sriracha & sedgwick’s roast chicken

Roast Chicken

A roast for Sunday lunch can’t be beaten. A roast that takes just about no effort is even better. A few simple ingredients paired beautifully, can make a lunch set for the books.

Give my Sriracha and Sedgwick’s Roast Chicken recipe a try for you next Sunday lunch. A couple of potatoes thrown into the mix with a simple salad and your family will be singing your praises.

Roast Chicken

serves 4


  • 1 large cleaned free range chicken
  • 15 ml olive oil
  • 15 ml Sriracha
  • 45 ml Sedgwick’s Old Brown or other sherry
  • handful fresh parsley, washed and roughly chopped
  • handful fresh thyme, washed
  • half a lemon
  • 2 cloves garlic, crushed
  • salt and pepper


  1. Preheat the oven to 180 degrees Celsius.
  2. Place the chicken in an ovenproof dish.
  3. Combine the Sriracha, Sedgwick’s, olive oil, salt and pepper in a small bowl, then pour it over the chicken and gently rub it into the chicken.
  4. Place the lemon and garlic in the cavity.
  5. Lift the skin over the breasts and press the parsley and thyme under the skin. Add some of the herbs into the cavity and around the chicken.
  6. Cover the dish and place it in the oven to roast for about 50 minutes.
  7. Uncover the chicken and baste it with the liquid in the dish. Allow the chicken to roast for another 15 – 20 minutes until golden and crispy.
  8. Remove from the oven and serve with roast potatoes, rice, veggies or salad.

Make use of leftover roast chicken for delicious and flavourful chicken mayo sarmies on fresh sourdough bread.


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the sedgwick’s lane


This Sedgwick’s cocktail is a delicious must-try for the summer. It’s dedicated to the only street you could bottle your dreams. Sounds mystical, hey!

 Sedgwick's Lane


  • 6 ice cubes
  • 1 tsp. castor sugar
  • 1 punnet raspberries
  • 50 ml Sedgwick’s Old Brown
  • 50 ml cranberry juice
  • Sparkling water (to top it up)
  • 1 sprig basil


In a cocktail shaker, add 3 ice cubes, castor sugar and a handful of raspberries (leaving a few behind for garnishing). Muddle and pour in Sedgwick’s Old Brown and cranberry juice. Shake well. Strain into a cocktail glass over ice cubes and top with sparkling water. Garnish with raspberries and basil.


Recipe and image via De Kock Communications

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sedgwick’s original cocktail party

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My foodie friend and author of  Mzansi Style Cuisine, Thuli Gogela,  invited me along to The Original Cocktail Party, hosted by Sedgwick’s. We made our way to Tjing Tjing to try out five of their eight new refreshing cocktails for summer.


I know what you’re thinking, Obies in summer? Yep, that’s right. These cocktails are zesty and perfect to sip on while dipping your toes in the pool at sunset. Think raspberries, mint and a squeeze of lime combined with the sweet, rich taste of Sedgwick’s. Bring on the holidays!

The new cocktails have really cool, old school names, like The Charles Shandy, The Undine’s Hero and The James Regent. I had a taste of them all and my favourite is definitely The Undine’s Hero. A combination of ginger beer, Sedgwick’s, lemon and fresh mint – the perfect thirst quencher. Second best, for me, is The Sedgwick’s Lane which is made with fresh raspberries, muddled with sugar, cranberry juice and a double shot of Sedgwick’s. Mmm, delicious!

The food was tasty and in easy to enjoy portions. It included mini boerewors rolls, seared tuna, veggies rolls and pork belly skewers. There was MORE than enough food and no one left the party hungry, that’s for sure. Self proclaimed gypsy jazz band, Manouche, entertained with hip and swinging tunes.


Grab a bottle of Segwick’s this summer, it’s way more than just a winter warmer from days gone by! Check out their site, Facebook and Instagram.


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