Champagne and other sparkling wines
In the mood for celebration? Surely you will reach for sparkling wine. Nothing says success and happiness better than a toast holding a flute of sparkling wine in your hand. And within all frizzy wines, Champagne sparkles the most.
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Understanding and enjoying South African wines
Notes from the wine tating October 2010 featuring a selection of South African wines.
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Wine in South Africa
When we say wine in south Africa, we are talking about a wine country in transition, often with problems of identity and image for the consumer. don't forget South Africa has the world’s most attractive vineyard areas. They are perfect for wine tourism and this area is in development now.
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Moroccan milkshakes
Chilled drinks help Moroccans to beat the heat in their country. It is not surprising milkshakes are a favorite drink. The surprise comes in the flavors. Moroccan milkshakes are often flavored with rose or orange flower water, a pinch of ground cinnamon is another much-loved choice.
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South Africa's wine regions
By international standards, South Africa is a small producer: only 1.5% of global plantings; slightly over 105,000 hectares (260,000 acres). But recent years have seen significant growth, with over 140 million liters exported per year from 830 million liters produced.
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Food in South Africa
Whenever you hear a reference to the Rainbow Country, know they are talking about the Republic of South Africa. As it has numerous contrasting, vibrant cultures, languages, and religions, South Africa indeed resembles a rainbow. South African culinary art equally comprises a stimulating blend of North, South, East and West, mixing spices and flavors from Africa, Asia, and Europe to create a new savor that is very much unique to the land.
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Food in Nigeria
Nigeria lies on the western Africa coast, on the Gulf of Guinea, surrounded by the countries of Benin, Niger, Chad, and Cameroon. Between the desert-like north of the country, touching the Sahara, and the tropical south, there are plateaus, hills, forest, savannah and a coastal plain good for farming. The climate is always hot and, although rainfall varies from almost nothing to rain forest conditions, most of the rain happens during a single rainy season.
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Food in Morocco
Moroccan rich cuisine includes foods such as the popular couscous and tajines, skillfully seasoned to produce wonderfully fragant and spiced -but not overly hot- dishes. Both, couscous and tajines, are Berber dishes, but Moroccan cuisine also shows the influences Arab, Mediterranean, Spanish and neighbour African countries.
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Food in Madagascar
Malagasy cuisine blends the influences of the Arabic, Chinese, French, African and Indian cultures present in Madagascar. Of course, there are regional variations -each zone has very different vegetables, fruits and fish available and ingredients on hand command local recipes.
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Food in Egypt
Egypt has provided some of the earliest archaeological evidences of leavened bread, although it was probably being prepared much, much earlier. That old Egyptian bread was made from emmer wheat –one of the earliest crops to be domesticated and now almost a relic- and had a dense interior.