Nourish by Spinneys: September/October 2025 by spinneysuae

Exploring Bo-Kaap in Cape Town

Imust admit – this issue feels extra special (don’t tell anyone I have favourites!). As a proud South African, working with the team to shape this new edition of Nourish has been pure joy. We wanted to share the richness of this country – its incredible diversity, heritage and traditions – so that everyone can experience a taste of the Rainbow Nation. Ours is a vast country of striking contrasts – mountains, oceans, forests, tropics, deserts and savannahs. We speak 11 official languages, yet what unites us is a spirit of grit, resilience, creativity, curiosity and hope. And of course, food – which tells our story better than anything else.

At Spinneys, we’re fortunate to bring so many wonderful South African products to your table – from fresh vegetables and convenient stir-fry mixes to edible flowers, gluten-free breads, nut bars, biscuits, spices, salts and pepper… Soon you’ll also find cauliflower and broccoli noodles on shelf, too. You can learn more about these in our three Meet the Producers features – and honestly, there are so many more we could have included that we could have doubled the size of this magazine!

This edition also captures our recent travels across country with Emirates Holidays – from a luxury safari at Leopard Sands on the border of Kruger, to a culinary tale at Cape Town’s grand dame, the Mount Nelson, and a Garden Route road trip with Protea Hotel King George as our base.

And then there’s the food – we’ve filled these pages with recipes that showcase our repertoire: from the beloved braai (our

version of BBQ, and a way of life) to seafood spanning two oceans, Cape Malay curries, maize meal, biltong, rooibos and even a nostalgic peppermint crisp tart in our Pot Luck Club (pages 54–58).

I’m thrilled, too, to feature conversations with fellow South African trailblazers – Natasha Sideris, one of the most inspirational women in the food industry, and Hein van Tonder, the multitalented photographer and ceramicist now based in Abu Dhabi.

This issue is a mouthful – but a delicious, lekker one at that!

Until next time,

Nourish by Spinneys brings you engaging conversations, fresh ideas and hopefully the inspiration to help you eat and live well. Available on Spotify, Apple Podcasts and Anghami. by

CEO SUNIL KUMAR

GENERAL MANAGER OF COMMERCIAL TOM HARVEY

GENERAL MANAGER OF MARKETING WARWICK GIRD

CREATIVE AND CONTENT DIRECTOR TIFFANY ESLICK tiffany.e@ﬁnefarefood.com

DEPUTY CONTENT EDITOR KAREN D’SOUZA

DESIGNERS

COLEEN ESTOQUE, EMILY EVANS & FRANCIS GACER

DIGITAL MARKETING MANAGER ANKIET GULABANI

DIGITAL CONTENT MANAGER LYNN SOUBRA

SOCIAL MEDIA MANAGER RASHA EL SALEH

CONTENT ASSISTANT DIANNA ACIBAR

CONTRIBUTORS

KATELYN ALLEGRA, OLIVER AMOS, MICHELLE CLEMENTS, DEVINA DIVECHA, JORDAN FARRELL, AASIYA JAGADEESH, STEPHEN PHELAN, LINDSAY TRIVERS & CASSANDRA UPTON

PUBLISHED ON BEHALF OF SPINNEYS DUBAI LLC BY

Spinneys Dubai LLC and the publishers regret that they cannot accept liability for error or omissions contained in this publication, howsoever caused. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without written permission.

Local oysters at the Mount Nelson

Side car adventures with the Mount Nelson and Emirates Holidays

Regulars

THE CUT

9 WORD OF MOUTH

New products, the latest trends, events and foodie news

10 7 OF A KIND

A South African snack drawer is a treasure trove of childhood favourites. We’ve rounded up iconic treats

12 DRINKS

14 RESTAURANT ROUND-UP

Dubai did not slow down over the summer, with new restaurants adding distinctive flavours to the dining scene

16 INSIDE TASHA'S WORLD

In 20 years, Natasha Sideris has grown one café in Johannesburg to a portfolio of concepts across the world – by refusing to follow the crowd and doubling down on authenticity

18 HEIN'S POTTED HISTORY

A South African bookkeeper who turned food stylist and photographer before becoming Abu Dhabi’s most in-demand ceramicist, Hein van Tonder’s creative journey is an ongoing surprise

20 USE IT UP

Don’t discard leftover malva pudding, grilled veggies and tomato smoor. Instead use them to make a hearty bake, rusks and a delicious chimichurri

22 READ, WATCH, LISTEN Cookbook, podcast and streaming recommendations

IN SEASON

25 The freshest stone fruit, ClemenGolds, apricots, asparagus, broccoli, blueberries and grapes inspired by the Rainbow Nation

MEET THE PRODUCERS

34 BOUNTY OF THE LAND

In a quest to constantly supply our customers with the best seasonal produce, Spinneys works closely with Fresh To Go, our partner in South Africa

to bring in a premium range of stir-fry mixes and prepped veggies. On a recent visit to its facilities in Johannesburg and the Southern Cape, we witnessed the passion that goes into every aspect of the business, from the farms right down to the final packaged product

38 THREE HEROES, ONE CAPE

From zinging spice mixes to fresh-baked breads and delightful artisanal cookies, three of Spinneys’ favourite South African suppliers started small and grew into Cape Town powerhouses

42 FLOWER POWER

Artist, scientist, business pioneer and all-round Renaissance woman, Erika Oberholzer has created a culinary niche for her company Pico-Gro by cultivating edible flowers

ON THE CLOCK

45 Whip up meals in under 30 minutes with our stir-fry packs, soon-to-launch veggie wraps and noodles from South Africa

Recipe features

PROUDLY SOUTH AFRICAN

54 THE POTLUCK CLUB

Our Spinneys colleagues bring favourite recipes to the table – dishes filled with memories, stories and plenty of flavour

60 SOUL FOOD

Cape Malay cuisine blends Malaysian, Indonesian and Dutch influences into fragrant, sweet-savoury dishes, spiced with cinnamon, cloves and cardamom –a comforting taste of South Africa

66 AMAIZING

Discover pap – South Africa’s maize meal staple that’s deliciously versatile as a porridge, side, or main

70 BEEF. SALT. OBSESSION.

Biltong is South Africa’s beloved air-dried snack – deeply savoury, spiced and versatile. Here’s how to make it, cook with it and enjoy every bite

76 SUGARCANE & SPICE

KwaZulu-Natal’s culinary landscape has been influenced by its coastline, sugarcane and tropical fruit plantations as well as a culturally diverse population including indigenous Zulus, Indians and Europeans – with each group contributing to this lush province’s cuisine with dishes such as bunny chow and Durban-style prawn curry

84 FOR SHORE

With two rich coastlines – the icy Atlantic and warm Indian – South Africa’s waters yield incredible seafood that varies by region and inspires bold, delicious cooking

90 SPREAD THE WORD

Lusciously smooth and silky, Philadelphia Cream Cheese adds subtle flavour and richness to a variety of dishes

94 ONS GAAN NOU BRAAI (WE’RE GOING TO BBQ NOW!)

Whether cooked over wood or coal, braais are a deeply rooted South African tradition – more than just a way to grill, they’re a celebration of flavour, fire and community. This guide explores three distinct styles, each shaped by the country’s rich blend of cultures and personal touches

104 BRAAI BROODJIES

It’s time to make space on the grill because these pies, rolls, toasties and breads are just as essential to the braai as the meat. They’re all made for sharing – and crisped perfectly over the coals

108 BEYOND THE BREW

Naturally caffeine-free and grown only in South Africa, rooibos is a versatile tea with warm, earthy notes and a hint of natural sweetness. Its smooth, gently nutty flavour makes it as brilliant in cooking as it is in a cup.

114 LEKKER SWEET

From braided syrup-soaked pastry to creamy custard tarts, these iconic South African desserts are rich and indulgent –the perfect end to any meal or braai

LITTLE COOKS

121 Trick-or-treat your way through Halloween with Spinneysfood picks and beloved South African treats

Live well

126 PARK LIFE

At Leopard Sands, a boutique safari lodge by Marriott, bushveld experiences and luxury go hand-in-hand as deputy editor Karen D’Souza discovers during a stay planned with Emirates Holidays

132 TICKLED PINK

With Emirates Holidays curating every detail, Tiffany Eslick savoured the Mount Nelson’s most delicious side – a rose-tinted journey through its finest culinary offerings

138 CAPE CRUSADES

On South Africa’s Garden Route, rugged mountains draped in emerald lushness crash into dramatic, untamed coastline. Follow our itinerary to this famed

destination with Emirates Holidays and discover romantic beaches, quirky seaside towns and ancient indigenous forests guarding myriad secrets

142 URBAN RETREAT

At the Four Seasons Hotel The Westcliff in Johannesburg, luxury and deeply moving experiences combine to give visitors an unforgettable stay, as deputy content editor Karen D’Souza finds out during a recent visit to the property

The cut

Food, restaurant and product news that we think is worthy of being on the list

SCAN FOR RECIPE

Find Natasha Sideris’ recipe for South African pulled lamb pasta online. And read more about this F&B powerhouse on pages 16–17.

Word of mouth

New products, the latest trends, events and foodie news

NEW FLAVOURS AND FRESH FINDS

This month, there’s plenty of new launches to find in Spinneys stores – all of which will add a little extra to your everyday health and cooking routine.

Dragon Superfoods’ Reishi Powder is set to impress shoppers with its ability to help reduce stress and restore calm. Also landing on shelves are Superfoods Kombucha powders, bringing billions of live probiotics into a handy, flavourful mix that helps support your digestive health.

From the Spinneysfood stable, things are heating up with a new Hot Honey line, spiced with red chilli and jalapeño, perfect for livening up pizza, chicken wings or even your weekend cheese board. And if Thai is on the menu, Spinneysfood Organic Green Curry Coconut Milk makes it easy, as it’s infused with all the essential aromatics to bring a fragrant, authentic curry to life.

Spend Sundays in style

September marks your final chance to catch The Ripe Market x The Roast by Bubbalicious before the final Sunday of the month. Every Sunday, Mina’s Kitchen at The Westin Dubai Mina Seyahi hosts a pop-up market with everything from home decor to kids’ fashion.

SPOOKY SEASON IS HERE!

Get ready to embrace all things scary with a delicious twist because the Spinneysfood Spooky House Kit is here just in time for Halloween! Perfect for family fun or a sweet solo project, the kit comes with everything you need to build and decorate your very own gingerbread-style haunted house. From icing the cocoa biscuit walls to adding roof tiles, windows, doors and candy embellishments, every step is hands-on and creative – which makes it a great project for all the family. With natural colours and plenty of candy decorations, get set to turn your kitchen into a mini haunted bakery and make this Halloween especially memorable.

TO CLIP IN Get ready

The Spinneys Dubai 92 Cycle Challenge is back for its 16th edition and your journey to the big race begins in September. Cyclists of all levels are welcome to join the official build-up rides, which have been designed to help participants train ahead of the main event in February 2026. September and October bring two such rides: a 35km-ride on 28 September and a 45km-ride on 26 October. Whether you’re a seasoned cyclist or just finding your rhythm, this is the perfect chance to clock in some cycling time and gear up for the grand finale.

1 Willards Flings are South Africa’s most moreish maize-based snack; 2 Find an old-school bar with crispy crunch with Beacon TV Bar Milk; 3 Simba Potato Chips – Mrs Ball’s Chutney Flavour is South Africa’s iconic crisp brand, with more flavours including tomato and Mexican chilli; 4 South Africans proudly claim Cadbury Dairy Milk Top Deck (a classic milk-and-white chocolate bar) as their own; 5 Nestlé Peppermint Crisp is a chocolate bar with milk chocolate and a peppermint shard-like filling; 6 Impossible not to pop by the handful, Beacon Jelly Tots Power Sour are moreish sugar-dusted jelly sweets; 7 As a staple in childhood party bags, Beacon Fizzer Dubbles –Strawberry & Apple are chewy sweets that make your tongue fizz. 7 of a kind

A South African snack drawer is a treasure trove of childhood favourites. We’ve rounded up these iconic treats 1 2 3 4 6 7 5

DRINK UP

Enjoy a beautifully layered drink made with rooibos tea, which only grows in South Africa

TOP TIP!

The syrup can be stored in the fridge for up to one week.

Tips from The Tasting Class 3 to try

This drink is a zero-alc beverage that celebrates the warmth, flavour and heritage of South Africa. Its star ingredient is rooibos, which translates to ‘red bush’ in Afrikaans. It is a naturally caffeine-free herb with an earthy flavour that’s endemic to the rugged Cederberg Mountains. Generations of indigenous Khoisan of Southern Africa have used it in ceremonies, the leaves being highly valued for their therapeutic benefits.

For this mocktail, we’ve used rooibos tea bags to brew a strong tea and then made a concentrate out of it by sweetening it with a touch of Seville orange marmalade. This intensifies the natural flavour of rooibos, bringing forth beautifully layered notes of sweetness, bitterness, soft smokiness and spice – creating a zero-alcohol base that captures the depth and complexity typically delivered by cocktails made with bitters or amaro. Additional flavour synergy comes from Caleño Dark & Spicy, a non-alcoholic spirit that builds aromatics with harmonious notes of coconut, ginger, vanilla, kola nut and lime.

To introduce tang and freshness, we used ClemenOranges. These large, seedless citrus are intensely aromatic, juicy and sweet with a punchy tang. A sprig of thyme felt like the right choice to add a finishing touch. Together, these ingredients build a mocktail that is complex and sophisticated and can be served as an iced tea in the afternoon or a post-meal digestif.

RED SUNSET MOCKTAIL

Prep time: 2 minutes

Cook time: 40-45 minutes (for the rooibos syrup)

Makes: 1

For the rooibos syrup

480ml Spinneysfood Bottled Drinking Water

6 Ministry of Tea Mellow Rooibos with Vanilla Tea Bags

1 vanilla pod

45ml Essential Waitrose Fine Cut Seville Orange Marmalade

For the mocktail

45ml rooibos syrup

1 tbsp Caleño Dark & Spicy (non-alcoholic spirit)

2 tbsp fresh ClemenOrange juice

Spinneysfood Pure Ice Cubes

1 sprig Spinneysfood Fresh Thyme

1 To make the syrup, bring the water to a boil in a pot, then remove from the heat. Add the tea bags and steep for 4 minutes. Discard the tea bags. Split open the vanilla pod and add it to the tea. Return the pot to the stove and boil until the liquid is reduced by half (approx. 240ml). Remove from the heat and discard the vanilla pod. Add the marmalade and stir until dissolved. Cool to room temperature. 2 To make the mocktail, fill a rocks glass with ice cubes. Add the rooibos syrup, Caleño Dark & Spicy and ClemenOrange juice. Stir gently to combine. 3 Pop in the sprig of thyme and serve immediately.

GREEN MOCKTAILS

POMEGRANATE, GINGER & LIME

Bold and full of zing, this sparkling mocktail is a vibrant burst of flavour. Pick this drink as a refresher, or use it as a mixer to add a zesty kick.

GREEN MOCKTAILS MOJITO

A refreshing alcohol-free mojito that is just as delicious on its own as it is when used as a mixer.

GREEN MOCKTAILS PINK GRAPEFRUIT

Made with real grapefruit juice and free from sugar or aspartame, this refreshing drink contains zero calories, offering a healthier option. english-gr.greencola.com

Red sunset mocktail

VEGAN

Fresh on the plate

Dubai did not slow down over the summer, with new restaurants adding distinctive flavours to the dining scene

Fans of 21 Grams should head down to the latest venture from the team: piehaus at Alserkal Avenue. Located within the edgy and artsy streets of the avenue, this cosy bakery-café has introduced a space dedicated to its famous phyllo pies, with the soul you’d recognise from the flagship restaurant. Plus, you can also watch the bakers stretching and proofing the dough in the corner before indulging in your meal under a massive moon hanging from the ceiling. The Wagyu pastrami pie is definitely a winner, with the flavours of the beef rising to the fore. Fans of the 21 Grams menu will recognise the goat cheese, bacon, honey and thyme pie – and never fear, it’s still unforgettable. For dessert, we’d definitely recommend you save space for the caramel tahina pie – it’s not tremendously sweet, but adds a rich ending to the experience. We only wish we could try more! With both savoury and sweet varieties, fans of the flaky, golden pies will find something to suit them.

Char, located at Nad Al Sheba Mall, is the latest concept from the team behind Around the Block. After 2pm, the concept transforms into a grill venue where it’s all about cooking over a live fire. The interiors in the ground floor space are minimalistic and moody, just adding to the atmosphere. The menu is comprehensive, with the dishes showing influences from the Arab world, Turkey and Iran. If you’re a carbs fan, start your meal with the pillowy frena bread (traditionally from

Morocco) topped with Parmesan cheese. There are plenty of options to choose from among the starters including the lobster arayes and the Wagyu toast, but the mains are the star. A standout is the Wagyu loomi tikka, marinated to melting perfection, while the side of smashed batata harra with charcoal toum is a must-order.

We return to Alserkal Avenue, this time to visit The Growhouse by One Life, the latest venture by the team behind One Life. Spread across two floors, the venue houses a café on the ground floor and the farm on the first, with green foliage peeking through the glass windows above. The food – as with the mothership spots in D3 and Jumeirah Village Circle – is the real deal. And we’ve got to shout about the dough. Hear us out: it’s proofed beautifully with every bite being a delight.

We see this in the burrata on puffy pizza dough, where lightness pairs with indulgence through the layers of balsamic and basil pesto layered over the cheese. The ‘Chillaboudit’ pizza follows suit, topped with pepperoni, veal sausage and caramelised onions – the latter lending a hint of sweetnes. The imparator köfte paired with za’atar and garlic-strained yoghurt was a satisfying dish. Dessert sealed the deal, with the ‘taramisu’ a sure winner. You can taste the layers of coffee and biscuit, softened by mascarpone. Even better, The Growhouse will soon offer workshops on growing your own veggies and herbs, shaping up to become a real community hub.

CLOCKWISE FROM LEFT: piehaus is located in Alserkal Avenue; the indoor farm at The Growhouse by One Life; flaky golden phyllo pies; the Wagyu loomi tikka at Char.

Written by Devina Divecha ; Photography Supplied

nEw THEIR GREAT ICE CREAM. LITTLE

THIS PAGE, CLOCKWISE FROM TOP LEFT: Mozambican prawns at Flamingo Room; a drink from the tashas menu; the signature pastas at Bungalo34; Nala Café at Alserkal Avenue; inside one of tashas cafés; beetroot at Avli; the terrace at Bungalo34; interiors at Avli; Natasha Sideris.

inside

world TASHA’S

In 20 years, Natasha Sideris has grown one café in Johannesburg to a portfolio of concepts across the world – by refusing to follow the crowd and doubling down on authenticity

It’s been two decades since Natasha Sideris has been at the helm of the brand called tashas. In that time, she’s opened branches of restaurants under several brands across multiple countries, including South Africa, the UAE, Saudi Arabia and England – with 15 more openings coming in the next year.

When she reflects on her journey, a theme that emerges through the conversation is that of authenticity. Whether she’s talking about her eponymous concept or the newer ones she’s brought to life, the guiding principle behind them is clear: restaurants must be rooted in something real and meaningful.

So it’s a little surprising to hear that hospitality was not her first choice. “I didn’t want to get involved in the restaurant business. I watched my dad working long and very hard hours, and hardly ever saw him. And I thought, I am never, ever going to do this business,” she recalls. Yet, after finishing school, she helped her father in one of his restaurants and fell in love with it.

In 2005, she opened the first tashas café in Johannesburg with a vision that still drives the brand. At the time, the landlord of the space pushed her to launch something new rather than take on yet another franchise. The concept was relatively new for its location and time: an all-day dining venue that wasn’t rooted in a particular cuisine. “The principles around creating the brand came from the fact that in South Africa there was only either mass chains or themed restaurants like Italian, Portuguese, Chinese – so I saw a gap in the market.”

She adds, “I had this vision to create a boutique-style café that exemplified accessible luxury; tashas feels luxurious, but it doesn’t exclude people.” This ethos has continued despite the brand’s expansion – with 17 in South Africa and six in the UAE. “Each store has its own unique signature which is really important because then it doesn’t feel like a mass-produced brand,” says Natasha.

When she expanded to Dubai, she brought two things with her: the brand and its people.

“One of the conditions of opening with my partner in Dubai was that I wanted – for the first store – 75 per cent of the staff to be from South Africa. They had been working for me in South Africa for 10 years at that stage,” Natasha says, and continues, “Anyone can open a restaurant. Anyone can make a beautiful design. Anyone can come up with a menu. The people working in it have to produce the food and serve your guests. Do they understand what’s inside you, your spirit and your DNA? Today, about 25 per cent to 30 per cent in every single restaurant is South African.” Her company’s staff retention is proof of that philosophy. “In tashas, we have a 98 per cent retention rate. I have some people who’ve been working for me for 20 years.”

It’s clear to see that Natasha draws her culinary and business sensibilities from her upbringing.

“South Africa has such a rich tapestry and we’re a melting pot of different cultures: there’s Afrikaans food and African food, with those two as the most predominant cuisines. If I was going to have Afrikaans food, it would be a boerewors roll, or a bobotie or sosaties. For African food, morogo. I also love pap and stew.” While tashas doesn’t explicitly serve South African food, she says, “It is sort of a mix of things. We’ll draw a little bit of an ingredient from here and an ingredient from there. It’s not fusion food but we certainly have some flavours here and there.”

Natasha is also full of praise for the culinary success seen by South Africans. She notes, “I think what young chefs are doing –specifically in Cape Town – for the nation’s cuisine is very interesting. You’ve just got to look in London – where there are some award-winning South African restaurants there.” She’s also firmly a part of this success story. While tashas remains the foundation of her career, Natasha has grown an impressive portfolio of concepts in addition to that: Flamingo Room, Avli, Bungalo34, Nala, Le Parc, Café Sofi, the soon-to-open Arlecchino by tashas and more.

Despite the international success and being active in an extremely competitive industry, Natasha remains grounded. For years, she didn’t even have Instagram on her phone. “There’s a very specific reason: performance anxiety, specifically in Dubai, is a very real thing. Operators can get very anxious. There’s a lot of competition. And if you get sucked into worrying about what everyone else is doing and trying to mimic what everyone else is doing, you will lose your identity.” Her solution is to remain rooted in her values and authenticity: great food, great service, nice interior, no gimmicks. “And that’s a formula that is hopefully going to stand the test of time.”

She points out that tashas as a brand is still relevant 20 years on, and her focus on timelessness also informs her thoughts about the fad of being obsessed with the next social media trend. “There’s a tendency now in hospitality for everything to be over-experiential, in my opinion. I think there’s a place in the world for old-school restaurateuring. There’s this fad about what’s going to be the next thing that’s going to be popular on social media, or what’s the next viral thing going to be. And the reality is that those things don’t last. They don’t have longevity. People can’t eat a photograph. They want to come in and have a beautiful experience that’s also grounded in something authentic.” by

Listen out for our next podcast episode with Natasha Sideris which is set to kick-off Season 4 in mid-September.

Hein’s pottedhistory

A South African bookkeeper who turned food stylist and photographer before becoming Abu Dhabi’s most in-demand ceramicist, Hein van Tonder’s creative journey is an ongoing surprise

There’s a lot going on in Mina Zayed, where the old waterfront warehouses of that long-serving mercantile district are giving way to dynamic new spaces for entrepreneurs, experimenters, designers, artists, DIY enthusiasts, hobbyists, learners and doers at MAKE. Hein van Tonder came to make himself a part of it.

“I wanted to put myself in this community,” says Hein. “It’s the same thing as calling yourself what you want to be.”

What he wants to be is creative, though “need” is the word he uses for the change that came over him on reaching middle age, and compelled him to quit a successful yet unsatisfying career in accounting. In short order he moved to Cape Town from his native Johannesburg, took an expensive weekend photography class and made a new name for himself as a food blogger and stylist. That blog, Heinstirred, is still active today and still making food look beautiful.

But when he realised that everyone on that scene seemed to present their food on the same plates, he redeemed a voucher to learn how to make his own with ceramicist Anthony Shapiro. “Clay is an obsession, and it’s so easy to fall into the trap, but I immediately just became hooked,” says Hein. “And it might be something I got from my Afrikaner parents, this entrepreneurial gene I got somewhere, because then other stylists started wanting to buy the ceramics I was making.”

And it may seem like another huge leap for Hein to relocate again to Abu Dhabi and set up his own small pottery studio, Sul Clay. But there are continuities at work here, he says — certain threads running right through his assorted

interests. A photographer’s eye for colour works well with a potter’s feel for texture, and it’s not so far to turn one’s attention from food to tableware.

“Whatever I make, I always think, ‘how’s it going to look in a shot?’. And I started making blue plates because we know food looks good on blue. Then the texture gives you something else to look at. It might be the pattern on that plate, or the shape, or the way you put colours together.”

There is indeed a lot of blue in his ceramics – glowing deep and bright in the glaze that he made himself – but there are other colours and materials to play with. The feldspar, dolomite, titanium and zirconium silicate – just some of the elements that make the base glazes, for example. (Though he’ll admit to being a layman with the science of this, and will often defer to his pottery guru Parneet in Dharamshala, India, who turned out to be a real master of that chemistry.)

The clay he’s using most is a warm white called Buff, but he also loves the name and sandy colour of another called Toffee, and another that “explodes” called Luna, and a grey one called Berlin that he says doesn’t really make for good tableware, “but it’s nice for a small bowl or something like that”. Hein talks and works with equal, affable passion, whether kneading the clay quite roughly in his palms, or finessing it with his fingertips, or rolling it out in a huge flat slab by turning a huge metal wheel like the helm of a ship.

“If you’re making porcelain you want it so thin that you could see through it. Or that’s the goal.” Has he ever achieved that fineness? “Maybe for

“Clay is an obsession, and it’s so easy to fall into the trap, but I immediately just became hooked,” says Hein.

one cup,” he says. When told his cups feel great in the hand – tactile, comforting, familiar – he seems surprised and says it’s lovely to hear.

“You get such tunnel vision making these things you don’t think about how they’re going to be held.” Having come to this relatively late, Hein might also be more thoughtful than most about the creative process and the self-defeating ways that you might talk yourself out of the life you want. A photographer friend once told him: ‘Every once in a while you have to do something that scares you.’ He says, “And I’ve always remembered that, but I also forget sometimes. I get nervous and I always think everyone else around me is much more capable. But you just make it work.”

Pottery is an art that makes its own commercial demands, of course. “I mean, I have to make

money out of it. It’s a freaking expensive hobby.” He struggles lately, too, as many creative people do, with making pretty little things in a world so prone to ugliness. “There’s this awful reality out there, and you’re worried if the glazes are going to work on your plates.”

But then there is the thought of making and selling something that might bring a little joy in itself. And the pleasures of becoming what you wanted to be, even if it’s not quite what you planned or expected. “The path is never going to be the path that you thought it was going to be,” says Hein. “And that excites me.”

Follow @sulclay; @heinstirred and @makeabudhabi on Instagram

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: There is a lot of blue in Hein’s ceramics; Hein van Tonder; the artist learned his craft with ceramicist Anthony Shapiro.

THIS PAGE, CLOCKWISE FROM TOP LEFT: Hein enjoys being part of the growing artist community at MAKE; working with clay; textures play a role in Hein’s creations; Sul Clay is his own studio.

Use it up

Don’t discard leftover malva pudding, grilled veggies and tomato smoor. Instead use them to make a hearty bake, rusks and a delicious chimichurri

TOP TIP!

This recipe can be made with any spicy tomato-based relish.

Boerewors, smoor and spinach pasta bake

BOEREWORS, SMOOR AND SPINACH PASTA BAKE

A proudly South African pasta bake that combines boerewors, creamy spinach, tomatoes and spicy smoor for a ﬂavour-packed dish the whole family will enjoy.

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 4

1 medium brown onion

1 garlic clove

500g Spinneysfood Traditional Beef Boerewors

400g leftover smoor, Cape Malay smoor, or chakalaka

1 x 400g tin Spinneysfood Chopped Italian Tomatoes

½ tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Black Pepper, freshly ground

250ml single cream

500g Spinneysfood Organic Penne Rigate

200g Spinneysfood Organic Baby Spinach

200g Spinneysfood Grated Mature Cheddar Cheese

To serve

Handful of Spinneysfood Fresh Parsley

1 Preheat the oven to 180°C, gas mark 4.

2 Finely chop the onion and mince the garlic.

3 Heat a large saucepan over a medium heat. Fry the boerewors coil until browned and just cooked through, turning regularly. Remove from the pan and set aside to rest before slicing into 3cm pieces. 4 In the same pan, sauté the onion and garlic until soft and translucent. Stir in the leftover smoor along with the chopped tomatoes. Simmer for approx. 10 minutes until the sauce thickens

slightly. Season with the salt and pepper. Stir through the cream, then remove from the heat. 5 Meanwhile, cook the penne in a large pot of boiling water according to package instructions. Add the spinach for the fi nal 30 seconds of cooking time, then drain everything together. 6 Toss the pasta and spinach with the sauce until well coated, then pour the mixture into a large ovenproof baking dish. Scatter the sliced boerewors on top and fi nish with the grated cheese. 7 Bake uncovered for approx. 20-25 minutes until golden and bubbling. 8 Roughly chop the parsley and scatter over the bake. Serve while warm.

MALVA RUSKS

These old-school rusks are made from leftover malva pudding and dried low and slow to create a buttery, crisp and classic South African treat.

Prep time: 5 minutes

Cook time: 5–6 hours

Makes: 28 rusks

800g leftover malva pudding

1 Preheat the oven to 100°C, lowest gas mark. Line a baking tray with baking paper and set aside. 2 Cut the malva pudding into

even-sized pieces, approx. 1cm thick and 6cm long. Arrange them on the tray, leaving a little space between each piece to allow for airflow. 3 Place the tray in the oven and dry the rusks for 5–6 hours, keeping the oven door slightly ajar using a folded tea towel or the handle of a wooden spoon. Rotate the tray halfway through and replace the baking paper, if needed, as some of the syrup may leak out and caramelise. Close the door for the last 2 hours or so as most of the moisture would have evaporated. 4 The rusks are ready when they feel dehydrated and crisp throughout. Any remaining softness in the centre will cause them to stale more quickly in storage, so continue drying, if needed. 5 Store in an airtight container at room temperature for up to six weeks.

BRAAI CHIMICHURRI

A punchy, smoky sauce made from leftover braaied vegetables and fresh herbs. Perfect over grilled meats, roasted veg, or as a dipping sauce on the table.

A zero-waste ﬂavour booster.

Prep time: 15 minutes

Makes: 300ml

100g leftover grilled capsicums

100g leftover grilled red onion

2-3 garlic cloves

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Coriander

150ml Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tbsp Spinneysfood Organic Red Grape Vinegar

½ tsp Spinneysfood Dried Oregano

½ tsp Spinneysfood Fine Sea Salt

¼ tsp Spinneysfood Black Pepper, freshly ground

1 Place the grilled peppers, onions, garlic and herbs into a food processor and pulse until chunky. Alternatively, fi nely chop the vegetables and herbs by hand. 2 Add the olive oil and pulse once more to loosen the mixture slightly, then transfer to a bowl.

3 Stir in the vinegar and season with oregano, salt and pepper. Taste and adjust the seasoning, adding more salt, vinegar, or olive oil as needed. Aim for a balanced fl avour with a fresh kick. 4 Transfer to a clean jar and store in the fridge for up to 5 days. Stir well before using.

Malva rusks

Braai chimichurri

VEGAN

VEGGIE

COOKBOOK RECOMMENDATIONS

Celebrate South Africa’s diverse culinary voices

For food travellers and historians at heart TIMELESS SOUTH AFRICAN by Ilsa van der Merwe

Writer, stylist and TV presenter van der Merwe continues her fairly rapid ascent to the forefront of Cape Town’s food culture with this broad and detailed survey of South African cooking. All the classic dishes, and many lesser-known recipes, are covered with lavish photography and plenty of loving contextual detail. Through the book, we get a full-immersion approach to making everything from vetkoek to bunny chow, complete with their origin stories and surrounding cultural significance.

For the love of plant-based food EARTHLING FOOD by Louis Jansen van Vuuren and Isabella Niehaus

Recent winner of Best Book at the Gourmand World Cookbook Awards, the latest from this partnership between van Vuuren and Niehaus places vegan food in a South African milieu. Drawing on conversations with a select group of 10 chefs and other major kitchen influences, the pages are gorgeously arranged to set quotes, photos, personal stories and memories around its central plant-based recipes, with plenty of info about the country’s native produce and growers.

For the lover of comfort food THE GOOD STUFF by Karl Tessendorf

Another Cape Towner with an impressive track record in food writing, Tessendorf has previously devoted himself to South Africa’s knack for eating outdoors. After a run of books about alfresco customs and rituals surrounding braais, potjies and boerewors cooked over fire, this is his first set of recipes and related tips to be firmly based within the household kitchen. It’s all about comfort food this time, too, geared toward group meals shared out in generous portions – pastas, bakes, roasts and so on.

FROM BILTONG TO BOBOTIE — JOURNEYS IN SOUTH AFRICAN CUISINE

Available to listen through the BBC, this five-part radio programme ranges right across the cuisine of the Rainbow Nation. Host Lindsay Johns structures each episode as a kind of travel essay, going deep into the cultural life of each region and its recipes, from Durban curries to the Gatsby steak sandwich.

bbc.co.uk/programmes/ m001gzgc

THE ULTIMATE BRAAI MASTER

Originally broadcast on South African TV but now available to stream on Netﬂix, this popular cooking contest puts pitmasters through various challenges that demand quick, creative thinking under pressure and over the coals. The braai is a very speciﬁc South African form of barbecue but different chefs and regions have their own distinct variations, and each episodes takes place in a new part of the country while showcasing new recipes in the process.

Written by Stephen Phelan ; Photography Supplied

In season

The freshest stone fruit, ClemenGolds, apricots, asparagus, broccoli, blueberries and grapes inspired by the Rainbow Nation

Stone fruit

NECTARINE AND CHERRY CREMORA TART SLICES

Cremora tart is a beloved South African no-bake fridge tart that became popular in the 1980s and 90s, due to the rising popularity of convenience products such as Nestlé Cremora, a powdered non-dairy creamer. Inspired by no-bake condensed milk tarts and cold citrus desserts, this dessert is an easy to make, egg-free alternative in which the fresh, zesty ﬂavour balances the sweetness of the condensed milk.

Prep time: 20 minutes (plus setting time)

Chill time: 4 hours

Serves: 6-8

For the base

200g Tennis biscuits

100g Spinneysfood Salted Butter

For the filling

1 lemon

210g Coffee Mate Coffee Creamer or Nestlé Cremora

450g Spinneysfood Full-Fat Greek Yoghurt

1 x 385g tin condensed milk

To serve

2 ripe yellow nectarines

10 Spinneysfood Cherries

2 tsp Spinneysfood Super Fine Icing Sugar

1 Line a 20cm x 20cm square tin with baking paper. 2 Using a food processor or rolling pin, crush the Tennis biscuits into fine crumbs. Melt the butter. In a medium-sized bowl, combine the crushed biscuits with the melted butter until evenly combined. Press the crumb mixture firmly into the base of the lined tin. Place in the fridge to firm up. 3 To make the filling, zest and juice the lemon into a large bowl. Add the creamer, yoghurt, condensed milk, lemon zest and juice and whisk together until smooth. Pour the filling over the chilled base. Refrigerate for at least 4 hours, or until fully set. To get clean slices, chill the tart overnight. 4 Using a sharp knife, cut the tart into squares or wedges. 5 When ready to serve, pit and finely slice the nectarines. Pit and halve the cherries. Decorate the top of the tart with the sliced stone fruit. Serve chilled with a dusting of icing sugar.

Citrus

CLEMENGOLD PANNEKOEKE WITH CINNAMON CITRUS SUGAR AND SYRUP

South African pancakes, known as pannekoeke, are large, soft and slightly thicker than French crepes. Their origins lie in Dutch cuisine, which was brought over to South Africa by early Dutch settlers. They’re

usually eaten rolled up, with a generous dusting of cinnamon sugar and a squeeze of fresh lemon juice.

Prep time: 15 minutes (plus chilling time)

Cook time: 30 minutes

Serves: 4-6

For the cinnamon and ClemenGold sugar

2 ClemenGolds (or naartjies)

100g Spinneysfood Fine Grain White Sugar

For the pannekoek batter

125g Spinneysfood All-Purpose Flour

Pinch of Spinneysfood Fine Sea Salt

2 large Spinneysfood Organic Free-Range Eggs

250ml Spinneysfood Full Fat Fresh Cow’s Milk

2 tbsp Spinneysfood Salted Butter

For the orange syrup

145ml Spinneysfood Freshly Squeezed Orange Juice

70g Spinneysfood Fine Grain White Sugar

2 tbsp Spinneysfood Salted Butter

To serve

1 ClemenGold

1 tbsp Spinneysfood Ground Cinnamon

1 Zest the ClemenGold into a small bowl. Add the sugar and combine with the zest. 2 To make the batter, place the flour and salt in a mixing bowl. Whisk the eggs and milk together then whisk through the dry ingredients. Melt the butter and stir it through the batter. Cover

ClemenGold pannakoeke with cinnamon citrus sugar and syrup

and refrigerate for 2 hours. 3 Heat a non-stick pan over a medium heat. Ladle a small amount of batter into the pan and swirl it around to evenly coat the base of the pan. When the edges begin to lift, flip over and cook the other side until brown. 4 Immediately sprinkle the warm pannekoek with the ClemenGold cinnamon sugar. Roll up and place on a serving plate. Keep warm under a sheet of aluminium foil, or a clean kitchen towel. Repeat with the remaining batter. Stack the rolled pannekoeke. 5 In a small saucepan, combine the orange juice, sugar and butter. Bring to a gentle boil, then reduce to a simmer. Cook for approx. 5-8 minutes, or until slightly thickened. Remove from the heat and set aside to cool.

6 Peel and chop the ClemenGold segments. Drizzle the ClemenGold syrup over the stacked pannekoeke then top with the chopped ClemenGold segments. 7 Serve with the ClemenGold sugar and a sprinkle of cinnamon.

Apricots

CHICKEN APRICOT CURRY WITH STONE FRUIT CHUTNEY

In the 17th century, the Dutch East India Company brought people from Malaysia, Indonesia, India and Madagascar to work on plantations in the Cape. These communities brought with them a variety of aromatic spices such as cinnamon, coriander, cloves, ginger and turmeric, as well as the use of dried and fresh fruit in curries. The mingling of Southeast Asian food traditions resulted in milder, aromatic curries as compared to the fiery curries made in Durban, which have a stronger Indian influence. Cape Malay cuisine has a characteristic blend of sweet and savoury flavours as is reflected in this chicken apricot curry.

Prep time: 30 minutes (plus marination time)

Cook time: 1 hour

Serves: 6

For the stone fruit chutney

3 nectarines or peaches

2 apricots

1 medium red onion

2-3 tbsp Spinneysfood Organic White Grape Vinegar

1 tbsp Spinneysfood Light Muscovado Sugar

½ tsp Spinneysfood Ground Ginger

Pinch of Spinneysfood Fine Sea Salt

For the chicken marinade

600g Spinneysfood Fresh and Boneless Chicken Thighs

3 garlic cloves

1 red chilli

5cm piece fresh ginger

1 tsp Spinneysfood Ground Coriander

This tart can be stored in the fridge for up to 5 days. It’s not suitable for freezing.

Nectarine and cherry cremora tart slices

TOP TIP!

Broccoli and asparagus braai salad with creamy dressing

Chicken apricot curry with stone fruit chutney

1 tsp Spinneysfood Ground Cumin

1 tsp Spinneysfood Garam Masala

1 tsp Spinneysfood Ground Turmeric

1 tbsp tamarind paste

1 tsp Spinneysfood Dried Chilli Flakes

½ tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Black Pepper, freshly ground

1 tsp Spinneysfood Fennel Seeds

50ml Spinneysfood Bottled Drinking Water

For the curry

2 brown onions

2 garlic cloves

1cm piece fresh ginger

6-8 fresh apricots

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp tomato purée

400g Spinneysfood Whole Peeled Italian Tomatoes

1 Spinneysfood Cinnamon Stick

2 tbsp stone fruit chutney (see recipe)

75g desiccated coconut

Spinneysfood Fine Sea Salt, to taste

To serve

50g fresh coconut

Handful of Spinneysfood Fresh Coriander

800g steamed rice from Spinneys deli

1 Preheat the oven to 180°C, gas mark 4. Line a roasting dish with baking paper. 2 To make the stone fruit chutney, pit and dice the stone fruit, and finely dice the onion. Combine all the ingredients for the chutney in a medium-sized pot over a low-medium heat. Simmer gently for approx. 15-20 minutes until thick and jammy. Cool to room temperature and refrigerate until needed. 3 Chop the chicken into large chunks.

4 Mince the garlic. Deseed and finely chop the chilli. Finely grate the ginger. Combine all the marinade ingredients in a large bowl. Add the chicken and mix well. Cover and refrigerate for at least 30 minutes, but ideally for 1-2 hours.

5 Peel and finely slice the onions. Crush the garlic. Finely grate the ginger. 6 Halve and pit the apricots. Place the apricot halves, cut side up, in the lined roasting dish. Drizzle 2 teaspoons of olive oil over and place in the oven for 10-15 minutes, or until caramelised and tender. 7 Heat the remaining oil in a large pot over a medium heat. Sauté the onions for approx. 6-8 minutes, or until golden and soft. Add the garlic, ginger and tomato purée. Cook for a further 2 minutes to develop the flavour. Stir in the tinned tomatoes and add the marinated chicken along with the cinnamon stick. Add a splash of water, if needed, to just cover the meat. Simmer uncovered over a low heat for approx. 35-40 minutes, or until the chicken is cooked through and the sauce has thickened. 8 Stir in the stone fruit chutney and

desiccated coconut. Simmer gently for a further 10 minutes, allowing the apricots to soften but hold shape. Season to taste. 9 Shave or grate the fresh coconut. Scatter roughly chopped coriander and fresh coconut over the curry. 10 Serve hot along with the steamed rice.

Asparagus & broccoli

BROCCOLI AND ASPARAGUS BRAAI SALAD WITH CREAMY DRESSING

This classic creamy broccoli and cheese salad is a nostalgic South African favourite often served at braais and family gatherings. With a mix of crunchy broccoli,

grated cheese and a tangy-sweet mayo dressing, often with raisins, sunﬂower seeds or bacon, it offers plenty of texture and ﬂavour.

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 6

For the salad

300g broccoli

200g asparagus

2 spring onions

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

½ tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Black Pepper, freshly ground, to taste

120g beef bacon

For the dressing

125ml mayonnaise

4 tbsp Spinneysfood Full-Fat Greek Yoghurt

1 tbsp Spinneysfood Organic White Grape Vinegar (or apple cider vinegar)

1 tsp Spinneysfood Acacia Honey

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

To serve

60g sunﬂower seeds

80g sultanas

1 Chop the broccoli into small florets. Place in a steaming basket set over a pot of simmering water. Cover and steam for 4-5 minutes until bright green and just tender. Set aside.

2 Trim the asparagus and spring onion ends. Toss them in olive oil and season with salt and pepper. Grill over medium-hot coals, or in a griddle pan for approx. 5-7 minutes, turning occasionally until charred and just tender. Allow to cool slightly, then quarter the spring onions lengthways. 3 In a dry pan over a medium heat, fry the beef bacon until crispy. Drain on paper towels, then chop into small pieces. 4 In a bowl, whisk together the mayonnaise, yoghurt, vinegar and honey. Season with salt and black pepper. 5 In a large serving bowl, combine the steamed broccoli, asparagus and spring onion. Toast the sunflower seeds in a small pan over a medium heat. Scatter the chopped bacon, sultanas and

Aniseed mosbolletjies with quick plum and grape ‘moskonfyt’

toasted sunflower seeds over the salad. Drizzle the dressing over the salad and gently toss to coat. 6 Serve chilled or at room temperature as a delicious braai side.

Blueberries

BLUEBERRY GINGER BEER

Although it ferments slightly, traditional South African ginger beer is non-alcoholic, making it a popular festive drink for all ages. The natural ﬁzz created by yeast and raisins is part of what makes it so special. Homemade and refreshingly different from storebought sodas.

Prep time: 10 minutes (plus fermentation time)

Cook time: 5 minutes

Serves: 4

For the blueberry ginger beer

90g Spinneysfood Premium Blueberries

1L Spinneysfood Bottled Drinking Water (divided into 750ml at room temperature and 250ml boiling)

250g Spinneysfood Fine Grain White Sugar

75g fresh ginger

1 lemon

50g seedless raisins

½ tsp instant dry yeast

To serve

500g Spinneysfood Pure Ice

100g Spinneysfood Premium Blueberries

Handful of Spinneysfood Fresh Mint

Handful of Spinneysfood Edible Flowers

1 Place the blueberries, water and sugar in a medium-sized pot and bring to a boil. Cook for 5 minutes and remove from the heat.

2 Peel and finely grate the ginger. Zest and juice the lemon. Mix the ginger, blueberry syrup mixture, lemon zest and lemon juice in a jug. Pour the boiling water into the mixture and stir in the raisins to combine. Set aside to cool and add the yeast. Stir to dissolve. 3 Cover the jug with cling film and leave to stand in a warm place for 2 hours. During this time, the raisins will begin to rise and float to the top. Once all the raisins are floating and the mixture has developed a few bubbles, the ginger beer is ready to bottle. 4 Filter the mixture through muslin cloth, or a very fine mesh sieve to remove all the bits, and then bottle the ginger beer in sterilised glass bottles with secure lids. Place a raisin in each bottle. 5 Store the bottles at room temperature overnight to develop a fizz. The following day, open each bottle to release some of the built-up gas. You can now store the ginger beer in the fridge – the cold temperature will prevent it from fermenting

VEGAN

TOP TIP!

If you prefer a fizzier ginger beer, let it sit out for up to 24 hours before refrigerating, but always ‘burp’ the bottles daily to release extra pressure.

further. It will keep for up to one week. 6 Serve in glasses filled with ice and topped with sprigs of fresh mint and edible flowers.

Grapes

ANISEED MOSBOLLETJIES WITH QUICK PLUM AND GRAPE ‘MOSKONFYT’

Mosbolletjies are soft and sweet aniseed ﬂavoured breads that are similar to brioche in texture and appearance. They were introduced to the Western Cape region by the French Huguenots, who settled in Franschhoek in the late 17th century. Traditionally, they were made with grape ‘must’ (fermented grape juice), which was used as a raising agent. Nowadays, grape ‘must’ has been replaced by yeast. Moskonfyt is grape ‘must’ syrup made from fermented grape juice, which has been reduced to a thick syrup. Our version is made with fresh grapes and plums.

Prep time: 20 minutes (plus prooﬁng time)

Cook time: 1 hour

Serves: 4-6

For the mosbolletjies

500g Spinneysfood All-Purpose Flour

5g Spinneysfood Fine Sea Salt

40g Spinneysfood Fine Grain White Sugar

2½ tsp instant dry yeast

1-2 tbsp whole aniseeds

150ml white grape juice

110g Spinneysfood Salted Butter

50ml Spinneysfood Full Fat Fresh Cow’s Milk, lukewarm

125ml Spinneysfood Bottled Drinking Water, lukewarm

1½ tbsp Spinneysfood Apricot Preserve, for brushing

For the quick plum and grape ‘moskonfyt’

250g Spinneysfood Seedless Red or Black Grapes

250g ripe plums

1 lemon

150g Spinneysfood Fine Grain White Sugar

1 Spinneysfood Cinnamon Stick

¼ tsp ground cloves, optional Pinch of Spinneysfood Fine Sea Salt

1 Preheat the oven to 180°C, gas mark 4. Lightly grease a 21cm x 11cm x 7cm loaf tin with baking spray or melted butter. 2 In a large bowl, combine the flour, salt, sugar, yeast and aniseed. Using a dough hook or spoon, mix briefly. 3 Heat the grape juice gently in a small saucepan and add the butter to melt. Stir until combined. Remove from heat. Add the warm juice-butter mix, along with the milk and water, to the flour mixture. Mix on medium speed (or by hand) for approx. 10 minutes until a soft dough forms. 4 Transfer the dough

to a greased bowl, cover with a damp cloth or cling film, and allow to rise in a warm spot for 20-30 minutes, or until nearly doubled in size. 5 Knock down the dough and form into 6 equal-sized balls by pushing the dough through a circle made with your thumb and forefinger. Lightly grease your hands if the dough is sticky. 6 Pack the 6 balls tightly into the greased loaf tin. Proof again in a warm place for 20-30 minutes until well risen. This step is crucial for the signature soft, fluffy texture. 7 Bake for 25-30 minutes until golden brown and cooked through. Remove from the tin immediately to prevent sweating. 8 Melt the apricot jam and brush generously over the top of the loaf while still warm. 9 To make the moskonfyt, halve the grapes, pit and quarter the plums, and zest and juice the lemon. In a medium-sized saucepan, combine the fruit, sugar, lemon zest, juice, cinnamon, cloves (if using) and a pinch of salt over a medium heat. Bring to a simmer, stirring occasionally and gently mash the fruit as it softens. Simmer uncovered for 25-30 minutes, or until thickened and jammy. Remove the cinnamon stick. Let it cool slightly before transferring to sterilised jars, or serve with freshly baked mosbolletjies. 10 Tear apart the warm mosbolletjies and serve with a spoonful of the plum and grape moskonfyt and a smear of butter, if desired.

Blueberry ginger beer

Meet the producers

Journey across South Africa to meet our partners who supply us with edible flowers, spices, prepped veg and more

CEO and founder of Pico-Gro Erika Oberholzer with Spinneys vegetable buyer Angelique Du Toit

OF THE LAND Bounty

In a quest to constantly supply our customers with the best seasonal produce, Spinneys works closely with Fresh To Go , our partner in South Africa to bring in a premium range of stir-fry mixes and prepped veggies. On a recent visit to its facilities in Johannesburg and the Southern Cape, we witnessed the passion that goes into every aspect of the business, from the farms right down to the final packaged product

Written by Karen D’Souza

The picturesque village of Herbertsdale lies 40 kilometres inland from Mossel Bay, the official start of the Garden Route in South Africa. Cradled by the Langeberg Mountains, a drive into this region reveals vast swathes of land carpeted in bright yellow canola fields, occasionally broken by the softer hues of fynbos flowers. It is here, up on a mountain rather than in a valley, that Esmarie van Reemen decided to buy 1,200 acres to plant Tenderstem® broccoli and a variety of baby vegetables, including carrots and leeks.

“I could see that there’s huge potential here – the climate is good, the soil is fertile and there aren’t a lot of vegetable farms around. It’s mainly dairy, livestock and canola. I couldn’t give up on this opportunity,” says Esmarie. Established in 2024, her farm named Kus Tot Krein, meaning ‘from the shore to the summit’, supplies close to 50 per cent of the Tenderstem® broccoli that’s prepared and packaged at Southern Cape Veggies, a facility that’s part of the larger Fresh To Go business, which has been supplying Spinneys with a range of prepped vegetables for several years. When asked if she always wanted to be a farmer, she says farming is in her blood, but she studied computer science. “After I finished studying, I decided I can’t sit in an office all day, so in 2003 I joined the family business.”

Farming in the Southern Cape has involved a learning curve for Esmarie, who is currently moving her family’s farming operations from Gauteng province to this region. Crops were planted under tunnels in Gauteng to protect them from the cold, especially at night when the mercury could plummet to −4°C, but winter in the Southern Cape rarely sees temperatures below 10°C. However, wind chill wasn’t a factor Esmarie had been expecting to contend with, “it made the soil temperature drop below 10°C, so

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Tenderstem ® broccoli washed, prepped and ready for our packs; broccoli is a relatively easy crop to grow; the Spinneys produce team makes it a point to personally meet the farmers from whom their partners source fresh produce.

some of the crops stood still for two to three weeks. The only crops that were doing well and grew vigorously were the Tenderstem® broccoli and beetroot.”

Apart from such teething problems, Esmarie admits farming in the area has brought her much satisfaction, as she stops to inspect a row of baby carrot plants growing alongside her hero crop. Carrot, onion and beetroot have proved to be ideal companion plants to Tenderstem® broccoli. “You’ll notice we have planted two rows of Tenderstem, then a row of another crop followed by two rows of Tenderstem and so on…they assist each other and we benefit from their synergetic relationship,” says Esmarie as she pulls up a few sweet baby carrots for us to taste.

To ensure a steady harvest all year round, her team carries out sap analysis every two weeks, especially on the Tenderstem®, a valuable tool to measure plant nutrient status to optimise crop management and additionally, they’re investing in beneficial soil microbes “because healthy soil means healthy plants, and if they’re healthy, you won’t have a problem with diseases,” adds Esmarie.

All these measures result in top quality fresh produce making its way to Southern Cape Veggies in Mossel Bay where the on-site team also receives daily harvests from other partner farms in the area. “We work with several farmers who plant under contract to us, supplying us with a range of brassicas such as cauliflower and broccoli as well as baby veggies like rainbow carrots, spring onions and salad onions. And crops such as Tenderstem® broccoli are carefully monitored. We manage the quantities of seeds farmers plant and the harvested product can only be supplied through our facility into the export market,” explains Stuart Wortly, general manager of Southern Cape Veggies.

Another line of product Stuart is particularly proud of is the vegetable-based spaghetti and fettucine, which are estimated to hit Spinneys shelves within a couple of months. Made from offcuts of carrots and brassicas such as cauliflower and broccoli florets and stems – that can’t be put into retail packs – “these noodles contain only a couple of other ingredients, which get added to the recipe to stabilise the product and increase nutritional content”. Any remaining brassica and carrot waste is sent back into the farming community where it is used as animal feed, essentially circulating the product that couldn’t be packed for retailers.

Over in Fresh To Go’s Johannesburg facility, chief operations officer Craig Henry has been busy overseeing the upgrade of the stir-fry vegetable range, which Spinneys has been sourcing from the business for several years. Craig’s passion for being outdoors and working closely with farmers has kept him going in the business of fresh produce for 25 years. “There are a lot of moving parts in such a project, and it takes around three months from ideation to sample submission for any new product to get the go-ahead,” explains Craig.

Meanwhile, Jaclyn Everson, new product development manager at Fresh To Go, has played a key role in elevating

THIS PAGE, FROM LEFT: Expect plenty of flavour and texture from Discovery by Spinneys Aromatic Asian Stir-Fry; Esmarie van Reemen has been farming since 2003.

the existing stir-fry range to make it reflect the premium quality of South Africa’s bountiful harvests by adding “bright, flavourful and visually appealing ingredients” such as Tenderstem® broccoli, pak choi, baby corn and shimeji mushrooms to the mixes to inspire customers to create easy, nutritious meals. When asked which product is her favourite, she replies, “I mean how do you choose between your babies? But if I must, I’ll choose the Aromatic Asian because I love mushrooms and that for me is the perfect mix of earthy mushrooms with bright baby corn sweetness.”

The Fresh To Go pack house buzzes with activity seven days a week with fresh produce arriving daily from its partner farms in Gauteng province. “We harvest, procure and process every day because we’re dealing with huge quantities of fresh produce. It’s a high-pressure business and we’re committed to delivering on time to maintain shelf life,” says Craig.

And as always, the main factor that spearheaded this project was finding convenient solutions that add value to our customers’ lives. Spinneys vegetable buyer Angelique Du Toit says, “If mothers, families or anyone else walks into our supermarket and finds everything they need to create a flavourful, restaurant-quality meal at home that’s also quick to throw together then we’ve made their lives easier.”.

Our new stir-fry packs are filled with fresh, vibrant veggies that are ideal for making quick, nutritious meals.

Discovery by Spinneys Emerald Medley Stir-Fry

Discovery by Spinneys Aromatic Asian Stir-Fry

Spinneysfood Exotic Stir-Fry

Spinneysfood Rainbow Stir-Fry

Spinneysfood Crunchy Veg Stir-Fry

THREE HEROES, ONE CAPE

From zinging spice mixes to fresh-baked breads and delightful artisanal cookies, three of Spinneys’ select South African suppliers started small and grew into Cape Town powerhouses

CAPE HERB & SPICE

While we watch the peri-peri being hand-mixed – a miasma of peppers making our nostrils sting and our mouths water – Shelley Barnard tells us that it all began with a barrow on the Cape Town waterfront, “selling the kinds of unusual spices you couldn’t find at the time”.

The sales and marketing manager of Cape Herb & Spice goes on to explain how that entrepreneurial business grew into a factory, and later a major exporter. Under the banner of the Libstar holding company, the company now ships across the US, Australia, Europe and the UAE. Spinneys has become the latter region’s largest buyer and investor in Cape Herb & Spice products.

Our Spinneysfood label is thoroughly serviced with herbs and spices from this particular supplier, from kitchen essentials like basil, thyme and ground black pepper to branded rub tubs, seasoning sachets and special mixes

Spinneys commercial private label manager

Philip Bencini says

At Spinneys, we’ve loved working with Cape Herb & Spice, Amaro Foods and Cani Rusks – three partners who bring remarkable flexibility, creativity and initiative to everything they do. Building our private label portfolio alongside them has been a rewarding journey, whether it’s crafting bold spice blends, perfecting glutenfree breads or creating festive biscuit kits that delight families. Their willingness to innovate and collaborate has made them an integral part of our story, and I look forward to developing many more products together.

such as Chilli Addict and Malay Curry. “It takes many imports to create these mixes, too,” says Shelley.

“Over 80 per cent of what we do is bought from origin, certain spices from certain places. A lot come from India, herbs from Egypt and Turkey, pepper from Vietnam. We’re going all over the world looking for special spices and diversifying the market.” The company’s global-mindedness extends to active concern for the environment, too. Having developed its own clear-glass grinder for these spices, the company also uses a freeze treatment method for pest control instead of relying on chemicals. Shelley is also proud to say that all salt used here is locally sourced from the west coast of South Africa. And, while the range itself covers the best of Asian, Mexican and Mediterranean flavours, the hometown market is also well catered to in its love for the hot stuff.

“We have plenty for the barbecue, braai is a big thing. We have the peri-peri vibe going, which I think came into South Africa from Mozambique since it was a Portuguese colony and we made our own in many ways. The Malay Curry can be used in curries and bobotie, it’s got about 14 different spices. And what we call the mother-in-law curry from Durban… they equate it to the heat of your mother-in-law’s tongue.”

AMARO FOODS

There is nothing like the aroma of baking bread, which drifts in delicious airborne waves from the ovens of Amaro Foods. It doesn’t take an especially sensitive nose to tell that this is quality product, still made largely by hand at a Cape Town factory that still operates as an artisanal bakery, even at industrial scale. “We don’t want to lose that touch,” says head of sales Rico Gargiulo, explaining that the company was built by master bakers.

First came Antonio Amaro himself, who arrived in South Africa from Portugal in the 1960s and worked his way up through supermarket kitchens to become a major supplier. Then his son Tony Jr, who got his own master baker certificate in the US, and now serves as CEO of Amaro Foods, passing a wealth of inherited skills and acquired knowledge to the team in New Product Development. The brand has long since become famous for a variety of products, but it is its gluten-free muffins, burger buns and hot dog rolls that are popular with Spinneys customers.

These days, says Rico, everybody wants gluten-free. “And they want it to have the same taste and texture as a gluten product. It’s very difficult to replicate that, but in terms of gluten-free we’re definitely setting the trend. I mean, these breads are fantastic.”

It took eight years of trial and error, and the finest flours from Italy and Thailand, to develop the formula. “In a gluten product there might be five ingredients, in gluten-free there might be 20. And it’s very fickle.” For evidence that it has paid off, he cites a recent US buyer who literally could not believe sample bread was gluten-free. “He said it was the best he ever tasted.”

Meanwhile, the Amaro bakers busily go about their business, rolling the dough, coating it in seeds, cooking, weighing, proving, slicing, packing and exporting. They look happy as they do it, too. “That’s the environment we’re trying to create,” says Rico, “and the culture we’re trying to build.”

CANI RUSKS

It is still nowhere near the night before Christmas, but the team at Cani Rusks are preparing well ahead of time in much the way that Santa’s elves must do. Santa is indeed one of the figures they are shaping and cutting into their festive range of cookie kits for Spinneys — along with snowflakes, snowmen and so on.

Obviously the team works all year round at their Cape Town factory, producing themed cooking kits for other seasonal celebrations such as Easter, Eid and Halloween, but also the classic rusks and biscotti that are the bedrock of the business. Managing executive Zakir Khan joined about a decade ago, when the operation was still “really, really tiny”, he says.

PREVIOUS SPREAD, CLOCKWISE FROM LEFT:

The Spinneysfood range comes from Cape Herb & Spice; the Malay Curry spice can be used in a variety of recipes such as this spice masala steak strip dish.

THIS PAGE: Cape Herb & Spice sources spices from around the world for its blends; slap chip gluten-free burger buns are easy to make.

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT : Busy bakers at Amaro Foods, where gluten-free is increasingly requested; Spinneysfood biscuits supplied by Cani Rusks can easily be turned into melting moments with passionfruit and raspberry jam icing; hot honey frikkadels using the Spinneysfood Chilli Addict Seasoning; the Halloween-themed kit produces this spooky house; add heat to a variety of dishes with Spinneysfood Chilli Addict Seasoning; Christmasthemed cookies are prepared well ahead of time; pantry essentials; each cookie is hand made; the team at Amaro spent years refining their gluten-free bread recipes until they achieved perfection.

“What started as a homestyle bakery has been quietly growing for over 20 years, which is definitely due to the fact that we use a lot of natural ingredients and really handcrafted products,” says Zakir. All those ingredients (except for the occasional colourant) are locally sourced from South Africa’s Western Cape region.

For the most part they’re baked and packed for that local market, though neighbouring countries such as Namibia, Botswana and Eswatini have also developed a taste for Cani’s rusks. But when it comes to the cookies, the company’s partnership with Spinneys has helped create an acute demand in the Middle East. The first kit, a few years ago, was built around the concept of the “humble Christmas house”, says Zakir, but the range has expanded to little gingerbread men and mug huggers, as well as haunted houses and related spooky shapes for Halloween.

“We do a lot of research, and I never sleep,” says Zakir. “I’m always sending the kitchen ideas for doing something different, finding other types of confectionery.” Meanwhile, on the production line, his team rolls the dough, bakes the biscuits, and packs them into beautiful presentation boxes. The scent of gingerbread makes the factory smell like Christmas already.

FLOWER

POWER

Artist, scientist, business pioneer and all-round Renaissance woman, Erika Oberholzer has created a culinary niche for her company Pico-Gro by cultivating edible ﬂowers

Written by Stephen Phelan

Photography by Camilla Hylleberg

Just outside Johannesburg is a complex of greenhouses growing flowers in such vivid variety that the plant pots could almost be paint palettes for mixing all the colours in creation. To walk those rows is to overstimulate your retinas with the brightest, most beautiful pinks, purples, yellows, blues, whites, reds and deepest greens, while flooding your olfactory receptors with a miasma of aromas. At the end of the process there is also the effect on your taste buds to consider, as each of these blooms has its own flavour profile, too.

Edible flowers and microgreens have become the thriving business model of Pico-Gro’s sustainable farming operation over the last 15 years, though founder and CEO Erika Oberholzer will tell you that it’s hardly just a matter of commerce. She started as an art student, which may have given her a particular sensitivity to the visual appeal of flowers.

“So, colour is my world,” says Erika. “My mood is completely influenced by the shades around me and my natural inclination is to make things pretty, to be creative.” But her academic interests ranged to other fields and other faculties. She also studied botany and biochemistry and earned a master’s degree in moral philosophy and a diploma in project management along the way.

Each discipline has proven useful to the business, she says, from aesthetics to logistics to the philosophical grounding that “helps one decide how to add value to the lives of people around you”. In the beginning there was only Erika herself, the company itself growing from the germ of the first plant she propagated in a friend’s garden, which led her to specialise in cut flowers and essential oils and eventually in edible varietals.

IN STORES NOW

Initially working solo and without financial backing (which conferred a certain freedom that turned out to be a blessing), she steadily assembled a substantial staff of like-minded employees and apprentices, though the present deployment is a little smaller than it was before the Covid-19 pandemic. “It took all of our nerve to survive as a business, though that experience also helped us to evolve into a much stronger team.”

In the same spirit, says Erika, occasional disasters such as droughts or windstorms arrive as occupational hazards, especially within South Africa’s often inhospitable weather systems. “Surviving these is part of running any farming enterprise in this corner of the world.”

Of the 117 personnel now on the payroll, many can be seen carefully nurturing, selecting and hand-picking the flowers. Here in the Vivaldi greenhouse, for example – Erika names each unit after a composer of the classical music that she deeply loves – the predominant crop is the viola, “though we also have pansies, dianthus and carnations in this house”.

Most of these seem to be tended by female workers, which Erika explains as a question of applied or inherent affinity. “You see millions of flowers around us, but once it gets used by a restaurant, or a homeowner, there will be a single flower, a specimen, so we’ve got to make sure that only perfect flowers leave the farm. You need to really concentrate on each one, and women seem to have that great attention to detail.”

Through the growing process, the crops may be moved from one greenhouse to another, according to shifting seasonal conditions and the needs of each flower. Heat presents the biggest challenge, mitigated by precisely targeted hydration from a fully sustainable system that

harvests and recirculates runoff water. Temperature control is vital, too, with the flowers kept as close as possible to 4°C.

Each new order is carefully cooled overnight before shipping the next morning, and the services of trusted South African export company Yukon ensure that Spinneys’ own consignments are in store later that day. Purple viola and yellow pansies (and premixed packages of those two flowers combined) have been especially popular sellers among customers looking for decorative elements that will add colour and vigour to dishes, drinks, and table spreads, not to mention that essential touch of flavour enhancement.

Spinneys vegetable buyer Angelique Du Toit has found that Pico-Gro products work well for holidays and special occasions. “Christmas, Halloween, Ramadan,” she says. “Any event where you want to bring out the colour in food.” Home cooks and professional chefs will also tend to use such flowers “for bringing a different flavour to the palate, and a different aroma to the nose in various dishes and drinks”.

Elderflower, for example, is a proven winner when blended with passionfruit and soda, while pineapple sage is especially versatile as both flower and leaf are edible. In the restaurant trade it’s now common to oven-dry the flowers before crushing and dusting them onto desserts, or to roll a wheel of goat’s cheese over petals to bring out a new flavour dynamic.

Erika and her team now grow about 40 edible varieties for commercial production, she says, as well as 12 to 15 microgreens “and many more if we talk about the experimental varieties that we’re bringing into the mix.” Their research is driven by continual surprise

at just how many flowers and plants can be safely and pleasurably consumed – some of which may not have been eaten as such for hundreds of years and are, therefore, ripe for rediscovery.

“At the same time,” she warns, “you can’t just go into the garden and pick any old flower to eat.” Nasturtiums or tulips are edible, but the likes of agapanthus, foxgloves and arum lilies most certainly are not. “The safest approach is to eat buds and flowers that are being marketed as edible.” Those cultivated at Pico-Gro are treated as “food products” she says, no different to carrots or spinach and subject to the same agricultural safety standards.

PREVIOUS SPREAD, CLOCKWISE FROM TOP LEFT: Orange pansies in the nursery; delicate edible flowers need to be handpicked with extra care; microherbs such as amaranth are also grown by Pico-Gro; vibrant rows of pansies, violas, dianthus and more.

THIS PAGE, CLOCKWISE FROM TOP LEFT: Snapdragons reach for the ceiling of the greenhouse; CEO and founder of Pico-Gro Erika Oberholzer; a tray of freshly planted saplings.

While regular fl ower nurseries might use artifi cial pesticides and other chemicals, Erika’s operation only uses those natural preventions and protections allowed when growing for consumption. Now a success by any measure, with multiple business awards to show for her efforts as a businesswoman and a job creator, she will often credit the infl uence of guiding lights like Charles Darwin. Having read every word ever written by him or about him, “I am deeply aware of the huge role he played in shaping our perception of living sciences today”.

When she takes a step back to contemplate the natural world that Darwin tried to quantify and codify, she finds the original germ of her passion best expressed in flowers. “To my mind, they are the ultimate creation. I look around these houses and what I see is just beauty, beauty, beauty. Which is great for your mindset. Nothing lifts your spirit better than a flower, and all of us need that living on this Earth.”

On the clock

Whip up meals in under 30 minutes with our soon-to-launch stir-fry packs, veggie wraps and noodles from South Africa

SEVEN COLOURS SALAD

Seven Colours Sunday is a South African tradition that celebrates family, heritage and vibrant home-cooked meals. Named after the colourful array of dishes, each with a different ﬂavour and hue, it’s a weekly feast that brings people together after church or for family gatherings. This seven colours salad is a fresh, modern take on this custom.

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4-6

For the beetroot chips

2 Spinneysfood Cauliﬂower & Beetroot Wraps (coming soon)

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

For the salad

1 yellow capsicum

200g Spinneysfood Cherry Tomatoes

100g red radishes

1 pack Discovery by Spinneys Aromatic Asian Stir-Fry (coming soon)

For the dressing

1 garlic clove

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tbsp soya sauce

1 tbsp roasted sesame oil

1 tbsp Spinneysfood Organic Red Grape Vinegar

1 tsp Spinneysfood Acacia Honey

1 tsp Spinneysfood Dried Oregano

1 tsp Spinneysfood Ground Cumin

1 medium-sized red chilli

1 Cut the beetroot wrap into strips approx. 6cm long and place in a medium-sized bowl. Drizzle the oil over, toss to coat then place the strips in the air fryer basket. Cook at 180°C for 5–10 minutes or until crisp, turning halfway. 2 Finely julienne the yellow capsicum and halve the cherry tomatoes. Thinly slice the radishes and separate the vegetables from the stir-fry mix into their colours. 3 To make the dressing, mince the garlic into a small jar and then add the remaining ingredients to the jar and shake to combine. 4 Once ready to serve, arrange the vegetables according to their colours and add the crispy beetroot wrap strips. Pour the dressing over and toss to combine before serving.

VEGGIE

Seven colours salad

15 MINS

QUICK BOBOTIE STIR-FRY LETTUCE CUPS

This fresh take on the classic bobotie transforms this curried mince dish into a light and vibrant stir-fry served in crisp lettuce cups. Packed with warm spices, sweet chutney and golden raisins, the beef mixture is balanced by crunchy stir-fried veggies and fresh lettuce.

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

For the bobotie stir-fry

1 medium brown onion

2 garlic cloves

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

500g Spinneysfood Lean Beef Mince 11% Fat

2 tsp Spinneysfood Mild Curry Powder

½ tsp Spinneysfood Ground Turmeric

1 tsp Spinneysfood Ground Cumin

3 tbsp fruit chutney

2 tbsp golden raisins

1 pack Spinneysfood Crunchy Veg Stir-Fry (coming soon)

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

To serve

2 baby gem lettuce heads

COOK’S NOTE

To add an extra layer of flavour, combine 1 teaspoon of curry powder with 100g of mayonnaise to create a tangy curry mayonnaise and drizzle it over the top of the cups before serving.

1 Finely dice the onions and mince the garlic. Heat the olive oil in a large frying pan. Once hot, sauté the onion until soft and golden. Add the garlic, minced beef, curry powder, turmeric and cumin. Cook for 8–10 minutes until browned and fragrant. Stir in the chutney and raisins. 2 Add the stir-fry vegetables and cook for a further 3–4 minutes or until tender. Season to taste with salt and pepper. 3 Arrange the lettuce cups on a serving platter. Spoon the warm bobotie mince into the lettuce leaves.

4 Serve immediately.

Quick bobotie stir-fry lettuce cups

CHEESY STIR-FRY WRAP BAKE

MINS

In South Africa, a pancake bake (also called a pannekoek-tert) is a popular comfort dish that transforms familiar foods such as savoury pancakes or wraps into a baked, family-style meal. It’s typically made by ﬁlling pancakes or wraps with a spiced meat or vegetable mixture, rolling them up and layering them in a dish with a creamy or cheesy sauce. It is then baked until bubbling and golden. This bake is a modern take on that tradition.

Prep time: 20 minutes (plus pickling time)

Cook time: 25 minutes

Serves: 4

For the pickled red onions

1 small red onion

240ml Spinneysfood Organic White Grape Vinegar

240ml Spinneysfood Bottled Drinking Water

35g Spinneysfood Fine Grain White Sugar

1 tbsp Spinneysfood Fine Sea Salt

For the filling

1 medium white onion

2 garlic cloves

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 packs Spinneysfood Rainbow Stir-Fry (coming soon)

2 packs Spinneysfood Exotic Stir-Fry (coming soon)

½ tsp Spinneysfood Ground Cinnamon

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 tbsp whole grain mustard

200g Spinneysfood Grated Mozzarella

To serve

5 Spinneysfood Carrot & Quinoa Wraps (coming soon)

250g Spinneysfood Cheese Alfredo Sauce

Handful of Spinneysfood Fresh Parsley

2 tbsp pickled onions

2 tbsp Mrs. Ball’s Original Chutney

1 Preheat the oven to 200°C, gas mark 6.

2 To make the pickled red onions, thinly slice the red onions and place in a 500ml jar. In a large jug or bowl, whisk together the vinegar, water, sugar and salt until fully dissolved. Pour the pickling liquid over the onions, ensuring they are completely submerged. Press the onions down, if needed. Seal the jar and let it sit at room temperature for 30–60 minutes before transferring to the fridge or eating. 3 To make the filling, dice the onion and mince the garlic. Heat the olive oil in a frying pan over a medium heat and sauté the onion until softened. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the stir-fry vegetables and season with cinnamon, salt and pepper. Cover and allow to steam for 4–5 minutes until just tender before removing from the heat. Stir in the whole grain mustard. 4 Lay out the carrot and quinoa wraps and spoon the vegetable filling down the centre of each. Sprinkle some grated mozzarella over the top and roll them up tightly. Repeat with the remaining filling and wraps. Arrange the wraps, seam-side down, on a baking tray. Pour the cheese sauce evenly over the wraps and scatter over the remaining grated cheese. 5 Bake for 20–25 minutes until golden and bubbling. 6 Roughly chop the parsley and scatter over the bake and serve with the pickled onions and chutney.

Cheesy stir-fry wrap bake

VEGGIE

30 MINS

Gem squash is a staple in many South African homes, often enjoyed simply with butter and salt as a hearty side dish. Its mild flavour and tender flesh make it a versatile base for both traditional and modern fillings.

Prep time: 25 minutes

Cook time: 30 minutes

Serves: 4

For the gem squash

4 gem squash

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the filling

1 small white onion

1 sweetcorn

1 pack Spinneysfood Oriental Stir-Fry (coming soon)

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

½ tsp Spinneysfood Ground Cumin

150g Spinneysfood Grated Mature Cheddar

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 200°C, gas mark 6. 2 Slice each gem squash in half and scoop out the seeds. Drizzle the gem squash with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side up in a baking dish and roast for 25 minutes or until the flesh is tender.

3 Meanwhile, dice the onion and cut the sweetcorn off the cob. Finely chop the large vegetables from the stir-fry mix and set aside. 4 Heat the olive oil in a large pan and sauté the onion over a medium heat until softened and lightly golden. Add the cumin and cook for 2 minutes until fragrant. Stir in the Oriental Stir-Fry and sweetcorn with a splash of water – cover and cook for 3–4 minutes until just tender. Stir in half of the cheese and remove from the heat. Season with salt and pepper. 5 Fill the gem squash with the stir-fry mixture and top with the remaining cheese. Return the gem squash to the oven and roast for 5–8 minutes until the cheese is melted and bubbling. 6 Serve immediately.

STIR-FRY STUFFED GEM SQUASH

VEGGIE

Stir-fry stuffed gem squash

15 MINS

CURRY NOODLE STIR-FRY WITH BILTONG

This curry noodle stir-fry with peanuts and biltong is a bold fusion of ﬂavours inspired by South African snacking culture. Creamy, spicy peanut sauce coats veggie-packed noodles, while crunchy peanuts and savoury biltong add a delicious local twist. It’s a quick, comforting meal that celebrates global ﬂavour with a proudly South African bite.

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

For the sauce

1 lime

100ml Spinneysfood Organic Coconut Milk

2 tbsp Spinneysfood Smooth Peanut Butter

1 tbsp sriracha, optional

2 tbsp soya sauce

1 tsp Spinneysfood Acacia Honey

For the stir-fry

1 small brown onion

2 garlic cloves

2cm piece fresh ginger

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tsp Spinneysfood Mild Curry Powder

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

500ml Spinneysfood Bottled Drinking Water

250g Spinneysfood Cauliﬂower & Carrot Fettuccine (coming soon)

1 packet Spinneysfood Crisp and Crunchy Stir-Fry (coming soon)

To serve

80g Spinneysfood Beef Biltong Sliced

Handful of Spinneysfood Fresh Coriander

40g roasted peanuts

1 Juice the lime. In a small bowl, whisk together the coconut milk, peanut butter, sriracha, soya sauce, honey and lime juice until smooth. Set aside. 2 Finely slice the onion, mince the garlic and grate the ginger. Heat the olive oil in a large wok or pan over a medium heat. Sauté the onion until soft and slightly golden, then add the garlic and ginger and cook for 1 minute. Sprinkle over the curry powder and season with salt and pepper. 3 Pour the boiling water over the fettuccine and set aside for 5 minutes. Add the stir-fry vegetables into the wok and cook for 3-4 minutes, or until just tender. 5 Drain the fettuccine, reserving 2 tablespoons of the cooking water and coat them in the peanut sauce, tossing gently. Add the reserved water a tablespoon at a time until the noodles are coated. Remove the stir-fry from the heat. Place the fettuccine at the bottom and top with the vegetables and sliced biltong. 6 Roughly chop the coriander and roasted peanuts. Scatter both over the stir-fry and serve immediately.

Curry noodle stir-fry with biltong

Proudly South African

From smoky braais to Cape Malay curries, biltong, rooibos, sugarcane and seafood, discover a rainbow of flavours

the

Our Spinneys colleagues bring favourite recipes to the table – dishes ﬁ lled with memories, stories and plenty of ﬂ avour

club potluck

PAMPOEN FRITTERS WITH CARAMEL SAUCE

Michael Green, HR manager, grew up in an English household, but through his Afrikaner wife Heidi he was introduced to pampoen fritters – an Afrikaans dish where pumpkin is transformed into plump fritters, dusted with cinnamon sugar and served with caramel sauce. Traditionally eaten alongside the main meal rather than as dessert, these fritters – which aren’t quick and easy to make – became a signature, requested by friends at braais and Sunday lunches. In Dubai for two years now, they continue to entertain and love sharing these fritters with friends – though they are sometimes mistaken for dessert. Turn to page 102 for another pumpkin fritter recipe.

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 6-8

For the fritters

500g cooked pumpkin or Libby’s pumpkin purée

500ml Spinneysfood All-Purpose Flour

2 tsp Spinneysfood Baking Powder

2 large Spinneysfood Organic Free-Range Eggs

Spinneysfood Pure Sunﬂower Oil, for deep frying

For the caramel sauce

125ml Spinneysfood Light Muscovado Sugar

30ml Spinneysfood Salted Butter

45ml Spinneysfood Orange Blossom Honey

2 tbsp single cream

1 tbsp vanilla extract

1 Mash the cooked pumpkin in a mixing bowl until smooth. Alternatively, transfer the pumpkin purée from the can to the bowl. Add the flour, baking powder and eggs and stir until well combined. 2 Pour the sunflower oil into a medium-sized pot filling to a depth of approx. 10cm. Heat until hot but not smoking. 3 Using an ice cream scoop, drop portions of batter into the oil and fry until bubbles appear on the surface, then gently turn them over. Continue

frying until the fritters float and turn golden brown, then remove and drain on paper towels.

4 To make the caramel sauce, place the sugar, butter and honey in a saucepan over a medium heat. Using a wooden spoon, stir gently and allow to bubble for approx. 5 minutes. Add the cream and vanilla extract and stir until smooth.

5 Drizzle the sauce over the warm fritters and serve immediately.

CURRIED BUTTERNUT AND APPLE SOUP WITH COCONUT MILK

Tiffany Eslick, content and creative director, grew up in KwaZulu-Natal, South Africa, where she loved the region’s Indian-influenced spice, and later in the Cape, where Dutch and Cape Malay flavours shaped her palate. With British, Irish, Dutch and French roots, her cooking blends heritage and extensive travel. One of the first recipes she learnt from her mum was butternut soup – now reimagined with coconut milk, orange juice and gentle curry warmth. Its natural sweetness pairs beautifully with nutmeg and cinnamon – and beyond this version, it’s endlessly adaptable with twists such as biltong dust, peri-peri or rooibos.

Prep time: 15 minutes

Cook time: 25-30 minutes

Serves: 2

1 large white onion

1 Granny Smith apple

1 orange

3 tbsp Spinneysfood Salted Butter

500g cubed butternut

1-2 tsp Spinneysfood Curry Powder

Pinch of ground nutmeg

750ml bone broth

200-375ml Spinneysfood Coconut Milk

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

Pampoen fritters with caramel sauce

Heidi and Michael Green

TOP TIP!

This soup tastes even better the next day. Prepare it a day or two in advance, allow to cool completely, then refrigerate until ready to serve.

Curried butternut and apple soup with coconut milk

ITS NATURAL SWEETNESS PAIRS BEAUTIFULLY WITH NUTMEG AND CINNAMON

Tiffany Eslick

Lizahn and Morné Jordaan

Gebakte pap (Paptert)

To serve

100g Spinneysfood Full-Fat Greek Yoghurt Spinneysfood Chilli Flakes, to taste

Handful of Spinneysfood Fresh Coriander

30g pickled onions

1 Peel and dice the onion and the apple. Juice the orange and set it aside for later. 2 Melt the butter in a deep medium-sized pot over a medium heat. Add the onion and sauté until soft and fragrant. Add the butternut and cook for approx. 3 minutes, stirring occasionally. Stir in the curry powder and nutmeg, then add the apple and toss to coat in the spices. 3 Pour in the bone broth and orange juice, bring to a simmer and cook gently for 15-20 minutes until the butternut is tender. Remove from the heat. 4 Using a stick blender or a stand blender, blitz the soup until smooth and silky. 5 Stir in the coconut milk, adjusting the quantity to taste. Use less if the butternut is naturally sweet and flavourful, or more for a creamier, richer soup. Season with salt and pepper. 6 Ladle into serving bowls. Top with a dollop of Greek yoghurt, a sprinkling of chilli flakes and fresh coriander. Serve with pickled onions on the side.

GEBAKTE PAP (PAPTERT)

Morné Jordaan, e-commerce manager, fell in love with mielie tert (a corn tart) at weekend braais with friends in South Africa. When Morné and Lizahn married in 2015, a handmade cloth recipe book was presented to Lizahn during her kitchen tea (similar to a bridal shower) ﬁlled with favourite dishes from friends and family –including Yolandi’s mielie tert, noted as ‘gebakte pap’ (baked pap). This dish is a twist on a uniquely South African ingredient (pap) – now, Lizahn makes the tart, Morné tends to the meat and together they introduce it to guests from around the world.

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 6-8

1L Spinneysfood Full-Fat Fresh Cow’s Milk

160g maize meal

1 x 410g tin creamed corn

3 large Spinneysfood Organic Free-Range Eggs

125ml Spinneysfood Salted Butter

2 tsp Spinneysfood Baking Powder

2 tsp Spinneysfood Fine Grain White Sugar Spinneysfood Fine Sea Salt, to taste

1 Preheat the oven to 180°C, gas mark 4. Grease a 30cm x 20cm ovenproof dish.

2 Pour the milk into a large saucepan and heat it over a medium heat until warm. Once the milk begins to boil, gradually whisk in the maize meal, stirring constantly to avoid lumps. Cook for 10 minutes, stirring, until the mixture thickens. Add the tin of creamed corn and mix well. 3 Separate the egg yolks from the whites, placing the whites in a large bowl and the yolks in a small bowl. Melt the butter in the

TOP TIP!

For an even richer finish, swap the water in the sauce for fullcream milk – the natural sugars will caramelise as it bakes, creating a golden, chewy crust on top.

microwave and allow it to cool slightly. Add the melted butter to the yolks, whisking constantly, and then stir in the baking powder. Add this mixture to the pot on the stove. 4 Whisk the egg whites until foamy before adding the sugar and salt. Whisk until stiff peaks form. 5 Remove the pap mixture from the heat, then gently fold in the beaten egg whites until just combined.

6 Pour the mixture into the greased dish and bake for 35 minutes, or until golden and set.

7 Slice and serve hot.

MALVA PUDDING

Angelique Du Toit, Spinneys vegetable buyer, traces her

love for malva pudding through three women. When she was a child, Grandma Jenny often baked what the family called Aunt Susie’s pudding: a warm, sticky dessert that she later discovered was, in fact, malva pudding. Years on, Grandma Pina Ueckermann passed down her own treasured handwritten recipe, carefully preserved for many generations. Pina’s version of this dessert became central to Christmas dinners, birthdays and festive gatherings. What sets it apart is the way the sauce is poured: once while warm and again after reheating, creating a pudding with a caramelised top and extra sauce for custard or ice cream.

Prep time: 15 minutes

Cook time: 35-40 minutes

Serves: 6-8

Malva pudding

Angelique Du Toit

For the batter

1 lemon

15g Spinneysfood Salted Butter

200g Spinneysfood Fine Grain White Sugar

1 large Spinneysfood Organic Free-Range Egg

2 tbsp Spinneysfood Apricot Preserve

1 tsp bicarbonate of soda

1 tsp Spinneysfood Organic White Grape Vinegar

250ml Spinneysfood Full-Cream Fresh Milk

125g Spinneysfood Cake Flour

For the sauce

250ml single cream

120g Spinneysfood Salted Butter

100g Spinneysfood Fine Grain White Sugar

125ml Spinneysfood Bottled Drinking Water

1 tsp vanilla extract

1 tsp fresh lemon juice

To serve

500g Spinneysfood Madagascar Vanilla Bean Ice-cream

1 Preheat the oven to 180°C, gas mark 4. Grease a 20cm x 20cm ovenproof dish.

2 Zest and juice the lemon. 3 Cream the butter and sugar together until pale and fluffy, then beat in the egg until well combined. Stir in the lemon juice, zest and apricot jam. 4 Dissolve the bicarbonate of soda and vinegar in the milk and then add of the mixture to the flour, alternating between the two. Continue folding until you’ve used all the flour and a smooth batter forms, being careful not to overmix.

5 Pour the batter into the prepared dish and bake for approx. 30-35 minutes, or until golden and cooked through. 6 Meanwhile, combine the cream, butter, sugar, water and vanilla extract in a saucepan over a medium heat. Stir until the sugar has dissolved, then add the

lemon juice and bring to a boil. 7 Simmer for 5 minutes then pour the hot sauce evenly over the baked pudding, allowing it to soak in, then return to the oven for a further 5-10 minutes.

8 Serve the warm malva pudding with vanilla ice cream or custard.

PEPPERMINT CRISP TART

Jean Jacque Van Zyl, investor relations manager, grew up with caramel and cream as a family favourite, thanks to his grandmother who pressure-cooked condensed milk for her cakes. By the 1980s, peppermint crisp tart had become a trendy dessert – a creamy, sticky, crunchy creation that found its place at Sunday braais, Christmas tables and birthday celebrations. For Jean, it became his favourite birthday treat, lovingly prepared by his mum year after year. Even as he grew more health-conscious, the dessert lived on in different forms – from peppermint crisp ice cream to chocolate cake – and today, a premium South African retailer’s ready-made version ensures it remains a classic, still loved by his family.

Prep time: 20 minutes

Chill time: 2-4 hours

Serves: 8-10

500ml single cream

200g Nestlé Peppermint Crisp Chocolate

400g Bakers Classic Coconut Tennis Biscuits

360g Nestlé Caramel Treat

1 Whip the cream in a large mixing bowl until stiff peaks form then set aside. 2 Roughly chop two of the chocolate bars and set aside. 3 Line the base of a 20cm x 30cm dish with half the tennis biscuits in an even layer. Spread half the caramel evenly over the biscuits, followed by half the whipped cream. 4 Using a grater, evenly grate over the remaining chocolate bar. 5 Repeat the layers with the remaining biscuits, caramel and lastly the cream. Finish with the chopped chocolate on top. 6 Cover and refrigerate for 2-4 hours, or until the biscuits have softened slightly and the tart is well chilled. 7 Serve cold.

Peppermint crisp tart

Jean Jacque Van Zyl

SOUL

Cape Malay cuisine blends Malaysian, Indonesian and Dutch inﬂ uences into fragrant, sweet-savoury dishes, spiced with cinnamon, cloves and cardamom – a comforting taste of South Africa

food

Cape Malay potato samoosas with coriander-mint yoghurt

Tomato bredie with herby rice

Vetkoek and curried mince with pickled red onion

Classic bobotie

CAPE MALAY POTATO SAMOOSAS WITH CORIANDER-MINT YOGHURT

For crisp, golden results, chill the ﬁlled samoosas uncovered for 15–20 minutes before frying — it ﬁrms the pastry and prevent it from splitting. Always fry in small batches to keep the oil temperature steady and ensure even cooking.

Prep time: 45 minutes

Cook time: 25 minutes

Makes: 25 samoosas

For the potato filling

1kg (approx. 4) large potatoes

1 garlic clove

2 tbsp Spinneysfood Unsalted Butter or ghee

1 tsp yellow mustard seeds

½ tsp Spinneysfood Ground Turmeric

1 tsp Spinneysfood Ground Cumin

½ tsp Spinneysfood Garam Masala

1 tsp Spinneysfood Chilli Flakes, to taste

1 tsp Spinneysfood Fine Sea Salt, to taste

Handful of Spinneysfood Fresh Coriander

To assemble

100g Spinneysfood All-Purpose Flour

4 tbsp Spinneysfood Bottled Drinking Water

25 samoosa pastry strips

2L Spinneysfood Pure Sunﬂower Oil, for frying

For the coriander-mint yoghurt

Handful of Spinneysfood Fresh Coriander

Handful of Spinneysfood Fresh Mint

1 green chilli (optional)

1 garlic clove

250ml Spinneysfood Full-Fat Greek Yoghurt

1 tbsp Spinneysfood Organic White Grape Vinegar

½ tsp Spinneysfood Fine Grain White Sugar

Spinneysfood Fine Sea Salt, to taste

1 Peel and cube the potatoes, then boil in salted water for 20 minutes or until fork-tender. Drain and return to the pot over a low heat for 1–2 minutes to evaporate moisture, then roughly mash – the texture should be chunky, not smooth. 2 Dice the garlic clove. In a small pan, heat the butter or ghee and toast the mustard seeds until they pop. Add the garlic, turmeric, cumin, garam masala and chilli flakes, then 4 tablespoons of water to prevent burning. Cook for 1 minute, stir in the salt and pour over the potatoes. Mix well. 3 Finely chop the coriander stems and leaves then stir through the potato mixture. Allow the mixture to cool. 4 Whisk the flour and water to make a thick sealing paste. 5 On a clean surface, lay a pastry strip lengthways and fold the bottom corner over to form a triangle. Keep folding in a triangle motion, spooning in 2 tablespoons of filling midway. Seal the final flap with flour paste and press gently to ensure it is secure. 6 Heat the oil to 180°C and deep-fry the samoosas in batches for 1½–2 minutes per side until golden and crisp. 7 To make the coriander-mint yoghurt,

finely chop the coriander and mint, deseed and chop the chilli and mince the garlic. Mix with the yoghurt, vinegar, sugar and salt. Chill for 10–15 minutes before serving.

TOMATO BREDIE WITH HERBY RICE

This is a classic slow-cooked stew packed with sweet-spicy depth. Simmered with tomatoes, potatoes, cinnamon and cloves, this dish blends Dutch and Malay ﬂavours into pure comfort. It’s traditionally made with mutton and always served with ﬂuffy rice or pap.

Prep time: 20 minutes

Cook time: 1 hour 30 minutes

Serves: 4-6

For the tomato bredie

1kg ripe beefsteak or Roma tomatoes

2 large onions

3 garlic cloves

3 medium potatoes

2 tbsp Spinneysfood Pure Sunﬂower Oil

1kg Spinneysfood Australian Diced Lamb Cubes

2 tbsp tomato paste

750ml vegetable stock or water

3 Spinneysfood Bay Leaves

3 sprigs Spinneysfood Fresh Thyme

6 Spinneysfood Whole Black Peppercorns

2 tbsp Mrs Ball’s Original Chutney

2 tsp Spinneysfood Fine Sea Salt

1 tbsp Spinneysfood Salted Butter

1 tbsp Spinneysfood All-Purpose Flour

For the herby rice

800g steamed rice from Spinneys deli

Handful of Spinneysfood Fresh Coriander

Handful of Spinneysfood Fresh Parsley

1 Quarter the tomatoes, peel and finely slice the onions, mince the garlic and peel and quarter the potatoes. 2 Heat the oil in a large, heavy-based pot over a medium-high heat. Brown the meat in batches to avoid overcrowding, then set aside. 3 Reduce the heat to medium, add the onions and sauté for 10–12 minutes until soft and golden. Stir in the garlic and cook for 1 minute, then add the tomato paste and browned meat and stir for 2 minutes. 4 Add the stock or water, bay leaves, thyme and peppercorns. Cover and cook for 1 hour. 5 Add the tomatoes, potatoes, chutney and salt, cover again and simmer for a further 30–40 minutes until the meat is tender. 6 To thicken, melt the butter in a small pot and stir in the flour. Add to the stew and stir until combined. 7 Heat the rice. Finely chop the herbs and stir through the rice. 8 Divide the rice and bredie between serving bowls.

VETKOEK AND CURRIED MINCE WITH PICKLED RED ONION

A South African classic, vetkoek, meaning ‘fat cake’, is golden fried dough with roots in Cape Malay and

Afrikaans kitchens. Once made for travel, now a street food favourite – it is stuffed with curried mince, cheese or jam.

Prep time: 25 minutes (plus prooﬁng time)

Cook time: 45 minutes

Makes: 12

For the vetkoek

500g Spinneysfood All-Purpose Flour

1 tbsp instant yeast

3 tbsp Spinneysfood Raw Brown Sugar

1 tsp Spinneysfood Fine Sea Salt

375ml lukewarm Spinneysfood Bottled Drinking Water

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2L Spinneysfood Pure Sunﬂower Oil, for frying

For the pickled red onions

1 small red onion

125ml Spinneysfood Organic White Grape Vinegar

1 tsp Spinneysfood Fine Grain White Sugar

½ tsp Spinneysfood Fine Sea Salt

For the curried mince

1 tbsp Spinneysfood Pure Sunﬂower Oil

1 medium brown onion

2 garlic cloves

5cm fresh ginger

500g Spinneysfood Organic Beef Mince

2 tbsp Spinneysfood Mild Curry Powder

½ tsp Spinneysfood Ground Turmeric

1 tsp Spinneysfood Ground Coriander

1 tsp Spinneysfood Ground Cumin

2 tbsp tomato paste

125ml vegetable stock

2 tbsp Mrs Ball’s Original Chutney

1 tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Black Pepper, freshly ground

Handful of Spinneysfood Fresh Coriander

1 In a large bowl, whisk together the flour, yeast, sugar and salt. Add the warm water and olive oil, then mix to form a rough dough. Knead on a lightly oiled surface for 8–10 minutes until smooth and elastic. Oil your hands and place the dough in a greased bowl. Cover and set aside to rise for 2 hours or until doubled. 2 To make the pickled red onion, finely slice the onion and place in a bowl. Heat the vinegar with the sugar and salt in a pot until just simmering. Pour over the sliced onions and let sit for at least 20 minutes. Chill if making ahead. 3 Heat the oil in a pan over a medium heat. Finely dice the onion, mince the garlic and grate the ginger. Sauté the onion for 5 minutes until soft, then add the garlic and ginger and cook for 1 minute. Add the mince and brown well, breaking it up. Stir in the curry powder, turmeric, coriander, cumin and tomato paste. Cook for 2 minutes, then add the stock and simmer for 15–20 minutes until thick. Stir in the chutney and season. 4 Punch down the dough and divide into 12 balls (approx. 80g each). Heat the oil in a deep pot to 180°C. Fry the vetkoek in batches for 3–4 minutes per side until golden and puffed. Drain on paper towels.

TOP TIP!

Store in an airtight container for up to 3 days – or freeze and defrost whenever the craving hits.

Coconut and cardamom koesisters

5 Slice open each warm vetkoek and fill with curried mince. Top with pickled onion and coriander. 6 Serve while warm.

CLASSIC BOBOTIE

Bobotie is a traditional Cape Malay dish from the Western Cape of South Africa, especially popular in and around Cape Town. This comforting bake features spiced minced meat topped with a savoury egg custard and is widely celebrated as one of the country’s national dishes.

Prep time: 30 minutes

Cook time: 1 hour 15 minutes

Serves: 6

For the spiced mince

2 slices Spinneysfood White Bread

120ml Spinneysfood Full-Fat Fresh Cow’s Milk

2 large white onions

2 garlic cloves

5cm piece fresh ginger

35g Spinneysfood Salted Butter

2 Spinneysfood Bay Leaves, plus extra for garnishing

1kg Spinneysfood Organic Beef Mince

4 allspice berries

2 Spinneysfood Whole Cloves

2 tbsp Spinneysfood Mild Curry Powder

½ tsp Spinneysfood Ground White Pepper

1 tsp dried mixed herbs

½ tsp Spinneysfood Ground Turmeric

3 tbsp Spinneysfood Raisins

115g Mrs Ball’s Peach Chutney

½ lemon

125ml Spinneysfood Bottled Drinking Water

Spinneysfood Fine Sea Salt, to taste

For the egg topping

2 Spinneysfood Organic Free-Range Eggs

300ml Spinneysfood Full-Fat Fresh Cow’s Milk

4-6 Spinneysfood Bay Leaves

For the turmeric rice

400g Spinneysfood Jasmine Rice

½ tsp Spinneysfood Ground Turmeric

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil or Spinneysfood Unsalted Butter

945ml Spinneysfood Bottled Drinking Water

Spinneysfood Sea Salt, to taste

1 Preheat the oven to 180°C, gas mark 4.

2 Soak the bread in the milk until soft, then mash and set aside. 3 Finely dice the onions, mince the garlic and grate the ginger. 4 Heat the butter in a pan, sauté the onion for 10 minutes until golden. Add the garlic, ginger and bay leaves, cook for 1–2 minutes until fragrant. Add the mince and brown, breaking it up with a spoon. 5 Grind the allspice and cloves, then stir in with the curry powder, white pepper, herbs, turmeric, raisins and chutney. Cook for 2 minutes. Add the lemon juice and water, simmer for 5 minutes. 6 Remove the bay leaves, mix in the soaked bread and season with salt. 7 Spoon into a baking dish, smooth

the top and press down lightly. 8 Whisk the eggs and milk, pour over the mince, scatter the bay leaves over. 9 Bake for 50 minutes to 1 hour until golden and set. 10 Serve warm and with the yellow rice on page 109.

COCONUT AND CARDAMOM KOESISTERS

Soft, spiced and syrup-soaked, these Cape Malay doughnuts are ﬂavoured with cardamom, cinnamon and naartjie zest, then rolled in coconut.

Prep time: 30 minutes (plus 2½ hours rising time)

Cook time: 30 minutes

Makes: 25 koesisters

For the dough

350g Spinneysfood All-Purpose Flour

125g Spinneysfood Self-Raising Flour

150g Spinneysfood Fine Grain White Sugar

½ tsp Spinneysfood Fine Sea Salt

1 tsp Spinneysfood Ground Ginger

½ tsp Spinneysfood Ground Cinnamon

½ tsp ground aniseed

½ tsp Spinneysfood Ground Cardamom

1 ClemenGold

90ml Spinneysfood Pure Sunﬂower Oil

1 tsp active dry yeast

150ml warm Spinneysfood Bottled Drinking Water

180ml Spinneysfood Full Fat Fresh Cow’s Milk

1 Spinneysfood Organic Free-Range Egg

For the syrup

2 Spinneysfood Cardamom Pods

450g Spinneysfood Fine Grain White Sugar

375ml Spinneysfood Bottled Drinking Water

1 Spinneysfood Cinnamon Stick

2L Spinneysfood Pure Sunﬂower Oil, for deep frying

To serve

200g desiccated coconut

1 In a large bowl, mix the all-purpose flour, self-raising flour, sugar, salt and spices. Zest the ClemenGold and rub in with the oil until crumbly. 2 Dissolve the yeast in the warm water and set aside until foamy. In another bowl, whisk the milk and egg. 3 Add both to the flour and mix into a soft, sticky dough. Cover and leave to rise in a warm place for 2 hours. 4 Roll the dough on a floured surface to 2cm thick, cut into 2½cm squares, place on a tray, cover and rest for 30 minutes.

5 To make the syrup, remove the husks from the cardamom pods and crush the seeds. Combine the sugar, water, cinnamon and cardamom in a pan and bring to a boil. Simmer until the sugar dissolves. Keep warm. 6 Heat the oil to 170°C. Fry the dough in batches for 3–4 minutes, turning until golden. Drain briefly on paper towels. 7 Simmer in the warm syrup for 2–3 minutes, then roll in the desiccated coconut and cool on a wire rack. 8 Serve the koesisters warm or at room temperature.

Make these Cape Malay dishes at home with the ingredients available in store.

Spinneysfood Organic Beef Mince

Mrs Ball’s Original Chutney and Peach Chutney

Spinneysfood Mild Curry Powder

Spinneysfood Cardamom Pods

Spinneysfood Chopped Italian Tomatoes

Discover pap – South Africa’s maize meal staple that’s deliciously versatile as a porridge, side, or main

TYPES OF PAP

STYWE PAP

Also known as stiff pap, this is the firm, sliceable version of pap. It’s ideal for soaking up rich gravies, or served along with boerewors. It’s cooked with very little water and stirred often, resulting in a dense and grainy texture.

BEST FOR: Braais, meat dishes, tomato smoor (tomato relish).

KRUMMELPAP

Krummelpap, or crumbly pap, is light, airy and full of coarse, buttery crumbs. It’s less dense than stywe pap and popular for its fluffy texture. Getting it right requires a bit of patience and very little water to achieve this consistency. A small knob of butter stirred in at the end enhances its flavour and texture.

BEST FOR: Braais, chakalaka, or any dish with a sauce.

SLAPPAP

This soft porridge-style pap is smoother, thinner and creamier than the other styles. This is comfort food at its best, typically served with sour milk, milk and sugar, or stews with a lot of sauce. Add a splash of milk or butter to make it extra luscious for breakfast, or stewed fruit for extra indulgence.

BEST FOR: Milk and sugar, or as a porridge base.

STYWE PAP WITH BOEREWORS AND SMOOR

Stywe pap (stiff maize porridge) is a staple in many South African homes. It’s a classic meal across communities, served everywhere from rural family gatherings to city braais, and is often eaten with one’s hands instead of cutlery for a more traditional experience.

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 4

For the stywe pap

1L Spinneysfood Bottled Drinking Water

½ tsp Spinneysfood Fine Sea Salt

300g Iwisa Super Maize Meal

For the smoor (tomato and onion sauce)

1 brown onion

1 garlic clove

1 tbsp Spinneysfood Pure Sunﬂower Oil

3 sprigs Spinneysfood Fresh Thyme

1 x 400g tin Spinneysfood Chopped Italian Tomatoes

1 tbsp tomato paste

½ tsp Spinneysfood Ground Paprika

½ tsp Spinneysfood Fine Grain White Sugar

½ tsp Spinneysfood Fine Sea Salt

¼ tsp Spinneysfood Black Pepper, freshly ground, to taste

For the boerewors

1 tbsp Spinneysfood Pure Sunﬂower Oil, for pan-frying

750g Spinneysfood Traditional Beef Boerewors

To serve

Handful of Spinneysfood Fresh Parsley

1 To make the stywe pap, bring the water and salt to a boil in a medium-sized saucepan.

Gradually whisk in the maize meal in a slow, steady stream, stirring constantly to avoid lumps. Once combined, cover with a lid and reduce the heat to low. Simmer gently for 30–40 minutes, stirring occasionally, until thick and cooked through. Once cooked, the grains should be tender. Set aside and keep warm.

2 To make the smoor, peel and slice the onion, and mince the garlic. Heat the oil in a pan over a medium heat. Add the onion and sauté for 6–8 minutes until soft and golden. Add the garlic and thyme, sauté for 1 minute until fragrant. Stir in the chopped tomatoes, tomato paste, paprika, sugar and season with salt and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until thickened. Adjust the seasoning, if required. 3 To make the boerewors, heat the oil in a pan over a medium heat. Once hot, add the sausages and pan-fry

for 10–15 minutes, turning occasionally, until browned evenly. Alternatively, prepare a grill. Cook the boerewors over medium coals, turning regularly, for 10–15 minutes until browned and cooked through. 4 Divide the stywe pap between 4 plates. Top with a generous spoonful of smoor and scatter over some roughly torn parsley. Add a portion of boerewors to each plate. 5 Serve while hot.

VANILLA CINNAMON SLAPPAP WITH HONEYCOMB AND ALMONDS

Prep time: 10 minutes

Cook time: 40 minutes

Serves: 4

For the slappap (soft maize porridge)

200ml Spinneysfood Full-Fat Fresh Cow’s Milk

800ml Spinneysfood Bottled Drinking Water

165g Iwisa Creamy Maize Flour

½ tsp Spinneysfood Fine Sea Salt

60g Spinneysfood Fine Grain White Sugar

Stywe pap with boerewors and smoor

Vanilla cinnamon slappap with honeycomb and almonds

VEGGIE

Krummelpap with amasi and brown sugar

For the vanilla milk

1 vanilla pod

180ml Spinneysfood Full-Fat Fresh Cow’s Milk

1 Spinneysfood Cinnamon Stick

1 tbsp Spinneysfood Extra Fine Caster Sugar

To serve

2 tbsp Spinneysfood Salted Butter (optional)

2 tbsp Spinneysfood Acacia Honey with Comb

50g almond ﬂakes

½ tsp Spinneysfood Ground Cinnamon

1 In a medium-sized bowl, combine the milk, half the water and all of the maize. Whisk until

smooth. 2 Bring the remaining water, salt and sugar to a boil in a medium-sized pot. While whisking, pour in the maize mixture. Whisk well to avoid lumps. Reduce the heat to low, cover with a lid and simmer for approx. 30 minutes, stirring occasionally. 3 Split the vanilla pod and scrape out the seeds. 4 Heat the milk in a small pot over a medium heat, add the cinnamon and bring to a simmer. Remove from the heat and add the vanilla pod and seeds to the pot. Add the sugar and stir to combine. Set aside to steep for 5 minutes. 5 Spoon the pap into 4 breakfast bowls. Top with vanilla milk, butter, honey with honeycomb and almond flakes. Sprinkle over some cinnamon and serve immediately.

KRUMMELPAP WITH AMASI AND BROWN SUGAR

Krummelpap, known for its dry and crumbly texture, is the perfect contrast to creamy, tangy amasi, which is a fermented milk product similar to keﬁr. To make the best krummelpap, resist the urge to stir too much. Letting it steam undisturbed helps it form those signature coarse crumbs. Use a fork to gently ﬂuff the pap during cooking to avoid mashing it. Served warm with cold

amasi and a sprinkle of brown sugar, it is the epitome of a traditional South African breakfast.

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4

For the krummelpap

480ml Spinneysfood Bottled Drinking Water ½ tsp Spinneysfood Fine Sea Salt 450g Iwisa Super Maize Meal

To serve

250ml amasi or buttermilk

3 tbsp soft brown sugar

1 Bring the water and salt to a boil in a medium-sized pot. Quickly add in the maize meal while stirring – it will be slightly clumpy. Once combined, cover the pot with the lid, lower the heat and steam for approx. 10 minutes. 2 Remove the lid and fluff the pap with a fork until it forms coarse grains. Return the lid to the pot and steam for a further 15–20 minutes, stirring occasionally to break up clumps. 3 Divide the pap between bowls, top with the amasi or buttermilk and a sprinkle of sugar. 4 Serve while warm.

VEGGIE

BEEF. SALT.

Biltong is South Africa’s beloved air-dried snack – deeply savoury, spiced and versatile. Here’s how to make it, cook with it and enjoy every bite

OBSESSION.

Scan the QR code for a traditional beef biltong recipe.

Biltong Caesar salad with coriander croutons

Cheese and biltong mieliebrood

Biltong compound butter

Home-made biltong seasoning spice

BILTONG CAESAR SALAD WITH CORIANDER CROUTONS

This spin on Caesar salad trades bacon for savoury biltong and adds coriander croutons for a change.

It’s bold, salty, crunchy – and seriously moreish.

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4

For the coriander croutons

150g Spinneysfood Ciabatta Bread

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tsp Spinneysfood Ground Coriander

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the Caesar dressing

1 large egg yolk

2 anchovy ﬁllets

1 garlic clove

1 tsp wholegrain mustard

1 tbsp Worcestershire sauce

1½ tbsp Spinneysfood Organic White Grape Vinegar

125ml Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood Grated Parmigiano Reggiano

1 tsp biltong spice seasoning (see recipe)

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the salad

2 heads Crunchita Lettuce

110g Spinneysfood Sliced Beef Biltong

40g Spinneysfood Grated Parmigiano Reggiano

1 Preheat the oven to 180°C, gas mark 4.

2 Tear the ciabatta into bite-sized pieces, toss with the olive oil, coriander, salt and pepper, then spread on a baking tray. Toast for 8–10 minutes until golden and crisp. 3 To make the dressing, blend the egg yolk, anchovies, garlic and mustard in a food processor until smooth. Add Worcestershire sauce and vinegar, then slowly drizzle in the olive oil while blending to create a thick emulsion. 4 Stir in the cheese

and biltong spice, then taste and adjust the seasoning. 5 Cut the Crunchita lettuce into large chunks, place in a large bowl and toss with enough dressing to coat. 6 Arrange the salad on a serving plate, top with sliced biltong, croutons and more grated cheese.

BILTONG COMPOUND BUTTER

With this, a little goes a long way. This is a savoury, smoky butter ﬂecked with biltong that’s ideal for melting over steaks, spreading on bread, or brushing onto hot corn.

Prep time: 10 minutes (plus chilling time)

Makes: 180g

150g Spinneysfood Salted Butter

30g Spinneysfood Sliced Beef Biltong

Handful of Spinneysfood Fresh Parsley

1 tsp biltong seasoning spice (see recipe)

1 tsp Dijon mustard

1 tsp Worcestershire sauce

½ tsp Spinneysfood Smoked Ground Paprika

½ tsp liquid smoke

1 Allow the butter to come to room temperature for a few hours. 2 Finely chop the biltong and parsley, then add to a bowl with the softened butter and mix well. 3 Add the remaining ingredients and stir to form a smooth, flavourful compound butter. 4 Spoon onto a sheet of cling wrap, roll into a tight log, twist the ends to seal and refrigerate for 1–2 hours to firm up.

5 Slice into rounds and serve over steak, grilled vegetables or warm bread.

CHEESE AND BILTONG MIELIEBROOD

This South African favourite gets a ﬂavour boost with sharp Cheddar, salty feta and slivers of biltong – the ultimate braai-day bake.

Prep time: 10 minutes

Cook time: 1 hour 20 minutes

Makes: 1 loaf

500g Spinneysfood Self-Raising Flour

1 tsp Spinneysfood Fine Sea Salt

340g Spinneysfood Sweetcorn in Brine

375ml Spinneysfood Full Fat Fresh Cow’s Milk

100g Spinneysfood Feta Cheese

100g Spinneysfood Grated Mature Cheddar

110g Spinneysfood Sliced Beef Biltong

1 Preheat the oven to 180°C, gas mark 4, Generously grease a loaf tin. 2 In a large bowl, mix the flour, salt, drained sweetcorn and milk until a well-combined wet batter forms.

3 Crumble the feta and gently fold it into the batter along with the grated Cheddar and sliced biltong. 4 Pour the mixture into the prepared tin and smooth the top with the back of a spoon. 5 Bake for 1 hour 20 minutes, or until a skewer inserted comes out clean. If it browns too quickly, cover loosely with foil for the last 20 minutes. 6 Remove from the oven, cool in the tin for 5 minutes, then transfer to a wire rack and cool for 30 minutes before slicing. 7 Serve warm with softened butter and your choice of braaied meat or Malay smoor (see recipe on page 101).

HOME-MADE BILTONG SEASONING SPICE

Prep time: 5 minutes Makes: 20g

1 tbsp Spinneysfood Whole Coriander

¼ tsp Spinneysfood Black Pepper, freshly ground

½ tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Light Muscovado Sugar

1 tsp Worcestershire sauce

1 drop of liquid smoke

1 Add all the ingredients to a bowl and mix thoroughly. 2 Use as a seasoning salt to sprinkle over grilled meat, stir into dressings or sauces, or anywhere you want a smoky, savoury biltongstyle kick. 3 Store in an airtight container in the refrigerator for up to 1–2 weeks.

Explore our biltong range in-store – high-protein and full of flavour, you can use these in our recipes or for snacking.

Kips Beef Biltong Flavoured Crackers

Spinneysfood Beef Dry Wors Bites

Spinneysfood Beef Chilli Bites Strips

Spinneysfood Egg, Biltong & Avo Pot Spinneysfood Beef

Sliced

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Sugarcane spice &

KwaZulu-Natal’s culinary landscape has been inﬂ uenced by its coastline, sugarcane and tropical fruit plantations as well as a culturally diverse population including indigenous Zulus, Indians and Europeans – with each group contributing to this lush province’s cuisine with dishes such as bunny chow and Durban-style prawn curry

Coriander-chilli bites

COOK’S NOTE

To make a vegetarian bunny chow, swap the mutton for canned butter beans, kidney beans, or chickpeas. Add them after cooking the tomato base and simmer for 15-20 minutes until the curry thickens.

Mutton bunny chow with carrot relish

DURBAN-STYLE PRAWN CURRY

Durban-style prawn curry is a celebrated dish rooted in the culinary traditions of the Indian community in KwaZulu-Natal, particularly Durban, which is home to one of the largest Indian populations outside India. The dish reﬂects the region’s vibrant fusion of South African and Indian ﬂavours, with aromatic spices, fresh curry leaves and bold heat. Prawn curry is especially popular along the coast where seafood is abundant.

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4

For the curry base

1 large white onion

2 garlic cloves

5cm piece fresh ginger

2 ripe tomatoes

4 tbsp Spinneysfood Pure Sunﬂower Oil

1 Spinneysfood Cinnamon Stick

3 star anise

4 Spinneysfood Bay Leaves

½ tsp Spinneysfood Garam Masala Powder

2 tsp Spinneysfood Curry Powder

¼ tsp Spinneysfood Kashmiri Chilli Powder

2 tbsp tomato paste

3-4 fresh curry leaves

Spinneysfood Fine Sea Salt, to taste

1 tsp Spinneysfood Fine Grain White Sugar

300ml Spinneysfood Bottled Drinking Water

700g large prawns, peeled and deveined

For the chilli coconut sambal

50g desiccated coconut

1 tbsp Waitrose Cooks’ Red Chilli Paste

½ tsp Spinneysfood Fine Grain White Sugar

1 tbsp Spinneysfood Bottled Drinking Water

To serve

5cm piece fresh ginger

3 curry leaves

4 tandoori garlic naan

1 Peel and finely chop the onion, mince the garlic, grate the ginger and coarsely grate the tomatoes. 2 Heat the sunflower oil in a large pot over a medium heat. Add the cinnamon stick, star anise and bay leaves. Fry for approx. 1 minute until fragrant. Add the chopped onion and sauté for approx. 5 minutes, stirring, until golden and soft. Add the garlic, grated ginger, garam masala, curry powder and chilli powder. Toast the spices in the oil for 1 minute, then stir in the tomato paste and cook for 30 seconds to remove the raw flavour. 3 Add the grated tomatoes and simmer uncovered for 5 minutes until slightly thickened. Stir in the curry leaves, a pinch of salt, sugar and water. Cover with a lid and simmer gently over a low heat for 10–15 minutes to allow the flavours to develop. (This curry base can be made ahead and reheated.)

4 Stir in the peeled and deveined prawns. Add

an extra splash of water if the sauce looks too thick. Cover again and cook for 4-5 minutes, just until the prawns are pink and cooked through. 5 To make the chilli coconut sambal, combine the desiccated coconut, chilli paste, sugar and water in a small bowl. Mix well to distribute the chilli evenly. 6 Peel the fresh ginger and slice it into fine matchsticks. Sprinkle the ginger and a few fresh curry leaves over the curry just before serving. 7 Serve hot with tandoori garlic naan and a spoonful of chilli coconut sambal on the side.

CORIANDER-CHILLI BITES

While chilli bites are of Indian origin, this version is a Durban staple and proudly part of its culinary identity.

Prep time: 15 minutes

Cook time: 20 minutes

Makes: 20

For the batter

1 Roma tomato

1 small white onion

1 green chilli

50g Spinneysfood Organic Baby Spinach

Handful of Spinneysfood Fresh Coriander

240g chickpea ﬂour

70g Spinneysfood Self-Raising Flour

1 tbsp Spinneysfood Baking Powder

1 tbsp Spinneysfood Ground Cumin

1 tbsp Spinneysfood Ground Coriander

1 tsp Spinneysfood Ground Turmeric

1 tbsp leaf masala powder (see recipe)

1 tsp Spinneysfood Cumin Seeds

1 tsp Spinneysfood Fine Sea Salt

125ml Spinneysfood Bottled Drinking Water

2L Spinneysfood Pure Sunﬂower Oil, for frying

For the coriander-yoghurt chutney

Handful of Spinneysfood Fresh Coriander

1 lemon

1 garlic clove

5cm piece of fresh ginger

2 tbsp Spinneysfood Greek-Style Natural Yoghurt

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

½ tsp Spinneysfood Ground Cumin

Spinneysfood Fine Sea Salt, to taste

1 Finely chop the tomato, onion, green chilli, baby spinach and coriander. In a large bowl, whisk together the chickpea flour, self-raising flour, baking powder and spices. Add the chopped vegetables and herbs to the bowl and stir to combine. 2 Gradually add the water in two parts, mixing to form a thick, droppable batter. 3 Heat the oil to 180°C in a deep pan over a medium heat. Using two tablespoons, scoop up some batter and use the second spoon to gently scrape it into the hot oil to form fritters. Fry in batches for 4–5 minutes, or until golden brown and cooked through. Avoid overcrowding the pan. Drain the bites on

paper towels. 4 To make the coriander yoghurt chutney, roughly chop the coriander and juice the lemon. Place all the chutney ingredients into a blender and blitz until smooth. 5 Serve the coriander-chilli bites with the refreshing chutney on the side.

HOW TO MAKE

HOME-MADE LEAF MASALA

Prep time: 5 minutes

Makes: 75g

10 dried curry leaves

2 tsp Spinneysfood Fennel Seeds

2 tbsp Spinneysfood Ground Coriander

2 tbsp Spinneysfood Kashmiri Chilli Powder (or mild red chilli powder for less heat)

1 tbsp Spinneysfood Paprika

2 tsp Spinneysfood Ground Cumin

1 tsp Spinneysfood Ground Turmeric

1 tsp Spinneysfood Ground Cinnamon

1 tsp Spinneysfood Ground Ginger

½ tsp Spinneysfood Ground Cloves

½ tsp Spinneysfood Ground Black Pepper

1 tsp Spinneysfood Garlic Powder

1 tsp Spinneysfood Fine Sea Salt

1 Crush the curry leaves and fennel seeds in a mortar and pestle until finely crumbled.

2 Combine all the spices and crushed curry leaves in a dry bowl. Mix thoroughly until evenly blended. 3 Store in an airtight glass jar or spice tin, away from direct sunlight and moisture.

MUTTON BUNNY CHOW WITH CARROT RELISH

Bunny chow is a much-loved South African street food that originated in Durban. It consists of a hollowedout loaf of soft white bread ﬁlled with a spicy curry, typically made with mutton, chicken or beans. The name is believed to come from the Hindi word ‘baniya’, referring to Indian merchants who ﬁrst served the dish as a convenient, handheld meal for workers. Over time, ‘baniya chow’ came to be known as bunny chow.

Prep time: 20 minutes

Cook time: 1 hour 10 minutes

Serves: 4

For the Durban-style masala

2 tsp Spinneysfood Kashmiri Chilli Powder

1 tsp Spinneysfood Ground Cumin

1 tsp Spinneysfood Ground Coriander

1 tbsp Spinneysfood Garam Masala Powder

½ tsp Spinneysfood Ground Turmeric

Strawberry Bombay crush

½ tsp Spinneysfood Ground Cardamom

½ tsp Spinneysfood Ground Cinnamon

For the curry

3 medium brown onions

2 medium potatoes

2 Roma tomatoes

3 garlic cloves

5cm piece of fresh ginger

125ml Spinneysfood Pure Sunﬂower Oil

1 tsp Spinneysfood Fine Sea Salt

1kg Spinneysfood Indian Cubed Mutton

5 fresh curry leaves

2 fresh green chillies

375ml Spinneysfood Bottled Drinking Water

For the carrot relish

2-3 medium carrots

1 small red onion

Handful of Spinneysfood Fresh Coriander

2 tbsp Spinneysfood Organic White Grape Vinegar

1 tsp Spinneysfood Fine Grain White Sugar

½ tsp Spinneysfood Fine Sea Salt

To serve

2 quarter loaves of unsliced bread

Handful of Spinneysfood Fresh Coriander

1 Combine all the spices together to form the Durban-style masala and set aside for later.

2 Peel and finely slice the onions, quarter the potatoes and dice the tomatoes. Mince the garlic and ginger. 3 Heat the oil in a large pot over a medium heat. Add the sliced onions and sauté until soft and lightly golden. Stir in the ginger, garlic and masala spice, cooking for 2 minutes until aromatic. Add the chopped tomatoes, salt and a splash of water to loosen everything. Cook uncovered, stirring often, until the tomatoes have broken down and the oil begins to separate. 4 Add the mutton pieces, stirring to coat in the spices. Add the curry leaves and whole green chillies. Cover the meat with water and reduce the heat to medium-low, place a lid on the pot and cook for 30–40 minutes.

5 Add the potatoes and cook for another 10–15 minutes, or until the potatoes and meat are

tender. If the curry is too thick, add a splash of water until it reaches the desired consistency. 6 To make the relish, use a julienne peeler to grate the carrots. Finely slice the onion and chop the coriander. Toss all the relish ingredients in a bowl and set aside for 10–15 minutes before serving. 7 Slice each loaf in half and hollow out the soft centres, saving them for later. Spoon the hot curry into each hollowed loaf and top with roughly torn coriander. 8 Serve the bunny chow with the carrot relish on the side and the reserved bread to mop up the gravy.

STRAWBERRY BOMBAY CRUSH

A Bombay crush is a sweet, creamy milkshake-style drink – known for its rose syrup, basil seeds and ice cream – that’s popular at Durban takeaways and street stalls. It’s a nostalgic treat with roots in South Africa’s Indian community. This version adds fresh strawberries for a fruity twist on a classic.

Prep time: 20 minutes

Serves: 4

2 tbsp basil seeds or chia seeds

250ml Spinneysfood Bottled Drinking Water

125g Spinneysfood Strawberries

600ml Spinneysfood Full Fat Fresh Cow’s Milk

125ml rose syrup

Pinch of Spinneysfood Ground Cardamom

1 tsp rose water

1L Spinneysfood Madagascan Vanilla Beans Ice Cream

1 Soak the basil seeds in the water for 10 minutes, stirring occasionally until they swell and form a thick, jelly-like texture. 2 Hull and roughly chop the strawberries. 3 In a blender, combine the strawberries, milk, 2 tablespoons of rose syrup, cardamom, rose water and vanilla ice cream. Blitz until smooth and pale pink.

4 Drizzle some extra rose syrup into the bottom of two tall glasses. Pour the Bombay mixture into each glass until about three-quarters full. Spoon the soaked basil seeds on top and swirl gently. Top with more Bombay mixture and decorate each glass with half a fresh strawberry. 5 Serve immediately with a straw or long spoon.

PRESERVED LITCHIS AND ICE CREAM

Litchis hold a special place in Durban’s food culture, especially during the summer months when they come into season. The warm, subtropical climate of KwaZuluNatal provides ideal growing conditions for litchi trees, making the region one of South Africa’s key producers of this fragrant, juicy fruit. In Durban, litchis are enjoyed fresh, preserved in syrups or used in festive desserts and celebratory platters.

Prep time: 25 minutes (plus infusion time)

Cook time: 10 minutes

Makes: 500g

For the preserved litchis

1kg fresh litchis

1 vanilla pod

1 naartjie or ClemenGold

250g Spinneysfood Fine Grain White Sugar

375ml Spinneysfood Bottled Drinking Water

To serve

500ml Spinneysfood Mango Sorbet

Handful of Spinneysfood Edible Flowers (optional)

1 Peel the litchis and carefully remove the seeds. Set aside. 2 Using a sharp knife, split the vanilla pod lengthways and scrape out the seeds. Zest the citrus fruit. 3 Combine the vanilla seeds, vanilla pod, citrus zest, sugar and water in a medium-sized saucepan over a medium heat. Stir gently until the sugar is fully dissolved. Bring the mixture to a gentle simmer and let it bubble for 8–10 minutes until slightly thickened and syrupy. Remove the pot from the heat and gently stir in the peeled, deseeded litchis. Cover and allow the fruit to infuse as the syrup cools to room temperature. 4 Once cooled, spoon the litchis into sterilised jars and pour over the syrup, ensuring each jar gets a piece of the vanilla pod. Seal and refrigerate for at least 24 hours to allow the flavours to develop. 5 When ready to serve, scoop the mango sorbet into bowls or glasses and top with a generous spoonful of the preserved litchis and the syrup. Decorate with edible flowers, if desired, and serve immediately.

Whip up the flavours of KwaZulu-Natal in your kitchen with these ingredients that you can find in stores.

Country Bread

Spinneysfood Fresh Coriander Litchis

Spinneysfood Small Fresh White Prawns Recipes, food styling and photography by The Kate Tin

VEGAN

Spinneysfood Indian Cubed Mutton

COOK’S NOTE

Add a few thin slices of fresh ginger to the litchi syrup while it’s simmering to introduce warm, spicy notes - ideal for cool evenings or festive occasions.

Preserved litchis and ice cream

Fo r shore

With two rich coastlines –the icy Atlantic and warm Indian – South Africa’s waters yield incredible seafood that varies by region and inspires bold, delicious cooking

Cape-style seafood potjie

CAPE-STYLE SEAFOOD POTJIE

Pronounced poy-kee, a potjie is a three-legged cast iron pot traditionally used in South Africa to cook slow-simmered stews over open ﬂames. With its round belly and heavy lid, it locks in ﬂavour and moisture

– perfect for rich dishes like this Cape-style seafood version. More than a cooking method, potjiekos is a beloved social ritual that brings people together.

Prep time: 30 minutes

Cook time: 1 hour

Serves: 6–8

1 large white onion

1 Spinneysfood Red Capsicum

4 garlic cloves

2 beefsteak tomatoes

1 red chilli, optional

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tbsp Spinneysfood Curry Powder

1 tsp Spinneysfood Ground Cumin

1 tsp Spinneysfood Ground Coriander

1 tbsp Spinneysfood Smoked Ground Paprika

1 tsp Spinneysfood Yellow Mustard Seeds

2 tbsp tomato paste

250ml vegetable stock

125ml single cream

2 Spinneysfood Bay Leaves

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

300g firm white fish fillet

200g fresh squid, cleaned

300g blue mussels

250g medium prawns

Handful of Spinneysfood Fresh Parsley

1 lemon

1 Finely dice the onion, capsicum, garlic and tomatoes, then deseed and chop the chilli, if using. 2 Heat the olive oil in the potjie over medium coals and sauté the onion and capsicum until golden. Add the garlic, tomatoes and chilli and cook, stirring often, to prevent catching. Stir in the curry powder, cumin, coriander, paprika, mustard seeds and tomato paste and cook for 1 minute to toast the spices. 3 Pour in the stock and cream, add the bay leaves, season with salt and pepper and simmer gently for 20 minutes until slightly thickened. 4 Layer in the seafood in this order: fish fillets first, then squid, mussels and prawns on top. Do not stir. 5 Cover with the lid, reduce the heat and simmer for 8–10 minutes until the seafood is just cooked and mussels have opened. 6 Finely chop the parsley and juice the lemon. Pour the juice over the stew and scatter with parsley before serving. 7 Serve straight from the pot with lemon wedges, rice or pap.

PICKLE FISH CAKES WITH APRICOT AMASI

Inspired by Cape Malay pickled fish from Bo-Kaap, these crispy, golden fish cakes are packed with warm spices and flaky fish, then served with a tangy amasi-based dip. Amasi is a traditional thick, fermented

dairy product similar to yoghurt or cottage cheese, which is mixed with sweet apricot preserve for balance. It can be substituted with yoghurt or labneh.

Prep time: 30 minutes (plus draining and freezing time)

Cook time: 10 minutes

Serves: 4–5

For the apricot amasi

500ml amasi or Spinneysfood Full-Fat Greek Yoghurt

2 tbsp Spinneysfood Apricot Preserve

Spinneysfood Fine Sea Salt, to taste

1 lemon

For the pickled onion

1 brown onion

5cm piece fresh ginger

2 garlic cloves

½ tsp Eastern Fish Masala

1 tsp Spinneysfood Curry Powder

½ tsp Spinneysfood Ground Turmeric

4 Spinneysfood Whole Cloves

2 tbsp Spinneysfood Fine Grain White Sugar

1 tsp Spinneysfood Fine Sea Salt

80ml Spinneysfood Organic Red Grape Vinegar

2 tbsp Spinneysfood Bottled Drinking Water

For the fish

1 tsp Spinneysfood Ground Turmeric

½ tsp Spinneysfood Chilli Powder

½ tsp Spinneysfood Ground Cinnamon

½ tsp Spinneysfood Ground Ginger

Spinneysfood Sea Salt, to taste

500g firm white fish fillets

2 tbsp Spinneysfood Pure Sunﬂower Oil

For the fish cakes

Handful of Spinneysfood Fresh Parsley

1 large Spinneysfood Organic Free-Range Egg

100g Spinneysfood Mashed Potato

2 tbsp breadcrumbs

4 tbsp Spinneysfood Pure Sunﬂower Oil

Spinneysfood Natural Sea Salt Flakes, to taste

Handful of Spinneysfood Fresh Mint, to serve

1 Line a sieve with muslin, set it over a bowl and spoon in the amasi to drain overnight in the fridge. 2 Slice the onion and mince the ginger and garlic, then add them to a pot with the rest of the pickling ingredients and simmer for 8–10 minutes on low until the onion slices are soft but still crisp. Set aside. 3 Mix the dry spices for the fish and coat the fillets well. Heat the oil in a pan and fry the fish for a few minutes per side until golden. 4 Flake the cooked fish into a large bowl. Finely chop the parsley. Add the egg, mashed potato, breadcrumbs and parsley to the fish along with 3–4 spoonfuls of pickled onions. Mix and shape into small patties. 5 Freeze the patties for 30 minutes to firm up, then pan-fry in hot oil until crisp and golden. Drain on paper towels and sprinkle with flaky salt. 6 Stir the apricot jam, salt and lemon zest through the drained amasi. 7 Serve the warm pickle fish cakes with the apricot amasi, leftover pickled onion and fresh curry leaves.

BRAAIED GARLIC-BUTTER CRAYFISH WITH BABY MARROW SLAW

South African crayfish is delicious! If you can´t find this – lobster will work just as well halved, basted in garlicky butter and flame-grilled in their shells –simple, smoky indulgence served with a crisp baby marrow slaw.

Prep time: 25 minutes

Cook time: 15 minutes

Serves: 4

For the crayfish

4 garlic cloves

1 lemon

Handful of Spinneysfood Fresh Parsley

150g Spinneysfood Salted Butter

4 crayﬁsh or lobster tails

For the slaw

3 baby marrows

1 Granny Smith Apple

1 Spinneysfood Spring Onion

1 lemon

1 tbsp wholegrain mustard

2 tbsp Spinneysfood Full-Fat Greek Yoghurt

Spinneysfood Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

Handful of Spinneysfood Fresh Mint

1 Mince the garlic, zest and juice the lemon. Finely chop the parsley and set aside. 2 Melt the butter in a small pan over a low heat. Once melted, add the garlic and lemon zest before it browns. Simmer for 1 minute, then remove from the heat and stir in the lemon juice. 3 Cut the crayfish in half lengthways and brush all over with the garlic butter. Season and set aside.

4 Julienne the baby marrow and green apple. Finely slice the spring onion and toss together in a bowl. 5 Juice the lemon and mix the juice with the mustard, yoghurt, salt and pepper in a small bowl, then toss with the slaw. Cover and chill. 6 Preheat a braai or griddle to high. Grill crayfish flesh-side down for 2–3 minutes until lightly charred. Flip, baste with more garlic butter and cook for 1–2 minutes more. 7 Serve the crayfish with the chilled slaw and a sprinkle of fresh parsley.

CRISPY ONION AND CORIANDER CURRY OYSTERS

Plump oysters are topped with a punchy coriander curry sauce, cooling coconut and cucumber and ﬁnished with a crunchy fried onion and curry leaf crumb.

Prep time: 25 minutes

Cook time: 5 minutes

Makes: 12 oysters

For the coriander curry

1 Spinneysfood Spring Onion

4 tbsp Spinneysfood Pure Sunﬂower Oil

20 fresh curry leaves

1 garlic clove

1 tsp Spinneysfood Ground Coriander

1 tsp Spinneysfood Curry Powder

2 limes

Handful of Spinneysfood Fresh Coriander

4 tbsp coconut milk

Spinneysfood Fine Sea Salt, to taste

For the oysters

2 Spinneysfood Organic Cucumbers

50g Waitrose Crispy Fried Onions

12 fresh oysters, shucked and on half the shell

1 Finely slice the spring onion. Heat the oil in a small pot with a lid, drop in the curry leaves and quickly cover as they’ll splutter. After 30 seconds, remove the crispy leaves and set aside.

2 Add the garlic and spring onion to the oil and toast lightly, then stir in the coriander and curry powder. Cook for 1 minute, remove from the heat and cool. 3 Juice the limes. Add the curry oil, fresh coriander, coconut milk, lime juice and salt to a blender and blitz until smooth and creamy. Chill until ready to use. 4 Finely dice the cucumbers. Mix the crispy onions with half the fried curry leaves to make a crunchy crumb.

5 Nestle the oysters onto crushed ice or salt. Spoon a few cucumber cubes into each shell, then add a drizzle of curry sauce and top with the onion crumb. Scatter over fried curry leaves and serve with lime wedges.

CREAMY GARLIC, LEMON AND DILL MUSSELS WITH FENNEL SALAD

Inspired by the nutrient-rich West Coast – home to towns such as Saldanha Bay and Langebaan where mussels are sustainably harvested – this dish lets simple

ﬂavours shine.

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 4

1kg fresh mussels

For the fennel salad

1 large fennel bulb

Handful of Spinneysfood Fresh Dill

1 lemon

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the mussels

1 medium white onion

1 celery stalk

3 garlic cloves

Handful of Spinneysfood Fresh Parsley

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1L Spinneysfood Bottled Drinking Water

500ml vegetable stock

125ml single cream

1 lemon

2 tbsp Spinneysfood Salted Butter, chilled

1 tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Black Pepper, freshly ground, to taste

To serve

4 slices sourdough bread

1 Soak the cleaned mussels in a large bowl of cold salted water for 30 minutes to draw out any sand. 2 Using a mandolin, thinly slice the fennel. Finely chop the dill and juice the lemon, then toss the fennel with the dill, lemon juice, olive oil, salt and pepper and set aside. 3 Finely dice the onion, slice the celery, crush the garlic and finely chop the parsley leaves and stems. 4 Heat the olive oil in a large pot over a medium heat. Sauté the onion, celery and parsley stems for 5–7 minutes until soft, then add the garlic and cook for 2 more minutes until lightly golden. 5 Increase the heat to high, add the mussels, pour in the water and vegetable stock, cover and steam for 5 minutes until opened, discarding any that remain closed. 6 Stir in the cream, a squeeze of lemon juice and cold butter to emulsify, then add the chopped parsley, salt and a crack of black pepper. 7 To serve, place the toasted sourdough on each plate, spoon over the mussels and broth, and top with the fennel salad and the leftover parsley leaves.

Pickle fish cakes with apricot amasi

Braaied garlic butter crayfish with baby marrow slaw

Crispy onion and coriander curry oysters

TOP TIP!

Serve mussels in or out of the shell – it’s all about how hands-on you want the experience to be.

Creamy garlic, lemon and dill mussels with fennel salad

Peri-peri garlic prawns with savoury slappap

PERI-PERI GARLIC PRAWNS WITH SAVOURY SLAPPAP

This bold, tangy sauce made with bird’s eye chillies, garlic, lemon and vinegar brings Portuguese-African heat to juicy prawns and creamy maize meal.

Prep time: 20 minutes (plus marination time)

Cook time: 30 minutes

Serves: 4

For the peri-peri prawns

2 bird’s eye chillies

4 garlic cloves

1 tbsp Spinneysfood Smoked Ground Paprika

1 tbsp Spinneysfood Dried Oregano

1 tbsp Spinneysfood Fine Grain White Sugar

80ml Spinneysfood Mediterranean Extra Virgin Olive Oil

4 tbsp Spinneysfood Bottled Drinking Water

1 tbsp Spinneysfood Organic Red Grape Vinegar

1 lemon

Spinneysfood Sea Salt, to taste

1kg large prawns, deveined

For the slappap

600ml vegetable stock

1 tsp Spinneysfood Fine Sea Salt

100g Iwisa Super Maize Meal

½ tsp Spinneysfood Ground White Pepper

1 tsp Spinneysfood Garlic Powder

2 tbsp Spinneysfood Salted Butter

1 To make the marinade, blend the chillies, garlic, paprika, oregano, sugar, olive oil, water, vinegar and lemon juice until smooth and vibrant. Season with salt. 2 Coat the prawns in the marinade, cover and refrigerate for at least 30 minutes or up to 2 hours.

3 To make the slappap, bring the vegetable stock and salt to a simmer in a medium-sized saucepan. Gradually whisk in the maize meal, stirring constantly to prevent lumps. 4 Once thick, reduce to a low heat, cover and cook for 25–30 minutes, stirring occasionally. Stir in the white pepper, garlic powder and butter until smooth and spoonable. 5 Heat a griddle pan or braai to medium-high. Grill the prawns for 2–3 minutes per side until charred, pink and just cooked through. 6 Serve the peri-peri prawns over generous spoonfuls of slappap with lemon wedges on the side.

Ask your Spinneys fishmonger for the freshest seafood to make these dishes.

Dibba Bay Oysters

Fresh squid

Nile Perch fillets

Large prawns

Kinkawooka Shellfish Australian Blue Mussels

the word s p read

Lusciously smooth and silky, Philadelphia Cream Cheese adds subtle fl avour and richness to a variety of dishes

Creamy biltong, caramelised onion and peppadew quiche

Jalapeño-stuffed mushrooms with chutney sauce

CREAMY BILTONG, CARAMELISED ONION AND PEPPADEW QUICHE

Known as souttert, meaning savoury tart in Afrikaans, this quiche is made with ready-made pastry and features the classic South African ﬂavour combination of salty-sweet, with biltong, peppadews and caramelised onion.

Prep time: 20 minutes

Cook time: 55 minutes

Serves: 6–8

Spinneysfood Unsalted Butter or non-stick spray, for greasing

500g Jus-Rol Frozen Shortcrust Pastry Block, thawed

For the filling

4 tbsp Belazu Caramelised Onion Flavour Hack

50g peppadews or pickled capsicum

2 large Spinneysfood Organic Free-Range Eggs

125g Philadelphia Light Cream Cheese

125ml Spinneysfood Full-Fat Fresh Cow’s Milk

1 tsp Dijon mustard

¼ tsp Spinneysfood Cayenne Pepper

½ tsp Spinneysfood Fine Sea Salt, to taste

¼ tsp Spinneysfood Ground White Pepper

113g Spinneysfood Grated Mature Cheddar

100g Spinneysfood Sliced Biltong

To serve

Handful of Spinneysfood Fresh Parsley

Equipment needed

Baking paper and pastry weights/dried beans, for blind baking

1 Preheat the oven to 180°C or gas mark 4. Lightly grease a 25cm loose-bottomed tart or quiche tin. 2 Roll out the ready-made shortcrust pastry on a lightly floured surface to fit the tin. Line the tin with the pastry, letting it overhang slightly, then trim and prick the base with a fork. Line the pastry with baking paper and fill with baking weights or dried beans. 3 Bake for 20 minutes, then remove the paper and weights. Return to the oven for an additional 5–8 minutes, until the base is dry and lightly golden. Remove and allow to cool slightly. 4 In a bowl, stir the caramelised onion and peppadews together. In a mixing bowl, whisk together the eggs, cream cheese, milk, mustard, cayenne pepper, salt and white pepper until smooth. 5 Scatter ¾ of the grated cheese across the baked pastry base. Top with the onion and peppadew mixture, followed by the sliced biltong. Gently pour over the egg

mixture. Sprinkle the remaining cheese on top. 6 Bake for 30–35 minutes, or until the filling is golden brown and just set in the centre. Allow the quiche to cool for 10–15 minutes. 7 Finely chop the parlsey and scatter over the quiche before slicing and serving.

JALAPEÑO-STUFFED MUSHROOMS WITH CHUTNEY SAUCE

This is a hearty appetiser featuring meaty mushrooms stuffed with a zesty mixture of Philadelphia light cream cheese, pickled jalapeños and breadcrumbs, served with a tangy sauce on the side.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

8 large Spinneysfood Brown or White Mushrooms

2–3 pickled jalapeño peppers

2 garlic cloves

2 tsp Spinneysfood Mediterranean Extra Virgin Olive Oil

113g dried breadcrumbs

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Coriander

135g Philadelphia Light Cream Cheese

VEGGIE

45g Spinneysfood Grated Mature Cheddar

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1–2 tbsp Spinneysfood Pure Sunﬂower Oil, for drizzling

For the dipping sauce

4 tbsp Mrs. Ball’s Original Chutney

2 tbsp Spinneysfood Full-Fat Greek Yoghurt

2 tbsp Philadelphia Light Cream Cheese

½ tsp lemon juice

1 tbsp pickled jalapeño brine (from the jar)

1 Preheat the oven to 180°C or gas mark 4. Line a large baking sheet with baking paper and set aside. 2 Remove the stems from the mushrooms and roughly chop them. Finely chop the jalapeño and crush the garlic.

3 Heat the olive oil in a small frying pan over a medium heat. Add the chopped mushroom stems, jalapeño and garlic. Sauté for 3-4 minutes, stirring often, until softened and any liquid has evaporated. Add the breadcrumbs and sauté to toast lightly, approx. 3 minutes. Remove from the heat and allow to cool slightly.

4 Finely chop the parsley and coriander. 5 In a bowl, combine the sautéed vegetables with the cream cheese, grated Cheddar and herbs. Season with salt and pepper. Stir until smooth and creamy. 6 Generously fill each mushroom cap with the cheese mixture and arrange them in the baking dish. Drizzle over the sunflower oil.

7 Bake in the oven for 15–20 minutes, or until golden on top and the mushrooms are tender.

8 Meanwhile, whisk together all the ingredients for the sauce. 9 Serve the hot stuffed mushrooms with a bowl of the chutney sauce for dipping.

BROWN ONION AND CREAM CHEESE POTATO BAKE

This creamy, indulgent potato bake is a nostalgic South

African braai favourite, made even richer with the addition of smooth cream cheese.

Prep time: 15 minutes

Cook time: 1 hour 30 minutes

Serves: 6-8

1 tbsp Spinneysfood Unsalted Butter

1kg Maris Piper Potatoes, unpeeled

2 garlic cloves

250ml single cream

100g Philadelphia Regular Cream Cheese

1 tsp Spinneysfood Ground White Pepper

1 tsp Spinneysfood Dried Rosemary

1 packet (approx. 50g) brown onion soup powder

50g Spinneysfood Grated Mature Cheddar Cheese

1 Preheat the oven to 180°C or gas mark 4. Lightly butter a large, shallow ovenproof dish. 2 Using a sharp knife or mandolin, slice the potatoes into 5mm-thick slices. Arrange them in layers in the buttered dish. 3 Peel and crush the garlic. In a jug, whisk together the cream, softened cream cheese, garlic, pepper, rosemary and onion soup powder until smooth. 4 Pour over the potatoes. Cover the dish with aluminium foil and bake 1 hour, then remove the foil and bake for a further 25-30 minutes, or until golden and cooked through and most of the liquid has been absorbed. 5 Remove the foil. Sprinkle the Cheddar cheese evenly over the top. Bake for 5–10 minutes, or until the cheese is bubbling and golden. 6 Serve warm.

ROOIBOS CHELSEA BUNS WITH CREAM CHEESE ICING

These soft and aromatic Chelsea buns are infused with rooibos tea and studded with rooibos-tea soaked raisins.

Prep time: 30 minutes (plus prooﬁng time)

Cook time: 25 minutes

Makes: 12

For the dough

250ml Spinneysfood Full Fat Fresh Cow’s Milk

2 rooibos tea bags

60g Spinneysfood Unsalted Butter

730g Spinneysfood All-Purpose Flour

55g Spinneysfood Fine Grain White Sugar

2 tsp instant yeast

2 tsp Spinneysfood Fine Sea Salt, to taste

2 large Spinneysfood Organic Free-Range Eggs

For the filling

100g Spinneysfood Raisins

125ml boiling Spinneysfood Bottled Drinking Water

2 rooibos tea bags

115g Spinneysfood Unsalted Butter, softened

130g Spinneysfood Light Muscovado Sugar

1 tbsp Spinneysfood Ground Cinnamon

For the cream cheese icing

115g Philadelphia Original Cream Cheese

30g Spinneysfood Unsalted Butter

300g Spinneysfood Super Fine Icing Sugar

½ tsp vanilla extract

1 In a small saucepan, gently heat the milk until it steams but does not boil. Remove from the heat, add the rooibos tea bags and steep for 5–10 minutes. Squeeze and discard the bags. Add the butter to the warm milk and let it melt. Let the mixture cool to approx. 40–45°C (warm to the touch, not hot). 2 In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, yeast and salt. Pour in the rooibos milk mixture and the eggs. Mix until just combined, then switch to the dough hook. 3 Knead on medium speed for 4–5 minutes until the dough is smooth and slightly tacky (or knead by hand for 8–10 minutes). Cover the bowl and let it rise in a warm spot for approx. 1 hour, or until it has doubled in size. 4 To make the filling, place the raisins in a small bowl and add the boiling water and tea bags. Allow the raisins to soak. 5 Mix the softened butter, brown sugar and cinnamon in a small bowl to form a spreadable paste. 6 Lightly flour a clean surface and roll out the dough into a 50cm x 35cm rectangle. Spread the cinnamon filling evenly across the surface. Squeeze the rooibos tea out the raisins and scatter them over the filling. Reserve the remaining rooibos tea. Cut the rectangle into 12 strips. Roll each strip up tightly to form spirals. 7 Place the rolls into a greased 22cm x 33cm baking dish, spacing them slightly apart. Cover and proof for 30–40 minutes, until puffy. 8 Preheat the oven to 180°C, gas mark 4. 9 Bake the buns for 25–30 minutes, or until golden and cooked through (the internal temperature should be approx. 85°C). Remove from oven and cool slightly. 10 In a medium-sized bowl, beat the cream cheese and butter together until smooth. Add the icing sugar, vanilla extract and enough leftover tea to make it spreadable. 11 Spread the icing over the buns. Serve them warm or at room temperature.

VEGGIE

TOP TIP!

If you don’t have brown onion soup powder, substitute with any soup powder such as potato and leek, or cream of mushroom.

Rooibos Chelsea buns with cream cheese icing

Brown onion and cream cheese potato bake

Ons gaan nou braai

(We’re going to BBQ now!)

Whether cooked over wood or coal, braais are a deeply rooted South African tradition — more than just a way to grill, they’re a celebration of avour, re and community. This guide explores three distinct styles, each shaped by the country’s rich blend of cultures and personal touches

Shisa nyama spiced chicken wings

Amagwinya

Spinach morogo

Chakalaka beef short ribs

Shisa nyama

Shisa nyama means “burnt meat” in Zulu and refers to township braai spots where smoke, music and sizzling meat draw crowds from all walks of life. Expect boerewors, chakalaka, pap and plenty of drinks. Each venue offers its own twist, but all deliver big flavour and an unforgettable, no-frills vibe.

AMAGWINYA

Whether known as amagwinya or vetkoek, these golden, deep-fried buns are a true South African favourite. Made from a simple yeasted dough, they puff up in hot oil to reveal a soft, bread-like centre. Delicious plain or stuffed, they can be ﬁlled with sweet jam, chocolate or berries, or savoury mince, cheese and vegetables – even served alongside soup.

Prep time: 25 minutes (plus prooﬁng time)

Cook time: 30 minutes

Makes: 8

500g Spinneysfood All-Purpose Flour

1 tbsp instant yeast

3 tbsp Spinneysfood Fine Grain White Sugar

1 tsp Spinneysfood Fine Sea Salt

375ml Spinneysfood Bottled Drinking Water

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil, plus extra for drizzling

1l Spinneysfood Pure Sunﬂower Oil, for frying

1 Combine all the ingredients in a large bowl to form a stiff dough. Oil your hands and knead for 5 minutes until smooth. 2 Place the dough in a well-oiled bowl, drizzle extra oil over the top, cover and set at room temperature for 2 hours or until doubled in size. 3 Turn the dough out onto a lightly floured surface and gently punch it down to release the air. Divide into small balls, approx. 40g each. 4 Fill a deep pot halfway with the oil. Heat to 180°C. 5 Carefully add the dough balls in batches, turning regularly until golden brown on all sides. 6 Transfer the cooked balls to a paper towel-lined plate to drain excess oil.

SHISA NYAMA SPICED CHICKEN WINGS

These shisa nyama spiced chicken wings are bold, smoky and packed with classic braai ﬂavours. Perfectly marinated and either oven-baked or ﬂame-grilled, they’re a must for any casual gathering.

Prep time: 10 minutes (plus marination time)

Cook time: 35 minutes

Serves: 4

For the shisa nyama spice

1 tbsp Spinneysfood Smoked Ground Paprika

1 tsp Spinneysfood Garlic Powder

1 tsp Spinneysfood Ground Coriander

1 tsp Spinneysfood Onion Powder

½ tsp Spinneysfood Chilli Powder

1 tsp Spinneysfood Dried Oregano

For the chicken wings

½ lemon

3 tbsp Spinneysfood Pure Sunﬂower Oil

8 Spinneysfood Fresh Chicken Wings

1 tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Black Pepper, freshly ground

1 In a bowl, whisk together the spices. 2 Juice the lemon and add to the spices along with the oil. Mix well. 3 Place the chicken wings in a large bowl or resealable bag. Add the paste and toss to coat. Refrigerate overnight.

4 Preheat the oven to 200°C, gas mark 6, or prepare a braai to medium-high heat.

5 Arrange the wings on a tray or braai and cook for approx. 30–35 minutes, turning occasionally, until golden and cooked through.

6 Serve immediately.

SPINACH MOROGO

Morogo is a traditional South African leafy green dish. It typically includes a variety of greens like amaranth, cowpea leaves or even chard, sautéed simply with onions, garlic and sometimes tomatoes.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

1 medium brown onion

1 garlic clove

300g Spinneysfood Red Chard

2 beefsteak tomatoes

1 tbsp Spinneysfood Pure Sunﬂower Oil

½ tsp Spinneysfood Fine Sea Salt

¼ tsp Spinneysfood Black Pepper, freshly ground

1 Finely chop the onion and mince the garlic. Remove the ribs from the chard and roughly chop. Dice the tomatoes. 2 Heat the oil in a large pan. Once hot, sauté the onion until translucent. Add the garlic and cook for 1 minute. 3 Add the spinach and tomato. Cover and cook over a low heat for approx. 8–10 minutes, or until wilted.

4 Season with salt and pepper. 5 Serve while warm, as a side.

CHAKALAKA BEEF SHORT RIBS

For the most tender, fall-off-the-bone ribs, cook them low and slow over indirect heat and resist the urge to rush. For a smoky, braai-style taste, baste the ribs with the leftover marinade or a little oil while cooking to keep them juicy and caramelised.

Prep time: 15 minutes (plus marination time)

Cook time: 2½ hours

Serves: 4

For the ribs

2 tbsp Spinneysfood Pure Sunﬂower Oil

2 tbsp Spinneysfood Light Muscovado Sugar

2 tsp Spinneysfood Smoked Paprika

1 tsp Spinneysfood Ground Coriander

1 tsp Spinneysfood Chilli Flakes

1 tsp Spinneysfood Fine Sea Salt

1 tsp Spinneysfood Black Pepper, freshly ground 1 kg grass-fed beef short ribs

For the chakalaka

1 medium brown onion

1 Spinneysfood Green Capsicum

1 garlic clove

2 tbsp Spinneysfood Pure Sunﬂower Oil

1 tbsp Spinneysfood Curry Powder

1 x 400g tin Spinneysfood Chopped Italian Tomatoes

1 x 400g tin Spinneysfood Baked Beans

1 tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Black Pepper, freshly ground

1 Place the short ribs in a large bowl. Combine the oil, sugar, spices and seasoning in a large bowl to form a paste. Place the ribs in the bowl and toss well to coat completely. Set aside to marinate for at least 1 hour or overnight in the fridge. 2 Preheat the braai to medium heat. Cook the short ribs low and slow over indirect heat for approx. 1½–2 hours, turning occasionally, until tender. 3 To make the chakalaka, finely chop the onion and capsicum, then mince the garlic. 4 Heat the oil in a medium-sized pot, and sauté the onion and capsicum until soft. Add the garlic and curry powder and sauté for a further 2–3 minutes. 5 Stir in the tomatoes and beans. Simmer for approx. 15 minutes, or until slightly reduced. Season to taste. 6 Serve the short ribs with the chakalaka.

Everyday braai

A quick, easy braai is less about the food and more about the ritual of coming together. Friends and family gather around the fire – usually outdoors, but sometimes inside too – to cook, talk and linger. It’s a relaxed way to spend an afternoon or evening, often with sport on in the background and drinks in hand.

BRAAIED MIELIES WITH CHUTNEY BUTTER

Smoky, sweet and buttery, these braaied mielies are brushed with a sweet and salty chutney butter that melts deliciously over the hot, charred corn.

Prep time: 10 minutes

Cook time: 15-20 minutes

Serves: 8

100g Spinneysfood Salted Butter

2 tbsp Mrs. Ball’s Chutney

1 tsp Spinneysfood Smoked Paprika

½ tsp Spinneysfood Fine Sea Salt

8 mielies (sweetcorn corn on the cob)

1 Preheat the braai to medium heat. 2 In a small bowl, mix the butter, chutney, smoked paprika and salt until well combined. 3 Place the mielies onto the braai, turning regularly for approx. 15–20 minutes until charred and cooked through. 4 Brush the chutney butter over the mielies as soon as they come off the braai. 5 Serve immediately.

BRAAI SPICE T-BONE STEAK

A T-bone steak includes both a tender fillet and a flavourful sirloin, separated by a T-shaped bone that can slow down cooking slightly. Because the fillet side cooks faster, it’s best to position that part over gentler heat to avoid overcooking while the sirloin finishes.

Prep time: 10 minutes

Cook time: 6-8 minutes

Serves: 4-6

1 large T-bone steak

2 tbsp Spinneysfood Pure Sunﬂower Oil

2 tbsp Ina Paarman’s Braai and Grill Seasoning

½ tsp Spinneysfood Natural Sea Salt Flakes

1 Bring the steak to room temperature for approx. 30 minutes. 2 Rub both sides with oil and season generously with braai and grill seasoning spice.

3 Prepare the braai with medium to high coals.

4 Place the steak over direct heat and cook for 4–5 minutes per side, depending on thickness and preferred doneness. 5 Position the sirloin side over hotter coals and the fillet (smaller side)

over slightly cooler coals to avoid overcooking.

6 Remove the steak from the braai, cover with foil and rest for 5–10 minutes. 7 Once ready to serve, sprinkle with salt flakes and slice down either side of the bone. Cut into strips and serve.

ROCKET, FETA, BUTTERNUT AND BEETROOT SALAD

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4-6

For the salad

400g cubed butternut

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

½ tsp Spinneysfood Fine Sea Salt

200g cooked beetroot

150g Spinneysfood Feta Cheese

100g Spinneysfood Rocket

To serve

Spinneysfood Glaze with Balsamic Vinegar of Modena

1 Preheat the oven to 200°C, gas mark 6.

2 Add the butternut to a roasting dish and toss with 2 tablespoons of olive oil and salt. Roast for 25-30 minutes, or until tender and lightly caramelised on the edges. 3 Let the butternut cool. Cube the beetroot and dice the feta.

4 Arrange the rocket leaves on a large serving platter. Top with the butternut, beetroot and feta cheese, crumbling some into smaller pieces.

5 Drizzle the remaining olive oil over and serve with balsamic glaze on the side.

CLASSIC BOEREWORS

Boerewors is a traditional South African sausage made from coarsely ground beef and a fragrant blend of spices like coriander, cloves, nutmeg and black pepper. Its name means “farmer’s sausage” in Afrikaans, and it’s known for its juicy, hearty texture.

Prep time: 5 minutes

Cook time: 15-20 minutes

Serves: 4-6

800g Spinneysfood Traditional Beef Boerewors

1 Preheat the braai to medium heat. 2 Place the boerewors coil onto the grill over indirect heat. This helps cook it through without burning the outside. 3 Cook for 15–20 minutes, turning the coil gently every few minutes with tongs to ensure even browning. Avoid piercing the sausage as this causes it to lose its juices and dry out. Boerewors is ready when nicely browned and cooked through, with juices running clear. 4 Serve straight off the braai, rest for a few minutes before slicing into bitesized pieces.

CHEESY WHOLEGRAIN MUSTARD POTATO BAKE

A creamy, golden potato bake layered with wholegrain mustard and melted cheese. It’s rich, herby, comforting and perfect for any braai or family meal.

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 6

For the potato bake

800g Spinneysfood Nicola Potatoes

2 garlic cloves

Handful of Spinneysfood Fresh Thyme

1 tbsp Spinneysfood Salted Butter

1 tsp Spinneysfood Fine Sea Salt

1 tsp Spinneysfood Black Pepper, freshly ground

150g Spinneysfood Mature Cheddar Grated

100g Spinneysfood Grated Mozzarella

2-3 tbsp wholegrain mustard

500ml double cream

1 Preheat the oven to 200°C, gas mark 6.

2 Thinly slice the potatoes, leaving the skin on. Mince the garlic and pick the thyme leaves.

3 Butter a large baking dish. Arrange half the sliced potatoes on the base. Season with salt and pepper. Scatter over fresh thyme and spread half of each cheese over the potatoes. 4 Layer the remaining potatoes on top and season again. Mix the mustard and cream in a jug and pour evenly over the potatoes. Sprinkle the remaining cheese over the top. 5 Cover with foil and bake for 30 minutes. Remove the foil and bake for further 15 minutes more until golden and bubbling.

Braai spice T-bone steak

Braaied mielies with chutney butter

Cheesy wholegrain mustard potato bake

Classic boerewors

Rocket, feta, butternut and beetroot salad

Malay smoor

Curried apricot lamb sosaties

Braaied pumpkin with cinnamon sugar and almonds

Malay yellow rice with raisins

Cape Malay braai

Shaped by the Cape Malay community, this South African barbecue tradition blends local ingredients with Indonesian, Malaysian and East African influences. Rooted in the Western Cape –particularly around Cape Town – it’s defined by aromatic spice marinades, sweet-savoury chutneys and sauces, and sides such as yellow rice with raisins, sambals and braaied vegetables.

MALAY SMOOR

Malay Smoor is a fragrant Cape Malay condiment made by simmering tomatoes, onions, carrots and capsicum with warm spices like coriander and cinnamon, balanced with a touch of chutney and ﬁnished with fresh coriander.

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 6

1 large brown onion

1 large ripe tomato

1 Spinneysfood Red Capsicum

2 garlic cloves

1 medium carrot

2 tbsp Spinneysfood Pure Sunﬂower Oil

1 tsp Spinneysfood Ground Coriander

½ tsp Spinneysfood Ground Cinnamon

2 tbsp tomato paste

1 x 400g tin Spinneysfood Chopped Italian Tomatoes

1 tbsp Mrs Ball’s Original Chutney

½ tsp Spinneysfood Fine Grain White Sugar

1 tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Black Pepper, freshly ground

Handful of Spinneysfood Fresh Coriander

1 Finely dice the onion, tomato and capsicum. Mince the garlic and grate the carrot. 2 Heat the oil in a medium-sized pan over a medium heat. Sauté the onion for 8 minutes until soft and golden. 3 Add the garlic, carrot, capsicum, ground coriander and cinnamon. Cook for 5 minutes until golden on the edges. 4 Stir in the tomato paste and cook for 1 minute, then add the fresh and tinned tomatoes, chutney, sugar, salt and pepper. 5 Simmer uncovered for 20–25 minutes until thickened, stirring occasionally.

6 Finish with finely chopped coriander.

CURRIED APRICOT LAMB SOSATIES

Curried apricot lamb sosaties are South African skewers of lamb rump cubes marinated in curry spices, threaded with dried apricots, bay leaves and onion, combining savoury, spicy and sweet ﬂavours.

Prep time: 20 minutes (plus marination time)

Cook time: 25 minutes

Makes: 6

800g Spinneysfood Australian Lamb Rump

1 large red onion

2 garlic cloves

5cm piece of fresh ginger

3 tbsp Spinneysfood Sunﬂower Oil

2 tbsp Spinneysfood Mild Curry Powder

1 tbsp Spinneysfood Garam Masala

1 tsp Spinneysfood Ground Turmeric

2 tbsp Spinneysfood Organic White Grape Vinegar

1 tbsp Mrs. Ball’s Original Chutney

1 tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Black Pepper, freshly ground

30 Spinneysfood Bay Leaves

30 Spinneysfood Dried Apricots

1 Cut the lamb rump into 3cm cubes. 2 Peel and quarter the onion, dividing it into petals. Mince the garlic and grate the ginger. In a large bowl, mix the oil with the ginger, garlic, dry spices, vinegar, chutney and seasoning to form a marinade. Add the lamb cubes and toss to coat evenly. Cover and marinate for at least 4 hours or overnight. 3 Heat the braai to medium-hot coals. 4 Place two skewers 1cm apart and thread one lamb cube over both skewers. Follow with a bay leaf and two dried apricots on each skewer. Repeat this process until all the meat has been used up. 5 Braai over medium heat for 15–20 minutes, turning regularly, until cooked and slightly charred. 6 Rest for 5 minutes before serving.

MALAY YELLOW RICE WITH RAISINS

This lightly sweet, warmly spiced rice is a Cape Malay classic, perfect with bobotie, braais, or curry dishes.

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 4

200g Spinneysfood Basmati Rice

500ml Spinneysfood Bottled Drinking Water

¼ tsp Spinneysfood Ground Turmeric

½ tsp Spinneysfood Ground Cinnamon

½ tsp Spinneysfood Fine Sea Salt

2 tbsp Spinneysfood Light Muscovado Sugar

3 tbsp Spinneysfood Raisins

1 tbsp Spinneysfood Salted Butter

1 Rinse the rice a few times, until the water runs clear. 2 In a saucepan, combine the rice, water, turmeric, cinnamon, salt, sugar and raisins. Bring to a boil, then reduce heat to low and cover with the lid. Simmer for 15–20 minutes, or until the water is absorbed and the rice is tender. 3 Stir in the butter and fluff with a fork before serving as a side with braaied meat.

BRAAIED PUMPKIN WITH CINNAMON SUGAR AND ALMONDS

A nostalgic South African side dish with a smoky twist, sweet pumpkin slices grilled over the coals and ﬁnished with warm cinnamon sugar and crunchy almonds.

Prep time: 10 minutes

Cook time: 25-30 minutes

Serves: 4

500g pumpkin

2 tbsp Spinneysfood Pure Sunﬂower Oil

½ tsp Spinneysfood Fine Sea Salt

2 tbsp Spinneysfood Light Muscovado Sugar

1 tsp Spinneysfood Ground Cinnamon

30g ﬂaked almonds, toasted

2 tbsp Spinneysfood Salted Butter

1 Slice the pumpkin into wedges and toss with the olive oil and a pinch of salt. 2 Place on the braai over medium, indirect heat and cook for 20–30 minutes, turning occasionally, until the pumpkin is tender and lightly charred. 3 Mix the sugar and cinnamon together. 4 Once the pumpkin comes off the braai, sprinkle with the cinnamon sugar and scatter over the toasted almonds flakes. Serve warm, with a little butter, if desired.

Karoo braai

This braai is inspired by the Karoo – a vast, semi-arid region spanning the Western, Northern and Eastern Cape in South Africa. Known for dramatic landscapes and historic towns, the Karoo is famed for its premium lamb that has a distinct herby flavour and aroma. Alongside this, venison, roosterkoek, tangy chutneys and preserves, and seasonal produce from the region’s small farms is also popular.

PUMPKIN FRITTERS

These pumpkin fritters, or pampoenkoekies, are crispy on the outside, soft and ﬂuffy on the inside, and ﬁnished with a rich, spiced caramel sauce. This dish, although sweet, is often served as a side for braais or even at weddings. Turn to page 55 for another pumpkin fritter recipe.

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4-6

For the pumpkin fritters

250g pumpkin purée

1 large Spinneysfood Organic Free-Range Egg

120g Spinneysfood All-Purpose Flour

1 tbsp Spinneysfood Fine Grain White Sugar

1 tsp Spinneysfood Baking Powder

1 tsp bicarbonate of soda

1 tsp Spinneysfood Ground Cinnamon

½ tsp Spinneysfood Fine Sea Salt

1L Spinneysfood Pure Sunﬂower Oil, for frying

For the caramel sauce

200g Spinneysfood Raw Sugar

4tbsp Spinneysfood Bottled Drinking Water

85g Spinneysfood Unsalted Butter

120ml double cream

1 tsp vanilla extract

Pinch of Spinneysfood Fine Sea Salt

1 In a mixing bowl, combine the pumpkin purée, egg, flour, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Mix well to form a smooth batter. Cover the batter and set aside.

2 Heat the oil in a deep pot over a medium-high heat. To test if the oil is ready, drop in a small spoonful of batter — it should take approx. 8-10 seconds to begin browning. 3 Carefully drop spoonfuls of the batter into the hot oil, frying in batches for 2-3 minutes per side until golden brown. Remove the fritters and drain on paper towels to absorb excess oil. 4 To make the caramel sauce, combine the sugar and water in a large saucepan. Bring to a simmer and swirl until the sugar has evaporated. Once golden in colour, add the butter, cream, vanilla extract and salt and swirl to combine. 5 Remove from the heat

and drizzle over the pumpkin fritters. 6 Serve the fritters warm with any extra sauce on the side.

KAROO-STYLE LAMB CHOPS

Prep time: 10 minutes (plus marination time)

Cook time: 15 minutes

Serves: 4

4 garlic cloves

2 tbsp Spinneysfood Fresh Rosemary

3 sprigs Spinneysfood Fresh Thyme

1 lemon

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Black Pepper, freshly ground

8 lamb chops

1 Mince the garlic cloves. Finely chop the rosemary. Pick the thyme leaves off the stem. Zest and juice the lemon. Mix garlic, herbs, lemon juice, oil and seasoning together. 2 In a large dish, arrange the lamb chops, drizzle the marinade over and toss to coat evenly. Set aside at room temperature for 30 minutes. 3 Heat the braai to medium-high heat. Cook the lamb chops for approx. 3–4 minutes per side or until done to your liking. 4 Rest for 5 minutes before serving.

AARTAPPELSLAAI (POTATO SALAD)

For the best ﬂavour, let the salad chill in the fridge for at least an hour before serving.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

For the salad

800g baby potatoes

1 small red onion

3 hard boiled eggs from Spinneys deli

2 tsp Spinneysfood Fine Sea Salt, plus extra for seasoning

For the dressing

115g mayonnaise

1 tbsp Dijon mustard

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tbsp Spinneysfood Organic Apple Cider Vinegar

½ tsp Spinneysfood Fine Sea Salt

Spinneysfood Black Pepper, freshly ground, to taste

To serve

Spinneysfood Fresh Parsley

1 Peel and quarter the potatoes. Finely dice the onion. Quarter the eggs. 2 Place the potatoes in a large pot of salted cold water, bring to a boil and cook for 15–20 minutes or until tender. Drain and set aside until they come to room temperature. 3 In a large bowl, combine the mayonnaise, mustard, olive oil, apple cider vinegar, salt and pepper. Add the potatoes, eggs and onion. Gently mix to coat the potatoes completely. 4 Chill until ready to serve. Just before serving, scatter over chopped parsley.

BEEF OOPSIES

Sweet, sticky, and smoky — this dish combines crispy beef bacon and juicy maraschino cherries, marinated in cherry syrup and grilled to caramelised perfection. An irresistable sweet-and-savoury braai snack.

Prep time: 20 minutes (plus marination time)

Cook time: 20 minutes

Serves: 4

4 tbsp maraschino cherry syrup (from the jar)

450g beef bacon (or turkey bacon)

16 maraschino cherries (not glacé cherries)

1 Reserve 4 tablespoons of the maraschino cherry syrup. 2 Start threading the skewers with 1 maraschino cherry then fold and thread 3 slices of beef bacon. Repeat this pattern two more times, ending with a maraschino cherry. You should have 4 cherries and 9 slices of bacon per skewer. 3 Place the assembled skewers in a shallow dish and pour over the cherry syrup. Cover and refrigerate for at least 8 hours or overnight, turning occasionally to ensure even marination. Reserve any leftover marinade.

4 Preheat a grill or braai to medium heat. Grill the skewers, turning frequently and basting with the leftover syrup as they cook, until the bacon is crisp and caramelised to your liking. 5 Serve hot as a smoky, sweet-savoury snack or side dish.

Karoo-style lamb chops

Beef oopsies

Pumpkin fritters (pampoenkoekies)

Aartappelslaai (potato salad)

B R A AI

BROODJIES

Paprika salmon and sweet potato braai pie

It’s time to make space on the grill because these pies, rolls, toasties and breads are just as essential to the braai as the meat. They’re all made for sharing — and crisped perfectly over the coals

PAPRIKA SALMON AND SWEET POTATO BRAAI PIE

This pie comes together with cooked salmon ﬁllet from Spinneys deli and smoked potato wedges encased in golden pastry for a hearty meal by the ﬁre.

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 8

For the potatoes

2 medium sweet potatoes

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tsp Spinneysfood Smoked Paprika

1 tsp Spinneysfood Fine Sea Salt

125ml chicken stock

For the filling

1 lemon

Handful of Spinneysfood Fresh Dill

200g cooked salmon ﬁllet from Spinneys deli

1 tsp Spinneysfood Smoked Paprika

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

500g Just-Rol Frozen Puff Pastry

200g cream cheese

1 large Spinneysfood Organic Free-Range Egg

1 Heat the braai to medium heat or the oven to 180°C, gas mark 4. 2 Peel the sweet potatoes and chop them into wedges. Toss with the olive oil, smoked paprika and salt. Place in a foil

Quick yoghurt roosterkoek with charred spring onion butter

COOK’S NOTE

Make the dough up to 2 days in advance - just wrap it tightly and refrigerate until ready to braai. You can also add chopped herbs or grated cheese to the dough for more flavour.

tray or roasting dish and pour in the stock. Place the foil tray onto the coals and cover with foil or the lid of the braai. After 20 minutes, the potatoes should be fluffy and the stock should have evaporated. 3 Allow to cool slightly before using a fork to lightly mash into smaller pieces, keeping some chunks for texture. 4 Zest the lemon and finely chop the dill. Flake the salmon, removing the skin. Combine the lemon zest, dill, salmon flakes, paprika, salt and pepper. 5 Roll out one sheet of pastry. Grease the griddle with cooking spray before placing the pastry over it. Spread the cream cheese over it, leaving a 2cm border around the edge. Spoon the potato mixture on top of the cream cheese, followed by the seasoned salmon. Place the other layer of pastry over the top and seal the edges by pressing down with a fork. Beat the egg and brush over the top of the pastry. Close the top of the grill down to enclose the pie. Place onto the braai and brush the other side with the egg. 6 Ensure the coals are cool enough to slow-cook the pastry without burning it. Cook the pie for approx. 20–30

minutes, turning often, until golden and crisp. If the pastry is still not fully cooked through, finish it off in the oven at 200°C, gas mark 6 for approx. 10 minutes. 7 Slice while warm and serve immediately.

QUICK YOGHURT ROOSTERKOEK WITH CHARRED SPRING ONION BUTTER

This is a shortcut recipe for soft, chewy braai rolls made without yeast and cooked over the ﬁre for a smoky char.

Prep time: 15 minutes (plus resting time)

Cook time: 20 minutes

Makes: 8

For the dough

500g Spinneysfood Self-Raising Flour, plus extra for rolling

1 tsp Spinneysfood Baking Powder

1½ tsp Spinneysfood Fine Sea Salt

500g Spinneysfood Greek-Style Plain Yoghurt

For the butter

1 bunch of Spinneysfood Spring Onions

TOP TIP!

If you don’t want to bake in the braai, place the potbrood in a cast-iron pan and bake in the oven at 180°C, gas mark 4, for approx. 25–30 minutes.

‘Brood’ means bread and ‘-ji’e is a diminutive, so it literally means ‘little bread’ or ‘small sandwich’. In South Africa, a ‘braaibroodjie’ is the local term that refers to a toasted sandwich made on the braai.

Vanilla cardamon potbrood

Classic onion, cheese and tomato braai broodjie

1 lemon

250g Spinneysfood Salted Butter

½ tsp Spinneysfood Beech Wood-Smoked Sea Salt Flakes

1 Combine the dry ingredients for the dough in a large bowl. Add the yoghurt and gently fold together before turning out onto a lightly fl oured surface to knead. Knead gently for 5 minutes until the surface is smooth. Place into a clean bowl, cover with a damp towel and allow to rest while you prepare the butter.

2 Wash the spring onions and place them on the grill to char; alternatively over the fl ame on a gas hob, turning frequently until softened and golden brown. Set aside to cool. 3 Once cool, fi nely chop the spring onions. Zest the lemon into a bowl and combine with the chopped spring onions, softened butter and smoked salt fl akes. Set aside until serving.

4 To make the roosterkoek, divide the dough into 8 equal portions and shape into balls, pinching to seal at the bottom. Dust with a bit of extra fl our to ensure they don’t stick to the grill. Place directly on the grill over medium coals. Cook for 3 minutes per side before moving them to the edge of the braai on low

coals to cook through all the way. The rolls will feel light and airy when they are ready. 5 Serve warm with the charred spring onion butter and sea salt fl akes.

VANILLA CARDAMOM POTBROOD

Soft, ﬂuffy dough balls baked in cream with vanilla and cardamom, this sweet twist on classic potbrood is cooked in a potjie pot over the ﬁre.

Prep time: 15 minutes (plus prooﬁng time)

Cook time: 40 minutes

Serves: 6-8

For the dough

500g Spinneysfood White Bread Flour

2 tbsp Spinneysfood Fine Grain White Sugar

1 tsp Spinneysfood Fine Sea Salt

1 tsp vanilla powder

½ tsp ground cardamom

7g instant yeast

300ml Spinneysfood Bottled Drinking Water

2 tbsp Spinneysfood Pure Sunﬂower Oil

For the cream

2 tbsp Spinneysfood Salted Butter

250ml fresh single cream

100g Spinneysfood Light Muscovado Sugar

1 Heat the braai to medium heat. 2 In the base of a stand mixer, combine the fl our, sugar, salt, spices and yeast. In a jug, mix the warm water and oil, whisking to disperse the oil evenly. Pour the wet ingredients into the dry mixture and mix on medium speed for 10 minutes until the dough is smooth and comes easily away from the edges. 3 Cover with a damp cloth and allow to rise in a warm place for 1 hour or until the dough has doubled in size. 4 Knock the dough down and divide into 8 even-sized balls of approx. 105g each. Lightly grease a potjie pot or a medium-sized enamel pot and arrange the dough balls in an even layer. 5 Melt the butter then combine with the cream and half of the sugar in a glass jug. Whisk to combine. Pour over the dough balls and top them off with the remaining sugar for a crunchy topping. 6 Place the pot on the braai rack and cover with the lid and cook for 30–40 minutes, turning occasionally to avoid hot spots, until the bread is golden and the cream has evaporated. 7 Allow to rest for 5 minutes before serving with custard.

SUNDRIED TOMATO, OLIVE AND SAGE BEER BREAD

A no-knead loaf, make with non-alcoholic beer to give the bread its distinct ﬂavour and golden crust.

Prep time: 15 minutes

Cook time: 50 minutes

Makes: 1 regular loaf

375g Spinneysfood Self-Raising Flour

1 tbsp Spinneysfood Fine Grain White Sugar

1½ tsp Spinneysfood Fine Sea Salt

Handful of Spinneysfood Fresh Sage

80g Spinneysfood Sun-dried Tomatoes

80g Spinneysfood Pitted Black Olives

340ml non-alcoholic beer

1 Preheat the oven to 180°C, gas mark 4. Line a loaf tin with baking paper. 2 In a large bowl, combine the flour, sugar and salt. Finely chop the sage, sundried tomatoes and olives, then stir them through the dry ingredients.

3 Pour in the non-alcoholic beer and mix until just combined, do not overmix. It will be a thick, sticky batter, rather than a traditional dough. 4 Spoon the mixture into the loaf tin and bake in the oven for approx. 45–50 minutes, or until golden brown. Allow to cool in the tin for 10 minutes before turning out onto a wire rack. 5 Slice and serve warm with butter, cheese or dips.

CLASSIC ONION, CHEESE AND TOMATO BRAAI BROODJIE

This quintessential South African snack is traditionally served and enjoyed around the ﬁre before the meat hits the grill. As long as the sandwich is toasted over the coals, you can mix and match the ﬁllings to make it your own.

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

2 beef tomatoes

1 red onion

50g Spinneysfood Salted Butter

8 slices of Spinneysfood White Bread

100g Spinneysfood Mild Red Cheddar Grated

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Thinly slice the tomatoes and onion, then set them aside. 2 Butter one side of each slice of bread and place them butter-side-together on a board. Layer with the tomato, onion and a handful of grated cheese. Season with salt and pepper. Close the sandwich with the remaining slices of bread. 3 Place the sandwiches over the grill, over medium coals, turning often, until both sides are golden and the cheese has melted, approx. 5–7 minutes. Make sure to watch them as they can burn easily. 4 Cut them into triangles and serve immediately.

Sundried tomato, olive and sage beer bread

Beyond the brew

Naturally caffeine-free and grown only in South Africa, rooibos is a versatile tea with warm, earthy notes and a hint of natural sweetness. Its smooth, gently nutty fl avour makes it as brilliant in cooking as it is in a cup

Rooibos crème caramel

ROOIBOS CRÈME CARAMEL

This crème caramel is infused with rooibos tea for a subtle earthiness that pairs beautifully with the bittersweet caramel.

Prep time: 25 minutes

Cook time: 1 hour (plus chilling time)

Serves: 6-8

For the caramel

100ml Spinneysfood Bottled Drinking Water

1 rooibos tea bag

150g Spinneysfood Fine Grain White Sugar

For the rooibos custard

325ml Spinneysfood Full-Fat Fresh Cow’s Milk

125ml single cream

2 rooibos tea bags

180g condensed milk

½ tsp vanilla extract

4 large Spinneysfood Organic Free-Range Eggs

2 large egg yolks

1 Preheat the oven to 140°C, gas mark 1 and get a 30cm tart tin ready. 2 Boil the water and steep the rooibos tea bag for 5 minutes. Remove the bag and pour the tea into a saucepan with the sugar. Simmer over medium-high heat, swirling the pan until the sugar dissolves and turns a deep amber, approx. 5–10 minutes. Quickly pour the caramel into the tin, tilt to coat the base evenly, and set aside to cool. 3 In a pot, combine the milk and cream. Bring to a gentle simmer, then remove from the heat. Add the tea bags, cover and steep for 10 minutes. Remove and squeeze them, then stir in the condensed milk and vanilla extract. 4 In a bowl, whisk the eggs and yolks until smooth. Slowly whisk in a ladleful of the warm milk to temper, then gradually whisk in the rest. 5 Return the custard to the pot and cook on low, stirring until it thickens slightly and coats the back of a spoon.

6 Strain the custard into a jug and pour over the set caramel. Place the tin in a roasting tray lined with a tea towel. Pour hot water into the tray halfway up the sides. Bake for 35–40 minutes until just set with a slight wobble in the centre.

7 Remove from the oven and cool in the water bath, then chill overnight in the fridge. 8 When ready to serve, run a knife around the edge and invert onto a plate, letting the caramel drizzle down the sides.

ROOIBOS AND CINNAMON MELKKOS

Melkkos, or ‘milk food’ in Afrikaans, is a classic South African comfort dish – creamy, milky and served with cinnamon, sugar and a knob of butter.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 2

Grown only in South Africa’s Cederberg region, rooibos – which means ‘red bush’ in Afrikaans – is naturally ca eine-free and rich in antioxidants.

For the melkkos

50g Spinneysfood Salted Butter

1L Spinneysfood Full-Fat Fresh Cow’s Milk

3 tbsp Spinneysfood Fine Grain White Sugar

2 rooibos tea bags

2 Spinneysfood Cinnamon Sticks

120g Spinneysfood All-Purpose Flour

1 tsp Spinneysfood Baking Powder

½ tsp Spinneysfood Fine Sea Salt

To serve

1-2 tbsp Spinneysfood Fine Grain White Sugar

1 tsp Spinneysfood Ground Cinnamon

2 tbsp Spinneysfood Salted Butter

1 Using 1 tablespoon of the butter, lightly grease the base and sides of a medium pot to prevent the milk from catching. Pour in the milk and add the sugar, tea bags and cinnamon sticks. Bring to a gentle simmer over medium heat, stirring constantly for 5–6 minutes. Turn off the heat and allow to infuse. 2 Place the flour, remaining butter, baking powder and salt into a bowl and rub the butter into the flour between your fingertips until the mixture resembles coarse breadcrumbs. 3 Remove and discard the tea bags and cinnamon from the milk before putting it back on the heat. Gradually sprinkle the flour mixture over the milk, a tablespoon at a time, whisking it slowly. Continue to do this until you’ve used all the flour, being careful not to mix too vigorously as you still want the texture. 4 Simmer gently for approx. 5–10 minutes on low heat until thick and creamy. You can adjust the consistency by adding more milk, if preferred. 5 Spoon into two bowls and top with a generous spoonful of sugar, a sprinkle of cinnamon and finish it off with a knob of butter for extra richness. 6 Serve immediately.

STICKY ROOIBOS CHICKEN WITH YELLOW RICE

A sticky, sweet and tangy roast chicken glazed with a mango chutney and mayonnaise marinade infused with rooibos tea, creating crispy, caramelised skin. Served with fragrant turmeric yellow rice dotted with raisins for a burst of sweetness.

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 4

For the chicken

1 rooibos tea bag

100ml Spinneysfood Bottled Drinking Water

1 medium brown onion

1 garlic clove

1 red chilli

1 tbsp Spinneysfood Pure Sunﬂower Oil

90g Spinneysfood Mango Chutney

1 tbsp Worcestershire sauce

85g mayonnaise

8 Spinneysfood Bone-in Chicken Thighs

1 tsp Spinneysfood Fine Sea Salt

1 tsp Spinneysfood Black Pepper, freshly ground

For the yellow rice

1 tbsp Spinneysfood Salted Butter

200g Spinneysfood Basmati Rice

500ml Spinneysfood Bottled Drinking Water

¼ tsp Spinneysfood Ground Turmeric

1 Spinneysfood Cinnamon Stick

3 tbsp Spinneysfood Raisins

½ tsp Spinneysfood Fine Sea Salt

To serve

4 tbsp Mrs. Ball’s Chutney Original

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray and set aside. 2 Steep the rooibos tea bag in 100ml boiling water for 5–10 minutes until strong, then discard the bag and let the tea cool slightly. 3 Finely dice the onion, mince the garlic and chop the chilli. Sauté in the oil over medium heat for 5 minutes until softened, then stir in the mango chutney, Worcestershire sauce and brewed rooibos tea and simmer for 2–3 minutes to thicken slightly.

4 Remove from the heat and divide the mixture in two. Blend one half with the mayonnaise until smooth and silky. 5 Season the chicken thighs with salt and pepper, coat with the mayo marinade and arrange on the tray. Spoon over any remaining marinade and roast for 40–45 minutes until sticky and golden. 6 Meanwhile, melt the butter in a saucepan over medium heat. Stir in the rice, then add the water, turmeric, cinnamon stick, raisins and salt. 7 Bring to a boil, reduce heat to low, cover and simmer for 12–15 minutes until the rice is tender and liquid absorbed. Fluff with a fork and remove the cinnamon stick. 8 Serve the chicken warm with yellow rice and the chutney mix on the side.

TOP TIP!

Traditionally served plain, melkkos also pairs beautifully with toasted nuts, coconut or berries for extra flavour.

Rooibos and cinnamon melkkos

Rooibos braised short ribs with crunchy slaw

Sticky rooibos chicken with yellow rice

TOP TIP!

Boost flavour and keep your spritz perfectly chilled by freezing some of the rooibos syrup into ice cubes. They’ll melt slowly and add extra depth without watering down your drink.

Frozen rooibos spritz

In 2021,

rooibos became the rst

African food product to receive European Union Protected Designation of Origin status.

ROOIBOS BRAISED SHORT RIBS WITH CRUNCHY SLAW

The ribs are coated with a dry rub created from crushed rooibos tea leaves and warm spices, before they are seared and then braised in a rooibos-infused liquid.

Prep time: 25 minutes (plus marination time)

Cook time: 45 minutes

Serves: 4-6

For the dry rub

2 rooibos tea bags

1 tbsp Spinneysfood Light Muscovado Sugar

1 tsp Spinneysfood Ground Coriander

1 tsp Spinneysfood Smoked Paprika

½ tsp Spinneysfood Ground Cinnamon

½ tsp Spinneysfood Ground Cumin

½ tsp Spinneysfood Black Pepper, freshly ground

1 tbsp Spinneysfood Fine Sea Salt

For the short ribs

2kg beef short ribs

2 tbsp Spinneysfood Pure Sunﬂower Oil

2 brown onions

4 garlic cloves

1 tbsp tomato paste

250ml rooibos tea, brewed

500ml beef stock

2 sprigs Spinneysfood Fresh Thyme

1 Spinneysfood Bay Leaf

For the crunchy slaw

150g green cabbage

150g red cabbage

1 medium carrot

For the dressing

1 lemon

1 garlic clove

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

½ tsp Spinneysfood Ground Cumin

½ tsp Spinneysfood Fine Sea Salt

1 Cut open the teabags and remove the crushed leaves. Combine the rooibos tea leaves with the rest of the spices to create the dry rub. Sprinkle the mixture all over the short ribs, rubbing it into the meat. Cover and refrigerate for at least 1 hour, or overnight. Bring the ribs to room temperature before cooking. 2 Set a pressure cooker to sauté mode. Heat the oil, then sear the short ribs in batches for 2–3 minutes per side until nicely browned. Remove and set aside.

3 Chop the onions and garlic, add both to the pot and sauté for 3–4 minutes until softened. Stir in the tomato paste and cook for another minute. Deglaze the pot with the brewed rooibos tea,

scraping up any browned bits, then add the beef stock, thyme and bay leaf. Return the seared ribs to the pot and ensure they are mostly submerged in the liquid. Seal the lid and cook on high pressure for 40 minutes, or alternatively bring up to a simmer, cover with the lid and cook on the lowest heat setting for 2 hours. Carefully release the pressure before removing the ribs. Strain the liquid and allow it to reduce on low heat until thickened. 4 Using a mandolin on the finest setting, slice the green and red cabbage and place in a bowl. Using the julienne peeler, peel the carrots into matchsticks and add to the bowl. 5 Juice the lemon and crush the garlic. Drizzle the dressing over the slaw and toss to combine. 6 Serve the short ribs warm with a spoonful of the rooibos gravy and a generous spoonful of the fresh slaw on the side.

FROZEN ROOIBOS SPRITZ

This frozen rooibos spritz is a refreshing, caffeine-free twist on a slushie. The earthy, slightly sweet flavour of rooibos tea is balanced with citrusy orange and lemon, then topped with sparkling water for a fizzy finish. Prep time: 10 minutes (plus steeping and freezing time) Blend time: 2 minutes

Serves: 2

For the rooibos base

500ml Spinneysfood Bottled Drinking Water

3 rooibos tea bags

50g Spinneysfood Fine Grain White Sugar

100ml Spinneysfood Orange Juice

1 lemon

To serve

500ml Spinneysfood Orange Juice

500ml sparkling water

1 orange

1 Place two serving glasses in the freezer to chill. 2 Boil the water, pour it over the rooibos tea bags in a heatproof jug or bowl, and steep for 10–15 minutes. 3 Remove the tea bags and pour the tea into a small saucepan. Add the sugar and orange juice, squeeze in the lemon juice, and bring to a boil over high heat. Simmer until reduced by half, then remove from the heat and let cool completely. 4 Once cooled, add ice to a blender and blitz on high until you get a fine, snow-like texture. 5 Scoop the crushed ice into the chilled glasses, filling them halfway. Pour over the rooibos syrup, divide evenly and top with orange juice and sparkling water. 6 Slice the orange into 1cm half-moons, decorate each glass with a slice, and serve immediately.

Find a range of original and flavoured or infused Rooibos teas in stores.

Ministry of Tea Organic Mellow Rooibos with Vanilla

Twinings Digest - Spearmint, Apple & Rooibos with Baobab

Freshpak Rooibos and Ginger Tagless Bags

Waitrose Rooibos Tea Bags

Freshpak Rooibos Tea

Lekke r sweet

From braided syrup-soaked pastry to creamy custard tarts, these iconic South African desserts are rich and indulgent – the perfect end to any meal or braai

Prepare the cake layers in advance and assemble just before serving for the freshest result.

Hertzoggie cake

TOP TIP!

HERTZOGGIE CAKE

Inspired by the classic South African Hertzoggie tart, this layered cake combines tender coconut sponge, smooth apricot jam and whipped coconut cream.

Prep time: 30 minutes

Cook time: 45 minutes

Serves: 8

For the cake

120g Spinneysfood Salted Butter, room temperature

400g Spinneysfood Extra Fine Caster Sugar

360g Spinneysfood All-Purpose Flour

1½ tbsp Spinneysfood Baking Powder

40g Spinneysfood Organic Desiccated Coconut

Pinch of Spinneysfood Fine Sea Salt

3 large Spinneysfood Organic Free-Range Eggs, at room temperature

260ml Spinneysfood Organic Coconut Milk

100ml Spinneysfood Full-Fat Fresh Cow’s milk, at room temperature

To serve

500ml coconut cream, chilled

340g Spinneysfood Apricot Preserve

1 Preheat the oven to 170°C, gas mark 3. Grease and line two 20cm springform cake tins with baking paper. 2 Place the softened butter, sugar, flour, baking powder, desiccated coconut and salt in the bowl of a stand mixer fitted

with a paddle attachment. Mix on low speed until the mixture resembles fine breadcrumbs.

3 In a separate jug, whisk together the eggs, coconut milk and dairy milk. 4 With the mixer running, slowly pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix. 5 Divide the batter evenly between the prepared cake tins and bake for approx. 35–40 minutes or until a skewer inserted into the sponge comes out clean. 6 Meanwhile, whisk the coconut cream to stiff peaks. Refrigerate until needed.

7 Allow the cakes to cool slightly in their tins before turning them out onto a wire rack to cool completely. 8 Trim the tops of the cake layers to level them, if needed. Place one layer on a serving plate, cut-side down, and evenly spread with ½ of the apricot jam and whipped coconut cream. Repeat with the second layer, finishing off with the whipped coconut cream.

GRANADILLA CUSTARD AND RASPBERRY JELLY SLICE

Prep time: 20 minutes (plus chilling time)

Cook time: 5 minutes

Serves: 4-6

2 x 360g Spinneysfood Vanilla Pound Cake

1½ tsp powdered gelatine

2 tbsp water

500g ready-made custard

120ml granadilla pulp (from 3-4 granadillas)

3 x 80g raspberry jelly

150g fresh raspberries

1 Line a deep 20cm x 25cm baking tin with baking paper, letting the paper extend up the sides for easy removal. 2 Slice the vanilla pound cakes horizontally to fit the base of the tin. Arrange the cake slices evenly on the base and set aside. 3 Combine the gelatin with the water in a bowl to bloom. 4 Heat the custard gently in a saucepan or microwave until hot. Stir the granadilla pulp into the hot custard.

5 Stir the gelatin into the custard mixture until fully dissolved. Allow the custard to cool slightly, then pour evenly over the cake base. Chill in the fridge for 30 minutes to set. 6 Prepare the raspberry jelly according to package instructions. Divide the jelly between two jugs and set aside to cool, approx. 30 minutes. Once cooled, pour half of the jelly from one jug over the set custard layer.

7 Scatter the raspberries evenly over the jelly, then pour over the remaining half of the jelly. Return to the fridge for 1 hour to set. Then pour the remaining jelly over the first jelly layer. Chill for at least 1 hour until fully set. Alternatively, make this up to 2 days in advance and kept refrigerated. 8 Using the baking paper, carefully lift the custard-jelly slice out of the tin and cut into 12 squares. Plate the squares and serve while still cold so the squares retain their shape.

Granadilla custard and raspberry jelly slice

TOP TIP!

Koeksisters can be stored in the freezer to keep them crispy. Remove from the freezer 15 minutes before serving.

Classic koeksisters

Milk tart

THESE SUGARY PLAITED-TREATS TRACE THEIR ORIGIN

TO DUTCH SETTLERS IN SOUTH AFRICA, AND THE

WORD ‘KOEKSISTER’ COMES FROM THE DUTCH WORD ‘KOEK’ (CAKE OR COOKIE) AND ‘SISSEN’ (TO SIZZLE)

CLASSIC KOEKSISTERS

Prep time: 30 minutes (plus refrigeration time)

Cook time: 40 minutes

Makes: approx. 20 koeksisters

For the koeksisters

315g Spinneysfood All-Purpose Flour

½ tsp Spinneysfood Fine Sea Salt

30g Spinneysfood Baking Powder

80ml Spinneysfood Full-Fat Fresh Cow’s Milk

95ml Spinneysfood Bottled Drinking Water

2 large Spinneysfood Organic Free-Range Eggs

1 tbsp Spinneysfood Unsalted Butter, softened

2L Spinneysfood Pure Sunﬂower Oil, for deep-frying

For the syrup

1 lemon

1 Spinneysfood Cinnamon Stick, optional

5cm piece fresh ginger, optional

625g Spinneysfood Fine Grain White Sugar

375ml Spinneysfood Bottled Drinking Water

½ tsp cream of tartar

1 Sift the flour, salt and baking powder into a large bowl. In a jug, whisk the milk, water and eggs. Pour the wet ingredients into the flour mixture and mix to form a soft dough. 2 Knead thoroughly for approx. 10 minutes, mixing in the softened butter until smooth and elastic. Cover the dough with cling film and refrigerate overnight.

3 To make the syrup, juice the lemon into a large pot. Add the cinnamon stick, fresh ginger, sugar, water and cream of tartar. Stir over a low heat until the sugar dissolves. Bring to a boil and simmer for 10 minutes. Allow to cool completely and keep the syrup at room temperature.

4 Remove the dough from the fridge and let it sit for a few minutes before placing it between two sheets of baking paper and roll out to 1cm thick. Using a sharp knife or pizza cutter, remove the top and sides of the dough to form a square. Cut the dough into 10cm x 3cm rectangles. Cut each rectangle into 3x 1cm thick strips keeping them connected at the top. Plait the dough and pinch the end tightly to ensure they retain their shape while frying. 5 Heat the oil in a deep pot to 180°C. Fry the koeksisters in batches, turning regularly, until golden brown and cooked through. 6 Remove from the oil and immediately submerge in the cooled syrup, pressing them down to ensure they soak thoroughly. Transfer to a wire rack to drain. 7 Serve warm or refrigerate for 1 hour and serve chilled.

MILK TART

This traditional dessert, known as melktert in Afrikaans, is a creamy, milk-based tart encased in pastry – and is a staple at tea, family gatherings or celebrations. We’ve used ready-made pastry to cut down on prep time.

Prep time: 30 minutes (plus freezing and chilling time)

Cook time: 30 minutes

Serves: 8

640g Jus-Rol Frozen Shortcrust Pastry Sheets, thawed

For the milk filling

1L Spinneysfood Full-Fat Fresh Cow’s Milk

60g Spinneysfood Salted Butter

1 tsp Spinneysfood Ground Nutmeg

1 tsp Spinneysfood Ground Cinnamon

30g Spinneysfood All-Purpose Flour

60g corn ﬂour

200g Spinneysfood Fine Grain White Sugar

2 tsp vanilla extract

½ tsp almond extract (optional)

4 Spinneysfood Organic Free-Range Eggs

To serve

1 tsp Spinneysfood Ground Cinnamon

1 Lightly flour a clean work surface and roll out the short crust pastry slightly. If the pastry is too small, connect both halves and press them into the tart tin. Trim off any excess and gently press the dough into the base and sides of the tin. Freeze for at least 30 minutes. 2 Preheat the oven to 200°C, gas mark 6. 3 Line the tart shell with baking paper and fill with baking beads, dried rice, or dried beans. Blind bake for approx. 10 minutes. Remove the baking beads and bake for a further 10-15 minutes, or until golden and cooked through. Remove from the oven and set aside to cool. 4 In a mediumsized saucepan, heat the milk, butter, nutmeg and cinnamon over a medium heat until just boiling. Remove from the heat. 5 In a separate bowl, whisk together the flour, corn flour, sugar, vanilla, almond extract and eggs until smooth. Gradually whisk this mixture into the warm milk, making sure there are no lumps.

6 Return the saucepan to the heat and cook, stirring constantly, until thickened and bubbling, approx. 5-6 minutes. Pour the custard into the cooled tart shell and smooth the surface. Sprinkle lightly with ground cinnamon.

7 Refrigerate for at least 1-2 hours until set.

8 Slice and serve.

Making these popular South African desserts at home is easy with the ingredients available in stores.

Spinneysfood Apricot Preserve

Jus-Rol Frozen Shortcrust Pastry Sheets

Spinneysfood Organic Desiccated Coconut

Granadilla

Spinneysfood Vanilla Pound Cake

Little cooks

Trick-or-treat your way through Halloween with Spinneysfood picks and beloved South African treats

Spooky Milo fudge balls

CREAM SODA FIZZER FLOATS

Cream soda is traditionally a vanilla-ﬂavoured soda. This recipe mimics the classic green South African version by adding green food colouring to this kids’ treat. Prep time: 5 minutes

Serves: 2

2 Cream Soda Fizzers

250ml Canada Dry Cream Soda

2-3 drops green food colouring

4 scoops Spinneysfood Madagascan Vanilla Bean Ice Cream

1 Unwrap the Cream Soda Fizzers and chop them into bite-sized pieces. 2 Pour the cream soda into a jug, add a few drops of green food colouring and stir gently to combine.

3 Place 2 scoops of ice cream into each serving glass. Divide half the fizzer pieces between the glasses, sprinkling them over the ice cream. Slowly pour the green cream soda into each glass, being careful not to let it overflow.

4 Serve immediately with a straw and a spoon.

VEGGIE

Cream soda fizzer floats

BUG BITES

Creepy but cute, these no-bake treats are made with crunchy granola, melted chocolate bars, jelly tots and chocolate wafers.

Prep time: 20 minutes (plus chilling time)

Makes: 12-14

7 x 58g Nestlé Tex Chocolate Bars

3 x 84g Nestlé Bar One

2 tbsp Spinneysfood Salted Butter

Bug bites

120g Spinneysfood Original Granola

41g Beacon Jelly Tots Original

1 Line a tray with baking paper. 2 Using a serrated knife, slice each Tex bar lengthways into quarters, then cut each quarter into 3 even strips to create 12 legs from each bar. Repeat with the remaining bars. 3 Roughly chop the Bar One bars and place them in a small saucepan with the butter. Melt over a low heat, stirring until smooth and glossy. If the mixture starts to

split, whisk in 1–2 tablespoons of hot water to re-emulsify. 4 Remove the saucepan from the heat and fold in the granola until fully coated.

5 On the lined tray, lay down 6 legs per bug in a star shape, leaving space in the centre for the body. Using your hands or a spoon, shape the granola mixture into 12–14 golf ball-sized portions and place each one gently on top of the legs. Press two Jelly Tots into each ball for eyes.

6 Chill the bug bites in the refrigerator for 30 minutes or until firm. 7 Serve chilled.

VEGGIE

MONSTER TEETH COOKIES

Fun, chewy cookies with gooey nougat and marshmallow “teeth” for a playful monster bite.

Prep time: 10 minutes

Cook time: 12 minutes

Makes: 7 cookies

For the cookies

2 x 350g Spinneysfood Frozen Chocolate Chip Cookie Dough

80g Spinneysfood Almond Honey Nougat

300g Spinneysfood Mini White Marshmallows

For the icing

60g cream cheese

1 tbsp Spinneysfood Super Fine Icing Sugar

1 tsp vanilla extract

3-4 drops red food colouring

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 2 Divide each container of cookie dough into 7 equal pieces and flatten into discs. Chop the nougat into small bite-sized chunks. Press 3–4 pieces of nougat into each cookie. 3 Bake according to package instructions, then cool completely on a wire rack. 4 In a small bowl, mix the cream cheese, icing sugar, vanilla extract and red food colouring until smooth. 5 Once the cookies are cool, slice each one in half. Spread red icing onto the flat sides. Place 6–7 mini marshmallows along one half to form teeth. Top

with the other cookie half to create a sandwich. Allow to set flat on the tray before serving. 6 Store in an airtight container for up to 2 days.

SPOOKY MILO FUDGE BALLS

Prep time: 15 minutes (plus chilling time)

Chill time: 30 minutes

Makes: 24

300g Cadbury Chocolate

395g condensed milk

120g Nestlé Milo

60g Spinneysfood Organic Desiccated Coconut

48 candy eyes

1 Finely chop the chocolate into shards and place in a heat-proof mixing bowl. Set the bowl over a bain-marie and gently melt the chocolate, stirring occasionally. 2 Remove from the heat and fold through the condensed milk and 100g of the Milo powder. Cover and refrigerate until firm, approx. 30 minutes. 3 Combine the remaining Milo powder with the desiccated coconut in a bowl. Lightly dampen your hands before you begin rolling the fudge mixture. Scoop out heaped teaspoons of the mixture and roll into balls. Press two candy eyes into each ball, then roll them in the Milo-coconut mixture until evenly coated. 4 Place on a lined tray or plate and chill in the fridge for at least 30 minutes before serving.

Find these key ingredients and many more in Spinneys stores.

Frozen

Monster teeth cookies

VEGGIE

Nestlé Tex Chocolate Bars

Spinneysfood

Chocolate Chip Cookie Dough

Spinneysfood Madagascan Vanilla Bean Ice Cream

Nestlé Milo

Spinneysfood Almond Honey Nougat

Live well

Go on a Kruger safari, head to Cape Town and meander along the Garden Route with Spinneys & Emirates Holidays

Unforgettable safaris await during a stay at Leopard Sands, organised by Emirates

EXPLORE SOUTH AFRICA WITH SPINNEYS &

Holidays

PARK LIFE

At Leopard Sands, a boutique safari lodge by Marriott, bushveld experiences and luxury go hand-in-hand as deputy editor Karen D’Souza discovers during a stay planned with Emirates Holidays

Photography by Oliver Amos & supplied

SPREAD, CLOCKWISE FROM LEFT: Leopard Sands is perfectly positioned for sightings even without stepping into Kruger National Park; elephants frequently visit the banks of the Sabie River, within easy sight of the lodge.

THIS PAGE, CLOCKWISE FROM TOP LEFT: Herds of elegant impala roam the park, blending seamlessly with the tall savannah-like grasses; breakfast with a view; the excitement of spotting elephants in the wild never grows old; all the suites at Leopard Sands provide uninterrupted vistas of the park; morning and afternoon safaris offer different experiences.

Ajewel in South Africa’s crown, Kruger National Park spans a vast area of 19,455 square kilometres, where every twist and turn could reveal a once-in-a-lifetime wildlife sighting. An encounter with the Big Five is on our minds as we make our way to Leopard Sands, a five-star luxury lodge, from Johannesburg via a comfortable transfer organised by Emirates Holidays

Our group of four is greeted by a welcome choir upon arrival, instantly bringing smiles to our faces, which only get bigger as we spot the viewing deck from the lobby. Kruger lies a stone’s throw away, separated from the property by the Sabie River, which winds its way through the park before flowing into neighbouring Mozambique. A few noisy splashes and grunts have us rushing to one end of the deck, looking at the river for signs of life. Someone hands me a pair of binoculars and I’m rewarded with my first sighting less than 30 minutes after check in. Fortunately for us, a pod of hippos live on the banks, a few hundred metres from the lodge, and we never tire of watching their antics during our stay.

THE PROPERTY

South Africa’s bushveld is a region dominated by savannah-like vegetation featuring a mix of tall grasses, trees and scrubland, with

Kruger falling within this ecosystem. In their quest to give guests an authentic stay in this environment, the founders of Leopard Sands developed only 10 per cent of the 32 acres owned by the property, with 18 exquisitely designed suites catering to a maximum of 36 guests. I rise at 6.00am on our first morning, heading out to the balcony. An unseasonal thunderstorm the previous night reveals a freshly washed world, the scent of damp mud and herby green vegetation capturing my senses. Each suite faces the park as well as the East with glorious views of the sun rising over the African bush.

Inside, the décor reflects African safari luxury, blending modern and rustic elements. The most striking feature is the thatched roof with exposed beams that add to the organic aesthetic, a striking contrast to the polished concrete floor and neutral colour palette of grey, black, white and natural wood accents. Sliding glass doors allow plenty of natural light to filter in, while rugs and wall art feature bold, geometric patterns that echo traditional African designs. My favourite feature is the freestanding stone bathtub, which I sink into while looking out at the park. A private outdoor shower is also connected to the suite – though you may find yourself with an audience of cheeky vervet monkeys!

Wide paths lead to the main building, which houses the reception, lobby and dining area, connected to the viewing deck and infinity pool.

PREVIOUS

This raw, gory side of nature has us all mesmerised – some of the lions have already had their ll and are lying on their backs, legs in the air

SAFARI

Leopard Sands offers two game drives each day led by guides with over 20 years of experience working in Kruger National Park. All guides employed by the park share an intricate network of information which keeps them up to date about the movement of wildlife, ensuring all visitors come away with a few sightings.

An afternoon game drive at 2.30pm is our first foray into the bush. A visit during the summer months means a lusher landscape with higher chances of animals being spotted at watering holes or by the river. However, during winter the vegetation is sparse, resulting in considerably clearer sightings, yet nothing could have prepared us for the spectacle of a coalition of 10–12 young male lions enjoying a feast of buffalo by the side of a trail. “They probably killed this buffalo a few hours ago,” says our guide Jimmy, as he stops the vehicle a few metres from the big cats, who don’t seem bothered by their human audience. This raw, gory side of nature has us all mesmerised – some of the lions have already had their fill and are lying on their backs, legs in the air under the shade of a large tree, blending perfectly with the long beige grass while others have their faces deep in the belly of the unlucky buffalo. We stay in this spot for 20–25 minutes, noticing vultures alighting on nearby trees in silent vigil as they wait their turn at the table.

Time seems to gallop inside the park and soon the sun begins its steady descent towards the horizon, bathing the sky in hues of orange and pink. As the vehicle moves over the dusty terrain, we spot herds of elegant impala, waterbucks with the distinct “toilet seat” marking on their rumps, an African fish eagle, a lilac-breasted roller with striking plumage and a lone tusker in musth (which means he’s on the lookout for a girlfriend, a task that can make him particularly grumpy). It’s impossible to look away from this magnificent creature with its quiet strength, efficiently ripping up vegetation from the ground even though we’re all on the edges of our seats, nervously wondering when and if he’ll charge out of the bush, as punishment for interrupting his meal. Dusk is nearly upon us as we reach the exit gate, thrilled by sighting three of the big five, even though one had succumbed to the circle of life.

The sun is yet to make an appearance when we enter Kruger the following morning at 6.00am. Blankets provided by the hotel come in handy against the cold air that seems to pierce through our layers as the vehicle picks up speed. Our guide takes us to meet the lions again. They’re still gorging on buffalo, though the carcass is more bones now than flesh. The air is thick with the stench of decay, another reminder of the rawness of nature. “When they make a kill this big, they’ll eat about 25 per cent of their body weight, which can sustain them for about three days,” explains Jimmy.

A warm glow begins to spread across the landscape as we go further into the park. When Jimmy asks what I’d like to see, hyenas are at the top of my list. Luck is on my side this day – a lone spotted hyena

is approaching us. Unperturbed by the vehicle, he lumbers past and disappears into the bush; the vehicle veers onto a narrow dusty trail, and Jimmy points to the left where a female hyena is resting in the shade next to her den while her cub scuttles into a tunnel that connects to the other side of the trail, emerging to greet another clan member. A tower of giraffes glides across the road in front of us minutes before we exit the park, marking the end of an unforgettable safari.

FOOD & CULTURE

South Africans love a good gathering, and most weekends are spent at braais celebrating life with family and friends. The team at Leopard Sands ensures guests can experience this cultural tradition with braai afternoons on the deck and boma nights twice a week. Executive chef Johan Lourens Liebetrau joined the F&B team in June of 2025. Communicating with us via sign language, he informs us that the love for food runs in his family – his father and grandfather were chefs and his son is currently training to be a chef. Chef Johan’s prime focus is to offer international guests a taste of South African food such as potjiekos or a traditional stew made in a threelegged cast-iron pot over an open fire, traditional spiced sausages known as boerewors, and sosaties, which are marinated lamb or chicken skewers. The afternoon braai is where I taste freshly made roosterkoek (bread on the braai) for the first time, eating them with lashings of salted butter. A herd of elephants also decides to join us for lunch, emerging from the bush to frolick in the river, giving all of us our very own Nat Geo moment.

Boma evenings at Leopard Sands combine a South African dining experience with cultural entertainment centred around a bonfire. Artists from the local Belfast tribe sing and dance before dinner and guests are encouraged to participate. I join the group, hesitantly at first, but the exhilarating beats of the drums draw out my inner performer and soon I’m following the lead dancer’s steps as best I can, laughing at my own clumsiness. A hearty South African menu awaits with a variety of dishes such as pap (a thick polenta-like side dish made from maize), sheba sauce (a tomato-based relish), morogo (leafy greens commonly cooked with onions and tomatoes), impala potjie (antelope and veggie stew slowly simmered over a fire), lamb chops and beef fillet. A holiday in South Africa would be incomplete without trying malva pudding. This warm, puddinglike dessert with a spongy texture has a rich, toffee flavour and is often served with custard. Tucking into my bowl of pudding, I watch sparks from the bonfire drift upwards towards the stars and I send up my own thanks to the universe for an incomparable experience.

GET IN TOUCH

Plan your South African safari adventure with Emirates Holidays, combining flights, private transfer and a luxury stay at Leopard Sands. emiratesholidays.com

THIS SPREAD, CLOCKWISE FROM LEFT: The summer brings plenty of rain, creating a lush tapestry around the lodge; all giraffes have unique spot patterns; lilac-breasted roller; hyenas are apex predators, often challenging lions for food; boma nights are a great way to experience traditional South African culture through music and dancing around a bonfire; photo ops never cease during a safari.

SCAN TO BOOK

Tickled

With Emirates Holidays curating every detail, Tiffany Eslick savoured the Mount Nelson’s most delicious side – a rose-tinted journey through its fi nest culinary offerings

pink

Photography by Oliver Amos & The Mount Nelson

THIS SPREAD, CLOCKWISE FROM LEFT: The Mount Nelson’s blush façade framed by Table Mountain; neoclassical columns marking the grand entrance; afternoon tea delights by pastry chef Vicky Gurovich; pink-hued macarons; poolside cabanas shaded by fringed umbrellas.

Arriving at Cape Town’s famous Mount Nelson, A Belmond Hotel, feels like stepping onto a Wes Anderson set… the palm-lined drive framed by stately columns, the blush façade glowing against Table Mountain.

Painted in 1918 at the end of the First World War as a symbol of peace, the colour – now immortalised as “Mount Nelson Pink” in the Pantone charts – was chosen to lift spirits, a warm, joyful hue said to inspire happiness and optimism. It’s everywhere here: from welcome macarons to candy-striped pool towels, the pink lens cleaner slipped under your reading glasses, even ribbons neatly tied around your charger cords by housekeeping.

The Nellie, as she’s so fondly called, sits on a nineacre estate holding 198 rooms, including rose-garden “cottages” with suites, all blending Georgian elegance with contemporary African art. She may be 126 years old, but this grande dame has an appetite for reinvention – and that certainly extends to her menus.

For my stay, Emirates Holidays – one of the few to count her among their most prestigious Cape partners – handled every detail, from my suite to my dining plans, leaving me only one job: to turn up hungry and eat, from the first

THIS SPREAD, CLOCKWISE FROM TOP LEFT: Crisp prawn toast with glossy red pepper sweet chilli sauce at The Red Room; Mount Nelson’s iconic wrought-iron spiral staircase; poolside sun protection, Emirates Holidays style; savouries from afternoon tea; executive chef Luke Barry in the hotel gardens.

oyster at breakfast to the last mischievous fortune cookie at night.

START THE DAY IN STYLE

At Oasis, I found the sort of breakfast buffet that restores faith in the genre. It’s an abundant spread that could take at least 15 minutes just to explore: platters of jewel-bright fruit, jars of granola, charcuterie, local and imported cheeses, smoked salmon, pickled fish and baskets of baked goods from what could almost be a “bread wing”. There’s a bagel bar, naturally – and, in true Nellie style, an abundance of oysters with all accoutrements, for those who believe morning indulgence should sparkle.

As executive chef Luke Barry puts it, “We want guests to taste South Africa from the moment they sit down – those oysters from Saldanha Bay, vegetables from our own garden and Meuse Farm just 20 minutes away, and cheeses from local producers who care as much as we do.”

An egg chef stands ready to whip up omelettes, eggs Benedict, Royale or Florentine or the vegan tofu scramble with avocado toasted sprouted bread. There’s brioche French toast, kippers, juices, smoothies and mimosas if you’re so inclined. Sustainably sourced Ugandan coffee and rooibos cappuccinos arrive just how you like them. Breakfast here also comes with stories. Linger a while and peruse the back of the menu, where snippets of the hotel’s illustrious past unfold: palms planted for the Prince of Wales in 1925, the Dalai Lama addressing a ballroom in 1999, John Lennon meditating in the gardens, Churchill plotting his wartime dispatches. It’s history served alongside your morning cuppa.

TIME FOR TEA

The Mount Nelson is the only place in Cape Town worth booking for afternoon tea – and everyone knows it. The setting hums with families marking milestones, friends reuniting and the quiet clink of fine china, or a coupe of Cap Classique. This is no ordinary indulgence – it’s a city institution. Introduced in 1989, the service draws on over a century of the hotel’s history. Today, under the guidance of tea sommelier Craig Cupido and pastry chef Vicky Gurovich, it remains a masterclass in ceremony and flavour. “Whether it’s the buchu in your cup or the biltong in your scone, we want every guest to experience the taste of South Africa,” adds chef Luke. Step inside and it’s like slipping into a painting. The plush, polished lounge shimmers under sparkling chandeliers, with a pianist playing softly on the grand piano. Alternatively, choose the airy verandah, where the mood lightens: black-and-white chequered floors, wicker chairs and cascades of lush greenery from hanging baskets. Softly patterned cushions and sweeping garden views lend the feel of an elegant conservatory. If you’re lucky, you’ll have Cheslyn as your guide –warm, unhurried and brimming with character – leading you through the 60-strong selection of loose-leaf and flowering teas. From the signature Mount Nelson 125 Year Blend – a rooibos, honeybush, mesquite and apple medley – to a brilliant blood orange brew, each cup showcases global tea traditions, with South African

favourites taking pride of place. Or, as chef Luke says: “Our tea programme is something we’re proud of – it’s a journey, not just a drink.”

The savoury menu is as artful as the setting: a quartet of lentil soup; smoked snoek pâté on rice crackers; mushroom pie; and devilled egg with paprika and kale, followed by delicate sandwiches – Franschhoek salmon with fennel cream cheese; cucumber with cream cheese; Karoo beef with mustard seeds; and free-range chicken mayonnaise. Then, those warm scones arrive; biltong renditions indeed adding a distinctly local flair.

The sweet tier is a dreamscape: passionfruit and hazelnut délice; blood orange and raspberry tart; pumpkin and salted caramel choux; Earl Grey and blueberry mousse; feather-light tiramisu; and a ”Hertzoggie”. And just when you think it’s over, the cake table calls – laden with baked cheesecake, hazelnut and coffee tart, Valrhona dark chocolate roulade, and vanilla and lemon cake, each slice as irresistible as the last.

THE RED ROOM

Tucked away in the hotel, the independently run Red Room by Chef’s Warehouse is a relatively recent addition to Liam Tomlin’s empire – his name is synonymous with inventive cuisine and meticulous flavour. Here, he looks East, with a menu spanning Japan to Vietnam, Korea to China.

Arrive hungry for the seasonal set menus or over order sharing plates from the à la carte option. We tried the winter edition, a five-course journey best enjoyed with a

thoughtful beverage pairing available for those wanting the full experience.

It opens with a duet of tuna – one seared, the other a delicate tartare – lifted by ponzu, pickled ginger and a flicker of horseradish heat. Kingklip dumplings (made with a firm, delicately flavoured white fish found in Southern African waters) carry the warm, aromatic flavours of Malaysian otak-otak, before yielding to crisp prawn toast with a glossy red pepper sweet chilli sauce.

The dry pan mee is a flavour bomb: hand-cut egg noodles tangled with mince, chilli sambal, peanuts, pak choi and a just-poached egg, ready to be broken and stirred through. From there, the choice has to be either the rich and tender masterstock-braised oxtail with Jerusalem artichoke espuma, or the glazed flat iron steak crowned with furikake and shiitake butter (a close second for dish –of the night).

Dessert was a banana, dark chocolate, miso caramel and spice joy. And then, a playful sign-off: a fortune cookie reading, “The fortune you seek is in another cookie.” Naturally, I went back for seconds.

True to its name, the restaurant is drenched in deep reds, with warm amber light pooling over plush curved banquettes and dark-toned chairs. Dramatic black-andcream wall art, framed in glossy panels and oversized

pendant lamps lend the space a vintage Shanghaisupper-club allure. Intimate and cocoon-like, it’s sleek and celebratory, every detail considered – making the whole experience as much a visual feast as a culinary one.

THE CHEF’S TABLE

Set in a discreet alcove in the heart of The Nellie’s kitchen, this is dining with a front-row seat to the action. “It’s raw and unrehearsed – you’re in the heart of the kitchen, watching service unfold, while one of our junior chefs tells their story through the food,” says chef Luke.

On my evening, chef Lwando Gwatyu and hostsommelier Laz led a hyper-local feast: pillowy vetkoek with apricot jam; roosterkoek with smoked butter; smoked salmon with rocket, spicy mayo and artichoke mustard; silky cauliflower purée with roasted florets, hazelnuts, crispy basil and beetroot gel; and a perfectly cooked beef fillet with potato pavé, roasted baby marrow and sweet carrot purée. Dessert arrived in theatrical style –a burn-away top revealing a chocolate-and-passionfruit treasure trove of curd, frozen yoghurt, mousse, sponge and crémeux.

The hiss of pans, the sharp sizzle of searing, the theatre of table-side plating and the personal attention at every course – it was all part of the show.

HUNGRY FOR MORE…

Step out of the Mount Nelson’s back gate and you’re straight into Kloof Street’s greatest hits. Begin at Our Local, an antique-shop-meets-plant-nursery café perfect for breakfast – think lashings of anchovy butter on toast or a haddock omelette with melty parmesan. Thali, from the much-loved Chef’s Warehouse crew, delivers a dazzling Indian set menu, while Club Kloof turns up the colour (lobster-red walls, Amalfi-yellow bar) with “Italian-ish” small plates. Blondie brings fire-roasted aubergine flatbreads, yellowtail toast and a Nu-disco soundtrack. Even AKJP Studio doubles as a concept store and cool-kid café for after-work drinks. If your appetite survives, then nearby Bree Street’s cafés, coffee bars and fine dining await…

EXPLORE

The Nellie’s concierge – together with Emirates Holidays – can turn any Cape Town stay into an adventure. Hop into the hotel’s vintage pink kombi for a city food safari through Bree Street and Bo-Kaap, or swap four wheels for a wetsuit with a surf lesson in Muizenberg. Dive into the kelp forests on a guided snorkelling trip, or take to the skies in a helicopter for an exhilarating whale-watching flight. Tour Constantia’s vineyards in a gleaming classic car, or for a dash of retro thrill, climb into the hotel’s pink vintage sidecar with “Gazza” from Cape SideCar Adventures at the helm. We cruised the Atlantic Seaboard, wound our way over famed Chapman’s Peak and paused to take in the sweeping views over Noordhoek’s vast, wild beach.

THIS SPREAD, CLOCKWISE FROM TOP LEFT: A rosy ride beneath the Mount Nelson’s palm-lined drive; private dining room in the main hotel kitchen for the Chef’s Table experience; the Honeysuckle Cottage is ideal for privacy; choose from more than 60 teas for afternoon service; the hotel’s pastel-pink VW pink kombi by the coast.

GET IN TOUCH

Plan your dream stay in Cape Town with Emirates Holidays – combining seamless flights, private transfers and a luxurious stay at the Mount Nelson. For more information, visit emiratesholidays.com

Cape crusades

On South Africa’s Garden Route, rugged mountains draped in emerald lushness crash into dramatic, untamed coastline. Follow our itinerary to this famed destination with Emirates Holidays and discover romantic beaches, quirky seaside towns and ancient indigenous forests guarding myriad secrets

Written by Karen D'Souza

PREVIOUS SPREAD, FROM LEFT: Soaring through

THIS SPREAD, CLOCKWISE FROM TOP LEFT: Bloukrans Bridge veiled in mist; fresh oysters at Sirocco; The Protea Hotel King George; Knysna’s

Driving South Africa’s Garden Route is a thrill for the senses – mountain passes that twist into secret valleys, untamed waves smashing against rocky headlands and forests hiding centuries-old trees. Officially stretching 300km from Mossel Bay in the Western Cape to Storms River in the Eastern Cape, the adventure can begin as far back as Witsand, a further 156km west, where whales breach from June to November. Ideally you need a week, but what if you’re short on time? You can still chase its most unforgettable sights on a three-day, action-packed itinerary.

DAY 1 – GEORGE & OUDTSHOORN

Take a 55-minute flight from Cape Town to George in the morning. With its laid-back charm, tree-lined avenues and sprawling golf courses, the city makes an ideal base to explore the region. The Protea Hotel King George, an Emirates Holidays partner property, is a short drive from the airport, with spacious rooms, comfy beds and balconies overlooking manicured fairways where deer roam, framed by mountain backdrops.

Before hitting the beaches, head north to Oudtshoorn in the Klein Karoo – under an hour’s drive – to visit the working Cango Ostrich Show Farm (cangoostrich.co.za) for an educational tour and close encounters with these giant birds. A short drive further north takes you to the 20-million-year-old Cango Caves (cango-caves.co.za), the country’s longest cave system, where guided tours reveal impressive limestone formations.

Back in George, The Fat Fish (thefatfish.co.za) is one of the region’s top eateries, led by chef Christo Nortier, who trained with Jamie Oliver. Seafood is the star here, though dishes like Karoo lamb bredie and beef fillet also shine. Highlights include fish and mussels in red tom yum broth, or Thai lime and garlic steamed fish with sticky rice. Save room for dessert – from milk tart and malva pudding to baked citrus brûlée cheesecake.

DAY 2 – WILDERNESS & KNYSNA

Fynbos, meaning ‘fine bush’, only grows in the Cape Floral Kingdom. This hardy shrub with yellow, pink and lavender blooms runs along the green sweep of the N2. About 15km east of George lies Wilderness, a quiet

Cango Caves

Wilderness Beach

Goukamma Nature Reserve

Bloukrans Bridge

CAPE TOWN

Cango Ostrich Show Farm

Point Keurboomstrand

Tsitsikamma Forest

Tsitsikamma Canopy Tour

OUDTSHOORN Garden Route National Park

GEORGE

MOSSEL BAY

KNYSNA

STORMS RIVER

PLETTENBERG BAY

Tsitsikamma’s forest canopy; waves pounding the untamed Garden Route coastline.

dramatic lagoon entrance; Canopy Tour graduates with certificates; Garden Route map; ziplining thrill in the Tsitsikamma Forest.

town where The Commonage (@the.commonage) serves excellent coffee and indulgent treats (the millionaire shortbread is a winner) in a cosy, art-filled space. Stroll down to Wilderness Beach, a 9km stretch of silky blonde sand kissed by the Indian Ocean.

From here, beaches roll one into the next – the rocky drama of Gericke’s Point, windswept Swartvlei and tranquil Groenvlei – before reaching Goukamma Nature Reserve, home to rare bird species, bushbuck, honey badgers and Cape grysbok. Just beyond lies Bufﬂes Bay, perfect for swimming, surfing, dolphin sightings and hikes through coastal forest.

Further along the N2, Knysna’s shimmering lagoon runs alongside the road into town, where colourful boats bob at the waterfront and restaurants spill onto the deck. Famous for its oysters – celebrated each July at its annual festival – Knysna is also a sailing hub. Ocean Sailing Charters (oceansailingcharters.co.za) runs daily cruises, sometimes slipping past the Knysna Heads, two towering sandstone cliffs that stand like wizened old sentinels guarding the lagoon’s entrance. Keep your eyes

on the water and you might spot seals lying on their backs, flippers raised to the sun.

For a late lunch, Sirocco (sirocco.co.za) offers sweeping lagoon views and a menu featuring fresh oysters, sushi and generous seafood platters.

DAY 3 – TSITSIKAMMA FOREST

Set out from George by 7am to beat traffic and other tourists heading to Tsitsikamma Forest. Alternatively, make life easier for yourself and book into a nearby five-star Emirates Holidays partner hotel, in Plettenberg Bay the evening before.

Break your journey in Knysna to pick up breakfast from The Sourloaf Bakery (@thesourloaf). Although it specialises in sourdough breads, the display case is filled with tempting baked goods and you’re likely to come away with bags loaded with cinnamon rolls, the flakiest savoury Danish with beef Bolognese, almond and blueberry scones, giant chocolate muffins and more. What is it about road trips that makes everyone extra hungry?

Tsitsikamma is believed to be the remainder of an ancient jungle that once covered most of the Southern Cape. A temperate forest with a dense canopy, it is home to centuries-old Outeniqua yellowwoods, stinkwoods and ironwood trees, as well as leopards, vervet monkeys and rare bird species such as the African oystercatcher and Knysna turaco.

This section of the Garden Route is made for adrenalin junkies. Begin with the Tsitsikamma Canopy Tour® (canopytour.co.za), ziplining through the canopy somewhere between 20–30 metres above the forest floor. By the end of the two-hour tour, you’ll be a ‘certified monkey’.

Tackle Storms River Suspension Bridge in Tsitsikamma National Park next. Here, the forest stretches along a dramatic, rocky coastline pounded by powerful waves. The well-marked, two-kilometre-long Mouth Trail starts at a sandy stretch of beach, gradually ascending to a boardwalk, winding through a montane forest. Look out for wild waterlilies growing on cliffsides, groups of dassies (also known as rock hyraxes) sunning themselves on fallen logs and rocky outcrops, and orange-breasted sunbirds drinking nectar from wildflowers. Suspended seven metres above the river, the 70-metre-long bridge extends across the mouth of Storms River offering panoramic views of the surrounding mountains and wild coastline. Not far from Storms River is Bloukrans Bridge (bloukransbungy. com) where ultimate thrill seekers can test their nerves with the 709ft bungee jump.

On longer trips, it’s definitely worth exploring serene Nature’s Valley at the mouth of the Groot River within Tsitsikamma National Park, where canoeing, sailing and swimming are popular activities; and Keurboomstrand, a resort town near Plettenberg Bay, with pristine beaches and the Keurboom River Nature Reserve, a 1,830-acre area known for its unspoiled river gorge, coastal fynbos and scenic hiking trails along the river.

On the way back, stop by Wilderness for dinner at Ilali Restaurant (ilalirestaurant.co.za) where the menu offers a fusion of flavours. You won’t be disappointed by a fragrant bowl of punch phoron seafood linguine with juicy prawns, squid, mussels and line fish cooked in a sauce with earthy, warm and peppery notes. A gremolata topping gives it a bright, zesty finish. Other dishes of note are the Spanish paella, Karoo lamb chops with a side of chimichurri roast potatoes, and grilled ostrich fillet with roast winter vegetables, garlic potatoes and mushroom-thyme sauce.

GET IN TOUCH

Plan your Garden Route itinerary with Emirates Holidays, combining flights, private transfer and comfortable stays at a number of partner hotels along the route. emiratesholidays.com

URBAN

retreat

THIS SPREAD, CLOCKWISE FROM LEFT: Old-world charm and contemporary lines come together at Four Seasons Hotel The Westcliff; take in panoramic views of the city from Flames’ terrace; the spa is a tranquil sanctuary offering a variety of treatments; start the day with an indulgent breakfast in bed.

From the terrace of Flames, the Four Seasons Hotel The Westcliff’s signature restaurant, Johannesburg reveals itself, not in a series of skyscrapers or manicured parks, but in a seemingly endless green canopy. Once a region of highveld grassland, Johannesburg’s landscape was transformed by human ingenuity into an “urban forest”, with introduced species such as jacaranda adding to this gritty and ambitious city’s aesthetic appeal.

The Four Seasons is draped across eight acres of hillside in the affluent suburb of Westcliff, known for its old money, mansions and historic architecture. Built as a series of lavish low-rise apartments with ivy covered walls, courtyards, fountains and gardens connected by cobblestone paths, the hotel invites guests to step back in time, to savour a slower pace of life and temporarily forget about the hustle culture beyond its walls.

From the moment I arrive, I feel like I’ve entered a stately home – the rich dark wooden accents of the lobby perfectly offset by the plush armchairs and sofa in mauve and deep bronze. Natural sunlight filters through from floor to ceiling windows, exquisite floral arrangements grace the coffee table and contemporary South African art give the space a welcoming warmth. This theme of modern luxury and old-world charm continue in my elegant suite with its deep blue walls complemented by dynamic zebra pattern curtains that add a touch of African flair, to the jar filled with freshly baked rusks with an accompanying note informing me that they

“are generally dipped in a hot beverage before taking a bite”. The cosy private balcony offers a quiet spot for a morning coffee with panoramic views of the city, further cementing the sense that this hotel has been designed as a sanctuary that feels both grand and intimate.

THIS PAGE, CLOCKWISE FROM TOP LEFT: Flames’ menu is a celebration of the finest meat and seafood sourced from some of the best South African producers; cuts of Wagyu and Chalmar beef feature on the menu; the 25-metre adult-only lap pool; suites are flooded with natural light.

OPPOSITE PAGE, CLOCKWISE FROM TOP: The property is built to look like a secluded hillside retreat; executive chef Rudi Liebenberg; Apartheid Museum.

Flames is a nod to the fire that lies at the heart of South Africa’s culinary traditions. The kitchen utilises a Josper oven, ‘a revolutionary Spanish grill-oven that seals in moisture and imparts a rich, smoky flavour to every cut’.

Chef Fumba Avuyile, Flames’ chef de cuisine, developed the menu in collaboration with visiting chef Thierry Papillier from Four Seasons Kuwait, highlighting the best meat South Africa has to offer from the Silent Valley Wagyu beef sourced from the grasslands of the Free State and Chalmar beef from a local family farm to the ostrich and kudu fillets, and lamb chops brought in from within a 50 kilometre radius.

The hotel’s culinary team is led by recently appointed executive chef Rudi Liebenberg. A true son of Johannesburg, he has returned to his hometown after a career overseas as well as a 14-year stint at the iconic Mount Nelson in Cape Town.

When asked what drew him to the culinary field, he confesses “cooking is almost like meditation…it allows me to get lost in a creative world”. His professional journey has been defined by a deep respect for ingredients and where they come from, and he admits the documentary Food, Inc has greatly influenced the style in which he runs his kitchen.

“My mission is to really build a holistic system where we know exactly where things came from,” he says, striving to teach his team to have the same reverence for a tomato as they would for a piece of meat.

For my own meal at Flames, I begin with the Mossel Bay springbok “new style” carpaccio,

the venison is so tender its melts like butter in my mouth and the Japanese-inspired dressing made with hot sesame oil, ponzu, chilli, garlic and ginger is a finely balanced union of zesty, savoury and spicy elements that make me want to lick the plate. The Karoo lamb shank from the signature main collection marries classic and local flavours, arriving on a comforting bed of pomme purée, with chakalaka and ras el hanout carrots lending a distinctly savoury and aromatic character to this hearty dish. And since I’m in South Africa, I must end the meal with the Four Seasons spiced malva pudding. You’re probably going to see this traditional dessert on many menus across the country but here it’s been given a touch of sophistication with a silky Amarula crème anglaise infused with cinnamon and allspice, and ginger gelato providing the perfect foil to the sweetness of the spongy, cake-like pudding.

Tucked away in this luxurious bubble, it’s tempting to stay put all day lounging by the pool or getting pampered at the spa. But to truly understand the soul of Johannesburg, you must venture beyond the sanctuary of the property’s ivy-covered walls. The hotel offers experiences that showcase the region’s history, culture and

wildlife, from day trips to Pilanesberg National Park, located in an ancient volcanic crater, and Dinokeng Game Reserve where “you’re most likely to see all the Big Five in one visit because it’s much smaller than Kruger” to tours of art galleries showcasing local artists’ works.

But it’s the guided tour of Johannesburg that offers a profound glimpse into South Africa’s recent turbulent social and political history. My half-day trip includes a visit to the Apartheid Museum and Constitution Hill, and it is a necessary and deeply moving experience that contrasts the peaceful haven of the hotel with

the emotional reality of the city’s past. I wasn’t prepared for the raw feelings Constitution Hill stirred within me. Constructed using the bricks from the prison where leaders like Nelson Mandela and Albertina Sisulu endured brutal, inhumane living conditions, it is the highest court of the land where visitors are forced to confront the reality of the hard-won fight against Apartheid that led to the democratic South Africa of today.

For more information, visit fourseasons.com/ johannesburg

RECIPE INDEX

SNACKS, STARTERS, SOUPS, SALADS & SIDES

Broccoli and asparagus braai salad with creamy dressing 29

Seven colours salad 46

Quick bobotie stir-fry lettuce cups 47

Stir-fry stuffed gem squash 49

Pampoen fritters with caramel sauce 55

Curried butternut and apple soup with coconut milk 55

Gebakte pap 57

Cape Malay potato samoosas with coriander-mint yoghurt 63

Vetkoek and curried mince with pickled red onion 63

Biltong Caesar salad with coriander croutons 73

Coriander-chilli bites 80

Pickle fish cakes with apricot amasi 85

Braaied garlic-butter crayfish with baby marrow slaw 85

Crispy onion and coriander curry oysters 85

Jalapeño-stuffed mushrooms with chutney sauce 91

Amagwinya 97

Shisa nyama spiced chicken wings 97

Spinach morogo 97

Braaied mielies with chutney butter 98

Rocket, feta, butternut and beetroot salad 98

Classic boerewors 98

Curried apricot lamb sosaties 101

Braaied pumpkin with cinnamon sugar and almonds 101

Pumpkin fritters 102

Aartappelslaai (potato salad) 102

Beef oopsies 102

Quick yoghurt roosterkoek with charred spring onion butter 105

Classic onion, cheese and tomato braai broodjie

DRINKS

Red sunset mocktail

Blueberry ginger beer

Strawberry Bombay crush

Frozen rooibos spritz

Cream soda fizzer floats

CONDIMENTS

Braai chimichurri 21

Biltong compound butter 73

Home-made biltong seasoning spice 73

Home-made leaf masala 80

Malay smoor 101

MAINS

Boerewors, smoor and spinach pasta bake 20

Chicken apricot curry with stone fruit chutney 27

Cheesy stir-fry wrap bake

Curry noodle stir-fry with biltong

Tomato bredie with herby rice

Classic bobotie

Stywe pap with boerewors and smoor

Durban-style prawn curry

Mutton bunny chow with carrot relish

Cape-style seafood potjie

Creamy garlic, lemon and dill mussels with fennel salad

Peri peri garlic prawns with savoury slappap

Creamy biltong, caramelised onion and peppadew quiche

Brown onion and cream cheese potato bake

Chakalaka

braised short ribs with crunchy slaw

BREAKFAST

ClemenGold pannekoeke with cinnamon-citrus sugar and syrup

Vanilla cinnamon slappap with honeycomb and almonds

Krummelpap with amasi and brown sugar

Rooibos Chelsea buns with cream cheese icing

Rooibos and cinnamon melkkos

BAKED GOODS & DESSERTS Malva rusks

Nectarine and cherry cremora tart slices

Aniseed mosbolletjies with quick plum and grape ‘moskonfyt’

Peppermint crisp tart

Coconut and cardamom koesisters

Cheese and biltong mieliebrood

Preserved litchis and ice cream

Vanilla-cardamom potbrood

Sundried tomato, olive and sage beer bread

Rooibos crème caramel

cake

custard and raspberry jelly slice

koeksisters