For the bar

Flower ice cubes in large champagne coolers

Canape on arrival


Carpaccio roll-ups with pesto mayonnaise, rocket and parmesan shavings (cold)

Mini “steak and chips” roll served with a mushroom sauce (hot)

Mini black Chinese spoon filled with pea puree, swirl of roast lamb, wholegrain mustard mayo and pomegranate salsa (hot)


Pulled chicken taco topped with sour cream, corn and avocado salsa served on bean sprouts (cold)

Mini shredded peking duck boa buns served in mini Chinese steamers (hot)

Fried chicken pop served in a sticky soy and ginger sauce (hot)


Grissini stick wrapped in parma ham served with a creamy pesto dipping sauce (cold)

Chorizo and prawn skewer served with a roasted red pepper sauce (hot)

Crispy slow cooked pork belly, on a mini dish with an apple puree and garnished with micro herbs


Smoked salmon, boursin and avocado black sesame rolls topped with soy pearls served on mini plates with a mini wooden fork (cold)

Black sesame crusted tuna topped with wasabi mayo, deepfried ginger served with soy dressing in a Chinese spoon (hot)

Mini red panko prawns served on horseradish mayo and pickled beetroot relish (hot)

Teriyaki glaze salmon skewered on a red ethic bamboo skewer with wasabi mayo (hot)


Mini apple, brie and caramelized almond bites (cold)

Mini antipasta skewers with tortellini pasta, olives and tomato drizzled with basil pesto (cold)

Fried mozzarella served in a spoon with marinara sauce and micro basil leaves (hot)

Mini beetroot foldovers with blue cheese, pumpkin seeds and dates (cold)

On the Green table

We will do 3 tapas boards along the table

Swirls of parma ham


Black forrest ham

Beetroot hummus

Chickpea hummus

Mushroom pate




Roasted nuts

Marinated olives

Marinated artichokes

Freshly sliced bread

Fresh grapes

Fresh berries

Tapas display inside

We will do a rustic display with different levelled heights wooden crates

Thinly sliced parma ham

Swirls of salami

Swirls of coppa

Black forrest ham

Black pepper ham

Bunches of fresh grapes

Whole seasonal fruit

Olive bread sticks

Twisted bread sticks

Sliced ciabatta bread

Marinated olives

Marinated artichokes

Marinated mushrooms

Marinated peppers

Assorted hummus

Zatar hummus

Red pepper hummus

Beetroot hummus

Mushroom pate

Creamy artichoke dip


Variety of cheeses including


Matured cheddar



Served with homemade preserves

 Plated starter options

Swirls of parma ham and melon topped with fresh rocket drizzled with balsamic reduction

Caesar chicken croquettes topped with parmesan shavings drizzled with homemade Caesar dressing topped with fresh chives and beetroot micro leaves

Tempura broccoli, marinated wild mushrooms, edamame beans served on siracha mayo pull garnish with micro herbs and edible flowers

Ricotta fritters topped with sour cream, hot smoked salmon and beetroot relish, alfafa sprouts and watercress

Vegetarian sushi salad – cucumber ribbons, rocket, pickled ginger, wasabi mayo, soy pearls, edible flowers garnish with black and white sesame seeds

 Seared scallops on minted pea puree, drizzled with a lemon dressing and served with micro pea shoots

Delicious cheese pannacotta topped with slow roasted heirloom tomatoes, black olive crumb, basil pesto garnish with basil coral shard

Roasted beetroot, orange and avo salad with rocket drizzled with balsamic reduction, roasted hazelnuts garnish with micro herbs

Layered caprese salad with marinated aubergine and fresh avocado served on a brush of basil pesto topped with balsamic reduction, savoury tapioca pearls and edible flowers

Slow roasted tomato and basil soup topped with a zig zag bruchetta shard topped with tomato salsa, chilli pearls, crème fraiche and edible flowers

Roasted sweet pepper, ricotta and parmesan tarts topped with marinated red and yellow peppers, marinated mushrooms and deep-fried basil drizzled with basil pesto garnish with baby edible flowers

Plated main course choices

Herb crusted beef fillet topped with béarnaise sauce served on caramelized onion mash potato, butternut puree, pan fried mushrooms and spinach topped with slow roasted tomatoes

 Marinated beef fillet medallions with rich red wine jus, creamed spinach puree, butternut dauphinoise potatoes, and baby stem carrots topped with beetroot phyllo shard

Balsamic marinated beef fillet served on potato fondant, beetroot pull, bordelaise jus served with roasted beetroot wedges, marinated red onion and baby stem carrots

Gremolata rack of lamb served on roasted vegetable and chickpea cous-cous topped with a marinara sauce garnish with deep-fried butternut and pea shoots

Incredible moist deboned lamb shank served on caramelized onion mash potatoes, chunky roasted butternut,  pea puree garnish with crispy saffron battered onion rings

Caprese stuffed chicken breast topped with creamy basil pesto sauce served on sundried tomato and potato croquettes, pan fried asparagus topped with deep-fried basil leaves

 Herbed stuffed chicken breast topped with a mustard and tarragon sauce served on potato croquettes, baby stem broccoli topped with deep-fried leeks with honey and back sesame seeds

Chicken tenderloin topped with creamy spinach and artichoke sauce served on butternut mash potatoes topped with roasted vine tomatoes and deepfried kale

 Glaze stuffed salmon with creamed spinach and feta served on crushed new potatoes, asparagus topped with baby beetroot leaves

 Herb crusted kabeljou served on a trio of quinoa, pea puree, baby carrots drizzled with a creamy lemon butter sauce garnish with thinly sliced celery ribbons

 Vegetarian option

 Five herbed ravioli with chanterelles, roasted tomato coulis and basil oil

 Ravioli topped with pan fried wild mushrooms, sundried tomato topped with shredded basil and baby spinach

 Trio of quinoa with roasted vegetable and chickpea topped with a miso roasted aubergine steaks, beetroot hummus topped with alfafa sprouts

 Plated dessert options

Individuel orange cake topped with yuza mousse, bulee orange segments, orange couli and orange tapioca pearls

White chocolate salted caramel tart topped with honeycomb shards, salted candy nuts topped with edible chocolate leaves, freeze dried berries, nougat bites and micro mint leaves

White chocolate and berry pannacotta served in beautiful glass topped with pomegranate and pink glass tuille topped with strawberry chocolate leaves and mini berry macaroon

White chocolate cheesecake  served with a berry salad, berry tapioca pearls, mini meringue kisses, edible flowers

Lemon tart, vanilla macaroon and a burnt meringue, bubble chocolate shard, nastritium leaves, edible flowers

 Mini red velvet swiss roll, berry sorbet, berry profiterole with a brush of berry couli

 Cheese and dessert – poached pear, baklava, strawberries, blue cheese, boccocini topped with edible flowers and a poppy seed dressing

 Chocolate dome mousse, chocolate soil, mango couli, mango cubes with a chocolate pull

 We will do a large display with different levelled stands for guest to help themselves

Mini chocolate opera cakes topped with chocolate curls and edible chocolate pearls

Mini layered pistachio cake garnish with chocolate and crushed pistachio nuts

Selection of gourmet mini tarts including:

Mini chocolate mousse tarts topped with Ferrero roche truffle

Mini lemon tarts topped with crystalized lemon zest

Mini purple fruit tarts topped with fresh fruit

Vases filled with white and dark belgium flower shards

Heart shaped peanut butter cookies

Mini round fruit tart topped with blueberries

Mini square lemon tarts topped with meringue and edible flowers

Mini cheesecake square pops

Mini berry pavlova topped with fresh berries

Mini vanilla naked cakes topped with fresh roses

Mini peanut butter, marshmallow clusters

Homemade nougat with cranberries

Strawberry and grape skewers

Gold brush macaroons piled high on a cake stand

Gold cake pops standing upright

Individual tiramisu topped with chocolate leaves

Designer spoons topped with white chocolate mousse, edible flowers and dark chocolate shavings

Mini berry pannacotta topped with fresh berries and mint










2019 Wedding Trend Showcase – The most anticipated event in every bride’s calendar

Join By Word of Mouth (voted Johannesburg’s Best Caterer for 19 consecutive years in a row) for their 5th annual Wedding Trend Showcase at the Polo Room on Sunday, the 10th of March.

Wedding Trend Showcase will exhibit the latest in wedding trends and culinary delights: a curation of internationally inspired wedding décor designs; bespoke wedding cakes as well as an exquisite display of tailor-made menu choices. Attendees can indulge in By Word of Mouth’s extraordinary tasting stations and wine bar as they make their choices for their own wedding day.

The Polo Room, 1 Forrest road, Inanda club, Sandton at 10:30am till 4pm. Tickets are at R300 per person. To book your tickets email Zelda.nhapi@bywordofmouth.co.za or phone 011 553 7600.




Tailor Made Health Breakfast Menu at R195 per person excluding VAT

On arrival

Drinks on arrival @ R85 per person excluding VAT

Wine coolers with crushed ice served with bottles off:
Assorted vegetable juices including:

Spinach and kale

Beetroot and apple

Carrot and ginger


Assorted flavoured smoothies

Berry and banana smoothie

Mango and passionfruit smoothie


Assorted fruit juices in bottles:




We will do a beautiful display with handpicked platters incorporating your colour scheme

Mini breakfast parfait – almond milk, cashew nuts, chai seeds, oats and berries (vegan)

Tumblers filled with chunky fruit salad topped with freshly picked mint

Mushroom frittata topped with roasted tomato and rocket salad

Health muffin topped with toasted pumpkin seeds

Breakfast poke bowl – Fluffy quinoa, crispy spiced chickpeas, mixed green topped with mouthwatering red pepper sauce

Rye crostini topped with smoked salmon, herbed crème fraiche and avocado







Tailor made menu @ R450 per person excluding VAT – including cutlery, crockery and flowers

On arrival

Canape station served on designer plates according to your colour scheme

Mini black chicken taco topped with mango and chilli salsa served on fresh limes

Mini square new age tart – artichokes, leeks, pear, avocado, caramelized onion and gorgonzola

Chilli and pernod-spiked tomatoes with feta and black charcoal prawns 

Mini skewered rolled beef with hot cherry peppers, mozzarella and basil served with a fluffy mustard sauce

Harvest table

An opulent display with beautiful dishes and fresh herbs

Balsamic marinated rare roasted fillet sliced and served with a reduced balsamic cream sauce, garnished with wild rocket and vine tomatoes

Soy and ginger glaze salmon served on baby spinach leaves 


Our famous chicken mandalay with noodles, spring onion and toasted almonds

Roasted vegetable tart with basil pesto and fresh rocket

Accompanied by:

Chargrilled sweet potato salad drizzled with a lime and coriander dressing

Caramelised butternut salad with crumbled feta, roasted seeds and sliced avocado, finished with rocket and lemon honey yoghurt dressing

Baby spinach salad with dried cranberries, candied pecan nuts, mushrooms and drizzled with Dijon Mustard dressing

Roasted beetroot wedges drizzled with a balsamic reduction topped with toasted pumpkin seeds and fresh rocket

On the table

Assorted flavoured hummus including:

Chickpea hummus

Beetroot hummus

Served with ciabatta, pita crisps and flatbreads

Something sweet

Our famous number or letter biscuit layered birthday cakes – (please liase with your co-ordinator about the letter or the number you require)

Cheeseboard on the table

Opulent cheese display – trio of gourmet cheeses served with homemade preserves, fresh seasonal fruit, plump grapes, assorted biscuits and sliced fresh breads with vases of crispy phyllo shards, crunchy honeycomb garnished with plump blushing strawberries

Mini nougat bites and malakoffs




Drink on arrival

Sparkling Christmas tree cocktail – Gin and cranberry juice cocktail with sugared rosemary and cranberry branches for garnish

Canapés to be passed around – please select 3 options

We will garnish the plate with Christmas balls, Christmas ribbon, and Christmas tree leaves or alternatively we can do a modern white Christmas – platters to be garnished with white ribbon, fairy lights, Perspex plates and touches of silver

Warm pecorino croquettes with glazed gammon and brie topped with fresh herbs

Crispy fried butternut ravioli with sage cream sauce in a mini white toity pot topped with fresh herbs

Christmas tree shaped peppered shortbread topped with fluffy parmesan mousse and red pepper marmalade

Chilli and pernod-spiked tomatoes with feta and black charcoal prawns served in a glass bubble pot topped with a tortilla shard and lime wedge

Pear, biltong carpaccio, herbed boursin cheese bite with fig preserve garnish with baby arugula leaves served on a gold spoon

Asparagus risotto pop served in a mini dish with a minted pea puree and spiked with a black prism skewer with a lemon hollandaise sauce

Plated Starter (please select 1 option)

Fifteen Christmas salad – Mozzarella, parma ham, radicchio, rocket, clementine slices topped with parmesan shavings and drizzled with balsamic reduction


Stacked salad of beetroot, sliced green apple and marinated red onion sprinkle with caramelized pecan nuts drizzled with balsamic reduction garnish with a crispy bacon shard


Merlot roasted beetroot with figs and goat’s cheese garnish with baby rocket leaves drizzled with a honey dressing


Griddled asparagus with five herb ravioli drizzled with a sage cream sauce garnish with parmesan crisps and beetroot micro herbs


Herb roulade with beetroot mousse, balsamic roasted beetroot, beetroot hummus, boursin cheese and beetroot macaroon

Plated Main (please select 1 option)

Honey roasted duck breast and confit leg beignet served on orange parsnip puree, heirloom carrots, grilled baby leeks, cherry chutney, potato dauphinoise and cognac cherry jus


Turkey wellington with mixed wild mushroom stuffing served with roasted honey baby stem carrots, buttered Brussel sprouts, roasted new potatoes topped with fresh thyme


Cured pork belly with rosemary roast potatoes, butternut with thyme, honey and nutmeg, fine beans and mange tout and served with a cranberry jus


Herb crusted seabass with cauliflower puree, wild mushroom and butternut quinoa drizzled with creamy lemon butter sauce topped with beetroot coral shard


Salmon with a cranberry and thyme crust served with buttered mash potatoes, pan fried asparagus drizzled with a sage cream sauce


Stuffed fillet with spinach, feta and sundried tomatoes served with caramelized onion mash potatoes, roasted beetroot wedges, pea puree garnish with fresh herbs

Vegetarian – we will do 10% vegetarian

Griddled asparagus with five herb ravioli topped with sage cream sauce topped with parmesan shavings and fresh rocket

Plated Dessert – please select 1 option

Deconstructed tiramisu – Mascarpone mousse, coffee soaked sponge, espresso gelee, cocoa macaroon, cocoa nib couli and chocolate soil


A creamy vanilla pod pannacotta, sprinkled with freshly made homemade honeycomb and drizzled with a berry compote garnish with a flower chocolate shard


Warm Christmas mince pies topped with toasted almonds and fluffy brandy butter garnish with fresh cherries and mint


Plated cheese and baklava – strawberries, poached pear, rocket, baklava, gorgonzola, brie, edible flowers and poppy seeds

Tea and coffee served with our famous mini mince pies finished with a Xmas brandy butter and flaked toasted almonds



R450 per person excluding vat

Drink on arrival at R12 per person excluding vat – (alcohol to come from the bar)

White Christmas coconut margarita punch garnished with cherries and rosemary 

Canape served on arrival – please choose 3 options @ R65 per person excluding VAT

We will garnish the plate with Christmas balls, Christmas ribbon, and Christmas tree leaves or alternatively we can do a modern white Christmas – platters to be garnished with white ribbon, fairy lights, and touches of silver

Mini Blue cheese, beetroot and caramelized pear tart topped with micro herbs

Mandarin and duck rice paper rolls with spring onion, cucumber and coriander

Roast beef, horseradish cream on Yorkshire puddings with cranberry sauce 

Crisp bruschetta topped with Parma ham, torn buffalo mozzarella and figs, garnished with fresh basil and balsamic drizzle 

Mini star shaped parmesan shortbread topped with parmesan mousse and red pepper marmalade 

Mini smoked salmon roll-up topped with caper and tomato salsa and wholegrain mustard sauce and lemon tapioca pearls

Pear, biltong carpaccio, herbed boursin cheese bite with fig preserve garnish with baby arugula leaves served on a gold spoon

Mini black chicken taco topped with mango and chilli salsa served off fresh limes

Mini square new age tart – artichokes, leeks, pear, avocado, caramelized onion and gorgonzola

Chilli and pernod-spiked tomatoes with feta and black charcoal prawns served in a glass bubble pot topped with a tortilla shard and lime wedge

Mini pea salad with chilled pea mousse, herbed crème fraiche, slow roasted tomatoes and toasted bruschetta shard

Cold Buffet main course

We will do a display using different levelled plinths incorporating different plates and loads of fresh herbs

Choose 3 protein option

Stick whole gammon topped with pomegranate seeds

Hot smoked salmon with cucumber ribbons, thinly sliced radishes, baby herbs drizzled with a horseradish dressing

Seared and marinated salmon skewers served on baby spinach leaves drizzled with a lemongrass dipping sauce 

Balsamic beef fillet topped with a reduced balsamic cream sauce, roasted vine tomatoes and fresh herbs

Chilli chicken topped with tomato, cashew nuts and spring onion

Accompanied by – choose 4 salads

Orange, fennel and wild rice salad drizzled with a dijon mustard dressing

Baby spinach, strawberry and peanut brittle salad

Roasted vegetable cous-cous salad served with a harissa dressing

Pile of asparagus topped with hollandaise sauce and red pepper salsa

Chunky roasted butternut salad with rocket, feta avocado, toasted pine nuts and pomegranate seeds

Star shaped watermelon, feta and olive salad topped with marinated red onion 

Caprese salad drizzled with a basil pesto dressing topped with fresh basil

Bread on the table 

Xmas tree garlic bread topped with chopped flat leaf parsley


Assorted bread served with beetroot hummus, butternut hummus and chickpea hummus

Buffet Desserts – choose 5

We will do a display with different levelled cake stands for guest to help themselves

Traditional Christmas Yule log dusted with icing and finished with a sprinkling of red seasonal berries and garnished with holly

Mini Christmas mince pies dusted with icing sugar served with fluffy brandy butter 

Large Pavlova topped with whipped cream and fresh berries

Large lemon tart topped with mini meringue kisses, fresh berries and holly

Nutmeg crème Brule, topped with festive spiced nut praline and garnished with sweet fondant holly

Homemade panna forte squares, dusted with “snow” and finished with fondant stars

Cheesecake topped with cherries and strawberries

Tea and coffee served with ginger bread cookies and shortbread

Cheeseboard display @ R65 per person excluding VAT – we recommend to cater or 50% of the guest

Opulent cheese display – trio of gourmet cheeses served with homemade preserves, fresh seasonal fruit, plump grapes dusted with edible glitter, assorted biscuits and sliced fresh breads with vases of crispy phyllo shards, crunchy honeycomb and our famous brownie bites dusted with icing sugar and garnished with plump blushing strawberries




By Word of Mouth has been voted the Best Caterer in Johannesburg in the 2018 Best of Joburg Readers’ Choice awards for a record 19 years in a row.

Now in its 20thyear, the Best of Joburg awards are a barometer of the city’s “best of the best”, with winners selected by the people who matter most: the public. Leisure Options magazine readers vote for these awards which cover over 100 categories.

By Word of Mouth founder and chairperson Karen Short was thrilled with the accolade. “A huge thank you to all our clients and friends for trusting us with all their special occasions,” she said. “It’s a privilege to do these events and we are so grateful for their loyalty and support.”

It’s one thing to be recognised for excellence, but to do it consistently for almost two decades is what makes this achievement exceptional. Since 1993, By Word of Mouth has perfected the art of putting on the most talked about events in South Africa. 25 years later, the catering and events company has become synonymous with innovation and quality – whether it’s catering a private dinner for the King of Ghana, or providing unique designer menus at large events such as the ABSA Champagne Festival, the Vodacom Durban July or the Nedbank International Polo.

Beyond offering exquisite food, By Word of Mouth also curates entire events, pulling various elements together like layout and floral design, hiring, décor, beverages, front of house managers and waiters. In this way, guests are treated to a cohesive experience that stays with them long after the last champagne cork has been popped.  Some recent examples of these events include the SingularityU South Africa Summit, the JP Morgan Corporate Challenge and the Investec 20 Years Celebration.

With an impressive client list By Word of Mouth has proven once again that it leads the way when it comes to catering in the City of Gold, and fully deserves its most recent accolade.


Drink on arrival

Christmas spritzer with prosecco and peach schnapps garnished with pomegranate seeds and rosemary sprig

We will garnish the plate with Christmas balls, Christmas ribbon, and Christmas tree leaves or alternatively we can do a modern white Christmas – platters to be garnished with white ribbon, fairy lights, Perspex plates and touches of silver

Star shaped pepper shortbread topped with brie and cranberry jelly garnish with caramelized pecan nuts

Mini cheese scones topped with glazed gammon and sweet mustard sauce topped with chopped chives

Chicken liver pate pots with blueberry and balsamic glaze served with twisted bread sticks

Stylish charcoal black prawn cocktail served in a designer glass pot topped with a petit lime wedge, baby sprouts and mini skewer

Mini potato rosti topped with herbed crème fraiche, gravlax and beetroot relish

Mini duck and cherry pot pie topped with a flaky pastry lid and fresh rosemary

Parma ham, mozzarella and figs skewer, garnished with fresh basil and balsamic drizzle

Golden baked artichoke gratin served on a Chinese spoon, topped with slivers of tangy red pepper marmalade and pink peppercorns

Crispy slow cooked pork belly on a mini dish with an apple puree 

 A mille feuille of pear and gorgonzola drizzled with a balsamic reduction served on a mini plate

Something sweet

Xmas chocolate brownie dusted with icing sugar garnish with holly and berries

Mini white chocolate Christmas rocky road with gold dust

Mini fridge cake Christmas pudding dusted with icing sugar

Mini pots of vanilla bean pannacotta topped with mulled wine jelly and finished with fresh summer berries

Apple mince pies, served warm and accompanied by fluffy brandy butter topped with toasted flaked almonds

Tea and coffee served with millionaire shorbread @ R18 per person excluding VAT

Cheeseboard display using different layered stands and slabs incorporating the theme on the display @ R65 per person excluding VAT

Opulent cheese display – trio of gourmet cheeses served with homemade preserves, fresh seasonal fruit, plump grapes, assorted biscuits and sliced fresh breads with vases of crispy phyllo shards, crunchy honeycomb and our famous brownie bites dusted with icing sugar and garnished with plump blushing strawberries




The Achievement in Catering & Events (ACE) awards honor those who have worked tirelessly to keep their clients thrilled and their companies on the cutting edge. Each year, caterers and event planners from around the globe submit their best work from the past year in hopes of being recognized as the best in the industry. Catersource’s annual awards show, also including the ICA CATIE awards, took place in Las Vegas at Caesars Palace on February 19, 2018.

Each company submitted two events for ACE consideration. Here is a look at the two events that elevated By Word of Mouth in the category of finalist, International.

ONE: Wild, Wild West

“JP Morgan is one of the largest and most successful investment companies around the globe, and we’re privileged that they call on our event planning expertise for the VIP tent at their annual Corporate Challenge series, year after year,” said Karen Short, chairlady and founder, By Word of Mouth.

All photos courtesy of the caterer

“Organizing this event pushes us to be extremely creative, as we have to come up with unique elements that will surprise and delight our guests, many of whom have been attending for years. It’s crucial that we create something exceptional in South Africa to stand out from the rest,” she continued.

JP Morgan supplied the theme, “Wild West” and as with previous years, we had free reign to design the entire event. We’re all about details when it comes to curating the entire experience: from the very first moment our guests caught sight of the specially sourced red Bedouin tent that was reminiscent of a saloon, we wanted them to feel as if they had been transported straight into an authentic Western movie.

Costumes and catering go hand-in-hand: the BWOM staff

A stunning ‘chandelier installation’ custom-made out of straw hats hung above a bucking bronco, providing a dramatic talking point

Galvanized buckets were filled with ice cold “cowboy” beers

A variety of designer “cactus” cupcakes were served on wood carnival trays

The team struck gold when, after months of searching, they found a striking red Bedouin tent, which looked exactly like saloons of old. With its installation, guests were transported to a dusty one-horse town, with swinging saloon doors, giant cut-out cacti and the chance to spot a cowboy around every corner.

To see a full article click here:






The annual By Word of Mouth Festive Market & Workshops will be hosted at The Polo Room at the Inanda Club in Sandton on Saturday the 6th and Sunday the 7th of October 2018.
The popular, high-end, festive outdoor market will run alongside The Edible Gifting and The Art of Icing Biscuits Workshops.
Workshop times:
9:00am – 11:30am (The art of icing biscuits by The Biscuit Studio, Beginners Christmas Class)
1:30pm – 4:00pm (The art of icing biscuits by The Biscuit Studio, Beginners Christmas Class)
Cost of this workshop is R500 pp. This is a basic class, no previous icing experience is needed. Come learn to decorate gorgeous iced biscuits. You’ll be icing 6-8 Christmas themed biscuits.
10:00am – 11:30am (Edible Gifting Workshop by Karen Short)
12:00pm – 2:30pm (The art of icing biscuits by The Biscuit Studio, Beginners Christmas Class)
2:30 pm – 4:00pm (Edible Gifting Workshop by Karen Short)
The cost of Edible Gifting class is R280pp.
For those visiting the market only, an entrance fee of R70 will be payable at the door.
Market will be open from 10:00am to 6:00pm on Saturday and 10:00am to 5:00pm on Sunday.
To book your tickets
email Zelda.Nhapi@bywordofmouth.co.za or phone 011 553 7600