Wine Of The Week

Peter Falke Blance De Noir

The exclusive winery of Peter Falke is nestled against the majestic slopes of the Helderberg Mountains in the heart of the Stellenbosch winelands, South Africa. Groenvlei Farm is home to rambling magenta bougainvillea, delicate scented roses and wild lavender growing alongside carefully cultivated vineyards.
Dating back to the 18th century, the traditional gabled Cape Dutch buildings of the wine estate belie a contrasting modernity within. The stately old homestead is partnered by a “boutique” winery, contemporary wine tasting room and luxurious outdoor lounge which have established Peter Falke Wines as the most elegant and serene sundowner retreat in the winelands.


Easter Eggs Galore

It’s that time of the year again, and you can’t beat our prices, part of the R150 Million savings the SPar is offering nationwide.

Easter Eggs Galore


The Best Braai Deals By Far

presented by The Spar Steak Co.

Cheesy Savour Churros

Makes about 20



    • 1 cup SPAR cake flour
    • 2 tsp mixed dried herbs or chopped SPAR Freshline fresh herbs
    • 2 Tbsp SPAR baking powder
    • ½ teaspoon salt
    • 1 cup boiling water
    • ¼ cup SPAR grated cheddar cheese
    • 2 Tbsp SPAR grated cheddar cheese


  • 1 Tbsp SPAR margarine
  • 1 Tbsp SPAR cake flour
  • 1 SPAR full cream cup milk
  • 1 cup grated SPAR cheddar cheese
  • Salt to taste


  • To make the cheese dip, melt the margarine in a small saucepan over medium heat.
  • Add flour and whisk together for 2 to 3 minutes.
  • Whisk the milk into the flour and margarine paste and continue to whisk together until the mixture is smooth. Simmer over a low heat, stirring occasionally until the sauce is thick enough to coat the back of a wooden spoon, 3 to 4 minutes. Season to taste.
  • Remove from heat and stir in the grated cheese.
  • Set aside and keep warm (stir in 1 Tbsp of hot milk at a time if the dip gets too thick).
  • For the churros mix the flour, herbs, baking powder, and salt in a mixing bowl, and whisk together.
  • Stir in the boiling water and continue stirring until it comes together in a ball then gently fold in ¼ cup grated cheese until just mixed.
  • Transfer half of the dough into a piping bag fitted with a small to medium star tip.
  • Holding the piping bag over the hot oil, carefully squeeze about 5 cm of dough from the piping bag and cut the end off with a pair of kitchen scissors.
  • Repeat quickly until you have several churros frying, making sure not to overcrowd the oil.
  • Fry the churros for 4 to 5 minutes or until golden brown and crisp.
  • Transfer to a tray lined with paper towels and season with salt.
  • Repeat until all the dough is fried.
  • Arrange on a platter and serve with a bowl of hot cheese dip.