Food Bites: Let the games begin
The Jacobs Board Game Café, situated just off Parkhurst's hip 4th Avenue, is a SA first.
At this pop-up venue, you can spend a few hours playing one of a wide selection of board games with friends while quaffing complimentary cups of Jacobs coffee.
There's no wi-fi, no apps and not so much as an iAnything as far as the eye can see - just the chance to slow down and make a few connections the old-fashioned way.
The Jacobs Board Game Café is situated at 69 11th Street, Parkhurst, and is open Tuesdays to Sundays, 10am till 10pm until the end of August, with some exceptions. More information is available on the Jacobs Krönung South Africa Facebook page.
There's no prize for guessing what dessert will be top of the pops in this weekend's Diamond Jubilee celebrations in the UK. The queen of puddings - breadcrumbs cooked in sweetened milk, spread with jam and topped with meringue - is said to date back to the 1600s. According to legend, it was originally named Manchester pudding after its place of origin, but visiting monarch Queen Victoria loved it so much it was renamed in her honour. The tale is almost as sweet as the pudding itself. British food writer Tom Parker-Bowles, son of Camilla, the Duchess of Cornwall, recently described it in his column in The Telegraph as "Regal yet warm, grand but never haughty, this is a lady whose very mention brings an involuntary smile to the face. She has reigned over us for many happy years, inspiring respect and adoration in every corner of the land." High praise indeed.
The pukka pizza
Never one to miss an opportunity, chef Jamie Oliver has a new restaurant, Union Jacks, perfectly timed to coincide with Britain's current state of patriotic fervour. The first opened in Holborn recently with a roll-out planned for the rest of the country. Oliver has partnered with American Chris Bianco, whose Pizzeria Bianco in Phoenix, Arizona, has been named maker of the "best pizza in the US". Turning the Italian original on its head, Oliver's menu features flatbreads with pukka British toppings. How about this one: a flatbread topped with pork shoulder with quince and Bramley apple sauce? The "Old Spot" is finished off with stilton, crackling and watercress. Mmmm.
Pies a tweet
As next week's issue of Food Weekly is all about pies, w e'd like to know where you think the best pies in SA are on sale. Tweet @STFoodWeekly now with the name of your chosen pie - and where it can be sampled, or email firstname.lastname@example.org with 'pies' in the subject line.