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With the festive season in full swing, Rooibos is finding new life across the summer table – from chilled drinks to flavour-packed starters, mains and desserts. Once a familiar comfort, it’s now proving itself to be one of the season’s most versatile ingredients.   Image supplied Award-winning cookbook author and independent health-focused food consultant, Heleen Meyer, has been experimenting with Rooibos in recipes for years. She says its popularity in cooking is not surprising.   “Rooibos has a soft, layered flavour that blends easily with other ingredients,” she explains. “It’s gentle enough not to dominate a dish, but adds depth, colour and a familiar aroma. Because Rooibos is caffeine-free and can be brewed strong without becoming bitter, it’s also practical to use in both hot and cold dishes.”   Award-winning cookbook author, Heleen Meyer.   A flavour that adapts easily One of Rooibos’ strengths is how adaptable it is. It pairs well with fruit, herbs and spices – many of which are favourites in festive-season dishes. Although the recipes featured here lean toward the sweeter side, Rooibos also pairs beautifully with savoury ingredients and can be used confidently in marinades, broths, glazes and roasted dishes.   Meyer notes that flavours, such as cinnamon, honey, ginger, thyme and citrus sit comfortably alongside Rooibos. “Those are ingredients people can easily include during summer entertaining,” she says. “Rooibos works with them in a way that feels almost effortless.”   Using Rooibos as a cooking liquid may seem unusual at first, but Meyer says it often functions much like a ‘healthier’ mild stock or infusion. “ A strong cup can add aroma and complexity to roasted fruit, glazes or syrups, while a lighter brew can enhance desserts or drinks with the natural sweetness of Rooibos.”   A familiar ingredient used in new ways Rooibos is grown exclusively in the Cederberg region of the Western Cape and many South Africans feel a natural connection to it. That heritage is part of what makes cooking with Rooibos feel both nostalgic and contemporary. “There’s something lovely about taking a familiar local ingredient and giving it a new role in the kitchen.”   She encourages home cooks to experiment by substituting part of the liquid in a recipe with Rooibos – for instance in poaching syrups, marinades or desserts. “Even small additions can make a healthy difference,” she says.   Recipes that show Rooibos at its best The following recipes offer approachable ways to use Rooibos in summer dishes – from refreshing drinks to a relaxed starter and a light dessert. Each one uses Rooibos to support and complement the other flavours.   Image supplied   Rooibos Red Mocktail (Recipe created by Heleen Meyer)   A homemade Rooibos syrup forms the base of this refreshing drink. The combination of Rooibos, cinnamon and ginger ale creates a subtly spiced, cooling summer mocktail. It’s easy to prepare the syrup in advance and use it as needed – either as a drink base or even as a drizzle over yoghurt, fruit or ice cream.   “The combination of Rooibos, cinnamon and ginger ale is really amazing and so refreshing,” says Meyer. “Have some of this homemade Rooibos cordial in the fridge to quickly whip up a delicious summer sipper.”   Makes about 250 ml syrup, enough for about 8–10 glasses   3 plain Rooibos bags 1 small cinnamon stick 200 ml white sugar 200 ml water crushed ice or small ice cubes ginger ale or soda water, chilled seasonal fruit like pomegranate arils, strawberries and cherries fresh mint leaves for garnish   Place the Rooibos bags, cinnamon, sugar and water in a small saucepan and heat over a medium temperature. Stir until the sugar has dissolved and the Rooibos has infused. Simmer for 8-10 minutes or until it starts to thicken and form a syrup. Remove the bags and allow the syrup to cool down completely. Add spoonfuls of ice into glasses and pour the syrup over (use 30 ml if using ginger ale, or 45 ml with soda water). Top with ginger ale or soda water. Serve with seasonal fruit of your choice and garnish with mint leaves. Refrigerate any remaining syrup in a sterilised glass jar.   Tips: This Rooibos syrup will be delicious as a cordial in a gin and tonic. Use flavoured Rooibos bags if preferred, like berry, lemon, floral, citrus, buchu or vanilla for a different flavour. This syrup will be delicious, drizzled over plain yoghurt for breakfast, over ice cream or even on a pavlova with fruit as a dessert. Image supplied   Rooibos Roasted Grapes on Baked Camembert (Recipe created by Heleen Meyer)   This dish highlights how well Rooibos works with fruit. The tisane deepens the flavour of the grapes as they roast, creating a glossy, aromatic topping for warm camembert. It’s simple to assemble and suits relaxed, communal summer meals – from cheese platters to sharing boards.   Serves 4–6   15 ml (1 tbsp) olive oil 45 ml (3 tbsp) honey 60 ml (¼ cup) strong plain Rooibos (use 2 Rooibos bags) 6-8 fresh thyme sprigs black pepper to taste 500 ml (2 cups) red seedless grapes, some halved and the rest kept whole 1 x large (250 g) camembert cheese fresh thyme leaves for garnish   Preheat oven to 200 °C and line a baking tray with baking paper or use a shallow oven dish. Mix oil, honey, Rooibos and thyme together in a bowl and season with pepper. Toss grapes in the Rooibos mixture. Spoon in a single layer onto the tray or into the dish. Roast for 20-30 minutes or until the skins of the grapes just start to bubble. Remove from the oven and allow grapes to cool slightly. Meanwhile, line another small baking tray or shallow oven dish with baking paper. Place cheese on top and bake for 10-15 minutes until the cheese starts to melt on the inside and lightly puffs up. Carefully remove camembert from tray and place on a serving platter. Spoon roasted grapes and any pan juices over the cheese. Garnish with thyme leaves. Serve as a delicious spread on toasted bruschetta slices, chunky fresh bread, melba toast or savoury biscuits.   Image supplied   Summer Rooibos Panna Cotta (Recipe created by Heleen Meyer)   For dessert, Rooibos brings a gentle aromatic note to this lighter-style panna cotta made with yoghurt or buttermilk. Served chilled with seasonal fruit, it’s a fitting finish to a warm evening and perfect for anyone curious to try Rooibos in sweet dishes for the first time. Serves 4–6   30 ml (2 tbsp) water 15 ml (1 tbsp) gelatine powder 250 ml (1 cup) milk 4 plain Rooibos bags 125 ml (½ cup) fresh cream 45 ml (3 tbsp) honey ½ vanilla pod, split open and seeds scraped out or 5 ml (1 tsp) vanilla essence 175 ml double-cream plain yoghurt or buttermilk seasonal fruit like fresh nectarines or peaches, raspberries or blueberries for serving edible flowers for garnish   Place the water in a shallow bowl and sprinkle the gelatine over. Allow to sponge, but make sure there are no dry pieces. Meanwhile, heat milk and Rooibos bags in a saucepan over a low heat for a few minutes until infused. Remove the bags and stir in the cream, honey and vanilla seeds and pod or essence. Stir until the honey has dissolved and heat to just below boiling point. Don’t allow the mixture to boil. Remove from the heat and stir in the gelatine until it dissolves completely. Allow mixture to cool down slightly, until you can keep your finger in the liquid. Stir the yoghurt or buttermilk into the Rooibos mixture and remove the vanilla pod. It may look as if the mixture wants to split, but continue stirring. Pour into glasses. Cover and refrigerate for three to four hours or overnight until set. Serve panna cotta with fresh fruit and edible flowers.   Cooking with Rooibos doesn’t require special equipment or advanced techniques – just a willingness to experiment with an ingredient many of us already enjoy daily. Whether used in a syrup, a roasting mixture or a dessert base, Rooibos offers subtlety rather than intensity, and its familiarity makes it easy to integrate into a variety of dishes.   As Meyer puts it, “Rooibos is woven into our daily lives, so bringing it into our cooking is simply the next, most natural step.” And for home cooks eager to add a healthy and fresh yet deeply local touch to their festive spread, it may just be time to let Rooibos do more than fill a cup – let it inspire the whole meal.   For more Rooibos-inspired ideas to brighten your festive and summer entertaining, visit sarooibos.co.za or the Rooibos Council’s social media pages: @sarooiboscouncil on Instagram and @rooiboscouncil on Facebook.

South Africa’s most loved and trusted maize meal brand, White Star, proudly announces its much-anticipated return to KwaZulu-Natal with a vibrant and deeply meaningful campaign titled “Own Your Shine.” This initiative is more than just a brand relaunch; it is a heartfelt celebration of the rich culture, food traditions, and strong community spirit that define KZN. Image supplied For decades, White Star has been a staple in South African households, lovingly woven into the fabric of daily life. It is not simply maize meal; White Star embodies a sense of comfort, connection, and cultural heritage that resonates across generations. Now, with this exciting campaign, White Star is rekindling ties with the people of KwaZulu-Natal, reaffirming its place as a beloved symbol of home and togetherness. At the heart of this campaign are three influential and inspiring individuals, all proud sons and daughters of KZN, who perfectly embody the spirit of the province: Zamani Mbatha – a celebrated actor and storyteller from Umlazi, who represents ambition, family, and the resilience of youth. Azana – an award-winning Afro-soul singer and songwriter from Durban known for her soulful voice that captures the very essence of homecoming. Chef Lucia Mthiyane – a KZN-born culinary maestra whose passion for authentic flavours and generational food heritage breathes life into every dish. From the lively kitchens of the townships to the warm, bustling family tables across the province, White Star has long been a part of KZN’s rhythm and soul. The “Own Your Shine” campaign will bring this connection to life through vibrant local activations and inspiring community upliftment initiative designed to reach and enrich households throughout Durban, Pietermaritzburg, Umlazi, KwaMashu, Inanda, and beyond. Image supplied “KwaZulu-Natal holds a powerful place in the heart of our national narrative. It is a province rich in culture and community spirit,” says Jonita Cuff, Marketing Manager for White Star. “ Our brand’s values are deeply rooted in these same qualities. Through this campaign, we are honouring the proud spirit of KwaZulu-Natal and celebrating local families with a brand that has always belonged here. No matter where life takes us, the taste of home will always be White Star.” As part of its commitment to celebrating KZN’s rich cultural heritage, White Star is proud to partner with local artisans from Cosmo Extraordinary Creations, renowned for their exquisite beadwork that beautifully depicts various elements of Zulu culture and tradition. This collaboration brings a unique and meaningful touch to the campaign with a special limited-edition range of beaded wooden spoons. Wooden spoons hold a special place in the preparation of pap, traditionally used to stir the maize meal to perfection. This natural and authentic partnership not only honours the art of traditional cooking but also showcases the vibrant craftsmanship of KZN’s beadwork heritage, bringing culture and cuisine together in a celebration of homegrown artistry and connection. Image supplied Cosmo Mafoti, founder of Cosmo Extraordinary Creations, shares his excitement about the collaboration: " Being part of a brand that has been an integral part of so many South African homes is truly an honour. Our beadwork tells the story of Zulu culture and tradition, and to see it paired with something as cherished as White Star pap feels like a perfect harmony of heritage and community. We are proud to bring this beautiful art to the everyday kitchen, making each meal a celebration of who we are." The relaunch campaign will feature a variety of exciting events and initiatives, including Shisa Nyama activations, product sampling, and store visits. Additionally, media events and township activations will further foster connection and engagement, while consumer rewards will bring tangible value and joy directly to many KZN households.

If you’ve ever heard the cheerful buzz of a tuk-tuk approaching a school gate at dawn, or followed the smell of freshly baked cookies drifting through a weekend market, you already know Bertie. It’s the small-but-mighty mobile café that has become a Southern Suburbs staple, a little burst of joy on three wheels. But behind Bertie’s charm and community magic is someone even more remarkable. This is really a story about Michelle - the thinker, the doer, the community builder and the unexpectedly brilliant entrepreneur who created one of Cape Town’s most beloved businesses without ever planning to. From Barefoot Farm Days to Big-City Business Michelle’s story begins far from the city bustle — on a citrus farm near Addo in the Eastern Cape. Running barefoot through orchards with her siblings, she grew up with the kind of practical, grounded confidence only a farm childhood gives you. Entrepreneurship wasn’t a word she used then, but it was already in her blood. At fourteen she was selling roses from the farm to classmates, her first unofficial business. After earning her BComm Management Accounting degree from Stellenbosch, Michelle spent a decade in London becoming a Chartered Management Accountant and carving out a successful corporate career. Cape Town eventually called her home in 2011, and she settled in the Southern Suburbs with her young son, Jack. She built a solid career, built community connections, and built a life she loved. What she didn’t know then was that life was quietly steering her towards building something of her own. A Community Project That Sparked a Business Bertie didn’t start with ambition. It started with generosity. As the founder of the Keurboom Park Family Market, Michelle met countless local vendors — including a small coffee shop owner who dreamed of owning a mobile coffee vehicle. Michelle didn’t just encourage him; she spearheaded the fundraising, rallied friends, sourced sponsorships, and helped raise more than R130 000 to bring that dream to life. But sometimes life veers unexpectedly. Just before the tuk-tuk was completed, the owner stepped away from the project, leaving Michelle with a nearly finished vehicle and a very big question: What now? It was a crossroads moment, the kind of moment where most people would step back. Michelle stepped forward. She took ownership of the tuk-tuk, named it Bertie (after a friend’s beagle), and made a decision that would reshape her life. Becoming “Mrs Bertie” With zero coffee experience but endless determination, Michelle hired William Mofolo - now her right hand and Operations Manager - and approached a handful of schools. Parents loved it. Kids adored it. The community welcomed Bertie with the kind of enthusiasm money can’t buy. Within weeks, the brand had personality. Within months, it had momentum. And before long, Michelle had a new nickname in the neighbourhood:  “Mrs Bertie.” She became the woman behind the wheel, figuratively and quite literally, juggling early mornings, late-night baking with her son Jack, stock management, scheduling, events, staff, and a growing fan base. Building a Business With Heart (and Cookies) What makes Bertie work isn’t just the coffee. It’s the ethos Michelle built it on: Warmth.Integrity.Community  connection.Consistency. Every barista is chosen not just for skill, but for kindness. Every interaction matters. Every cookie tastes the same because only butter is used, and every drink is served with the familiarity of a neighbour, not a franchise. Bertie became more than a mobile café, it became a trusted part of people’s daily lives. In 2023, the business earned the  KFM Best of the Cape Station’s Choice Award . Demand skyrocketed. A second tuk-tuk was added. Two bakers were hired. Michelle’s mom’s homemade lemonade recipe became a sell-out favourite. And in September 2025, Bertie hit its proudest milestone yet: Almost 6000 hot drinks sold in one month2600 cookies baked and enjoyedA thriving business born entirely from resilience, instinct, and heart Why Michelle’s Story Resonates Michelle didn’t start Bertie to chase success. She started it to solve a problem. To honour a commitment. To make something out of an unexpected situation. That’s why her story resonates so deeply. It’s not a glossy entrepreneurial fairytale, it’s a grounded, real, very human reminder that sometimes the greatest opportunities are the ones we never planned. Her strength isn’t just in the business she built. It’s in the mindset she brought to it: When life changes direction, you don’t  crumble.You   adapt.You   build.You  keep your integrity intact. And you create something meaningful. What’s Next for Michelle and Bertie? Ask Michelle and she’ll say the same thing she says to her team: “Anything is possible.” Maybe it’s Bertie’s Bakery. Maybe it’s Bertie’s Ice Cream. Maybe it’s a fleet of cheerful tuk-tuks buzzing through more communities. Whatever comes, one thing is clear: Bertie is more than a business.And Michelle is more than an entrepreneur. She is the heart, the backbone, the visionary and the quiet powerhouse proving that great things grow when passion meets purpose. To see where Bertie will be next, follow the tuk-tuk’s adventures at  www.bertieonthego.com .

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