Puuza Thursday!

Yep, it’s mini-Friday already! Can you believe? Check out these specials at TOPS for Thursday only!

Prices Locked On The Following Products

Always looking after our customers with a range of products with prices locked for two weeks.

Price Locked Products

 

 

 

 

 

WINE OF THE WEEK

Introducing our new Wine Of The Week column from TOPS. This week, it is Illimis. With Tasting Notes like ‘Turkish delight enrobed in dark chocolate with inviting Christmas cookie spice aroma’ you know this is going to be a favourite.

 

Wine Of The Week

HOW TO ASSEMBLE A BEAUTIFUL SNACK PLATTER

INGREDIENTS

  • CRISPY HONEY NUTS
  • 200g nuts of choice (SPAR choice grade cashews, almonds, pecan nuts, mixed nuts)
  • 3 Tbsp SPAR honey
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • Salt
  • 2 Tbsp SPAR brown sugar
  • SALAMI ROSES
  • Shot glass
  • 10 slices of salami

METHOD

  • CRISPY HONEY NUTS
  • Melt the honey, smoked paprika and cumin together in the microwave for 30 seconds. Mix well.
  • Mix the nuts into the honey and coat well.
  • Spoon into a baking tray that’s lined with baking paper.
  • Roast in a preheated oven of 160ºC for 20 minutes; give it a stir halfway through.
  • When it comes out of the oven, sprinkle the sugar and leave to cool.
  • SALAMI ROSES
  • Start by folding a slice of salami over the rim of the glass – half inside the glass and the other half hanging over the outside of the glass.
  • Continue like that, making sure the salami slices overlap.
  • When the slices are done, and the rim is completely coated, turn the glass over and press down. Carefully remove the glass.
  • You should be left with a lovely rose. Practice makes perfect.

 

Cheers Magazine

Don’t forget that you can read our TOPS Cheers Magazine for free online here

 

SPAR Savour Magazine

We also have the SPAR Savour Magazine that is free to read online and can also be downloaded here – Issue 109 is titled ‘Bring On Summer’