Essential Flavours - Volume 3 I Issue 1

CAPE POINT VINEYARDS

CAPE POINT VINEYARDS WHERE FOOD, WINE AND NATURE UNITE

THE ULTIMATE KITCHEN DESIGN GUIDE

HOW

Editor's letter

@essentialflavours

Celebrating the essence of food and wine

Welcome to this edition of Essential Flavours! As we embark on another culinary journey through the pages of our magazine, we invite you to indulge your senses and immerse yourself in the vibrant world of food and wine.

At Essential Flavours , we believe that food is more than just sustenance; it's a cultural phenomenon that connects us all. From the captivating fragrances that fill the air to the elegant swirl of a fine wine in a crystal glass; each dish and sip unfolds a narrative woven with tradition, innovation, and passion.

In this edition, we delve into the essence of gastronomy by delving into the diverse flavours and aromas that define various cuisines across cultures. We bring you a curated selection of recipes and articles that will inspire and delight you.

Of course, no celebration of food would be complete without a nod to wine – the perfect complement to any meal.

Whether you're a seasoned foodie or just beginning to explore the culinary world, there's something for everyone in Essential Flavours . So, pour yourself a glass of your favourite wine, settle into a cozy chair, and prepare to be transported to a world of tantalizing tastes and aromas.

As always, we welcome your feedback and suggestions. After all, Essential Flavours is as much your magazine as it is ours. So don't be shy – drop us a line and let us know what you think.

Bon appétit!

Elroy van Heerden-Mays

editor@essentialflavours.co.za

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Contents Autumn 2024

ESSENTIAL

Citrus salad with burrata & dukkah

Quick butter bean mash with dill salsa

Beet, feta & grapefruit salad

Beetroot & butternut sorghum salad

White bean & green bean salad

Lemony cacio e pepe risotto

Miso butter yellowtail with bok choy

Creamy

Peri-Peri

Pork T-Bone steak with

Pork chops with strawberry salsa

Weeknight tuscan chicken

Sausage pasta

Oven roasted crispy chicken

Chicken Alfredo

Avocado salad bowl

Pork, pineapple & pepper kebabs

Beef Stroganoff

Traditional pork shoulder pie

Steak gatsby

Lamb tacos

Crispy fish tacos Udon

Mini berry & brioche bakes

Strawberry brioche donuts

Rasberry rolls with cream cheese

icing

Mocha Amarula baked oats

Bread pudding

Shortbread matchsticks with lime zest

Mini Easter egg cheesecake

Easter egg brownies

Biscoff blueberry icepops

Biscoff brownies

Hot cross buns

Banana bread

Contributors

Credits

@essentialflavours

PUBLISHER/EDITOR: Elroy van Heerden-Mays

ASSISTANT EDITOR: Milou Staub

SUB-EDITOR: Tessa O'Hara

CONTENT MANAGER: Wadoeda Adams

CONTENT ASSISTANT: Ketsia Makola

CONTRIBUTORS

David Kinyanjui

Bibby's Kitchen

Marcus Modimokwane

Snenhlanhla Mbambo

Lazy Makoti

SA Pork

Nwabisa Lisa

Chef Pam (The Chefwife)

Abalobi's Fish With A Story Hloniphile SigwazaCaroline

Godi-Mhlanga

Johané Neilson

Grace the Cooklist

Chef Bianca

Cooking with Chanel

DESIGN & LAYOUT

Shaun van Heerden-Mays

Anja Bramley

MEDIA PARTNERSHIPS: Maurisha Niewenhuys

PROJECT MANAGER: Wendy Navarra

ADVERTISING SALES:

Hester Kleynhans / Rene van Heerden

DIGITAL AND SOCIAL MEDIA

Kyla van Heerden / Tia Arendse

SUBSCRIPTIONS: Shihaam Gyer

CHIEF FINANCIAL OFFICER: Shaun van Heerden-Mays

WEBSITE DESIGNER: Justin McGregor

RETAIL DISTRIBUTION: On The Dot

AIRPORT DISTRIBUTION: Media Support

PICTURE CREDIT: 123rf.com

Van Heerden Mays Publications CC t/a Media Xpose Company Reg No: 2010/128859/23

6 Carlton Crescent, Parklands, 7441

Tel: 021 424 3625 | Fax: 086 270 9693 info@mediaxpose.co.za l www.mediaxpose.co.za

EDITORIAL ENQUIRIES: editor@essentialflavours.co.za

ADVERTISING ENQUIRIES: shireen@mediaxpose.co.za

TEL: 021 424 3625 l www.essentialflavours.co.za

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

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Creating a tasty broth with vegetable scraps

Simmer vegetable scraps and raw bones to enhance flavour, adding a dash of salt and pepper, for around 30 minutes. Allow it to cool, then portion it into freezer bags and freeze. This can be conveniently used whenever required.

3 Deglaze each pan

When cooking meat and vegetables in a hot pan, small bits tend to adhere to the bottom. In classical French cooking, these are referred to as fond, serving as the basis for a superb pan sauce. Simply deglazing the pan with wine, broth, juice, brandy, or plain water is a straightforward method to incorporate those delightful flavour nuances into your final dish.

2 EXPERIENCING OVERLY SALTY FOOD?

Incorporating acidity can mitigate the saltiness. Adding a touch of wine, vinegar, or lemon juice during the cooking process is among the most effective methods to balance and recover the flavour of salty dishes.

Debunking the myth of cooking with alcohol

Alcohol doesn’t completely evaporate during cooking, debunking a common culinary myth. Although heat diminishes its potency, it doesn’t vanish instantly. To eliminate alcohol entirely, requires up to three hours of cooking. This is crucial to consider when preparing dishes for individuals who are minors or abstain from alcohol consumption.

4

6

Why leftovers taste better

Allowing food to cool and rest in the refrigerator provides an opportunity for the ingredients to harmonise and blend, resulting in a more flavourful and rich taste the following day. It might be worthwhile to prepare and cook food a day in advance for an enhanced dining experience.

7

Why do veggies in restaurant salads appear more vibrant than those in stores?

Enhancing the colour of vegetables is achieved through blanching, a brief boiling process that intensifies their colour without fully cooking them. The result is a tender, crisp and flavourful texture every time.

10

Fancy ice cubes for your alcoholic drinks

8

Wine legs

The ‘legs’ you see on the side of a wine glass are caused by the alcohol evaporating and creating droplets on the glass. Contrary to popular belief, they do not necessarily indicate the quality of the wine.

9

To avoid diluting your beverages with ice, consider freezing fruit chunks and fresh herbs with fruit juice in ice cube trays. This not only prevents watering down your drink but also adds an extra burst of flavour, creating a visually appealing and refreshing experience.

An onion can be used to clean the grill

For a natural way to clean and season your grill, rub a cut onion on the grates.

DID YOU KNOW?

Hot water will turn into ice faster than cold water.

GASTRONOMIC NIRVANA: YOUR ESCAPE FROM THE ORDINARY!

CHEF BRADLEY FROM CAPE POINT VINEYARDS AND OUR OWN ASSISTANT EDITOR, MILOU STAUB, GO HEAD TO HEAD ANSWERING PROBING QUESTIONS…

Describe to our readers a typical busy service hour?

Chef Bradley: On a typical day in our busiest hour, my team are calm and collected due to the training they have received. I am typically on the pass and bouncing between sections to assist my team when needed.

I am lucky enough to not have to assist my team too often as they have great talent. I am confident in my team, but I like to be available to them should they need assistance. Things can get chaotic at times, but we handle the pressure with ease.

Milou: If I was a kitchen professional, I think I would be the opposite of Gordon Ramsay and keep my cool.

How do you feel about working un-social hours?

Chef Bradley: It’s the norm at this stage after all these years. I do not classify typical “unsocial” hours to be unsocial. These are often the best times to work as a lot of team building occurs during these hours.

Milou: I have no idea how you guys in this industry do it! Saying goodbye to your nights and weekends must be tragic. Such troopers!

What’s your number 1 food pet peeve?

Chef Bradley: Hot food being served cold.

Milou: When wings or ribs are 80% bone, it’s devastating.

If you could dine with one or two famous people in the culinary world, who would you choose?

Chef Bradley: Heston Blumenthal – he is a great inspiration of mine. I am always intrigued by his creations. I am interested in his journey of exploring the science of taste and smell, and its effect on our emotions, senses and memory.

Milou: I enjoyed the movie “Burnt” about the chef Adam Jones played by Bradley Cooper. I found his story about picking himself up from rock bottom extremely inspiring. And of course, please throw in a one-onone with Bradley Cooper!

Which is your go-to dish you can’t get enough of making?

Chef Bradley: Biltong spiced ribeye, with roasted bone marrow; always a winner.

Milou: Crispy pork chops with mash potato and a fried egg on top! Don’t judge, this is a combo made in heaven, particularly when that egg has a perfect runny yolk.

If you could eat only one cuisine in your life, which would it be?

Chef Bradley: Italian – it reminds me a lot of cooking at home with family. Typical Italian cuisine is

often simplistic and made to be enjoyed by the whole family.

Milou: French cuisine! I mean, give me all the butter, cream and wine please!

Going down memory lane, what dish was your childhood favourite?

Chef Bradley: Rooster brood!

Milou: When I close my eyes and let my tastebuds’ memory take control, what comes to mind is my mama’s spaghetti bolognaise covered in grated gouda cheese.

What food should everyone try at least once in their lives?

Chef Bradley: Potjie!

Milou: Mauritian chilli cakes. Google it people!

Name the two kitchen tools you can’t do without?

Chef Bradley: A good quality chef’s knife, and a high-quality set of chopping boards.

Milou: I’m a neat freak, so I must wash everything as soon as I’m done using it. Definitely dishwashing soap and a sponge!

Chips or popcorn?

Chef Bradley: Chips

Milou: I’m a popcorn gal all the way.

Unforgettable memories: YOUR CULINARY JOURNEY AT CAPE POINT VINEYARDS

By Milou Staub

NESTLED AGAINST THE SLOPES OF CHAPMAN’S PEAK IN NOORDHOEK ON THE CAPE PENINSULA, CAPE POINT VINEYARDS IS A TESTAMENT TO THE HARMONIOUS RELATIONSHIP BETWEEN NATURE’S SPLENDOUR AND THE ARTISTRY OF WINEMAKING.

This family-owned estate, uniquely positioned with its iconic backdrop, has become a beacon for wine enthusiasts and those seeking a luxurious escape. More than a winery, Cape Point Vineyards (CPV) is an immersive haven where food, wine, and nature seamlessly converge to create an unforgettable experience.

Terroir unveiled: the magic behind the wines

Beyond a conventional winery, CPV unfolds as a canvas where nature paints the backdrop for exceptional wines. Benefiting from cool sea breezes and ancient mountain soils, the terroir here is nothing short of magical.

The late growing season adds complexity to their signature Sauvignon Blanc, renowned for its distinct mineral tones and unparalleled quality. Visitors are invited on a journey through the estate, exploring vineyards and learning about the meticulous winemaking process that transforms grapes into liquid poetry.

Culinary

bliss: a symphony of flavours with a view

Taking the wine experience to new heights, CPV offers culinary delights

that celebrate local flavours and culinary expertise. Whether attending the Thursday afternoon market or enjoying laid-back fare at the Courtyard, opting for a gourmet picnic on the lawns, or experiencing a la carte dining at the main restaurant, each dish is a celebration.

Imagine a symphony of flavours as Sushi and Sauvignon Blanc come together during dedicated wine-tasting sessions, offering an artful exploration against the backdrop of sweeping views stretching from mountain ranges to the vastness of the Atlantic Ocean.

LET’S DIVE INTO MY LUNCH EXPERIENCE

As I stepped into the world of CPV, little did I know that I was about to embark on a gastronomic journey that would leave an indelible mark on my taste buds.

The starter…

The culinary adventure began with the exquisite Prawn and Salmon Gift Sushi. This delicate creation, a quartet of delectable bites, showcases the perfect marriage of prawn and salmon.

Each piece, adorned with creamy

avocado, a hint of caviar, and a drizzle of mayo, was a flavourful revelation. The contrasting textures and the fresh burst of flavours in every bite made it a gift indeed; a harmonious blend of seafood elegance and creamy richness that left me craving more.

My culinary adventure reached new heights with the Buttermilk Soft Shell Crab, a starter that defied my expectations. The deep-fried soft-shell crab, enveloped in a crispy embrace, revealed a perfect harmony of textures.

Each bite, accompanied by the spicy mayo, cucumber pico de gallo, and the delightful tomato soy jam, was a symphony of crunch and spice that ignited my palate and set the tone for the culinary wonders that awaited.

The main course…

The heart of the experience

unfolded with the Karoo Lamb main course, a true ode to South African

the minted pea puree introduced a refreshing note that danced on my tongue. The dish was elevated to perfection by the luscious lamb jus, weaving together a narrative of culinary mastery that spoke volumes about Chef Bradley Mathias’ dedication to creating an unforgettable dining experience.

The dessert…

Just when I thought the experience couldn’t get any better, the Textures of Chocolates dessert swept me away. The Blonde chocolaté

crémeux, dark chocolate millionaire shortbread, and the delicate chocolate “glass” unfolded a sweet symphony on my senses. It was not just a dessert; it was a masterpiece that celebrated the art of chocolatiers and left me with a lingering sweetness that perfectly concluded my extraordinary dining adventure.

The wine…

To enhance the dining experience, I paired each course with a glass of Cape Point Vineyards Isliedh, adding a sophisticated and complementary element to the culinary journey.

engaged in animated discussions, families with babies brought a heartwarming touch, and lovers found solace under towering trees. Tourists with sunkissed skin added an international flair, creating a harmonious soundtrack to the picturesque setting.

With each sip, the Sauvignon Blanc and Semillon blend unveiled a journey through elevated vineyards with clay-rich, granite soils, a personal celebration of craftsmanship, terroir, and cherished moments.

A destination for those seeking a taste of the extraordinary

As I savoured my meal, a kaleidoscope of activities unfolded around me. Professionals

CPV had become a destination for global wanderers seeking a taste of the extraordinary. Despite it being a weekday, the place was overflowing, yet there was an air of ease and contentment. The staff moved gracefully through the crowd, ensuring everyone felt welcomed, mastering the art of creating an inclusive space for a diverse range of patrons.

The atmosphere, a blend of joyous laughter, international accents, and whispered confessions, was a testament to the universal allure of this remarkable dining destination.

As the sun dipped lower on the horizon, I found myself not just enjoying a meal but being part of an enchanting narrative; a story of shared moments, culinary brilliance, and the timeless beauty of Cape Point Vineyards.

AN EASY WAY TO maintain healthy eating habits

MEAL PREPPING IS A FANTASTIC WAY TO SAVE TIME AND MAINTAIN A HEALTHY EATING ROUTINE THROUGHOUT THE WEEK. OPTIMAL MEALS FOR MEAL PREP ARE THOSE THAT ARE EASY TO PREPARE, MAINTAIN THEIR QUALITY WHEN STORED, AND OFFER A BALANCE OF NUTRIENTS. HERE ARE SOME MEAL IDEAS THAT ARE EXCELLENT FOR MEAL PREPPING.

Remember to store your meal preps in airtight containers to maintain freshness. These meal ideas offer a variety of flavours and nutrients, making them excellent choices for successful and enjoyable meal prepping.

BREAKFAST

Overnight oats

Combine oats with yogurt, milk, and fruits in a jar. Let it sit in the refrigerator overnight for a ready-toeat breakfast.

Egg muffins

Whisk eggs and pour into muffin cups. Add vegetables (spinach, bell peppers, mushrooms) and protein (ham, turkey). Bake until set for a convenient and protein-packed breakfast or snack.

MAIN MEALS

Grilled chicken with vegetables

Grilled chicken breast or thighs with a variety of colourful vegetables like bell peppers, zucchini, and cherry tomatoes. Season with herbs and spices for added flavour. Serve over quinoa or brown rice for a complete meal.

Pasta salad

Whole-grain pasta mixed with cherry tomatoes, olives, artichoke hearts, and grilled chicken. Toss with a light vinaigrette dressing.

Stir-fry with brown rice

Stir-fried vegetables (broccoli, snap peas, carrots) with your choice of protein (tofu, chicken, shrimp) are simple and delicious. Use cooked brown rice as the base and flavour with soy sauce, ginger, and garlic.

Sheet pan baked salmon with roasted vegetables

Place salmon fillets on a sheet pan alongside a mix of root vegetables like sweet potatoes and Brussels sprouts. Season with olive oil, lemon, and your favourite herbs. Bake for a quick and nutritious meal.

Greek chicken bowls

Marinate chicken in Greek seasoning and grill or bake. Pair with quinoa, cherry tomatoes, cucumbers, olives, and feta cheese. Drizzle with tzatziki sauce.

Burrito bowls

Brown rice or quinoa topped with black beans, corn, salsa, avocado, and grilled chicken or beef. Customize with your favourite toppings.

Quinoa salad

Cooked quinoa mixed with diced vegetables (cucumbers, cherry tomatoes, red onions) and fresh herbs (parsley, cilantro) is delicious. Add a protein source like chickpeas, feta cheese, or grilled chicken. Dress with olive oil and lemon vinaigrette.

Nuy’s ‘Piekfyn’ Rosé Rosé art inspires

NUY WINERY HAS ADDED THEIR FIRST EVER ROSÉ WINE, NAMED ‘PIEKFYN’, TO THEIR MASTERY SERIES AT THE REQUEST OF NUY WINE ENTHUSIASTS AND THE INCREASINGLY POPULAR PINK WINE MARKET.

The name ‘Piekfyn’ alludes to the colourfulness of wine as well as words. Rosé being mostly pink in colour, we wanted to use the word ‘pink’ as inspiration – experimenting with original Afrikaans words and with the rose theme on the back label. We chose the word ‘Piekfyn’, which means ‘particularly good or exquisite’ and is commonly used to describe everything that is right and delicious.

A local Worcester artist designed and painted the artwork – roses done in acrylic paint. The roses can be seen through the bottle, and as the bottle empties, more of the label and flowers become visible.

The wine comes in a three-bottle carton with the same artwork on the packaging.

Piekfyn Rosé is a dry rosé wine with a deep salmon colour, aromas of strawberries and blackberries, as well as hints of Pink Lady apples. The wine is fruity with an acid balance that leaves a long aftertaste. Pairing suggestion: fresh salads and seafood dishes.

Piekfyn Rosé sells for R85 per bottle at Nuy on the Hill on the R60 route between Worcester and Robertson or online at www.nuywinery.co.za

Nuy on the Hill is open Monday to Friday from 09:00 to 17:00, and on Saturdays and Sundays from 09:00 to 16:00.

T: +27 (0)23 347 0272

E: marketing@nuywinery.co.za

Win a case of Nuy Piekfyn Rosé. Just email the subject I LOVE PIEKFYN ROSE to

marketing@nuywinery.co.za to enter.

7TYPES OF LACTOSE-FREE MILK

WHILE MILK IS RICH IN NUTRIENTS AND ASSOCIATED WITH VARIOUS HEALTH BENEFITS, IT CONTAINS LACTOSE, A SUGAR THAT TRIGGERS DIGESTIVE ISSUES FOR THOSE WITH LACTOSE INTOLERANCE. TO ALLEVIATE SYMPTOMS, INDIVIDUALS WITH LACTOSE INTOLERANCE SHOULD OPT FOR LACTOSE-FREE ALTERNATIVES, AVOIDING PRODUCTS LIKE MILK AND ICE CREAM.

Fortunately, there are numerous lactose-free dairy and non-dairy beverages suitable for those intolerant to lactose.

1. Soy milk

With 9 grams of protein per cup, soy milk stands out for its high protein content among plant-based milks.

2. Almond milk

Unsweetened almond milk, a popular non-dairy choice, is low in calories, carbs, and fat. It naturally boasts Vitamin E.

3. Coconut milk

Naturally sweet and creamy, coconut milk is lactosefree with a high-fat content, making it an ideal option for those on low-carb diets.

4. Oat milk

Providing 4 grams of protein per cup, oat milk is slightly higher in protein compared to other plantbased milks. It contains nutrients like iron, and additional vitamins and minerals like calcium, Vitamin

D, and B12 are often added during manufacturing.

5. Cashew milk

A smooth and creamy alternative, cashew milk offers a texture akin to cow’s milk. While low in calories and protein, it has a higher fat content than many plant-based milks.

6. Rice milk

For individuals allergic to nuts or soy, rice milk is an excellent lactose-free choice. It is one of the least allergenic plant-based milks, safe for those with nut, cow’s milk, and soy allergies.

7. Macadamia milk

Macadamia milk is gluten-free, it is creamy with a nutty flavour; it is a powerful antioxidant; it contains a range of vitamins and minerals such as vitamin E, potassium, selenium and magnesium with benefits such as supporting bone health, aiding in weight loss, boosting heart health.

Breakfast

FETA EGGS – 3 WAYS

By Zandeleen Thygsen

INGREDIENTS

• 3 eggs

• 3 feta “disks”

• pesto

• chilli crunch

• chives

• chilli flakes

• coriander

• 3 slices of toast

METHOD

1. Crumb the feta in a warm pan.

2. Add the pesto and chilli crunch to where each egg will go.

3. Crack the eggs over the feta and cover with a lid to cook on medium heat.

4. Once the eggs are ready, dish up and sprinkle chives, coriander and chilli flakes over for extra flavour.

5. Season with salt and pepper.

BLUEBERRY PANCAKE

By Zandeleen Thygsen

INGREDIENTS

• ¾ cup milk

• 1 tablespoon white vinegar

• 1 tablespoon vanilla essence

• ½ lemon juice

• 1 cup flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 egg

• 2 tablespoons melted butter

• 2 tablespoons sugar

• 1 cup fresh blueberries

• cream cheese for between the pancakes

METHOD

1. Mix the dry ingredients.

2. Add the wet ingredients and mix well.

3. Fold in the blueberries.

4. Spoon into a warm pan and turn once ready.

5. Take off the heat and enjoy with blueberry jam or honey.

BLUEBERRY PANCAKE

Did you know about these flour swaps?

• Oat Flour: Adds a nutty flavour and boost of fibre.

• Almond Flour: Creates gluten-free pancakes.

• Banana: Mashed ripe bananas for naturally sweet and moist pancakes.

• Coconut Flour: Offers a gluten-free alternative to traditional flour.

• Sweet Potato Pancakes: Use mashed sweet potatoes for a nutrient-rich option.

• Chia Seed Pancakes: Enhances texture for a thicker and heartier pancake.

QUICK BREAKFAST DISH

By Nelisiwe Mahlangu

The perfect breakfast or brunch meal.

INGREDIENTS

• 1 cup double cream plain yoghurt

• 1 cup muesli of your choice

• handful of blueberries

• handful of strawberries

• sauteed banana with syrup

METHOD

1. Add everything to a bowl and drizzle with syrup.

PRO TIP:

Low and slow: Cook your scrambled eggs over low heat. This gentle cooking method ensures that the eggs remain tender and creamy, rather than becoming tough or rubbery. Stir frequently and be patient, the extra time is worth it for perfectly fluffy scrambled eggs every time!

AVOCADO TOAST WITH SCRAMBLED EGG

By David Kinyanjui

Prep time: 5 minutes

Cooking time: 10 minutes

Serves 1

INGREDIENTS

• unsalted butter

• 2 slices of bread

• 2 eggs

• cheese (optional)

• salt

• 1 avocado

• dill for garnish

• chili flakes

METHOD

1. Spread butter on both sides of the bread and toast on a pan until golden.

2. In a bowl, add two eggs, the salt and then whisk.

3. In a pan, add butter. Once melted, add the eggs, and cook on low heat. Use a spatula to scrape the eggs and let them cook completely.

4. You can add some cheese if you prefer.

5. Slice up an avocado, or mash it, and spread it on the bread. Add the scrambled eggs and chili flakes and garnish with dill.

6. Serve with fruit of choice.

‘Eggs-plore’ the culinary wonders of eggs

EGGS, A KITCHEN STAPLE FOUND IN EVERY HOUSEHOLD, ARE NOT JUST A BREAKFAST DELIGHT BUT A CULINARY MARVEL CELEBRATED FOR THEIR VERSATILITY AND NUTRITIONAL RICHNESS. BEYOND THEIR HUMBLE APPEARANCE, EGGS OFFER A PLETHORA OF BENEFITS THAT MAKE THEM A KITCHEN ESSENTIAL.

Protein powerhouse: Eggs are a rich source of high-quality protein, containing all essential amino acids. This makes them an excellent choice for those looking to increase protein intake, aiding in muscle development and repair.

Sustainable protein source: Eggs are an environmentally friendly protein source, requiring fewer resources compared to other protein-rich foods. They offer a sustainable option for individuals mindful of their ecological footprint.

Versatile cooking ingredient: The versatility of eggs in the kitchen knows no bounds. From classic scrambled eggs and omelets to baking, frying, and poaching, eggs can be prepared in countless ways, accommodating various cuisines and culinary preferences.

Nutrient-rich profile: Packed with essential nutrients, eggs are a nutritional powerhouse. They provide vital vitamins such as B12, riboflavin, and selenium, contributing to overall well-being and supporting metabolic functions.

Brain-boosting choline: Eggs are an exceptional source of choline, a nutrient critical for brain health. Choline plays a role in neurotransmitter function, aiding memory and cognitive function.

Weight management aid: The high protein content in eggs promotes a feeling of fullness, making them a satisfying and nutritious addition to meals. Incorporating eggs into your diet can support weight management efforts.

Budget-friendly nutrition: Eggs offer an affordable and accessible source of high-quality nutrition. Their versatility allows for budget-friendly yet wholesome meal options, making them an excellent choice for individuals and families alike.

Enhanced eye health: Eggs contain lutein and zeaxanthin, antioxidants known to promote eye health. Regular consumption of eggs may contribute to reducing the risk of age-related macular degeneration and maintaining good eyesight.

Easy nutrient absorption: The combination of nutrients in eggs, including Vitamin D and healthy fats, aids in the absorption of fat-soluble vitamins like A, D, E, and K. This enhances the overall nutritional benefit derived from your meals.

Culinary binding agent: Eggs serve as a natural binding agent in recipes, holding ingredients together in dishes like meatballs, meatloaf, and various baked goods. This characteristic makes them indispensable in cooking and baking.

A timeless and essential ingredient

The benefits and versatility of eggs in the culinary realm are nothing short of remarkable. From their proteinpacked nutritional profile to their adaptability in various cooking methods, eggs stand as a testament to their indispensable role in creating delicious and nourishing meals.

Whether enjoyed for breakfast, lunch, or dinner, eggs are a timeless and essential ingredient that adds both flavor and substance to a wide array of dishes.

FRENCH TOAST HOT CROSS BUNS

By Zandeleen Thygsen

INGREDIENTS

For the French toast

• 6 hot cross buns, halved

• 2 large eggs

• 250ml milk

• 5ml vanilla essence

For the topping

• 2 cups apples (about 3), chopped

• 1 teaspoon cinnamon

• 2 tablespoons sugar

• 2 tablespoons plain yoghurt (or flavour of choice)

METHOD

1. Beat the eggs, milk and vanilla together until combined.

2. Dip the hot cross buns in the mixture and allow it to soak up some of the liquid.

3. Fry in butter or oil until golden on both sides.

4. Prepare you apple compote by cooking the apples, cinnamon and sugar in a pot until the apples are tender. Remove from heat.

5. Plate your French toast by adding one half to a plate, then top with plain yoghurt, apple compote and the other half.

TOP TIP:

Cook French toast on medium-low heat for even cooking, ensuring a golden-brownexterior and fluffy interior.

SPICED GRANOLA

By Zandeleen Thygsen

INGREDIENTS

• ¼ cup almond butter (or other nut/seed butter of choice)

• ¼ cup honey

• 2 teaspoons vanilla extract

• 5 teaspoons ground cinnamon

• 2 teaspoons ground mixed spice

• 1 teaspoon ground cardamom

• 1½ cups rolled oats

• ½ cup nuts, roughly chopped

• ¾ cup unsweetened coconut flakes

• 2-4 white Easter eggs

• ¼ cup mixed seeds (or pumpkin)

METHOD

1. Preheat oven to 160°C and line a standard-size baking sheet with parchment paper.

2. In a medium mixing bowl, combine the almond butter, honey, vanilla, cinnamon, mixed spice, and cardamom and whisk until smooth.

3. Add the oats, nuts, coconut, and seeds. Mix well until evenly coated.

4. Transfer the mixture to the prepared baking sheet and spread into an even layer (use additional baking sheets as needed if increasing batch size).

5. Bake for 20-25 minutes, watching carefully toward the end so it does not burn. You’ll know it’s done when the granola is fragrant and darkened in colour.

6. Once the granola is visibly browned, remove from the oven and toss gently to let the heat escape. Cool completely on the baking sheet.

7. Mix in the crushed easter eggs.

8. Serve with yoghurt of choice or milk.

TOP TIP:

Scan

me

Elevate your culinary craft

USING THE BEST KITCHEN UTENSILS IS CRUCIAL FOR SEVERAL REASONS, AS THEY PLAY A FUNDAMENTAL ROLE IN THE EFFICIENCY, SAFETY, AND OVERALL ENJOYMENT OF YOUR COOKING EXPERIENCE. HERE ARE SOME KEY REASONS WHY INVESTING IN HIGH-QUALITY KITCHEN UTENSILS IS IMPORTANT:

Durability:

Quality utensils are often made from durable materials, ensuring they withstand the rigors of daily use. Long-lasting utensils save you money in the long run as you won’t need to replace them frequently.

Efficiency in cooking:

The best kitchen utensils are designed with functionality in mind. They are ergonomically shaped, allowing for comfortable handling and efficient use. This can contribute to smoother and more enjoyable cooking processes.

Food safety:

Utensils made from food-grade materials and quality construction help maintain food safety standards. Inferior utensils may contain harmful substances that can leach into your food, posing health risks.

Aesthetics:

The best kitchen utensils are not only functional but also aesthetically pleasing. They can add a touch of style to your kitchen, enhancing the visual appeal of your cooking space.

Precision and control:

Well-crafted utensils provide better precision and control over your cooking. Whether it’s chopping, slicing, or stirring, high-quality tools make it easier to achieve the desired results, especially when working with intricate recipes.

Enhanced cooking experience:

Investing in premium kitchen utensils can enhance your overall cooking experience. The pleasure of using welldesigned and efficient tools contributes to a positive atmosphere in the kitchen, making cooking more enjoyable and less stressful.

Easy maintenance:

High-quality utensils are often easier to clean and maintain. They resist staining, rusting, and warping, making them more hygienic and ensuring they remain in good condition over time.

Versatility:

Quality utensils are often versatile and suitable for a variety of cooking tasks. This versatility eliminates the need for numerous specialized tools, saving space in your kitchen and simplifying your culinary toolkit.

Consistency in results:

High-quality utensils contribute to consistent cooking results. Whether it’s the even distribution of heat, precise measurements, or reliable cutting, the right tools help maintain consistency in your culinary creations.

Investment in long-term satisfaction:

While quality kitchen utensils may initially cost more, they are an investment in your long-term satisfaction and culinary success. The benefits they offer in terms of durability, efficiency, and safety justify the initial expense.

A kitchen geared for success

Ultimately, opting for top-tier kitchen utensils is crucial for various reasons, spanning from longevity and effectiveness to ensuring food safety and overall contentment in the kitchen.

The selection of high-quality tools elevates your culinary journey and guarantees that your kitchen is geared for triumph.

Mastering food mantras ALLIES IN DODGING THE EASTER FEAST COMA

AN EASTER LUNCH TABLE IS TRADITIONALLY LOADED WITH THOUSANDS OF CALORIES; BETWEEN POTATO SALAD, SUCCULENT ROAST LAMB, AROMATIC PICKLED FISH, DELICIOUSLY SPICED HOT CROSS BUNS, DECADENT EASTER EGGS AND MULTIPLE DRINKS SELECTION.

So how to navigate temptationland without ending feeling sluggish?

The “sip smart” mantra: drinking too quickly and drinking too much will definitely result in you regretting it later. Remember to also drink a glass of water between alcohol treats, rehydration is a life saver.

The “Eat food. Not too much. Mostly plants.” mantra: glorify green salads and veggies and don’t focus all your attention on meats and desserts.

The “I am satisfied manta”: slow down for a second; check how you are feeling, are you still hungry or just greedy for a second or thirds helpings?

The “I can make this dish anytime I want” mantra: special holiday food is so tempting and so delicious, however, recipes are easily obtainable, and these scrumptious dishes can be made again.

The “Doggy Bag is King” mantra: a great way to have a meal the next day without the hassle of making food at home.

Think of these mantras as your personal guidelines, or a friendly roadmap for making intentional choices during festive meals. They make the entire Easter holiday experience more manageable, helping you avoid prematurely ending up on the couch in a food coma.

Salads & Sides

CITRUS SALAD WITH BURRATA & DUKKAH

By Bibby’s Kitchen

Serves 4 as a starter

INGREDIENTS

For the salad

• 1 orange, peeled and sliced

• 1 ruby grapefruit, peeled and sliced

• 1 pomelo, peeled and segmented

• 145ml orange & coriander vinaigrette

• 2 fennel bulbs, woody core removed, and thinly sliced

• 2 burrata balls

• dukkah, to finish

• pomegranate seeds, to finish

• fennel sprigs, to finish

For the orange & coriander vinaigrette

• (Makes 145ml)

• 60ml extra virgin olive oil

• 15ml apple cider vinegar

• 30ml fresh lemon juice

• 30ml orange juice

• zest of 1 orange

• 5ml ground coriander

• 7.5ml Dijon mustard

• 10ml honey or maple syrup

• 3.75ml Maldon sea salt flakes

• freshly ground black pepper

METHOD

For the salad

1. Arrange the citrus on a serving plate.

2. Make the vinaigrette and drizzle a little over the fennel, then add to the citrus segments.

3. Place the burrata on top. Drizzle with more vinaigrette. Finish with dukkah, pomegranate seeds and fennel sprigs.

Scan

Barely a recipe and more of an assembly than actual work. Citrus is a feisty opponent and challenges the richness of the cream-stuffed mozzarella. It’s bold yet simple. Prepare the citrus and vinaigrette ahead of time, and the fennel just before serving. If you don’t have dukkah, replace it with toasted pistachio nuts – they’re equally scrumptious.

TOP TIP: You need only half the vinaigrette here. Use the remainder for a quick clear-outthe-fridge salad.

For the vinaigrette

1. Place all the ingredients in a lidded jar and shake vigorously.

2. Taste and adjust seasoning according to taste.

PRO TIP:

If you don't have butter beans in your pantry, you can always swap them out for white beans or chickpeas.

QUICK BUTTER BEAN MASH WITH DILL SALSA

By Bibby’s Kitchen

Serves 6 as a dip

INGREDIENTS

• 2 x 400g tins butter beans, rinsed and drained

• 30ml extra virgin olive oil

• 30ml lemon juice

• fine salt and freshly ground

• black pepper

For the dill salsa

• a generous handful each of fresh basil, dill and flat-leaf parsley, leaves picked

• 30ml capers, rinsed and drained

• 60ml extra virgin olive oil

• 30ml lemon juice

• fine salt and freshly ground

• black pepper

METHOD

1. For the dip, place the butter

Scan

beans, olive oil and lemon juice in a processor. Blitz until smooth and creamy.

2. Season with salt and pepper, and pulse to combine.

3. To make the dill salsa, bundle the herbs together and chop roughly.

4. In a small bowl, combine the herbs, capers, olive oil and lemon juice. Season with salt and black pepper.

5. Swirl the butter bean spread onto a plate and drizzle over the salsa.

DID YOU KNOW?

Grapefruits are a cross between a pomelo and an orange, resulting in a unique flavour profile that's both sweet and tart.

BEET, FETA & GRAPEFRUIT SALAD

By Marcus Modimokwane

INGREDIENTS

• 1 bunch baby beetroot, cooked and sliced

• ½ cup crumbled feta cheese

• 1 cucumber, shaved into ribbons

• 1 grapefruit, peeled and segmented

• 2 cups mixed lettuce leaves

• ¼ cup olive oil

• 2 tablespoons balsamic vinegar

• 1 teaspoon honey

• salt and pepper to taste

METHOD

1. In a large salad bowl, combine the cooked and sliced baby beetroot, crumbled feta cheese, cucumber ribbons, grapefruit segments, and mixed lettuce leaves.

2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.

3. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.

4. Serve the salad chilled and enjoy the vibrant colours and flavours.

5. You can garnish with some fresh herbs or toasted nuts for extra texture and taste.

Beetroot

Beetroots, also known simply as beets, are not only vibrant and delicious but also packed with interesting features and health benefits.

Did you know?

The green tops of beetroots, known as beet greens, are also edible and highly nutritious. They are rich in vitamins A and K, as well as iron and calcium.

Health benefits

Beetroots are naturally high in nitrates, which can be converted into nitric oxide in the body. Nitric oxide helps relax blood vessels and may contribute to lower blood pressure, potentially benefiting heart health. Beetroots contain betalains, which are natural antioxidants and have anti-inflammatory properties. These compounds may help reduce inflammation and oxidative stress in the body.

Nutrient-rich

Beetroots are a rich source of essential nutrients, including vitamins such as Vitamin C and B-complex vitamins, minerals like potassium and manganese, and dietary fibre.

Versatility in cooking

Beetroots can be prepared in various ways, including boiling, roasting, steaming, or even raw in salads. They are also used to make soups, pickles, and juices.

Detoxification

The

BEETROOT DETOX SMOOTHIE

INGREDIENTS

• 1 beet small, peeled

• 1½ cups water

• 1 cup strawberries

• ¼ cup blueberries

• 1 banana

METHOD

1. Cut everything into small pieces.

2. Add to a blender and add the water. Blend until smooth.

3. Pour into a glass with two to three ice cubes and enjoy.

TOP TIP: The intense red colour of beetroots can stain hands, clothing, and even kitchen surfaces. Wearing gloves while handling beets and washing hands promptly can help minimise staining.

betalains in beets are believed to support the body’s detoxification process by helping to neutralize and eliminate toxins.

DID YOU KNOW?

Butternut is actually a fruit, not a vegetable, because it contains seeds and develops from the flowering part of a plant.

BEETROOT & BUTTERNUT SORGHUM SALAD

By Snenhlanhla Mbambo

INGREDIENTS

• 1 cup sorghum (soak overnight in 4 cups of water)

• 150g watercress

• small red onion

• 20g fresh mint

• 40g fresh parsley or coriander

• 100g sundried tomatoes

• 500g chopped beetroot

• 500g chopped butternut

• 1 tablespoon cinnamon

• garlic salt

• olive oil

• 2 teaspoons balsamic vinegar

• 1 tablespoon honey

• sea salt

• 100g feta cheese

• salad sprinkle (optional)

For the dressing

• 3 tablespoons olive oil

• juice of half an orange

• 2 teaspoons balsamic vinegar

• ½ tablespoon Dijon mustard

• salt and pepper

METHOD

1. Combine all the ingredients for the dressing in a mixing bowl and whisk to help emulsify. Once emulsified, add salt and pepper. Set aside.

2. Add 1 cup of sorghum to a pot. Add 3 cups of water and cook at medium heat for 1 hour until the sorghum is soft but still crunchy.

3. Preheat oven to 180°C.

4. On a flat baking tray add chopped butternut. Toss with olive oil and season with 1 tablespoon of cinnamon and garlic salt.

5. In a mixing bowl, add chopped beetroot, and toss with olive oil, 2 teaspoons of balsamic vinegar, and 1 tablespoon of honey. Season with sea salt. Add to one side of your flat baking tray.

6. Roast the butternut and beetroot for 45 minutes, checking after the first 20 minutes and giving it a good toss.

7. Dice the sun-dried tomatoes into small fragments and finely chop the red onion. Chop the fresh mint and parsley herbs.

8. In a bowl, add the sundried tomatoes, red onion, mint, and parsley. Add 1 cup of cooked sorghum. Swirl in your orange and balsamic dressing. Leaving some for later.

9. Add half of your watercress. Add some butternut and beetroot and mix.

10. Place your watercress in a large serving dish. Add the sorghum with roast vegetables. Top with the remainder of the butternut and beetroot.

• juice of half a lemon

• 1 tablespoon mixed herb spice

• 1 finely chopped clove of garlic

• ½ teaspoon garlic salt

• 40g fresh dill

11. Top with feta cheese, salad sprinkle and the leftover of the balsamic and orange dressing.

WHITE BEAN & GREEN BEAN SALAD

By Snenhlanhla Mbambo

INGREDIENTS

• 1 can (400g) cannelloni beans

• 1 can (400g) butter beans

• 100g baby butter leaves

• 1 packet (200g) green beans

• 1 red onion

• 180g black pitted olives

• ¼ cup water

• 1 teaspoon butter

• ½ teaspoon garlic salt

For the dressing

• 1 can (120g) tuna

• 40g fresh basil

• 7-8 capers

• salt and pepper

METHOD

1. Finely chop your fresh dill and fresh basil.

2. Drain 1 can of tuna and add to the blender. Add 4 tablespoons of olive oil, juice of half a lemon, and 3 tablespoons of mayo.

3. Add the chopped clove of garlic, ½ teaspoon of garlic salt, 7-8 capers, 1 tablespoon of mixed herb spice, and chopped dill and basil.

4. Blend for 1 minute until you achieve the desired consistency. If you prefer a more runny consistency, add more olive oil or lemon juice.

5. Season with salt and pepper and set aside.

6. Pull off the tip ends of the green beans.

7. Set the stove on medium heat.

the water starts to boil rapidly, add the green beans to the pot and cover with a lid for 3 minutes.

8. After 3 minutes, drain the excess water and remove the green beans from the pot and set aside.

9. Drain 1 can of butter beans and 1 can of cannelloni beans and add to the mixing bowl. Slowly stir in ¼ cup of the dressing and mix well with the beans.

10. Finely chop the red onion into small slices.

11. Add 1 teaspoon of butter to the pan on medium to high heat. Once the butter starts to sizzle, add the steamed green beans. Season with garlic salt. Let them char for about a minute and remove them from the pan.

12. On a large serving dish, scatter the baby butter leaves. Add half of the beans that are coated in the dressing. Add the slices of finely sliced red onion.

13. Place the green beans in the dish, layer the remaining beans on top and include slices of red onion and olives.

14. Add some capers and drizzle the remaining dressing on top.

THE SECRET TO A GOOD RISOTTO – BESIDES GOOD INGREDIENTS – IS STIRRING. IT’S REALLY THAT SIMPLE. RISOTTO IS NEEDY, REQUIRING A FULLY FOCUSED COOK AND 30 MINUTES. BEAR IN MIND THAT THE FIRST COURSE, PRIMO, IS CONSIDERED A STARTER, SO PORTION SIZES SHOULD LEAN MORE TOWARDS CONSERVATIVE THAN AMPLE.

LEMONY CACIO E PEPE RISOTTO

By Bibby’s Kitchen

Serves 6

INGREDIENTS

• 30ml olive oil

• 30ml butter, divided

• 1 shallot, finely diced

• 2.5ml coarsely ground black pepper

• zest of 1 lemon

• 2 sprigs of fresh thyme,

• leaves picked

• 200g arborio rice

• 100ml white wine (Chenin Blanc)

• 1 litre hot chicken stock

• 55g parmesan, finely grated

• 15ml lemon juice

• grated pecorino, to serve

• fine salt, to taste

• extra virgin olive oil, to serve

METHOD

1. Heat 30ml olive oil and 15ml butter in a deep saucepan. Add the shallot and cook over a low heat until softened but still pale, 5-7 minutes.

2. Stir in the pepper and lemon zest, and sizzle until the oil smells fragrant, just a minute or so.

3. Add the thyme and rice. Cook for 2 minutes, stirring constantly. Once the rice

smells nutty and sounds almost ‘glassy’ against the pan, deglaze with the wine and reduce by half.

4. Keep the stock warm by placing it in a saucepan over medium heat.

5. Ladle in the stock gradually, stirring all the while. The stock should be fully absorbed before adding the next ladle.

6. Cooking times will vary between 22-25 minutes. Check that the rice is al dente

and the consistency creamy.

7. Remove from the heat and rest for 2 minutes with the lid on.

8. Stir in the parmesan, lemon juice and the remaining butter. Season to taste. At this point, you may want to loosen the risotto by adding a little hot water.

9. Divide the risotto between six shallow bowls. Serve with grated pecorino and a drizzle of extra virgin olive oil.

POT BREAD

By Lazy Makoti

Prep time: 20 minutes plus 40 minutes for rising

Baking time: 50 minutes

Makes 1 loaf

INGREDIENTS

• 6 cups (1½ litres) cake flour, plus extra for kneading

• 1 packet instant dry yeast

• ¼ cup (60ml) sugar

• 1 teaspoon (5ml) salt

• 2¾ cups (690ml) warm water

• oil for greasing

METHOD

1. In a large bowl, combine the dry ingredients. Make a well in the centre and pour in the water, stirring. Combine well to form a dough.

2. Knead on a lightly floured surface until elastic, 6-8 minutes.

3. Lightly grease a bowl with oil and place dough in. Cover and leave in a warm spot till doubled in size, about 30 minutes.

4. Light the fire or braai. Grease a large cast-iron pot and the inside of its lid.

5. Knock down the dough by punching it lightly and shape it into a ball. Place it in the pot and leave to rise, covered, for 10 minutes.

6. Place pot on braai, with a few coals on the lid, and bake for 50 minutes.

INTERESTING FACTS:

It can be traced back to the Dutch settlers who brought their baking traditions to the Cape Colony in the 17th century.

Versatile avocados!

GREEN AND DARK-SKINNED AVOCADOS ARE AVAILABLE IN SOUTH AFRICA ALMOST ALL YEAR ROUND AND THE GOOD NEWS IS THAT WHICHEVER COLOUR AVO YOU CHOOSE, THEY’RE ALL EQUALLY DELICIOUS AND NUTRITIOUS!

Remember that green-skinned avos remain green when ripe, while the dark-skinned avos turn purple-black when ready to eat – so please don’t squeeze! Even though avocados may vary in colour, shape and size, they are all a source of nutrients and can be included as part of a healthy eating plan.

Avocados are one of the most versatile fruits around. It’s not hard to see why –they can be mashed, diced, sliced and puréed for everything from guacamole; salads; pizza toppings; sandwich and wrap fillings; soups; snacks and dips; and even ice-cream.

They’re great for breakfast, lunch, supper and dessert, as well as in between snacks for when you’re on the move. And with zero preparation time involved, they’re ultra-convenient, and quick and easy to prepare no matter what dish you’re making. It really couldn’t be easier!

So, no matter what you’re planning for your next meal always add an avo; whether on the side, on top or inside –green-skinned or dark- skinned – for double the deliciousness!

Health facts:

The best thing about avos is that they are all:

• High in energy

• High in heart healthy fats

• High in vitamin K

• High in biotin

• Cholesterol free

• Sodium free

• A source of fibre

Avocados can form part of a successful energycontrolled diet for weight management. The healthy monounsaturated fats found in avocados give a feeling of fullness, which reduces the temptation to overeat or binge on less healthy foods. For

SUSHI BAGELS

Serves 4

Prep time: 25 minutes

INGREDIENTS

• 120g packet smoked trout/ salmon ribbons

• 4 bagels, cut in half horizontally

• 2 avocados, peeled

• ½ cucumber

• 12 slices pickled ginger

• 5ml (1 teaspoon) wasabi (optional)

• squeeze of lemon juice, to taste

• salt and pepper

• 10ml (2 teaspoons) sesame seeds (black and/or white)

METHOD

1. Trim and wrap 3 trout/salmon ribbons around one of the bagel tops.

2. Use a vegetable peeler to shave 3 long avo strips and 3 cucumber strips and wrap around the bagel top. Add 3 slices of ginger. Repeat with the remaining bagel tops.

3. Mash all the remaining avo with the wasabi, if using, and lemon juice. Season with salt and pepper. Use the mashed avo as ‘glue’ to stick the sesame seeds onto the bagel tops.

4. Spread the mashed avo onto the bottom halves of the bagels and sandwich together with the tops.

INTERESTING

FACT: The term “sushi” actually refers to the vinegared rice used in the dish, not just raw fish.

HOMEMADE PORK & LEEK

SAUSAGE ROLLS

Makes 32

Indulge in delightcomfortingthe of these flaky Englishsausage rolls infused with aromatic sage and butterfried leeks.

HOMEMADE PORK & LEEK SAUSAGE ROLLS

Prep time: 20 minutes

Cooking time: 25-35 minutes

INGREDIENTS

For the sausage rolls

• 1 leek, cleaned and finely chopped

• 1 teaspoon (5ml) olive oil

• 1 teaspoon (5ml) butter

• 300g pork mince

• 2 garlic cloves, finely grated

• 2 tablespoons (30ml) fresh parsley, chopped

• 4 sage leaves, finely chopped

• 1 teaspoon (5ml) salt

• 1 teaspoon (5ml) pepper

• 1 teaspoon (5ml) allspice

• ½ teaspoon (2.5ml) dried tarragon

• 400g frozen puff pastry roll, thawed

• 1 egg, beaten

For the dipping sauce

• ¼ cup (60ml) mayonnaise

• 2 teaspoons (10ml) hot English mustard

• 1 teaspoon (5ml) honey

• 1 tablespoon (15ml) Worcestershire sauce

METHOD

For the sausage rolls

1. Heat the oil and butter in a frying pan; add the leeks and fry until soft and cooked.

2. Add the pork mince, garlic, parsley, sage, salt, pepper, allspice, dried tarragon, and cooked leeks to a bowl. Mix to combine without overworking the meat.

3. Preheat the oven to 200ºC and line a baking sheet with baking paper.

4. Unroll the pastry and leave it on the plastic it was rolled in; cut it in half lengthways.

5. Divide the pork mixture in two

and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.

6. Tightly wrap and roll the pastry around the meat; brush the ends of the pastry with the beaten egg and secure by rolling over and lightly pressing.

7. Cut the sausage rolls into 2cm-sized portions. Arrange the sausage rolls on the prepared baking sheet. Brush more egg wash on the top of each sausage roll.

8. Place the tray into the oven and bake for 25-35 minutes until the pastry is puffed and crisp and the meat is cooked through.

For the dipping sauce

1. Combine the mayonnaise, mustard, honey, and Worcestershire sauce in a bowl and stir to combine.

2. When sausage rolls are done baking, serve hot with the dipping sauce.

STREAMLINING YOUR shopping

experience

NAVIGATING THE AISLES OF A GROCERY STORE CAN BE A REWARDING EXPERIENCE WHEN ARMED WITH A WELL-THOUGHT-OUT PLAN. CREATING A CHECKLIST BEFORE EMBARKING ON YOUR SHOPPING JOURNEY NOT ONLY SAVES TIME BUT ALSO HELPS YOU AVOID UNNECESSARY PURCHASES, ENSURING YOUR SHOPPING TRIP IS EFFICIENT AND COST-EFFECTIVE.

THE ESSENTIALS OF A SMART SHOPPING CHECKLIST

Meal planning: Start by outlining your meals for the week. Identify the recipes you’ll be preparing and list the required ingredients. This way, you purchase only what you need, minimising the chances of impulse buys.

Check the pantry and fridge: Take a quick inventory of your pantry and refrigerator. Note the items you already have to prevent overstocking on duplicates. This simple step helps reduce waste and keeps your kitchen organised.

Seasonal and sale items: Stay attuned to seasonal produce and sales. Incorporate fresh, in-season fruits and vegetables into your checklist. Also, be on the lookout for discounted items, but only if they align with your planned meals.

Stick to the list: Discipline is key. Once your checklist is complete, commit to sticking to it. Avoid veering off course with unplanned purchases, especially when tempted by enticing displays or promotions.

Categorize your list: Organise your checklist based on categories such as fruits, vegetables, dairy, and pantry staples. This not only streamlines your shopping but also ensures you don’t miss any essential items.

Quantify and prioritise: Specify quantities for each item to prevent overbuying. Prioritise essentials and high-priority items, ensuring you secure the critical components of your meals first.

Healthy choices: Use your checklist as a tool to promote healthier eating. By planning nutritious meals and including whole foods on your list, you’re less likely to succumb to the temptation of less healthy options.

Review before checkout:

Before heading to the checkout counter, review your cart against your checklist. This final check helps you spot any overlooked items or unnecessary additions, providing a last-minute opportunity to make adjustments.

Embrace the art of efficient grocery shopping

By adhering to your list, you not only save time and money but also make conscious choices that align with your dietary preferences and meal plans.

Embrace the art of efficient grocery shopping and watch as your checklist becomes a powerful tool for a more streamlined and mindful approach to restocking your kitchen.

Easter Delights

As with any oily fish, snoek is naturally high in omega-3 fatty acids, which are great for your skin, brain and heart health. It’s also a lot easier to cook than non-oily fish, as the natural oils reduce the risk of over-cooking it and making it dry and unappetising.

GRILLED SNOEK

GRILLED SNOEK

By Nwabisa Lisa

Serves 8-10

Prep time: 15 minutes

Cook time: 90-120 minutes

INGREDIENTS

• 1kg snoek, cleaned and cut open

• 2 fresh lemons

• 3 tablespoons butter

• 1 teaspoon Cajun spice

• ½ teaspoon black pepper

• 1 teaspoon minced garlic

• tinfoil

METHOD

1. Pre-heat the oven to 180°C.

2. Melt the butter in a microwave and add spices and garlic.

3. Squeeze the juice of 1½ lemons and keep one half of the lemon to slice and place on top of the fish.

4. Brush the fish with the marinade on both sides and wrap it in foil.

5. Place the wrapped fish in the oven for 15 minutes.

6. Remove the fish from the oven, remove the foil and grill it at 220C for 10 minutes, or until it has a bit of colour.

7. Remove the fish from the oven, and if you still have some marinade left , drizzle it on top.

SEAFOOD PAELLA

By Chef Pam (The Chefwife)

Serves 6

Cooking time: 1hr 30 mins

INGREDIENTS

• 500g prawns, peeled and deveined

• 250g half-shell mussels,

cleaned and debearded

• 1 onion, finely chopped

• 1 teaspoon garlic

• 400g chopped tomato

• salt and pepper for taste

• 1 teaspoon smoked paprika

• 1 teaspoon turmeric

• handful peas

• 1 cup vegetable stock

• 2 cups rice

METHOD

1. Peel and devein the prawns and clean and debeard the mussels.

2. Use a large, deep pan. Drizzle the prawns with olive oil and simmer, add mussels and cover with a lid. Cook for 5 minutes.

4. Remove prawns from the pan and set aside

5. In the same pan, add olive oil and cook the onion, paprika, turmeric and garlic until translucent

and fragrant.

6. Add tomatoes and cook for few minutes until most of the liquid has evaporated.

7. Pour in the rice and stir to combine. Season with salt and pepper.

8. Pour in the stock and reduce the heat. Cover and allow to simmer for 10-15 minutes or until most of the liquid has been absorbed and the rice is almost cooked.

9. Add the seafood and peas. Cover again and cook for 7-10 minutes until seafood and rice are fully cooked.

10. Serve with lemon wedges and chopped parsley.

Scan me and save this recipe on your phone EF

PICKLED FISH

Traditional fisherwoman Aunty Miemie is famed for her delectable rendition of pickled fish with a story which she prepares with seasonally available line fish. Fish was traditionally pickled as a means of preservation, and now holds great cultural significance for fisherfolk, particularly at Easter time. The pickled fish is served here in butter roti, but it is equally delicious on rice or in wraps.

Scan me and save this recipe on your phone EF

Serves 6–8

PICKLED FISH

By Abalobi’s ‘Fish With A Story’

Prep time: 30 minutes

Cooking time: 10 minutes

Pickling time: 1-3 days, optional

Works well with: Carpenter, Yellowtail, any seasonally available Fish With A Story

INGREDIENTS

• whole Carpenter any Fish With A Story

• 2 tablespoons turmeric

• 1 tablespoon pickled fish spice

• 1 bay leaf, crushed

• 4 tablespoons medium curry powder

• 2 cups sugar

MISO BUTTER YELLOWTAIL WITH BOK CHOY

By Abalobi’s ‘Fish With A Story’

• 200ml brown vinegar

• 6 medium onions, sliced

• oil for frying

METHOD

1. Sauté onions in oil at low heat. Add water occasionally so the onions don’t stick.

2. Salt the fish, dust in flour and shallow fry in oil.

3. Mix the spices into the sugar. Add vinegar. Add to the onions.

4. Cook for around 10 minutes to release the flavours.

5. In a large non-metal dish, layer the sauce and fried fish.

6. Pickled fish can be enjoyed hot immediately after preparation, or cover and refrigerate.

7. The flavour intensifies after a couple days of pickling in the fridge. The fish will keep for 2-6 months in the fridge.

Serve in a butter roti or wrap with sour cream, sauteed onions and your choice of greens

Serves 4

Prep time: 10 minutes

Cooking time: 15-20 minutes

Works well with: Yellowtail, any Fish With A Story

INGREDIENTS

• 4 tablespoons unsalted butter softened

• 2 teaspoons red miso paste is a widely available,

Bring your midweek dinner up a notch with yellowtail smothered in gloriously rich, umamipopping miso butter.

fermented soy bean paste)

• pinch of salt

• 2 x 125g yellowtail portions

• 1-2 teaspoons olive oil

• 1 pack bok choy, cut in half lengthways

• coriander or parsley

METHOD

1. Combine butter and miso paste until they are mixed. Set aside.

2. Pat the fish dry with paper towels.

3. Melt 1 tablespoon of miso butter in a medium-hot pan. Add the fish, skin side up. Loosely cover the pan with foil and cook for 3-5 minutes, or until lightly browned.

4. Meanwhile, heat 1 teaspoon of olive oil in a large frying pan, add the bok choy, cut side down and cook for 1-2 minutes. Add a splash of water and allow it to wilt.

5. Flip the fish and fry until cooked through. Add more butter if the pan is too dry.

6. Serve with steamed rice and

A serving of salmon is about 200 calories. It’s very low in saturated fat and a good source of protein. It’s also one of the best sources of Vitamin B12, as well as potassium and other nutrients like iron and Vitamin D. Scan

CRUMBED SALMON & STIR-FRIED LETTUCE

By Chef Albert

Time: 40-60 minutes

Serves 2

INGREDIENTS

• 2 salmon fillets

• 1 head Crunchita lettuce

• 70g prosciutto crudo

• 1 garlic clove, sliced

• 4 tablespoons olive oil

• 1 tablespoon, diced red onion

• 1 tablespoon, diced white onion

• 50g dry white wine

• 1 teaspoon fresh lemon juice, to season

For the crust

• 45g breadcrumbs

• 50g grated Parmesan cheese

• 56g salted butter, softened

• 2 tablespoons fresh parsley, finely chopped

• 1 teaspoon dried basil

• 2 teaspoons mayo

• 2 teaspoons Dijon mustard

• 1 lemon, zested

• ½ lemon, juiced

METHOD

For the salmon

1. Preheat oven to 180°C and prepare a rimmed baking sheet with parchment paper and set aside.

2. In a medium bowl, mix together panko, Parmesan cheese, butter, mayo, Dijon mustard, dried basil, parsley, lemon zest, and lemon juice until mixture forms. Set aside.

3. Pat the salmon fillets dry then lightly season them with salt and pepper.

4. Preheat a 30cm nonstick skillet over medium-high and add 2 tablespoons of oil. Heat until hot and shimmering.

Place the salmon in the pan and cook the salmon without moving it, skin side up, until golden and crisp, about 4 minutes.

5. Place the salmon on a greased baking tray or an ovenproof baking dish. Using your hands, scoop 2 tablespoons of the panko mixture and gently form/press the panko breadcrumb mixture on top of each salmon fillet, evenly distributing the mixture.

BAKED HAKE WITH BULGUR WHEAT & SORGHUM TABBOULEH

By Snenhlanhla Mbambo

INGREDIENTS

• 200g hake

• 180g green pitted olives

• 200g cherry tomatoes

• 1 cup bulgur wheat

• 1 cup sorghum (soaked overnight in 4 cups of water)

• 60g fresh dill

• 40g basil

• 1 lemon

• 2 teaspoons dried oregano

• salt and pepper

• 2 teaspoons Spanish smoked paprika

• 2 tablespoons rocket pesto (you could opt for basil or sundried tomato pesto)

• 40g fresh parsley

• ½ teaspoon garlic salt

• 4 tablespoons olive oil

• 1 teaspoon minced garlic

METHOD

1. Add the sorghum to a pot on medium heat. Add 3 cups of water to the pot and let it simmer for 60 minutes until soft but crunchy.

2. Dice the baby tomatoes in half, chop the olives, and give the capers a rough chop.

6. Bake in the middle rack of the oven for 10 minutes, then move the baking dish up to the top rack for an additional 1 minute to brown the top.

7. Remove from the oven and let it sit for 2-6 minutes before serving.

For the stir-fried lettuce

1. Preheat a 30cm nonstick skillet over medium-high and add 2 tablespoons of oil. Heat until hot and shimmering.

3. To a bowl, add the tomatoes, capers, and olives, and add the two tablespoons of olive oil, the juice of half a lemon, 1 teaspoon of dried oregano, 1 teaspoon of minced garlic, and salt and pepper. Add 2 tablespoons of fish sauce. Mix well and set aside.

4. Pat dry 200g white fish (hake). Lightly drizzle some olive oil over the fish. Season with Spanish smoked paprika, garlic salt, dried oregano, and salt and pepper.

5. Preheat oven to 200

6. Add fish to a lined baking tray and drizzle the tomato, caper, and olive mixture on top. Bake in the oven for 15 -20 minutes.

7. Add 1 tablespoon of olive oil and add 1 cup of bulgur wheat. Sauté for 3-4 minutes until the bulgur wheat starts to pop.

8. Add the fresh thyme. Pour in the chicken stock and season with salt and pepper. Let it simmer for 5-10 minutes.

9. Cover the pot with a lid and turn the heat off completely. Let it sit covered for 15 minutes.

10. Mince the fresh dill and parsley finely. Also,

2. Add the onions and garlic and cook for 1-2 minutes, then add the lettuce and deglaze the skillet with the white wine.

3. Add the prosciutto and let the mixture cook for 1-2 minutes, stirring regularly.

4. Once the lettuce is cooked, season with lemon juice, salt and pepper and a drizzle of olive oil.

5. Serve on a plate and place the fish on top.

6. Serve with a lemon wedge.

chop the fresh basil.

11. Add ½ cup of sorghum to a mixing bowl and ½ cup of bulgur wheat.

12. Add the fresh basil, dill and parsley, and the juice of half a lemon. Mix with a fork to form a Tabbouleh.

13. On a plate, add your Tabbouleh and top with baked fish and some of the juices from the baking pan as well as the roasted tomatoes, olives, and capers

Scan

METHOD

CREAMY LEMON SAUCE FISH CURRY

By Hloniphile Sigwaza, Cooking with Hlonny

Serves: 6

Time: 30 minutes

INGREDIENTS

• 2 tablespoons olive oil

• 80g butter

• 2 garlic cloves, minced

• half red onion, chopped

• 1 red pepper

• 1 green pepper

• 1 teaspoon coriander

• 1 teaspoon veggie seasoning

• ½ cup white wine

• pinch of salt and black pepper

• 2kg hake, portioned and cleaned

• 3 cups heavy cream

Is fish curry healthy? Yes! Fish is a lean source of protein, and the fresh herbs and spices are all loaded with vitamins and minerals.

1. In a pan, heat oil, and brown hake on both sides. Remove the hake from the pan once done.

2. Add butter to the pan. Once the butter is melted, add the onion, garlic, green and red peppers and fry.

3. When the above is fragrant, add the coriander, veggie seasoning, salt and black pepper.

4. Let it simmer for 5 seconds than add white wine and heavy cream.

5. Once the sauce becomes heavy, place the hake

fillets into it and simmer in an open pot for 5 minutes.

6. Taste the seasoning and add more if necessary.

7. Garnish with coriander and lemon and serve.

PRO TIP:

For crispier fried fish in a pan, ensure the fish is thoroughly dried with paper towels before frying.

Libation liberation

MASTERFUL TIPS TO ENSURE YOU DON’T RUN OUT OF DRINKS AT YOUR PARTY

SO YOU’RE THROWING A DINNER PARTY? CURIOUS ABOUT THE IDEAL AMOUNT OF WINE, BEER, OR SPIRITS TO PROVIDE FOR YOUR GUESTS?

5 Guests

As the Easter holiday season approaches and intimate affairs or larger gatherings are in full swing, ensure you have the perfect quantity of drinks with our party planning guide!

20 Guests

10 Guests

30 Guests

Mains

BUTTER FRIED CHICKEN WITH CAPER BUTTER SAUCE

Why is my chicken not crispy enough: It might be due to factors like butter burning quickly, excess moisture on the chicken, inadequate breading adherence, frying temperature, or overcrowding the pan.

PAIR WITH

BUTTER FRIED CHICKEN WITH CAPER BUTTER SAUCE

By J’Something and Cordelia ‘Coco’ da Fonseca

INGREDIENTS

• 1kg boneless, skinless chicken thighs

• 1 cup all-purpose flour

• ¾ teaspoon sea salt

• ½ teaspoon freshly ground pepper

• 1 cup bread crumbs

• 2 tablespoons finely grated Parmigiano-Reggiano cheese

• 1 teaspoon dried oregano

• ½ teaspoon dried basil

• ⅛ teaspoon cayenne pepper

• 4 large eggs

• 2 sticks of Parmalat salted butter

• 3 shallots/1 large red onion, minced

• 3 tablespoons capers, drained

• 1 lemon, thinly sliced

METHOD

1. In a shallow baking dish, mix the flour, salt and pepper.

2. In another shallow baking dish, mix the breadcrumbs, cheese, oregano, basil and cayenne.

3. Place the eggs in a medium bowl and beat well.

4. Working with one piece of chicken at a time, dredge in the flour, then dip the chicken in the egg, allowing any excess to drip back into the bowl. Dredge in the breadcrumbs, pressing to help the crumbs adhere. Place on a baking sheet.

5. In a large pan, melt the butter over medium heat. Add the chicken pieces and cook until golden brown and cooked through, turning halfway for 5 to 7 minutes.

6. Transfer the chicken to a serving platter. Repeat with the

remaining chicken.

7. Add the shallots and capers to the pan and cook, stirring for 30 seconds.

8. Stir in the lemon slices.

9. Spoon some of the sauce over the chicken and serve with the remaining sauce on the side.

PERI-PERI CHICKEN LIVERS

By Caroline Godi-Mhlanga

INGREDIENTS

• 750g chicken livers

• ½ chopped union

• 1 fresh red chilli

• ½ cup salad tomatoes

• 1 cup full cream milk

• 60ml (4 tablespoons) cooking oil

• 1 teaspoon BBQ spice

• 1 teaspoon paprika

• 1 teaspoon Italian herbs

• 1 teaspoon chilli flakes

• salt for seasoning

METHOD

1. Heat oil in a pan on medium heat, add the chopped onion and fry until golden.

2. Add the chicken livers and fry until golden, for about 3-4 minutes.

3. Add tomatoes and fry for 2-3 minutes.

4. Add BBQ spice, paprika, chilli flakes, Italian herbs and chopped red chilli and stir for 2 minutes on low heat.

5. Add fresh milk, season with salt and let it simmer for 8-10 minutes.

Scan me and save this recipe on your phone EF

SRIRACHA-FLAVOURED BUTTER

TOP TIP: Remember to sear the fat by standing the steaks upright over the coals or in the pan with the flavoured butter to make sure it is nicely browned and crisp.

PORK T-BONE STEAK

Peter

PORK T-BONE STEAK WITH SRIRACHAFLAVOURED BUTTER

By Johané Neilson

Give beef a break and serve these tasty pork steaks, simply grilled and finished with rich sriracha butter. Don’t forget the braaibroodjies and mielies to finish the feast, South African style!

Prep time: 25 minutes, plus 1 hour refrigeration

Cooking time: 10 minutes

Serves 4

INGREDIENTS

• 4 large pork T-bone steaks, rind removed

• a splash of olive oil

For the dry rub

• 5ml coriander seeds

• 3ml fennel seeds

• 3ml whole peppercorns

• a sprig each of thyme and rosemary, leaves stripped

• 1 bay leaf, broken into pieces

• 3ml smoked paprika

• 5ml light brown sugar

• 30ml Maldon Sea Salt

For the flavoured butter

• 125ml salted butter, softened

• 60ml flat-leaf parsley (combine with soft herbs from your garden; fennel fronds, basil and coriander are delicious), roughly chopped

• zest of 1 lemon

• 1 generous dollop of sriracha or your favourite hot sauce

METHOD

1. Make the dry rub by pounding the whole spices and herbs together in a pestle and mortar. Add the paprika, sugar and salt and mix until it’s combined but still retains some texture.

2. Rub the meat with the flavoured salt on both sides and refrigerate, open, for about 1 hour. This allows the surface of the steak to dry.

3. To make the flavoured butter, mix all the ingredients until well combined. If you like, add a bit more spice to taste. Garlic and onion powder are optional extras.

4. Scrape all the flavoured butter onto a sheet of baking paper (or clingwrap) and shape it into a neat roll. Refrigerate until needed.

5. To prepare the steaks you will need hot coals. Make sure you light a generous fire, so you have enough heat to finish the job.

6. Make sure to bring the steaks back to room temperature before cooking them.

7. Braai the steaks, turning every minute or so until a beautiful, seared crust forms (about 3-4 minutes per side, depending on the thickness of your steaks).

8. Remove from the heat and place a cast-iron pan on the grid to heat up. Add a generous dash of olive oil (this keeps the butter from burning) and then add a slice of flavoured butter to the pan.

9. Once melted, put the steaks into the butter and finish cooking, basting with the flavoured butter.

10. Allow to rest for another 3 minutes off the heat before serving with your favourite sides and an extra slice of flavoured butter.

DID YOU KNOW:

The “T-bone” in pork T-bone steak refers to the T-shaped bone in the centre of the cut, which separates two types of meat: the tenderloin and the loin. The tenderloin side tends to be more tender and milder in flavour, while the loin side is slightly fattier and more flavourful. So, when you enjoy a pork T-bone steak, you’re getting the best of both worlds in terms of taste and texture.

STEAK

UNVEILING THE HEALTH BENEFITS OF THIS PROTEIN POWERHOUSE

WHEN IT COMES TO MEAT CHOICES, PORK OFTEN TAKES CENTRE STAGE AS A FLAVOURFUL AND VERSATILE OPTION. WHILE IT HAS FACED SOME SCEPTICISM IN THE PAST, RECENT STUDIES HAVE SHED LIGHT ON THE NUTRITIONAL BENEFITS OF PORK, POSITIONING IT AS ONE OF THE HEALTHIEST MEATS AVAILABLE. LET’S EXPLORE SOME REASONS WHY PORK DESERVES A PLACE ON YOUR PLATE AND WHY IT CAN BE A VALUABLE ADDITION TO A BALANCED DIET.

Rich in essential nutrients

Pork is a nutrient-dense meat that provides an array of essential vitamins and minerals. It is an excellent source of high-quality protein, crucial for muscle development, repair, and overall body function.

Pork is also packed with essential B vitamins such as B6, B12, niacin, and thiamine, playing vital roles in metabolism, energy production, and nerve function.

Lean cuts for heart health

Contrary to common misconceptions, many cuts of pork are surprisingly lean. Pork tenderloin, for instance, is recognised as a lean protein, low in saturated fat. A heart-healthy diet includes moderate amounts of lean protein, and incorporating lean pork cuts can contribute to maintaining cardiovascular health.

Rich in amino acids

Pork contains a variety of amino acids necessary for the body’s proper functioning. Amino acids are the building blocks of proteins, and having a diverse range of these compounds is essential for various physiological processes, including immune function, tissue repair, and hormone production.

Nutrient absorption

Pork is also a good source of dietary iron, a vital mineral for transporting oxygen in the blood. Interestingly, the iron in pork is in a form that the body can easily absorb, enhancing its bioavailability. This can be particularly beneficial for individuals at risk of iron deficiency.

Boosts cognitive function

Pork is rich in several nutrients, including B vitamins and zinc, which are crucial for cognitive function. Vitamin B12, in particular, is essential for the development and maintenance of nerve cells, potentially supporting cognitive health and reducing the risk of neurological disorders.

Versatility in cooking

The versatility of pork in the kitchen allows for a range of cooking methods, making it easy to incorporate into various dishes. Grilling, roasting, slow-cooking, or stir-frying – there are numerous ways to prepare pork that cater to different tastes and dietary preferences.

Opt for lean cuts and be mindful of portion sizes

Pork stands out as a nutrient-packed, versatile, and delicious meat that can be a healthy addition to a well-balanced diet. When choosing pork, opt for lean cuts and be mindful of portion sizes. With its wealth of essential nutrients, amino acids, and potential health benefits, pork has earned its place as a protein powerhouse on the menu.

Spice up your BBQ!

These pork chops with strawberry salsa are perfect for an easy and delicious meal that can be enjoyed with friends and family.

PORK CHOPS WITH STRAWBERRY SALSA

By SA Pork

Prep time: 20 minutes

Cooking time: 10 minutes

INGREDIENTS

• 6 pork loin chops, skin removed, and fat trimmed

• salt and pepper to taste

• a few sprigs of fresh thyme or rosemary

• 30ml olive oil

• 15ml BBQ basting sauce (your favourite)

For the strawberry salsa

• 200g fresh strawberries, chopped

• 10ml castor sugar

• 10-15ml balsamic vinegar (or to taste)

• 4 tomatoes, deseeded and chopped

• 30ml fresh mint leaves, roughly chopped

• 30ml Italian parsley, roughly chopped

• 1 small red onion, chopped

• 1 chilli, chopped (optional)

METHOD

1. To prepare the salsa, mix all the ingredients and allow to marinate while you prepare the chops. Remember to season lightly with salt and pepper.

2. Season the chops generously with salt and pepper, mix the olive oil and fresh herbs and rub the chops with the flavoured oil until coated.

3. Heat a thick-based frying pan

and sear the pork chops for 3 minutes per side or until well browned. Brown the fat by holding the chops upright with a pair of tongs. Do the same on the bone side.

4. Brush the browned chops with the basting sauce on both sides and fry for another minute or two until caramelized, sticky and just cooked through. Allow the meat to rest for a few minutes.

5. Serve the juicy chops generously topped with fruity salsa, and couscous flavoured with lemon and olive oil.

WEEKNIGHT TUSCAN CHICKEN

By Bibby’s Kitchen

Serves 4

INGREDIENTS

• 4 free-range, skinless chicken fillets

• 5ml herbes de Provence

• 2 sprigs of fresh rosemary, leaves picked and finely chopped

• fine salt and freshly ground

• black pepper

• olive oil, for cooking

• 1 large shallot, finely diced

• 1-2 cloves garlic, minced

• zest of 1 lemon

• 6-8 sundried tomatoes in olive oil, thinly sliced

• 60ml white wine (Chenin Blanc)

• 80ml chicken stock

• 125ml fresh cream

• 5ml cornflour whisked with 30ml milk

• 25g parmesan, freshly grated

• several lemon slices, to finish

Scan

METHOD

1. Place the chicken between two sheets of baking paper and pound lightly to flatten and tenderize.

2. Season on both sides with the herbes, rosemary, salt and pepper.

3. Heat 15ml olive oil in a widebased pan. Place the chicken in the hot oil and cook without turning, until golden – about 5 minutes. Turn and cook for a further 4 minutes. Remove the chicken and set aside.

4. Add a little more oil to the pan and sauté the shallots until softened, 6-8 minutes. Add the garlic, lemon zest and

You’d be hard pressed to find this recipe on a Tuscan menu, but it does a fine job of conjuring up a romanticized taste of Italy. There’s rosemary, parmesan and sundried tomatoes. How can it not be good? Every time I make this dish, the pan hardly needs rinsing.

sundried tomatoes, and cook for about 2 minutes.

5. Deglaze the pan with the wine, scraping up all the sticky bits, and reduce slightly.

6. Stir in the stock, cream and cornflour slurry. Bring to a simmer, then add the parmesan and stir through.

7. Nestle the chicken in the sauce and simmer until reduced and thickened, around 3-4 minutes should do.

8. Add lemon slices and serve immediately with pan-grilled broccolini, mashed potatoes, pasta, polenta or steamed green beans. Crusty bread is especially good.

OVEN ROASTED, LEMON, GARLIC, BUTTER & HERB CRISPY CHICKEN

Roasted chicken has lower saturated fats and cholesterol. It’s also packed with protein, Vitamin B12 and iron.

If you’re looking to increase protein in your diet, roasted chicken is an excellent source. Scan

OVEN ROASTED, LEMON, GARLIC, BUTTER & HERB CRISPY CHICKEN

By Shannon Smith

INGREDIENTS

• 2 tablespoons unsalted butter, softened

• 5 garlic cloves, 1 minced

• ½ teaspoon minced rosemary plus 2 rosemary sprigs

• ½ teaspoon minced thyme plus 2 thyme sprigs

• ½ teaspoon finely grated lemon zest

• salt

• freshly ground black pepper

• 1 whole chicken, at room temperature

• 1 large onion, cut into 8 wedges

• 1 lemon, cut crosswise into 8 rounds

• 1 cup water, divided

• ½ cup chicken stock or broth

METHOD

1. Preheat the oven to 200ºC and position a rack in the lower third of the oven.

2. In a bowl, mix the butter with the minced garlic, minced herbs, and the lemon zest; season with salt and pepper.

3. Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.

4. Set the chicken breast side up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves, and herb sprigs, and add ½ a cup of water.

5. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast side down and roast for another 20 minutes until the skin is lightly browned.

6. Using tongs, turn the chicken breast side up. Add another

½ a cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175ºC to 180ºC .

7. Tilt the chicken to drain the cavity juices into the pan. Transfer the chicken to a cutting board. Remove the rack from the pan and spoon off the fat.

8. Place the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices.

9. Carve the chicken and pass the chunky jus around the table.

SAUSAGE PASTA

By Caroline Godi-Mhlanga

INGREDIENTS

• 250g boiled macaroni pasta

• 2 large, chopped sausages

• 3 tablespoons cooking oil

• 50g butter

• ½ cup full cream milk

• 100g grated cheddar cheese

• 1 teaspoon paprika

• 1 teaspoon Italian herbs

• salt for seasoning

METHOD

1. Heat oil in a pan on medium heat, add the sausages and fry until golden, about 2-3 minutes.

2. Transfer the golden sausages into a bowl, set aside.

3. Add butter into the used pan on low heat.

4. Add full cream milk and simmer for 1-2 minutes before adding grated cheddar cheese.

5. Add Italian herbs and paprika and stir

6. Add the boiled pasta to the pan and keep on stirring for 1-2 minutes.

7. Lastly, add the sausages to the pan and lightly season with salt.

8. Serve and enjoy!

DID

YOU KNOW? Adding oilto pasta water doesn’t prevent sticking. Well-salted water and occasionalstirringwork best.

CHICKEN ALFREDO

By Grace the Cookist

INGREDIENTS

• pasta, preferably linguine

• oil

• salt for pasta

• 4 chicken breasts

• garlic salt

• paprika

• 2 tablespoon butter

• 2 teaspoons minced garlic

• 1 tablespoon flour

• 1 cup milk

• 1 chicken stock cube

• half a cup of pasta water, or hot water

• thyme

• cracked black pepper

• 3 tablespoons cream

• Mozzarella

METHOD

1. In a pot, boil your pasta (preferably linguine) in salt water with a bit of oil until soft.

2. Season 4 chicken breasts with

garlic salt and paprika, then pan-fry them for 5 minutes on each side

For the sauce

3. On medium heat, melt 2 tablespoon of butter in the pan you fried the chicken breast in.

4. Immediately add 2 teaspoons of minced garlic and fry for a minute.

5. Add in 1 tablespoon of flour and mix until you form a roux.

6. Add 1 cup of milk and whisk.

7. Melt 1 chicken stock cube in half a cup of pasta water or hot

Serves 4

water and pour into the pan.

8. Season with Thyme and cracked black pepper.

9. Add 3 tablespoons of cream and whisk (optional).

10. Finally, grate in Mozzarella cheese.

11. Allow the Alfredo sauce to simmer for 2 minutes until slightly thick, but runny.

12. Add your boiled pasta and combine with the Alfredo sauce until it is fully coated.

13. Serve alongside your fried chicken breast, enjoy!

INTERESTING FACT: Chicken Alfredo, despite its Italiansounding name, is actually an American creation.

TOPTIP: Whiskin1teaspoon of flour if the sauce isn’tthickenough, or milk if it’s too thick.

Peter Flake Wines Chardonnay

Thyme

Nutrients:

Thyme is particularly rich in Vitamin A and Vitamin C.

Thyme is a versatile herb with a rich history of culinary and medicinal uses. Thyme is well-known for its aromatic leaves, which have a distinctly earthy, slightly minty, and lemony flavour. It is often used to enhance the taste of various dishes, particularly in Mediterranean cuisine. Here are some interesting facts about thyme.

Culinary versatility

Thyme is used to flavour a wide range of dishes, including soups, stews, sauces, roasts, and marinades. It pairs well with various meats, vegetables, and legumes.

Health benefits:

Including a variety of herbs and spices, like thyme, in your meals not only enhances the taste but also provides potential health benefits through the various bioactive compounds they contain.

TOP TIP: Thyme is a pungent herb and can stand the longer cooking times of soups and stews. Adding the herb early on and leaving it to braise for hours is typically the best use of the herb, as this will allow the taste to infuse the dish nicely.

PIEKER Prepared Avocado Pockets

LOOK NO FURTHER THAN OUR DELICIOUS PIEKER PREPARED AVOCADO POCKETS! MADE WITH RIPE AVOCADOS, LIME JUICE, FRESH HERBS, AND SPICES, OUR AVO POCKETS ARE THE PERFECT BLEND OF FLAVOURS AND TEXTURES THAT WILL LEAVE YOUR TASTEBUDS CRAVING FOR MORE.

Our PIEKER Pockets are made with only the freshest ingredients sourced from local farms. Each avocado is hand-PIEK’d at the peak of ripeness to ensure a creamy texture and rich flavour.

What are PIEKER Prepared Avocado Pockets?

PIEKER Prepared Avocado Pockets are deliciously prepared, ready to eat, and easy to handle. These versatile 200g packs are vacuum sealed to lock in freshness and are ready to use for any meal. Simply cut one of the corners and pipe it onto any of your favourite dishes.

They can also be frozen so that you can have your “avofix” all year round!

PIEKER Pockets are available in 3 distinct flavours:

• The Lightly Seasoned pocket is creamy and perfectly seasoned, perfect for any avocado lover!

• The Tomato and Coriander flavoured pocket has a combination of fresh tomatoes, herbs, and coriander that provides a burst of freshness in every bite.

• For those who like it spicy, a touch of chilli in our Shisa pocket adds a kick that will awaken your palate.

Whether you’re hosting a party, enjoying a movie night at home, or simply looking for a nutritious snack, our PIEKER Prepared Avocado Pockets are the perfect choice.

Avocados are also packed with healthy fats, vitamins, and minerals, making our pockets not only delicious but also nutritious.

View our full Pieker Farmhouse Products catalogue online at www.pieker.co.za or WhatsApp

https://wa.me/c/27832992999

We would love to hear from you!

WhatsApp: +27 (0)83 299 2999

E: info@pieker.co.za

W: www.pieker.co.za

The luscious Lowveld is unique to avocado and macadamia farms, which bring forth the perfect produce that will inspire any recipe. With the recent heat waves, this recipe is ideal for a lunch next to the pool complemented with fire cooked meat but can also be served as a meal on its own. Pieker’s Prepared Avocado pockets are perfect for the out of season months in which prices of avocado’s are high and fruit are mostly imported. Enjoy this super easy and fresh recipe that can be assembled in minutes.

Serve

. Also perfect for any vegan or vegetarian dish.

AVOCADO SALAD BOWL

INGREDIENTS

For the green avocado paste

• 1x 200g PIEKER Prepared Avocado Pocket, lightly seasoned (for a spicy twist, use the Shisa flavoured pocket)

For the green salad topping

• Marinade ½ cup white wine vinegar, ½ cup water,1 clove garlic crushed, salt & pepper

• grated lemon zest.

• 7 zucchinis, cut into ribbons

• 1 cucumber, cut into ribbons

• 1 tin chickpeas, drained

• 250g frozen garden peas

For the toppers

• Pickled onions

• Macadamia nuts chopped

• Feta cheese

For the garnish

• freshly chopped mint

• lemon zest

• drizzle of cold pressed Macadamia oil

METHOD

1. Place the ribbons in the marinade and let it stand for at least 30mins or longer

To assemble your salad:

2. Spoon the PIEKER Prepared Avocado Pocket generously onto a beautiful plate or platter.

3. Scatter the drained chickpeas and garden peas onto the middle of the avocado paste.

4. Drain the zucchini and cucumber ribbons and drape onto the peas.

5. Top with pickled onions, chopped Macadamia nuts and lots of feta.

6. Garnish with fresh mint, lemon zest and a drizzle of macadamia oil.

TOP TIP:

with fiery lamb chops, grilled chicken or pork espetada

PORK, PINEAPPLE & PEPPER KEBABS

TOP TIPS:

Ask the butchery staff for pork cubes from a succulent cut, such as neck or shoulder. The pork cubes should not be too small. Aim for at least 20-25mm-sized cubes. Marinating the cubes in a flavourful sauce can enhance the taste, but avoid sugary marinades containing honey, sugar, jam, or syrup. Braai kebabs over medium-hot (but not smoking hot) coals until just cooked. Rest the kebabs for 5 minutes before serving to improve the juiciness.

PAIR WITH

Painted Wolf Wines

Lycaon Old Vine

Chenin Blanc

Y

PORK, PINEAPPLE & PEPPER KEBABS

By SA Pork

Prep time: 20 minutes

Cooking time: 10-12 minutes

Serves 6

Make these delicious pork, pineapple, and pepper kebabs for your next weekend family braai. Our useful tips will help you get it just right!

INGREDIENTS

• 550g-750 g

• ½ fresh pineapple cored and cut into cubes

• 2 sweet red peppers and white veins removed and cubed

• 1 cup olive oil

• 30ml tomato sauce

• 25ml apple cider vinega red wine vinegar

• 1 small onion

• 3 cloves garlic

• 5ml braai & grill or chicken spice

• salt and pepper

METHOD

1. You’ll need 10-14 wooden skewers soaked in water.

2. Place the pork and all the other ingredients, except the salt and pepper, in a glass, plastic, or enamel container and mix well.

3. Cover and place in the fridge for 4 hours or overnight.

4. Skewer the pork cubes, pineapple, and peppers onto sticks, and place the remaining marinade in a small pot.

5. Braai the kebabs until lightly

golden brown on all sides. Season with salt and pepper while on the braai.

6. Heat the remaining marinade and cook gently for a few minutes until slightly thickened.

7. Baste the kebabs with this sauce while on the braai. Turn them over as needed and guard against overcooking. Remove from the braai, rest for a few minutes, and enjoy.

BEEF STROGANOFF

By David Kinyanjui

Prep time: 10 minutes

Cooking time: 15 minutes

Serves 4

INGREDIENTS

• 500g beef (sirloin) thinly sliced

• ½ teaspoon salt & pepper

• 1 tablespoon butter

• ½ onion, sliced

• 1 teaspoon garlic

• 200g button mushrooms; sliced

• 1 teaspoon corn flour

• 250ml beef broth

• 125ml natural Greek yogurt

• parsley, for garnish

METHOD

1. Season the beef with salt & pepper.

2. Add butter to a pan, and once melted add the beef. Cook until browned, making sure to avoid stirring it too much.

3. Once the beef is cooked, set aside.

4. In the same pan, add the onions. Cook until softened, then add the garlic and

You can’t beat this rich, meaty, and delicious homemade pork steak pie. This twist on the traditional pork pie will be a firm family favourite, and using ready-made puff pastry makes it surprisingly quick to prepare.

TRADITIONAL PORK SHOULDER PIE

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EF

TRADITIONAL PORK SHOULDER PIE

By SA Pork

Prep time: 30 minutes

Cooking time: 40 minutes

Serves 4

INGREDIENTS

• 2 tablespoons olive oil

• 6 chopped shallots or 1 chopped onion

• 2 cloves finely chopped garlic

• 250g sliced button

STEAK GATSBY

By Chef Bianca

An artisanal baguette stuffed with masala fries and tenderised sirloin served with mango atchar.

INGREDIENTS

• 2.5kg steak

• 250ml BBQ sauce

• 25g BBQ spice

• 10g salt & pepper

• 30g garlic

• 20m Worcestershire sauce

• 50g mozzarella cheese

• 100g chips

• 15g garam masala spice

• 20g relish

• 1 baguette

METHOD

1. Cut the steak in strips, add all the ingredients and marinade overnight. Portion into 150g and wrap tightly. Freeze.

2. Deep fry the chips until almost

mushrooms

• 600g cubed pork steak

• 3 tablespoons flour for coating the pork

• 2 teaspoons mustard powder

• 1 teaspoon salt

• 3 teaspoons freshly chopped sage leaves

• 2 tablespoons sherry

• 2 cups vegetable stock

• 2 rolls of ready-made puff pastry

• 1 beaten egg, for brushing pastry

METHOD

1. Preheat the oven to 180ºC.

2. Heat the oil in a saucepan on moderate heat and gently sauté the onion, garlic and mushrooms.

3. Mix the mustard powder and flour and use the mix to coat

crispy. In a pan with some butter, heat up the spice and add the chips and the relish and fry for a few minutes.

3. Toast and butter only half a baguette.

4. Fry the steak strips on a medium temperature, adding a little of the BBQ sauce.

5. Place on a small oven tray with the mozzarella on top to melt.

6. On the bottom bun, add the masala chips first then the meat on top and then add the top bun.

7. Serve with a small bowl of mango atchar.

the pork cubes.

4. Add the pork cubes to the pan and sauté until golden brown.

5. Add the fresh sage, sherry, and vegetable stock and cook for 20 minutes on moderate heat.

6. Meanwhile, roll out the pastry and use a rolling pin to smooth the dough evenly.

7. Divide the pork filling in half and place each halved amount in the middle of each prepared pastry.

8. Close the pastry around the filling and pinch the sides together to contain the filling.

9. Place the filled pastry rolls onto a baking tray, brush with the beaten egg, and bake for 20 minutes or until golden brown.

LAMB TACOS

By Zamokuhle Mafuleka

Preparation time: 30 minutes

INGREDIENTS

• 8 small tortillas

• 125ml cooking oil

• 1 teaspoon salt

• lamb shoulder (cut into strips)

• steak and chops spice

• 2 tablespoons butter

• rosemary (fresh)

• ⅓ cup sweet chilli sauce

• 2 cups grated cheddar cheese

METHOD

1. Start by placing a medium pan on medium heat and pour cooking oil into the pan.

2. When the oil is hot enough, slide each small tortilla into the pan and fry for 2 minutes or until golden brown.

3. Using a tong, flip and fold the tortilla in half, bend it into the taco shell, and fry the other sides as well until crispy and golden brown. Do the same with the rest of the tacos.

4. Place the taco shells on a paper towel and sprinkle with some salt immediately to add flavour.

5. Using the same pan, stirfry the slices of lamb and season with steak and chops spice. Add butter, garlic and rosemary.

6. When the butter has melted, baste the lamb with butter and let it cook for 4 minutes or until browned, tender and juicy.

7. Fill your taco shells with lamb and top it off with a teaspoon of sweet chilli.

8. Add cheese and melt the tacos in the oven for 1 minute.

Serves 2

PRO TIP:

yourtaco

CRISPY FISH TACOS

By David Kinyanjui

Prep time: 15 minutes

Cooking time: 15 minutes

Serves 3

INGREDIENTS

For the salsa

• 1 tomato, deseeded & diced

• 1 onion, sliced

• Cilantro, chopped

• squeeze of lime juice

• pinch of salt

For the sauce

• ¼ cup mayonnaise

• 2 tablespoons sriracha

• ¼ cup plain yogurt

For the fish

• 3 fish fillets

• ¼ cup all-purpose flour

• ½ teaspoon salt & pepper

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ cup sparkling water

• tortillas

• coleslaw

METHOD

1. Add tomatoes, onions, and cilantro to a bowl. Add a splash of lime juice and a pinch of salt. Mix everything together and chill in the fridge.

2. In a bowl, add mayonnaise, sriracha and plain yogurt. Mix and chill in the fridge.

3. Slice the fish fillet lengthwise. Lightly season each side with salt, rubbing it into the fish.

4. In a bowl, add flour, all the seasoning and sparkling water gradually as you whisk until a batter forms that is neither too thin nor thick.

5. Coat the fish with flour and then dip it in the batter, dredging off any excess.

6. Fry until golden brown on both sides on medium high heat.

7. Once ready, set aside.

To assemble

1. Lightly char the tortillas in a pan on the stove.

2. Spread the sauce on the tortilla.

3. Add coleslaw.

4. Add the crispy fish.

5. Pour on some more sauce.

6. Top off with salsa.

Ramen noodles are made from wheat flour, water, salt, and the special ingredient that gives them their unique ramen goodness - kansui, an alkaline water that contains potassium carbonate and sodium carbonate.

UDON RAMEN

By Shannon Smith

Preparation time: 30 minutes

INGREDIENTS

• 1 packet fresh Udon noodles

• 1 teaspoon dashi powder

• 1½ tablespoon soy sauce

• 3 tablespoons mirin

• 2 tablespoons bone broth powder

Toppings

• white beans, soaked and precooked

• 3 stalks scallions

• 4 mushrooms, sliced and fried

• 2 egg yolks (cured in soy sauce for 30 minutes)

• 2 dry nori sheets

• Kimchi

METHOD

1. Put all the ingredients for the broth in a pot and leave for 10 minutes. Bring to a boil. Lower the heat, cover, and simmer on low for 5 minutes.

2. Add the Udon noodles and remove them once cooked as per package instructions.

3. Divide the noodles and broth between two bowls and add the topping of your choice.

4. Serve hot with some chilli oil.

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Christie’s at 32 on Russell

THE CHIC BOUTIQUE GUEST HOUSE CHRISTIE’S AT 32 ON RUSSELL IS CONVENIENTLY CLOSE TO ALL OF MBOMBELA’S AMENITIES. CONSTRUCTED IN 1937, THIS REDESIGNED MEDITERRANEAN HOME IS AN UPSCALE HIDEAWAY IDEAL FOR GATHERINGS WITH FAMILY, FRIENDS, OR BUSINESS.

Our guests can experience luxury and exclusivity with our custom ensuite bedrooms, pools set in a tropical garden, and our own Patio Restaurant.

The Patio Restaurant provides easy, modern dining to suit every appetite. The freshest seasonal ingredients are used to create mouthwatering dishes by our lively and gregarious chef, Brad, who makes sure that our menu is consistently varied and flavourful.

Before heading to your dinner, take advantage of pre-dinner cocktails and canapés in one of the many patio lounge areas. Choose a wine from our vast list to go with your meal and enhance your dining experience. We are fully licensed, and our trained staff can assist you in selecting the ideal

accompaniment to go with your meal.

Our elegant private dining room, with its own private lounge, is perfect for entertaining guests in grand style. The elegant room exudes grace and intimacy, whilst guests can still enjoy the ambience of the garden, patio and main hotel facilities.

Savour a freshly brewed coffee or a sweet treat from our dessert menu to round off your meal. The Patio Restaurant is an excellent choice for both light bites and heartier meals.

Christie’s at 32 on Russell provides a posh, exclusive environment that is ideal for weddings, complete with our very own Magandulane’s Chapel, rich in customs and family history. The chapel, which

has an open design, is pleasantly nestled in a shady area of the tropical gardens and opens up onto a verdant lawn surrounded by sprawling trees.

A more glamorous location could not be imagined for your personal gatherings, elegant teas, concerts, art exhibits, upscale pop-up stores, and much more. Your function or event, surrounded by patios, terraced pools, and gardens, will be the talk of the town for both you and your guests.

The Patio Restaurant offers the best of Mbombela’s culinary scene. Make a reservation right away, and we’ll show you why we’re among the greatest restaurants in the area.

On-site covered parking is available, as well as arranged transport.

32 Russell Street, Mbombela, 1201

Mpumalanga, South Africa

As befits this magnificent location’s history, Chef Brad has included a number of Mediterranean Greek specialties, including our beloved and favourite Spanakopita (Greek Spinach Pie).

Greek spinach pie, also called spanakopita, is a traditional dish with a delicious flaky crust and a creamy, warm centre. Because spinach is a superfood that is high in protein, iron, and magnesium and has many health benefits, spanakopita is a reasonably healthful dish.

The only cheese that should be used in spanakopita is feta. But not every feta is made equally. While other feta cheeses are made from goat or cow milk, Greek feta is made from sheep’s milk.

Reservations

+27 (0)13 755 3169

+27 (0)76 657 7391 bookings@32onrussell.co.za

www.christies32onrussell.co.za

Restaurant

+27 (0)13 250 0513

+27 (0)78 095 0578 thepatio@32onrussell.co.za

www.thepatiorestaurant.co.za

Spa

+27 (0)13 753 3257

+27 (0)82 686 6295

aniska@skinandart.co.za

www.aniska.co.za

Raspberry

There are hundreds of different raspberry varieties, ranging in colour from red and black to purple and yellow. Each variety has its own unique flavour profile and characteristics.

Growing Raspberries: Raspberries are relatively easy to grow and can be cultivated in home gardens. They thrive in well-drained soil and prefer a sunny location. Plus, they can be propagated by transplanting raspberry canes, making them a popular choice for backyard fruit growers.

Health benefits: They are low in calories but high in fibre, making them a great choice for weight management and digestive health. Additionally, their antioxidants may help reduce the risk of chronic diseases like heart disease and cancer.

Did you know?

Despite its name, a raspberry isn’t technically a berry in botanical terms. It’s an aggregate fruit composed of many smaller fruits called drupelets, each containing its own seed.

Nutrients

Raspberries are packed with vitamins, minerals, and antioxidants. They are particularly high in Vitamin C, manganese, and dietary fibre.

QUICK RASPBERRY SMOOTHIE

INGREDIENTS

• 1 cup fresh raspberries

• ½ cup yogurt (plain or flavoured)

• ½ milk (any type)

• 1 tablespoon honey or syrup (optional, adjust to taste)

• handful of ice cubes

METHOD

1. Add all the ingredients to a blender.

2. Blend until smooth and creamy.

3. Taste and adjust sweetness if needed by adding honey or maple syrup.

4. Pour into glasses and serve immediately.

Desserts & Treats

TIP:

You can make this in a big rectangular dish and serve buffet style.

MINI BERRY & BRIOCHE BAKES

Makes

12

MINI BERRY & BRIOCHE BAKES

By Carol Van Horst

Prep time: 45 minutes

Baking time: 20-25 minutes

INGREDIENTS

• 30g butter

• 1 tablespoon granulated sugar

• 1 brioche loaf, sliced and cut into cubes

• 500g strawberries, trimmed and halved

• 150g blueberries

• ⅓ cup sherry

• 3 tablespoons castor sugar

• 1 cup pastry cream (see recipe below)

For the pastry cream

• 500ml milk

• 1 vanilla pod, scraped

• 113g sugar

• 3 egg yolks

• 43g corn flour

• a blob of butter

METHOD

1. Preheat the oven to 180°C. Brush a 12-hole muffin pan with the melted butter.

2. Sprinkle the granulated sugar evenly into all the bases of the pan.

3. Line the bases with the brioche slices.

4. Spoon the custard onto the slices.

5. Combine the strawberries, blueberries, sherry, and castor sugar in a bowl and mix to combine.

6. Spoon the berry mix over the brioche and custard and bake for 20-25 minutes or until the berries are soft and the brioche is golden.

7. Serve warm with cream or crème fraiche.

For the pastry cream

1. Place the milk and vanilla in a saucepan over medium heat until small bubbles appear.

2. Place the sugar, egg yolks, and corn flour in a bowl and mix with a little cold milk to make a paste.

3. Pour the hot milk slowly into the egg mixture until fully incorporated.

STRAWBERRY BRIOCHE DONUTS

By Mariza Ebersohn

INGREDIENTS

For the dough

• 3½ to 4 cups white bread flour

• 1 package instant yeast (11g packet)

• 1 teaspoon salt

• 1½ cups dairy-free milk oat or coconut milk

• ¼ cup golden syrup of another liquid sweetener of choice

For the frosting

• 150g softened vegan butter or margarine

• 50g vegan cream cheese

• 1 tablespoon tahini

• 2 tablespoons smooth peanut

• pinch of salt

• sliced strawberries

METHOD

1. In a large bowl, whisk together the flour, yeast, and salt.

2. Add the dairy-free milk and the liquid sweetener.

3. Mix with a spatula until fully combined and smooth, add more flour if sticky.

4. Once a ball of dough is formed, grease the same bowl it was mixed in and place the dough ball back into the bowl.

5. Cover with a towel or plastic wrap and let it rise until it doubles in size.

6. On a lightly floured surface, roll out dough to about 2-3cm thick. Using a round cookie cutter of about 3cm in diameter, fold and roll out until all the dough is used up.

7. Place the donuts on a baking sheet and cover. Let them rise again for 30 minutes.

8. Heat the oil; test by dropping a piece of dough into the oil. When it rises it is hot enough. Fry each donut for about 30-45 seconds or until golden brown on each side.

9. Remove the donuts from the hot oil and place them on paper towel to drain the excess oil.

10. Roll the donuts in some castor sugar.

For the frosting

1. Whilst the donuts are busy frying, mix the frosting ingredients.

2. In a bowl, smooth together the softened butter, tahini, peanut butter, and powdered sugar.

3. Once mixed well, add the beet powder and salt.

4. Use a piping bag and a small piping tip to fill the inside of the doughnut.

5. Decorate with fresh strawberries.

6. Serve immediately or let the donuts cool to room temperature and store in an airtight container for up to two days.

RASPBERRY ROLLS WITH CREAM CHEESE ICING

PRO TIP:

For smooth cream cheese icing, use room temperature ingredients, add powdered sugar gradually, and avoid overmixing.

RASPBERRY ROLLS WITH CREAM CHEESE ICING

By J’Something and Cordelia ‘Coco’ da Fonseca

INGREDIENTS

For the dough

• 3 tablespoons active dry yeast

• 2 cups warm milk

• ⅓ cup sugar

• ⅓ cup melted Parmalat salted butter

• 2 teaspoons salt

• 1 egg

• 6 cups flour

For the filling

• ½ cup Parmalat salted butter, softened

• ¾ cup brown sugar

• 3 cups frozen raspberries

• ⅓ cup white sugar

• 3 teaspoons corn flour

For the cream cheese icing

• 1 block of cream cheese, softened

• ⅓ cup Parmalat salted butter, softened

• 4 cups icing sugar

• 1 teaspoon vanilla extract

• milk

• zest of 1 lemon

METHOD

For the dough

1. Dissolve the yeast in warm milk for 5 minutes.

2. Add all ingredients, except the flour and salt, in a stand mixer and mix with a dough hook until smooth.

3. Gradually add the flour and salt and mix until just combined.

4. Turn dough out onto a floured surface and knead gently until dough is soft and incorporated.

5. Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled (about an hour).

For the rolls

1. After the dough has risen, punch it down. Roll out onto a floured surface and into a large rectangular shape.

2. In a saucepan, mix raspberries with white sugar and corn flour. Mix gently until berries are mashed and ingredients are well combined and allow to cool.

3. Spread butter onto the dough. Sprinkle with brown sugar and then evenly spread raspberry mixture across the dough.

4. Roll dough into a vertical log. Cut the dough to make 12 rolls.

MOCHA AMARULA BAKED OATS

By Zandeleen Thygsen

INGREDIENTS

• 1 cup rolled oats

• 2 ripe bananas, mashed

• ¼ cup Coffee Amarula liqueur (or any liqueur)

• ½ cup milk

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• ¼ teaspoon salt

• 1 teaspoon baking powder

• ½ cup chopped nuts (e.g., pecans or walnuts)

• ¼ cup dark chocolate, chopped or chips

• butter or cooking spray for greasing the baking dish

METHOD

1. Preheat your oven to 180°C. Grease a baking dish with butter or cooking spray.

2. In a mixing bowl, combine the mashed bananas, Amarula liqueur, milk, honey (or maple syrup), and whisk until well combined.

3. Stir in the rolled oats, ground cinnamon, ground nutmeg, salt, and baking powder. Mix

Place in a pan that is lined with baking paper.

5. Cover and let rise for 45-60 minutes until doubled in size.

6. Bake at 180C for 20-25 minutes, until tops are golden brown.

For the cream cheese icing

1. In a stand mixer, whip butter

and cream cheese on high speed until fully incorporated.

2. Turn down the speed and add the lemon zest, vanilla, and icing sugar, one cup at a time, alternating with milk or cream (1 tablespoons at a time).

3. Continue adding powdered sugar and milk until you get a smooth consistency.

4. Remove the rolls and ice them immediately.

5. Add some fresh raspberries on top.

Scan

OPTIONAL TOPPINGS:

You can add more texture and flavour by topping the baked oats with additional nuts, fresh berries, or a sprinkle of powdered sugar.

until everything is well incorporated.

4. Add the chopped nuts and dark chocolate chips (if using) to the mixture. Stir until they are evenly distributed throughout the batter.

5. Pour the oat mixture into the greased baking dish and spread it evenly.

6. Bake in the oven for about 2530 minutes, or until the top is golden brown and the oats are

set. You can insert a toothpick into the centre to check; it should come out clean.

7. Allow the Amarula baked oats to cool for a few minutes before eating. You can serve them warm with a drizzle of Amarula liqueur or a dollop of yogurt, if desired.

INTERESTING FACT!

Bread pudding evolved out of necessity, as a means of using up leftover, stale bread at a time when food was scarce. It has been popular in England since the 13th Century, when most kitchens had a bowl called a ‘pudding basin’ that was used to collect scraps of stale bread.

BREAD PUDDING

BREAD PUDDING

By Chef Albert

INGREDIENTS

• 12 Heat & Eat knotted rolls, cubed into 2.5cm pieces

• 1 cup dark chocolate chips

• 5 large eggs, lightly beaten

• 1 cup granulated sugar

• 4 cups whole milk

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cinnamon

• powdered sugar, garnish

• vanilla ice cream, to serve

METHOD

1. Spray a baking dish with nonstick cooking spray. Place one layer of cubed bread in the dish, and then drizzle chocolate chips over the bread.

2. Now add another layer of bread cubes and spread them around to make it even. Ensuring that the crust that the crust is facing up.

3. In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla, nutmeg, and cinnamon until fully combined. Pour the mixture evenly over the bread in the baking pan, making sure all of the bread is coated.

4. Allow to sit and soak up the mixture for about 20 minutes.

5. Meanwhile, preheat the oven to 180°C.

6. Place the bread pudding in the oven and bake for 40-45 minutes, or until the top is set.

7. Remove the pudding from the oven, brush it with melted butter and allow it to cool slightly before serving.

8. Drizzle powdered sugar on top.

9. Serve with vanilla ice-cream and enjoy!

LIME ZEST

By Bibby’s Kitchen

Makes 32

INGREDIENTS

• 180g butter, room temperature

• 90g castor sugar

• zest of 2 limes

• 5ml vanilla extract

• 250g cake wheat flour

• 60g cornflour

• 1.25ml fine salt

• 120g dark or white chocolate, melted (optional)

METHOD

1. Line a 22cm square tin with baking paper. Extend the paper over the rim to create lifting handles.

2. Cream the butter, castor

sugar, lime zest and vanilla together.

3. Sift in the flour, cornflour and salt. Whisk on a low speed until combined.

4. Tip the dough into the tin and press down firmly. Smooth over the top.

5. Chill for 45-60 minutes.

6. Preheat the oven to 160°C.

7. Carefully lift the shortbread out of the tin using the paper handles. Using a bench scrape or smooth knife, cut down the centre, dividing the dough into two equal halves.

8. Cut into matchsticks, about 12mm in width. Arrange on a baking sheet and bake for 30-32 minutes until lightly golden.

9. Rest on the tray for 10 minutes, then transfer to a wire rack to cool completely.

10. Dip the tips in melted chocolate.

11. Once set, store in an airtight container.

MINI EASTER EGG CHEESECAKE

Scan

By Hloniphile Sigwaza, Cooking with Hlonny

Serves: 4-6

INGREDIENTS

• 150g digestive biscuits

• 75g unsalted butter, melted

• 300g mini Easter eggs

• 300ml double cream, whipped to soft peaks

• 50g icing sugar

• 300g cream cheese, full fat

• 2 teaspoons lemon juice

METHOD

1. Crush the biscuits until they look like lumpy sand and mix with the melted butter.

2. Put the mixture into the buttom of muffin liners, press tightly and even out.

3. Roughly crunch some of the mini eggs (not all of them).

4. Combine whipped cream, icing sugar, cream cheese, lemon juice and a third of the chopped mini eggs. Fold in gently until fully combined.

5. Put half of the mixture into muffin liners on top of the biscuit base. Add another third of the mini eggs.

6. Top with the remaining cheesecake mixture and add the remaining mini eggs on top.

EASTER EGG BROWNIES

By Cooking With Chanel

Prep time: 45 minutes

Baking time: 20-25 minutes

INGREDIENTS

• 1 cup white sugar

• ½ cup salted butter, melted

• ½ cup dark cocoa powder

• 1 teaspoon vanilla essence

• 1 teaspoon instant coffee granules

• 2 large eggs

• ¼ teaspoon bicarbonate soda

• ¾ cup cake wheat flour

• 100g dark chocolate

• 50g white chocolate

• 1 tablespoon cake wheat flour

• 2 chocolate covered marshmallow eggs, chopped into bite-sized pieces

• ¼ cup speckled eggs

• 1 tablespoon sprinkles

METHOD

1. Preheat your oven to 190°C. Grease and line a 9x9 square baking pan.

2. In a bowl, whisk the sugar, cocoa powder, vanilla essence, instant coffee and melted butter together until combined.

3. Add the eggs in one at a time and whisk well after adding each egg.

4. Add the flour and bicarbonate soda and fold in carefully, making sure not to overmix.

5. In a separate bowl, add 1 tablespoon of flour and the marshmallow eggs and mix until the marshmallow eggs are coated.

6. Fold the marshmallow eggs into the brownie batter.

7. Spread the brownie batter into the baking pan and bake in the preheated oven for 20 minutes. Remove from the oven and allow to cool.

8. While the brownies are cooling, place the dark and white chocolate in two separate bowls.

9. Melt the chocolate in the microwave, making sure to stir every 30 seconds so that the chocolate does not burn.

10. Pour the dark chocolate over the brownies. Dot the white chocolate on top and then using a skewer, swirl the white chocolate around to create a marbled effect.

11. Sprinkle the speckled eggs and sprinkles over the top.

12. Carefully place in the fridge for 15 minutes for the chocolate to set.

13. Once the brownies are set, slice them into 9 pieces.

If you have a sweet tooth, then these brownies are going to be your favourite this Easter. You can top them with any Easter eggs you like, even mini chocolate bunnies!

BISCOFF BLUEBERRY ICEPOPS

By Mariza Ebersohn

INGREDIENTS

• ½ cup Medjool or brown dates, soaked in water

• 400ml can coconut cream, or full-fat coconut milk

• 1 teaspoon vanilla extract

• 1½ cups blueberries, fresh or frozen

• ¼ cup raw honey

• 1 tablespoon lemon juice

• 1 cup melted Lotus Biscoff cookies spread or smooth peanut butter

METHOD

1. Add the blueberries, honey, and lemon juice to a saucepan and bring to a simmer, add a dash of water until the blueberries are soft and jammy, and let them cool.

2. Meanwhile, blend the dates, coconut cream, vanilla, and a pinch of salt. Add half of the jammy blueberries and blend until smooth.

3. Pour the ice cream batter into moulds, add a few dollops of the blueberry jam, and let them set.

4. Once set, dip into smooth Lotus Biscoff cookies spread or smooth peanut butter.

5. Dust with some edible sparkles and enjoy!

BISCOFF BLUEBERRY ICEPOPS

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BISCOFF BROWNIES

By Mariza Ebersohn

INGREDIENTS

• 250g self-rising flour

• 50g glutinous rice flour

• 220g castor sugar

• 90g brown sugar

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ cup smooth or crunchy peanut butter

• 135ml plant-based milk

• 180ml coconut oil, melted

• 1½ teaspoons vanilla extract

• caramel chocolate chips

• more peanut butter to top

• chocolate chips, if you like

• sugar to sprinkle before baking

METHOD

1. Preheat the oven to 180°C. Line a square brownie baking tin with parchment paper.

2. In a bowl, combine all the flour, sugars, and salt, sifting everything so there are no lumps.

3. Mix the peanut butter and the rest of the wet ingredients, then add them to the bowl with the flour ingredients.

4. Mix well with a spatula until smooth. The batter can be slightly thick depending on the rice flour.

5. Fold in some chocolate chips, mix, and stir well.

6. In a small bowl, heat the peanut butter for a few seconds until melted. Drizzle the peanut butter over the brownie mix, and add a few sprinkles of sugar, making swirls with a knife.

7. Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin.

8. When fully cooled, remove from the tin. Slice into squares and enjoy!

TIP: Keep in the fridge for up to three days or freeze a few for those muchneeded brownie days!

HOT CROSS BUNS

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WHY ARE MY HOT CROSS BUNS SO DENSE?

There are several potential factors behind their heaviness. Here’s a breakdown: Excessive kneading - particularly if you’re using an electric mixer and dough hook, over-kneading can be a culprit. It breaks down the gluten, resulting in tougher buns

HOT CROSS BUNS

By Nelisiwe Mahlangu

Serves 8-10

Prep time: 15 minutes

Cook time: 90-120 minutes

INGREDIENTS

• 500g flour

• 5ml salt

• 12.5ml mixed spice

• 1 teaspoon of cinnamon and nutmeg

• 60g margarine

• 25ml sugar

• 10g instant yeast

• 25ml mixed peel

• 125ml raisins

• 250ml warm milk

For the piping dough

• 50g baking margarine

• 50g flour

• 1ml baking powder

• 35ml milk

METHOD

1. Sift flour, salt, and spices. Rub in the margarine until the mixture looks like breadcrumbs.

2. Then add sugar, yeast, and raisins.

3. Add egg and milk to the flour mixture to form a soft dough and knead for 5 minutes.

4. Cover with a clingwrap or a kitchen cloth and leave in a warm place to rise for 1 hour before transferring it to a floured surface. Knead again.

5. Divide the dough into equal portions and form each into a bun.

6. Place the buns on a greased baking tray. Cover and allow to rise for 2030 minutes in a warm place.

7. Mix the piping ingredients until smooth. Place in a plastic sandwich bag, push to one corner to form a piping bag and pipe a cross on the top of the buns.

8. Bake at 180°C for 15-20 minutes or until nicely browned.

9. Once the buns are baked, brush them with margarine to give them a golden look.

Keeping you COVERED in the kitchen!

Whether a skilled cook or an adventurous amateur, cuts and nicks, or burns often happen in the kitchen.

GERMOLENE is recommended for cuts, scratches and abrasions, minor burns and scalds. It even soothes bites, stings and blisters.

GERMOLENE ointment has a protective antibacterial action, plus soothes pain and discomfort due to its analgesic action.

Make sure GERMOLENE ointment is part of your family rst-aid kit essentials, for the kitchen and beyond.

Safeguarding your kitchen: preventing burns and scalds

THE KITCHEN IS THE HEART OF MANY HOMES, A PLACE WHERE DELICIOUS MEALS ARE CRAFTED, AND MEMORIES ARE MADE. HOWEVER, IT’S ALSO A HOTSPOT FOR POTENTIAL BURNS AND SCALDS.

Taking simple precautions can help ensure a safe cooking environment. In this article, we will explore effective methods to prevent burns and scalds in the kitchen, including the use of pot holders, avoiding stove-top overcrowding, and turning handles away from the stove.

Pot holders as protectors

One of the primary culprits of kitchen burns is the improper handling of hot pots and pans. Pot holders, those simple and often overlooked kitchen accessories, play a crucial role in preventing burns.

Always use high-quality, heat-resistant pot holders when handling hot cookware. Ensure they are dry and in good condition to provide a reliable barrier between your hands and the scalding temperatures of your pots and pans.

Mindful stove-top management

Overcrowding on stove tops is a common oversight that can lead to accidental burns. When multiple pots and pans are crammed together, it becomes challenging to manoeuvre around them safely.

Leave adequate space between burners and utensils to reduce the risk of accidental contact. Prioritise a clutter-free cooking area, allowing you to move freely and tend to your dishes without the fear of burns.

Handle with care, turn handles away

An often underestimated practice is the positioning of pot and pan handles on the stove. To avoid accidental spills and burns, always turn handles away from the edge of the stove.

This small but crucial step prevents bumping, knocking, or unintentional grabs, reducing the likelihood of hot liquids or food cascading onto you.

Children and kitchen safety

Children are naturally curious, and the kitchen may pique their interest. To prevent burns and scalds, establish a child-free zone around the stove while cooking.

Also educate children about the potential dangers of hot surfaces and liquids, instilling a sense of caution and responsibility when in the kitchen.

Monitoring flammable items

Be cautious about the placement of flammable items such as dish towels, paper towels, and oven mitts. Keep them away from open flames and hot surfaces to avoid unintentional ignition.

Immediate response to accidents

Despite all precautions, accidents can still happen. It’s crucial to be prepared and know how to respond if a burn or scald does occur.

Run cool (not cold) water over the affected area for at least 10 minutes and seek medical attention if needed. Have a well-equipped first aid kit readily available in your kitchen for immediate response.

BANANA BREAD

By David Kinyanjui

Prep time: 15 minutes

Cooking time: 55 minutes

Serves 3-4

INGREDIENTS

• 2 ripe bananas, mashed

• ½ cup oil

• 2 eggs, room temperature

• ½ cup milk, room temperature

• ½ cup brown sugar

• 1 teaspoon vanilla essence

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ¼ teaspoon salt

• raisins (optional)

METHOD

1. Preheat oven to 160°C.

2. Line a baking dish with baking paper.

3. In a bowl, mash two ripe bananas.

4. Add oil, eggs, milk, sugar, and vanilla to the bananas and mix well.

5. Add flour, baking powder, baking soda and salt. Mix until well incorporated, making sure not to over mix.

6. You can add raisins, but first coat them with flour then add to the batter.

7. Pour the batter into a baking dish and bake in a preheated oven for 50-60 minutes.

8. Insert a wooden skewer in the centre of the bread once ready; if it comes out clean, the cake is ready!

9. Cool for an hour, slice it up and serve.

TOP TIP:

For extra moist banana bread, add ½ to cup of sour cream or Greek yogurt to the batter before baking. Enjoy the soft, delicious result!

Drinks

A perfect elixir on a hot summer’s day, using local wonder-plant, Spekboom.

SPEKBOOM GIN & TONIC

By Bibby’s Kitchen

INGREDIENTS

• 60ml gin

• 30ml Spekboom Simple Syrup

• 200ml tonic water

• lime slice, ice and a sprig of Spekboom, to serve

For the Spekboom syrup (Makes 160ml)

• 125g white granulated sugar

• 250ml water

• Spekboom stem, leaves plucked (125ml yield)

• 1 lemon, skin-on, thinly sliced

• 30ml lemon juice

• METHOD

1. Fill a highball glass with plenty of ice.

2. Add the gin and Spekboom syrup and stir to combine.

3. Top up with the tonic water and ‘lift’ with a drink stirrer to retain as much of the fizz as possible.

4. Finish with lime slices and a botanical sprig.

For the Spekboom syrup

1. Place the sugar, water, Spekboom leaves, lemon slices and lemon juice in a small saucepan. Bring slowly up to the boil. Simmer for 1012 minutes.

2. Strain through a fine sieve and discard the solids. Set aside to cool.

3. Pour into a sterilized bottle and seal. Keeps well for 3-4 weeks, chilled.

RUBY GRAPEFRUIT & BASIL COCKTAIL

By Bibby’s Kitchen

INGREDIENTS

• 60ml gin

• 60ml freshly squeezed ruby

• grapefruit juice

• 30ml ruby grapefruit & basil syrup

• 1 egg white or 15ml aquafaba

• ice cubes

• freeze-dried strawberries, finely ground (optional)

• wafer-thin slice of ruby grapefruit, to finish

For the ruby grapefruit & basil syrup

Not quite a simple syrup but spun with pink citrus juice and basil.

If you’re using it as a cordial, the ratio of syrup to water (sparkling or still) can vary between 1:31:4, depending on personal preference. The basil isn’t strong, but more of an herbaceous flutter.

(Makes 400ml)

• 250ml water

• 150ml freshly squeezed ruby

• grapefruit juice

• 210g granulated white sugar

• 20g fresh basil leaves

• zest of 1 lemon

METHOD

1. Fill a highball glass with plenty of ice.

2. Add the gin and Spekboom syrup and stir to combine.

3. Top up with the tonic water and ‘lift’ with a drink stirrer to retain as much of the fizz as possible.

4. Finish with lime slices and a botanical sprig.

For the Spekboom syrup

1. Place the sugar, water, Spekboom leaves, lemon slices and lemon juice in a small saucepan. Bring slowly up to the boil. Simmer for 10-12 minutes.

2. Strain through a fine sieve and discard the solids. Set aside to cool.

3. Pour into a sterilized bottle and seal. Keeps well for 3-4 weeks, chilled.

Gorgeously pink with a creamy flavour and frothy top. If you’re nervous about raw egg whites, aquafaba (chickpea water) is an excellent replacement. Dusting the top with freezedried strawberries adds a smidge of fruitiness, a delightful entry point to possibly my favourite cocktail in the book.

TOP TIP:

To mix a large batch, fill pitcher one-third of the way with ice cubes or cold water. Add cooled tea, orange syrup, orange slices and lots of mint leaves.

ORANGE ICED TEA

By Chef Albert

Makes 4-6 cups

Time: 30-60 minutes

INGREDIENTS

• 8 cups water, divided

• 4 tea bags, Sanibonani tea or any black tea

• 2 cups orange juice, freshly squeezed

• ½ cup sugar

• ice cubes, to serve

• orange slices, to serve

• mint leaves, to garnish

METHOD

1. In a large saucepan, bring 4 cups of water to a boil. Add the tea, stir and remove from the heat. Cover and steep for 5 minutes.

2. Remove the teabags, cool the tea to room temperature. Combine with 4 more cups of water in a large beverage bottle and store in the refrigerator to chill.

3. In a saucepan, bring the orange juice and sugar to a gentle boil.

4. Continue boiling for 5 minutes until the sugar dissolves and the syrup thickens slightly. Remove from the heat, strain the syrup (if your oranges were pulpy) and bring to room temperature. If not using immediately, store the orange syrup in a tightly closed glass jar in the refrigerator until needed.

5. To make a serving of iced tea, add ice cubes to a large glass and fill it ¾ of the way with the cold tea. Fill the remainder of the glass with the chilled orange syrup.

6. Add a couple of slices of orange and fresh mint leaves. Stir and enjoy!

BLACKBERRY GIN & TONIC

By Chef Albert

Makes 2 drinks

Time: 2-5 minutes

INGREDIENTS

• 2 shots Gin

• 12 fresh blackberries, more for garnish

• 2 cans tonic water

• 1 fresh lime, juiced

• crushed ice

• fresh mint, for garnish

METHOD

1. Muddle 6 blackberries in the bottom of a bar glass.

2. Top with crushed ice.

3. Add gin, lime juice, add tonic to fill the glass, but not all the way to the top, and stir.

4. Top with more crushed ice and blackberries.

5. Add fresh mint to garnish.

6. Serve with a straw if desired and enjoy.