Essential Flavours - Volume 4 I Issue 3

Page 1


HERB OILS & VINEGARS: WHY BUY WHEN YOU CAN DIY?

LAMB BURGERS WITH ROSE HARISSA TZATZIKI

OUTDOOR APPETITES: ELEVATED PICNIC RECIPES FOR SPRING

HERITAGE DAY: FIVE PROVINCES. ONE SHEBA.

REUBEN RIFFEL’S

CARAMELISED FIG AND PRéSIDENT BLUE CHEESE QUICHES

INGREDIENTS

• 100ml balsamic vinegar

• 2 tablespoons sugar

• 6 fresh figs cut into quarters

• short crust pastry (cut into rounds to fit muffin pan)

• 1 cup Parmalat cheddar (grated)

• 100g President creamy blue cheese

• 1 cup Parmalat cream

• 2 eggs

• 125ml Parmalat milk

• salt and pepper to taste

METHOD

1. Preheat oven to 180°C.

2. Place balsamic vinegar and sugar in a pan and cook on high heat for about 4 minutes. Add figs and cook for another 2 minutes or until caramelised.

3. Grease and line a muffin tin with pastry rounds. Fill each with grated cheese, caramelised figs, and crumbled blue cheese.

4. Whisk the cream, eggs, milk, salt, and pepper together and pour into each casing.

5. Bake for approximately 30 minutes or until golden and set.

Turn Up the Heat with the

Cooking Show FLAVOUR S

South Africa’s culinary scene has a new star – and it’s sizzling! The Essential Flavours Cooking Show is quickly becoming one of the country’s hottest food shows, dishing up delicious drama and seriously bold flavours.

Missed an episode? No worries – grab a snack, settle in, and get ready to laugh, learn, and maybe even kickstart your culinary adventure – just scan the QR code to catch up.

Editor's letter

Hello, spring!

Spring is firmly on its way, and as the weather warms up, so does our appetite for fresh recipe ideas! This issue is bursting with bold flavours that’ll make your taste buds dance and your kitchen sing.

We’ve cornered culinary queen Kim Bagley for an intimate chat – and yes, her cookbook could be yours. Aiden Pienaar's cover recipe is pure eye-candy that tastes even better, while Reuben Riffel brings the Heritage Day fire with braai brilliance that’ll make your neighbours weep with envy.

What’s even better? Our advertisers have rolled up their sleeves to showcase their favourite creations using their own products, and several wine farms have joined the party with their signature recipe and wine pairings. It’s authentic, it’s delicious, and downright brilliant.

We’re also heading outdoors with picnic-perfect recipe ideas, and treat your four-legged family members to gourmet ostrich delights. Too lazy to whip up something for Fido? The Lekker Barkery has you covered.

From all of us at the Essential Flavours HQ, we hope this spring spread brings a burst of joy to your table and a smile to your soul.

Ready to fall head-over-heels in flavour?

Let’s cook.

www.essentialflavours.co.za

Behind the apron

Contents Spring 2025

Knife-skills masterclass

Eggs

Wellness

Advertorial: Vitality

Heritage Day

Braai rubs

National Braai Day

Rooibos gone rogue

Spotlight on wild garlic

Rolling in dough

Homemade condiments

Salad dressing

City Lodge Hotel Q&A

Cooking fish in the wild

Pork masterclass

Pinotage story

Essential cleaning

Herb oils & vinegars

Picnic bites

Pet nutrition

Indigenous kitchen secrets

Elevated bites

Spotlight on strawberries

How to elevate desserts

Smart kitchen swaps

The ultimate drinks trolley

Liquid nutrition

What is lemon zest?

Courgette fritters, whipped

feta & herb oil

President deep-fried feta

Peppercorn trio cacio e pepe

Courgette clafoutis

Chilli & honey glazed sausages

& vegan French toast

Hummus with Cotton Gold+

Roasted beetroot, tomato & thyme soup

Grilled feta salad

Sweet corn bake

Creamy yoghurt dips

French onion soup with a SA twist

Tomato & basil tart

Savoury loaf

Air fryer lamb kofta

Slow-cooked oxtail stew

Lamb & apricot sosaties

Beef brisket ragu with mushrooms & tagliatelle

Lamb & papaya bobotie

Avo waffles with savoury mince

Lamb burgers with rose harissa tzatziki

Beef sosaties with peach & red pepper

Springbok carpaccio

Sushi snack

Fish ceviche

Peri-peri prawns on the braai

Posh fish & chips

Smoked trout ribbons, trout caviar, lemon crème & homemade potato crisps

FEW THINGS RIVAL

THE SIMPLE PLEASURE OF A CRISP , GOLDEN OUMA RUSK...

A wholesome and nostalgic treat that resonates with customers or guests. An ideal companion for a morning pick-me-up or an afternoon indulgence. Whether served alongside a signature brew or packaged as an on-the-go snack for busy travellers, Ouma Rusks evoke a sense of comfort and homeliness that keeps patrons coming back for more.

Elevate the guest experience with a timeless South African favourite — one bite and they’ll feel right at home.

Prawn & fig salad for spring

Sticky citrus & soy angel fish

RECIPES - PORK

Pork meatball sub with tomato relish & pesto

Baked Mediterranean gnocchi

Pork belly with apples, sage & onion

Asian citrus spring onion pulled pork salad

Air fryer teriyaki pork ribs

Pork rashers in maple syrup

citrus sauce with roasted baby tomatoes & creamy

Parmesan risotto

Chorizo fresh garden salad with garlic yoghurt & herb dressing

& sticky pork

ESSENTIAL

Portuguese peri-peri

chicken

Spatchcock chicken

Coconut chicken skewers

with pineapple salsa

Braaied peri-peri chicken pieces

Chicken livers

Crispy chicken & peach

spring salad with rosé vinaigrette

Corn & bean salad with chakalaka dressing

Braaied mango & orange

teriyaki chicken salad with grilled pineapple

ESSENTIAL RECIPES - DESSERT

Coffee caramel baked custard

Mixed berries roulade

Blueberry cupcakes with cream cheese icing

Lime posset parfait, torched meringue, toasted coconut flakes & citrus poached melon

Swiss roll

Granny’s carrot cake

Silky cream cheese dessert

topping

Peaches & cream layer cake

Dessert vetkoek

Pavlova trifle

Apple crumble & cinnamon ice

cream

Caramel oat cookies

Peppermint chocolate mousse

Coffee tart

Bar-One chocolate pudding

ESSENTIAL RECIPES - DRINK

Karoo moss

Papaya ritz

I scream soda

Lanka sunset

Sweet dreams

Orange queen

Coconut mango smoothie

Cranberry & peach smoothie

Tropical morning booster

smoothie

Iced lemon white hot

chocolate

Berry sparkle

Matcha gin sour

Rooibos & orange spritz

w ww.sapork.co.za

Contributors

PUBLISHER/EDITOR: Elroy van Heerden-Mays

EDITOR: Milou Staub

SUB-EDITOR: Kim Kay / Samiena Amien Charis Torrance

CONTENT MANAGER: Wadoeda Adams

CONTENT ASSISTANT: Ketsia Makola

CONTRIBUTORS

DESIGN & LAYOUT

Shaun van Heerden-Mays

Anja Bramley / Tia Arendse

MEDIA PARTNERSHIPS: Maurisha Niewenhuys

PROJECT MANAGER: Wendy Navarra

ADVERTISING SALES: Hester Kleynhans

DIGITAL DEPARTMENT

Kyla van Heerden / Juhi Rampersad

WEB DEVELOPER Richard van Staden

CHIEF FINANCIAL OFFICER: Shaun van Heerden-Mays

SUBSCRIPTIONS: Shihaam Gyer

RETAIL DISTRIBUTION: On The Dot AIRPORT DISTRIBUTION: Media Support

COOKING SHOW CO-ORDINATOR: Taryn Scott

COVER IMAGE: Aiden Pienaar

PICTURE CREDIT:

Disclaimer: The views expressed in this publication are not necessarily those of the publisher or its agents. While every effort has been made to ensure the accuracy of the information published, the publisher does not accept responsibility for any error or omission contained herein. Consequently, no person connected with the publication of this journal will be liable for any loss or damage sustained by any reader as a result of action following statements or opinions expressed herein. The publisher will give consideration to all material submitted, but does not take responsibility for damage or its safe return.

Behind the apron with Kim Bagley

Beloved South African food blogger and TikTok favourite Kim Bagley has captured hearts with her flavour-packed, soul-warming recipes. Known for her bold yet comforting dishes, Kim blends her Cape-Malay roots with Durban-style Indian flavours, creating a deliciously unique South African fusion. From slow-cooked oxtail to butter naan and Amarula milk tart, her food tells a story of home, heritage, and heartfelt cooking. We caught up with Kim to chat about her culinary journey, family traditions, and what inspires her in the kitchen

1 Was there a specific moment when you realised that food was more than just a necessity – that it had become your passion?

From childhood influences like my mum’s home cooking, family gatherings, and special occasions, to personal experiences such as moving from Cape Town to Johannesburg, marrying my beloved from Durban and travelling – trying new cuisines from different provinces and countries –all of these ignited a passion and love for food. I was eager to learn about the diverse cultures and heritages surrounding food. Food brings us together as a community, and every culture has its unique cuisine, which I love exploring. Food is more than just sustenance. Food is love, culture, heritage... It’s our identity.

2 What is the one dish in your book that you believe defines you as a cook?

It would have to be akni (a Cape Malay dish of rice, chicken, potatoes and herbs). I believe the dish’s simplicity – it’s straightforward, quick, and easy to prepare in just one pot – makes it truly bold in flavour. It’s a perfect example of not having to slave away in the kitchen for hours just

to create a delicious, nutritious meal for your family. As busy individuals, we need quick and simple, yet hearty and tasty meals.

3 Is there a kitchen tool you can’t do without?

I believe you should invest in good-quality chef knives. They make your experience in the kitchen much easier.

4 As a recipe developer, where do you find your inspiration when creating new dishes?

It all depends on what I have available at the time and which fresh ingredients are easily accessible. I draw inspiration from the ingredients I have on hand.

5 Who is your dream dinner guest?

Siba Mtongana; she is an absolute legend in the food industry. I am an avid fangirl and aspire to be like her.

6 How has your relationship with your audience evolved since becoming a published author?

I don’t believe much has changed; I continue to upload my video tutorials because I want to keep sharing my passion for food and

recipes. Sharing recipes with my online community is incredibly rewarding. It builds connections centred around food, friendships, and a sense of community. The love and support I receive from my audience, however, are overwhelmingly generous, and I appreciate each and every one for all the blessings and well wishes. I truly could not have achieved this without their unwavering support.

7 Do you enjoy cooking when it’s only for yourself?

I enjoy this because it allows me to experiment with different flavours and be more creative in the kitchen. Ultimately, I’m cooking for myself, so I have the freedom to explore and be inventive.

8 Is there a food or ingredient you absolutely cannot tolerate? How do you handle situations where it might need to be included in a dish?

That ingredient is okra – I believe it’s mainly about texture for me. If it’s prepared correctly by someone else, I could eat it, but I don’t cook it myself. I would try to avoid it at all costs and

Cookbook Giveaway!

Scan QR code to enter. Winner will be announced on 1 December 2025.

replace it with another ingredient. I try not to cook with ingredients I’m unfamiliar with or don’t want to eat.

9 Have you ever experienced a “disaster” in the kitchen that taught you something valuable?

Oh, we all have those, but I believe we become better learners from those mishaps and gain knowledge from them. Many years ago, I attempted to boil an egg in the microwave at work. I stepped out of the kitchen and soon afterwards heard a loud explosion and glass shattering. What was I thinking, lol? I came into the kitchen to find that the microwave door had shot across the room and splintered into a thousand pieces. Egg particles were visible on the walls and ceiling. Gosh, I learnt my lesson after that.

10 Looking back, does your life today reflect the dreams you had when you first began in the kitchen?

Oh, absolutely! I never thought I would see my dream become real. Coming from a corporate background to finally living my dream doing what I love, well... it’s a miracle – and so gratifying.

Our premium chocolates, made with local ingredients, offer a harmonious blend of flavours.

THINK GIFTING | THINK BEYERS

KNIFE TO MEET YOU:

ESSENTIAL BLADE SKILLS

Transform your kitchen confidence with these essential knife skills that take your cooking from everyday to exceptional.

The difference between a struggling home cook and a confident chef often comes down to one fundamental skill: knife work. Master these essential techniques and you’ll find yourself cooking with newfound precision, speed, and joy.

The foundation: proper grip and stance

Begin with the classic chef’s grip: Pinch the blade between your thumb and forefinger just above the bolster and wrap your remaining fingers around the handle. Your guiding hand should form a “claw”: fingertips curled under, knuckles forward, protecting your fingers while guiding the blade. Stand with feet shoulder-width apart, cutting board at hip height, and let the knife do the work.

The essential cuts

Julienne (matchsticks): The julienne cut is ideal for adding finesse to stir-fries, salads, and garnishes. Start by cutting your vegetables into 5cm lengths, then slice into thin, even planks. Stack and slice again into uniform matchsticksized strips, aiming for a consistent

2mm thickness for even cooking and elegant presentation.

Brunoise (fine dice): The foundation of professional cooking. Start with julienned vegetables, then crosscut into tiny, uniform cubes. This technique transforms your mirepoix and adds elegance to any dish.

Chiffonade: Essential for herbs and leafy greens. Stack leaves, roll tightly like a cigar, then slice with a rocking motion to create beautiful ribbons that won’t bruise delicate herbs.

The rocking motion: Keep your knife tip on the cutting board and rock the blade forward and down. This creates clean, precise cuts while maintaining control and preventing that dreaded “hack and chop” approach.

Spring applications

As South Africa embraces spring’s bounty, these skills become invaluable. Julienne fresh asparagus for quick sautés, brunoise spring onions for delicate omelettes, and chiffonade fresh basil for vibrant pestos.

PRO TIPS FOR SUCCESS

• Keep knives sharp: A dull blade is dangerous and inefficient.

• Practice on onions: They’re forgiving and provide instant feedback.

• Start slowly: Speed comes naturally with repetition.

• Invest in one quality chef’s knife rather than a set of mediocre ones.

Master these knife techniques, and cooking transforms into a meditative, efficient pleasure. Your ingredients will cook more evenly, your plating will look more professional, and, most importantly, you’ll step into the kitchen with the confidence of a true culinary artist. Ready to slice your way to success? Let your spring cooking adventures begin!

EGGS: MAKING BREAKFAST, LUNCH & DINNER A CRACKING GOOD TIME

SINCE FOREVER

Affordable, nutritious, and endlessly versatile, eggs are the ultimate kitchen hero. Perfect for breakfast, lunch, dinner or snacks, they’re packed with protein, good fats and essential nutrients. Discover why the humble egg deserves a top spot in your trolley.

Imagine for a second there existed a single food that you could use in breakfast, lunch and supper dishes as well as snacks and lunchboxes. One that was affordable, easily added to the weekly shopping list and available even at a corner shop – and delivered health benefits for the entire family, no matter their age. Now imagine what a mealtime game-changer that would be!

Guess what? This wonder food exists! And no – it’s not some AIgenerated empty promise or a superfood cooked up in a lab. This is 100% pure fact, and that food is 100% real, and it’s been in your fridge all this time. We’re talking about eggcellent, easygoing, everyday eggs!

If you’re thinking,”But eggs are only for breakfast” – think again!

Eggs have been gracing every meal from brunches to banquets for generations, and are one of the most affordable and complete animal proteins you can put on the table. Eggs easily replace those more expensive proteins when you’re on a tight budget, while still giving you excellent nutritional benefits.

Whole eggs are a source of highquality protein and vitamin A, important nutrients contributing to the normal function of the immune system. Half of the fats in eggs are hearthealthy fats (called monounsaturated

fats), and studies have shown that replacing bad (saturated) fats with these unsaturated fats may help maintain normal blood cholesterol levels.

Eggs are good for vegetarians, helping them meet their daily protein needs, and good for momsto-be, too, as the choline in eggs forms part of a healthy diet during pregnancy. Eggs also have the potential to contribute to improved growth for young children.

According to the Department of Health’s dietary guidelines for South Africans, eggs can be eaten every day in moderation. That’s music to our ears, as some research shows that people who eat eggs daily actually have a lower risk of heart disease and stroke

compared to those who don’t. Eggs also lower the risk of cataracts and macular degeneration, the leading cause of blindness in older people.

This spring we’re cooking up these three yummy, easy to make recipes – all for less than R150 per meal!

You see, eggs are the affordable, versatile star of every meal, any time of day; so put them on your shopping list today!

Recipe 1:

MASHED POTATO CRUMPETS

Serves: 6

Preparation time: 20 minutes

Cooking time: 30 minutes

INGREDIENTS

• 6 medium potatoes, peeled & cubed

• 45ml margarine

• salt & pepper

• 7 eggs

• 180ml cheddar, grated

• small handful of chives, finely

Recipe 2:

EGGY BUN BOWLS

Serves: 2

Preparation time: 10 minutes

Cooking time: 15 minutes

INGREDIENTS

• 2 round buns

• 60ml margarine

• 2 round slices of ham

• 2 eggs

• salt & pepper

• 60ml white cheddar, grated

METHOD

1. Preheat oven to 180°C.

2. Cut the tops off the buns and hollow out the centres, leaving a 1cm bread rim.

Spread the insides of the buns with margarine.

3. Line the bun bowls with ham. Crack an egg into each. Season with salt and pepper. Top with cheddar.

4. Place the bun bowls and lids, buttered side up, on a baking tray. Bake for about 15 minutes or until whites are set and the yolks cooked to your liking.

VARIATION:

Mix a small handful of chopped parsley and 1 small, crushed garlic clove through the margarine before spreading.

METHOD

1. Cook the potatoes in salted boiling water for about 15 minutes or until soft. Mash with the margarine. Season with salt and pepper. Leave to cool.

2. Combine 750ml (3 cups) mashed potatoes with 1 of the eggs, cheddar, chives and 180ml (¾ cup) of the flour. Roll the mixture into 6 balls and flatten into 1cm-thick patties.

3. Place the remaining flour in a shallow dish and coat each crumpet in the flour.

4. Heat a thin layer of oil in a large frying pan over medium heat and fry the crumpets, in batches, for about 3 minutes on each side, or until golden brown. Season with salt and pepper. Drain on paper towel-lined plates.

5. Wipe the pan clean and heat another splash of oil on medium heat. Fry the remaining eggs in the same pan for about 3 minutes or until the whites are set and

Recipe 3:

AVOCADO, EGG & SPICY BEAN BREAKFAST MUFFIN

Breakfast sandwich to give a spicy start to the day.

Serves: 2-4

INGREDIENTS

• 1 can Rhodes Quality Tomato Mexican Style

• 1 can Rhodes Quality Butter Beans, drained & rinsed

• salt & freshly ground black pepper

• 1 avocado

• juice of 1 lemon

• 2 eggs, fried to liking

• 2 English muffins, sliced & toasted

METHOD

1. Heat the Rhodes Quality Tomato Mexican Style in a small saucepan.

2. Add the Rhodes Quality Butter Beans and heat gently for a few minutes until warmed through.

3. Put the avocado flesh into a bowl and mash it with a fork.

4. Season to taste with lemon juice, salt, and pepper.

5. To assemble, spread a layer of Mexican butter beans on one half of each English muffin.

6. Add half of the avocado and one egg.

7. Finish by topping with the second half of the English muffin.

8. Repeat to make the second muffin and serve straight away.

THE PROTEIN CLOCK: MAXIMISING NUTRITION THROUGH STRATEGIC TIMING

Most people focus on how much protein they consume, but few consider the timing of their intake. However, emerging research indicates that when you eat protein can be just as crucial as the amount you consume.

Say you’re an athlete pushing your performance boundaries, or someone aiming to maintain optimal health, understanding when your body most effectively utilises protein can revolutionise your nutritional approach and lead to impressive results.

But there’s more – knowing the importance of protein and understanding how to optimise its benefits are two different things. The key lies not just in how much protein you consume, and when you do, but also in how you consume it.

Your body processes protein differently at various times of the day, making timing a vital factor in maximising its benefits. Unlike carbohydrates and fats, protein cannot be stored for later use. This underscores the need for a regular protein intake to support optimal muscle protein synthesis, the process by which your body builds and repairs muscle tissue. Research demonstrates that consuming protein every three to four hours helps to maintain steady

amino acid levels in your bloodstream. These amino acids are essential as they serve as the building blocks for muscle repair, hormone production, and countless other bodily functions.

Morning: Breaking the fast

After an overnight fast, your body is in a catabolic state, meaning it’s breaking down muscle tissue for energy. A protein-rich breakfast kickstarts muscle protein synthesis and helps preserve lean muscle mass. Aim for 20-30g of high-quality protein within an hour of waking.

Excellent morning protein sources include eggs, Greek yoghurt, protein smoothies, or lean meats. These options provide complete amino acid profiles that your body can readily use for muscle building and repair.

Pre- and post-workout: The power window

For those who exercise regularly, protein timing around workouts becomes even more critical. Consuming 15-20g of protein 30-60 minutes before exercising provides your muscles with readily available amino acids during your workout. The post-workout window is equally important. Within 30 minutes of completing exercise, your muscles are primed for protein uptake. This is when

muscle protein synthesis rates are at their highest, making it the optimal time to consume 20-40g of fast-absorbing protein like whey protein or lean poultry.

Evening: Recovery and repair

Nighttime protein intake supports overnight muscle recovery and repair. Casein protein, found naturally in dairy products, is particularly beneficial before bed as it digests slowly, providing a steady stream of amino acids throughout the night.

A serving of cottage cheese, Greek yoghurt, or a casein protein shake 3060 minutes before sleep can enhance muscle recovery and growth while you rest.

Not all proteins are created equal. Complete proteins contain all nine essential amino acids that your body cannot produce on its own. Animal sources like meat, fish, eggs, and dairy are complete proteins, while most plant sources require combining different foods to achieve a complete amino acid profile. For optimal muscle protein synthesis, focus on highquality sources that provide leucine, an amino acid particularly important for triggering muscle building. Leucinerich foods include chicken, fish, eggs, and legumes.

Instead of consuming large amounts of protein in one sitting, spread your intake evenly throughout the day. A practical approach is to include 20-30g of protein at each main meal, with smaller proteinrich snacks between meals, if needed. This distribution strategy ensures steady amino acid levels and prevents the body from breaking down muscle tissue for energy.

Protein needs vary depending on factors such as age, activity level, and health goals. Typically, sedentary adults require about 0.8g per kilogram of body weight daily, while active individuals might need 1.2-2g per kilogram.

Older adults may benefit from a slightly higher protein intake to help counteract age-related muscle loss, whereas those aiming to build muscle or lose weight often require increased protein consumption.

Timing your protein intake thoughtfully can significantly boost its benefits for muscle growth, weight management, and overall health. By regularly consuming high-quality protein sources throughout the day, especially around workouts and before sleep, you give your body the nutrients it needs for optimal function and recovery.

Remember, protein timing is just one aspect of good nutrition. Pair strategic protein intake with a balanced diet, sufficient hydration, and regular exercise to achieve the best health outcomes.

Make-ahead tips

Make mornings effortless with this delicious breakfast bake that can be prepared the night before. Assemble the dish, cover with plastic wrap, and refrigerate overnight. When baking from cold, simply add an extra 5–10 minutes to the cooking time for a golden, fully cooked finish.

Leftovers? No problem. Store any remaining portions in an airtight container in the fridge for up to four days. Reheat in the microwave or oven for a quick, hearty breakfast on busy mornings.

This breakfast bake delivers over 20g of protein per serving:

WELLNESS

COTTAGE CHEESE BLUEBERRY BREAKFAST BAKE

Serves: 4

Prep time: 10 minutes

Bake time: 35-40 minutes

INGREDIENTS

• 1 cup cottage cheese

• 2 large eggs

• 1 cup blueberries

• 2 tablespoons maple syrup

• ½ teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• pinch of salt

• 1 cup rolled oats (optional)

• 1 tablespoon butter, melted

• extra blueberries for topping

METHOD

1. Heat oven to 180°C. Grease 2

mixture doesn’t need to be completely smooth.

3. Gently fold in 1 cup of blueberries, being careful not to burst them. If using oats, add them now.

4. Transfer mixture to prepared baking dish. Drizzle with melted butter and scatter extra blueberries on top.

5. Place in preheated oven for 35-40 minutes, until the centre is set and the top is lightly golden. A knife inserted in the centre should come out mostly clean.

6. Allow to cool for 5-10 minutes before serving. Serve warm, cut into squares.

Serving suggestion: Drizzle with honey or extra maple syrup. Top with Greek yoghurt for extra protein Sprinkle with chopped almonds or walnuts (bonus protein!). Dust with powdered cinnamon. Serve alongside fresh fruit.

Get up to 25% back in Discovery Miles on HealthyFood items, in-store or delivered to your door. Nothing tastes as good as HealthyFood rewards

Cook, connect, and create lasting memories at the Vitality HealthyFood Studio

Escape the ordinary and step into a place where cooking becomes a shared journey.

The Vitality HealthyFood Studio in Sandton, Johannesburg, is a lively cooking studio where friends, families, lovers, and colleagues can gather to create, connect, and enjoy the pleasure of good food.

You do not need to be a Discovery or Discovery Vitality member to book the space, and the studio offers something for every occasion. From lively children’s cook-alongs and romantic date nights, to hands-on birthday celebrations and creative corporate events, the possibilities are nearly endless.

Regular cooking classes and chef masterclasses introduce guests to flavours from around the world. Menus are based on whole, unprocessed ingredients, showcasing vibrant Asian dishes, authentic Mediterranean recipes, and classic Indian flavours, to name a few.

Celeste Williams, Head of Marketing at Discovery Vitality, captures it

perfectly: “We created the Vitality HealthyFood Studio as a place where everyone can discover how enjoyable healthy cooking can be. From simple ingredients to vibrant dishes, we’re here to show that eating well is just as much about flavour, fun, and shared experiences as it is about improving your health.”

The rooftop setting offers a stunning view and an atmosphere that transforms any gathering into something unforgettable.

“The rooftop venue is a beautiful escape in the heart of Johannesburg,” Williams adds. “It’s the perfect setting for everything from intimate cooking classes to lively celebrations of all kinds. Here, you’re not just learning to cook, you’re creating memorable experiences in a space that’s as inspiring as the food itself.”

A typical class starts with a warm welcome and refreshing drinks, followed by live demonstrations from experienced chefs. Guests then roll

up their sleeves for a hands-on cooking session, before sitting down together to enjoy the dishes they have cooked.

Whether you aim to improve your culinary skills, explore new cuisines, or simply share an unforgettable moment with others, this is a place where food unites people.

Ready to cook up something unforgettable? Book your class or reserve the entire venue for your next event here: https://www.discovery.co.za/vitality/ healthy-food-studio

To book the Vitality HealthyFood Studio at 1 Discovery Place for an event, contact Vitality on: Telephone: 011 529 6527

Email: healthyfoodstudio@discovery.co.za

The boldest, the richest, the most beloved Hunter’s Gourmet Collection is carefully crafted to bring flavours that are synonymous with luxury, indulgence and exclusivity. Hunter’s Gourmet are undeniably the gold standard for innovative, gourmet, and betterfor-you snacks.

Meticulously crafted from exceptional quality potatoes, these flat-cut chips boast a superior thickness and crunchiness. Each batch is carefully handcooked to perfection in 100% sunflower oil, resulting in a tantalising array of flavours that will leave you yearning for more. Prepare to succumb to their irresistible allure.

Crafted to be #SimplyBetter, there are five flavours for the South African market. Each unique flavour will elevate your snacking experience to a gourmet affair.

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Five provinces. One sheba. Which flavour will you try?

FLAVOURFUL SHEBA

Western Cape: Smoked snoek

Sheba

Make a braai-day bite that’s bold and made to share. Perfect, too, when adding the Sheba as a side to grilled fish or a vegetarian option such as grilled aubergine.

How to:

Add 2.5ml turmeric, 2.5ml mild masala spice, and a pinch of chilli flakes after the onions have caramelised to give your Sheba a distinct Cape Malay flair. Simmer until thick, then fold through flaked, deboned smoked snoek (about 125ml). Spoon the mixture onto small, toasted slices of bread or crackers and serve as a flavourpacked canapé with a squeeze of lemon.

KwaZulu-Natal: Green mango and curry leaf Sheba

Perfect when served with grilled fish, spiced chops or pork ribs.

How to:

Add 125ml finely diced green mango and 6-8 fresh curry leaves just after the onions have caramelised. Allow the mango to soften slightly before adding the garlic and tomatoes. The mango brings a bright, tangy layer that balances the richness of the Sheba, while the curry leaves add an unmistakable KZN flair. Finish with a splash of white vinegar or a squeeze of lemon juice to lift the flavours.

Mpumalanga: Chakalaka and carrot Sheba

Ideally served with boerie rolls, grilled wors, or spooned over thick-cut chips.

How to:

Add 30ml of mild or hot chakalaka and ¼ cup grated carrots. Stir the carrots in early with the onions so they soften, then add the chakalaka just before adding the tomatoes. This

creates a rustic, hearty, and nostalgic hybrid sauce that brings warmth and texture to your Sheba.

Note: Adjust chakalaka quantity to taste, adding more for extra heat and texture.

Gauteng: Red wine tomato Sheba

Serve with flame-grilled steak, juicy lamb chops, or over creamy pap for a touch of Jozi pizzaz.

How to:

Add 60ml dry red wine and 5ml brown vinegar to the tomatoes. Simmer gently to develop rich, layered flavours. Finish with a small knob of butter to give the Sheba a smooth, glossy finish.

North West: Grilled corn and roasted pepper Sheba

Enjoy alongside grilled chicken, braaied mielies or pap “tert” – it’s a

SMOKED PAPRIKA SHEBA WITH CARAMELISED ONION

INGREDIENTS

• 2-4 medium ripe tomatoes, diced

• 1 large onion, thinly sliced

• 1 tablespoon canola oil

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon brown sugar

• pinch of ground cumin

• salt & pepper to taste

• fresh thyme or parsley, to finish METHOD

1. Heat the oil in a pan over medium-low heat. Add the onions and cook slowly –stirring occasionally – for about 15–20 minutes, until deeply caramelised .

2. Add the garlic, smoked paprika,

w ww.sapork.co.za

RUB-ADUB-BRAAI:

HERITAGE SPICES THAT SIZZLE

Celebrate Heritage Day with spice blends that tell our culinary story.

There’s something truly special about homemade braai rubs: the way they distil the essence of South Africa’s diverse culinary heritage into every pinch.

From the warming spices of the Cape Malay tradition to the bold, earthy notes found in African cooking, as well as the nuanced European touches woven into our modern palate, each blend tells a flavourful story of cultural fusion.

Creating your rubs is more than just cooking; it’s craftsmanship. You have full control over every element, whether you’re enhancing the heat, adding a touch of sweetness, or layering in deep, smoky undertones.

These flavour-packed mixes transform everyday cuts into unforgettable braai centrepieces, so delightful that your guests will be begging for the recipe.

THE FOUNDATION:

UNDERSTANDING YOUR BASE

Every unforgettable braai starts with a well-crafted rub, and at its heart lies the delicate balance of four essential elements: salt, sweet, heat, and aromatics.

Salt is the foundation, enhancing natural flavours and helping to form that irresistible caramelised crust over the

flames. Sweet notes, from brown sugar and honey powder to dried fruit, add richness and depth, creating a beautiful glaze as they melt into the meat. Heat brings personality and excitement, whether you choose a smoky chilli, black pepper, or a fiery blend of spices. Finally, aromatics such as coriander, cumin, or dried herbs provide the complexity that draws people in, tempting them to just one more bite.

The key to crafting the perfect braai rub? Achieving harmony between these elements, while allowing one or two to take centre stage and make your blend truly memorable.

BOEREWORS CHAMPION RUB

A nod to our beloved traditional sausage

INGREDIENTS

• 3 tablespoons coarse sea salt

• 2 tablespoons black peppercorns, coarsely ground

• 1 tablespoon coriander seeds, toasted and ground

• 2 teaspoons dried thyme

• 1 teaspoon ground nutmeg

• 1 teaspoon ground allspice

• 1 tablespoon brown sugar

• 1 teaspoon garlic powder

This robust blend honours the traditional boerewors spicing while working brilliantly on beef steaks, lamb

chops, or even roasted vegetables. The earthy notes make for a perfect pairing with a full-bodied Cabernet Sauvignon.

PERI-PERI FIRE RUB

For those who like their braai with serious heat...

INGREDIENTS

• 2 tablespoons smoked paprika

• 1 tablespoon sweet paprika

• 2 teaspoons ground cayenne pepper

• 1 teaspoon ground bird’s eye chilli

• 2 tablespoons brown sugar

• 1 tablespoon sea salt

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• ½ teaspoon ground ginger

• ½ teaspoon ground cardamom

This fiery blend brings Mozambican influence to your braai. Use sparingly; a little goes a long way. Excellent on chicken, prawns, or line fish. Cool down with a crisp Sauvignon Blanc or an ice-cold beer.

AMARULA & PECAN RUB

Luxurious for beef steaks or pork...

INGREDIENTS

• 3 tablespoons brown sugar

• 2 tablespoons sea salt

• 1 tablespoon Amarula cream liqueur

• 2 tablespoons finely ground pecans

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• ½ teaspoon cinnamon

This indulgent blend creates a sweet, nutty crust with distinctly South African flair. The pecans caramelise beautifully over the coals, while the Amarula adds that signature creamy sweetness. Exceptional with a glass of Pinotage or even Amarula on ice.

SOSATIE SPICE RUB

Inspired by traditional Cape Malay skewers...

INGREDIENTS

• 2 tablespoons curry powder

• 1 tablespoon brown sugar

• 1 tablespoon sea salt

• 1 teaspoon ground ginger

• 1 teaspoon turmeric

• 1 teaspoon dried apricot powder (or finely ground dried apricots)

• ½ teaspoon ground cloves

• ½ teaspoon cinnamon

This aromatic blend captures the sweet-savoury magic of traditional sosaties. The dried apricot adds authentic fruitiness. Make your own by pulsing dried apricots in a spice grinder. Perfect for chicken or lamb, this rub brings Cape Malay heritage to your braai with every bite and pairs beautifully with Gewürztraminer or an off-dry Chenin Blanc.

APPLICATION TIPS FOR PERFECT RESULTS

Timing is everything: Apply dry rubs at least 30 minutes before cooking, but ideally 2-4 hours for deeper penetration. For overnight marinating, reduce salt content slightly to prevent over-curing. Temperature matters: Remove meat from the fridge 30 minutes before braaing to allow it to come to room temperature for even cooking. Less is more: Start with 1-2 tablespoons per kilogram of meat. You can always add more, but you can’t take it away. Oil enhancement: For extra adherence and to prevent burning, lightly oil your meat before applying the rub.

STORAGE & GIFTING

Store your homemade rubs in airtight glass jars, away from direct sunlight. They will maintain their peak flavour for up to six months. Consider making labels with the blend name and suggested pairings; they make delightful gifts for fellow braai enthusiasts.

For Heritage Day entertaining, set up a “rub station” where guests can choose their preferred blend, creating an interactive element that celebrates our diversity while bringing everyone together around the fire.

Reuben Riffel’s Quick Flavour Secrets: No Fuss, Just Taste

Discover the joy of fire-cooked flavour with BRAAI by Reuben Riffel. This inspiring cookbook is all about simplicity, bold spices, and the magic of cooking over flames. No need to be a braai expert, just bring your appetite!

These mouthwatering recipes are taken from BRAAI, renowned South African chef Reuben Riffel’s cookbook published by Quivertree Publications and available at R495.

This beautifully photographed cookbook isn’t a technical guide; it’s a flavour-first celebration of cooking over fire.

Reuben shares his approach to braaiing: relaxed, joyful, and experimental.

Whether you’re a weekend warrior @chefreubenriffel

or new to the art of braai, you’ll find inspiration in his use of everyday spices, bold flavours, and easy techniques that elevate your fire-cooked meals.

You don’t need to be a braai master or spend hours tending to the coals. For Reuben, the fire is simply an extension of the kitchen, adding smoky depth and irresistible char to the ingredients you already love cooking with.

Scan the QR code for your chance to win a copy of BRAAI, and let the flames inspire your next meal.

1.

GERMAN HOT DOGS WITH CURRY KETCHUP

For many years, I made annual trips to the Rheingau wine region in Germany to showcase South African food. We used to have a big opening event serving around 500 people. All the chefs would gather afterwards to enjoy some beer, usually with delicious hot dogs.

Food snobs indeed tend to sneer at eating the processed meat of hot dogs, but there are plenty of chefs who aren’t too proud to enjoy them from time to time, including me.

Here they are made even better over the fire.

Makes: 6

INGREDIENTS

• 6 frankfurters

• olive oil

• 6 hot dog pretzel rolls or normal hot dog rolls, buttered

• mayonnaise (in a squeeze bottle)

• 1 tablespoon mild curry paste

• ½ cup tomato sauce

• tomato salsa

• 1 small red onion, finely chopped

• ¼ cup chopped pineapple

• 8 cherry tomatoes, quartered

• handful fresh coriander, lightly chopped

• salt & freshly ground black pepper

• lemon juice

METHOD

1. Preparing the ketchup: Stir

the curry paste and tomato sauce together. Spoon the mixture into a squeeze bottle.

2. Preparing the salsa: Mix the fresh ingredients and season with salt, pepper and lemon juice to taste.

3. Grilling the frankfurters: Prepare hot coals. Score a few shallow incisions along each sausage and brush with a bit of oil. Grill the sausages until charred and hot, about 5–7 minutes.

4. Assembling the hot dogs: Place the frankfurters in buttered pretzel rolls. Top with the salsa, add a squeeze of mayo and a drizzle of curry ketchup.

2.

FIRE-ROASTED MIELIES ON THE COB WITH LIME PARMESAN CREAM

We all have our favourite mielie recipe. They’re such a good vehicle for adding flavour. My love of mielies started as a kid, and we always had them on the braai. For me, it’s the sensation of eating them – they’re sweet, a little messy, and you have to lick your fingers after.

With the addition of a lime Parmesan cream, you’ve got acidity, umami, spice and richness added to the char and smokiness… even more reason to love them.

Serves: 4–8

INGREDIENTS

• 8 mielies

• 2 tablespoons olive oil

• salt & ground black pepper

• shichimi togarashi spice

• handful of coriander leaves

• lime wedges

For the lime Parmesan cream:

• ½ cup mayonnaise

• ½ cup sour cream

• zest of 2 limes

• ⅔ cup finely grated Parmesan

METHOD

1. Preparing the lime Parmesan cream: Whisk all the ingredients in a bowl until well combined. Season.

2. Preparing the mielies: Remove the silks from the mielie cobs and tie the leaves/husks back to create a handle for turning them on the coals. Blanch the mielies in batches in boiling water for 3 minutes. Drain and pat dry with a paper towel.

3. Braaiing the mielies: Prepare hot coals. Brush the mielies with olive oil and season with salt and pepper. Grill the mielies, turning occasionally, for 10–15 minutes or until a little charred.

4. Transfer to a tray and drizzle with lime and Parmesan cream. Sprinkle with togarashi spice and coriander, and serve with lime wedges.

For me, it’s the sensation of eating them — they’re sweet, a little messy, and you have to lick your fingers after.

FISH HEADS WITH SRIRACHA BUTTER

Cooking and eating fish heads is nothing new to me. Growing up, my mum would make fish head curry with aubergines at least once a month – yes, the whole head, eyes and all. Sometimes we’d roast them in a hot oven with just a splash of white wine, good olive oil, and simple seasoning. The result? Utterly delicious.

Once you’ve tasted a well-cooked fish head, plain fillets will feel a bit... two-dimensional. You miss out on the cheeks, the soft gelatinous bits, and that rich, full flavour only found in the head. It’s a completely different and far more rewarding fish-eating experience.

Serves: 4

INGREDIENTS

• 4 large meaty fish heads (kob or yellowtail works well)

• salt & ground black

• pepper

• olive oil

• lemon wedges

• ¾ cup water

• ¾ cup butter, cubed

• ½ cup sriracha sauce

METHOD

1. Preparing the fish heads: Butterfly the fish heads by splitting them down the middle and opening them up. Give the heads a quick rinse under running water and pat dry with a paper towel.

2. Preparing the Sriracha butter: Heat the water slowly in a small saucepan, but don’t let it boil. Whisk in the butter, bit by bit, allowing it to emulsify with the water to form a silky sauce. Slowly whisk in the sriracha sauce.

3. Cooking the fish heads: Prepare the hot coals. Place the fish heads in a clampstyle grid, brush with olive oil and season well with salt and pepper. Braai the heads for 1–2 minutes on each side, or until the skin begins to blister a bit, then baste them liberally with the sriracha butter. Continue braaiing, turning often and basting, until they are cooked through, nicely charred, and the skin is crisp.

4. Serving: Serve the fish heads simply, with lemon wedges

Just eating fish fillets will seem two-dimensional once you’ve tried fish heads... It’s a whole different fish-eating experience.

4. T-BONE STEAK WITH ANCHOVY & ROSEMARY BUTTER

A perfectly cooked T-bone steak brings a sense of occasion to any meal. I’ll never forget dining at one of New York’s oldest steakhouses, Peter Luger, where a fellow chef and I shared a phenomenal 1kg T-bone. No sauce was needed –just pure, honest flavour. At the

table, the waiter finished it with a generous spoonful of its own rendered fat. It was unforgettable. When you braai a T-bone, choose the very best cut you can find. Let the meat speak for itself. I sometimes add a light touch of barbecue sauce, but more often, I turn to a well-made flavoured butter. It melts into the steak, enhancing without overwhelming.

Serves: 2-4

INGREDIENTS

• 500g T-bone steak

• 1 tablespoon olive oil

• salt & ground black pepper

• watercress or rocket

For the anchovy & rosemary butter:

• 100g unsalted butter, coarsely chopped

• 5 anchovy fillets, finely chopped

• 2 golden shallots or 1 small red onion, finely chopped

• 3 cloves garlic, finely chopped

• 1 tablespoon fresh rosemary, coarsely chopped

• 1 teaspoon Dijon mustard

• 1 teaspoon red wine vinegar

METHOD

1. Preparing the butter: Melt the butter in a small saucepan over medium-high heat. Add the anchovy fillets, chopped shallot/onion, garlic and rosemary, and sauté until the shallots are soft (2–3 minutes). Remove from the heat and stir in the mustard and vinegar. Taste and season. Set aside and keep warm until needed.

2. Cooking the steak: Prepare hot coals. Brush the steak with olive oil and season to taste. Grill until medium-rare, 5–6 minutes on each side (55°C on a meat thermometer). Place the steak on a warmed plate, cover with foil and let it rest for 5–10 minutes.

3. Serving: Serve the steak with the anchovy and rosemary butter, garnished with watercress or baby rocket.

5.

CUMIN SPICED LAMB RIBS WITH TANGY LIME MINT DRESSING

My friends will tell you – cumin is my favourite spice. I’ve learned to use it with restraint, but in this recipe, it shines. Its earthy warmth complements the richness of lamb ribs beautifully. Lamb ribs need gentle, slow cooking to break down the connective tissue and tenderise the meat. I use a two-zone fire: starting with indirect heat with the braai lid closed to cook them through slowly, then finishing with a final sear directly over the hot coals. This last blast delivers those irresistible caramelised edges and crispy fat that make lamb ribs so addictive.

Serves: 4-6

INGREDIENTS

• 2 whole racks of lamb ribs

• 3 sprigs rosemary

• full-cream yoghurt

• flatbread (optional)

For the cumin marinade:

• 2 tablespoons ground cumin

• 1 tablespoon ground coriander

• 4 cloves garlic, minced

• coarse salt & ground black pepper

• 3 sprigs rosemary, chopped

• ½ cup brown vinegar

For the lime mint dressing:

• ½ cup olive oil

• handful of mint leaves, finely shredded

• 1 clove garlic, grated

• juice of 2 limes

• 1 tablespoon honey

METHOD

1. Marinating the lamb: Place the lamb ribs on a large tray and rub with cumin, coriander, salt and pepper on both sides. Sprinkle with garlic and chopped rosemary, and drizzle with brown vinegar. Cover and leave to marinate in the fridge overnight.

2. Cooking the lamb: Prepare medium coals for two-zone cooking. Place the rib racks on indirect heat (over gently glowing coals) and cook for 20 minutes a side with the braai lid on (or cover with a deep roasting pan).

3. Stoke the coals, then throw rosemary sprigs directly onto

Smoke the lamb with the lid on for 2–3 minutes.

4. Move the lamb to the direct heat side and grill for 4–5 minutes to get a nice char and crisp them up even more. Remove from the grill; rest the meat for 10 minutes.

5. Making the lime mint dressing: Combine the ingredients in a bowl and mix well.

6. Serving: Cut the lamb ribs into individual riblets. Serve with the lime mint dressing and yoghurt on the side, with flatbread if you like.

6.

BBQ CHICKEN WITH GREEN SAUCE

Sesame, soy, garlic and chilli—this bold, umami-rich combo is my daughter’s favourite. When paired with chicken grilled over the coals on a covered braai, these flavours become even more irresistible, taking on a smoky depth that’s hard to beat.

The dish is lifted by a vibrant green sauce packed with fresh herbs, citrus and a touch of zing. It’s the perfect contrast to the sweet, sticky char on the chicken, bringing brightness and balance to every bite. It’s simple, familyfriendly cooking, done over fire and full of flavour.

Serves: 4

INGREDIENTS

8 chicken pieces

For the BBQ glaze:

2 tablespoons soy sauce

1 clove garlic, minced

1 teaspoon sesame oil

pinch of chilli flakes

1 teaspoon sugar salt & white pepper

For the green sauce:

• ¼ cup parsley

• ¼ cup coriander

• 2 tablespoons chopped chives

• 2 tablespoons sherry vinegar

• 2 tablespoons vegetable oil

• 2 peeled shallots

• 1 red chilli

• salt

METHOD

1. Marinating the chicken: Mix the BBQ glaze ingredients until well combined. Rub the glaze into the chicken and leave it to marinate for 1 hour.

2. Preparing the green sauce: Place all the ingredients in a blender and blitz until smooth. Season to taste.

3. Cooking the chicken: Prepare medium-hot coals. Grill the chicken pieces skin-side down until they take on a good colour. Flip over and cook bone-side down, with the braai lid closed (or cover with a deep roasting tray), until cooked through and tender. (It should register 70°C or above on a meat thermometer.) Leave to rest for 10 minutes.

4. Serving: Serve with dollops of the green sauce.

TEATIME’S OVER ROOIBOS IS REPORTING FOR COOKING DUTY

Why your granny’s favourite cuppa is staging a kitchen coup.

Every South African kitchen has a tin of rooibos tucked away, but most of us only think of it when the kettle’s on. It’s time to unlock rooibos’ hidden culinary potential.

This naturally caffeine-free treasure can revolutionise your cooking in ways that’ll surprise even seasoned home cooks.

The tenderising marvel

Rooibos contains natural enzymes that work magic on tough cuts of meat. Brew a strong pot (4-5 tea bags to 500ml boiling water), let it cool, then use it as a marinade base for lamb shanks or beef brisket. This herbal

infusion's subtle sweetness and earthy notes complement red meat beautifully, while the enzymes break down tough fibres. Marinate for 2-4 hours for noticeable tenderness.

Smoking without the braai

Create an indoor smoking effect by adding dry rooibos leaves to your castiron pot when slow-cooking chicken or pork. Place a handful of loose rooibos in foil, poke holes, and nestle it beside your protein. The gentle, honey-like smoke infuses food with a distinctly SA flavour that’s more subtle than traditional wood chips.

Dessert game-changer

rooibos syrup transforms ordinary puddings into something special. Simmer 2 cups strong rooibos with 1 cup sugar until reduced by half. This amber nectar drizzles beautifully over panna cotta, ice cream, or even pancakes. The natural vanilla notes in Rooibos pair exceptionally well with milk tart or malva pudding.

The braai marinade secret

Mix cooled rooibos with honey, soy sauce, and garlic for an unexpectedly brilliant chicken marinade. The brew's antioxidants help prevent that charred, bitter taste when grilling, and the flavour adds a complex, slightly sweet undertone that complements traditional boerewors spices.

Pro tips

• Always use pure rooibos, not flavoured blends, for cooking

• Brew double-strength rooibos for marinades (1 tea bag per 125ml water)

• Cool completely before using in marinades to avoid cooking delicate proteins

• Store rooibos-based sauces in the fridge for up to a week

Next time you’re planning dinner, reach for that rooibos tin. Your family will taste the difference, and you’ll discover why professional chefs worldwide are embracing South Africa’s indigenous brew as their secret weapon.

WILD ABOUT GARLIC!

Also known as ramsons, wild garlic emerges in South African forests and shaded gardens each spring, offering a seasonal treat for foragers and home gardeners alike. These vibrant, broad green leaves deliver a beautifully subtle garlic flavour – aromatic and punchy, but without the harsh bite of regular garlic. Perfect for pestos, flavoured butters, or folded into fresh breads and savoury bakes, wild garlic is spring’s quiet culinary hero.

Health benefits

• Natural antibiotic: Contains allicin, the same compound that gives regular garlic its antimicrobial properties, but in gentler concentrations.

• Heart-healthy: Helps lower cholesterol and blood pressure naturally, supporting cardiovascular health.

• Digestive aid: Wild garlic stimulates digestive enzymes and can help reduce bloating and gas.

• Rich in vitamins: Packed with vitamin C, vitamin A, and iron, perfect for boosting energy during seasonal transitions.

DID YOU KNOW?

• Wild garlic is completely edible – leaves, flowers, bulbs, and even the seeds can all be used in cooking.

• The flowers are edible and make stunning white garnishes for salads with their mild garlic flavour. They appear in late spring.

• Wild garlic loses its potency when cooked for too long, so add it at the end of cooking or use fresh for maximum impact.

• You can freeze wild garlic in ice cube trays with olive oil for year-round use, each cube is perfect for one dish.

WILD GARLIC PESTO

INGREDIENTS

• 100g fresh wild garlic leaves, washed & dried

• 50g pine nuts (or macadamias)

• 50g Parmesan, grated

• 100ml extra virgin olive oil

• juice of ½ lemon

• salt & pepper to taste

METHOD

1. Toast pine nuts in a dry pan for 2-3 minutes until golden. Leave to cool completely.

2. Roughly chop wild garlic leaves to help your food processor.

3. Pulse wild garlic and pine nuts in a food processor until roughly chopped.

4. Add Parmesan and pulse again.

5. With the motor running, slowly drizzle in olive oil until you achieve the desired consistency.

6. Season with lemon juice, salt, and pepper.

7. Store in sterilised jars topped with a thin layer of olive oil. Keeps in the fridge for up to 2 weeks. Pesto is perfect tossed through pasta, spread on sourdough, or stirred into risotto. The delicate garlic flavour is sophisticated enough for dinner parties but simple enough for weeknight meals!

COURGETTE

FRITTERS,

WHIPPED FETA & HERB OIL

VEGGIES & SIDES

COURGETTE FRITTERS, WHIPPED FETA & HERB OIL

Crisp-edged courgette fritters with plenty of golden colour and a light, herbflecked interior. I mix a spoonful of the herb oil pulp into the batter and serve it with whipped feta, a drizzle of herb oil, blanched baby marrow ribbons and crispy shallots. Fresh, simple and full of spring flavour.

Serves: 2 Makes: 6 fritters

INGREDIENTS

For the herb oil:

• ¼ cup parsley

• ¼ cup chives

• ½ cup oil

For the fritters:

• 2 medium courgettes, coarsely grated

• 1 small potato, peeled and grated

• ½ teaspoon salt

• 2 spring onions, finely sliced

• 25g cake flour

• 2 cloves garlic, chopped finely

• zest of ½ lemon

• 1 egg

• salt & black pepper to season

• reserved herb oil pulp (from herb oil preparation)

For the whipped feta:

• 100g feta (the creamier, the better)

• 100g plain yoghurt

For the blanched marrows:

• 2 baby marrows, peeled into ribbons

• 1 teaspoon lemon juice

• 1 teaspoon olive oil

To garnish:

• 20g crispy shallots

METHOD

For the herb oil:

1. Start by making your herb oil, as you need the pulp for the fritters.

2. Place a small pot of water on medium heat until just over a simmer, have a bowl of ice-cold water ready too.

3. Blanch your herbs in the simmering water for 10-15 seconds and plunge them into the cold water.

4. Drain and dry the herbs thoroughly.

5. Blend with the oil as finely as your blender allows.

6. Strain through a fine sieve or muslin and reserve the pulp for the fritters.

For the fritters:

1. Grate courgettes and potatoes and toss with the ½ tsp of salt. Let it sit for 1015 minutes and squeeze out as much liquid as possible using a cloth or muslin.

2. In a bowl, combine grated vegetables, spring onion, garlic, flour, lemon zest, egg, seasoning and herb pulp. Mix until just combined.

3. Heat oil in a non-stick pan, fry a spoonful of batter for 3 minutes on each side or until crisp and golden. Keep warm in a low oven.

For the whipped feta:

1. Blend feta and yoghurt until smooth.

For the blanched marrows:

1. Blanch marrow ribbons in boiling water and plunge into cold water.

2. Drain and toss with lemon juice and olive oil.

To serve:

1. Spoon a dollop of the whipped feta on the base of the plate.

2. Place the fritters nestled on top, followed by the blanched marrows.

3. Garnish with crispy shallots and drizzle herb oil around the plate.

PRESIDENT DEEP-FRIED FETA

INGREDIENTS

• 360g President feta

• 2 cups cake flour

• 1 litre ice water

• oil for frying

METHOD

1. Cut feta into blocks, soak in ice water for +-15 minutes, remove from water and dab it dry with a clean dish cloth.

2. Put feta in the flour and coat well, remove from flour, shake off any excess and deep fry in hot oil for +-2 minutes.

3. Do not overcook.

4. Serve with a sweet chilli sauce as a starter. Use in salads for texture.

5. Serve in a snack basket or great to just nibble on.

PEPPERCORN TRIO CACIO E PEPE

Serves 4

INGREDIENTS

• • • • • •

• • 60g parmiggiano reggiano cheese (grated)

70g pecorino romano (grated)

280ml heavy cream

1 tablespoon green peppercorns

1 tablespoon black pepper (crushed)

280g dry spaghetti

1 tablespoon pink peppercorns

salt (for seasoning)

METHOD

1. Put a large pot of water on the to a boil. Season with salt.

2. In a separate pan, bring your cream to a light simmer. Gradually add your parmesan and pecorino while whisking to prevent any lumps from forming.

3. Once all your cheese has been added to the cream, stir in your crushed black pepper and chopped green pepper Whisk to

4. Let your cream sauce simmer gently on low By now, your water should be boiling and ready for your pasta. Add your dry spaghetti to the boiling water and cook for 8–12 minutes,

5. perfectly reduced.

6. Add all your cooked spaghetti to your cream sauce and gently stir it with a wooden spoon or a rubber spatula to coat all the pasta with the sauce.

7 Your pasta is now ready to be plated. Divide your pasta evenly into 4 bowls.

8. Once plated, sprinkle the pink peppercorns on top of your pasta to complete your trio of peppercorns in Cacio e Pepe.

9. Pair with a bottle of the Idiom Sangiovese and enjoy!

The Cacio E Pepe is part of the very special and popular

Idiom Pasta Fusion Wine Pairing.

A medium-bodied red with lovely aromas of sweet and sour cherries. The palate highlights hints of tomato leaf, spice, and granite soils.

The wine will display slightly sweeter notes of vanilla pods, due to its aging in oak. The Sangiovese is aged 14 months in 75% French and 25% American oak, which contributes to these subtly sweeter characteristics.

In terms of pairing with the Cacio e Pepe, the helps to cleanse the palate of the dish's rich creaminess. The Sangiovese 2021 also presents spicy and earthy notes that blend beautifully with the peppery accents in the dish.

CHILLI & HONEY GLAZED SAUSAGES & VEGAN FRENCH TOAST

INGREDIENTS

• 8 x Fry’s Classic Sizzlers

• 15ml honey

• 2 chillis, sliced

• ¼ cup chickpea flour

• 10g parsley

• 5ml onion powder

• 5ml garlic powder

• 10ml turmeric

• 15ml smoked paprika

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COURGETTE CLAFOUTIS

Serves: 4

INGREDIENTS

• 2 tablespoons olive oil

• 1 onion, finely diced

• 350g courgettes, thinly sliced

• 1 teaspoon chopped fresh dill

• 250ml Parmalat cream

• 3 eggs

• 2 tablespoons plain flour

• salt & freshly ground black pepper

• 250g Galbani mozzarella, grated

METHOD

1. Preheat the oven to 200°C. Heat the oil in a shallow ovenproof dish, add the onion and courgettes and bake for 5-8 minutes until soft. Add the dill and mix.

2. In a bowl, beat together the Parmalat cream, eggs, flour, salt and pepper until smooth. Add the Galbani mozzarella. Pour the batter into the dish over the onion and courgettes.

3. Reduce the oven to 180°C. Bake for 25 minutes until well risen and golden brown. Serve immediately.

• 125ml almond milk, or milk of choice

• 60ml water

• 8 slices bread of choice

• 250g Porto Bellini mushrooms, quartered

• 1 onion, sliced

• 100g baby tomatoes

• 15ml lemon juice

• 100g baby spinach

METHOD

1. Heat oil on medium-low and fry the Sizzlers for 8–10 minutes.

2. In the last 2 minutes, add honey and chilli; toss to glaze.

3. For the French toast, mix chickpea flour, parsley, spices, and almond milk into a smooth batter.

4. Heat 1 tablespoon oil in a non-stick pan over medium heat.

5. Dip bread slices in the batter and fry 3–4 minutes per side.

6. For the mushrooms, heat 2 tablespoons oil in a hot pan.

7. Cook mushrooms undisturbed for 4 minutes, then toss with onion, salt, and pepper; cook 2–3 more minutes.

8. Add tomatoes, spinach, and lemon juice; cook 2 more minutes until spinach wilts.

9. Serve French toast with Sizzlers and mushrooms.

Scan me and save this recipe on your phone

“With

1

2 Tbsp tahini

2

2

1

Pinch paprika (for garnish) Fresh parsley leaves (for garnish) Warm pita bread or fresh vegetables, to serve

Steps for Cooking:

Place the chickpeas, tahini, Cotton Gold+, lemon juice, garlic, cumin, salt, and 2 Tbsp of the reserved chickpea liquid into a food processor.

Spoon into a serving bowl and use the back of a spoon to create a swirl.

Drizzle generously with Cotton Gold+ and sprinkle with paprika.

Garnish with parsley leaves and serve with warm pita bread or fresh vegetables.

ROASTED BEETROOT, TOMATO & THYME SOUP

The roasted beetroot and tomato bring out the earthy, slightly sweet acidic qualities that mirror Pinot Noir’s bright red fruit and gentle spice. Thyme adds an herbal note that complements the wine’s subtle complexity. The soup’s natural sweetness and acidity balance the wine’s soft tannins and fresh finish.

INGREDIENTS

• 8 small pre-cooked beetroots

• 3 large ripe tomatoes, quartered

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon fresh thyme leaves

• 500ml vegetable stock

• salt & black pepper to taste

• 1 tablespoon mushroom pesto

• 1 teaspoon goat’s cheese (for dressing)

METHOD

1. Preheat the oven to 200°C. Toss the onions and tomatoes with olive oil and thyme on a baking tray. Roast for 15 minutes.

2. After the initial 15 minutes, add the beetroot to the tray and roast everything together for another 12 minutes.

3. Transfer the roasted vegetables to a pot. Add the garlic, mushroom pesto and stock. Simmer for 10 minutes.

4. Blend the soup until smooth. Season with salt and black pepper.

5. Serve hot with a swirl of goats cheese and a sprinkle of fresh thyme.

GRILLED FETA SALAD

INGREDIENTS

• 2 feta blocks

• 1 teaspoon thyme

• 1 tablespoon olive oil

• mixed greens (rocket & basil leaves)

• couple of olives

• couple of capers

SWEET CORN BAKE

INGREDIENTS

• 60ml flour

• 60ml sugar

• 60ml melted Bonnita butter

• 15ml baking powder

• 4 eggs, beaten

• 2 cans cream style sweet corn

• 250ml Parmalat cheddar cheese

METHOD

1. Preheat oven to 180°C.

2. Mix all ingredients together except cheese.

3. Pour into square pan or loaf tin. Put cheese on top.

4. Bake for 1 hour or until baked through.

5. Cut into squares and serve hot.

• mixed cherry tomatoes, sliced

METHOD

1. Preheat the grill to 190°C

2. Pat the feta dry with a paper towel.

3. Place the feta into a small ramekin, then sprinkle the fresh thyme over the top and drizzle the olive oil over everything. Ensure the feta

block is fully covered in oil.

4. Place the ramekin on the grill over indirect heat for 8-10 minutes or until the feta begins to brown.

5. Carefully remove the ramekin from the grill and set it on a cutting board.

6. Prepare the salad using the remaining ingredients.

7. Serve the grilled feta immediately atop the salad.

CREAMY YOGHURT DIPS

Serves: 4

INGREDIENTS

For the herby dip:

• 250g plain yogurt

• 125 President cream cheese

• ½ small onion, finely diced

• 1 teaspoon Dijon mustard

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 1 teaspoon finely chopped fresh parsley, plus extra to garnish

• 1 teaspoon finely chopped fresh chives

• salt & freshly ground black pepper

For the red onion dip:

• 250g plain yogurt

• 125g President cream cheese

• 2 tablespoons mayonnaise

• ½ red pepper, deseeded & finely diced

FRENCH ONION SOUP WITH A SOUTH AFRICAN TWIST

By Fresh Solutions WC @freshsolutionswc

A warm, soulful mix of caramelised onions, savoury stock, and local flair — ideal for winter menus or homestyle hospitality dishes.

Serves: 4–6

INGREDIENTS

• 6 large yellow onions, thinly sliced

• 3 tablespoons butter

• 1 tablespoon olive oil

• 1 teaspoon sugar

• 1 teaspoon Cape Malay curry powder (or a mild masala)

• 2 garlic cloves, minced

• 1 teaspoon fresh thyme leaves

• 1 bay leaf

• ¼ cup dry white wine (optional)

• 1.5l good-quality beef or vegetable stock

• ½ red onion, finely diced, plus extra, to garnish

• 1 tablespoon olive oil

METHOD

1. For the herby dip, combine all the ingredients in a bowl and whisk until smooth. Season to taste and chill in the fridge for 45 minutes.

2. For the red onion dip, whisk all the ingredients in a bowl until combined and chill in the fridge for at least 45 minutes.

3. Garnish the herby dip with a little chopped parsley and the onion dip with sliced red onion and serve.

• salt & black pepper to taste

• 1 teaspoon Worcestershire sauce

• ½ cup thinly sliced biltong

• 1 cup grated mature cheddar

METHOD

1. In a large pot, melt butter with olive oil over medium heat. Add sliced onions and stir to coat. Add sugar and cook for 30–40 minutes, stirring occasionally, until onions are deep golden and soft. Be patient — this step builds the base flavour.

2. Stir in garlic, Cape Malay curry powder, thyme, and bay leaf. Cook for 1–2 minutes until fragrant. Deglaze the pot with white wine if using, scraping up any sticky bits.

3. Pour in the stock, add Worcestershire sauce,

you know?
yoghurt comes in a 5kg bucket!

and season with salt and pepper. Bring to a boil, then reduce heat and let it simmer uncovered for 20–25 minutes.

4. While the soup simmers, toast your bread until golden and crispy. If using biltong, warm slightly in a pan for extra aroma.

5. Ladle the soup into bowls, top with toasted bread, a handful of grated cheese, and a sprinkle of biltong.

6. Optional: Flash under the grill to melt the cheese or serve rustic-style with toppings piled high.

BREAKING BREAD:

YOUR GUIDE TO BETTER CHOICES

Walking down the bread aisle at your local shop can feel overwhelming. From traditional white loaves to artisanal sourdoughs and everything in between, how do you know which bread will truly nourish your body?

The truth is, not all breads are created equal. Some pack a powerful nutritional punch, while others might sabotage your health goals. Let’s slice through the confusion and discover which breads deserve a permanent place on your shopping list.

South Africans consume approximately 25.8 kg of bread per person annually, making it a cornerstone of our national diet. White bread comprises 49.06% of total production, while brown and whole wheat bread make up 50.78%. Yet many of us remain uncertain about which type offers the greatest health benefits.

Why sourdough is creating such a buzz

Sourdough bread has experienced a remarkable renaissance, and for good reason. This ancient fermentation method transforms ordinary flour into something extraordinary.

Sourdough bread acts as a prebiotic, meaning the fibre helps feed the “good” bacteria in your intestines. The slow fermentation process offers several compelling benefits:

Better blood sugar control:

Sourdough bread has a lower glycaemic index than white bread and whole-wheat bread that is not fermented, meaning it’s less likely to cause dramatic spikes in your blood sugar levels.

Enhanced digestibility:

Sourdough is lower in gluten than other forms of bread. The acid appears to degrade gluten, making it potentially easier to digest for those with mild gluten sensitivities.

Improved nutrient absorption:

Sourdough microbes degrade phytic acid, enhancing the bread’s nutritional quality. Phytic acid can bind to important minerals like zinc, iron, and calcium, preventing your body from absorbing them.

Not all sourdough breads offer these benefits. Many commercial bakeries add acidic agents for sour flavour and use yeast to speed up the process. To ensure you’re getting authentic sourdough, check the ingredients list for sourdough culture or starter and no commercial yeast.

White bread: The misunderstood staple

White bread often receives harsh criticism, but modern white bread contains added nutrients, including vitamin A, B vitamins, folic acid, iron, and zinc. However, it lacks the fibre and natural nutrients found in whole grain alternatives, and its refined nature means it digests quickly, potentially leading to blood sugar spikes.

Brown and whole wheat: The fibre champions

When it comes to supporting digestive health and providing sustained energy, brown and whole wheat breads take centre stage.

The recommended fibre content is six grams or more per 100g of bread. To qualify as true whole wheat bread, the amount should be at least 7g per 100g.

Eating two slices of brown bread per day offers multiple health benefits:

• Supporting digestive health and regularity

• Helping to lower cholesterol levels

• Reducing the risk of heart disease,

diabetes, and certain cancers

• Promoting feelings of fullness and weight management

Speciality breads worth considering Flax seed bread:

Made primarily from whole-grain flours and flax seeds, this is one of the healthiest breads you can eat. Flax seeds provide omega-3 fatty acids and lignans, which act as antioxidants.

Oat bread:

Look for versions where oats and whole wheat flour appear as the first two ingredients.

The healthiest bread choice depends on your individual needs, health goals, and taste preferences:

• For blood sugar management: Choose sourdough made with traditional fermentation methods

• For digestive health: Choose whole wheat or brown bread with at least 7g of fibre per 100g

• For convenience and nutrition: Quality brown bread from reputable South African brands

• For special dietary needs: Consider speciality breads like flax seed or oat-based options

Practical tips for bread lovers

• Read the ingredients list: The first ingredient should be whole grain flour

• Check the fibre content: Aim for breads with 6g or more fibre per 100g

• Monitor portion sizes: A slice ranges from 20 to 35g of carbohydrates

• Balance your choices: Pair bread with protein, healthy fats, and vegetables

Bread doesn’t have to be the villain in your healthy eating story. Whether you choose the probiotic benefits of authentic sourdough, the fibre power of whole wheat, or the convenience of quality white bread, the key is making informed choices.

Next time you’re in the bread aisle, choose quality over quantity, read those labels, and savour every delicious, nourishing bite.

ROLLING IN DOUGH

For readers who need to avoid gluten entirely, here’s a nutritious homemade alternative that doesn’t compromise on taste or texture!

GLUTEN-FREE MUSHROOM & ZUCCHINI BREAD

The South African Mushroom Farmers’ Association (SAMFA) @freshmushroomssa

Makes: 1 loaf

INGREDIENTS

• 180g / ± 1 packed cup shredded zucchini (from about 2 large zucchini)

• 125ml good quality olive oil

• 125ml full-cream plain Greek-style yoghurt

• 2 large eggs

• zest of 1 lemon

• 325g gluten-free flour mix

• 1 teaspoon baking powder

• ½ teaspoon bicarbonate of soda

• 1 teaspoon sea salt

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon fresh rosemary leaves, minced

• 250g small portabellini mushrooms, sliced

• olive oil

• salt & pepper, to taste

METHOD

1. Preheat oven to 180˚C.

Lightly brush a 22cm loaf tin with olive oil.

2. Line the bottom with a baking paper “sling” so it is easy to lift the loaf out when cool.

3. Squeeze the water out of the grated zucchini. In a medium bowl, combine the zucchini, olive oil, yoghurt, eggs and lemon zest. Mix well.

4. In another bowl, whisk together the gluten-free flour, baking powder, bicarb of soda, salt, all the spices and the fresh rosemary.

5. Heat a drizzle of olive oil in a large frying pan and cook the mushrooms until golden brown. Season lightly.

6. Add the mushrooms to the flour mixture. Mix to coat the mushrooms in the flour.

7. Pour in the wet ingredients and fold everything together until well mixed.

8. Scrape batter into prepared tin. Bake for ± 1 hour until golden brown and a cake tester inserted into the middle of the bread comes out clean.

9. Let cool in the loaf tin for 15 minutes. Remove the bread from the tin and cool on a wire rack completely before slicing.

10. Serve the mushroom & zucchini bread with a generous swish of herb butter and a sprinkle of flaky sea salt, enjoy!

TOMATO & BASIL TART

INGREDIENTS

• 450g roll of puff pastry

• 2 teaspoons milk

• ⅓ cup basil pesto

• 250g (1 tub) President cream cheese

• 500g mixed cherry tomatoes

• Galbani mozzarella

• basil leaves

METHOD

1. Preheat the oven to 220°C.

2. Line the baking tray with baking paper.

3. Unroll 1x 450g roll puff pastry onto the prepared baking tray.

4. Use a knife to make a 1cm border all around the puff pastry (don’t cut through it).

5. Brush the milk over the border.

6. Spoon the basil pesto inside the pastry border.

7. Spoon the tub of President cream cheese over the pesto and top with the mixed cherry tomatoes.

8. Add Galbani mozzarella on top.

9. Bake for 15 minutes or until cooked through.

10. Scatter handfuls of basil leaves over to serve.

Recommended Product

SAVOURY LOAF

INGREDIENTS

• 500g self-raising flour

• 1 packet brown onion soup

• 1 carton buttermilk

• 30ml chopped chives

• 5ml chopped garlic

• 5ml parsley

• handful grated Parmalat cheddar cheese

• handful President feta

METHOD

1. Preheat oven to 180°C and grease a 23cm loaf tin.

2. Sift flour and onion soup packet together. Add herbs and both cheeses, mixing well.

3. Add buttermilk and fold until just combined - don’t overmix. Rest for 5-10 minutes.

4. Spoon into prepared tin and bake for 55-60 minutes until golden and a skewer comes out clean.

5. Sprinkle extra cheddar on top whilst hot, then cool in tin for 10 minutes before turning out.

OH, YOU SAUCY THING!

In the realm of culinary arts, condiments play a pivotal role in enhancing and transforming food. Whether it’s the tang of mustard on a roast beef sandwich, the creamy depth of hollandaise on Eggs Benedict or the umami punch of soy sauce in a stir-fry, these flavour agents are indispensable.

While store-bought versions offer convenience, homemade sauces and condiments can bring an unparalleled freshness, adaptability and an added depth of flavour.

Crafting them from scratch allows for control over ingredients, customisation to dietary needs or taste preferences, and a deeper connection to the food being prepared. Besides, many commercial sauces and condiments are laden with preservatives, artificial flavours and added sugars.

Homemade sauces also serve as a

CHILLI CRISP

I love to spoon this over scrambled or fried eggs, scattered over avo toast or stirred into a bowl of freshly cooked pasta. But be mindful, it’s very spicy and a little goes a long way, so don’t be too generous when using.

INGREDIENTS

• ½ cup vegetable oil

• ¼ cup dried onion

• 1 teaspoon sugar

• 1½ teaspoons kosher salt

• ⅓ cup chilli flakes

• 3 tablespoons sesame seeds

• 1 teaspoon coarsely ground Sichuan peppercorn

gateway to global flavours. You can travel the world from your kitchen by making chimichurri from Argentina, harissa from North Africa or ponzu from Japan.

Each of these brings regional ingredients and traditional techniques into play. In addition to better taste and nutrition, homemade sauces can be more cost-effective in the long run with spices, fresh herbs and pantry staples like oil and vinegar repurposed across different recipes, reducing waste and saving money.

Homemade sauces and

METHOD

1. Combine the oil, onion, and 1 teaspoon salt in a small saucepan; cook over medium heat, stirring occasionally, for 3-5 minutes. Stir in the chilli flakes, sesame seeds, and Sichuan peppercorns, then add the remaining ½ teaspoon sugar and 1 teaspoon salt.

2. Remove from heat and pour into a clean 250g jar and seal tightly with a lid. Once cooled, store in the fridge.

condiments are more than just culinary enhancements; they are testaments to intentional cooking and reflect care, creativity and a desire to eat well with ingredients we understand and choose ourselves. Whether it’s a spicy homemade salsa for tacos, a garlicky aioli for burgers or a spicy peri-peri for that prego roll, sauces enrich meals and bring the joy of cooking into sharper focus. In embracing the art of sauce-making, we not only elevate our meals but also deepen our appreciation for the process behind the plate.

Here then are four easy-to-make condiments that you’ll always find in my fridge.

MISO & SESAME VINAIGRETTE

This all-purpose dressing is great on salads or grilled seafood, served hot or cold. It’s especially good with grilled fish.

INGREDIENTS

• 2 garlic cloves, smashed

• 1 small shallot, roughly chopped

• 2 tablespoons tamari*

• 2 tablespoons balsamic vinegar

• 2 tablespoons red or white wine vinegar

• 1 tablespoon miso paste

• 1 tablespoon dark brown sugar

• 2 tablespoons toasted sesame oil

• 2 tablespoons toasted white sesame seeds

METHOD

1. Place the garlic, shallot, tamari, both vinegars, miso and sugar in a blender and blend on high until well combined. With the blender running on medium, slowly drizzle in the oil.

HOMEMADE CONDIMENTS

2. Transfer to a medium sized jar, add the sesame oil and sesame seeds, screw on the lid tightly and give it a good shake. Store in the fridge.

*Ifyoucan’tget holdoftamari,you canusealightsoy sauceinstead.

A little extra something HOMEMADE ONION POWDER

Onion skins can be used to create a flavourful powder that is similar to store-bought onion powder. A good source of antioxidants and some vitamins, it’s also a great way to reduce food waste. Here’s how it’s done: Save onion skins (from yellow, red, or white onions) and remove any dirt by rinsing them in running water. Pat dry, then spread the skins on a baking sheet and bake at a low temperature (around 60°C) for about 3 hours or until they are very dry and brittle. Once the skins are completely dry, grind them into a fine powder using a blender, food processor or coffee grinder. Store in an airtight container in a cool, dry place.

HOMEMADE CONDIMENTS

YUM YUM SAUCE

This all-purpose Japanese sauce everyday use is especially delicious when slathered over grilled prawns or drizzled over a plate of fried rice. It also goes well on a burger or as a dip for your hot chips (in lieu of tomato sauce). For a quick, healthy, light lunch, I often use it as a salad dressing over a bowl of crunchy iceberg lettuce that’s been tossed with thin slices of cucumber, avocado and radish.

INGREDIENTS

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon paprika

• 1 tablespoon warm water

• ½ cup good mayonnaise

• ¼ cup tomato sauce

• 2 teaspoons rice vinegar

• 1 teaspoon toasted sesame oil

• sea salt

METHOD

1. In a small bowl, stir together the garlic powder, onion powder, paprika and warm water. Add the mayonnaise, tomato sauce, rice vinegar and sesame oil. Season generously with sea salt. Stir until smooth and store in the fridge in an airtight container.

2. Optional: If you prefer your sauce a little spicier, add a tablespoon of sriracha sauce when adding the mayo.

YANGNYEOM SAUCE

This Korean staple is a delish dip for any kind of chicken, and equally good when brushed over a whole bird after roasting, or over grilled lamb or pork chops, and fresh-out-of-the-oven salmon.

INGREDIENTS

• ½ cup ketchup

• 3 tablespoons gochujang

• 2 tablespoons rice vinegar

• 2 tablespoons maple syrup

DID YOU KNOW?

Yum Yum Sauce gets even better with a spoonful of sriracha. Adjust the heat to your liking and use it as a dip, drizzle, or dressing.

• 1 tablespoon strawberry jam

• 1 tablespoon soy sauce

• 1 tablespoon finely grated garlic

• ground black pepper

METHOD

1. Whisk all ingredients in a small bowl until well combined. Use immediately or refrigerate in an airtight container.

Inspires great food

Try Creamy

Indulgent

Unlock the secret to the most deliciously creamy creations with Nola.

Crafted to deliver unmatched versatility, Nola ensures your dishes are always a cut above the rest!

DRESS TO IMPRESS: MAYO MAGIC

CREAMY SATAY SALAD DRESSING WITH MAYONNAISE

INGREDIENTS

• 2 tablespoons Nola mayonnaise

• 2 tablespoons peanut butter (smooth or crunchy)

• 1 tablespoon soy sauce

• 1 tablespoon lime juice

• 1 teaspoon honey or brown sugar

• ½ teaspoon sesame oil (optional, for that toasted flavour)

• 1 small garlic clove, minced or ¼ teaspoon garlic powder

• 1–2 tablespoons warm water (to thin it out)

• 1 ½ teaspoons Sriracha chilli sauce (for heat)

• 1 tablespoon of toasted sesame seeds

METHOD

1. In a bowl, combine the mayonnaise and peanut butter until smooth.

2. Stir in soy sauce, lime juice, honey, garlic, sriracha and sesame oil.

3. Add a bit of warm water, one tablespoon at a time, to loosen the consistency for drizzling.

4. Taste and adjust:

• More lime = tangier

• More honey = sweeter

• More chilli = spicier

5. Finish off with toasted sesame seeds, drizzle over salads or use as a dip!

CREAMY MAYO SALAD DRESSING

INGREDIENTS

½ cup Nola mayonnaise

¼ cup of lemon juice or vinegar

1–2 teaspoons Dijon mustard (optional but adds a nice kick)

1 teaspoon honey or sugar salt & black pepper to taste 1–2 tablespoons water (to thin it out, as needed)

2 tablespoons of freshly chopped parsley

METHOD

In a small bowl, whisk together the mayonnaise, lemon juice or vinegar and mustard until smooth.

Add honey or sugar for a sweet touch.

Add in parsley, season with salt and pepper to taste.

Thin it out with a little water until it reaches your desired consistency.

Taste and adjust any ingredients as needed.

COMBINE ALL INGREDIENTS IN A BOWL AND WHISK UNTIL WELL-MIXED.

AIR FRYER LAMB KOFTA

RED MEATS

AIR

FRYER LAMB KOFTA

Serves: 2

INGREDIENTS

• 100g wholewheat couscous

• zest of 1 lemon

• 25g dried apricots

• 25g shelled unsalted pistachios

• 250g higher-welfare lamb mince

• 1 teaspoon ras el hanout

• salt & black pepper

• olive oil spray

• ½ small red onion

• 2 tablespoons red wine vinegar

• ½ bunch of flat-leaf parsley (15g)

• ½ bunch of mint (15g)

• extra virgin olive oil

• 1 400g tin of chickpeas

• 1 tablespoon harissa paste

• 4 tablespoons Greek yoghurt

• lemon wedges

METHOD

1. Put the couscous into a bowl, finely grate over the lemon zest, just cover with boiling water. Cover, and put aside.

2. Finely chop the apricots and pistachios; put them into large bowl with the lamb mince, ras el hanout and a good pinch of sea salt and black pepper. Fluff up the couscous with a fork, add one-third to the lamb mix, then scrunch all together with clean hands.

3. Divide the mixture into 8 equal pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the amount of gnarly bits as they cook. Place in the air-fryer drawer, spritz with olive oil and cook for 20 minutes at 180°C, or until sizzling, shaking halfway.

4. Meanwhile, peel and very finely slice the red onion, then scrunch with a pinch of salt and 2 tablespoons of red wine vinegar. Leave to quickly pickle.

5. Finely chop the herb leaves

and add to the remaining couscous with a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil. Drain and add the chickpeas, toss well, season to perfection and divide between plates.

6. Sit the kofta on top, then ripple the harissa through the yoghurt and spoon on the side. Sprinkle over the pickled red onions, and serve with lemon wedges.

SLOW-COOKED OXTAIL STEW

This is an extract from her cookbook: Cooking with Kim Bagley, A South African Fusion of Flavours.

Serves: 4

INGREDIENTS

• 1kg oxtail pieces

• 30ml cooking oil

• 250ml red wine

• 500ml beef stock

• 1-2 habanero chillies

• 1 can diced tomatoes

• 1 can butter beans, drained

• chopped fresh parsley, for garnishing

For the marinade:

• 1 red pepper, seeded and diced

• 1 green pepper, seeded and diced

• 1 red onion, diced

• 3 spring onions, sliced

• 2 celery sticks, chopped

• 1 carrot, finely chopped

• 2 stems rosemary

• 4 sprigs thyme

• 15ml chopped fresh parsley

• 30ml garlic & ginger paste

• 30ml soy sauce

• 30ml Worcestershire sauce

• 10g tomato paste

• 15ml BBQ spice

• 5ml onion powder

• 5ml garlic & herb seasoning

• 10ml Cajun spice

METHOD

1. Combine all the ingredients in a large bowl, add the oxtail and stir to coat well, then cover and refrigerate overnight.

2. Add the cooking oil to a casserole dish over medium heat. Remove the oxtail from the marinade and sear the pieces in batches for 5 minutes on each side.

3. Once all the meat has been seared, return the pieces to the pot. Add the remaining marinade and sauté for 5 minutes. Deglaze the pot with red wine and then simmer for 2 minutes. Add the beef stock, chillies and diced tomatoes.

4. Cook the stew according to your preferred method (see below). Add the butter beans for the last hour. Garnish with chopped parsley.

5. Serve with creamy mashed potatoes, polenta, samp or rice – and crusty bread on the side to mop up juices.

CHEF TIP:

Transfer the stew to a slow cooker and cook slowly for a total of 6 hours.

Place the casserole dish in a 160°C oven and cook, covered, for a total of 4 hours.

Wine Pairing

Pairs beautifully with a Cabernet Sauvignon, a fruity Shiraz, or a robust Pinotage!

LAMB & APRICOT SOSATIES

@rhodesquality

Serves: 6

INGREDIENTS

For the marinade:

• 15ml sunflower oil

• ¼ onion, finely chopped

• 1 clove garlic, crushed

• 45ml Rhodes Quality Apricot Jam

• 45ml white wine vinegar

• 15ml Packo Traditional Masala Curry Powder

• 125ml barbecue sauce

For the sosaties:

• 500g deboned lamb (leg or shoulder), cut into evenly-sized cubes.

• 1 can of Rhodes Quality Apricot Halves, drained & quartered.

METHOD

1. Heat the oil in a small saucepan and fry the onion until softened.

2. Add the garlic and cook for a few more minutes.

3. Stir in the Rhodes Quality Apricot Jam, vinegar, Packo Traditional Masala Curry Powder and the barbecue sauce.

4. Simmer over low heat for a few minutes until thoroughly heated.

5. Season to taste and allow to cool.

6. Put the prepared lamb into a bowl and pour the cooled marinade over it.

7. Refrigerate overnight.

8. Remove the meat from the marinade and thread onto skewers, alternating with the Rhodes Quality Apricot Halves.

9. Braai over medium heat until cooked to your preference.

Scan me and save this recipe on your phone

BEEF BRISKET RAGU

WITH MUSHROOMS & TAGLIATELLE

This hearty beef & mushroom ragu is a tribute to Alvi’s Drift Albertus Viljoen Bismarck 2020 from their Icon Range - a Shiraz driven red blend that also contains Pinotage, Cabernet Sauvignon, Durif, Grenache, Alicante Bouchet and a touch of Viognier. This robust, complex wine pairs beautifully with the deep umami tones of a slow braised Italian-style ragu, served with freshly made pasta and a grating of aged parmigiano.

Serves: 6

INGREDIENTS

• 30ml olive oil

• 1,2-1,5 kg boneless beef brisket, cut into cubes

• salt & pepper, to taste

• 1 large onion, chopped

• 2 carrots, peeled & finely chopped

• 3-4 celery sticks, finely chopped

• 3-4 cloves garlic, finely chopped

• a handful mixed herbs, finely chopped (rosemary, thyme, sage)

• 250g portabellini mushrooms, roughly chopped

• 250ml (1 cup) dry red wine

• 600g tomato passata

• 250ml (1 cup) beef stock

• 500g uncooked tagliatelle pasta

• salted water, for cooking the pasta

• grated Parmesan, for serving

• fresh basil leaves, for serving

METHOD

1. Heat the oil in a wide heavy pot or casserole over medium heat. Fry the meat cubes until lightly brown on some sides, seasoning with salt and pepper.

2. Remove from the pot and set aside, then add the onions, carrots and celery. Fry until soft, then add the garlic and herbs and fry for another minute.

3. Add the mushrooms, then fry until they start to soften.

4. Add the wine and stir to reduce slightly and deglaze the bottom of the casserole, then add the passata and stock and stir.

5. Add the fried meat back into the liquid, pressing them under the surface. Bring the mixture to a simmer, put a lid on, then transfer to the oven and cook for 3-4 hours until the meat is very tender.

6. Season with salt and pepper, stir and set aside to rest.

7. Serve on freshly cooked pasta, with a grating of Parmesan and fresh basil.

PAIR WITH

LAMB & PAPAYA BOBOTIE

Serves: 6-8

INGREDIENTS

• 30ml sunflower oil

• 1 onion, thinly sliced

• 1 garlic clove, minced

• 330g firm ripe papaya coarsely grated

• 500g lamb, finely ground

• 2 slices of stale white bread crust removed, soaked in ⅓ cup milk and squeezed to remove excess moisture

• 2.5ml ground cloves

• 5ml salt

• 10ml medium prepared curry powder

• 5ml ground turmeric

• 2 eggs

• 30ml hot water

• 20ml fresh lemon juice

• 30ml sugar

• 10ml smoked paprika

• 15ml apricot jam

• 15ml fruit chutney

• 120g raisins or sultanas

For the baked topping:

• 1 egg

• 150ml milk or plain yoghurt (for a more modern interpretation)

• 4 bay or fresh lemon leaves

METHOD

1. Sauté the onion and garlic in the oil until lightly browned.

2. Allow to cool. Mix all the remaining ingredients (apart from the topping ingredients) in a large mixing bowl.

3. Transfer the mixture to a greased/buttered oven casserole and bake for about 15-20 minutes in a preheated (190°C) oven. Check the meat after the first 15 minutes, and lightly press the mixture down – if it is firming up rapidly, reduce the cooking time. If the mixture feels uncooked, cook a little

longer. The aim is to have meat that is almost entirely cooked, but not dry. At this point, a substantial amount of cooking liquid and fat would have separated from the meat, leaving the mince sitting in a puddle of liquid – do not fear. As soon as the meat is cooked, carefully tip out this liquid and mix some of it (or all if you don’t mind the fat) into the yoghurt for the topping.

4. Beat in the remaining egg, and then pour this mixture carefully back over the meat. Insert the leaves upright and return to the oven.

5. Bake for 10 minutes at a lower temperature (170°C), until the custard is set. Some people believe the custard must have a little browning on top – you could do this under the grill (but your leaves will burn) or carefully brown the custard between the leaves with a blowtorch.

Purists would not even look at this recipe featuring papaya, as it makes it less traditional. However, the papaya adds a fruity sweetness and contributes to keeping the bobotie moist.

AVO WAFFLES WITH SAVOURY MINCE

By South African Avocado Growers’ Association (SAAGA) @iloveavossa

Makes: 6

INGREDIENTS

For the savoury mince:

• avocado or olive oil for cooking

• 1 onion, chopped

• 2 garlic cloves, crushed

• 500g beef mince

• salt & pepper

• 30ml cake flour

• 50g packet of tomato paste

• 500ml beef stock

• 15ml soy sauce

• handful parsley, chopped, plus extra for garnish

For the waffles:

• 30ml sugar

• 2 avocados, sliced

• 250ml milk

• 2 eggs

• 375ml cake flour

• 7.5ml baking powder

METHOD

1. For the savoury mince, heat a splash of oil in a large frying pan on medium-high and sauté the onion and garlic for 5 minutes. Add the

garlic and cook for 1 minute. Keep aside.

2. Heat another splash of oil in the same pan and fry the mince for about 8 minutes or until browned. Season with salt and pepper.

3. Return the onion together with the flour and tomato paste. Add stock and soy sauce. Season with salt and pepper. Reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir through parsley.

4. For the waffles, blitz together the sugar, ½ cup of the avocado, milk,

½ teaspoon salt and eggs until smooth.

5. Sift over the flour and baking powder and mix until just combined.

6. Heat a waffle maker. Grease with cooking spray and add ⅓ cup of waffle batter (spread with a spoon if you like perfectly shaped waffles), close and cook for about 3 minutes or until cooked. Repeat with the rest.

7. Serve the waffles with the mince, remaining avocado and extra parsley.

AVO WAFFLES WITH SAVOURY MINCE

LAMB BURGERS WITH ROSE HARISSA TZATZIKI

Serves: 4

INGREDIENTS

For the lamb patties:

• 500g lamb mince

• 1 small red onion, finely grated or minced

• 1 garlic clove, crushed

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ½ teaspoon cinnamon (optional)

• salt & black pepper

• chopped fresh parsley or mint

• 1–2 teaspoons rose harissa inside the mix for an extra kick (optional)

For the rose harissa tzatziki:

• 1 cup Greek-style yoghurt

• ½ cup grated cucumber (squeezed dry)

• 1 small garlic clove, minced

• 1–2 teaspoons rose harissa

• 1 teaspoon lemon juice or zest

• salt, to taste

• chopped mint or dill (optional)

• swirl of harissa for serving (optional)

For assembly:

• soft brioche or flatbread folded like a pita

• baby spinach or rocket

• pickled red onions or shaved cucumber ribbons

• sliced tomatoes

• crumbled feta or thin slice of halloumi

• pomegranate arils (optional)

METHOD

1. Mix all lamb patty

ingredients until just combined, then form into 4 patties.

2. Chill for 15–20 minutes to firm up.

3. Braai or pan-fry for 3–4 minutes per side, until golden and just cooked through.

4. Mix all rose harissa tzatziki ingredients until just combined, then set aside.

5. Assemble the burger on soft brioche or flatbread. Top your lamb patty with rose harissa tzatziki, baby spinach or rocket, pickled red onions or shaved cucumber ribbons, and feta or halloumi. Finish with pomegranate arils for a sweet crunch.

BEEF SOSATIES WITH PEACH & RED PEPPER

Serves: 4

INGREDIENTS

For the marinade:

• 2 tablespoons apricot jam or chutney

• 1 tablespoon mild curry powder

• 1 teaspoon ground coriander

• 1 teaspoon turmeric

• 1 teaspoon grated garlic

• 1 teaspoon grated ginger

• 2 tablespoons olive oil

• 2 tablespoons white wine vinegar or lemon juice

• salt & pepper

For the sosaties:

• 500g rump or sirloin steak, cut into 3cm cubes

• 2 ripe peaches (or canned peach halves, drained), sliced thickly

• 1 large red pepper, cut into chunks

• 1 small red onion, quartered & separated

• fresh coriander or mint, for garnish

METHOD

1. In a bowl, mix all the marinade ingredients. Add the beef cubes, toss to coat, and leave to marinate for 1 hour (or overnight for best flavour).

2. Thread the beef, peach slices, red pepper, and onion pieces alternately onto soaked wooden or metal skewers.

3. Cook over medium-high heat for 8–10 minutes, turning occasionally, until the beef is nicely charred but still tender. Brush with

any leftover marinade during cooking.

4. Garnish with fresh coriander or mint. Serve with yellow rice, couscous, or a crunchy slaw.

Did you know?

Chef Zandeleen's recipes were cooked on our very own cooking show. Scan the QR code to watch the episode

SPRINGBOK CARPACCIO WITH DANISH FETA & PICKLED CUCUMBER

INGREDIENTS

For the carpaccio:

• 100g Springbok carpaccio

• 20ml extra virgin olive oil

• salt & black pepper

• 20g capers preserved in vinegar

• 40g Danish feta

• a handful of rocket leaves

• 4 pickled cucumber ribbons

• balsamic reduction

• a few slices of ciabatta toast

METHOD

1. Prepare the base: On a chilled serving plate, arrange the springbok carpaccio slices in a single, slightly overlapping layer, fanning them out to create an appealing base.

2. Season the carpaccio: Drizzle the carpaccio evenly with extra virgin olive oil. Season lightly with salt and freshly ground black pepper to taste.

3. Add the capers and feta: Scatter the capers preserved in vinegar over the carpaccio. Crumble the Danish feta evenly across the dish.

4. Introduce the rocket: Gently place a handful of fresh rocket leaves in the centre of the

carpaccio, building a small mound for height and colour.

5. Arrange the cucumber: Artistically drape or weave the pickled cucumber ribbons around the rocket, adding a touch of vibrant green and a tangy element.

6. Drizzle with balsamic: Generously drizzle the balsamic reduction over the entire dish, creating an attractive pattern and adding a sweet and tangy contrast.

7. Serve with ciabatta: Arrange a few slices of ciabatta toast alongside the carpaccio, or slightly overlapping the edge of the carpaccio, ready for dipping and scooping.

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At Perdeberg Cellar, Vryguns Road, Windmeul, Paarl. www.perdeberg.co.za

V&A WATERFRONT

V&A WATERFRONT

V&A WATERFRONT

V&A WATERFRONT

V&A WATERFRONT

Q: IF YOU WERE DINING AS A GUEST AT CITY LODGE HOTEL V&A WATERFRONT, WHAT THREE-COURSE MEAL WOULD YOU ORDER AND WHY?

Q: IF YOU WERE DINING AS A GUEST AT CITY LODGE HOTEL V&A WATERFRONT, WHAT THREE-COURSE MEAL WOULD YOU ORDER AND WHY?

Q: IF YOU WERE DINING AS A GUEST AT CITY LODGE HOTEL V&A WATERFRONT, WHAT THREE-COURSE MEAL WOULD YOU ORDER AND WHY?

Q: IF YOU WERE DINING AS A GUEST AT CITY LODGE HOTEL V&A WATERFRONT, WHAT THREE-COURSE MEAL WOULD YOU ORDER AND WHY?

A: Here is an ideal selection that will give guests a feel for what is offered on our new menu, from seafood to curries, with each dish bringing different flavour profiles:

Q: IF YOU WERE DINING AS A GUEST AT CITY LODGE HOTEL V&A WATERFRONT, WHAT THREE-COURSE MEAL WOULD YOU ORDER AND WHY?

A: Here is an ideal selection that will give guests a feel for what is offered on our new menu, from seafood to curries, with each dish bringing different flavour profiles:

A: Here is an ideal selection that will give guests a feel for what is offered on our new menu, from seafood to curries, with each dish bringing different flavour profiles:

A: Here is an ideal selection that will give guests a feel for what is offered on our new menu, from seafood to curries, with each dish bringing different flavour profiles:

A: Here is an ideal selection that will give guests a feel for what is offered on our new menu, from seafood to curries, with each dish bringing different flavour profiles:

- Starter: Salt and Pepper Calamari – Deep fried calamari perfectly seasoned with salt and pepper, served with fresh cucumber slaw and aioli

- Starter: Salt and Pepper Calamari – Deep fried calamari perfectly seasoned with salt and pepper, served with fresh cucumber slaw and aioli

- Starter: Salt and Pepper Calamari – Deep fried calamari perfectly seasoned with salt and pepper, served with fresh cucumber slaw and aioli

- Starter: Salt and Pepper Calamari – Deep fried calamari perfectly seasoned with salt and pepper, served with fresh cucumber slaw and aioli

- Main: Lamb Curry – Tender lamb curry made with aromatic spices and served with steamed basmati rice, traditional condiments, and flaky paratha

- Main: Lamb Curry – Tender lamb curry made with aromatic spices and served with steamed basmati rice, traditional condiments, and flaky paratha

- Starter: Salt and Pepper Calamari – Deep fried calamari perfectly seasoned with salt and pepper, served with fresh cucumber slaw and aioli

- Main: Lamb Curry – Tender lamb curry made with aromatic spices and served with steamed basmati rice, traditional condiments, and flaky paratha

- Main: Lamb Curry – Tender lamb curry made with aromatic spices and served with steamed basmati rice, traditional condiments, and flaky paratha

- Dessert: Lemon Cheesecake – A truly magnificent end to any meal, consisting of a coconut crumb topped with lemon curd, fresh berries, and caramelised meringues

- Main: Lamb Curry – Tender lamb curry made with aromatic spices and served with steamed basmati rice, traditional condiments, and flaky paratha

- Dessert: Lemon Cheesecake – A truly magnificent end to any meal, consisting of a coconut crumb topped with lemon curd, fresh berries, and caramelised meringues

- Dessert: Lemon Cheesecake – A truly magnificent end to any meal, consisting of a coconut crumb topped with lemon curd, fresh berries, and caramelised meringues

- Dessert: Lemon Cheesecake – A truly magnificent end to any meal, consisting of a coconut crumb topped with lemon curd, fresh berries, and caramelised meringues

- Dessert: Lemon Cheesecake – A truly magnificent end to any meal, consisting of a coconut crumb topped with lemon curd, fresh berries, and caramelised meringues

Q: WHAT’S THE ONE DISH ON YOUR NEW MENU THAT YOU THINK PEOPLE WILL COME BACK FOR TIME AND TIME AGAIN?

Q: WHAT’S THE ONE DISH ON YOUR NEW MENU THAT YOU THINK PEOPLE WILL COME BACK FOR TIME AND TIME AGAIN?

Q: WHAT’S THE ONE DISH ON YOUR NEW MENU THAT YOU THINK PEOPLE WILL COME BACK FOR TIME AND TIME AGAIN?

Q: WHAT’S THE ONE DISH ON YOUR NEW MENU THAT YOU THINK PEOPLE WILL COME BACK FOR TIME AND TIME AGAIN?

A: Most definitely the sticky lamb riblets, basted with our signature spicy thyme basting. These lamb ribs are packed with flavour and fall right off the bone. What guests absolutely love about this dish is that it’s topped with a herb crumb gremolata and served with coated rustic fries – it’s the kind of meal that will have you licking your fingers.

A: Most definitely the sticky lamb riblets, basted with our signature spicy thyme basting. These lamb ribs are packed with flavour and fall right off the bone. What guests absolutely love about this dish is that it’s topped with a herb crumb gremolata and served with coated rustic fries – it’s the kind of meal that will have you licking your fingers.

CHEF CATHRINE CHETTY

CHEF CATHRINE CHETTY

Q: WHAT’S THE ONE DISH ON YOUR NEW MENU THAT YOU THINK PEOPLE WILL COME BACK FOR TIME AND TIME AGAIN?

A: Most definitely the sticky lamb riblets, basted with our signature spicy thyme basting. These lamb ribs are packed with flavour and fall right off the bone. What guests absolutely love about this dish is that it’s topped with a herb crumb gremolata and served with coated rustic fries – it’s the kind of meal that will have you licking your fingers.

A: Most definitely the sticky lamb riblets, basted with our signature spicy thyme basting. These lamb ribs are packed with flavour and fall right off the bone. What guests absolutely love about this dish is that it’s topped with a herb crumb gremolata and served with coated rustic fries – it’s the kind of meal that will have you licking your fingers.

Q: TELL US ABOUT YOUR NEW WINE BAR – WHAT CAN GUESTS EXPECT?

A: Most definitely the sticky lamb riblets, basted with our signature spicy thyme basting. These lamb ribs are packed with flavour and fall right off the bone. What guests absolutely love about this dish is that it’s topped with a herb crumb gremolata and served with coated rustic fries – it’s the kind of meal that will have you licking your fingers.

Q: TELL US ABOUT YOUR NEW WINE BAR – WHAT CAN GUESTS EXPECT?

Q: TELL US ABOUT YOUR NEW WINE BAR – WHAT CAN GUESTS EXPECT?

Q: TELL US ABOUT YOUR NEW WINE BAR – WHAT CAN GUESTS EXPECT?

Q: TELL US ABOUT YOUR NEW WINE BAR – WHAT CAN GUESTS EXPECT?

A: Atlantic Lounge offers a relaxed, warm and inviting atmosphere, focused on the appreciation of local South African beverages. Guests can enjoy a wide selection of wines by the glass or by the bottle, alongside food pairings that represent South African dishes with a flair of flavour. We offer tapas-style dishes, giving you the chance to enjoy more than just one option in an evening. You can also expect knowledgeable staff to guide you through the options, amazing seating, soft lighting, mesmerising music, and a night to remember.

A: Atlantic Lounge offers a relaxed, warm and inviting atmosphere, focused on the appreciation of local South African beverages. Guests can enjoy a wide selection of wines by the glass or by the bottle, alongside food pairings that represent South African dishes with a flair of flavour. We offer tapas-style dishes, giving you the chance to enjoy more than just one option in an evening. You can also expect knowledgeable staff to guide you through the options, amazing seating, soft lighting, mesmerising music, and a night to remember.

A: Atlantic Lounge offers a relaxed, warm and inviting atmosphere, focused on the appreciation of local South African beverages. Guests can enjoy a wide selection of wines by the glass or by the bottle, alongside food pairings that represent South African dishes with a flair of flavour. We offer tapas-style dishes, giving you the chance to enjoy more than just one option in an evening. You can also expect knowledgeable staff to guide you through the options, amazing seating, soft lighting, mesmerising music, and a night to remember.

A: Atlantic Lounge offers a relaxed, warm and inviting atmosphere, focused on the appreciation of local South African beverages. Guests can enjoy a wide selection of wines by the glass or by the bottle, alongside food pairings that represent South African dishes with a flair of flavour. We offer tapas-style dishes, giving you the chance to enjoy more than just one option in an evening. You can also expect knowledgeable staff to guide you through the options, amazing seating, soft lighting, mesmerising music, and a night to remember.

Q: HOW’S YOUR BAR SNACK GAME - WHAT’S AN ABSOLUTE MUST-HAVE ON THE BAR SNACK MENU?

A: Atlantic Lounge offers a relaxed, warm and inviting atmosphere, focused on the appreciation of local South African beverages. Guests can enjoy a wide selection of wines by the glass or by the bottle, alongside food pairings that represent South African dishes with a flair of flavour. We offer tapas-style dishes, giving you the chance to enjoy more than just one option in an evening. You can also expect knowledgeable staff to guide you through the options, amazing seating, soft lighting, mesmerising music, and a night to remember.

Q: HOW’S YOUR BAR SNACK GAME - WHAT’S AN ABSOLUTE MUST-HAVE ON THE BAR SNACK MENU?

Q: HOW’S YOUR BAR SNACK GAME - WHAT’S AN ABSOLUTE MUST-HAVE ON THE BAR SNACK MENU?

Q: HOW’S YOUR BAR SNACK GAME - WHAT’S AN ABSOLUTE MUST-HAVE ON THE BAR SNACK MENU?

Q: HOW’S YOUR BAR SNACK GAME - WHAT’S AN ABSOLUTE MUST-HAVE ON THE BAR SNACK MENU?

A: Bar snacks are often dishes or small plates that can be forgotten about, but we always aim to stay on top of our game by offering bold and interesting flavour combinations. Some of our options include herb-roasted olives, pistachio and honey-coated feta cheese, posh onion rings, and smoked chicken lollipops with toasted sesame seeds served with a creamy garlic and goat’s cheese sauce.

A: Bar snacks are often dishes or small plates that can be forgotten about, but we always aim to stay on top of our game by offering bold and interesting flavour combinations. Some of our options include herb-roasted olives, pistachio and honey-coated feta cheese, posh onion rings, and smoked chicken lollipops with toasted sesame seeds served with a creamy garlic and goat’s cheese sauce.

A: Bar snacks are often dishes or small plates that can be forgotten about, but we always aim to stay on top of our game by offering bold and interesting flavour combinations. Some of our options include herb-roasted olives, pistachio and honey-coated feta cheese, posh onion rings, and smoked chicken lollipops with toasted sesame seeds served with a creamy garlic and goat’s cheese sauce.

A: Bar snacks are often dishes or small plates that can be forgotten about, but we always aim to stay on top of our game by offering bold and interesting flavour combinations. Some of our options include herb-roasted olives, pistachio and honey-coated feta cheese, posh onion rings, and smoked chicken lollipops with toasted sesame seeds served with a creamy garlic and goat’s cheese sauce.

Q: WHAT’S ONE FOOD TREND YOU THINK HAS RUN ITS COURSE, AND WHAT TREND ARE YOU EXCITED

Q: WHAT’S ONE FOOD TREND YOU THINK HAS RUN ITS COURSE, AND WHAT TREND ARE YOU EXCITED

Q: WHAT’S ONE FOOD TREND YOU THINK HAS RUN ITS COURSE, AND WHAT TREND ARE YOU EXCITED ABOUT INSTEAD?

Q: WHAT’S ONE FOOD TREND YOU THINK HAS RUN ITS COURSE, AND WHAT TREND ARE YOU EXCITED

Q: WHAT’S ONE FOOD TREND YOU THINK HAS RUN ITS COURSE, AND WHAT TREND ARE YOU EXCITED

Simple surf-and-turf – I really think this trend has been around for a long time and could do with a little more excitement overall. The trend I’m most excited

been around for a long time and could do with a little

Simple surf-and-turf – I really think this trend has been around for a long time and could do with a little more excitement overall. The trend I’m most excited

mixing them up to create completely new dishes using

A: Simple surf-and-turf – I really think this trend has been around for a long time and could do with a little more excitement overall. The trend I’m most excited about is taking different cuisines and cultures and mixing them up to create completely new dishes using basic and simple flavours.

mixing them up to create completely new dishes using

mixing them up to create completely new dishes using

Q: WHAT’S AN UNDERRATED INGREDIENT YOU WISH

Simple surf-and-turf – I really think this trend has been around for a long time and could do with a little more excitement overall. The trend I’m most excited mixing them up to create completely new dishes using basic and simple flavours.

Q: WHAT’S AN UNDERRATED INGREDIENT YOU WISH MORE PEOPLE USED AT HOME?

Q: WHAT’S AN UNDERRATED INGREDIENT YOU WISH

Q: WHAT’S AN UNDERRATED INGREDIENT YOU WISH MORE PEOPLE USED AT HOME?

Fresh garlic and herbs are the base of any savoury recipe, adding so much depth and flavour to the overall dish – I would never cook without them.

Q: WHAT’S AN UNDERRATED INGREDIENT YOU WISH MORE PEOPLE USED AT HOME?

A: Fresh garlic and herbs are the base of any savoury recipe, adding so much depth and flavour to the overall dish – I would never cook without them.

A: Fresh garlic and herbs are the base of any savoury recipe, adding so much depth and flavour to the overall dish – I would never cook without them.

A: Fresh garlic and herbs are the base of any savoury recipe, adding so much depth and flavour to the overall dish – I would never cook without them.

A: Fresh garlic and herbs are the base of any savoury recipe, adding so much depth and flavour to the overall dish – I would never cook without them.

Q: WHAT’S ONE COOKING TECHNIQUE HOME COOKS SHOULD MASTER THAT WOULD INSTANTLY ELEVATE THEIR DISHES?

Q: WHAT’S ONE COOKING TECHNIQUE HOME COOKS SHOULD MASTER THAT WOULD INSTANTLY ELEVATE THEIR DISHES?

Q: WHAT’S ONE COOKING TECHNIQUE HOME COOKS SHOULD MASTER THAT WOULD INSTANTLY ELEVATE THEIR DISHES?

Q: WHAT’S ONE COOKING TECHNIQUE HOME COOKS SHOULD MASTER THAT WOULD INSTANTLY ELEVATE THEIR DISHES?

Q: WHAT’S ONE COOKING TECHNIQUE HOME COOKS SHOULD MASTER THAT WOULD INSTANTLY ELEVATE THEIR DISHES?

A: Oh boy, this isn’t a tough one! Growing up, there was never a debate about how long or at what temperature certain items should be cooked – everything was cooked the same all the time! I would say the most important thing is learning different cooking techniques and cooking different foods at the correct temperature. Just by doing that, you bring out so much more flavour in the whole process. For example, if a recipe says simmer, there’s no way your pot should be boiling over, as simmering means cooking on a low temperature to intensify flavour profiles.

A: Bar snacks are often dishes or small plates that can be forgotten about, but we always aim to stay on top of our game by offering bold and interesting flavour combinations. Some of our options include herb-roasted olives, pistachio and honey-coated feta cheese, posh onion rings, and smoked chicken lollipops with toasted sesame seeds served with a creamy garlic and goat’s cheese sauce.

A: Oh boy, this isn’t a tough one! Growing up, there was never a debate about how long or at what temperature certain items should be cooked – everything was cooked the same all the time! I would say the most important thing is learning different cooking techniques and cooking different foods at the correct temperature. Just by doing that, you bring out so much more flavour in the whole process. For example, if a recipe says simmer, there’s no way your pot should be boiling over, as simmering means cooking on a low temperature to intensify flavour profiles.

A: Oh boy, this isn’t a tough one! Growing up, there was never a debate about how long or at what temperature certain items should be cooked – everything was cooked the same all the time! I would say the most important thing is learning different cooking techniques and cooking different foods at the correct temperature. Just by doing that, you bring out so much more flavour in the whole process. For example, if a recipe says simmer, there’s no way your pot should be boiling over, as simmering means cooking on a low temperature to intensify flavour profiles.

A: Oh boy, this isn’t a tough one! Growing up, there was never a debate about how long or at what temperature certain items should be cooked – everything was cooked the same all the time! I would say the most important thing is learning different cooking techniques and cooking different foods at the correct temperature. Just by doing that, you bring out so much more flavour in the whole process. For example, if a recipe says simmer, there’s no way your pot should be boiling over, as simmering means cooking on a low temperature to intensify flavour profiles.

ADVICE FOR HOME COOKS:

ADVICE FOR HOME COOKS:

A: Oh boy, this isn’t a tough one! Growing up, there was never a debate about how long or at what temperature certain items should be cooked – everything was cooked the same all the time! I would say the most important thing is learning different cooking techniques and cooking different foods at the correct temperature. Just by doing that, you bring out so much more flavour in the whole process. For example, if a recipe says simmer, there’s no way your pot should be boiling over, as simmering means cooking on a low temperature to intensify flavour profiles.

ADVICE FOR HOME COOKS:

ADVICE FOR HOME COOKS:

ADVICE FOR HOME COOKS:

My best piece of advice is to prioritise fresh ingredients in everyday cooking. Plan your meals ahead of time as it makes the whole process more fun and saves you time. Taste throughout, because it’s important to adjust flavour profiles as you go. And lastly, understand the importance of heat control – cooking at the right temperature can truly set you apart from the average home cook.

My best piece of advice is to prioritise fresh ingredients in everyday cooking. Plan your meals ahead of time as it makes the whole process more fun and saves you time. Taste throughout, because it’s important to adjust flavour profiles as you go. And lastly, understand the importance of heat control – cooking at the right temperature can truly set you apart from the average home cook.

My best piece of advice is to prioritise fresh ingredients in everyday cooking. Plan your meals ahead of time as it makes the whole process more fun and saves you time. Taste throughout, because it’s important to adjust flavour profiles as you go. And lastly, understand the importance of heat control – cooking at the right temperature can truly set you apart from the average home cook.

My best piece of advice is to prioritise fresh ingredients in everyday cooking. Plan your meals ahead of time as it makes the whole process more fun and saves you time. Taste throughout, because it’s important to adjust flavour profiles as you go. And lastly, understand the importance of heat control – cooking at the right temperature can truly set you apart from the average home cook.

My best piece of advice is to prioritise fresh ingredients in everyday cooking. Plan your meals ahead of time as it makes the whole process more fun and saves you time. Taste throughout, because it’s important to adjust flavour profiles as you go. And lastly, understand the importance of heat control – cooking at the right temperature can truly set you apart from the average home cook.

STYLISHLY REIMAGINED

Discover stylish rooms, vibrant bars, canal-side terrace, pool, gym and versatile meeting spaces.

City Lodge Hotel V&A Waterfront is your effortless escape in the heart of Cape Town.

Atlantic Lounge
Atlantic Social

LAMB RIBLETS

INGREDIENTS

• 3g star anise

• 3g star anise

• 3g star anise

• 1kg lamb ribs

• 1kg lamb ribs

• 1kg lamb ribs

• 60ml smoked paprika

• 60ml smoked paprika

• 60ml smoked paprika

• 1 large onion

INGREDIENTS

• 1kg lamb ribs

• 1 large onion

• 1 large onion

• 30ml apricot jam

• 1 bulb garlic

• 1 bulb garlic

• 1 bulb garlic

• 1kg lamb ribs

• 1 large onion

• 3g rosemary

• 3g rosemary

• 3g rosemary

• 1 large onion

• 1 bulb garlic

• 5g thyme

• 5g thyme

• 5g thyme

• 1 bulb garlic

• 3g rosemary

• 3g rosemary

• 5g thyme

INSTRUCTIONS

INSTRUCTIONS

• 5g thyme

INSTRUCTIONS

INSTRUCTIONS

• 30ml apricot jam

• 30ml apricot jam

• 3g star anise

• 60ml smoked paprika

• 150ml BBQ sauce

• 150ml BBQ sauce

• 150ml BBQ sauce

• 60ml smoked paprika

• 30ml apricot jam

• 2g red chilli, chopped

• 2g red chilli, chopped

• 2g red chilli, chopped

• 30ml apricot jam

• 150ml BBQ sauce

• salt and pepper

• salt and pepper

• salt and pepper

• 150ml BBQ sauce

• 2g red chilli, chopped

• 2g red chilli, chopped

• salt and pepper

• salt and pepper

1. Roughly chop the onion, garlic and herbs and set aside.

1. Roughly chop the onion, garlic and herbs and set aside.

1. Roughly chop the onion, garlic and herbs and set aside.

INSTRUCTIONS

2. Season ribs with smoked paprika, and salt and pepper to taste, and sear in a hot pot.

1. Roughly chop the onion, garlic and herbs and set aside.

2. Season ribs with smoked paprika, and salt and pepper to taste, and sear in a hot pot.

2. Season ribs with smoked paprika, and salt and pepper to taste, and sear in a hot pot.

1. Roughly chop the onion, garlic and herbs and set aside.

2. Season ribs with smoked paprika, and salt and pepper to taste, and sear in a hot pot.

3. Once browned, remove from the pot and add the chopped onion mix. After a few minutes, add back your lamb ribs and cook until brown – about 10 minutes.

2. Season ribs with smoked paprika, and salt and pepper to taste, and sear in a hot pot.

3. Once browned, remove from the pot and add the chopped onion mix. After a few minutes, add back your lamb ribs and cook until brown – about 10 minutes.

3. Once browned, remove from the pot and add the chopped onion mix. After a few minutes, add back your lamb ribs and cook until brown – about 10 minutes.

4. Add the beef stock and water, and cook until tender – about 45 minutes

3. Once browned, remove from the pot and add the chopped onion mix. After a few minutes, add back your lamb ribs and cook until brown – about 10 minutes.

4. Add the beef stock and water, and cook until tender – about 45 minutes

4. Add the beef stock and water, and cook until tender – about 45 minutes

3. Once browned, remove from the pot and add the chopped onion mix. After a few minutes, add back your lamb ribs and cook until brown – about 10 minutes.

4. Add the beef stock and water, and cook until tender – about 45 minutes

5. Remove the ribs from the pot and finish off the sauce by adding the apricot jam, BBQ sauce and chopped chilli, and simmer to reduce to a thick consistency.

4. Add the beef stock and water, and cook until tender – about 45 minutes

5. Remove the ribs from the pot and finish off the sauce by adding the apricot jam, BBQ sauce and chopped chilli, and simmer to reduce to a thick consistency.

5. Remove the ribs from the pot and finish off the sauce by adding the apricot jam, BBQ sauce and chopped chilli, and simmer to reduce to a thick consistency.

BAKED KINGKLIP

INGREDIENTS

INGREDIENTS

INGREDIENTS

BAKED KINGKLIP

• 300g kingklip

5. Remove the ribs from the pot and finish off the sauce by adding the apricot jam, BBQ sauce and chopped chilli, and simmer to reduce to a thick consistency.

6. Once your sauce is done, strain and add to the ribs. Sprinkle over the breadcrumb gremolata and serve.

6. Once your sauce is done, strain and add to the ribs. Sprinkle over the breadcrumb gremolata and serve.

5. Remove the ribs from the pot and finish off the sauce by adding the apricot jam, BBQ sauce and chopped chilli, and simmer to reduce to a thick consistency.

6. Once your sauce is done, strain and add to the ribs. Sprinkle over the breadcrumb gremolata and serve.

6. Once your sauce is done, strain and add to the ribs. Sprinkle over the breadcrumb gremolata and serve.

6. Once your sauce is done, strain and add to the ribs. Sprinkle over the breadcrumb gremolata and serve.

BREAD CRUMB GREMOLATA

BREAD CRUMB GREMOLATA

BREAD CRUMB GREMOLATA

BREAD CRUMB GREMOLATA

INGREDIENTS

INGREDIENTS

INGREDIENTS

• zest of 1 lemon

• zest of 1 lemon

• zest of 1 lemon

BREAD CRUMB GREMOLATA

• 2tbsp butter

• 2tbsp butter

INGREDIENTS

• 2tbsp butter

• ½ cup Panko breadcrumbs

• 1 clove garlic, finely chopped

• 1 clove garlic, finely chopped

• zest of 1 lemon

• 1 clove garlic, finely chopped

INGREDIENTS

• 300g kingklip

• 300g kingklip

• 5ml garlic, chopped

• 5ml garlic, chopped

• 50g broccoli stems, lightly steamed or chargrilled

• 50g broccoli stems, lightly steamed or chargrilled

• 50g broccoli stems, lightly steamed or chargrilled

INGREDIENTS

• 5ml garlic, chopped

• 300g kingklip

• 5ml oil

• 5ml oil

• 50g broccoli stems, lightly steamed or chargrilled

• 5ml oil

• 5ml garlic, chopped

• 300g kingklip

• 30g tomato, deseeded and chopped

• 30g tomato, deseeded and chopped

• 30g tomato, deseeded and chopped

• half a lemon

• half a lemon

• 5ml oil

• 5ml garlic, chopped

• half a lemon

• 3g fresh parsley, chopped

• half a lemon

• 30g onion

• 50g broccoli stems, lightly steamed or chargrilled

• 30g onion

• 30g onion

• 30g tomato, deseeded and chopped

• 3g fresh parsley, chopped

• 5ml oil

• 3g fresh parsley, chopped

• 10g butter

• 10g butter

• 10g butter

• half a lemon

• 3g fresh parsley, chopped

• 10g butter

• 3g fresh parsley, chopped

• 10g butter

INSTRUCTIONS

INSTRUCTIONS

INSTRUCTIONS

INSTRUCTIONS

• 5g pine nuts

• 5g pine nuts

• 5g pine nuts

• 30g onion

• 10ml white wine vinegar

• 10ml white wine vinegar

• 10ml white wine vinegar

• 30g tomato, deseeded and chopped

• 5g pine nuts

• salt and pepper

• salt and pepper

• 30g onion

• salt and pepper

• 10ml white wine vinegar

• 5g pine nuts

• salt and pepper

• 10ml white wine vinegar

• salt and pepper

1. Season fish with fresh herbs, garlic, oil, a squeeze of lemon juice, salt and pepper.

1. Season fish with fresh herbs, garlic, oil, a squeeze of lemon juice, salt and pepper.

INSTRUCTIONS

1. Season fish with fresh herbs, garlic, oil, a squeeze of lemon juice, salt and pepper.

1. Season fish with fresh herbs, garlic, oil, a squeeze of lemon juice, salt and pepper.

INGREDIENTS

• ½ cup Panko breadcrumbs

• 2tbsp butter

• ½ cup Panko breadcrumbs

• 2tbsp parsley, chopped

• 2tbsp parsley, chopped

• 2tbsp parsley, chopped

• 1 clove garlic, finely chopped

• salt and pepper

• zest of 1 lemon

• salt and pepper

• salt and pepper

• 2tbsp parsley, chopped

• 2tbsp butter

• ½ cup Panko breadcrumbs

INSTRUCTIONS

• 1 clove garlic, finely chopped

• salt and pepper

2. Place the fish presentation side down first and sear. Once golden brown, place butter on top and finish off in the oven. Should take 10 minutes in an oven set at 200°C.

1. Season fish with fresh herbs, garlic, oil, a squeeze of lemon juice, salt and pepper.

2. Place the fish presentation side down first and sear. Once golden brown, place butter on top and finish off in the oven. Should take 10 minutes in an oven set at 200°C.

2. Place the fish presentation side down first and sear. Once golden brown, place butter on top and finish off in the oven. Should take 10 minutes in an oven set at 200°C.

• ½ cup Panko breadcrumbs

INSTRUCTIONS

INSTRUCTIONS

INSTRUCTIONS

INSTRUCTIONS

• 2tbsp parsley, chopped

• salt and pepper

1. Melt butter in the pan, add the breadcrumbs and lightly toast. Add the garlic and lower the heat to prevent burning the garlic.

1. Melt butter in the pan, add the breadcrumbs and lightly toast. Add the garlic and lower the heat to prevent burning the garlic.

1. Melt butter in the pan, add the breadcrumbs and lightly toast. Add the garlic and lower the heat to prevent burning the garlic.

1. Melt butter in the pan, add the breadcrumbs and lightly toast. Add the garlic and lower the heat to prevent burning the garlic.

2. Take off the heat, and add the lemon zest and chopped parsley once cooled.

2. Take off the heat, and add the lemon zest and chopped parsley once cooled.

2. Place the fish presentation side down first and sear. Once golden brown, place butter on top and finish off in the oven. Should take 10 minutes in an oven set at 200°C.

3. Mix chopped tomato, pine nuts, onion, coriander, and white wine vinegar together. Season the salsa to taste to finish off.

3. Mix chopped tomato, pine nuts, onion, coriander, and white wine vinegar together. Season the salsa to taste to finish off.

2. Place the fish presentation side down first and sear. Once golden brown, place butter on top and finish off in the oven. Should take 10 minutes in an oven set at 200°C.

3. Mix chopped tomato, pine nuts, onion, coriander, and white wine vinegar together. Season the salsa to taste to finish off.

3. Mix chopped tomato, pine nuts, onion, coriander, and white wine vinegar together. Season the salsa to taste to finish off.

2. Take off the heat, and add the lemon zest and chopped parsley once cooled.

3. Season with salt and pepper to taste.

1. Melt butter in the pan, add the breadcrumbs and lightly toast. Add the garlic and lower the heat to prevent burning the garlic.

3. Mix chopped tomato, pine nuts, onion, coriander, and white wine vinegar together. Season the salsa to taste to finish off.

3. Season with salt and pepper to taste.

3. Season with salt and pepper to taste.

2. Take off the heat, and add the lemon zest and chopped parsley once cooled.

3. Season with salt and pepper to taste.

2. Take off the heat, and add the lemon zest and chopped parsley once cooled.

3. Season with salt and pepper to taste.

4. Place broccoli stems in the middle of the plate, then the cooked kingklip, top with salsa, and finish off with a grilled lemon on the side and a pinch of micro herbs.

4. Place broccoli stems in the middle of the plate, then the cooked kingklip, top with salsa, and finish off with a grilled lemon on the side and a pinch of micro herbs.

4. Place broccoli stems in the middle of the plate, then the cooked kingklip, top with salsa, and finish off with a grilled lemon on the side and a pinch of micro herbs.

4. Place broccoli stems in the middle of the plate, then the cooked kingklip, top with salsa, and finish off with a grilled lemon on the side and a pinch of micro herbs.

4. Place broccoli stems in the middle of the plate, then the cooked kingklip, top with salsa, and finish off with a grilled lemon on the side and a pinch of micro herbs.

SUSHI SNACK

By the South African Avocado Growers’ Association (SAAGA)

@iloveavossa

Makes: 6

INGREDIENTS

• 3 seaweed sheets, cut in half

• 180ml cooked sushi or plain rice, at room temperature

• 1 avocado

• salt & pepper

• 6 shelled prawns, cooked

• 15ml sweet chilli sauce

• 45ml pickled ginger

• 30ml sushi mayo

• 1 spring onion, thinly sliced

• 7.5ml sesame seeds, toasted

• soy sauce, to serve

METHOD

1. Top the seaweed with rice. Slice and chop the avocado into different shapes to create interest. Arrange on the rice. Season with salt and pepper.

2. Combine the prawns and sweet chilli sauce. Place on top with the pickled ginger, mayo, spring onions and sesame seeds. Serve with soy sauce.

Variations:

Make wasabi mayo by stirring 2.5ml of wasabi into the mayo.

into bite-size pieces

• 100g avocado

• 2 tablespoons lemon juice

• ¾ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon cayenne pepper

• 4 dashes Tabasco sauce

• 4 dashes Worcestershire sauce

• 30g pineapple or mango, diced (optional)

• 2 tomatoes (seeds removed and diced)

• 40g red onion (diced)

• 10g coriander (chopped)

• 60g corn chips

METHOD

FISH CEVICHE

INGREDIENTS

• 200g fresh white fish, cut

1. Place the fish and avocado in a bowl and add the lemon juice. Mix gently but well, then season with the salt, black pepper and cayenne pepper and give it another good mix, add your dashes of Worcestershire and Tabasco sauces, and give it a final mix.

2. Add the optional pineapple or mango and the tomato, red onion and coriander, and

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give it a final stir to combine.

3. Taste the ceviche – by now, the fish should have turned opaque and taken on a nice balance of salty and sour. Adjust seasoning if needed.

4. Serve the corn chips on the side to scoop up the ceviche.

PERI PERI PRAWNS ON THE BRAAI

INGREDIENTS

For the prawns:

• 20 to 30 king-sized prawns with shells on

For the sauce:

• ½ red onion

• 2 red peppers

• 6 cloves of garlic

• 1-inch fresh ginger

• 5 red chillies

• 3 tablespoons white wine vinegar

• 1 ½ tablespoons smoked

paprika

• 1 ½ tablespoons brown sugar

• 1 tablespoon dried oreganum

• juice of 1 lemon

METHOD

For the sauce:

1. Mix everything and blend with a food processor until it forms a paste.

2. Add 1 cup of olive oil to the paste and taste. Add more oil if it is too strong.

For the prawns:

1. Butterfly the prawns and baste with homemade sauce.

2. Place tin foil at the bottom of your braai grid and put the prawns on it with the shell

facing the foil.

3. Baste generously with your peri peri sauce and wait for the coals to be ready.

4. On medium coals at a medium height, place the prawns face down onto the heat for 5 minutes.

5. Turn over and baste with melted butter. Repeat the process once more until your prawns are cooked.

PAUL RENÉ

Cap Classique

COOKING FISH IN THE WILD

THE ULTIMATE GUIDE

TO COOKING FISH IN THE WILD

Hooked on the thrill of cooking your catch? With the right gear and a few expert tips, your fish dish becomes an unforgettable outdoor feast.

Essential gear

Planning a fishing camping trip? Make sure you’ve got the right tools to cook up your catch. What you’ll need:

Cast iron skillet (30cm): Renowned for its durability and heat retention, these skillets are perfect for panfrying fillets or preparing one-pan meals over an open flame.

Portable fish cleaning table: A lightweight, foldable table which provides a stable surface for cleaning

fish, complete with a drainage hole and built-in knife storage.

45L cooler: We recommend one with exceptional ice retention, a cooler that keeps your ingredients fresh for extended periods.

Pro tips

Ice management: Use a 2:1 iceto-fish ratio for optimal cooling. Drain melted water regularly, but maintain ice coverage.

Cross-contamination prevention: Use separate cutting boards for fish and other ingredients. Clean hands and surfaces frequently.

Medium heat is crucial: Fish cooks quickly and burns easily. Create a coal bed with moderate heat rather than blazing flames so you’ll get a crispy, slightly charred but not burnt skin.

Timing is everything: Fish is done when it flakes easily with a fork. Overcooking ruins the texture irreversibly

Signature outdoor fish recipes:

EMBER-ROASTED WHOLE TROUT

Serves: 2-3

INGREDIENTS

• 2 whole trout (300-400g each), cleaned

• 2 lemons, sliced

• fresh thyme sprigs

• olive oil, salt, pepper

• heavy-duty foil

METHOD

1. Stuff trout cavities with lemon slices and thyme.

2. Brush skin with olive oil; season generously with salt and pepper.

3. Wrap each fish in a double layer of foil, sealing the edges tightly.

4. Bury in hot coals for 20-25 minutes.

5. Check doneness; flesh should flake easily.

6. Camping advantage: No cleanup, foolproof timing, fab smoky flavour. The foil creates steam; the coals provide even heat.

SMOKED FISH PÂTÉ

Serves: 8 (as a starter)

INGREDIENTS

• 400g smoked fish (snoek or yellowtail)

• 200g cream cheese, softened

• 1 lemon, juiced

• 2 tablespoons capers

• fresh dill, chopped

• crackers for serving

METHOD

1. Flake smoked fish, removing any bones.

2. Mix with cream cheese and lemon juice.

3. Fold in capers and dill.

4. Chill in the cooler for 2 hours

5. Serve with crackers and fresh vegetables.

Preparation advantage: Uses leftover smoked fish, improves with time, requires no cooking at the campsite.

CAMPFIRE FISH CURRY

Serves: 6

INGREDIENTS

• 1kg kingklip or kabeljou, sliced

• 2 onions, sliced

• 2 tablespoons curry powder

• 2 tomatoes, chopped

• 400ml coconut milk

• fresh coriander

• rice for serving

METHOD

1. Brown onions in a cast-iron pot over coals.

2. Add curry powder, cook until fragrant.

3. Add chopped tomatoes, and cook until softened.

4. Pour in coconut milk; simmer for 10 minutes.

5. Add fish, cook 8-10 minutes until flaky.

6. Garnish with coriander and serve over rice.

Make-ahead tip:

Prepare curry base at home, freeze in containers. Add fresh fish at the campsite for quick, impressive meals.

CAST IRON YELLOWTAIL WITH HERB BUTTER

Serves: 4

INGREDIENTS

• 4 yellowtail steaks (200g each)

• 100g butter, softened

• 2 garlic cloves, minced

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon lemon zest

• salt & pepper

METHOD

1. Mix butter with herbs, lemon zest, and garlic.

2. Season fish steaks generously.

3. Heat a cast iron skillet over hot coals until smoking.

4. Sear steaks 3-4 minutes per side for medium.

5. Top with herb butter while hot.

Pro tip: Let the skillet get screaming hot before adding fish. This prevents sticking while creating beautiful sear marks.

POSH FISH & CHIPS

POSH FISH & CHIPS

Serves: 2

INGREDIENTS

• 500g potatoes

• olive oil

• 1 free-range egg

• pinch of salt & black pepper

• ½ teaspoon smoked paprika

• 10g Parmesan

• 1 thick slice of seeded wholemeal bread (40g)

• 2 salmon fillets, skin off, scaled, pin-boned, from sustainable sources

• 1 tablespoon plain flour

• 1 jar of baby cornichons

• 160g frozen peas

• 2 sprigs of mint

METHOD

1. Scrub the potatoes, then chop them lengthwise into 2cm wedges. Place the wedges in the large air fryer drawer, toss with 1 tablespoon of olive oil, a pinch of sea salt, and black pepper, and arrange them in a single layer. Cook for 30 minutes at 200°C, or until they are golden and cooked through, shaking halfway through the cooking time.

2. Beat the egg, paprika and a little seasoning in a shallow bowl. Finely grate the Parmesan into a food processor, tear in the bread, add 1 tablespoon of oil and blitz into fine crumbs, then spread across a plate.

3. Dust the salmon with flour, then dip it into the egg mixture, allowing any excess to drip off. Coat it in breadcrumbs, taking care to press them on evenly. Space them out in the small drawer and cook for 10 minutes at 200°C, or until golden and just cooked through.

4. Meanwhile, to prepare gherkin ketchup, pour the jar of cornichons along with half of their juice into the food processor and blend until smooth. Spoon out two

servings, then return the remainder to the jar and place it in the fridge for future meals, where it will keep well for up to 2 weeks.

5. Cook the peas for 4 minutes in boiling salted water, then drain, reserving a little cooking water. Tip them into the food processor (there’s no need to clean it), pick in the mint leaves and blitz, loosening with splashes of reserved water, if needed, then season to perfection and cover to keep warm.

6. Serve up the fish and chips with the minty peas and gherkin ketchup.

SMOKED TROUT RIBBONS, TROUT CAVIAR, LEMON CRÈME FRAÎCHE & HOMEMADE POTATO CRISPS

This has all the nostalgic feelings of classic smoked trout blinis of another time, with an elevated modernity that includes the humble crisp.

Serves: 2

INGREDIENTS

• 100g smoked trout ribbons

• 25g trout caviar

For the lemon crème fraîche:

• 100g sour cream

• zest of 1 lemon

For the potato crisps:

• 100g baby potatoes, finely sliced at 1.5mm

• oil for frying

To garnish:

• dill fronds

METHOD

For the potato crisps:

1. Soak the baby potato slices in cold water for 20 minutes to destarch.

2. Drain and dry thoroughly.

3. Fry the potatoes in 180°C oil until golden and crispy, and drain on a paper towel.

For the lemon crème fraîche:

1. Mix your sour cream and lemon zest.

To serve:

1. Place 3 to 4 crisps on each scallop shell or shallow ramekin.

2. Spoon a dollop of the lemon crème fraîche on the side.

3. Top with trout ribbons, trout caviar and a frond of dill.

This recipe showcases the sweetness of fresh figs, the creaminess of avocado, and the savoury richness of prawns and goat’s cheese – perfectly balanced by the crisp, refined sparkle of Rosé Mari MCC.

PRAWN & FIG SALAD FOR SPRING

A Perfect Pairing with Niel Joubert

Serves: 4

INGREDIENTS

• 500g large prawns, cleaned and deveined

• 2 tablespoons olive oil

• 1 garlic clove, finely chopped

• salt & freshly ground black pepper

• 100g mixed salad leaves (rocket, spinach, butter lettuce)

• 6 fresh figs, quartered

• 1 avocado, sliced

• 100g soft goat’s cheese or feta, crumbled

• ½ red onion, thinly sliced

• handful of toasted almonds or pecan nuts

For the honey-balsamic dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• salt & pepper to taste

METHOD

Marinate & cook the prawns:

1. Toss the prawns with olive oil, garlic, salt, and pepper.

2. Grill or pan-fry over high heat for 2–3 minutes until pink and cooked through.

Make the dressing:

1. Whisk all the ingredients together until well combined and emulsified.

2. Adjust seasoning – add more honey for sweetness or more vinegar for sharpness.

Assemble the salad:

1. Arrange the mixed salad leaves on a large platter or bowl.

2. Add the figs, avocado, red onion, nuts, and goat’s cheese.

3. Place the warm prawns on top.

Serve:

1. Drizzle the honey-balsamic dressing over just before serving and enjoy immediately with a chilled glass of Niel Joubert Rosé Mari MCC.

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Sticky Citrus & Soy Angel Fish

Bright and zesty with layers of fresh fruit and marmalade, this sweet and sticky marinade finds perfect balance in the savoury depth of soy sauce, all beautifully lifted by the vibrant complexity of Tokara’s Reserve Elgin Sauvignon Blanc.

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

INGREDIENTS

• 1.5kg angel fish, butterflied or other firm, white-fleshed fish

• 20ml olive oil

• 50ml citrus marmalade

• 15ml runny honey

• 100ml freshly squeezed orange juice

• 20ml soy sauce

• 2 red chillies, seeded & halved

• 2 garlic cloves, finely grated

To serve:

• shredded red cabbage

• shredded radicchio

• shredded fennel

• 20ml good-quality mayonnaise

• 10ml milk

• 5ml wasabi paste

• 10ml toasted sesame seeds

METHOD

1. In a small saucepan, combine the marmalade, honey, orange juice, soy sauce, chilli and garlic and set over medium heat to simmer. Stirring often, reduce the marinade until it is thickened.

2. Pat the angel fish dry using a paper towel and rub the skin with the olive oil to prevent it from sticking. Place the fish into a hinged braai grid and brush the citrus marinade over the flesh.

3. Grill over medium to hot coals for 5 to 8 minutes per side, depending on the thickness of the fish. Baste the fish with the marinade while cooking.

4. For the slaw, add the mayonnaise to a mixing bowl and whisk in the milk and the wasabi.

5. Add the shredded cabbage, radicchio and fennel and toss to coat in the dressing.

6. Sprinkle over the toasted sesame seeds and serve alongside the grilled angel fish.

w ww.sapork.co.za

PORK MEATBALL SUB WITH TOMATO RELISH & PESTO

Take your braai to the next level with these foil-wrapped Italian-style meatball subs. Juicy pork meatballs, gooey melted mozzarella, vibrant tomato relish, and a touch of fresh pesto come together in perfect harmony, bringing bold Mediterranean flair to your outdoor feast. Each bite delivers smoky, rich, and savoury flavours that are sure to keep guests coming back for more. Easy to prep and packed with taste, these subs are the ultimate crowd-pleaser for your next gathering.

INGREDIENTS

For the pork meatballs:

• 500g ground pork

• ½ cup breadcrumbs

• ●¼ cup grated Parmesan

• ●2 garlic cloves, minced

• ●¼ cup chopped fresh parsley

• ●½ teaspoon dried oregano

• ●½ teaspoon salt

• ●¼ teaspoon black pepper

• ●1 large egg, beaten

For the tomato relish:

• ●4 medium tomatoes, diced

• ●½ red onion, finely chopped

• ●2 tablespoons tomato paste

• ●1 tablespoon balsamic vinegar

• ●1 tablespoon brown sugar

• ●½ teaspoon dried basil

• salt & pepper to taste

Additional ingredients:

• ●4 sub rolls or baguettes

• mozzarella cheese, sliced

• ●store-bought pesto sauce

• foil for wrapping

METHOD

For the pork meatballs:

1. In a large bowl, combine ground pork, breadcrumbs, Parmesan cheese, minced garlic, parsley, dried oregano,

salt, black pepper, and beaten egg. Mix thoroughly until all ingredients are well incorporated.

2. Shape the mixture into small meatballs of the desired size.

3. Generously coat the bottom of a frying pan with olive oil and place over medium-high heat. Add the meatballs. Turn them occasionally until they are browned and cooked through –about 8-10 minutes.

4. Once cooked, remove the meatballs and set aside.

For the tomato relish:

1. In a saucepan, combine diced tomatoes, finely chopped red onion, a spoonful of tomato paste, a splash of balsamic vinegar, brown sugar, dried basil, and a pinch of salt and pepper.

2. Simmer over medium heat for 15–20 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens into a glossy relish.

3. Allow to cool before serving or storing.

For the pork meatball sub:

1. Preheat your braai to medium heat.

2. Cut the sub rolls or baguettes in half lengthways, but not all the way through, creating a pocket to hold the ingredients. Spread a generous amount of basil pesto sauce on the cut side of each roll.

3. Place several meatballs inside each roll and top with slices of mozzarella cheese. Spoon tomato relish over the meatballs and cheese.

4. Wrap each sandwich tightly in foil, ensuring the seams are sealed to prevent leakage.

5. Place the foil-wrapped sandwiches on the braai grid over medium heat and cook for approximately 10-15 minutes (turning occasionally) or until the cheese is melted and the bread is heated through.

6. Remove the foil-wrapped sandwiches from the braai and carefully unwrap them.

7. Serve the delicious Pork Meatball Subs hot, and enjoy

the delightful combination of juicy pork meatballs, gooey melted cheese, tangy tomato relish, and the fresh kick of basil pesto.

BAKED MEDITERRANEAN GNOCCHI

Gnocchi is an affordable pasta alternative that delivers on both comfort and satisfaction. For a quick and convenient twist, keep a bag of frozen Mediterraneanstyle mixed vegetables on hand. They’re widely available in most supermarket freezer aisles and are a time-saving staple that brings colour, nutrition, and flavour to your plate in minutes.

Serves 4

INGREDIENTS

• 500g frozen Mediterranean vegetables

• 350g tomato pasta sauce in a jar

• 500g gnocchi

• 2 heaped tablespoons pesto

• 215g mozzarella, thinly sliced

• a few slices of Parma ham

METHOD

1. Combine the frozen vegetables, pasta sauce, gnocchi and pesto in a heatproof dish that fits in your air-fryer. You may need to split this into two containers depending on the size of your air-fryer. Stir well so that all the gnocchi are coated.

2. Preheat the air-fryer to 160°C. Place the dish in the preheated air-fryer and cook for 20 minutes, stirring occasionally.

3. Place the thinly sliced mozzarella over the top of the dish and cook for a further 10 minutes.

4. Tear some slices of Parma ham over the top before serving.

Think gourmet means expensive? Think again. Discover how smart choice pork cuts like cheeks, hocks, belly, and neck can be transformed into flavour-packed, restaurant-worthy dishes. With simple, slow-cooking techniques, you’ll unlock rich textures and deep, satisfying taste without breaking the bank. It’s time to cook smart and eat posh.

Home cooks often reach for premium cuts like pork tenderloin, but savvy chefs know that true flavour lies in the underrated gems – pork cheeks, hocks, belly, and neck.

These value cuts deliver rich flavour and melt-in-the-mouth texture when prepared using time-honoured techniques such as braising, confiting, and slow-roasting.

By mastering these methods, you can transform humble ingredients into restaurant-quality meals without the gourmet price tag.

Whether you’re hosting a dinner party or levelling up your weeknight cooking, it’s time to embrace the cuts that chefs love – your wallet will thank you for it.

Why secondary pork cuts are a smarter choice

Flavour development: The muscles that worked hardest – cheeks, neck, shoulder – develop the most complex flavour compounds. This intense flavour cannot be replicated in lean, tender cuts that worked less during the pig’s life.

Collagen advantage: What makes secondary cuts tough can become their greatest asset. High collagen content breaks down into silky gelatine through proper cooking, creating luxurious textures and a natural sauce-

thickener that expensive cuts cannot match.

Fat distribution: Secondary pork cuts have optimal fat marbling that provides self-basting during cooking, flavour development, and insurance against overcooking. This makes them more forgiving and ultimately more satisfying than lean premium cuts.

Economic reality: Pork cheeks are an affordable cut of meat that, when cooked properly, can deliver restaurant-quality dishes. Understanding how to prepare these cuts allows you to enjoy gourmet meals at home.

Technique one: Braising pork cheeks to perfection

Why does braising work for pork cheeks? Pork cheeks contain more connective tissue than any other cut. Braising’s combination of moist heat and time transforms this collagen into silky gelatine whilst concentrating flavours through reduction.

The perfect pork cheek braising method:

1. Aggressive browning: Pat 1kg pork cheeks completely dry, season heavily with salt and pepper. Heat a heavy pot until it smokes, and brown the cheeks thoroughly on all surfaces. This browning creates the flavour foundation for your final dish. Don’t rush this step. Proper browning takes 15 minutes and creates 80% of your final flavour development.

2. Aromatic foundation: Remove cheeks, add diced onions, carrots and celery to the same pot. Cook for 5 minutes until softened, while

scraping up the browned bits (fond) from the bottom of the pot.

3. Pork-specific addition: Add tomato paste and cook for 2 minutes to develop deeper, richer flavours that complement the pork’s natural sweetness.

4. Liquid integration: Add 1 cup red wine, scraping the bottom of the pot completely clean. Add 2 cups of quality pork or beef stock – the liquid should come halfway up the cheeks.

5. Pork technique: Use a robust red wine (Pinotage or Cabernet) that can stand up to pork’s rich flavours without being overwhelmed.

6. Low and slow magic (3-4 hours at 160°C): Cover tightly, cook until fork-tender. Pork cheeks are ready when they shred easily but still hold their shape.

7. Finishing touch: Strain cooking liquid, reduce by half to create a glossy, restaurant-quality sauce that coats the back of a spoon.

Technique two: Confiting pork belly for luxurious texture

Why does confit work for pork belly?

Pork belly’s high fat content makes it perfect for confit cooking. The gentle fat-cooking process renders the belly’s fat while creating impossibly tender textures.

Duck fat pork belly confit method:

1. Salt curing (12-24 hours): Create a cure mixture: 100g coarse salt, 2 tablespoons brown sugar, fresh thyme, crushed garlic, and black pepper. Generously coat 1kg of pork belly with the curing mixture, ensuring every surface is well covered. Transfer to a dish or resealable bag and refrigerate overnight to allow the flavours to penetrate and begin the curing process.

2. Pork-specific technique: The sugar in the cure enhances pork’s natural sweetness, and the salt removes moisture for better texture.

3. Preparation for confit: Rinse the cure thoroughly, then pat completely dry. Cut into portion-sized pieces for easier handling and storage.

4. Duck-fat cooking (4 hours at 70°C): Submerge pork belly

completely in duck fat heated to 70°C. Maintain temperature precisely – too hot and the meat toughens, too cool and it won’t cook properly.

5. Pork technique: Use a combination of duck fat and rendered pork fat for optimal flavour and economy.

6. Storage and finishing: Store the pork in its fat for up to 1 month in the fridge. When ready to serve, remove it from the fat, pat dry, and sear skin-side down in a hot pan until golden and crispy. The result is beautifully tender meat with irresistibly crunchy crackling.

Technique three: Slow-roasting pork neck for maximum impact

Why does slow-roasting work for pork neck?

Pork neck’s marbling provides natural basting, while slow cooking breaks down connective tissue. The result combines a roast’s impressive presentation with braised meat’s tenderness.

Herb-crusted pork neck roasting method:

1. Herb crust preparation: Combine chopped rosemary, thyme, garlic, olive oil, salt, and pepper into a paste. Score pork neck’s fat cap in a crosshatch pattern, rub herb mixture all over.

2. Pork-specific technique: Pork neck benefits from robust herbs that complement rather than mask its rich flavour.

3. High-heat start (30 minutes at 220°C): Start roasting at high heat to render the fat cap and develop exterior browning. This creates textural contrast and visual appeal.

4. Low-heat cooking (3-4 hours at 160°C): Reduce temperature dramatically, continue cooking until the internal temperature reaches 75°C. Baste every 45 minutes with rendered fat.

5. Pork technique: Add wine to the roasting pan during the final hour, creating a natural sauce from the rendered pork fat and wine reduction.

6. Resting and carving: Rest 20 minutes before carving. Strain the pan juices, skim the fat, and reduce slightly to create a serving sauce.

PORK LEAN

PORK LEAN

A CENTURY OF INNOVATION

The name “Pinotage” combines “Pinot” (from Pinot Noir) with “age” (from Hermitage – another name for Cinsaut).

Pinotage continues to spark lively debate among wine enthusiasts, with each discussion inevitably referencing Professor Abraham Izak Perold. In 1925, he hybridised Pinot Noir and Hermitage (Cinsaut) to create South Africa’s flagship grape.

A pioneering botanist and ampelographer, Perold joined KWV in 1928. That same spirit of innovation still guides KWV today, as shown by its expanding range of Pinotage wines — from easy-drinking varietals to highly acclaimed icons. At the heart of this range is KWV The Mentors Perold, a polished tribute to the founder.

Despite early scepticism, including a 1976 panel that famously declared “Pinotage has no future”, the varietal not only persisted, but thrived.

In 1991, winemaker Beyers Truter gained international recognition, restoring Pinotage’s reputation. This momentum led to the establishment of the Pinotage Association in 1995. By 2009, South Africa proudly celebrated the 50th anniversary of the first commercial release of Pinotage.

KWV has played a vital role in cultivating Pinotage’s legacy. As one of South Africa’s oldest and most reputable producers, KWV has consistently supported the varietal, from vineyard development to cellar innovation. It also celebrated The Mentors range, especially the flagship The Mentors Perold, which honours the creator of the variety and has set new standards for South African red wines.

Today, KWV continues to promote Pinotage innovation, producing a range of award-winning expressions, including Laborie Pinotage.

Whether you’re exploring the history of viticulture or simply enjoying a generous pour, Pinotage shines brightest when paired with good food, warm company, and lively conversation.

Laborie’s rich and flavourful Pinotage showcases classic varietal character, with enticing aromas of blackcurrant, vanilla, plum, and wild dark berries. Soft tannins develop on the palate with hints of clove, finishing with a satisfying, smooth conclusion.

Baking soda: Your kitchen bestie

That humble box of baking soda sitting in your cupboard is more than just a leavening agent! From tackling stubborn stains to absorbing unwanted odours, baking soda is a safe, effective, and economical cleaning solution for every home cook.

How can you use baking soda? Let us count the ways... This humble pantry staple is a cleaning superstar, thanks to its gentle yet effective abrasiveness and amazing ability to absorb and neutralise those pesky unpleasant odours. It’s like a breath of fresh air for your home! Here’s our handy baking soda cleaning guide to get you started.

Rubber, plastic, and wood:

• Stain removal: Create a paste of baking soda and water to scrub away stains from plastic and -rubber utensils. Use a scouring pad, sponge, or wet microfiber cloth for best results.

• Plastic containers: For stubborn stains in plastic containers, mix equal parts baking soda and lemon juice into a paste. Apply, scrub, and rinse.

• Refresh sponges and scrubbers: Revitalise old sponges, nylon scrubbers, and scrub brushes by soaking them overnight in a solution of 4 tablespoons baking soda to 1 litre of water.

• Wooden utensils: Deodorise and remove stains from wooden bowls and utensils with a baking soda solution.

Shiny surfaces (stainless steel sinks, etc.):

1. Create a baking soda paste or

sprinkle baking soda directly onto a damp sponge or microfiber cloth.

2. Scrub the surface gently.

3. Rinse thoroughly.

4. Buff dry for a sparkling shine.

5. For the exterior of your fridge and other surfaces, use the all-purpose cleaner.

Countertops:

• Laminate: Avoid abrasive cleansers that can scratch. Instead, use the all-purpose cleaner. For stains, apply a baking soda paste, leave to dry, rub off, and rinse.

• Tile and grout: Mix ¼ cup baking soda, ½ cup vinegar, 1 cup clear ammonia, and 4 litres of warm water. Apply with a sponge (wear rubber gloves!).

Pots, pans, and cookware:

• Greasy stains (roasting pans): Dampen with hot water, sprinkle with baking soda, let it sit for an hour, then sponge clean.

• Baked-on food: Gently boil water and baking soda in the pan. Once loosened, cool and wipe clean.

• Enamel cookware: Apply a baking soda paste, let it sit for an hour, clean with a synthetic scrubber, and rinse.

• Nonstick pans (stain removal): Boil 1 cup water, 2 tablespoons baking soda, and ½ cup liquid bleach

in the pan for several minutes. Wash as usual and re-season with cooking oil.

• Burnt-on stains (cookie sheets/ aluminium): Cover with baking soda, then hot water. Soak for 10 minutes, then scour with baking soda and a scrubber.

Floors:

• Tile: Mix ½ cup baking soda into a bucket of warm water. Mop the floor and rinse clean.

• Vinyl: Remove black heel marks with a damp sponge or scrubber dipped in baking soda.

Ovens and stoves:

• Glass stovetops: Apply a baking soda solution, use a toothbrush for tight corners, and wipe clean.

• Thorough oven cleaning: Leave 1 cup of ammonia in a cold, closed oven overnight to loosen dirt. Wipe away the ammonia and then wipe surfaces with baking soda.

• Stains and grease buildup: Use the homemade solution (¼ cup baking soda, ½ cup white vinegar, 1 cup ammonia, 4 litres hot water). Wear rubber gloves and ensure good ventilation.

Coffee and tea stains:

• Teapots/French presses/stovetop percolators: Fill with water, add

• 2-3 tablespoons of baking soda, and boil for 10-15 minutes. Cool, scrub, and rinse.

• Cups: Dip a damp sponge in baking soda and rub stains away. Add a little salt for stubborn stains.

• Rust and mineral deposits: Fill the pot with water, add 2 tablespoons baking soda and the juice of half a lemon. Boil gently for 15 minutes and rinse.

Clog prevention and elimination:

• Prevention: Periodically pour ½ cup baking soda down the drain, followed by boiling water.

• Clog removal: Pour ½ cup baking soda down the drain, followed by 1 cup of vinegar. When the foam subsides, rinse with hot water.

Refrigerators and freezers:

• Odour absorption: Place an open box of baking soda in the refrigerator or freezer for up to three months.

• Ice cube makers: Clean removable parts with baking soda and water to eliminate unpleasant tastes.

• Cutting boards: Rub wooden cutting boards with a baking soda paste to remove odours.

• Garbage cans: Sprinkle baking soda in the can with each addition of garbage. Wash and deodorise periodically with 1 cup baking soda per 4 litres of water.

Cleaning food:

• Sprinkle baking soda on a damp sponge and scrub fruits and vegetables to remove dirt, wax, or pesticide residue. Rinse thoroughly.

• Clean salad dressing cruets by shaking baking soda inside, then rinsing with warm water.

Putting out fires:

• Keep a box of baking soda within reach of the stove.

• Sprinkle baking soda directly on flames (except for deep fat fryers or fires involving combustibles).

• Call 10111 if the fire is out of hand.

• Allow pots and contents to cool before removing and cleaning.

THE ALL-PURPOSE BAKING SODA CLEANING SOLUTION

Now that you know its secrets, it’s time to whip up a simple, all-natural cleaning solution that can replace many of your store-bought counterparts.

INGREDIENTS

• 1 teaspoon borax powder

• 1 teaspoon baking soda

• 2 teaspoons vinegar or lemon juice

• ¼ teaspoon liquid dish soap

• 2 cups hot water

METHOD

1. Combine all ingredients in a spray bottle or squeeze bottle.

2. Important! Remember to wear rubber gloves to protect your hands.

3. Shake gently before each use.

PORK BELLY WITH APPLES, SAGE & ONION

There’s something deeply comforting about a slowroasted pork belly, especially when it’s infused with the warming flavours of sage, thyme, and sweet red apples.

This rustic yet elegant dish brings together rich, savoury notes and a hint of sweetness, made even more indulgent with a red wine gravy drawn from the pan itself. Best enjoyed with a generous pour of De Grendel Merlot, this recipe is perfect for weekend entertaining or a special family gathering.

Serves: 4 to 6

INGREDIENTS

• 2kg pork belly roast (bone-in preferably)

• 40ml olive oil

• 15ml fennel seeds

• 10ml dried oregano

• 10ml dried thyme

• 10ml onion powder

• sea salt & black pepper

• 1 large red onion, unpeeled & quartered

• 6 garlic cloves, unpeeled

• handful of fresh sage & thyme

• 400ml dry red wine

• 3 to 4 red apples

METHOD

1. Using a sharp knife, loosen the layer of skin and fat covering the roast and set aside. Combine the fennel seeds, dried herbs and onion powder. Drizzle the olive oil over the meat and season with salt, pepper and the dried herb mix. Season the skin with only olive oil and salt. Place the skin back on top of the meat.

2. Arrange the quartered onions, garlic cloves and fresh herbs beneath the pork roast and pour the red wine around it.

3. Cover the roasting pan with foil and roast the pork in a preheated 220°C oven for 30

pork and place the red apples around the roasting dish. Return the pork to the oven for another 30 minutes at 170°C and then a final 30 minutes at 200°C.

4. To make the crackling, remove the skin from the meat and place it under the grill or, for best results, cook it in an air fryer at 200°C for 10 to 15 minutes, until bubbly and shatteringly crisp.

5. Serve the pork with the roasted apples, onions and the gravy from the roasting pan as well as a few glasses of De Grendel Merlot.

Cooking tip:

Roasting the apples in with the pork creates a simple apple sauce to enjoy with the meat while the red wine base develops into a delicious gravy.

PAIR WITH

ASIAN CITRUS SPRING ONION PULLED PORK SALAD

This flavour-packed Asianinspired dish brings together tender, slow-cooked pork neck or shoulder with zesty citrus notes and crispy fried spring onions for contrast and crunch. Infused with star anise, Sichuan peppercorns, and a rich, sweetsavoury marinade, the result is succulent, melt-in-the-mouth pork that takes centre stage.

A bold and impressive dish, perfect for weekend feasts or entertaining with flair.

Serves: 6-8

INGREDIENTS

• 600g deboned pork neck or shoulder

• 400ml beef broth

• ½ tablespoon sesame oil

• ¼ cup soy sauce

• 1-2 star anise

• 1 tablespoon Sichuan peppercorns

• ⅓ cup soy sauce

• ½ cup ketchup

• ⅓ cup Asian BBQ sauce or ¼ cup gochujang (Korean chilli paste)

• ⅓ cup brown sugar

• ¼ cup orange juice

• zest of 1 orange

For the fried spring onions:

• 1 cup spring onions, thinly sliced

• 1 cup vegetable oil

For toppings:

• salted chopped peanuts

• fresh cilantro

• charred orange slices

• fried spring onions

• fresh chopped spring onions

METHOD

1. Place the pork neck in an Instant Pot or slow cooker. Add the broth, sesame oil, soy sauce, star anise, and Sichuan peppercorns. Cook on low for 2-3 hours until the meat is tender and easy to pull apart.

2. While the pork is cooking, prepare the marinade by combining all marinade ingredients in a bowl and mixing well.

3. Once the pork is cooked, remove it from the cooking liquid and place it in a deep

baking dish. Pour the marinade over the pork and bake at 165°C for an additional 1.5 hours until the meat is very soft and has absorbed the flavours. Let it cool slightly before shredding.

4. For the fried spring onions, heat the oil in a pan until hot. Add the spring onions in batches, frying until crisp and golden. Remove with a slotted spoon and drain on paper towels. Reserve the flavoured oil if desired.

5. To serve, arrange the shredded pork on a plate and drizzle with extra marinade. Top with the fried spring onions, fresh spring onions, chopped peanuts, cilantro, and charred orange slices.

Notes

The pork can be cooked in a conventional oven at 150°C for 3-4 hours if you don’t have a slow cooker or Instant Pot.

SERVING SUGGESTION:

Serve with steamed rice or fresh Chinese pancakes for a complete meal.

AIR FRYER TERIYAKI PORK RIBS

Serves: 2

INGREDIENTS

• 40g castor sugar

• 40ml low-salt soy sauce

• 1 tablespoon rice wine vinegar

• 2cm piece of ginger

• 1 clove of

• 1 tablespoon

• 1 higher-welfare rack of back ribs

• olive oil

• 2 spring onions

METHOD

1. Remove the shelf from the air fryer drawer and add the sugar, soy sauce, vinegar, and 300ml of water. Peel and finely grate the ginger and garlic, then stir them into the mixture. Sprinkle in the cornflour and mix well until smooth. Once combined, replace the shelf and let the air fryer work its magic.

2. Rub the rack of ribs with a little olive oil and a pinch of sea salt, then place it on the shelf (cut it in half to help it fit, if needed). Cook for 50 minutes at 160°C, or until the meat is tender and starting to get gnarly.

3. Use tongs to carefully remove the shelf, tipping the ribs into the sauce, then turn the ribs to coat. Cook for another 5 minutes at 200°C, or until the sauce sets and darkens on the ribs and the surrounding sauce thickens, too.

4. Slice up the ribs, then trim, finely slice and scatter over the spring onions. Pour the remaining sauce into a bowl for dunking. Great served with sticky rice and zingy seasonal greens.

PORK RASHERS IN MAPLE SYRUP CITRUS SAUCE WITH ROASTED BABY POTATOES &

PARMESAN RISOTTO

Serves: 4

INGREDIENTS

For the roast potatoes

• 100g baby potatoes

• 100ml olive oil

• 1 teaspoon vegetable seasoning

• 1 teaspoon of crushed garlic & ginger (optional)

For the risotto:

• 4 cups store-bought or homemade low-sodium chicken broth

• 5 tablespoons unsalted butter, divided

• 1 medium white onion, finely chopped

• 2 ½ teaspoons kosher salt

• 1 ½ cups arborio or carnaroli rice

• 1 cup dry white wine

• ⅓ cup Parmesan, finely grated

• ¾ teaspoon freshly ground black pepper

For the pork rashes:

• 300g pork rashes

• 50ml maple syrup

• 2 tablespoons orange juice

• handful fresh thyme, for garnish

METHOD

For the roast potatoes:

1. Preheat the oven to 180°C.

2. Cut the potatoes in half, wash them thoroughly, and pat them dry with a clean kitchen towel. Transfer them to a baking tray.

3. Drizzle olive oil all over the potatoes and add vegetable seasoning. You can also add a teaspoon of crushed garlic and ginger (optional). Using your clean hands, rub the potatoes to apply all the ingredients evenly.

For the risotto:

1. In a medium pot over medium-high heat, heat the broth until it’s steaming. Reduce the heat to low, cover, and keep it warm.

2. Meanwhile, in a large skillet set over medium heat, melt 4 tablespoons of butter. Add the onion and ½ teaspoon of salt. Cook, stirring occasionally, until the onion is softened, translucent, and sweet to the taste – 8 to 10 minutes. Add the rice and cook, stirring occasionally, until it’s translucent around the edges, 1 to 2 minutes more.

3. Add the wine and cook, stirring all the while, until the liquid is absorbed – 3 to 4 minutes. Then, add 3 cups of warm broth. Stir to incorporate, and bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the rice is just tender – 10 to 15 minutes.

4. Uncover and add ½ cup of warm broth. Return to a simmer over medium heat and continue to cook, stirring, until the broth is absorbed –1 to 2 minutes more. Taste, and if the rice is still slightly al dente, add the remaining ½ cup of broth. Continue to simmer, stirring, until the broth is absorbed and the rice is tender.

5. Remove from heat. Stir in the Parmesan, pepper, and remaining tablespoon of butter until the cheese and butter are melted. Season with the remaining 2 teaspoons of salt, if needed. Serve immediately.

For the pork rashes:

1. Drizzle olive oil into a saucepan set over high heat and pan-fry the rashers until crispy and golden brown.

2. Remove rashers from pan. In the same pan, add the maple syrup and orange juice, and reduce until smooth.

3. Serve immediately with

CHORIZO FRESH GARDEN SALAD WITH GARLIC YOGHURT & HERB DRESSING

Serves: 6

INGREDIENTS

• 300g broccoli florets

• ½ teaspoon vegetable seasoning

• 4 tablespoons extra virgin olive oil

• 150g plain yoghurt

• 2 cloves garlic (finely chopped)

• pinch of salt & pepper

• handful of fresh coriander

• handful of fresh parsley

• 50g chorizo slices

• 200g cocktail tomatoes (cut in half)

• 100g carrots (rinsed & shaved)

• 1 whole cucumber (rinsed & shaved)

• 100g feta

METHOD

1. Rub broccoli with vegetable seasoning and drizzle 2 tablespoons of olive oil in the saucepan. On high heat, chargrill broccoli to retain its crunch and achieve a bit of golden-brown colour on the outside. Set aside.

2. In a bowl, whisk together the yoghurt, rest of the olive oil, garlic, finely chopped coriander and parsley, pinch of salt and pepper. Set aside.

3. Assemble the salad in a flat ceramic dish, starting with carrot shavings, then broccoli, cucumber, cocktail tomatoes, and chorizo. Drizzle dressing all around the salad and top with crumbled feta. Garnish with parsley and coriander.

TIP:

Serve the salad immediately with roasts or stews, or enjoy it on its own. You can substitute the chorizo with your favourite protein.

Sweet & Sticky Pork Belly Skewers

with Ernie Els Big Easy Cabernet Sauvignon Rosé 2025

• ¼ cup hoisin sauce

• 2 tablespoons dark brown sugar

• 2 tablespoons rice wine vinegar

• ½ teaspoon sesame oil

Sweet and savoury Asian-style BBQ flavours are a perfect match for a crisp, fruit-driven Rosé. These skewers feature cubed pork belly, but you can also use pork fillet or boneless chicken thighs. Serve with an Asian-style slaw or a crisp green salad for the ultimate summer feast!

Serves: 4

INGREDIENTS

For the pork:

• 1.2 kg boneless pork belly (choose one that is less fatty and meatier)

• 1 teaspoon sesame oil

• 2 tablespoons soy sauce

• 2 cloves garlic, finely grated

• 3cm piece of ginger, grated

For the sweet & sticky glaze:

• ¼ cup soy sauce

Simmer over low heat for 5 minutes. Prepare mediumhot coals for grilling. Roast the skewers for 2 minutes a side, then baste generously with the sauce and continue roasting until crispy and glossy.

METHOD

Prepare the pork:

1. Using a small, sharp knife, remove the skin from the belly. Cut the belly into bitesized cubes and place them in a bowl.

2. Add the sesame oil, soy sauce, garlic and ginger and stir to coat. Cover and refrigerate for at least 4 hours or overnight.

3. In the meantime, prepare the glaze (see below).

4. To cook, skewer the cubes on bamboo sticks, then baste generously with the glaze

and braai* over medium heat until fully cooked and sticky, basting often.

5. Serve warm with a crunchy salad or an Asian-style slaw.

Prepare the glaze:

1. Place all the ingredients in a saucepan and bring to a simmer.

2. Simmer over low heat for 5 minutes, then use to baste the skewered meat while grilling.

*For oven cooking, baste the skewers, then cook in a preheated oven at 180°C for 20-25 minutes, basting often.

Ernie Els Wines are available to purchase online at www.ernieelswines.com

Reservations:

Email: bookings@ernieelswines.com

Phone: 021 881 3588

WHY BUY WHEN YOU CAN DIY?

Spring is in the air, and in your kitchen! What better way to celebrate the season than by crafting some vibrant herb oils and infused vinegars, bursting with the freshness of the garden?

These flavour-packed infusions are true kitchen heroes. A drizzle can turn a humble salad into a gourmet delight, add depth to roasted veg, or bring new life to a slice of warm, crusty bread. Best of all, they’re easy to make, and more flavourful than anything you’ll find on a shop shelf.

So, gather your favourite herbs, and let’s capture a little spring sunshine in every bottle.

NAARTJIE & WILD SAGE OIL

• 1 cup extra virgin olive oil

• 4 strips naartjie zest

• 3 sprigs fresh wild sage

• 1 bay leaf

• 1 teaspoon white peppercorns

• ¼ teaspoon sea salt

ROSEMARY & ORANGE OIL

• 1 cup extra virgin olive oil

• 3 sprigs fresh rosemary

• 3 strips of orange zest

• 1 bay leaf

• ¼ teaspoon red pepper flakes

BUCHU & LIME VINEGAR

• 2 cups white wine vinegar

• 2 tablespoons dried buchu leaves

• 3 strips lime zest

• 2 tablespoons honey

• 1 lime leaf

STRAWBERRY BALSAMIC VINEGAR

• 1 cup balsamic vinegar

• 1 cup fresh strawberries, hulled and halved

• 2 tablespoons honey

• 1 sprig fresh mint

METHOD FOR OILS

Gently warm oil with herbs and aromatics in a saucepan over low heat for 10-15 minutes (don’t let it bubble). Cool completely, then strain into sterilised bottles. Store in a cool, dark place for up to 3 months.

METHOD FOR VINEGARS

Combine all ingredients in a sterilised jar. Seal and store in a cool, dark place for 2–4 weeks, shaking occasionally. Strain and transfer to clean bottles. Use within 6 months.

LAVENDER HONEY VINEGAR

• 2 cups white wine vinegar

• 2 tablespoons dried culinary lavender

• 3 tablespoons honey

• 1 strip of lemon zest

PERFECT PAIRINGS

Naartjie & Wild Sage Oil: Stunning drizzled over butternut squash or roasted chicken.

Rosemary Orange Oil: Perfect for dipping crusty bread or finishing grilled lamb.

Lavender Honey Vinegar: Beautiful in fruit salads or as a marinade for pork.

Buchu & Lime Vinegar: Exceptional with seafood salads or as a palate-cleansing drink mixed with sparkling water.

Strawberry Balsamic: Divine over fresh mozzarella or vanilla ice cream.

FEEL GOOD ABOUT EVERY SIP

RHODES QUALITY PINEAPPLE & MINT MOJITO

Refreshing and crisp bubbly cocktail or mocktail.

INGREDIENTS

• 250 ml (1 cup) Rhodes Quality Pineapple 100% Fruit Juice

• 60 ml (2 tots) vodka, optional

• 250 ml (1 cup) lemonade or sparkling water

METHOD

Fill two glasses with ice and divide the Rhodes Quality Pineapple 100% Fruit Juice.

Add one tot of vodka to each glass if using and top up each glass with the lemonade or sparkling water.

Stir, garnish with mint leaves and serve.

OUTDOOR APPETITES:

Elevated picnic recipes for spring

As spring arrives with its longer days and sun-drenched afternoons, there’s no better excuse to venture outdoors and savour the art of al fresco dining. However, we suggest ditching those soggy sandwiches and crisps. It’s time to up your picnic game with refined flavours, beautiful bites, and presentation that’s as pretty as a picture. Envision gourmet grazing boards, artisanal treats, and clever, hassle-free transport tricks that keep everything looking (and tasting) fabulous. From park brunches to seaside sunsets, let this be the season you picnic in style.

The art of portable elegance

The key to mastering elevated picnicking? Knowing that travel-friendly doesn’t have to mean bland. Success starts with smart choices: recipes that develop deeper flavour as they sit; ingredients that stay fresh and fabulous on the move; and a little planning to nail the final assembly once you’ve claimed your sunny spot.

Layer flavours thoughtfully. Build dishes with components that can be packed separately and combined just before serving. This prevents soggy textures while maximising flavour.

Embrace temperature flexibility. The best picnic dishes are those that shine at room temperature or lightly chilled. This takes the pressure off perfect

timing, and let you focus on what matters: soaking up the sunshine and sharing good food.

Transport-friendly recipe collection

Herbed chicken & apricot roulade

This showstopping centrepiece looks impressive but travels beautifully when sliced and arranged in a sealed container lined with parchment.

INGREDIENTS

• 4 chicken breast fillets, butterflied

• 200g cream cheese, softened

• 100g dried apricots, finely chopped

• 60ml fresh herbs (parsley, thyme, chives), chopped

• 30ml honey

• sea salt & black pepper

• kitchen string

METHOD

1. Pound the butterflied chicken to an even thickness. Mix cream cheese, apricots, herbs, and honey.

2. Season the chicken, and spread with filling, then roll up tightly and tie with string. Sear until golden, then roast at 180°C for 25 minutes.

3. Cool completely before slicing into medallions.

Transport tip:

Pack slices in a rigid container with parchment paper in between the layers. Assemble on a wooden board at your destination.

Mediterranean grain salad jars

These vibrant, layered salads look stunning and improve in flavour as the ingredients marry during transport.

INGREDIENTS (PER JAR)

• 45ml olive oil & lemon dressing (bottom layer)

• 80g cooked pearl couscous or bulgur wheat

• 60g roasted peppers, diced

• 40g cucumber, diced

• 30g sun-dried tomatoes, chopped

• 40g feta, crumbled

• 20g fresh herbs, roughly chopped

• handful of mixed greens (top layer)

METHOD

1. Layer ingredients in order listed in clean mason jars. Seal tightly and keep chilled until serving.

2. Shake before eating or tip into a bowl.

Rooibos-poached apples & gorgonzola parcels

Elegant puff pastry parcels showcasing South Africa’s beloved

rooibos with creamy gorgonzola –sophisticated and travel-friendly.

INGREDIENTS

• 4 firm apples, peeled and cored

• 500ml strong rooibos

• 60ml honey

• 1 cinnamon stick

• 2 star anise

• 1 sheet puff pastry, thawed

• 150g gorgonzola, crumbled

• 60ml toasted walnuts, chopped

• 1 egg, beaten

• fresh thyme for garnish

METHOD

1. Simmer apples in rooibos tea with honey and spices for 15 minutes until tender. Cool completely, then slice.

2. Cut pastry into 8 rectangles. Place apple slices, gorgonzola, and walnuts on half the rectangles. Top with remaining pastry, seal edges, and brush with egg.

3. Bake at 200°C for 15-20 minutes until golden.

4. Serve warm or at room temperature, garnished with thyme.

Transport tip:

Pre-chill wines and transport in insulated bags with ice packs. Bring a proper corkscrew and wine glasses – the experience deserves proper service..

Bobotie scotch eggs

An African twist on the British classic, these spiced mince-wrapped eggs are perfect for boujie picnic dining.

INGREDIENTS

• 6 large eggs

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 500g lean beef mince

• 15ml curry powder

• 5ml ground coriander

• 5ml turmeric

• 30ml apricot jam

• 15ml chutney

• salt & pepper

• 100g flour

• 2 eggs, beaten (for coating)

• 200g fine breadcrumbs

• oil for shallow frying

METHOD

1. Boil 6 eggs for 6 minutes, then plunge into ice water. Peel carefully.

2. Sauté onion and garlic, add mince and spices. Cook until browned. Stir in jam and chutney, season, then leave to cool completely.

3. Wrap each egg in the mince mixture, dip in flour, beaten egg, then breadcrumbs.

4. Shallow-fry until golden, then bake at 180°C for 10 minutes.

5. Serve at room temperature with sweet chilli sauce.

Lemon posset with berry compôte

This sophisticated dessert requires just three ingredients and sets perfectly in portable glasses.

INGREDIENTS

• 600ml double cream

• 75g castor sugar

• 60ml fresh lemon juice

• seasonal berry compôte

METHOD

1. Heat cream and sugar until sugar dissolves. Remove from heat, whisk in lemon juice, and pour into glasses.

2. Chill for 3 hours until set.

3. Top with berry compôte just before serving.

Going big bird: Why your dog will love ostrich

Ostrich for dogs? Find out why this lean, exotic protein is stealing the spotlight in gourmet pet cuisine.

With South Africa holding 80% of the global ostrich market since the 1860s, this premium local protein is revolutionising pet nutrition.

Many of us are already aware of the benefits of ostrich for our own diets: it’s packed with protein, low in fat, low in cholesterol, free-range, and boasts a flavour profile and texture akin to beef. These qualities are highly sought after in the pet world, too.

But here’s the real, compelling reason ostrich protein has become the new It-food of the pet nutrition industry: it’s considered a “novel” protein.

For our furkids dealing with food allergies, inflammatory bowel disease, or other gastrointestinal issues, finding alternative protein sources is key. The pet food industry often turns to hydrolysed proteins, which are broken down into smaller peptides and amino acids through a process called enzymatic or chemical hydrolysis. This makes them less likely to trigger allergic reactions in sensitive dogs. However, this method doesn’t work for every dog, and it can be quite costly.

This is where novel protein diets offer an excellent alternative. This approach introduces proteins from sources your dog has never encountered before.

The idea is simple: allergic reactions often result from repeated exposure to

common proteins like chicken and beef.

By choosing less common animal proteins – think venison, duck, rabbit, certain fish, and ostrich – you can safely nourish dogs with sensitivities. Of course, your dog can be allergic to novel proteins, but the chances are far lower.

To determine if your pet has a food allergy, watch for signs such as persistent itching on their paws, face, ears, tummy, and under the tail, as well as secondary yeast and bacterial infections. Other symptoms include sneezing, red eyes (conjunctivitis), diarrhoea, vomiting, and an increase in bathroom breaks.

These symptoms can occur at any age, even if your dog has been on the same food since puppyhood.

However, symptoms often appear before they turn one. The best way to identify a food allergy is through an elimination diet trial usually lasting about eight weeks, and done under

the supervision and guidance of your veterinarian.

The fact that ostrich is produced right here at home makes it a convenient and exciting option for those seeking a novel protein source.

But with so many options available to us South Africans, how do we decide which finished product to select? Whether you prefer dry kibble or wet (including raw) food, it’s essential to scrutinise the ingredients list before making that crucial purchase.

Beware of packaging claiming “with ostrich” or “rich in ostrich.” These claims can be misleading; they don’t necessarily mean that ostrich is the only protein in the mix. It’s common to find multiple protein sources in pet food formulas. So, channel your inner detective and read those labels carefully.

An alternative to store-bought formulas is to consider buying the highest quality ostrich meat you can afford and preparing a homemade cooked (or raw) meal for your dog. Look for reputable ostrich farms or speciality butchers; many offer petgrade cuts at reasonable prices.

Start with a good portion of ostrich protein, then add healthy fats, carbohydrates, and some vegetables to your recipe. It’s best to consult a pet nutritionist to tailor the recipe to your dog’s age and health needs.

So, if you’re searching for a fantastic and nutritious protein option for your dog, especially if they have food sensitivities or allergies, consider ostrich! This unique protein source is not only delicious but also locally available and guaranteed to keep your pup’s tail wagging.

With South Africa’s sweltering summer almost here, try this simple three-ingredient doggie delicious frozen dessert:

Easy 3-Ingredient Ostrich Biltong & Banana Ice Pupsicles

INGREDIENTS

• 1 cup goat’s milk or goat’s milk kefir

• 2 medium-sized ripe bananas

• 50g doggie ostrich biltong sprinkles (must be suitable for dogs – no salt or spices)

METHOD

1. Blend all ingredients for 30 seconds, then pour into a fun doggie silicone mould or ice tray. Freeze until solid, then remove treats from mould. Store in a sealed container in the freezer for up to 3 months. Makes about 26 ice cube-sized treats.

NOTES

1. To make biltong sprinkles, buy any doggie-safe biltong, blend it first and then add the other ingredients.

2. Goat’s milk kefir provides probiotic benefits.

Ostrich Range

3. Always introduce new foods or ingredients to your pet with caution, as tolerance depends on age and health history.

4. Offer treats in moderation.

Biltong Bites
Mini Round Bites Ostrich Chewies Makers

Add these indigenous herbs

to your family dishes

South Africa is bursting with unique homegrown herbs, and it’s time to bring these authentic Mzansi flavours into your family meals. Indigenous herbs like dried honeybush, snowbush and sage can add a new depth of flavour and a touch of local pride to your everyday cooking. It’s an easy, delicious way to celebrate our heritage while elevating your dishes.

Snowbush maize fries

Cape Snowbush, also known as kapokbos or wild rosemary, adds a gentle woody, herby twist to any meal.

For a South African spin on fries, infuse the water for your maize meal with Snowbush leaves. Once the pap has cooked, pour it into a flat dish to cool and set. When firm, slice into chip shapes, lightly brush with oil, and air-fry at 200°C for about 6-8 minutes until golden and crispy. Finish with a sprinkle of fynbos salt for extra flavour.

Honeybush-infused milk tart

When making your favourite milk tart recipe, steep a few dried honeybush leaves in your milk and use it as the base for a creamy, custardy milk tart. This gentle infusion adds a fragrant twist to the nostalgic and undeniably South African dessert.

Butternut & sage soup

Add depth to butternut soup by infusing the stock with a few sage leaves. The result is an aromatic,

earthy soup with notes reminiscent of the veld – comforting and flavourful. Serve with warm, ovenfresh potbrood for the perfect pairing.

Buchu-marinated chicken

Buchu is a great antidote for inflammation, and instead of using the usual dried herbs, use this wonder herb for a fresh, minty lift. Mix Buchu with lemon juice, olive oil and garlic and marinate chicken overnight before roasting in the oven or on the braai.

Fynbos salt-grilled or roasted veg

Add some local flavour to seasonal vegetables by sprinkling generously with your choice of fynbos-infused salt and roasting or grilling until golden and caramelised.

PORTUGUESE PERI-PERI CHICKEN

CHICKEN

PORTUGUESE PERI-PERI CHICKEN

This is an extract from her cookbook Cooking with Kim Bagley, A South African fusion of flavours.

Serves: 6-8

INGREDIENTS

• 12 chicken pieces or 2 spatchcocked chickens

• 15ml BBQ spice

• 15ml Portuguese spice

For the peri-peri sauce:

• 2 red peppers, seeded and halved vertically

• 1 red onion, quartered

• 1 garlic bulb, halved horizontally

• 5ml coarse salt

• olive oil, for drizzling

• juice & zest of 2 lemons

• 60ml red wine vinegar

• 5-6 bird’s eye chillies, or according to taste

• 10ml smoked paprika

• 5ml dried basil

• 5ml dried oregano

• 5ml freshly ground black pepper

• 125ml extra virgin olive oil

• 5ml salt, or to taste

• 1 bay leaf

• 30g salted butter

• 60ml fresh cream

• 5ml crushed dried chilli flakes

METHOD

For the peri-peri sauce:

1. Spread out the red peppers, onion quarters and garlic bulb halves on a baking tray. Grind salt over and drizzle with extra virgin olive oil.

2. Place the vegetables directly over hot coals or place them on a baking tray into the oven at 220°C and roast for 10 minutes, turning after 5 minutes. Remove from the coals or oven and place the red peppers and onion in a blender.

3. Squeeze the garlic into the

ESSENTIAL RECIPES - CHICKEN

blender. Add the lemon juice, red wine vinegar, bird’s eye chillies, paprika, basil, oregano, black pepper, olive oil and salt. Blend until smooth.

4. Transfer the sauce to a large pan or wide pot. Add the lemon zest, bay leaf and butter. Cook over medium-low heat for 10 minutes, then add the cream and dried chilli flakes.

For the chicken:

5. Season the chicken with the BBQ and Portuguese spices. Cook according to your preferred method (see below), basting the chicken with some of the peri-peri sauce in the last 10 minutes of cooking.

6. When cooked, remove from the heat and pour the remaining sauce over the chicken.

7. Serve with a crisp salad, chips and Portuguese rolls.

COOKING OPTIONS

Place over the coals and braai for 25 to 30 minutes, turning every 5 minutes.

Cook in an air fryer – at 190°C for 45-50 minutes –turning halfway through.

Oven roast at 180°C for 50-60 minutes.

NOTE

Cooking times may vary depending on the size of your chicken.

SPATCHCOCK CHICKEN

This is a brilliantly quick and easy way to roast a chicken. I love using the air fryer for this method; it delivers the most

irresistibly crispy skin while keeping the meat juicy and tender.

Serves: 4

INGREDIENTS

• 1 whole chicken (choose a size that fits in your air fryer)

• 1 tablespoon butter, melted

• ¾ teaspoons salt

• ½ teaspoon black pepper

• kitchen shears

METHOD

1. The way most chickens are presented is breastbone up. Turn the chicken over and, using kitchen shears, cut either side of the backbone in order to remove it completely. Turn the chicken over the other way and press down onto a cutting board to flatten.

2. Brush on the melted butter and sprinkle over the seasoning.

3. Preheat the air fryer to 180°C. Place the chicken in the preheated air fryer and cook for 30 minutes, then turn over and cook for a further 10–15 minutes.

4. Check that the internal temperature of the thickest part has reached 74°C on a food thermometer; if not, cook a few more minutes, and serve.

This recipe is an extract from the BUDGET AIR-FRYER COOKBOOK published by Penguin Random House SA.

COCONUT CHICKEN SKEWERS WITH PINEAPPLE SALSA

Serves: 4

INGREDIENTS

For the chicken skewers:

• ½ cup coconut milk (full-fat)

• zest & juice of 1 lime

• 1 garlic clove, grated

• 1 small red chilli, finely chopped (or ½ teaspoon chilli flakes)

• 1 teaspoon honey

• 1 teaspoon soy sauce

• salt & pepper to taste

• 500g chicken breast, cubed

For the pineapple salsa:

• 1 cup fresh pineapple, finely diced

• ¼ small red onion, finely chopped

• handful of coriander or mint, chopped

• juice of ½ lime

• 1 small red chilli, finely chopped (optional)

To serve:

• cooked jasmine rice or coconut rice

• toasted coconut flakes

• fresh lime wedges

METHOD

1. In a bowl, whisk together the coconut milk, lime juice and zest, garlic, chilli, honey, soy sauce, salt, and pepper. Add the chicken, toss to coat, and marinate for at least 30 minutes (overnight is best).

2. In a bowl, mix the diced pineapple, red onion, coriander or mint, lime juice, and chilli. Chill until ready to serve.

3. Thread the chicken onto wooden skewers that had been soaked in water for 20 minutes. Braai, grill, or pansear over medium-high heat until golden and cooked through (about 4–5 minutes

wedges.

BRAAIED PERI-PERI CHICKEN PIECES

By Rhodes Quality @rhodesquality

Serves: 4

INGREDIENTS

• 3 cloves of garlic, crushed

• zest and juice of 1 lemon

• 250ml Rhodes Quality Orange 100% Fruit Juice Blend

• 1 x 50g sachet Rhodes Quality Tomato Paste

• 65ml olive oil

• 10ml Hinds Spices Peri-Peri

5ml dried oreganum

• 8 chicken pieces

• salt & freshly ground black pepper

METHOD

1. Place the garlic, lemon juice and zest, Rhodes Quality Orange 100% Fruit Juice, Rhodes Quality Tomato Paste, and olive oil into a bowl and whisk well until evenly blended.

2. Add the Hinds Peri-Peri Spice, salt, black pepper, chilli flakes, and oreganum, then mix well.

3. Pour the marinade into a large ziplock bag. Add the chicken pieces, seal, and refrigerate overnight.

4. Remove the chicken from the marinade and braai to your liking, basting with the peri-peri marinade from time to time.

5. Serve with fresh braai salads.

coconut flakes, and lime
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Recommended Product

CHICKEN LIVERS

INGREDIENTS

• 500g chicken livers

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 teaspoon oregano

• 1 teaspoon thyme

• ½ teaspoon chicken spice

• ½ teaspoon coriander

• ½ teaspoon Rajah curry powder (Flavourful & Mild)

• ½ teaspoon Rajah curry powder (Mild & Spicy)

• ½ chicken stock pod

• ½ cup fresh cream

• a few drops of Worcestershire sauce aside.

• 1 teaspoon cream cheese

• pepper

• fresh parsley, chopped (for garnish)

METHOD

1. Start by rinsing the chicken livers under cold water and patting them dry with paper towels. Remove any membranes or connective tissue, and cut the livers into bitesized pieces.

2. Heat the butter and olive oil in a large skillet over medium heat.

3. Slightly season the Livers with chicken spice, fry the chicken liver (in batches) until cooked, and set

4. Add the chopped onion, minced garlic, spices and herbs and sauté until the onion becomes translucent and fragrant.

5. Add chicken stock, Worcestershire sauce, cream and cream cheese. Stir and leave to simmer for 2–3 minutes.

6. Return the cooked chicken liver to the pot, season with pepper, and cook for about 5 minutes.

7. Garnish with freshly chopped parsley.

8. Serve chicken livers hot as an appetiser or a main dish. They can be enjoyed on their own or with crusty bread or rice.

CRISPY CHICKEN & PEACH Spring SALAD WITH ROSÉ VINAIGRETTE

This spring salad brings together golden, crispy chicken strips, a nostalgic nod to country-style comfort, with juicy peaches, fresh seasonal greens, and a delicate vinaigrette made with Maraai Rosé. The result is a dish that’s both hearty and refreshingly elegant, perfect for relaxed lunches beneath the trees.

Serves: 4

INGREDIENTS

For the salad:

• 2 ripe peaches nectarines)

• 120g mixed greens (rocket, butter lettuce, baby spinach)

• ½ red onion thinly sliced

• ½ cup crumbled feta or goat’s cheese

• ⅓ cup toasted almonds or pecans

• 2 chicken breasts, crumbed & fried until crispy, sliced

For the rosé vinaigrette:

• ¼ cup Le Pommier Maraai Rosé

• 2 tablespoons olive oil

• salt & black pepper

METHOD

To serve:

1. Make the vinaigrette: Whisk all ingredients together until well combined.

2. Assemble the salad: Layer greens, onion, peaches, cheese and nuts. Top with warm crispy chicken slices.

3. Dress lightly: Drizzle with the Rosé vinaigrette just before serving.

PAIR WITH

CORN & BEAN SALAD WITH CHAKALAKA DRESSING

@rhodesquality

Serves: 4-6

INGREDIENTS

Dressing:

• 1 can Rhodes Quality Chakalaka Mild & Spicy

• 1 cup plain yoghurt

• salt & freshly ground black pepper

Salad:

• 4 cups cooked pasta of your choice, such as bow ties, macaroni, or penne

• 2 small tomatoes, chopped

• ½ cup cucumber, chopped

• 1 can Rhodes Quality Whole Kernel Corn, drained

• 1 can Rhodes Quality Butter Beans in Brine, rinsed & drained

• 2 cup shredded cooked chicken

• 2 cups crunchy lettuce

METHOD

1. To prepare the dressing, combine the Rhodes Quality Chakalaka Mild and Spicy with the yoghurt and season to taste.

2. Divide the dressing and pour it into the bottom of 4-6 mason jars.

3. Layer the remaining salad ingredients, dividing them evenly between the jars in the order listed: first the pasta, then the tomatoes, cucumber, Rhodes Quality Whole Kernel

Corn, Rhodes Quality Butter Beans, chicken, and finally the lettuce.

4. Seal the jars and keep them in the fridge or a lunch cooler until needed.

Cooking tip:

• Change out the Rhodes Quality Butter Beans for Rhodes Quality Three Bean Mix

• Layering your salad in jars is the best way to keep all your ingredients fresh and crunchy for lunchtime.

BRAAIED MANGO & ORANGE TERIYAKI CHICKEN SALAD WITH GRILLED PINEAPPLE

A marinade and sticky sauce in one, tender chicken salad.

Serves: 4

INGREDIENTS

• 125ml soya sauce

• 45ml light brown sugar

• 15ml vinegar

• 5ml olive oil

• 2 cloves garlic, crushed

• 375ml Rhodes Quality Mango & Orange 100% Fruit Juice

• 15ml cornflour

• 45ml water

• 4 boneless skinless chicken breasts

• 1 can Rhodes Quality Pineapple Rings in Syrup

Salad mix:

• lettuce

• cherry tomatoes

• spring onion

• thinly sliced red onion

METHOD

1. Place the soya sauce, brown sugar, vinegar, olive oil, garlic and juice in a small saucepan.

2. Cook over medium heat until the sauce comes to a simmer.

3. Reduce the heat and simmer until the sugar is dissolved.

4. Remove from the heat and cool.

5. Prepare the chicken breasts by either scoring the top or flattening with a rolling pin.

6. Place the chicken breasts, and the drained Rhodes

Quality Pineapple Rings with the syrup into the cooled marinade, cover with plastic wrap and refrigerate for 1 hour.

7. Return the rest of the sauce to the stove and bring to the boil.

8. Mix the cornflour and water together to make a smooth paste.

9. Whisk the cornflour into the sauce and whisk until it thickens.

10. Season to taste and set aside.

11. Remove the chicken breasts and pineapple rings from the marinade and first braai the chicken over medium coals until cooked through and then lightly grill the pineapple rings.

12. Remove from the grill and brush the sticky sauce over the chicken and pineapple.

13. Assemble the salad ingredients on a large platter.

14. Slice the chicken and serve over the salad with the pineapple rings.

BETWEEN MEALS

ELEGANT BITES

Let’s face it, we all snack. The key difference between mindless munching and sophisticated snacking? Intention. With the right choices, snacking becomes a mindful pleasure rather than a guilty habit. These jazzed up, flavour-packed bites show that grownup snacking can be both indulgent and intelligent.

beetroot hummus with baby gem lettuce leaves & mint

Blend 1 roasted beetroot with 2 tablespoons hummus, serve on lettuce leaves, and sprinkle with finely chopped mint.

on 2 rye crackers, drizzle with 1 teaspoon honey, and crack black pepper on top (optional)

Aged Gouda paired with quince paste & nuts

Cucumber rolls with cottage cheese, trout, microgreens & black sesame

Slice cucumber lengthways with a mandolin, spread each slice with cottage cheese, roll up and place

Spiced chickpea crisps with tahini yoghurt dip

Roast ½ cup chickpeas with spices for 20 minutes; serve with 2 tablespoons Greek yoghurt mixed with 1 teaspoon tahini.

Arrange 30g aged Gouda on a small plate with 1 teaspoon quince paste and 6-8 mixed nuts. Sprinkle with some chilli flakes (optional).

Roast beef roll on rye crispbread with rosemary

Layer thin roast beef slices on 2 rye crackers, top with fresh rosemary.

Roasted

ELEVATED

Dark chocolate bark studded with dried cranberries & almonds

Melt 50g dark chocolate, spread on parchment, sprinkle with dried cranberries and chopped almonds, chill until set.

Baked peach with mascarpone & almond flakes

Bake 1 peach, serve with a tablespoon mascarpone and almond flakes.

Coconut macaroons dipped in dark chocolate

Mix 60g desiccated coconut with 1 egg white and 2 tablespoons sugar, bake 15 minutes, dip half of each macaroon in melted dark chocolate and drizzle the remaining half with melted chocolate.

Watermelon & feta plate with mint & balsamic reduction

Ice cream sandwiched between gingersnap biscuits

Sandwich 1 scoop of ice cream between 2 gingersnap biscuits, serve immediately.

Malva pudding energy balls with dates, seeds, nuts & cinnamon

Blend 4 dates, 8 mixed nuts, a pinch of flaxseeds, a pinch of cinnamon and 1 teaspoon honey, roll into balls.

Mix watermelon cubes and feta, garnish with mint, and drizzle with reduced balsamic vinegar (optional).

Indian spiced cashews with curry leaves & pink Himalayan salt

Toss ¼ cup cashews with oil, curry leaves, turmeric and salt, roast for 10 minutes.

Mash ½ avocado with herbs. Spread on toast and top with microgreens and hemp seeds.

BERRY GOOD FOR YOU!

Strawberries are spring’s superstars, reaching peak perfection from September through November. These ruby-red gems aren’t just delicious – they’re nutritional powerhouses that deserve a starring role in your kitchen.

DID YOU KNOW?

• Strawberries are the only fruit with seeds on the outside, each berry has about 200 tiny seeds.

• Strawberry leaves are edible and make a delicious tea with a vanilla-almond flavour. Simply dry them and steep like regular tea.

• A pinch of black pepper on strawberries enhances their natural sweetness – try it with strawberries and cream.

• Strawberries are natural teeth whiteners due to their malic acid content – they’re nature’s smile brightener.

Health benefits

• Vitamin C powerhouse: One cup contains more vitamin C than an orange – 149% of your daily requirement. So it’s perfect for boosting immunity.

• Heart-healthy antioxidants: Packed with anthocyanins and ellagic acid, which help reduce inflammation and support cardiovascular health.

• Blood sugar friendly: Despite their sweetness, strawberries have a low glycaemic index (GI) and may help regulate blood sugar levels.

• Brain boosters: The antioxidants in strawberries support cognitive function and may help improve memory.

STRAWBERRY & BALSAMIC COMPÔTE

INGREDIENTS

• 500g fresh strawberries, hulled and halved

• 3 tablespoons castor sugar

• 2 tablespoons aged balsamic vinegar

• 1 teaspoon fresh thyme leaves

METHOD

1. Combine berries and sugar in a bowl. Let it sit for 15 minutes to draw out the natural juices.

2. Heat a large pan over medium heat. Add the macerated strawberries with their juices.

3. Cook for 3-4 minutes until the strawberries start to soften but still hold their shape.

4. Stir in balsamic vinegar and thyme. Cook for another 2 minutes.

5. Remove from heat and leave to cool slightly.

6. Serve warm over vanilla ice cream, Pavlova, or yoghurt. The balsamic vinegar adds a sophisticated depth that transforms simple strawberries into a restaurant-quality dessert. Store in the fridge for up to a week – it’s perfect for impromptu spring entertaining.

COFFEE CARAMEL BAKED CUSTARD

Desserts

COFFEE CARAMEL BAKED CUSTARD

Serves: 8-10

INGREDIENTS

• 180ml sugar

• 60ml water

• 385g tin condensed milk caramel

• 5 eggs

• 380g tin evaporated milk

• 2 tablespoons strong brewed coffee

METHOD

1. Preheat the oven to 180°C. Place a 20cm bundt pan in a deep roasting tray.

2. Heat the sugar and water in a small saucepan over medium heat, stirring for about 2 minutes, or until the sugar has dissolved.

3. Increase the heat to medium-high and cook, covered, for about 5 minutes, swirling the pan and taking a peek occasionally until a golden caramel forms.

4. Immediately pour the caramel into the bundt pan. Tilt and turn to spread the caramel out to the edges of the pan.

5. Set aside to harden.

6. Beat together the eggs and condensed milk caramel. Add the evaporated milk and coffee.

7. Strain through a sieve over the hardened caramel.

8. Fill the roasting tray with enough boiling water to come halfway up the sides of the bundt pan.

9. Bake for about 35 minutes or until the sides are set and the centre has a slight wobble.

10. Remove the cake tin from the roasting tray and set aside to cool to room temperature.

11. Gently press around the top edge to loosen.

12. Place a serving dish on top and flip it over immediately.

TIPS

COVER AND STORE IN THE FRIDGE FOR UP TO 4 DAYS.

IF CHILLED, DIP THE TIN IN HOT WATER TO WARM THE CARAMEL BEFORE INVERTING IT ONTO A PLATE.

MIXED BERRIES ROULADE

Serves: 12

INGREDIENTS

• 4 egg whites, room temperature

• 1 cup granulated sugar, divided

• 5 egg yolks, room temperature

• 2 tablespoons vegetable oil

• 3 tablespoons whole milk

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

• ¾ cup all-purpose flour spooned & levelled

• 2 tablespoons cornstarch

• 1 teaspoon baking powder

• ¼ teaspoon fine sea salt

Filling & topping:

• 1 tablespoon lemon zest

• 2 cups heavy whipping cream

• 2 tablespoons sour cream

• 2 teaspoons vanilla extract

• 100g icing sugar, plus more for dusting

• 1 tablespoon lemon zest

• 1 punnet of strawberries washed

• 1 punnet of raspberries washed

• 1 punnet of blackberries washed

• fresh mint

METHOD

1. Preheat oven to 175°C.

2. Spray a 30x45cm rimmed baking sheet with nonstick baking spray; line with parchment paper. Grease parchment paper with butter. Set aside.

3. In a medium-sized bowl, beat egg whites on medium-high until soft peaks form (1-2 minutes). Add ⅓ cup of sugar and continue beating on medhigh speed until stiff peaks form (another 1 to 2 minutes). Set aside.

4. In a medium-sized bowl, whisk together egg yolks, oil, milk, vanilla, the rest of the granulated sugar, and zest.

5. In a small bowl, whisk together the flour, cornstarch, baking powder and salt.

6. Stir dry ingredients into the wet until just combined.

7. Fold egg whites into the batter until fully incorporated.

8. Pour the batter onto the prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown. Leave to cool completely.

9. In a large bowl, beat 1 cup of the heavy cream on high speed until soft peaks form. Add 1 tablespoon of the sour cream, 1 teaspoon of vanilla extract, 50g icing sugar and 1 teaspoon lemon zest. Continue beating until stiff peaks form.

10. Spread onto the cooled cake, leaving a 2.5cm border around the edges.

11. Starting at the short end, roll up the cake, letting the parchment fall away as you roll. Place the cake seam-side down.

12. In a separate bowl, whisk together the remaining 1 cup heavy cream, 1 tablespoon sour cream, 1 teaspoon vanilla extract, and the remaining 50g icing sugar until smooth. Spread the whipped cream mixture on top of the cake. Place the berries all around and down the centre of the roulade.

13. Dust with icing sugar, if desired, and garnish with fresh mint.

wine pairing

Light reds, sparkling wines or MCCs, off-dry rosés, or fortified wines.

BLUEBERRY CUPCAKES WITH CREAM CHEESE ICING

Makes: 30

INGREDIENTS

• 1½ cups all-purpose flour

• 1 tablespoon baking powder

• ¾ cup unsalted Bonnita butter, softened

• generous ¾ cup superfine sugar

• 3 eggs, beaten

• 1 teaspoon vanilla extract

• finely grated rind of ½ orange

• 1⅓ cups fresh blueberries

For the frosting:

• 230g President cream cheese

• 1⅓ cups icing sugar, sifted

METHOD

1. Preheat the oven to 190°C. Put 30 paper liners into shallow muffin pans or put doublelayer liners onto cookie sheets.

2. Sift the flour and baking powder into a large bowl and add the butter, superfine

sugar, eggs, and vanilla extract. Beat well until the mixture is smooth. Add the orange rind and scant 1 cup of the blueberries.

3. Divide the mixture among the paper liners. Bake in the preheated oven for 15-20 minutes, or until risen, firm, and golden brown. Transfer the cupcakes to a wire rack to cool.

4. For the frosting, stir the sour cream into the sugar and mix well until smooth. Spoon a little on top of each cupcake and top with the remaining blueberries.

5. Leave to set.

President Medium Fat Cream Cheese comes in a 5kg bucket!

LIME POSSET PARFAIT, TORCHED MERINGUE, TOASTED COCONUT FLAKES & CITRUSPOACHED MELON

This light, zesty dessert captures the brightness of spring - lime posset whipped into a creamy frozen parfait, paired with delicately torched meringue and crisp toasted coconut flakes. Citrus-poached melon brings a soft, floral sweetness that balances the dish with freshness and finesse. A clean, elegant way to end a springtime meal...

Serves: 4

INGREDIENTS

For the lime posset parfait:

• 300ml whipping cream

• 100g castor sugar

• zest of 2 limes

• 50ml lime juice

• 100ml Greek yoghurt

For the torched meringue:

• 2 egg whites

• ½ cup castor sugar

For the toasted coconut flakes:

• 3 tablespoons coconut flakes

For the citrus-poached melon:

• juice of 1 orange

• juice of ½ lime

• 1 tablespoon honey

• 1 sprig fresh thyme

• 200g melon, balled using a melon baller

METHOD

For the lime posset parfait:

1. Gently heat the cream, sugar and lime zest in a saucepan. Bring to a simmer; stir until the sugar dissolves. Leave to bubble gently for 2 minutes, then remove from heat.

2. Stir in the lime juice and allow to cool slightly.

3. Fold in the Greek yoghurt

until smooth and combined.

4. Pour into a lined loaf tin or individual silicone moulds and freeze until set (at least 4-6 hours or overnight).

5. Before serving, let it sit at room temperature for 5-10 minutes for easier slicing and unmoulding.

For the torched meringue:

1. Heat egg whites and sugar gently over a double boiler until the sugar has dissolved.

2. Using a stand or handheld mixer, whip until thick and glossy.

For the toasted coconut flakes:

1. Bake coconut flakes in a 160°C oven until lightly golden.

For the citrus poached melon:

1. In a small pan, gently warm the orange and lime juice with honey and thyme.

2. Pour the hot liquid over the melon balls.

3. Leave the melon to cool in the syrup. Chill until ready to plate.

To serve:

1. Place a spoonful of the meringue on the base of the plate in a swooping motion.

2. Using a blow torch, torch until lightly golden.

3. Place a rectangle of the parfait in the centre.

4. Garnish with melon balls and toasted coconut flakes.

SWISS ROLL

INGREDIENTS

• 1 tub of cream cheese

• 1 tin of condensed milk caramel

• handful of raspberries

• baking paper

• 3 eggs

• 10ml vegetable oil

• 75g castor sugar

• 75g self-raising flour

METHOD

1. Add cream cheese, caramel and raspberries to a bowl; mix gently and set aside.

2. Preheat the oven to 180° C. Line a swiss roll/flat pan with baking paper and lightly grease. Whisk the eggs, oil and castor sugar until thick and pale. Sift the self-raising flour into the egg mixture, and fold in gently with a metal spoon until everything is incorporated.

3. Pour the mixture into the pan and bake for 10–15 minutes or until the cake is firm. Do not over-bake as this will lead to cracking.

4. While the cake is baking, prepare a clean tea towel by sprinkling castor sugar onto the tea towel.

5. As soon as you remove the cake from the oven, invert the tin over the

sugared tea towel. Ease the cake out of the tin and remove the baking paper. Roll up immediately. Leave the rolled cake in the towel to cool.

6. Once the cake is completely cooled, unroll the cake, and spread the cream cheese, caramel and raspberry mixture. Roll up the cake again (No need to use a tea towel this time). Dust with some castor sugar before serving.

SWEET ENDINGS

Garnishes, sauces, and final touches that elevate desserts...

The difference between a good dessert and an unforgettable one lies in those final moments before it reaches the table. Professional pastry chefs understand that the last touches – the delicate garnish, a perfectly drizzled sauce, and the artful dusting of cocoa – transform simple sweets into restaurant-worthy masterpieces.

SAUCE AS CANVAS

Think beyond basic chocolate sauce. A mirror glaze creates professionallevel shine on mousse cakes, while a berry coulis adds both colour contrast and acidic balance to rich desserts. Caramel sauce gains sophistication when finished with a pinch of sea salt or a splash of aged rum. The key here is temperature: warm sauces complement cold desserts beautifully, creating textural intrigue.

TEXTURAL CONTRAST

Every memorable dessert benefits from varied textures. Candied nuts provide crunch against panna cotta’s creaminess, while delicate tuile biscuits offer elegant structure to soft mousses. Toasted coconut flakes, crystallised ginger, or even a simple sprinkle of flaky sea salt can transform familiar flavours into something extraordinary.

FRESH ELEMENTS

Strategically placed fresh herbs like mint, basil, or rosemary add aromatic complexity and visual appeal. Micro herbs create restaurant-style sophistication, while candied citrus peels provide both beauty and bursts of concentrated flavour. Note: Fresh berries should be at room temperature; cold fruit numbs the palate.

THE POWER OF DUSTING

Cocoa powder, icing sugar, or even edible gold dust can frame a dessert beautifully. Use stencils for precise

patterns, or create organic dustings that suggest rather than declare. The goal is enhancement, not distraction.

PLATE AS PARTNER

Choose plates that complement, not compete. White porcelain remains the gold standard for showcasing colour and texture, while dark plates can make lighter desserts appear more dramatic. Remember: the best garnish enhances both flavour and presentation. Every element on the plate should contribute to the overall experience, creating a dessert that tastes as extraordinary as it looks.

GRANNY’S CARROT CAKE

INGREDIENTS

• 500ml flour

• 2 teaspoons baking powder

• 7ml bicarbonate of soda

• 1 teaspoon salt

• 15ml cinnamon

• 500ml treacle brown sugar

• 375ml oil

• 4 eggs

• 500ml grated carrot

• 1 small tin (220g) of pineapple, drained (crushed or chopped)

• 250ml pecan nuts, crushed

For the icing:

• 90g President Cream Cheese

• 60g Bonnita Butter

• 1 teaspoon vanilla extract

• 1½ cups icing sugar

METHOD

1. Preheat oven to 180° and

prepare pans.

2. Sift the flour before measuring, then sift it again with baking powder, bicarb, salt, cinnamon, and sugar.

3. Add the oil and eggs, then beat well to combine.

4. Fold in the pineapple and carrots until they are well combined.

5. Fold in ⅔ pecan nuts.

6. Bake the mixture in two 22.5cm cake tins or a large bundt tin for 50-60 minutes, or until a skewer inserted into the centre comes out clean.

7. To make the icing, beat together the butter and cream cheese. Add icing sugar and vanilla extract, and do not overmix.

8. Let the cake cool down and then top it with the icing and remaining pecan nuts.

SILKY CREAM CHEESE DESSERT TOPPING

INGREDIENTS

• 1 cup President Light & Fluffy Cream Cheese

• 4 tablespoons icing sugar

• 1 tablespoon vanilla essence

METHOD

1. Mix all ingredients until a smooth and silky consistency (do not over mix).

2. Transfer mixture to a piping bag with nozzle of choice.

3. Pipe on top of short bread biscuits, desserts, strawberry sushi etc.

4. Top with berries, cherries, coulis or chocolate sauce.

PEACHES & CREAM LAYER CAKE

Peaches and cream, trifle-style dessert cake.

Serves: 10

INGREDIENTS

For the jelly layer:

• 1 pack Rhodes Quality peach flavoured jelly

• 1 can Rhodes Quality Peach Slices, drained & juice reserved

• 1 can Rhodes Quality Peach Halves, drained

For the vanilla cake:

• 2 large eggs

• 1 egg yolk

• 5ml vanilla essence

• 125ml milk

• 60g plain yoghurt

• 300g cake flour

• 225g sugar

• 7.5ml baking powder

• 2.5ml salt

• 170g butter, softened

• 250ml non-dairy cream, stiffly whipped

METHOD

1. Prepare the jelly layer by making the Rhodes Quality peach jelly according to the package instructions.

2. Pour half of the jelly into the bottom of a round silicone cake mould and chill until set.

3. Arrange the Rhodes Quality Peach Slices upside down on the set jelly layer.

4. Pour the remaining peach jelly over and refrigerate until it sets.

5. To prepare the vanilla cake, put the eggs, egg yolks, vanilla, milk, and yoghurt into a bowl.

6. Whisk to combine.

7. Sift the flour, baking powder, and salt into the bowl of an electric mixer.

8. Add the sugar and stir to combine.

9. Add the butter and beat with the paddle attachment until it resembles breadcrumbs.

10. Beat the egg mixture in, half

11. Pour into a round cake pan that has been sprayed with non-stick spray.

12. Bake in an oven preheated to 180°C for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.

13. Take it out of the oven and use a thin knife to prick holes into the sponge.

14. Pour the reserved Rhodes Quality Peach syrup over the sponge.

15. Transfer the cake onto a wire rack to cool completely.

16. Cut the cake horizontally through the centre.

18. To assemble, spoon a layer of the whipped cream over the set jelly.

19. Place the sponge on top of the cream layer.

20. Add a layer of the cream mixed with the peaches and place the remaining sponge half on top.

21. Put the cake in the fridge until the cream has set.

22. Slide a spatula around the edges of the cake and gently lift the jelly layer.

23. Turn the cake out onto a serving platter.

24. Distribute the remaining cream evenly over the cake to smooth the sides and decorate as desired.

DESSERT VETKOEK

@rhodesquality

This yeast-free South African vetkoek dessert is a popular favourite. Coated in sweet cinnamon sugar and filled with Rhodes Quality Jam, it’s a delightful treat.

INGREDIENTS

• 500g cake flour

• 30ml sugar

• 20ml baking powder

• 5ml salt

• 4 eggs

• 500ml warm milk

• sunflower oil for frying

• Rhodes Quality Strawberry Jam

METHOD

1. Sift the cake flour, sugar, baking powder, and salt into a large bowl.

2. Whisk the eggs and the milk together.

PAVLOVA TRIFLE

By Rhodes Quality

@rhodesquality

Serves: 6-8

INGREDIENTS

• 90ml Hinds vanilla custard powder

• 90ml sugar

• 1l milk, divided

• 500ml cream, whipped to soft peaks

• 200g prepared mini meringues

• 2 cans of Rhodes Quality Fruit Cocktail, drained

• 2 cans Rhodes Quality Peach Slices, drained

METHOD

1. To prepare the custard, combine the Hinds Vanilla Custard powder, sugar, and 125 ml (½ cup) of milk.

2. Bring the remaining milk to the boil in a saucepan.

3. Pour the custard mixture into

3. Gradually whisk the milk into the dry ingredients, beating well until the mixture is smooth and thick.

4. Heat the oil in a large saucepan.

5. Check if the oil is ready by adding a small piece of dough to it.

6. If it bubbles immediately, then the oil is ready.

7. Ladle evenly sized rounded spoonsful of the batter into the hot oil and fry until golden.

8. Drain on paper towels to remove excess oil.

9. Toss the hot vetkoek in the cinnamon sugar and leave to cool slightly.

10. Make an incision in the vetkoek with a sharp knife and fill the cavity with Rhodes Quality Strawberry Jam.

11. Serve straight away.

the boiling milk, stirring well until it thickens.

4. Quickly cover with plastic wrap, pressing directly onto the surface of the custard and allow to cool.

5. Spoon a third of the cream into the bottom of a large bowl.

6. Place a layer of meringues on top of the cream and then add a layer of Rhodes Quality Fruit Cocktail

7. Add a layer of the cooled custard.

8. Add another layer of meringues.

9. Add a layer of Rhodes Quality Peach Slices.

10. Repeat the layers with the remaining ingredients.

11. Finish the trifle with a layer of whipped cream.

12. Chill for 30 minutes.

13. Decorate the trifle as desired.

Essential ingredient substitutions for every home cook

Whether you’re preparing for a last-minute dinner party, whipping up a midweek meal with limited pantry items, or looking to make your money go further at the checkout, knowing how to swap ingredients with confidence is a game-changer. Successful substitution goes beyond simply swapping one item for another — it’s about understanding the role each ingredient plays in your dish. Think texture, flavour, acidity, and moisture. When trying a new swap, start with small amounts – and always taste as you go.

Vanilla extract vs almond extract or citrus zest

When your vanilla extract bottle runs dry mid-bake, don’t abandon your dessert dreams. Almond extract can step in beautifully, though use it sparingly – it’s much more potent than vanilla, so start with half the amount. Alternatively, the zest of a lemon or orange adds a bright, fragrant note that works wonderfully in cakes, biscuits, and custards. Fresh citrus zest brings an entirely different but equally delightful character to your sweet treats.

Coconut milk vs whole milk and coconut oil

Coconut milk is the secret to many rich curries and tropical desserts, but if you’re caught without a tin you could have sworn was in the store cupboard, you can create a reasonable substitute. Warm 1 cup of whole milk and whisk in 2-3 tablespoons of melted coconut oil. While it won’t replicate the exact richness of tinned coconut milk, it’ll provide the creamy texture and subtle coconut flavour your dish needs.

Wine vs stock with vinegar

Many recipes call for a splash of white or red wine to deglaze pans or add depth to sauces. If you don’t have wine on hand (or prefer not to

use it), combine chicken or vegetable stock with a tablespoon of white wine vinegar or balsamic vinegar for red wine dishes. This mixture provides the acidity and complexity that wine brings to your cooking.

Mascarpone vs cream cheese and cream

Mascarpone is divine in tiramisu and rich pasta sauces, but it can be pricey and hard to find. Create your own by beating 250g of softened cream cheese with 3-4 tablespoons of heavy cream until smooth and light. This substitute works brilliantly in both sweet and savoury dishes.

Capers vs chopped green olives

Those tiny, briny capers add a lovely punch to Mediterranean dishes, but finely chopped green olives can provide a similar salty, tangy bite. They work well in pasta puttanesca, chicken piccata, or scattered over roasted vegetables.

Self-raising flour vs plain flour and baking powder

Running out of self-raising flour doesn’t mean your baking plans are doomed. For every cup of plain flour, simply add 1½ teaspoons of baking powder and ½ teaspoon of salt. Whisk them together and you’ve created self-raising flour that will give your cakes and muffins the perfect lift.

Honey vs maple syrup vs brown sugar

Honey brings sweetness and moisture to both baking and cooking, but maple syrup can substitute beautifully in most recipes at a ratio of 1:1. For a different approach, dissolve brown sugar in a little warm water (¾ cup brown sugar in ¼ cup water) to replace 1 cup of honey. Each option offers a distinct flavour profile to your dishes.

HOMEMADE ICE-CREAM

Creating delicious homemade icecream requires just a few simple ingredients and minimal effort. Combine 2 litres of cream, 2 tins of condensed milk, 4 teaspoons of vanilla essence, and 1 vanilla pod for an indulgent treat. Begin by whisking the cream until stiff peaks form, then scrape the vanilla seeds from the pod using a knife. In a large bowl, combine the vanilla essence and seeds with the condensed milk before carefully folding in the whipped cream. Transfer the mixture to a container and freeze for 4-7 hours. The result is a creamy, restaurantquality ice-cream that's perfect for any occasion and requires no special equipment – just patience whilst it sets in your freezer.

APPLE CRUMBLE & cinnamon ICE CREAM

INGREDIENTS

• 2l homemade ice cream*

• 4 granny smith apples, peeled and cubed

• 1 teaspoon ground cinnamon

• 3 sticks whole cinnamon

• 20g white sugar

• 500ml water

For apple crumble topping:

• 200g flour

• 100g sugar

• 100g butter

METHOD

1. Allow the ice cream to soften slightly

2. Cook all other ingredients together until the apple is soft.

3. Let the apple cool.

4. Add the cooled apple mixture to the ice cream and then refreeze.

5. Garnish with apple crumble topping

For apple crumble topping:

1. Combine all ingredients in a bowl

2. Rub together until crumbly

3. Bake at 180°C until golden

There are three other variations served at the restaurant. Visit

PAIR WITH

CARAMEL OAT COOKIES

Delight in the delectable combination of chewy texture and sweet flavour, making these cookies an absolute treat for the holidays.

Makes: 35

INGREDIENTS

• 180g whole-grain wheat flour

• 135g oats

• 50g desiccated coconut

• 200 brown sugars

• 2g table salt

• 225g unsalted butter

• 300g Nestlé Caramel Treat Dairy Dessert

METHOD

1. Preheat the oven to 180°C and grease a 30 x 20cm

ESSENTIAL RECIPES - DESSERTS

baking pan.

2. In a food processor add all the ingredients except for the caramel. Pulse until it comes together in a ball. Set aside ½ cup of the dough and wrap in plastic wrap and freeze for 30 minutes.

3. Press the remaining dough evenly into the bottom of the prepared pan and bake for 20 minutes.

PEPPERMINT CHOCOLATE MOUSsE

Serves: 4

INGREDIENTS

• 1 cup coconut cream (refrigerated overnight)

• 100g dark chocolate (70-

4. Spread the caramel over the base. Sprinkle reserved frozen dough over the caramel and bake for 25 –30 minutes or until golden brown. Remove from the oven and allow to cool, before cutting into squares.

85% cacao solids)

• 2 tablespoons Nestlé Peppermint Crisp Flavoured Dessert Topping

• 15g peppermint hard candies

METHOD

1. Open the can of refrigerated coconut cream and carefully scoop out the solidified

cream, leaving the liquid behind. Place the solid cream in a mixing bowl.

2. In a microwave-safe bowl, melt the dark chocolate in short bursts in the microwave, stirring between each interval, until smooth. Let it cool slightly.

3. Add the Nestlé Peppermint Crisp Flavoured Dessert Topping to the coconut cream. Whip the mixture using an electric mixer or whisk until well combined and fluffy.

4. Divide the mousse evenly into serving dishes or glasses.

5. Refrigerate the mousse for at least 2 hours to set.

6. Before serving, garnish with crushed peppermint candies.

7. Enjoy the peppermint chocolate mousse!

This Coffee Tart is a perfect treat for coffee lovers. Whether enjoyed after a meal or as an afternoon pick-me-up, this tart is sure to satisfy your cravings for a rich and flavourful dessert.

Makes: 30

INGREDIENTS

80g tennis biscuits

30g margarine (70% fat)

195g Nestlé Full Cream

Sweetened Condensed Milk

• 45g fresh lemon juice

• 60g Nestlé Nescafé Classic

• canola oil (for greasing)

BAR-ONE CHOCOLATE PUDDING

Indulge in the delight of a Bar-One Chocolate Pudding, a smooth and creamy dessert that combines the richness of chocolate with a hint of caramel

1. Line a mini muffin tray with mini cupcake liners and lightly grease with canola oil.

2. Place the biscuits in a resealable bag and crush them using a rolling pin. Melt the margarine and combine with the biscuit crumbs in a medium bowl. Divide the mixture between the cupcake liners, pressing down firmly to form the base of the tarts.

3. In a large mixing bowl, whisk the non-dairy creamer with 5 tablespoons of cold water until tripled in volume and

2 cups full cream milk

50g coconut sugar

30g cornstarch

¼ teaspoon table salt

100g Nestlé Bar-One Flavoured Dessert Topping

1 teaspoon vanilla extract

1 cup whipped cream

METHOD

In a saucepan, whisk together milk, coconut sugar, cornstarch, and salt

medium peaks have formed. Add the Nestlé Full Cream Sweetened Condensed Milk and lemon juice, while beating for 2 more minutes or until smooth and thick.

4. Combine the Nestlé Nescafé Classic coffee granules with 1 tablespoon of hot water and mix until dissolved. Fold the prepared coffee into the creamer mixture until well blended.

5. Divide the coffee filling over the biscuit bases and garnish with a sprinkle of coffee granules.

6. Refrigerate for 5-6 hours or until set.

7. Serve and ENJOY!

until smooth with no lumps.

2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.

3. Remove from heat and add the Nestlé Bar-One Flavoured Dessert Topping. Stir until melted and incorporated. Add vanilla extract.

4. Pour the pudding into individual serving dishes or ramekins. Let them cool to room temperature.

5. Once cooled, cover the dishes and refrigerate for at least 2 hours, or until the pudding is chilled and set.

6. Before serving, top with whipped cream.

WHY NESTLÉ INGREDIENTS? PROFESSIONAL

Turn every creation into a crowd-pleaser with the rich indulgence of BAR ONE, the iconic crunch of KIT KAT, the refreshing burst of PEPPERMINT CRISP, and the creamy delight of MILKY BAR. Nestlé Professional, trusted by chefs and loved by everyone.

Cocktail couture

Shake, stir, and serve in style! Create the ultimate drinks trolley with our expert guide on everything from essential spirits to decorative flair. Get ready to mix, mingle, and make unforgettable cocktails!

Abeautifully stocked bar trolley can enhance your home decor while also providing a functional space for entertaining. It serves as both a stylish centrepiece and a practical setup for crafting cocktails, making it an essential element in any entertaining area. Here’s how to create a stunning and functional bar trolley that reflects your personal style and meets your hosting needs.

The essentials

The foundation of any bar cart is the alcohol selection. Aim to include a variety of base spirits to cater to different cocktail preferences. Here are the must-have categories:

• Bourbon

• Scotch

• Rum

• Brandy

• Tequila

• Gin

• Vodka

Choose quality brands, preferably from local or craft distilleries, which not only support local businesses but could also add unique flavours to your collection. This approach can spark interesting conversations with guests about local spirits and their origins.

Flavour enhancers

Bitters are crucial for adding depth and complexity to cocktails. Start with:

• Angostura bitters: A classic, versatile choice that works well in many cocktail recipes.

• Red bitters: Options like Campari or Cappelletti can provide a unique flavour profile.

• Sweet and dry Vermouth*: These fortified wines are essential for many classic cocktails.

*RemembertorefrigerateVermouthafter openingtomaintainitsfreshness.

Speciality liqueurs and mixers

Incorporating a few speciality liqueurs can elevate your cocktail game. For mixers, ensure you have:

• Tonic water

• Soda water

• Ginger beer

These are staples that pair well with various spirits and are essential for creating refreshing drinks.

Bar tools

A well-stocked bar trolley requires the right tools for mixing and serving. Invest in quality items that are both functional and aesthetically pleasing:

• Cocktail shaker

• Jigger (for measuring)

• Muddler (for crushing herbs or fruits)

These tools not only facilitate the cocktail-making process but also add charm to your setup. Look for unique or vintage pieces that reflect your style.

Decorative touches

To make your drinks trolley visually appealing, incorporate decorative elements:

• Stylish trays: Use them to organise bottles and tools and to add a decorative touch.

• Glassware: Include a variety of glasses such as highball, lowball, coupes, and wine glasses.

• Plants or flowers: A small vase with fresh flowers or foliage can add life and colour to your cart.

• Choose bottles with attractive labels or unique shapes to

KAROO MOSS Drinks

KAROO MOSS

INGREDIENTS

• 1 tablespoon sugar

• 8-10 mint leaves

• 1 lime wedge

• 30ml Okushal Prickly Pear & Mint

• tonic water

• ice & greens of choice

METHOD

1. Add sugar, mint, lime and ice to a cocktail shaker. Shake vigorously for 30-45 seconds or until the mint has bruised and crushed through the sugar.

2. Pour into a serving glass and serve topped with

PAPAYA RITZ

INGREDIENTS

• 15ml brandy

• 5ml fresh lemon juice

• 5ml Maraschino liqueur

• 50g fresh papaya purée (very smooth, passed through a fine sieve)

• 1 cup of ice

• 45 ml sparkling wine

• a curl of lemon rind (one whole piece of zest)

METHOD

1. Combine all the ingredients, except the sparkling wine, in a cocktail shaker with plenty of ice.

2. Shake the mixture fairly

I SCREAM SODA

INGREDIENTS

• 120ml chilled Dilmah Peach & Lychee tea

• 15ml sugar syrup

• 1 scoop of stracciatella ice cream

• soda

• red currants to garnish

METHOD

1. Pour the tea and syrup into the glass.

2. Add a scoop of ice cream.

LANKA SUNSET

INGREDIENTS

• 70ml chilled Dilmah Apple, Cinnamon & Vanilla tea

• 20ml apple juice

• 10ml fresh lemon juice

• 15ml sugar syrup

• 1 cinnamon stick to garnish

• 1 slice of apple to garnish

METHOD

1. Shake all ingredients in a shaker filled with ice.

2. Pour into a chilled martini

ORANGE QUEEN

INGREDIENTS

slices of ginger & orange

ice, crushed

50ml apricot juice

20ml Monin honey syrup

10ml fresh lemon juice

150ml Dilmah Orange & Ginger tea

METHOD

Fill the glass completely with crushed ice, then add slices of ginger and orange.

Add the remaining ingredients and stir.

SWEET DREAMS

INGREDIENTS

80ml freshly brewed Dilmah Mango & Strawberry tea

1 large scoop of vanilla ice cream

20ml of Monin noisette syrup

METHOD

Shake all ingredients in an ice-filled shaker.

Strain into a pre-chilled coupe glass.

Blend it like

you mean it!

This International Smoothie Day (3 October), discover how South people are blending their way to better health with vibrant, nutrientpacked smoothies. It’s clean, energising, and bursting with flavour. Ready to sip your way to wellness? The smoothie revolution is here.

Mastering smoothie techniques

Layering for success: Liquid goes first, followed by soft ingredients like yoghurt or bananas, then harder fruits and vegetables, with ice or frozen components last. This layering ensures efficient blending and prevents motor strain, particularly important with standard home blenders.

Temperature control: Frozen fruits create naturally thick, ice-cream-like textures without dilution. Freeze bananas, berries, and even vegetables like spinach in portion-sized bags for convenient smoothie preparation. Room temperature ingredients blend more easily but create thinner textures; balance according to preference.

Blending progression: Start blending on low speed, gradually increasing to prevent air incorporation that creates frothy, less satisfying textures. Pulse tough ingredients first, then blend continuously. High-speed blending for shorter periods produces better textures than extended low-speed blending.

Flavour building: Taste and adjust throughout blending. Sweetness, acidity, and richness can be balanced with natural ingredients; dates for sweetness, lemon for brightness, and avocado for richness. Building flavours gradually prevents over-correction and creates more complex, satisfying results.

Advanced smoothie strategies

Green smoothie mastery: The key to delicious green smoothies lies in proper ratios; start with 60% fruit, 40% greens, gradually increasing vegetable content as your palate adapts. Spinach and baby kale blend almost undetectably, whilst stronger greens like rocket require more fruit balance. Frozen pineapple masks green flavours particularly effectively.

Protein optimisation: Plant-based proteins often require flavour masking; vanilla protein pairs with berry combinations, while chocolate protein works with banana and nut combinations. Greek yoghurt provides complete protein with natural tang that balances sweet fruits. Nuts and seeds contribute protein while adding healthy fats and interesting textures.

Superfood integration: Superfoods like spirulina, chlorella, and maca powder provide incredible nutrition but require careful integration. Start with tiny amounts, quarter teaspoons, gradually increasing as tolerance develops. Spirulina pairs well with tropical fruits, whilst maca complements chocolate and banana combinations.

Essential equipment guide

High-Speed Blenders: Professional results require adequate power. Highspeed blenders create silk-smooth textures from tough ingredients, though

quality alternatives exist at various price points. Look for motors exceeding 1000 watts for consistent results.

Standard blenders: Budget-conscious smoothie makers can achieve excellent results with careful technique. Chop harder ingredients smaller, use more liquid, and blend longer. Strain thick smoothies through a fine mesh if texture is important.

Useful accessories: Tamper tools help move ingredients around during blending. Ice cube trays dedicated to smoothie ingredients—frozen herbs, coconut milk, concentrated fruit purées—streamline preparation. Mason jars work perfectly for smoothie storage and transport.

South african smoothie superstars

LIQUID NUTRITION

The science behind smoothie success

Understanding smoothie science transforms random ingredient throwing into nutritional precision. The blending process breaks down cellular walls in fruits and vegetables, making nutrients more bioavailable than eating whole produce. This mechanical digestion allows your body to absorb vitamins, minerals, and antioxidants more efficiently, delivering faster energy and better nutrition absorption.

Protein integration: The key to satisfying smoothies lies in proper protein integration. Quality protein sources, whether plant-based powders, Greek yoghurt, or nuts, provide sustained energy, stabilise blood sugar, and create satiety that lasts hours. Without adequate protein, even nutrient-dense smoothies become sugar spikes followed by energy crashes.

Fat for absorption: Many vitamins are fat-soluble, requiring healthy fats for proper absorption. Avocado, nut butters, seeds, or coconut oil not only improve nutrient uptake but also create creamy textures and sustained energy release. A tablespoon of healthy fat transforms thin, watery smoothies into rich, satisfying meals.

South Africa’s incredible biodiversity offers unique smoothie ingredients that international recipes simply struggle to access. These local superstars deliver exceptional nutrition whilst celebrating our distinctive flavour profiles.

Rooibos revolution: Brewed rooibos, cooled and used as smoothie liquid, provides antioxidants, natural sweetness, and distinctive South African character. Honeybush works similarly, offering caffeine-free energy and unique floral notes. These indigenous brews transform ordinary smoothies into uniquely South African creations whilst delivering powerful antioxidant protection.

Marula magic: Marula fruit, when available, provides exceptional vitamin C content, eight times higher than oranges. Its distinctive tangy-sweet flavour pairs beautifully with tropical combinations. Marula oil, though expensive, delivers incredible skin-supporting nutrients and creates luxurious texture.

Baobab power: Baobab powder has become internationally recognised as a superfood, but South Africans have access to the freshest, highest-quality sources. Its tart, tangy flavour complements berry combinations whilst delivering impressive vitamin C, potassium, and fibre content. A tablespoon transforms any smoothie into a nutritional powerhouse.

Indigenous berries: Cape gooseberries, when in season, provide unique tartness and impressive antioxidant profiles. Wild fig, though seasonal, offers incredible sweetness and fibre content. These indigenous fruits connect smoothies to South Africa’s natural heritage whilst delivering exceptional nutrition.

Local herbs: Fresh mint thrives in South African gardens and transforms smoothies with cooling, digestive-supporting properties. Wild garlic leaves, though unconventional, provide interesting savoury notes in green smoothies. Buchu, though strong, offers traditional medicinal benefits for those seeking therapeutic smoothies.

Fibre balance: Whole fruits and vegetables provide crucial fibre that slows sugar absorption and supports digestive health. The blending process maintains most fibre content whilst making it more digestible. Adding chia seeds, flaxseed, or oats boosts fibre content further, creating smoothies that support gut health and provide lasting satiety.

Liquid foundation: Your liquid base dramatically impacts both flavour and nutrition. Water creates clean, pure flavours but adds no nutritional value. Coconut water provides natural electrolytes perfect for post-workout recovery. Plant-based milks contribute protein and healthy fats whilst creating creamy textures. Choose liquids that complement your nutritional goals rather than defaulting to whatever’s convenient.

COCONUT

MANGO SMOOTHIE

Serves: 2

INGREDIENTS

• 1½ cups frozen mango chunks

• ½ cup Greek yoghurt

• 1 teaspoon honey (optional)

• ½ cup coconut milk (plus extra to loosen, if needed)

• ½ teaspoon ground cardamom

• toasted coconut flakes & fresh mint to garnish

METHOD

1. Blend all the smoothie ingredients until smooth and slushy. Add a splash more coconut milk if the mixture is too thick.

2. Taste and adjust the sweetness or cardamom to your preference.

3. Pour into chilled glasses or jars.

4. Sprinkle with toasted coconut flakes.

5. Garnish with a fresh sprig of mint for a burst of green.

*Usefrozenmangoforbesttexture.

CRANBERRY & PEACH SMOOTHIE

Serves: 2

INGREDIENTS

• 2 frozen bananas

• 1 x can Rhodes Quality Peach Halves, drained

• 250ml natural yoghurt

• 500ml Rhodes Quality Cranberry 100% Fruit Juice, chilled

METHOD

1. Place the banana, Rhodes Quality Peach Halves and yoghurt into the blender.

2. Add the Rhodes Quality Cranberry 100% Fruit Juice and blitz until smooth, thick and creamy.

3. Serve immediately.

TROPICAL MORNING BOOSTER SMOOTHIE

Serves: 2

INGREDIENTS

• 45ml instant oat flakes

• 2 frozen bananas

• 250ml mango chunks

• 250ml natural yoghurt

• a pinch of Hinds Spices Turmeric

• 500ml Rhodes Quality Fruit Medley 100% Fruit Juice

METHOD

1. Put the oats, banana, mango, yoghurt, and turmeric into the blender.

2. Add the Rhodes Quality Fruit Medley 100% Fruit Juice.

3. Blend until smooth, thick, and creamy.

4. Serve immediately.

ZEST IS BEST: THE

TINY INGREDIENT THAT PACKS A MASSIVE FLAVOUR PUNCH

In the pantheon of culinary game-changers, few ingredients deliver as much flavour per gram as lemon zest. Yet this vibrant, aromatic element remains one of the most overlooked and misunderstood in the home kitchen.

If you’ve been tossing out lemon peels after juicing, you’ve unknowingly discarded culinary gold. Packed with fragrant oils, lemon zest adds brightness, depth, and complexity to everything from dressings and marinades to bakes and cocktails.

So – what is lemon zest? Well, it just might be the secret weapon every home cook needs.

Understanding lemon zest

Lemon zest is the outermost layer of the lemon peel, the vibrant yellow skin that contains the fruit’s most concentrated essential oils. Unlike lemon juice, which provides acidity and tartness, zest delivers pure, aromatic lemon essence without additional moisture. It’s the difference between a whisper and a shout in terms of citrus impact.

The magic lies in the tiny oilfilled sacs just beneath the surface of the peel. When you grate or scrape the zest, you rupture these cells, releasing volatile compounds that carry the true essence of lemon: bright, floral, and intensely aromatic.

The science of citrus

What makes lemon zest so extraordinary is its concentration of

limonene, a compound that gives citrus fruits their distinctive aroma. Fresh zest contains up to 10 times more aromatic compounds than the juice, making it an incredibly efficient flavour enhancer. These oils are also fat-soluble, meaning they integrate beautifully with butter, cream, and olive oil while maintaining their intensity.

Zesting techniques: Getting it right

The key to perfect zest lies in technique and tools. A microplane grater is the gold standard; it creates fine, feathery zest that distributes evenly and doesn’t overwhelm delicate dishes. Traditional box graters work but can create larger pieces that may be too aggressive for some applications.

The critical rule: Only remove the yellow layer. The white pith beneath is bitter and will sabotage your dish’s balance. Work with light, confident strokes, rotating the lemon as you go to ensure even removal. Fresh, firm lemons yield the best zest; soft or wrinkled fruits have lost essential oils and won’t deliver the same impact.

Culinary applications

Lemon zest transforms ordinary dishes into extraordinary experiences. In baking, it elevates everything from shortbread to cheesecake, providing a brightness that cuts through rich, sweet flavours. The classic lemon drizzle cake owes its complexity not just to the juice, but to the aromatic intensity of the zest.

In savoury cooking, zest adds sophistication without overwhelming. A pinch of zest in risotto provides a subtle brightness that juice alone

cannot achieve. Mediterranean dishes, particularly, benefit from zest’s ability to enhance without adding acidity; think herb-crusted lamb or grilled seafood, where flavour balance is paramount.

Zest excels in marinades and dressings, where its oils can properly infuse. Combined with herbs like thyme or rosemary, it creates complex flavour profiles that elevate simple ingredients. Even a basic vinaigrette becomes restaurant-quality with the addition of fresh lemon zest.

Storage and preservation

Fresh lemon zest should be used immediately for maximum impact, but it can be stored short-term in the refrigerator for up to a week. For longer storage, dried zest retains most of its potency; simply air-dry fresh zest on parchment paper until crisp, then store in an airtight container.

Frozen lemon zest works well for cooked applications, though it loses some textural appeal. The oils remain

ICED LEMON WHITE HOT CHOCOLATE

Serves: 2

INGREDIENTS

• 3 tablespoons white hot chocolate powder

• ¾ cup milk (warm, to dissolve powder)

• 1 teaspoon lemon zest

• ½–1 teaspoon fresh lemon juice (start small and adjust)

• ¾ cup cold milk or plantbased alternative

• ice

• whipped cream, extra zest, or edible flowers for garnish

METHOD

1. In a small jug, whisk the

intact, making it suitable for baking and braising, where the zest will be incorporated rather than used as a garnish.

Beyond the basics

Professional chefs understand that zest isn’t just about lemons. Orange, lime, and grapefruit zests each offer unique characteristics. Orange zest brings sweetness and complexity, lime provides tropical intensity, while grapefruit offers a sophisticated bitterness that works beautifully in both sweet and savoury applications.

The timing of zest addition is crucial. In hot preparations, add it near the end to preserve volatile oils. In cold applications like cocktails or desserts, zest can be added early to allow flavours to develop and integrate.

The professional difference

What separates amateur from professional cooking often lies in these details. A pinch of fresh lemon zest in

powder into the warm milk until smooth.

2. Stir in the lemon zest and lemon juice.

3. Add the cold milk and mix to chill.

4. Fill a tall glass with ice and pour the lemony white chocolate mixture over it.

5. Garnish, if desired, with whipped cream, lemon zest and edible flowers.

6. For a creamy frappé-style version, you can also blitz everything with ice.

*If it curdles slightly, it’s usually from too much lemon juice. Stick to fresh milk and go slow on the juice.

PRO TIP

Always zest before juicing. Once cut, lemons become difficult to handle, and you’ll lose precious aromatic oils. Your dishes, and your guests, will taste the difference.

your morning scrambled eggs, a sprinkle over roasted vegetables, or a touch in your next batch of scones will demonstrate why professional kitchens never waste a single lemon peel.

Lemon zest isn’t just an ingredient; it’s a technique for elevating everyday cooking into something extraordinary. Master it, and you’ll wonder how you ever cooked without it.

BERRY SPARKLE

Serves: 2

INGREDIENTS

• 4 strawberries

• ¼ cup blueberries

• 30-60ml vodka (optional)

• 1 teaspoon honey or maple syrup (optional)

• ice cubes

• 300ml sparkling water or lemonade

• 3–4 fresh basil leaves, for garnish

METHOD

1. Add the strawberries, blueberries, vodka (or leave out for a mocktail), honey or maple syrup (if using), and ice to a blender. Blend until smooth.

2. Top with sparkling water or lemonade and stir gently.

3. Pour into clear glasses.

4. Garnish with a basil leaf and enjoy.

ROOIBOS & ORANGE SPRITZ

INGREDIENTS

• 1 rooibos tea bag (or 1 teaspoon loose-leaf rooibos)

• 100ml boiling water

• 100ml freshly squeezed orange juice

• 1–2 teaspoons honey or maple syrup (optional)

• sparkling water or soda water, to top up

• ice

• orange slices or peel, to garnish

• fresh mint (optional), to garnish

METHOD

1. Steep the rooibos in boiling water for 5–7 minutes. Remove tea bag and leave to cool completely.

2. In a glass or jug, stir together cooled rooibos, orange juice, and sweetener if using.

3. Fill a tall glass with ice, pour in the rooibos-orange mixture until ¾ full.

4. Top up with sparkling water.

5. Garnish with a slice of orange and a sprig of mint.

MATCHA GIN SOUR

Makes: 1

INGREDIENTS

¼ teaspoon matcha powder (extra aside for garnish)

1 tablespoon hot water

60ml gin

30ml lemon juice

60ml simple syrup

1 egg white ice

METHOD

1. In a small bowl, whisk together the matcha powder and hot water until no clumps remain.

2. Add gin, lemon juice, simple syrup, matcha, and egg white to a shaker. Close and dry shake (without ice) vigorously for 1 minute until frothy.

3. Next, add ice and shake again until chilled. Strain into a cocktail glass and shake out the frothy egg white.

4. Dust with matcha powder

Beyond the kitchen: ALTERNATIVE CULINARY CAREERS

Over the years, food has evolved from a basic daily meal to artistic expression. With the industry’s expansion, creative spaces have emerged for showcasing culinary passion beyond the traditional restaurant chef role.

1. Catering

Catering offers less consistency than restaurant work, with frequently changing menus, functions, and locations. This variability provides chefs with adaptability skills and diverse experience. Depending on operation size, catering generally offers more flexible hours with similar workloads to restaurants. Various types include food truck, events, and buffet catering, providing options that fit different schedules and specialities. Catering allows chefs to explore creativity with entrepreneurial opportunities for successful business ventures.

2. Micro-bakery

A specialised path requiring no formal culinary qualifications, microbakeries operate from home. Perfect for baking enthusiasts seeking menu creativity, they accept customised orders for cakes and snack boards, building consistent customer bases. Operators control working hours and business operations entirely— including napping whenever desired!

3. Consulting

This excellent opportunity allows chefs to escape physical industry demands, transitioning into stable environments that won’t impact knees or sleep routines. Restaurant consulting involves assisting businesses in achieving success by enhancing operations for profitability. Consultants evaluate statistical aspects like staff schedules, branding, menus, and suppliers. This

manageable career path offers fantastic travel opportunities and entrepreneurial success whilst remaining industryconnected.

4. Food media

Food media encompasses various communication methods about food, including journalism—researching and writing about new restaurants, recipes, or ingredients from political and cultural perspectives. This medium gives food a direct voice, particularly for storytelling activists representing all cultures. Food photography captures visually appealing images for restaurants, grocery stores, and adverts, making dishes look irresistibly delicious whilst telling stories through pictures.

Many more paths exist beyond conventional routes, so don’t feel limited to single art forms. Explore, taste, and experience everything food offers.

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