Crushmag Online News Updates

The most versatile quiche for brekkie, brunch, lunch or dinner. The post Classic Quiche Lorraine appeared first on . Read more »

If you’re not a fan of bitter foods but want to be, there’s hope... The post Why We Crave Bitter Foods appeared first on . Read more »

Classic dishes are easy to pair with wine, but what about sosaties and vetkoek? We share our favourite wine-paired recipes, from Asian to Moroccan-inspired dishes. Whether hosting a family braai, a soirée for friends or a romantic date night, there’s something for every occasion. Pour a glass and tuck in!… Read more »

Rumour has it that natural wine is the guilt-free, no-hangover alternative to conventional bottles. Some swear they can sip through a night of low-intervention wines and wake up fresh, but others aren’t so lucky. Before you go bragging about your heightened tolerance at the dinner table, get the lowdown on… Read more »

Wine tastings can feel daunting for first-timers, but with some tips, you’ll be sipping like pro. Whether you want to become a connoisseur or impress a date, here’s how to taste wine and not look clueless. Swirl Before You Taste Swirling might seem pretentious, but there are a couple of… Read more »

If we were to ask you what the main ingredients of wine are, you probably wouldn’t think twice before saying grapes, water and yeast, right? But the uncorked truth is that there’s something called ‘fining agents’ lurking in your wine. So long as you can enjoy it with your steak,… Read more »

Have you ever had a beer and noticed a vast difference in taste when drinking out of a glass bottle compared to a can? Well, the same applies to wine, except it’s a little more nuanced. Not only does the type of glass affect the taste, but the shape and… Read more »

Few things evoke a sense of comfort and nostalgia like the aroma of freshly baked bread does. Amidst the diverse tapestry of bread varieties, one delicacy stands out for its unique heritage and flavour profile – mosbolletjies. Influenced by the French Huguenots and originating from the Cape Winelands, mosbolletjies are… Read more »

If you’ve ever eaten something so spicy that it made your mouth tingle and go numb at the same time, chances are you’ve tasted mala. This powerhouse of flavour is a staple in Sichuan cuisine, but its influence has gone global. It’s not just about the heat – it’s about… Read more »

Calling all baking enthusiasts! The Stoneground & Sourdough Club is excited to launch its exclusive monthly subscription service this March, offering premium, freshly milled flour to elevate your baking experience. For just R300 per month (with discounts for subscribers), you’ll receive 2 kilograms of Moorrees Micro-Milled Flour Blend, complete with… Read more »