If you are heading through to Hermanus, be sure to visit the new Betty Blue Bistro for fresh, scrumptious food and bright, breezy decor.

Expect a variety of dishes ranging from salads and crêpes to burgers and delicious breakfasts at this stylish spot, which features light, warm and welcoming decor with bursts of vibrant yellow.

Find them at 126 Main Road, Hermanus. Betty Blue is open Monday to Saturday from 8am to 5pm and on Sundays from 8am to 3pm.

Read more about this new favourite at eatout.co.za.

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It’s no secret in the New Media Publishing building that the VISI team has a sweet tooth. Office temptations, as our editor-at-large Malibongwe Tyilo puts it, are commonplace. So, when we heard that The Velvet Cake Co. had opened its doors just around the corner on Loop Street, we were extremely excited, to say the least!

This family-run business, started by sisters Jandri and Carla van Zyl in 2010, began as Treat patisserie in Cape Town’s northern suburbs, before evolving in 2012 to become The Velvet Cake Co. Now, due to popular demand, there’s a new store in town… and with pretty interiors by FVE, it’s just delightful!

The store offers a wide selection of cakes, cupcakes and quiches (which can be ordered online too). You’ll find The Velvet Cake Co. at 16 Loop Street, Cape Town. The store is open from 9am until 5pm Monday to Friday and on Saturdays from 9am until 1pm.

For more information, visit thevelvetcakeco.com.

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Ingredients: (makes one cheesecake)

• 200g chocolate (with 70% cocoa solids)
• 60ml espresso, cooled
• 200g digestive biscuits
• 100g butter, melted
• 200g caster sugar
• 400g cream cheese
• 250ml (1 cup) cream
• Additional chocolate for decoration
• Additional cream to serve (optional)

Preparation:

Melt the chocolate in a microwave bowl, stirring every 30 seconds. Once melted, set aside to cool. Make the espresso in your coffee machine and allow to cool.

Line a 22 – 23cm spring form cake tin with baking paper. Grind the biscuits to a fine crumb. Add the melted butter and briefly process. Press the crumb mix into the base of the lined tin and flatten out with the back of a spoon.

Whip the cream in the Breville Class Mixer (which you can win here!) using the whisk attachment. Be careful not to whip the cream too stiffly. Scrape it into another bowl and set aside.

Using the same bowl and whisk attachment, beat the caster sugar and cream cheese until the sugar crystals have dissolved. Add the cooled melted chocolate and espresso and mix until well combined.

Fold the whipped cream through the chocolate cream cheese mix and empty this in the biscuit-lined cake tin. Smooth out, cover and refrigerate until set. Decorate with grated chocolate and serve with fresh cream.

Want to win your very own Breville Class Mixer, worth R5 499? We’ve got one to give away! Enter here.

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