Recipes

A freshly fried tender piece of calamari with a thin crispy coating is one of the most popular summer indulgences.

Everybody loves a large fresh snoek on the braai!

In the height of summer, we’re all looking for lighter alternatives and recipes that don’t take hours to prepare.

Locally farmed rainbow trout is quick and easy to prepare.

For those who have tasted a “staanrib” done right, there are few better ways to enjoy the true simplicity of South African mutton.

At the height of summer, a freshly steamed pot of mussels is one of the most festive ways to entertain a crowd.

Chunky boneless chicken thighs are the most tender cut for these espetadas.

This recipe yields an incredibly fragrant and thick Cape Malay-style curry sauce that works very well with the fall-apart shanks.

This classic combination of beef, red wine and mushrooms reminds of a French-style bourguignon, but without the fuss.

Making a pie from scratch is a labour of love that comes with great reward.

This fragrant tomato-based curry is made with rich coconut cream and a selection of sustainably caught/farmed hake and prawns.

There’s something ceremonial and celebratory about a beautifully golden pastry-wrapped fillet.

The simple, classic combination of pork and apples are a match made in heaven.

Meatballs smothered in a hearty tomato sauce on a bed of polenta must be one of the most satisfying and comforting dishes out there.

Serving vegetables like peas as a purée means that it doubles up as a sauce and it simply looks luxurious.

The perfumed fragrance of this humble Cape favourite will seduce you into second helpings.

This easy biltong and herb dip is packed with flavour and very easy to make.

With a little inspiration from Italy, everybody’s favourite South African braaibroodjie gets a welcome upgrade.

​To make the risotto, fry the onion in the truffle butter in a large frying pan. When the onion is soft, add the garlic and fry for another 20 seconds or so then add the mushrooms.

Preheat the oven to 200˚C. Heat the olive oil and butter in a large frying pan and cook the pancetta or bacon for 5 minutes until crispy and golden, dd the onion to and cook over a gentle heat for 10 minutes.

Make the vegetable stock and keep it hot ready to make the risotto. Finely dice the brown onion and the mushrooms.

On a baking sheet, place the squash, 2 tablespoons olive oil and a good pinch of salt + pepper on one side of the sheet and on the other side the chicken pieces.