{"id":44781,"date":"2026-10-01T14:39:17","date_gmt":"2026-10-01T12:39:17","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=44781"},"modified":"2026-10-01T14:42:56","modified_gmt":"2026-10-01T12:42:56","slug":"lets-eat-drink-and-be-merry","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/lets-eat-drink-and-be-merry\/","title":{"rendered":"Let’s eat … drink, and be merry!"},"content":{"rendered":"

BASIL AND LEMON PESTO PASTA
\n<\/strong>This dish is quick and easy, and you can change up the veggies depending on what you have on hand.<\/p>\n

\"\"<\/a>You\u2019ll need:<\/strong> 750g baby marrows; 1 cup frozen peas; \u00bc cup butter; 1 small onion, peeled and sliced thinly; 3 cloves garlic, thinly sliced; salt and pepper, to taste (we love Oryx Desert Salt); juice and zest from one lemon; 3 to 4 tsp Pesto Princess Basil & Lemon Pesto; 500g fresh tagliatelle (spaghetti or any pasta you have on hand will work); 100g feta cheese, crumbled; fresh basil to serve (optional)
\nTo make:<\/strong> Use a spiraliser or potato peeler to create long thin strips of baby marrow. Keep the baby marrow strips and frozen peas in a colander. Bring a large pot of salted water to the boil. Meanwhile, melt the butter over low heat in a large pan, until lightly browned. Add the garlic and onions and cook until translucent. Season with salt and pepper. Turn off the heat and add the lemon juice and Pesto Princess Basil & Lemon Pesto and stir to combine. Cook the pasta according to instructions and once ready, drain over the colander containing the veggies to warm them. Reserve one cup of pasta water. Pour the pasta and veggies into the pan with the onion and garlic. Add a touch of reserved pasta water if needed and toss to coat evenly over a low heat. Serve with<\/strong> crumbled feta cheese, fresh basil and lemon zest.<\/p>\n

\"\"<\/a>When you\u2019re keen for a scrumptious, tasty meal … but too busy for all the faff. That\u2019s when ready-made pesto sauces, spice pastes, dips and ready-to-use cooking sauces come to the rescue. These Pesto Princess<\/strong> jars of deliciousness are free of preservatives, thickeners, emulsifiers and colourants. What\u2019s not to love! Brilliant range … some of our faves are the Harissa Paste, Butter Chicken Curry Sauce, and the Coriander and Chilli Hummus.
\nDetails and more recipes on pesto.co.za<\/a><\/p>\n

BRAAIBROODJIE JAFFLE WITH RED PESTO
\n<\/strong>Planning a weekend getaway, an epic camping trip or just want those holiday vibes at home? You need the Braaibroodjie Jaffle with Red Pesto.<\/p>\n

\"\"<\/a>You\u2019ll need:<\/strong> About 4 Tbsp butter; 10 large slices of white bread; 1 red onion, sliced into rings; 5 Tbsp Pesto Princess Red Pepper Pesto; 1\/4 cup mayonnaise; 200g Cheddar cheese, grated; 2 ripe tomatoes, sliced; Pesto Princess Chimichurri
\nTo make:<\/strong> Butter the bread on one side only. Place a red onion ring onto the jaffle iron and then one slice of bread, buttered side down. Spread a dollop of Pesto Princess Red Pepper Pesto and mayonnaise onto this slice. Layer on the grated cheese and top with tomato slices. Season to taste. Cover all the goodies with the other slice of bread, buttered side facing up, and close the jaffle iron. Trim ends, if you are that way inclined! Braai over medium to hot braai coals. Serve with<\/strong> Pesto Princess Chimichurri.<\/p>\n

LEMONY CHICKEN TRAY BAKE
\n<\/strong>\"\"<\/a>Few things feel as effortless \u2013 or as satisfying \u2013 as a tray bake that looks after itself in the oven. In this version, tender chicken roasts with lemon, feta and herbs. The flavours are bold and fresh … tangy feta, juicy chicken and bursts of citrus, all ready to scoop up with warm flatbreads for an easy, crowd-pleasing meal. A dish perfectly lifted with Spier\u2019s expressive coastal Sauvignon Blanc. Serves 4.
\nYou\u2019ll need:<\/strong> 700-800g boneless chicken breasts, with or without skin; 1 lemon (preferably seedless), finely sliced; 400g feta cheese, roughly crumbled (leave large chunks); 70g (about 1 cup) pitted green olives; 4 tablespoons extra virgin olive oil; a few sprigs of thyme, woody stems discarded, leaves scattered; 1 tsp dried oregano; salt & pepper to taste; a handful of Italian parsley, roughly chopped (optional); toasted flatbreads, hummus or tzatziki for serving (optional)
\nTo make:<\/strong> Preheat the oven to 220\u00b0C.
\nIn a medium-sized baking tray, arrange the chicken breasts with a few lemon slices on top, then add the feta and olives. Drizzle all over with olive oil, scatter with thyme & origanum, and season with salt & pepper.
\nBake in the preheated oven for 20-25 minutes depending on the thickness of the chicken \u2013 the feta should be lightly toasted on the edges and the meat just cooked. Remove from the oven and leave to cool for at least 15 minutes in the pan juices.
\nServe warm<\/strong> or at room temp, with parsley, flatbreads, salad and, optionally but recommended, your choice of hummus or tzatziki.\"\"<\/a><\/p>\n

THE WINE…
\n<\/strong>Crisp, coastal and full of energy, Spier Seaward Sauvignon Blanc 2024 brings a lively lift to this lemony, herb-filled dish. Notes of green fig, blackcurrant and ripe tropical fruit pair with the dish\u2019s freshness, while a touch of coastal salinity brings an added je ne sais quoi. The white wine\u2019s vibrant acidity cuts through the creamy feta and tender chicken, leaving a clean, lingering finish. It\u2019s bright, expressive and full of seaside character.
\nR160 a bottle from spier.co.za<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

BASIL AND LEMON PESTO PASTA This dish is quick and easy, and you can change up the veggies depending on what you have on hand. You\u2019ll need: 750g baby marrows; 1 cup frozen peas; \u00bc cup butter; 1 small onion, peeled and sliced thinly; 3 cloves garlic, thinly sliced; salt and pepper, to taste (we […]<\/p>\n","protected":false},"author":7,"featured_media":44782,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475],"tags":[9305,14513,4683,14512,14511,14510,1329],"class_list":["post-44781","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","tag-braaibroodjie","tag-jaffle","tag-pasta","tag-pesto","tag-pesto-princess","tag-seaward-wine","tag-spier"],"yoast_head":"\nLet's eat ... drink, and be merry! - Get It Ballito & Umhlanga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/lets-eat-drink-and-be-merry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Let's eat ... drink, and be merry! - Get It Ballito & Umhlanga\" \/>\n<meta property=\"og:description\" content=\"BASIL AND LEMON PESTO PASTA This dish is quick and easy, and you can change up the veggies depending on what you have on hand. You\u2019ll need: 750g baby marrows; 1 cup frozen peas; \u00bc cup butter; 1 small onion, peeled and sliced thinly; 3 cloves garlic, thinly sliced; salt and pepper, to taste (we […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/lets-eat-drink-and-be-merry\/\" \/>\n<meta property=\"og:site_name\" content=\"Get It Ballito & Umhlanga\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GetItMagNC\" \/>\n<meta property=\"article:published_time\" content=\"2026-10-01T12:39:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-01T12:42:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/10\/lets-eat-drink-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1248\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Kym Argo | Group Editor\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@GetItMagNC\" \/>\n<meta name=\"twitter:site\" content=\"@GetItMagNC\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kym Argo | Group Editor\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/lets-eat-drink-and-be-merry\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/lets-eat-drink-and-be-merry\\\/\"},\"author\":{\"name\":\"Kym Argo | Group Editor\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/#\\\/schema\\\/person\\\/8c791bd34f01c342b1f52e57fae7b7a9\"},\"headline\":\"Let’s eat … drink, and be merry!\",\"datePublished\":\"2026-10-01T12:39:17+00:00\",\"dateModified\":\"2026-10-01T12:42:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/lets-eat-drink-and-be-merry\\\/\"},\"wordCount\":824,\"image\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/lets-eat-drink-and-be-merry\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/wp-content\\\/uploads\\\/sites\\\/4\\\/2026\\\/10\\\/lets-eat-drink-scaled.jpg\",\"keywords\":[\"braaibroodjie\",\"jaffle\",\"pasta\",\"pesto\",\"pesto princess\",\"seaward wine\",\"Spier\"],\"articleSection\":[\"FOOD & WINE\"],\"inLanguage\":\"en-ZA\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/lets-eat-drink-and-be-merry\\\/\",\"url\":\"https:\\\/\\\/getitmagazine.co.za\\\/ballito-umhlanga\\\/lets-eat-drink-and-be-merry\\\/\",\"name\":\"Let's eat ... drink, and be merry! 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