2 teaspoons of honey. I immediately wondered if 10mls of one ingredient could really make a recipe work? Once again I made half a batch and noticed in the method that they make a meringue with the honey and egg white. The recipe totally worked and Dave and I enjoyed these soft morsels throughout the day.

"Second Attempt At Amaretti Biscuits"

Second Attempt At Amaretti Biscuits

I have contacted the publisher for permission to reproduce the recipe on my blog, but as I have not heard back from them I decided to go ahead and make a slightly firmer biscuit, as I actually preferred them. I have also added in more sour cherries, as you can never have enough of them in my opinion. If you cannot get hold of sour cherries, use cranberries, dried apricots or even blueberries instead. I also used a little bit of cocoa powder to dust the amaretti biscuits.

"Cocoa Dusted Amaretti Biscuits"

Cocoa Dusted Amaretti Biscuits

5.0 from 2 reviews
Cocoa Dusted Amaretti biscuits
  • 100g ground almonds
  • 60g caster sugar - I used fructose
  • Finely grated zest of 1 lime
  • A small pinch of salt
  • 60g dried sour cherries, roughly chopped
  • 1 egg white
  • 8g honey
  • 20g icing sugar, sifted, for rolling
  • 1g cocoa powder for rolling
  1. Preheat the oven to 170° Celsius
  2. Place the ground almonds, caster sugar, zest and salt into a bowl
  3. Mix to combine and make sure you break up any lumps
  4. Add the cherries and mix in
  5. Place the egg white and honey into a mixing bowl
  6. Whisk until soft peaks form
  7. Gently fold the egg whites into the ground almond mixture
  8. Place the icing sugar and cocoa powder into a bowl
  9. Mix well
  10. Using a spoon, scoop up the biscuit dough
  11. Drop into the icing sugar mix
  12. Roll to coat completely
  13. Place onto a lined baking tray
  14. Place the baking tray into the oven and bake for 15 minutes
  15. Remove from the oven and allow to cool on the tray

Click on the links for conversions and notes.

What I blogged July 27:


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Disclaimer, Renee Knight

Disclaimer opening line: Catherine braces herself, but there is nothing left to come up.

"Disclaimer, Renee Knight"

Disclaimer, Renee Knight

Catherine opens the book, starts reading, and realizes, she is the main character. It seems Stephen Brigstocke is out for revenge for the death of his son. But he fails to see the truth until is is nearly too late. Any resemblance to actual persons, living or dead, is not purely coincidental.

I must say that I did not enjoy the book at first. But as I had nothing else to read, I stuck to it. And I am really glad that I did. The truth was surprising and towards the end of the book, I was loathe to put it down.

First published in Great Britain by Doubleday in 2015

ISBN number 978-0-857-52282-5

Paperback – 295 pages

Disclosure: I was sent the book to review by Random Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

What I blogged July 26:


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Win 1 Set Of Double Tickets To 031 Comedy Riot

Calling all fans of laughter, comedy and everything funny! The 031 Entertainment Co has put together their first side splitting funny Cape Town comedy shows starring some of Cape Town’s funniest comedians.

"The 031 Comedy Riot'

The 031 Comedy Riot

or KG as he is affectionately known is the quintessential comedy heavyweight. He’s shows include, The Funny Festival 2012, Keeping You In Stitches with Riaad Moosa, The Marc Lottering Roadshow, Blacks Only Comedy Show and many more. David Kau and Nik Rabinowitz have entrusted him to be the opening act for their one man shows.

Brendan Murray talks. A lot. Luckily, he thinks almost as much and his jokes tend to have more to do with the real world around him than the imaginary one where midgets ride flamingos to war in his head. From politics to police to the fate of deaf T-Rexes Brendan eventually covers it all in surreal style.

Paul Snodgrass has been a comic for over a decade working the UK and the US, as well as Comedy Central, he’s short, has a ginger beard and is a little loud but loveable.

Devin Gray is one of the youngest working comedians in the whole of South Africa.. Performances in all of the major cities and interactions with the big names of South African comedy are all achievements that Devin can put under his belt. From jokes as simple as a family of balloons to hard hitting political satire, Devin’s Comedy is extremely diverse.

Arno Q Els, is a multi talented functional drunk who has toured the country doing comedy and/or music on big stages. Including Soweto theatre, Heritage theatre, Catalina theatre, Splashy fen where in 2014 he did 11 show over three days and 2015 he hosted the main stage.

We have partnered with Uber to get all guests to and from the event safely and in style! All new users can sign up here with the promotional code: The031 in order to receive a free first ride up to R150. To request your ride, simply download the free application for iPhone, Android, Blackberry 7, Windows Phone, or visit the mobile site:

The show will be held on the 5th  of August at 145 Sir Lowrey Road, Woodstock. Doors open at 18:30 (live music until 19:45), show starts at 20:00. The Riotbeer Brewery will be supplying a variety of craft beer on tap and bottled.

For more details on these comedy shows, click here or follow The 031 Entertainment Co on Twitter @the_031_co or like their Facebook page The 031 Entertainment Co.

How to enter to win 1 Set Of Double Tickets To 031 Comedy Riot

Competition now closed!

  • The tickets will be sent to you from Arno Els from The 031 Entertainment Co.
  • I will not be responsible for the delivery of the tickets.
  • The prize is 1 set of double tickets to 031 Comedy Riot and may not be exchanged for cash.
  • Entries close at midnight on the 30th of July 2015.
  • I will choose the winner at random on the morning of the 31st of July 2015. I will inform the winner via email.
  • If the winner does not respond in 24 hours, I will choose another winner.
  • Entries are open to all readers of this blog who can make their own way to the show.
  • I will not be held responsible for non-receipt of your tickets.

Disclosure: I was invited to host a giveaway on my blog as well as attend the show. This post is in line with my blogging policy.

What I blogged July 24:


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