Essential Flavours - Volume 3 I Issue 3 by Media Xpose

Editor's letter

We’re excited to share a diverse mix of content with you, from expert wine insights, our new "Hey Dave" column, to the ultimate guide for aspiring flexitarians, Recipes For One, Unique Wine Pairings, and of course, the star of this issue: the Heritage Braai section.

Every page is designed with your culinary curiosity and enjoyment in mind. We absolutely love seeing your cooking adventures and hearing from you, so keep tagging us @essentialflavours_sa in your posts and videos.

Honouring heritage: a fresh take on tradition this spring!

Dear Readers,

In the second half of the year the Essential Flavour's squad has been truly blessed with the arrival of new additions to our family. Three of our team members had the joy of welcoming new babies into their lives, a joyous occasion that has lifted our spirits and inspired us in more ways than one. The excitement of these new beginnings has propelled us to push the boundaries and bring you an extraordinary Spring 2024 edition.

Thank you for all your feedback. Your voices have been heard loud and clear, alongside our amazing sponsors, advertisers, contributors, and the many incredible people who make this magazine what it is, we’ve worked tirelessly through the winter to bring you this issue.

enter to win

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Thank you for your continued support and enthusiasm. Your likes, shares, and subscriptions keep the Essential Flavour's magazine vibrant and alive.

Here’s to celebrating the flavours of life, together!

Warmest regards,

Editor-in-Chief editor@essentialflavours.co.za

Happy reading, and here's to a delicious journey ahead!

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Cupcakes & Couscous by Teresa Ulyate valued at R380 p73

The South African Vegan Cookbook 2 by Leozette Roode valued at R395 p91

Reasons

Contents Spring 2024

Pork

Spinach, feta & chicken egg rolls

Spinach & mushroom baked eggs

Spinach, apple & mango smoothie bowl

Homemade cinnamon rolls with vanilla cream cheese icing

APPETIZERS & SIDES

Fry’s meat-free Mexicana tacos

Mopani worms’ curry

Leftover chicken & egg salad

cups

Cheese & charcuterie board

Chakalaka

Whipped creamy feta dip

Boerie-stuffed French braaibroodjies

Crispy Asian-style chicken tacos

Whole baked butternut with honey

Cheesy potato bites with tomato chutney

Calamari sosaties

ESSENTIAL SALADS

Brown rice & halloumi salad

Spiced stone fruit compote with honeyed yoghurt & pistachios

Chargrilled greens with avo coconut lime dressing

Tikka chicken salad

Refreshing chicken salad with sweet peppers

Oriental seared tuna salad with plums

Island salad

Sorghum salad

Millet

Roast beef &

Usu & ujeqe

Chilli mussels

Braaied snoek & peaches with herb mayo

Braaied butter chicken curry

Mince & mash kota

Chicken stew

Pork potjie with fluffy dumplings

Lebanese lamb

Wholesome mushroom & broccoli quiche

Vegan bobotie

Phyllo chicken pie

Pork fillet with sun-dried tomatoes

Pork cubes in a mild curry

Crustless Danish feta & bacon quiche

Vegetable tagine

Creamy beef stir-fry

Rump steak with mushroom sauce

Boneless leg of lamb

Afrika-lamsboud

RECIPES FOR ONE

Parmalat’s beef & maple butternut

West coast mussels

Bean & corn soup with lamb bones

Brandy pudding

Naartjie & raspberry upsidedown cake

Saucy chocolate & coconut

Oreo ice cream

Dark chocolate & banana

braaibroodjies with maple

syrup whipped cream

Lazy tres leches

Yoghurt, mango & honey iced

delicious recipes using Rhodes Quality

Contributors

PUBLISHER/EDITOR: Elroy van Heerden-Mays

EDITOR: Milou Staub

SUB-EDITOR: Jacky Dyer

CONTENT MANAGER: Wadoeda Adams

CONTENT ASSISTANT: Ketsia Makola CONTRIBUTORS

DESIGN & LAYOUT

Shaun van Heerden-Mays Anja Bramley

MEDIA PARTNERSHIPS: Maurisha Niewenhuys

PROJECT MANAGERS: Wendy Navarra / Taryn Scott

DIGITAL AND SOCIAL MEDIA

Kyla van Heerden / Tia Arendse

DIGITAL MANAGER: Juhi Rampersad

WEBSITE DESIGNER: Justin McGregor

CHIEF FINANCIAL OFFICER: Shaun van Heerden-Mays HUMAN RESOURCES MANAGER: Divan Lategan

RECEPTIONIST: Kayley Townsend

SUBSCRIPTIONS: Shihaam Gyer

RETAIL DISTRIBUTION: On The Dot AIRPORT DISTRIBUTION: Media Support

PICTURE CREDIT: 123rf.com

Van Heerden Mays

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.

DIY high tea party Wanna throw a at home?

Here’s a simple yet elegant menu for a high tea party that will impress your guests with its simplicity and charm.

Savouries

CUCUMBER TEA SANDWICHES

Thinly sliced cucumber on white bread with herbed cream cheese. Cut into finger sandwiches.

SMOKED SALMON PINWHEELS

Smoked salmon rolled with cream cheese and dill in tortillas, sliced into bite-sized pinwheels.

EGG SALAD TEA SANDWICHES

Creamy egg salad seasoned with herbs, spread on whole wheat bread, and cut into triangles or squares.

MINI QUICHES

Miniature quiches filled with spinach and feta, or ham and cheese, served in individual tart shells.

Scones

CLASSIC PLAIN SCONES

Light and buttery scones served with clotted cream and strawberry jam.

FRUIT SCONES

Scones studded with dried fruits such as currants or raisins served with butter and lemon curd.

CHEESE & SWEET CHILLI SCONES

The sweet chilli sauce adds a spicy kick, served with cold meats or butter.

Sweets

PETIT FOURS

Assorted bite-sized petit fours decorated with fondant or icing, featuring flavours like chocolate, vanilla, and raspberry.

MINI CUPCAKES

Miniature cupcakes with buttercream frosting, topped with edible flowers or sprinkles.

SHORTBREAD COOKIES

Classic shortbread cookies in various shapes, dusted with powdered sugar or dipped in chocolate.

FRESH FRUIT PLATTER

A colourful assortment of fresh fruits such as strawberries, grapes, melon, and pineapple, served with a yoghurt dip.

ASSORTED TEAS

Beverages

Offer a selection of black, green, herbal or aromatic teas. Be sure to include popular choices such as chai and matcha green tea.

CC OR SPARKLING WINE

Provide Cap Classique or sparkling wine for a celebratory touch, served as mimosas or on its own.

Extra tips

PRESENTATION: arrange the food on tiered cake stands or decorative platters for an elegant display.

PREPARATION: prepare as much of the food as possible in advance to minimize stress on the day of the party.

VARIETY: offer a variety of flavours and textures to cater to different preferences and dietary restrictions.

Essential

Matcha Super Premium Tea 40g

This higher grade of Matcha green tea is very smooth and perfect for the more experienced Matcha drinker who wants a fuller flavour. R769

www.justmatcha.co.za

Shopping

Buddy Paper Towel Holder

Buddy is highly practical; the molded figure provides friction & leverage for one-handed tearing and protects the roll from unravelling. R 699

www.kitchenique.co.za

Click & Plant Online Nursery

Bulukutu Tea

The Miracle Tea from the Democratic Republic of Congo Bulukutu Tea is an aromatic, perennial plant from the savannah bush of the DRC.

The tea leaves are pungent yet soft on the palate, with hints of lemon, mint, and a eucalyptus aroma. This herbal tea is preservative-free and caffeinefree. Available in 3 Blends: Original,Bulukutu&Rooibos, andBulukutu&Chamomile

Recommended Retail Price: R100

Instagram: @bulukutu_tea

ClicknPlant is an online garden nursery bringing you healthy and amazing plants. We have a range of Indoor & Outdoor plants We offer delivery!

www.clicknplant.co.za

The Nut Mill Macadamia Nut Butter

100% natural nut butter. Free from any added oils, sugars or preservatives, using only natural ingredients, time and love. Slowly hand-roasted & milled in the KZN Midlands. R100

www.thenutmill.co.za

Instagram: @thenutmill

Glass Mason Preserve jars 475ml 6Pcs

A Mason jar, also known as a canning jar, preserves jar or fruit jar, is a glass jar used in home canning to preserve food. Keeping your foods fresher for longer. R139.99

www.mambos.store

Mrs. Müller

Juniper light-spirit Aperitif R 450

www.pinkvalleywines.com

Weber Sauces & Seasonings

Why braai with anything else? The originators of the backyard grill bring you seasonings, sauces, rubs and marinades to add delicious flavour to any meat, fish or vegetable.

www.weberseasonings.co.za

Dash of Colour

Gel food colourings deliver vibrant, rich hues without changing your recipe’s consistency, making every dish a visual delight with just a small amount!

Price: R25 for 30ml bottle

Order online at www.delitedashfood.co.za

Razia’s Pickle

Chilli Mayo 375ml

One of our stars! Mayo, but better. Great on burgers, sandwiches and even as a dip or salad dressing. R 90

www.raziaspickle.co.za

Chicken Spices 150g

Made from the edible leaves of the Spekboom. When grilling, baking or roasting chicken, use Spekboom Chicken Spice for a meal bursting with flavour. R 125

www.thespekboomco.co.za

SIMPLIFY Velvety & Sumptuous

740ml Set of 2

Zwiesel Glas Wine Glass

Handmade, mouth-blown crystal glassware

Handwash

SIMPLIFY R3384 for a set of 2 20% discount code: AMB20 (Code valid until 30th September)

www.ambiencehospitality.co.za

Banhoek Chilli Oil

Original 250ml (unwrapped)

Golden oil infused with locally grown, sunripened chillies R 110

www.banhoekchillioil.com

ThaT Braai Guy

Meet Leonard, founder of dreemFIRE and master of the braai.

https://fire.dreem.co.za @dreem.fire

For Leonard, the braai should be a Theatre of FireTM, an experience, a performance, and yet at the same time, a celebration of simplicity. The fire takes centre stage, captivating and enchanting those who gather around it. The sight of dancing flames, the sizzle of meat, the colours and aromas create a sensory experience that elevates the act of cooking to an art form. Influenced by having lived in South America, Leonard has a few unique principles which define his approach to cooking over the fire.

1

Low and slow: the best flavours emerge when food is cooked slowly with indirect heat, allowing the natural juices and aromas to meld together. Patience is key, and the reward is food that is evenly cooked, juicy and tender.

2

The right tools and methods:

everything you can make in the kitchen can also be made on the fire. From grilling and roasting to frying and baking, the fire’s transformative power can be harnessed to bring depth and personality to every meal.

3

Fire is the heart of the kitchen:

once you’ve embraced the concept of making everything on the fire, there’s no need for half of your friends to be banished to the kitchen to make salads and sides.

4

Less is more: the natural flavours of highquality, fresh ingredients should shine through, unadulterated by heavy sauces or overpowering seasonings. A sprinkle of salt, a crack of pepper, and the kiss of the flame are all that is needed to create a memorable meal.

Celebrating South African Heritage with National Braai Day

National Heritage Day is celebrated annually on September 24th, and is a unique South African holiday that honours our diverse cultural heritage. With culture comes food, and therefore, the day is also widely referred to as National Braai Day, encouraging South Africans to come together around the braai. Whether it’s juicy boerewors, succulent lamb chops, or flavourful veggie skewers, the braai is a symbol of unity and celebration, bringing together people of all backgrounds to enjoy great food and good company.

As we head toward Heritage Day, I have put together a few South African favourites, each with a twist, showcasing simple dishes that can be easily varied.

1. LAMB CURRY SOSATIES

Sosaties trace their origins to Cape Malay cuisine, which combines African, Indonesian and Malaysian influences. The name “sosatie” derives from the Afrikaans words “sate” (skewered meat) and “saus” (spicy sauce). This dish became popular among the Cape Malay community in the Western Cape and has since become a staple at

braais across South Africa. Sosaties are very versatile, and can be made with a variety of meats, vegetables and marinades; get creative and make them from scratch to add something extra special to your braai this Heritage Day.

INGREDIENTS

For the sosaties

• 1-1½ kg lamb cubes

• 12 fresh lemon leaves, blanched

• 6-8 sosatie sticks or re-usable metal skewers (try dreemFIRE stainless steel skewers)

For the marinade

• 4 teaspoons fresh garlic, crushed

• 2 tablespoons olive oil

• 3 medium-sized onions, sliced into rings

• 1 tablespoon medium curry powder

• 1 teaspoon turmeric

• 2 tablespoons brown sugar

• 1 teaspoon finely grated fresh ginger

• 1 teaspoon whole peppercorns

• 1 teaspoon whole cloves

• 1 teaspoon whole allspice

• 1 teaspoon whole coriander

• 1 cup white vinegar & water

• 1 tablespoon Maizena

• 2 tablespoons water

• 1 cup dried apricots that have soaked in water

• 3 fresh lemon leaves, crushed

METHOD

1. Heat olive oil in a saucepan. Add onion rings and garlic and fry very gently for 3 minutes.

2. Add all the spices and fry for 3 minutes.

3. Add the water and vinegar and simmer for 5 minutes.

4. Make a paste with the Maizena and water and add. Simmer for 3 minutes.

5. Add the drained dried apricots and crushed lemon leaves and leave to cool.

6. Once cool, pour over lamb cubes and leave to marinate in the fridge for at least 12 hours.

7. Assemble sosaties by alternating cubes of lamb, onion rings, apricots, and folded blanched lemon leaves, threading them onto the skewers. Season lightly with salt.

8. Braai on medium to hot coals. You want the fat to melt. It’s important not to overcook them so that the meat remains succulent and juicy.

2. BRAAIBROODJIE A LA PIZZA!

What is the biggest compliment for a braai master? To have the best braaibroodjie in town! Everyone has their favourite recipe, and this can make or break your status as braai master. Try this traditional recipe with a twist and see what it does for your fireside reputation.

Take it up a level by adding your favourite pizza toppings to the mozzarella on top, just like a pizza. You can add anything from bacon pieces to jalapeños and olives.

INGREDIENTS

Quantities will depend on how many braaibrodjies you want to

make – use your own discretion.

• white bread slices

• tomatoes, sliced

• white onion, thinly sliced (Pro tip: for a milder onion flavour, first blanch in boiling water)

• grated cheddar cheese

• butter

• salt and pepper to taste

• sliced ham

• grated mozzarella cheese

• dried or fresh oregano

METHOD

1. Butter one side of each slice of bread. This will face outwards.

2. On the un-buttered side, layer the tomatoes, onion, and grated cheddar cheese. Season the tomatoes with salt and pepper.

3. Close the sandwiches, placing them in a “rooster” braai grid with the buttered sides facing out. Braai over low coals, turning often, until the bread is golden and crispy and the cheese is properly melted on the inside.

4. This is where it gets fun! Open the braai rooster and add the toppings to your braaibroodjies, starting with the sundried tomato paste, then the ham, mozzarella and oregano. (Pro tip: to properly melt the cheese on top you need heat from above, either from your coalmaker, by putting the lid on your Weber, or using a pizza oven, if you have once

5. Once the mozzarella has melted, remove from the braai and serve warm.

3. WHOLE LAMB LIVER SKILPADJIES

If you’ve never had a skilpadjie, make sure to try it at your next braai. Liver is enjoyed across most South African cultures, some favouring chicken liver pate, or peri-peri chicken livers, and others preferring lamb skilpadjies or ox liver fried with onions.

When it comes to skilpadjies, look for the ones made with whole liver. They offer a richer, more robust flavour compared to those made with minced liver, retaining the natural juices and texture of the liver. Choose skilpadjies with lots of fat around them, ensuring a succulent and delicious result.

INGREDIENTS

• whole lamb liver skilpadjies

• salt

• fresh lemon

• French loaf (optional)

METHOD

1. Salt your skilpadjies well and place over low heat coals. Braai slowly, turning occasionally, for about 1 hour. The low temperature ensures even cooking and prevents the fat from drying out.

2. Once cooked, remove the skilpadjies from the braai. Slice and serve on a wooden board as a starter or appetizer with a squeeze of fresh lemon juice for a burst of flavour. You can also serve these alongside warm slices of French loaf.

4. TRADITIONAL SOUTH AFRICAN STAANRIB BRAAI RECIPE

The Staanrib, or standing rib, is made using a traditional South African braai method that involves cooking a lamb rib vertically next to an open fire. This method ensures the meat cooks evenly and is basted with its own fat, resulting in tender, flavourful ribs. Once you master this method you will often hear, “This is the best rib I have ever had!”

INGREDIENTS

• 1 rack of lamb ribs. Some butchers will debone the rib for you making it easier to cut and serve.

• olive oil

• fresh rosemary leaves, pulled off the stem.

• black pepper

• coarse white salt

• lemon for serving

METHOD

1. Use your hands to rub the lamb rib all over with, olive oil, salt, pepper and rosemary leaves. You will not salt your rib again so be generous.

2. Place the ribs in a braai grid and braai vertically next to the open fire, starting with the bone side to the heat. You can either prop the rooster up against the side of the braai place, or use a braai rib stand (try dreemFIRE Rib Stand PRO). Keep the ribs far enough from the fire that they don’t cook too fast. Cook low and slow for 2 to 2.5 hours, turning occasionally to ensure even cooking. Keep the heat consistent to avoid burning the ribs.

3. The ribs are done when they are tender and the meat starts to pull apart from the bone.

4. Remove the ribs from the

braai and let them rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring moist and flavourful meat. Serve with a squeeze of fresh lemon juice as a “plankie” starter or part of your main dish.

5. THE BOEREWORS ROLL: A SOUTH AFRICAN DELIGHT

The boerie roll is something almost every South African has tasted- at the side of a sport field, outside your local DIY store, from the street vendor, or on your home braai. While the most traditional is probably simple tomato relish and onion, there are endless possibilities when it comes to

toppings, making it a great way to introduce something exciting. Here are three ways to zoot up your boerie roll.

INGREDIENTS

For the boerie roll

• good quality boerewors

• fresh rolls

• butter

PRO Tips:

Did you know that wors branded as “Boerewors” must meet specific ingredient guidelines while just normal wors has no guideline on ingredients?

Try serving your boerie rolls on mini baguettes or sourdough rolls for an elevated experience.

For the toppings

VARIATION #1: CHEESY BOERIE

MELTED CHEESE & GLAZED TOMATOES

Who doesn’t like cheese? Taste this mouth bomb!

Serves: 4-6

INGREDIENTS

• 200g provolone or smoked mozzarella cheese

• 200g cherry tomatoes

• 2 garlic cloves

• splash of olive oil

• splash of balsamic vinegar

• fresh basil to serve

METHOD

1. Cut the tomatoes in halves or quarters, and combine in a small pan with sliced garlic, a splash of olive oil and balsamic vinegar, and salt and pepper to taste.

2. Simmer over medium coals until the tomatoes become soft and jammy and the liquids reduce to a sticky consistency (about 30 minutes). Meanwhile, put the cheese in another small pan over medium coals and let it slowly melt (about 20 minutes). You can do this over the fire while you are braaing

your wors.

3. When the cheese is completely melted through, and the tomatoes have softened and become sticky, construct your boerie roll.

4. Then generously spoon the cheese over the boerewors, followed by the glazed tomatoes and a few leaves of fresh basil.

VARIATION #2: MEATY BOERIE: BACON, AVO & SRIRACHA

Take your boerie roll to the next meat level with a touch of heat.

Serves: 4-6

INGREDIENTS

• bacon – 2 slices per boerie

• ripe avocado, sliced

• sriracha sauce

• onion (optional)

METHOD

1. If adding onions, slice them into rings and cook them in a pan over medium coals with a little oil. Cook two pieces of bacon for each boerie roll, either in a pan or straight on the braai grid.

2. Once these are cooked, construct your boerie roll, and then add onions, bacon and sliced avo, and finish with a drizzle of sriracha sauce.

VARIATION #3: BOERIE

TROPICANA: PINEAPPLE SALSA

Summer vibes! A fresh and juicy way to enjoy your boerie.

Serves: 6-8

INGREDIENTS

• half a fresh pineapple, finely diced

• one red onion, finely diced

• handful of fresh coriander, finely chopped

METHOD

1. Combine all the ingredients to make a colourful salsa. Construct your boerie roll and then spoon over the fresh salsa.

6. MALVA PUDDING: A TASTE OF SOUTH AFRICAN COMFORT

Malva pudding is a quintessential South African dessert renowned for its rich, moist texture and caramelised sweetness. It is the perfect indulgence, offering a comforting taste of South African tradition. But have you ever made it

on the braai? Impress your friends and family by serving up this firm favourite straight off the fire this Heritage Day.

INGREDIENTS

For the batter

• 1 cup flour

• 12 ml bicarbonate of soda

• 1 cup sugar

• 1 egg

• 2 tablespoons apricot jam

• 2 tablespoons white vinegar

• 2 tablespoons butter

• 1 cup milk

For the sauce

• ½ cup cream

• ½ cup milk

• 1 cup sugar

• ½ cup water

• 125g butter

METHOD

1. Sift the flour and bicarb into a large bowl and stir in the sugar.

2. In a smaller bowl, whisk together the egg, jam, vinegar, melted butter and milk. Add to the dry ingredients and combine.

3. Pour the batter into a number 10 flat-bottomed, cast iron pot and put on the lid. Place the pot on a braai grid over a single layer of coals, with a few on top of the lid. Refresh the coals when they lose their glow completely, and check after about 40 minutes. The pudding should be starting to rise and gain some colour. Adjust heat if necessary and continue to cook for another 10-20 minutes as required.

4. When the pudding is cooked, it should be golden on top. It will have risen slightly and can be tested with a skewer or cake tester. If it is done, remove from the heat.

5. Heat all the ingredients for the sauce in a small pot on the stove or over medium coals, stirring occasionally until the butter has melted and the sugar is dissolved.

6. Pour the sauce slowly over the pudding and leave to stand until all the sauce has soaked into the pudding.

7. Serve with whipped cream, custard or ice cream.

How to makeessential pantry

items from scratch

7. Cook in boiling salted water for 2-3 minutes until al dente.

TOP TIPS:

• Adjust flour or eggs slightly as needed to achieve the right dough consistency.

• Dry fresh pasta on a rack or lightly floured tray before cooking or storing.

CREATIVE USES: serve with a simple butter and Parmesan cheese sauce or toss with fresh pesto and cherry tomatoes.

FRESH HOMEMADE PASTA

INGREDIENTS

• 2 cups all-purpose flour

• 2 large eggs

• ½ teaspoon salt

METHOD

1. On a clean work surface, mound the flour and create a well in the centre.

2. Crack the eggs into the well and add salt.

3. Gently beat the eggs with a fork, gradually incorporating the flour from the edges until a dough forms.

4. Knead the dough for about 8-10 minutes until smooth and elastic.

5. Wrap in plastic wrap and let rest for 30 minutes.

6. Roll out the dough and cut into desired shapes.

DIY CONDIMENTS: HOMEMADE KETCHUP

INGREDIENTS

• 1kg of ripe tomatoes, chopped

• ½ cup chopped onion

• 2 garlic cloves, minced

• ½ cup vinegar (apple cider or white)

• ¼ cup brown sugar

• ½ teaspoon salt

• ½ teaspoon ground mustard

• ¼ teaspoon ground cloves

METHOD

1. In a large saucepan combine tomatoes, onion, garlic, vinegar, sugar, salt, mustard, and cloves.

2. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until

thickened (about 1-1.5 hours).

3. Purée the mixture in a blender until smooth. Strain through a fine mesh sieve if desired.

4. Pour into sterilised jars and store in the refrigerator.

TOP TIPS:

• Adjust sweetness or tanginess by varying the amount of sugar or vinegar.

• Use within 1-2 weeks for best flavour.

CREATIVE USES: spread on burgers or sandwiches or mix with mayo for a dipping sauce.

SPICE BLENDS: HOMEMADE TACO SEASONING

INGREDIENTS

• 2 tablespoons chilli powder

• 1 tablespoon ground cumin

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• ½ teaspoon salt

• ½ teaspoon black pepper

METHOD

1. Mix all ingredients together in a bowl until well combined.

2. Store in an airtight container in a cool, dry place.

TOP TIPS:

• Adjust spice levels by adding more or less chilli powder or cayenne pepper.

• Use approximately 2 tablespoons of seasoning per 500g of meat or vegetables.

CREATIVE USES: sprinkle on roasted potatoes, use as a seasoning for grilled protein of choice, or mix into sour cream for a flavourful dip.

FLAVOURED OILS: INFUSED GARLIC OIL

INGREDIENTS

• 1 cup olive oil

• 4-5 garlic cloves, peeled and smashed

METHOD

1. In a small saucepan, heat olive oil and garlic cloves over low heat until garlic begins to sizzle gently.

2. Cook for 5-7 minutes, stirring occasionally, until garlic turns golden brown.

3. Remove from heat and let cool to room temperature.

4. Strain oil through a fine mesh sieve into a sterilized jar or bottle.

5. Store in the refrigerator for up to 2 weeks.

TOP TIPS:

• Use a light hand when heating to avoid burning the garlic.

• Use infused oil in salad dressings, drizzle over grilled vegetables, or use as a finishing touch on soups.

Crowned as the global winner for *innovative wine tourism experiences, Weltevrede offers 2 captivating underground tours that are mesmerizing visitors from all over the world.

The Create Cap Classique experience is also very popular for an informative, hands-on activity to complete your own bottle of Cap Classique.

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A TASTE OF opulence

La Parada is a celebration of vibrant tasteful Spanish influence, with every dish a labour of love capturing the essence of our delectable cuisine.

Join us for an unforgettable journey where tapas meet flavour and passion, where every moment is an expression of our love!

WELCOME TO LA PARADA! A RESTAURANT, UPMARKET BAR AND DINING EXPERIENCE THAT PAYS HOMAGE TO A MODERN TAPAS CULTURE, LAVISH LIVING AND A TRULY LUXURIOUS LIFESTYLE. A BRAND CREATED TO OFFER INDULGENCE IN CUISINE THAT IS AS DELICIOUS AS IT IS BEAUTIFUL, DÉCOR THAT TURNS HEADS AND BRINGS PATRONS TOGETHER TO MAKE MAGIC. LA PARADA IS MADE FOR THOSE WHO MOVE! PULSATING WITH THE PROMISE OF CELEBRATING LIFE, VIBRANT ENERGIES GRAVITATE TO THIS PLACE OF GENEROUS GATHERING. LIVE, AND LIVE WELL, IN STYLE, WITH FLARE, WITH PASSION.

Our venues are situated around the country, with main hotspots in Cape Town, Johannesburg and Durban, providing customers with an unforgettable experience no matter which city hub they find themselves in. La Parada has a long track record in the hospitality industry from its first opening on bustling and iconic Bree Street, Cape Town, in September 2013. Taking the well-known Cape Town street by storm, La Parada has built a reputation for luxury and lifestyle that caters to locals and

the huge influx of tourists during Cape Town’s summer season. Tapas and high-end cocktails are all the rage, and La Parada has fulfilled its mandate of delivering quality cuisine and meticulously crafted drinks from various talented chefs who have honed their skills in the industry.

The La Parada flair has brought more than just food and drink to South Africa. As events started to roll out across our venues, flamenco dancing shows with classic Iberian music gave customers a glimpse into foreign culture, while our salsa

dancing classes let those with an adventurous side go toe-to-toe as they learnt to move and sway, progressing from beginner to advanced. It wasn’t only foreign styles that took hold, as local musicians and DJs took to the decks as the sun set, bringing a myriad of genres such as Amapiano, Deep House, Soul, R&B and Jazz, wrapped up with skill and musical prowess to light up our dancefloors all week long.

Tailoring the venue experience to a variety of tastes, La Parada’s

décor differs from restaurant to restaurant, the overarching feel being classy and chic with a sprinkle of luxury- perfect for lovers of high-end interiors and aesthetically pleasing environments. La Parada iconography embellishes each venue, with the iconic golden bull standing as a steadfast symbol of our brand. Our name, “La Parada,” meaning “the stop” in Spanish, reminds everyone to take a break, sit down, relax, enjoy the sights, and indulge in blowing off steam and enjoying a restaurant experience like no other. It’s not only about the how, why and when; the now is as important to us as our origins.

While events, décor and lifestyle are a core part of the brand, our cuisine is a mix of hearty, full-bodied meals for that special date night, bar snacks for that quick drink, a large selection of tapas for the light eater

who likes to try a myriad of flavours and bold meat platters for those looking to sate their hunger or bring that entourage of friends around for a day of celebration with a touch of pizazz. Our fan-favourite dishes- the creamy prawn pasta primary, the whole pepperdew poppers starter, or the succulent Wagyu beef burger and truffle potato skins and the Plato de Carne Pequeño platter are staples among those patrons who wish to indulge the La Parada way.

The hearty meals and sizzling starter are not the whole story, however; there’s an eye-popping variety of sushi available, from deep-fried crunchy rolls lit with vodka that are as much a taste extravaganza as a culinary showstopper right before your eyes, to classics like California rolls and nigiri: east meeting west hitting the palette as our sushi flavours combine. Pair all of this with

that special cocktail made by expert mixologists who know how to shake your favourite blend into existence, and you’ve just followed the recipe that will have you trying something new, something local and something extraordinary all interwoven with the interiors and décor that will have you telling your friends about it for weeks to come.

Well, what’s next for La Parada?

The brand is in constant motion for those who move. New venues are launching; exciting dishes are being added to our menu; new, dynamic musicians and other artistic talent will headline our shows and specific events you never thought you might see. Lifestyle and luxury are the name of the game, and the road to elegance is simple. A short call to your friends, booking that table in your favourite spot, ordering those tapas to share, cocktails to try, mains to indulge in, and that delectable dessert to satisfy your sweet toothyou will be making memories that will last. Something special may be on the horizon for those La Parada lovers living outside our bordersstay tuned to our socials to learn more. We can’t wait to see you there, ¡Únete a nosotros!

HEALTHY ingredient substitutes

COOK LIGHTER WITH THESE 10 SWAPS!

1. Aquafaba instead of egg whites: aquafaba, the liquid from canned chickpeas or beans, can be whipped into a foam similar to egg whites and used in meringues, mousses, and vegan mayo recipes.

2. Frozen banana ice cream instead of dairy ice cream: blend frozen bananas until creamy for a dairy-free and naturally sweetened alternative to ice cream, often flavoured with additions like cocoa powder or nut butter.

3. Spirulina powder instead of food colouring: use spirulina powder, nutrient-dense algae, to naturally colour smoothies, desserts, and icings green or blue without artificial food colouring.

4. Cocoa powder instead of chocolate chips: use unsweetened cocoa powder in baking or as a topping instead of chocolate chips to reduce added sugars and increase antioxidants.

HEALTHY

5. Greek yoghurt instead of cream cheese: use low-fat cottage cheese or Greek yoghurt as a lighter alternative to cream cheese in dips, spreads, or cheesecake recipes.

6. Avocado instead of butter or margarine: spread mashed avocado on toast or use it in baking recipes instead of butter or margarine to add healthy fats and reduce saturated fat content.

7. Nutritional yeast instead of cheese: sprinkle nutritional yeast on pasta, popcorn, or salads as a cheese alternative. It adds a cheesy flavour while being low in fat and providing B vitamins.

8. Chia seeds instead of eggs in baking: use chia seeds mixed with water (1 tablespoon chia seeds + 3 tablespoons of water per egg) as an egg substitute in baking recipes to add omega-3 fatty acids and fibre.

9. Coconut aminos instead of soy sauce: replace soy sauce with coconut aminos in stir-fries, marinades, and sauces to reduce sodium content while maintaining flavour.

10. Date paste or apple sauce instead of sugar: use date paste (blend soaked dates with water) or unsweetened apple sauce (or baby purée) as a natural sweetener instead of refined sugar in baking recipes.

WHAT’S IN SEASON

FRUIT & VEG GUIDE

Apple

FRUIT: Apples

Apricots

Avocados

Bananas

Blackberries

Cape gooseberries

Cherries

Coconuts

Dates

Grapefruit

Guavas

Lemons

Naartjies

Nectarines

Oranges

Papaya

Pears

Pineapples

Plums

Prunes

Raspberries

Strawberries

Sweet melon

Watermelon

VEG: Artichokes

Asparagus

Aubergines

Baby marrows

Beetroot

Broad Beans

Brussels sprouts

Cauliflower

Kale

Mielies

Parsnips

Peas

Rhubarb

Turnips

Spinach

Watercress

Waterblommetjie

Apricot

Mielie

Aubergine

Orange

Avocado

Beetroot

Watermelon

BREA K F TSA

IDE SA

Half a dozen reasons to keep loving eggs

EGGS HAVE BEEN A DIETARY STAPLE FOR CENTURIES, CHERISHED AS A VERSATILE AND NUTRITIOUS FOOD. YET MISCONCEPTIONS SURROUNDING EGGS, PARTICULARLY THE CHOLESTEROL CONTENT AND IMPACT ON HEART HEALTH, CONTINUE TO CAUSE CONFUSION. THAT’S WHY WE’RE SCRAMBLING AWAY HALF A DOZEN REASONS WHY THESE EGGS-TRAORDINARY LITTLE PACKAGES OFFER UP SOME HEART-HEALTHY GOODNESS.

Packing a nutrient punch

Eggs are loaded with a variety of nutrients for our overall health. From high-quality protein to vitamins such as B12, riboflavin, and folate, as well as minerals like selenium, this gives eggs a firm place on our plates, providing a wide array of essential nutrients at an affordable cost.

Clearing up the cholesterol confusion

Don’t let the cholesterol in eggs crack your shell - eggs are our heart’s friend. One of the most persistent myths surrounding eggs is their supposed contribution to high cholesterol levels. Yet research continues to support that dietary cholesterol, such as that found in eggs, has a minimal effect on blood cholesterol levels for most of us. In fact, the Dietary Guidelines for Americans1 suggest that dietary cholesterol is considered within the context of an overall healthy eating pattern, rather than focusing solely on individual foods that have cholesterol, like eggs.

Eggs-actly what your heart needs

Contrary to popular belief, enjoying eggs in moderation does not negatively impact our heart. In fact, eggs, as part of a healthy diet, may improve some heart health markers. A study published in the Nutrients2 found that eating eggs as part of a healthy diet was associated with increased levels of HDL (good) cholesterol – the kind that protects against heart disease.

Fill me up

Including eggs in your diet may also support your weight management efforts due to their high protein content. Protein is known to promote feelings of fullness and satiety, which can help reduce overall

food (energy) intake and support weight loss goals. Research published in 20203 showed that serving up eggs at breakfast may lead to greater satiety and reduced energy consumption throughout the day (compared to eating a very carb-heavy breakfast).

Win-Win for the wallet

Eggs are egg-ceptionally affordable and heart-smart - a double win for your wallet and health. Eggs are not only rich in essential nutrients but also serve as a cost-effective source of high-quality protein, and are accessible to individuals across various socioeconomic backgrounds. This makes eggs an invaluable option for meeting daily protein needs without breaking the bank.

Cooking up convenience

Eggs are prized for versatility and convenience in the kitchen. Whether boiled, scrambled, poached, or incorporated into tasty dishes like omelettes, frittatas, or salads, eggs offer endless possibilities for delicious and nutritious meals. Added to that, their shelf life makes them an ideal choice for busy individuals seeking convenient and wholesome foods.

Eggs deserve a prominent place in a healthy and balanced diet. Scientists continue to debunk the egg/cholesterol confusion as eggs emerge as a cost-effective source of high-quality protein with numerous health benefits. So, keep serving up some eggs – any time of the day – to continue to reap the many nutritional rewards they offer.

SPINACH, FETA & CHICKEN EGG ROLLS

By The South African Poultry Association

Serves 4

Preparation time: 20 minutes

Cooking time: 15 minutes

Cost per recipe: Serves 4 for under R100

INGREDIENTS

• 60g (¼ cup) butter or margarine

• 8 eggs

• 60ml (¼ cup) milk

• salt and pepper

• 2 handfuls baby spinach leaves

• 125g (½ cup) feta, crumbled

• 250g (1 cup) shredded left-over roast chicken

• 60ml (¼ cup) sweet chilli sauce

METHOD

1. Heat a large frying pan over high heat and melt a tablespoonful of the butter/margarine.

2. Beat together 2 eggs and 15ml (1 tablespoon) of the milk. Season with salt and pepper. Pour into the pan and swirl to coat the base. Cook for about 2 minutes or until the egg is just cooked and the bottom is golden. Slide onto a plate and keep warm. Repeat with remaining eggs.

3. Top each omelette with baby spinach, feta, chicken and sweet chilli sauce. Roll to enclose.

SPINACH&MUSHROOM BAKED EGGS

SPINACH & MUSHROOM BAKED EGGS

By The South African Mushroom Farmers’ Association

INGREDIENTS

• 5 medium leeks, sliced

• 500g Portabellini mushrooms, sliced

9. Divide the mixture between ramekins and create a well in the centre of each one. Crack an egg into each well and bake for 10-15 minutes until the eggs are cooked to your liking. Sprinkle with some crushed pink peppercorns and serve.

CREAM CHEESE ICING

By Natasha Maseko

Prep time: 1 hour

Cook time: 25 minutes

Total time: 4 hours, 30 minutes (includes rising time)

INGREDIENTS

• 3 cloves garlic, minced

• 400g baby spinach

• 2 tablespoons butter

• 2 tablespoons flour

• 350ml milk

• 2 teaspoons mustard

• pinch nutmeg

• ½ cup grated Parmesan

• 4 large free-range eggs

• salt and pink peppercorns

• olive oil

METHOD

1. Preheat oven to 200˚C and prepare 4 ramekins on a baking tray.

2. Blanch the spinach quickly by placing it in a colander in the sink. Pour over a freshly boiled kettle of water and then immediately rinse with cold water. Squeeze all the water out and set aside.

3. In a large frying pan over high heat sauté the mushrooms in a drizzle of olive oil until golden brown. Set mushrooms aside.

4. In the same pan add in the 2 tablespoons of butter, the leeks and garlic and cook until the leeks are tender and the garlic is fragrant.

5. Sprinkle in the flour and, stirring constantly, cook the flour for a few minutes.

6. Pour in the milk and stir until smooth. Bring to a simmer.

7. Season with salt, pepper, mustard and nutmeg.

8. Once the mixture is thick, remove from the heat. Stir in the mushrooms, spinach and Parmesan.

SPINACH, APPLE & MANGO SMOOTHIE BOWL

By Rediscover Dairy INGREDIENTS

• 2 handfuls of baby spinach

• ¾ of an apple

• ½-inch piece of fresh ginger

• ½ mango, frozen

• 200ml plain full cream yoghurt

• toasted nuts, seeds, raisins, small dollops of full cream yoghurt and cinnamon for toppings.

METHOD

1. In a high-powered blender add the spinach, apple, ginger, frozen mango and full cream yoghurt.

2. Blend until nice and smooth. You can add a small amount of water just to get it going.

3. Pour your smoothie into a bowl and garnish the top with anything that takes your fancy, like toasted nuts, seeds, and raisins as well as a couple of small dollops of full cream yoghurt.

4. Then add a small dusting of cinnamon

HOMEMADE CINNAMON ROLLS WITH VANILLA

For the dough

• 1 (250ml) cup full cream milk, warm

• ⅔ cup brown sugar

• 2 packets yeast (1 standard pack-10g)

• 115g butter, at room temperature

• 2 large eggs, at room temperature

• ½ teaspoon salt

• 4½ cups cake flour

For the filling

• 50g butter, softened and at room temp.

• ⅔ cup brown sugar and 1½ teaspoons ground cinnamon, combined in a small bowl

For the icing

• ½ cup of cream cheese

• ½ teaspoon vanilla paste/ 1 teaspoon vanilla essence

• 1 cup icing sugar, sifted

• 4 tablespoons cream or full cream milk

• pinch of salt

METHOD

1. Whisk the warm milk and 2 tablespoons of the sugar and yeast together in the bowl of your stand mixer with the dough hook/paddle attachment. Cover the mixture with a cloth and let it sit for 10 minutes until foamy.

2. On medium speed beat in the remaining sugar and the butter until it’s slightly broken up (it will not mix in completely). Then turn the mixer down to low speed and mix in the flour 1 cup at a time, letting it

combine completely before adding in the next. Then allow the dough to beat for about 3 minutes until it starts to pull away from the bowl. Wait about 4 minutes. Knead the dough on a floured surface for an additional 3 minutes (or knead it using the mixer). The dough will be soft.

3. Place the dough in a lightly greased bowl and cover, then allow to rise in a warm place for 2 hours/ until doubled in size. Once risen punch down the dough then roll it into a rectangle (do not roll it too thin) spread butter over the surface of the dough then sprinkle over the cinnamon sugar mixture. Tightly roll into a log then cut into even-sized rolls using a sharp knife.

4. Arrange the rolls in your skillet then cover and place in a warm place to rise for an hour or until doubled in size. Then bake in a preheated oven at 180 degrees for 25-28 minutes.

5. For the icing beat the cream cheese and vanilla until soft. Add the sugar, salt and cream and whisk until smooth.

6. Pour icing over the warm rolls and enjoy.

SPICED STONE FRUIT COMPOTE WITH HONEYED YOGURT & PISTACHIOS

By Justine Drake @justinedrakecooks

Serves: 4

INGREDIENTS

• 1 cinnamon stick

• 2 star anise

• peel of one orange

• ½ cup (125 ml) sugar

• 2 cups (500 ml) water

• 2 peaches, stoned and quartered

• 2 nectarines, stoned and quartered

• 2 apricots, stoned and quartered

• 2 plums, stoned and quartered

• splash of orange or rose water, optional

You can use any combination of stone fruit for this.

To serve

• double cream yoghurt sweetened with honey

• chopped pistachios

METHOD

1. Place spices, orange peel, sugar and water in a large pot and bring to the boil.

2. Once the sugar has dissolved, add fruit, bring to the boil, reduce heat and cook for a minute or two until the fruit is just tender

3. Remove fruit with a slotted spoon and spoon into a bowl.

4. Increase heat and boil syrup to reduce, it should coat the back of a spoon.

5. Stir in rose or orange water and spoon over the fruit. Chill.

6. Serve sprinkled with pistachios with honeyed yoghurt on the side.

EMPOWERING WOMEN THROUGH

FOOD & EDUCATION

On the 3rd of August 2024, the Centurion Campus of CTIA buzzed with excitement as it hosted the highly successful EmpowerHER event in celebration of Women's Month. The day commenced with a thought-provoking panel discussion featuring Corli Prinsloo, Aziwe Booi, Louise Oldham, and CTIA alumna, The Lazy Makoti (Mogau Seshoene). The conversation set the tone for an inspiring day that resonated with the diverse group of remarkable women in attendance.

Following the discussion, participants put on their aprons for an interactive cook-along led by The Lazy Makoti herself. The kitchen was alive with energy as attendees prepared delicious dishes, later enjoyed in a communal family-style lunch while sipping on bubbly.

We extend our heartfelt gratitude to our sponsors — Früt SA, Callebaut, The Chocolate Academy, Van Loveren and our esteemed panelists — and to the Centurion Campus team for making this event unforgettable.

Scan here for a delicious chocolate dessert recipe and more about this event.

IF YOU’RE INTERESTED TO EXPLORE THE WORLD OF CULINARY ARTS AND PASTRY, THEN VISIT ONE OF CTIA’S CAMPUSES TO FIND YOUR PERFECT COURSE TO LAUNCH YOUR DREAM CAREER.

BOERE BREKKIE BUN ROOSTERKOEK (IROSTILE)

By In the Kitchen with Ann INGREDIENTS

• 1 kg white bread flour

• pinch of salt

• ¼ cup sugar (you can adjust according to your taste)

• ¼ cup oil

• 10g instant dry yeast

• 500 - 700ml lukewarm water

METHOD

1. Mix flour, salt sugar and yeast in a bowl.

2. Add oil to the flour mixture and mix with your fingers until a crumbly texture forms.

3. Add water to the dry ingredients until a soft dough forms.

4. Knead for about 10 minutes on a floured surface. Once fully incorporated, put the dough back in the bowl and cover until it doubles in size.

5. Knead again and form into 10 - 12 balls.

6. Flatten the dough balls and dust with flour.

7. Cook on the braai griddle on coals for about 5 - 10 minutes on each side.

For the filling

• half an avocado

• a handful of rocket leaves

• 2 eggs

• boerewors

• baked beans

• grated Gouda cheese

PUT IT ALL TOGETHER

Spread smashed avocado on one side of the bread, add rocket salad, followed by soft scrambled egg. Add boerewors, topped with baked beans and a generous portion of grated cheese.

GRANOLA

By Cooking with Zanele INGREDIENTS

• 4 cups rolled oats

• 1 cup sesame seeds

• 1 cup pumpkin seeds

• 2 cups raw unsalted mixed nuts

• 1 cup honey

• 1 cup dried cranberries

METHOD

1. Preheat the oven to 180°C.

2. In a bowl, combine the oats, sesame seeds, pumpkin seeds, mixed nuts and honey. Spread the mixture evenly on a greased baking tray.

Get to know your nuts

Almonds

Provide plenty of fibre, which fills you up and helps your heart.

Pecans

Of all nuts, pecans have the highest ORAC value, a measure of disease-fighting antioxidants.

Pistachios

3. Bake for 25 minutes, then mix in the cranberries. Bake for another 10 minutes, or until lightly golden. Remove the granola from the oven and allow to cool completely. Serve for breakfast or any time as a snack. Store in an airtight container for 1–2 weeks, or in the freezer for up to 3 months. Scan me and save this recipe on your phone

These little green machines pack potassium, which helps regulate blood pressure.

Walnuts

They boast high levels of omega-3 fatty acids (the heart/brain boosting fat also found in fish!)

PUFF PANCAKES WITH FRUIT

By Herman Lensing

Serves: 4

INGREDIENTS

For the fruit

• 4 plums, halved and kernels removed

• 200g raspberries

• 100g brown sugar

• 45ml honey

For the pancake

• 4 eggs

• 250ml of milk

• 140g cake flour

• 80g caster sugar

• 5ml vanilla essence

• 30g butter

• icing sugar for dusting

METHOD

1. Heat oven to 200°C.

2. Place plums and berries in a casserole dish. Sprinkle with sugar and honey and place in the hot oven. Roast for 15 minutes or until fruits become soft. Make pancakes while the fruit is baking.

3. Beat eggs, milk, flour, sugar and vanilla together until you get a smooth batter.

4. Place 2 cast iron pans with a 15 cm diameter in the oven for 10 minutes. Remove from oven and place on an open flame or hot plate with half of the butter in each pan. Once the butter is melted, divide the batter between the two pans. Place immediately back in the oven and bake for 25–30 minutes or until puffed out and golden brown. Dust with icing sugar and serve with the roasted fruit.

Herman says:

If you want to upset any aunt at a church bazaar, you should tell her the Dutch call a baked batter that puffs up in the oven a pancake. In our country, pancakes are subject to strictly defined parameters by the community of women who cook. And that’s OK, because pancakes have helped fund many a church and school! Because of this, I also believed that no place or country outside our borders could make pancakes, which are always rolled up and served with cinnamon sugar. But in 2010, I visited the Netherlands for the first time, and I instantly fell in love with the country: the buildings, the people, the art and the way they talked about food to me, almost as if I already lived there. It was winter and the snow lay pure white and very thick. For a Kalahari child who barely knows rain, snow is very difficult to make peace with. The only way I could survive the freezing cold was with food and hot chocolate – not bad armour! At my first breakfast in the country, I read on the menu something called a “Bismarck with fruit”. The waiter explained that this was a German pancake also known as a “Dutch baby”. The Americans called it that as their way of translating “Deutsch” (German). But as the waiter explained, these days the pancakes are very much at home on Dutch tables. I order, and a steaming cast iron skillet with puffed-up treats shows up at my table... and it’s heavenly! I order again the next day, and again in the days that follow. I make peace with the fact that pancakes come in many forms.

DIY MOVIE NIGHT TREATS

CRISPY VEGGIE CHIPS

INGREDIENTS

• Mix of beetroot, sweet potato, zucchini, turnip, carrot, potato

• salt and pepper

• oil

METHOD

1. Preheat your oven to 200°C.

2. Using a knife or mandoline, thinly slice all the vegetables uniformly.

3. Combine the sliced veggies in a bowl with oil, salt, and pepper, ensuring an even coating.

4. Line a baking pan with parchment paper and arrange the veggies on it, avoiding overlap.

5. Bake for 10 minutes. Flip the veggies and bake for another 5-10 minutes until they’re crispy and lightly browned, avoiding burning.

6. Keep a close eye on them; if some are browning faster, remove them early.

7. Once done, take them out of the oven and let them cool for a few minutes before enjoying.

GOURMET NUT BUTTER POPCORN

INGREDIENTS

• 2 tablespoons vegetable

• 75g popcorn kernels

• 140g smooth nut butter (peanut or macadamia or almond)

• 175g maple syrup or honey

• 40g flaked almonds

• ½ teaspoon sea salt flakes

METHOD

1. First, heat your oven to 160°C.

2. Put some oil in a big saucepan and heat it on high.

3. Add the popcorn kernels and cover the pan with a lid.

4. Shake the pan sometimes and cook for 1–2 minutes until the kernels pop.

5. Add chosen nut butter, honey or maple syrup, almonds, and salt. Mix them well.

6. Spread the mixture on a big baking tray with non-stick paper.

7. Bake for 8–10 minutes until it turns golden brown.

8. Let it cool down a bit before

AIRFRYER CHICKPEAS

INGREDIENTS

• 2 x 400g cans of chickpeas rinsed and drained

• 1 teaspoon sea salt

• 1 teaspoon ground black pepper

• 1 tablespoon olive oil

For the seasoning

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon mustard powder

• 1 teaspoon dried parsley

• 1 teaspoon dried oregano

• 1 teaspoon dried chives

• ½ teaspoon sea salt

METHOD

1. Rinse and drain the chickpeas. Then pat dry with paper towels.

2. Mix your seasoning of choice and toss chickpeas in the air fryer basket with olive oil and seasoning.

3. Preheat the air fryer to 190°C for 5 minutes. Cook chickpeas in the air fryer for 12-15 minutes until crispy.

TOP TIP: FOR A SWEET TWIST, SWAP THE SEASONING:

Cinnamon sugar mix

• ¼ cup white sugar

• 1 tablespoon ground cinnamon

• pinch of salt

SREZ

Let’s talk about FINDING BALANCE IN FOOD CHOICES

ALSO KNOWN AS A SEMI-VEGETARIAN DIET, IT’S A GREAT WAY OF EATING, AND TRYING TO EAT A LOT OF PLANTBASED FOODS BUT ALSO ENJOYING MEAT. FLEXITARIANS LIKE TO KEEP THINGS FLEXIBLE, HENCE THE NAME. BY CHOOSING LOTS OF VEGGIES, FRUITS, AND GRAINS, THEY STAY HEALTHY AND HELP THE PLANET.

Eating less meat benefits the environment by conserving resources like water and land. There are countless tasty plant-based options, from veggie burgers, mince, and sausages to many colourful meatfree dishes from various cultures. Flexitarianism is about savouring various foods while making mindful choices that benefit yourself and the Earth.

FUN FACTS ABOUT FLEXITARIANISM

• Flexitarian origins: the term “flexitarian” was coined in the 1990s by dietitian Dawn Jackson

Blatner, combining “flexible” and “vegetarian” to describe a diet that primarily consists of vegetarian foods with occasional meat.

• Growing popularity: flexitarianism is one of the fastest-growing dietary trends globally, as more people seek to reduce their meat consumption for health, environmental, and ethical reasons.

• Celebrity flexitarians: many celebrities, including, Snoop Dog, Paul McCartney, Jackie Chan and Ellen DeGeneres, have embraced a flexitarian or plant-based diet, contributing to its visibility and popularity.

• Beyoncé and Jay-Z: Beyoncé has spoken about adopting a plantbased diet in the past, especially leading up to significant performances like Coachella. Jay-Z has also discussed reducing meat consumption as part of a healthier lifestyle.

• Richa Chadha: Bollywood actress Richa Chadha has been vocal about her vegetarian diet and supports animal rights and environmental sustainability through her dietary choices.

• Serena Williams: tennis champion Serena Williams has adopted a mostly plant-based diet to support her athletic performance and overall health.

• Bill Clinton: former President Bill Clinton has adopted a mostly plant-based diet for health reasons after undergoing heart surgery, promoting the benefits of reducing meat consumption for cardiovascular health

• Flexitarian benefits: studies suggest that flexitarians tend to have lower rates of heart disease, diabetes, and obesity than regular meat-eaters while still enjoying the occasional indulgence in meat or animal products.

• Flexitarian food innovation: the rise of flexitarianism has sparked innovation in the food industry, leading to a wide range of plant-based meat alternatives that closely mimic the taste and texture of traditional meat products.

• Flexitarian impact: by reducing meat consumption, flexitarians help conserve water, reduce greenhouse gas emissions, and protect natural habitats, contributing positively to environmental sustainability.

• Flexitarian future: as awareness of environmental and health issues grows, flexitarianism is expected to continue growing in popularity, influencing food trends and shaping the future of sustainable eating habits worldwide.

WE’VE ASKED AN EXPERT IN THE FIELD A FEW QUESTIONS

1. Can anyone spill the beans (or lentils)? What’s the secret to achieving that juicy, meatlike texture in plant-based alternatives?

Ahh, that would be telling! Most meat alternatives combine various plant proteins (soy, wheat, pea) and herbs and spices for flavour. There are multiple machines through which the proteins are put to produce different textures, but essentially, it’s pretty simple. Because of the rise in the popularity of meat reduction, a lot more time and

money has been invested in improving the products. They are excellent these days and the options are endless. The days of having just one veggie option in the supermarket are long gone.

2. How can flexitarians turn the flavour dial to eleven in their plant-based dishes? Can you share culinary tricks or magic ingredients with our readers? Mostly, meat alternatives are cooked similarly to their meat versions. But we’ve spoken to some meat-free food enthusiasts for some tips, and this is what they say:

• Don’t be afraid to use your favourite flavourings, spices, and herbs. You don’t have to use anything different.

• Keep tasting the food as you cook, especially if you are new to meat alternatives. This way, you will quickly understand how much flavouring to use.

• Follow cooking instructions on the pack – the experts know how best to apply the heat to ensure the best outcome. Most meat alternatives can be cooked from frozen, which makes them very convenient.

• Sauces! Sauces! Sauces! Sauces, marinades and bastings are a great way to add flavour and moisture to help your dish mimic meat.

• Meat alternatives are not a replacement for veggies! Pairing your plant-based meats with fresh, delicious vegetables will level up the dish.

3. What advice would you give to someone interested in adopting a flexitarian diet? How can they make the transition smoother and more enjoyable?

• There’s no reason why you can’t start small and grow from there. Every meal makes a difference. Try Meat Free Mondays, for

example. One day a week won’t feel overwhelming.

• Social media! Find and follow inspiring home cooks, chefs, health enthusiasts, and even ordinary folks who eat less meat. There are loads online.

• Keep it simple. Find your favourite meat alternative products and focus on those to begin with. Cooking with them is easy and quick – and can help with any overwhelm.

4. How can flexitarianism, in a country known for its love of braais, be integrated into social settings where meatcentric meals are traditionally served, like family gatherings or parties?

The beauty of flexitarianism is that there is no pressure to cut out meat entirely. So, if you feel like a particular social gathering requires a meaty dish, embrace that!

Alternatively, meat alternatives are the way to go if you want to push the envelope; many work well on the braai.

5. What are some of the most popular plant-based substitutes for meat that flexitarians are embracing today, and why are these options gaining popularity? Chicken alternatives are ample! Chicken has always been an essential protein worldwide and in South Africa. New technologies allow food manufacturers to make delicious plant-based chicken, which consumers respond to.

6. As more people explore flexitarianism, what are some emerging culinary techniques or ingredient trends that enhance the flavour and texture of plant-based dishes?

Smokey flavours! (liquid smoke, smoked paprika, smoked chilli, cumin, and Marmite). These all help plant-based dishes achieve depth of flavour that, if done right, makes it hard to tell that the meal is meat-free.

Fry’s meat-free Mexicana tacos

INGREDIENTS

• 1 box Fry’s pea protein mince

• 2 tablespoons oil

• 1 onion, finely chopped

• 1 teaspoon cumin

• ½ teaspoon dried origanum

• 1 teaspoon paprika

• 1 fresh chilli, finely chopped

• 1 teaspoon dried coriander

• 1 cup vegetable stock

• 2 tablespoons tomato paste

• 1 tin crushed tomatoes

• 1 tin red kidney beans (optional)

• salt and pepper to taste

• 1 box tacos

To serve

• fresh coriander,

• tomato salsa,

• guacamole

• cheese (vegan cheese can also be used)

METHOD

1. In a pot, heat the oil and add onions.

2. Cook the onions until translucent, then add cumin, origanum, paprika, coriander and chilli.

3. Add the tomato paste and mince and cook for 2-3 minutes (careful not to burn spices).

4. Add stock to the mince and cook for a further 5 minutes. Taste, and adjust seasoning as needed.

5. Add the crushed tomatoes (and red kidney beans if you are using them).

6. Taste again, and season as needed.

7. Cook tacos as per box instruction

8. Assemble: fill each taco with mince and top with cheese, guacamole, and fresh coriander.

9. Serve with tomato salsa.

Lanzerac Merlot’s soft tannins & smooth texture complement the curry’s earthy flavours, cumin & Cape Malay spice. The rich berry notes of the Merlot balance the dish’s boldness, creating a harmonious fusion of flavours that enhances the complexity of both the wine & the curry.

Price: R215

MOPANI WORMS' CURRY [MASHONZHA]

PAIR WITH

Lanzerac Merlot

MOPANI WORMS' CURRY [MASHONZHA]

By Chef Lebo Phala @hlculinary_experie

Serves 4

INGREDIENTS

• 1 cup dried mopani worms

• 2 cups hot water

• 1 teaspoon cumin

• 3 teaspoons oil

• 1 onion, chopped

• 1 teaspoon tomato paste

• 1 clove garlic, crushed

• 1 teaspoon Cape Malay spice

• 2 medium tomatoes, peeled and diced

• ½ cup water

• salt and black pepper to taste

METHOD

1. Soak the dried mopani worms in hot water for about 2 hours. Remove from the water and place in a medium saucepan. Cover the mopani worms with the boiling water and cook gently for 20 minutes. Rinse and keep warm.

2. Heat the oil in a pan and sauté the onion, garlic and Cape Malay spice until the onion is soft.

3. Add the tomatoes and cook for 5 minutes.

4. Add the mopani worms and stir to mix. Simmer for about 10 minutes. Serve.

LEFTOVER CHICKEN & EGG SALAD CUPS

By The South African Poultry Association

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

TOP TIP

Older eggs are easier to peel than fresh eggs. Buy your eggs at least a week ahead if you plan on making boiled eggs.

• 4 eggs

• salt and pepper

• 3 heads baby gem lettuce, broken into leaves

• 500 ml (2 cups) leftover roast or grilled chicken, shredded

• 1 small red onion, thinly sliced

• 125 ml (½ cup) white cheddar, finely grated

• caesar salad dressing, to serve

METHOD

1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer for 10

minutes for hard boiled eggs. Drain and cool under cold running water. Peel the shells off. Cut into wedges. Season with salt and pepper.

2. Divide the lettuce between 4 serving plates and divide the chicken, egg, onion and cheddar between the cups. Serve with the dressing.

Variations:

White cheddar can be replaced with normal cheddar. Use butter lettuce or the smaller, inner leaves of iceberg lettuce instead of baby gem lettuce.

CHEESE&CHARCUTERIE BOARD

CHEESE & CHARCUTERIE BOARD

By Deliciously Lia

INGREDIENTS

• 50g semi-hard mature cheese

• 65g brie with green fig

• 65g camembert

• two packs of melba toast

• purple fig and port jam

• french loaf (sliced into eatable pieces)

• 100g salami

• 70g Parma ham

• 70g prosciutto

• 500g green grapes

• 30g almonds

• 100g dried Turkish apricots

METHOD

1. Taking your biggest platter, start your cheese & charcuterie board by lining up your cheese first.

2. Once done, add your salami, parma ham and prosciutto. Add the French loaf and melba toast before adding the grapes, almonds and finishing it off with the Turkish apricots and purple fig jam.

3. Serve immediately.

CHAKALAKA

By Zamo Makhatini

INGREDIENTS

• ¼ cup oil

• 1 onion, chopped

• 1-2 tablespoons crushed garlic and ginger

• 1 tablespoon curry powder

• 1 teaspoon garam masala

• 1 tablespoon tomato paste

• ½ green bell pepper

• ½ yellow bell pepper

• ½ red bell pepper

• 3 carrots, grated

• 1 chicken stock cube, dissolved in ¼ cup hot water

• 1 can baked beans

• salt and pepper

METHOD

1. Heat the oil in a pot.

2. Sauté the onion then add the garlic and ginger paste and combine.

3. Add the curry powder and garam masala and cook for 2 minutes while stirring.

4. Add all the peppers and cook for another 2 minutes, then add the tomato paste.

5. Cook until the peppers start to get soft. Add the carrots and chicken stock. Continue to cook until the carrots are almost tender.

6. Add the baked beans and cook on a medium heat for 10 minutes, while stirring occasionally.

7. Season with salt and pepper to taste.

WHIPPED CREAMY FETA DIP

By Rediscover Dairy

Serves: 6 (Serving size 80g)

INGREDIENTS

• 200g (3-4 rounds) good quality feta cheese

• 110g thick Greek-style yoghurt

• 1 tablespoon mayonnaise

• 1 garlic clove (2g), minced

• 2 tablespoons (24ml) extra virgin olive oil

• 1 teaspoon dry oregano

• pinch of chilli flakes (optional)

• ready-made pita breads

• fresh thyme, olives, olive oil, black pepper to garnish

• fresh thyme, olives, olive oil and black pepper to garnish

METHOD

1. In a food processor, or a bowl

using an emulsion blender, combine the feta, yoghurt, mayo and garlic. Blend until smooth, scraping down sides as necessary.

2. Add the olive oil and blend well. Do not over blend it so that it has a little texture.

3. Add the oregano and chilli flakes. Give it one more quick mix.

4. Transfer the whipped feta to a serving bowl and decorate with a splash of olive oil, fresh thyme and some olives. Enjoy!

BOERIE-STUFFED FRENCH BRAAIBROODJIES

By Greg Gilowey and Karl Tessendorf

Is it a boerie roll, or is it a braaibroodjie? Who cares! It’s so damn tasty and that’s all that matters.

Serves: 4–6

Prep: 20 minutes

Cook: 10 minutes

INGREDIENTS

• 1 large French loaf, sliced in half horizontally

• butter, softened

• chutney

• 2 store-bought pickled onions, sliced

• 100g mozzarella, sliced

• 600g good quality thick boerewors

• olive oil

• to serve: Green Herb Sauce or Lime Sweet Chilli Sauce

METHOD

1. Start by scooping out the soft bread from the top and bottom of the French loaf. This makes it easier to nestle

the ingredients into the bread. Brush each side with butter, then add a layer of chutney to each half. Sprinkle on the pickled onions, top with cheese and press them down.

2. Using a sharp knife, slice the wors skin, then peel it off and discard. It’s easier if you slice the wors into manageable pieces. Drizzle a little olive oil onto your hands and flatten the wors meat on your work surface until it is almost the same width as the bread. Lift the meat off the work surface and pop it onto the bread. Use your thumbs to work it all the way to the edges of the bread. The meat will stop the edges of the bread from burning on the braai. Repeat this until you’ve used all the meat and have evenly covered the top and bottom halves of the loaf.

3. Place the loaves, meat-side down, onto a flip grid. Close it but don’t secure it. Braai over medium-hot coals for 8–10 minutes until the meat is caramelised and the cheese melted.

4. Flip the loaves and toast the underside of the bread for a minute before removing them from the braai.

5. Pop the loaves onto a chopping board and top with Green Herb Sauce or Lime Sweet Chilli Sauce. Slice and serve immediately.

Fynbos

leading a flavour evolution

ANCIENT BOTANICALS FROM THE WILDFLOWER BIOME AT THE SOUTHERN TIP OF AFRICA ARE LEADING A GLOBAL FLAVOUR EVOLUTION. ELEVEN OF THE 7000 SPECIES FROM THE BIODIVERSE CAPE FLORISTIC REGION HAVE EXPLODED ON THE CULINARY LANDSCAPE IMPARTING UNIQUELY SOUTH AFRICAN FLAVOURS.

The use of edible, aromatic Fynbos shrubs as seasonings is defining a distinctive South African culinary identity that is long overdue. In the sixteen hundreds, the potential for

state of “culinary art” in 1942. Calling for innovation he wrote “We have seeds, leaves, herbs, roots and bark capable of imparting a very different flavour and taste.” More than 80 years later, there is a response in the form of a range of easy-to-use South African Fynbos Herbs. A braai is not South African without the veld tones of rhino bush and the wild rosemary flavour of snow bush. Once you have tasted Fynbos flavours you can’t go

A SENSORY CONNECTION TO MODERN HUMAN ORIGINS

A tasting of South Africa’s unique culinary identity from the greatest garden on earth, a sensory connection to modern human origins. UNIQUE CULINARY HERBS FROM THE GREATEST GARDEN ON EARTH

THE SOUTH AFRICAN FYNBOS® range of indigenous gourmet herbs is a world first, leading a global flavour evolution and defining a distinctive South African culinary identity with botanicals unique to the southern tip of Africa.

THE CAPE TOWN FYNBOS EXPERIENCE®

A tasting of South Africa’s unique culinary identity from the greatest garden on earth, a sensory connection to modern human origins.

SCAN QR CODE FOR EVENT SCHEDULE

Fynbos Botanical Cellar Wellington

WhatsApp/Call 066 2255722

@southafricanfynbos

CRISPY ASIANSTYLE CHICKEN TACOS

By Aiden Pienaar

This recipe was inspired by my trips to Thailand. I remember the distinct mix of sweet and salty, and the spicy peanut sauce that you can quite literally put on anything. The soy sauce will make the chicken very dark in colour – this is to be expected.

Makes: 6 tacos

INGREDIENTS

• 1L canola oil

• ¼ cup (31g) cornflour

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 4 skinless deboned chicken thighs, quartered

• 6 warm corn tortillas

• fresh coriander for garnishing

For the Asian chicken marinade

• 1 tablespoon soy sauce

• 1 teaspoon sriracha sauce

• 1 teaspoon chilli flakes

• 1 teaspoon sesame oil

• 1½ tablespoons chopped fresh coriander

• 1 thumb-size piece ginger, minced

• 2 cloves garlic, minced

• ½ teaspoon honey

• ½ tablespoon rice wine vinegar

For the peanut sauce

• ½ cup (107g) unsweetened peanut butter

• 5 teaspoons hoisin sauce

• ¾ teaspoon chilli flakes

Zandvliet Muscat wine’s mix of fruity & flowery flavours matches well with the bold taste & crispy texture of Asian chicken tacos. The wine’s sweet & syrupy notes of muscat, orange peel, rose petal & spice add a delicious contrast, making the meal enjoyable & balanced.

Scan me and save this recipe on your phone

PAIR WITH

Zandvliet Muscat

• water as needed

For the Asian Mexican slaw

• 1 carrot, peeled and thinly sliced

• ½ red bell pepper, deseeded and thinly sliced

• ½ jalapeño chilli, thinly sliced

• 1 spring onion, thinly sliced

• 4 fresh mint leaves, roughly chopped

• 1⅓ tablespoons roughly chopped fresh coriander

• ½ teaspoon lemon juice

• pinch of salt

METHOD

1. Put the canola oil into a deepfryer or pot and heat to 180ºC.

2. Combine all the ingredients for the Asian chicken marinade in a bowl and mix well. Set aside a small amount of marinade for coating at the end.

3. In a separate bowl, mix the cornflour, salt and black pepper.

4. Coat the chicken pieces in the seasoned flour, shake off any excess and put them straight into the deep-fryer or pot for 30 seconds. Remove them from the oil, dip them in the Asian chicken marinade, then coat them in the seasoned flour once more before returning them to the fryer or pot for a further 40 seconds, until extremely crispy.

5. Drain the chicken pieces on paper towels, and then coat them lightly in the marinade you previously set aside.

6. To make the peanut sauce, place all the ingredients in a food processor and blend until well combined and smooth. The mixture will be quite thick, so add a little water at a time to loosen it – you are looking for a honeylike consistency.

7. To make the Asian Mexican slaw, put all the vegetables and herbs in a bowl and mix gently with a spoon until equally dispersed. Add the lemon juice and salt just

seconds before serving.

8. Fill each taco by spooning some of the Asian Mexican slaw along the centre of the tortilla. Top with the chicken and small dollops of peanut sauce. Garnish with fresh coriander.

WHOLE BAKED

BUTTERNUT WITH HONEY

By Herman Lensing

Serves: 6–8

INGREDIENTS

• 1 butternut, halved and seeds scooped out

• a handful of sage, finely chopped

• 115g butter, melted

• 45ml olive oil

• 100ml of water

• 80g honey

• 1 star anise

• 15ml Dijon mustard

• salt and ground black pepper METHOD

1. Heat oven to 180 °C. Use a sharp knife to make cuts 2–3mm apart across each fleshy surface, but don’t cut right through.

2. Place the butternut squash in an oven grill tray with the cut side facing upwards.

3. Mix the honey, butter, olive oil, water, sage, mustard and anise. Pour over butternut squash and season well with salt and pepper.

4. Place in the hot oven and roast for 25–30 minutes or until the butternut is tender and cooked. Every now and then, baste the butternut with the pan juices.

CHEESY POTATO

BITES WITH TOMATO CHUTNEY

By Mo in the kitchen

Serves: 4

For the potato bites

INGREDIENTS

• 3 cups (600g) mashed potatoes

• ½ cup (50g) cooked chopped bacon

• ½ cups (300g) mozzarella cut into small cubes

• 1 ½ cup (100g) toasted breadcrumbs

• ½ cup (100g) grated Parmesan cheese

• ½ teaspoon salt

• ½ teaspoon pepper

• 4 large eggs, beaten

• oil for deep frying

METHOD

1. In a large bowl, combine the potatoes and the bacon, salt and pepper.

2. Divide into equal portions and shape into balls, insert 1 cube of mozzarella into each ball and roll again

3. Cover and refrigerate for 30 minutes.

4. In a shallow bowl add breadcrumbs and Parmesan cheese.

5. Place the egg in a separate shallow bowl.

6. Dip the potato balls in egg, then in crumb mixture (do this a few times until the potatoes are completely covered). This step is essential to prevent the potatoes from falling apart.

Heat oil in a large deep-frying pan and fry the potato bites until they are cooked and golden brown.

For the spicy tomato chutney

INGREDIENTS

• 4 large tomatoes, grated

• 1 tablespoon chopped garlic

• 1 medium red onion, finely chopped

• 2 tablespoons olive oil

• 2 teaspoons tomato paste

• 1 teaspoon medium curry powder

• 2 teaspoons smoked paprika

• 1 teaspoon Kashmiri curry powder

• 1 teaspoon white sugar

• 1 tablespoon salt

• 1 teaspoon pepper

• 2 tablespoons fresh coriander finely chopped

• 2 tablespoons water (optional:

in case the chutney becomes too thick)

METHOD

1. In a medium saucepan heat the oil and then add the onion. Sauté on low heat until the onion is translucent.

2. Add the garlic, spices and tomato paste and mix until combined.

3. Add the tomatoes, sugar, salt and pepper and simmer for 20 minutes.

4. Add water to loosen the chutney (if it becomes too thick).

5. Garnish with coriander, and serve cold or hot.

This is an extract from Oor die Kole by Martelize Brink, published by Human & Rousseau and retailing for R480

CALAMARI “SOSATIES”

By Martelize Brink

Calamari (the culinary name for squid) is extremely versatile and super healthy. There is one big secret to calamari: it must either be cooked long and slow or blitzed over a very, very high heat. Nothing beats the fire to achieve that high heat and the calamari captures the smoky flavour deliciously.

Serves: 4

INGREDIENTS

• 200g calamari tubes

• 2 cloves of garlic

• grated finely grated zest of 1 lemon

• 1 teaspoon cayenne pepper

• 1 teaspoon pepper

• ½ teaspoon smoked or regular paprika

• ½ cup olive oil

• 1 teaspoon ground cumin

• 1 teaspoon salt

METHOD

1. Soak wooden or bamboo skewers in water for an hour.

2. Make sure the calamari is as dry as possible. Put it in a cloth and pat it dry.

3. Mix the calamari with all the ingredients in a bowl and leave in the fridge until you are ready to grill.

4. Thread the calamari onto the soaked sticks & grill over very high heat (red hot coals & a few flames) for 30 seconds on each side. It should colour immediately, i.e. look caramelised. If it cooks too long, it will be very tough.

5. Serve immediately with lemon wedges. Scan me and save this recipe on your phone

ROBERTSONS REFILLABLE SPICES AWARDED PRODUCT OF THE YEAR AS VOTED BY 2000 PARTICIPANTS.

with

watercress? What goes well

Herbs, nuts, spices

Pistachio, parsley, coriander, cashew, almond, mint, basil.

Protein and others

Sunflower seeds, egg, feta, goat cheese, ham, salmon, sesame seeds, chicken, beef, fish, quinoa, bulgur, farro, blue cheese.

Fruit and veg

Sweet potato, avocado, leek, broccoli, butternut, fennel, orange, pear, potato, cucumber, citrus.

Did you know?

Pickled vegetables like radishes, onions, or cucumbers can add acidity and crunch to watercress salads, balancing its peppery flavour with tangy and savoury notes.

Growing tip

WATERCRESS PESTO

INGREDIENTS

• 1 bag/bunch watercress

• 1 clove garlic

• 1 tablespoon toasted pine nuts

• 50ml olive oil

• 50g finely grated Parmesan

• sea salt and black pepper to taste

METHOD

1. In a food processor, combine watercress, garlic, and pine nuts.

2. Purée lightly.

3. Gradually add olive oil, pureeing until slightly runny.

4. Transfer to a bowl, stir in Parmesan, and season.

5. Great for pasta or risotto, and freezes well.

Just soak the base of the stalks in a glass of water, place them on a sunny windowsill for a few days to encourage root growth, and then plant them in soil or containers as you would with seeds. Watercress can be ready to harvest in as little as six to eight weeks from seeding. Be sure to cut the plants back frequently to encourage new growth.

SPRING AS L A DS

Galpin Peak Pinot Noir, with its aromatic blend of floral notes & exotic spices, along with vibrant flavours of dried cranberry, black cherry & plum, complements this salad beautifully. The wine’s umami undertones enhance the savoury richness of halloumi while balancing the nutty character of brown rice. Its well-structured yet smooth profile ensures it harmonises with the salad’s flavours without overwhelming them, offering a delightful pairing where the wine’s fruity complexity meets the salad’s savoury elements.

www.bouchardfinlayson.co.za

@bouchardfinlayson

Price: R494

PAIR WITH

Bouchard Finlayson Galpin Peak 2022

BROWN RICE & HALLOUMI SALAD

By Zanele @cookingwithzanele

Serves 4

INGREDIENTS

• 1 tablespoon olive oil

• 200g halloumi cheese, cut into strips or cubes

• 2 cups cooked brown rice

• 1 red onion, chopped

• 1 cup chopped cucumber

• 1 tablespoon grated fresh ginger

• handful fresh coriander, finely chopped

For the dressing

• 3 tablespoons lemon juice

• 3 tablespoons olive oil

• 1 clove garlic, minced

• salt and pepper, to taste

METHOD

1. Heat a pan over medium heat and add the olive oil. Add the halloumi and fry on all sides until golden brown. Remove from the heat.

2. In a salad bowl, gently mix the rice, onion, cucumber, ginger, coriander and fried halloumi. Alternatively, place the halloumi on top of the other ingredients.

3. To make the dressing, mix all the dressing ingredients until well combined. Pour over the salad and toss to coat. Serve.

BRAAI SALAD –CHARGRILLED GREENS WITH AVO COCONUT LIME DRESSING

By Lucy Markewicz

We are a family that braais; my

dad would braai every night if he could. As I’ve moved towards a more plant-based diet, I’ve found some fun ways of getting the chargrilled taste into my vegetables.

INGREDIENTS

• 200g tenderstem broccoli

• 1 punnet of asparagus

• 3 medium size zucchini, peeled/sliced into ribbons

• 150g baby spinach

• ½ small red onion, finely sliced

• 60ml (¼ cup) peanuts

For the dressing

• 1 avocado

• 1 lime, juice and zest

• 125ml (½ cup) coconut milk

• 15ml (1 tablespoon) fish sauce

• 60ml (¼ cup) water

• 5ml (1 teaspoon) salt

• 2.5ml (½ teaspoon) black pepper

METHOD

1. Grill the broccoli, asparagus, and zucchini on the braai (or a ribbed skillet).

2. Place a braai-proof pan on the braai and toast the peanuts.

3. Crush the peanuts with the back of a tumbler or knife.

4. Start with laying the spinach onto your salad plate.

5. Then layer the grilled vegetables and red onion over the spinach.

6. Drizzle with the dressing and finally garnish with the crushed peanuts.

CHICKENSALA SREPPEPTEEW

TIKKA

CHICKEN SALAD

By Vhutshilo Mushwana @vees_cooking

INGREDIENTS

• 2 chicken breast fillets

• 1 cup tikka sauce

• handful lettuce

• ½ cup cocktail tomatoes

• ½ sliced avocado

• 1 small red onion

• 30g-50g feta cheese

• ½ cup cucumber

• chilli and seed sprinkles

• croutons

• dressing of your choice

For the tikka sauce

• 1 cup plain yoghurt

• 1 teaspoon crushed ginger and garlic

• 1 tablespoon lemon juice

• paprika, turmeric, ground coriander, chilli powder

• salt and pepper.

METHOD

1. Slice chicken breasts in half, marinate with your Tikka Sauce and refrigerate for at least 30 minutes.

2. Preheat a non-stick pan and then add your chicken breasts. Allow the chicken to cook for about 5 minutes on each side while basting with the remaining sauce.

3. Remove from heat and allow to rest for about 5 minutes then slice accordingly.

Layering your salad

1. Lay out your lettuce in a bowl

2. Add in chopped tomatoes, red onion, cucumber, feta, sliced avocado, croutons and your sliced chicken breast. Then lastly go in with your chilli and seed sprinkles, and enjoy with a dressing of your choice.

For the tikka sauce

1. Mix all the ingredients and blend well.

REFRESHING CHICKEN SALAD WITH GRILLED SWEET PEPPERS

By Vhutshilo Mushwana @vees_cooking

INGREDIENTS

• 4 diced chicken breast fillets

• 200g mixed-leaf salad

• 1 cup cocktail tomatoes

• 1 sliced avocado

• 1 cup diced feta cheese

• ½ steamed sweetcorn

• 4 large sweet peppers

• dressing of your choice

For the diced chicken breast

• chicken seasoning

• smoked paprika

• black pepper

METHOD

1. In a non-stick pan, heat a bit of oil and cook chicken for about 5-10 minutes, continuously turning. Once cooked, put the chicken aside and let it cool.

2. In the same pan, cook your sweet peppers for about a minute on each side or until soft and charred.

3. Sweet corn bites: grill steamed sweet corn over a gas burner for about 5 minutes each or until charred.

Layering your salad

1. Lay out your salad leaves in a bowl.

2. Add in chopped tomatoes, sweet peppers, sliced avocados, sweetcorn, feta and chicken and enjoy with a dressing of your choice.

3. Optional: sprinkle with some chilli flakes.

ORIENTAL SEARED TUNA SALAD WITH PLUMS

By Jenny Morris @juicydelicioussa

Serves 4

INGREDIENTS

For the salad

• 3 cups diced plums

• 1 cup diced cucumber

• 1 small red onion diced

• 2 red chillies finely chopped

• handful mint chopped

• handful of coriander chopped

For the dressing

• 2 cloves grated garlic

• juice of ½ an orange

• 1 tablespoon orange zest

• ½ cup olive oil

• 1 tablespoon Dijon mustard

• 2 tablespoons red wine vinegar

For the fish

• olive oil

• 800g tuna steaks

• salt and ground black pepper to taste

METHOD

1. Toss all the salad ingredients together and chill.

2. Blitz all the dressing ingredients together.

3. Rub the steaks with olive and season with salt and pepper.

4. Heat a grill pan till very hot and sear the tuna, don’t overcook.

5. Rest the tuna and then cut it into blocks.

6. Assemble the salad: layer the salad and tuna on a platter and drizzle dressing between the layers.

DID YOU KNOW?

The ancient Greeks and Romans thought that eating lettuce helped you to have a good night’s sleep.

ISLAND SALAD

By Jamie Oliver

Sticky peaches, halloumi web & pickled cucumber. Whenever I’ve visited the Greek islands, I’ve been inspired by wonderful fresh and fruity halloumi salads, so I’ve had some fun here creating little webs of golden crispy halloumi that just eat so well.

Serves: 2

Prep + cooking time: 15 minutes

INGREDIENTS

• 1 cucumber

• 2 pittas

• 1 x 415g tin of sliced peaches in juice

• 120g mixed salad leaves

• 60g halloumi cheese

METHOD

1. Speed-peel the cucumber

lengthways into long ribbons, discarding the seedy core, and place in a bowl with a pinch of sea salt and black pepper, and 1 tablespoon each of red wine vinegar and extra virgin olive oil.

2. Toast the pittas, then slice into strips and arrange around the edges of two plates

3. Place a large non-stick frying pan on a high heat. Drain and roughly chop the peaches (reserving the juice), then place in the pan with a good splash of the reserved juice, and season with pepper. Warm through for a few minutes while you toss the salad leaves with the dressed cucumber, and plate up.

4. Remove the peaches to a bowl, give the pan a quick wipe with a ball of kitchen paper, then use the fine side of a box grater to grate half the halloumi over the surface

of the pan (like a lacy doily). Leave on the heat for 1 to 2 minutes, or until golden on one side, then tip directly over one of the plates, using a spatula to ease it away from the pan, if needed.

5. Repeat with the remaining halloumi for the second plate. Spoon over the peaches, and tuck straight in.

Oak Valley Fountain of Youth Sauvignon Blanc pairs well with the salad because its bright, fruity flavours & crisp acidity complement the fresh & varied ingredients of the dish. The wine’s notes of grapefruit & granadilla match the sweetness of the peaches & the richness of the crispy halloumi. Additionally, the wine’s acidity cuts through the creamy texture of the halloumi & refreshes the palate, enhancing the overall dining experience.

Oak Valley Fountain of Youth - Sauvignon Blanc

SORGHUM SALAD

By Chef Lebo phala @hlculinary_experience

INGREDIENTS

• 1 cup sorghum

• 5 cups water or stock

• 1 large bunch flat-leaf parsley

• 1 large bunch mint

• 1 onion, finely chopped

• 1 mango, diced

• 1 radish

• handful of green peas

METHOD

1. The night before, soak the sorghum grains in ample water with a splash of lemon juice or apple cider vinegar.

2. When you are ready to cook, rinse and drain well, then add to a pot with 5 cups water (veggie stock will add extra flavour). Cover, bring to a boil, then reduce to low heat. Cook for 45 minutes, the sorghum should be soft yet slightly chewy.

3. Once the sorghum has cooked, add finely chopped parsley and mint, red onion, radish, mango, and green peas. Mix well and serve.

Paul René Brut fresh pear & peach flavours, zesty citrus notes & crisp acidity perfectly complement the sorghum salad’s mix of herbs, mango & veggies, making for a balanced & refreshing pairing.

MEDITERRANEAN MILLET [VEGAN]

By Chef Lebo Phala @hlculinary_experience

INGREDIENTS

• 1¼ cups (250g) millet

• 3½ cups (850ml) still mineral water

• iodised sea salt

• 1 onion

• 1 zucchini

• ½ eggplant

• 1 carrot

• approx. 4 tablespoons olive oil

• ⅓ cup (80g) tomato paste

• 2 teaspoons oregano

• freshly ground black pepper

• ⅓ cup (30g) radish sprouts

• ⅓ cup (40g) roasted hazelnuts

METHOD

1. Place millet, mineral water, and ½ teaspoon salt in a small saucepan.

2. Bring to a boil and allow to cook over medium heat approx. 22 minutes, stirring occasionally.

3. Peel and finely chop the onion.

4. Wash the zucchini and eggplant and cut into small cubes.

5. Peel the carrot, cut it lengthwise, and slice.

6. Heat 3 tablespoons olive oil in a skillet and sauté vegetables for five minutes.

7. Add the tomato paste and oregano, and cook for approximately one minute while stirring.

8. Season with salt & pepper.

9. Mix in the millet and add salt & pepper once more.

10. Wash the sprouts and allow them to drain.

11. Coarsely chop the hazelnuts.

12. Serve this spartan dish on wooden plates and top with hazelnuts, sprouts, and a liberal drizzle of olive oil.

www.organicbysg.com @Germanier_wines

Price: R125

This salad & Germanier’s Sauvignon Blanc Semillon wine complement each other beautifully. The salad’s fresh vegetables, tender millet & rich olive oil pair seamlessly with the wine’s crisp acidity & citrus notes. This internationally awardwinning Organic wine’s hints of tropical fruit & creamy texture balance the salad’s herbaceous & slightly tangy flavours, while its acidity cuts through the richness of the olive oil, enhancing both the freshness of the dish & the overall dining experience.

TASTE: bitter, spicy, peppery

Chrysanthemum

TASTE: grassy, sweet Lavender

TASTE: sweet floral, citrus

Marigold

TASTE: light citrus

Rose

TASTE: sweet floral, fruity

Viola

TASTE: mild-tart flavour

Butterfly Pea

TASTE: mild, sweet

Chamomile

TASTE: mild apple notes

PAIR WITH

Sophie Germanier Sauvignon Blanc Semillon

MINTED SALAD

By Teresa Ulyate

Salad need not (and should not!) be the ‘boring’ part of the braai spread, nor should it be an afterthought when planning what you’re going to prepare. This simple minted salad is bursting with freshness, texture and flavour.

Serves: 6–8

INGREDIENTS

For the creamy dressing

• 30ml olive oil

• 15ml red wine vinegar

• 15 ml plain yoghurt

• 10ml dried mixed herbs

• fine salt and freshly ground black pepper, to taste

For the mint salad

• 250g baby marrows, sliced diagonally

• 5ml olive oil

• 100g romaine lettuce, roughly chopped

• 20g fresh mint, roughly chopped

• 10g fresh parsley, roughly chopped

• 100g cucumber, sliced

• 50g radish, thinly sliced

• 2 salad onions, thinly sliced

METHOD

1. To make the dressing, place the olive oil, vinegar, yoghurt and herbs in a small jar. Season with a pinch of salt and black pepper. Seal the jar and shake vigorously for a few seconds until combined. Set aside.

2. To make the salad, toss the baby marrows in the olive oil. Heat a griddle or frying pan and brown the baby marrow slices on both sides. Set aside to cool.

3. Arrange the lettuce on a serving plate. Add the mint and parsley and toss together. Top with the cucumber, radish and baby marrow. Sprinkle the salad onions over the top.

4. Drizzle the creamy dressing over the salad just before serving.

This is an extract from Cupcakes & Couscous by Teresa Ulyate, published by Human & Rousseau and retailing for R380

6 salad dressings

ready in under five minutes

Ever thought about making your favourite salad dressings healthier and more budget-friendly? Check out these 6 easy-to-make, nutritious recipes. These recipes aren’t limited to salads! They’re versatile enough to enhance quinoa bowls, elevate roasted veggies, complement pasta dishes, or even serve as a flavourful marinade for fish or chicken!

ORANGE SALAD DRESSING

INGREDIENTS

• ½ cup olive oil

• ¼ cup orange juice and orange zest

• 2 tablespoons balsamic vinegar

• 2 tablespoons honey

• 1 tablespoon lemon juice

• 1 tablespoon minced garlic

• 1 tablespoon Dijon mustard

• 1 teaspoon freshly ground black pepper

• ½ teaspoon salt

CREAMY AVOCADO SALAD DRESSING

INGREDIENTS

• 1 ripe avocado – peeled and pitted

• ½ cup water

• ½ cup chopped dhanya

• ¼ cup olive oil

• ¼ cup lime juice

• 1 garlic clove – minced

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

GINGER & TAMARIND SALAD DRESSING

INGREDIENTS

• 1 teaspoon tamarind paste

• ¼ cup olive oil

• 2 teaspoons plum sauce

• 3 tablespoons brown sugar

• ½ teaspoon ginger, grated

• ½ teaspoon pepper

GREEN GODDESS SALAD DRESSING

INGREDIENTS

• 2 cups mixed herbs, chopped (parsley, basil, chives)

• 1 cup Greek yoghurt

• 1 garlic clove

• 1 teaspoon lemon zest

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon freshly ground black pepper

• ½ teaspoon salt

PEANUT BUTTER SALAD DRESSING

INGREDIENTS

• ½ cup peanut butter – or almond butter

• 3 tablespoons soy sauce

• 2 tablespoons honey

• 2 tablespoons lemon juice

• ½ tablespoon freshly grated ginger

• 1 garlic clove – minced

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

HONEY MUSTARD SALAD DRESSING

INGREDIENTS

• 1 cup olive oil

• ½ cup lemon juice

• 2 tablespoons Dijon mustard

• 2 tablespoons honey

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

MA

I N OC U RSES

ThereisnoSundaywithout a roast. I think roasts are the easiest dishes topreparebecauseyou marinate & then leave the oventodoallthework.So, onSundays,theroastis alwaysmygo-todish.

ROAST BEEF & VEGETABLES

By Zanele @cookingwithzanele

Serves 6

INGREDIENTS

• 1.5kg beef roast

• salt and pepper, to taste

• 2 cloves garlic, minced

• 1 tablespoon brown sugar

• 1 tablespoon dried thyme

• ¼ cup Worcestershire sauce

• 1 teaspoon olive oil

• ¼ cup tomato paste

• 2 medium red onions, quartered

• 300g baby potatoes

• 250g baby carrots

• 2 red peppers, pith removed, and roughly chopped

• 1 yellow pepper, pith removed, and roughly chopped

METHOD

1. Preheat the oven to 180°C.

2. Season the beef roast all over with salt and pepper. Set aside.

3. In a small bowl, mix the garlic, brown sugar, dried thyme, Worcestershire sauce, olive oil and tomato paste. Rub the mixture all over the beef.

4. Place the beef in a roasting dish and cover with foil. Roast in the oven for 1 hour, then remove the foil and add the onions, potatoes, baby carrots and peppers to the dish. Cover again, return to the oven and roast for a further 30 minutes. Discard the foil and roast, uncovered, for another 15 minutes, until golden brown.

5. Serve.

USU & UJEQE (Beef Tripe & Traditional Steamed Bread)

Usu time: 3 hours

Ujeqe time: 45 minutes Serves 4-6

INGREDIENTS

For the Usu

• 2kg beef tripe, clean and cut into cubes

• water enough to cover the tripe

• 1 beef stock cube

• 1 tablespoon garlic

• 1 tablespoon paprika

• salt and pepper to taste

For the Ujeqe

• 3 cups all-purpose flour

• 1½ sachets instant yeast

• 30ml cooking oil

• 2 tablespoons baking powder

• 3 tablespoons sugar

• 1 teaspoon salt

• 2 tablespoons butter

• 1 cup lukewarm water, plus extra for steaming

METHOD

to cover the tripe.

2. Add the beef stock cube, garlic, salt, and paprika.

3. Cover the pot with the lid and cook over medium heat for 2 hours, until the tripe is soft and tender.

4. Let it simmer for at least 30 minutes uncovered to allow the liquid to reduce until a thick sauce forms.

5. Add salt to taste. Serve hot with Ujeqe.

For the Ujeqe

1. Sift flour.

2. Mix all the dry ingredients.

3. Add water slowly, mixing with your hands until well combined.

4. Cover your dough and let it rise to double the size.

5. Fill a large deep pot halfway with water and bring to a boil.

6. Grease cups and half-fill with the dough.

7. Cook for 20-30 minutes.

8. Remove from the stove and

CHILLI MUSSELS

By Ella Khumalo @ellakhumalo_the_cook_

Serves 2-3

INGREDIENTS

• 300g mussels

• 2 tablespoons of oil

• 1 medium onion, finely chopped

• 1 medium peeled

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BRAAIED SNOEK & PEACHES WITH HERB MAYO

My Best Friend Cape Dry White Wine with lime, citrus & melon flavours complements the braaied snoek & peaches with herb mayo featured recipe, because the crispness & fruitiness of the wine enhance the flavours of the dish. The acidity in the wine balances the richness of the fish & mayo, while its refreshing qualities cleanse the palate between bites. The hint of honeysuckle adds a subtle sweetness that harmonises with the grilled peaches.

My Best Friend Cape White Dry

When it comes to braaied fish, snoek is the queen! This dish is a great choice for a relaxed Saturday afternoon with family or friends.

BRAAIED SNOEK & PEACHES WITH HERB MAYO

By Chef Mbombi

Prep time: 5-10 minutes (± 1–2 hours marinating time)

Cooking time:20-30 minutes

Serves: 4

INGREDIENTS

• 1 whole snoek (± 1kg)

• 2–3 tablespoons olive oil

• 1 tablespoon black pepper

• 1 tablespoon biltong spice or braai spice

• ½ teaspoon salt

• 1 lemon, thinly sliced

• 4 ripe peaches or nectarines

• 1–2 tablespoons olive oil

• ground black pepper to taste

For the herb mayo

• 2 cups (500ml) mayonnaise

• 2–3 tablespoons lemon juice

• fresh parsley, finely chopped

• fresh basil, finely chopped

• 1 tablespoon black pepper

• 2 teaspoon truffle oil, optional

METHOD

1. Using a sharp knife, make three or four diagonal cuts in the skin of the snoek.

2. Combine the olive oil, pepper, biltong spice or braai spice and salt in a small bowl and rub all over the fish. Place the lemon slices inside the snoek. Leave to chill in fridge for 1–2 hours.

3. When ready to cook, prepare the braai with medium-hot coals. Place the snoek on an oiled braai grid and cook for

10–15 minutes per side.

4. Halve the peaches and remove the stones. Brush lightly with olive oil and season with black pepper. When you turn the snoek, place the peaches on the grid, skin-side down. After about 5 minutes, turn them to give the flesh some grill marks. (Prepare the peaches at the last minute, to prevent them from discolouring).

5. To make the herb mayo: place the mayonnaise in a mixing bowl with the lemon juice, chopped herbs and black pepper. Stir to combine. Check the seasoning, scoop into a serving bowl and place in the fridge until ready to serve. Just before serving, drizzle over the truffle oil.

TOP TIPS:

1. Defrost frozen snoek according to the package instructions.

2. Instead of truffle oil, use 1–2 teaspoons garlic/chilli/ lemon/ or basil-flavoured oil to flavour the mayonnaise.

INGREDIENTS

For the chicken

• 1½ cups double cream yoghurt

• 3 cloves garlic, finely chopped

• a big knob of fresh ginger, finely chopped

• 2 tablespoons garam masala

• 2 tablespoons Kashmiri chilli powder

• 1 tablespoon ground cumin

• 2 teaspoons ground turmeric

• a squeeze of lemon juice

• sea salt and freshly ground black pepper

• 2kg deboned and skinned chicken thighs

• 6 kebab sticks

For the potjie

• oil for frying

• a big knob of butter

• 2 large onions, peeled and chopped

• 3 cloves garlic, finely chopped

• a knob of fresh ginger, finely chopped

• 1 tablespoon Kashmiri chilli powder

• 1 tablespoon garam masala

• 1 tablespoon ground cumin

• ½ tablespoon ground coriander

• 2 cups tomato purée

• 2 tablespoons fish sauce

Butter chicken seems to be the universal curry that everyone loves, and with good reason. It’s so damn tasty, and this version takes things to a whole new braai level.

BRAAIED BUTTER CHICKEN CURRY

By Greg Gilowey and Karl Tessendorf

Serves: 6–8

Prep: Overnight + 30 minutes

Cook: 1 hour + resting time

• 1 tablespoon brown sugar

• 100g crème fraîche

• 1 teaspoon crushed dried fenugreek leaves (you’ll have to visit a spice shop for these)

• sea salt and freshly ground black pepper

• to serve: naan bread or basmati rice

• ¼ cup almond flakes, toasted

• fresh coriander

METHOD

1. To make the chicken, mix all the ingredients, except the chicken and kebab sticks, in a container with a lid. Add the chicken and give it a good massage, then refrigerate to marinate overnight. The next day, remove the container

from the fridge and allow it to come to room temperature.

2. Thread the chicken onto the kebab sticks and braai over very hot coals. You are not trying to cook the chicken through, you just need to char and caramelise it. Brush each kebab with extra marinade at each turn, then set aside when you are happy with them. Allow to cool before removing the chicken from the kebab sticks. At this point you can cut the chicken pieces into small pieces or leave as they are.

3. To make the potjie, preheat a number 3 potjie over mediumhigh-heat coals. Add a splash of oil and the knob of butter and fry the onions until they soften and start to brown. Add the garlic and ginger and fry for a minute until fragrant. Toss in all the spices and fry for another minute. Stir in the tomato purée, fish sauce and sugar. Bring to a simmer over low-heat coals for 20 minutes to let the flavours make friends.

4. This step is optional, but it does give you that awesome curry house gravy result. After 20 minutes, remove the pot from the heat and use a hand blender to blitz the curry sauce until smooth. Return the pot to the heat and add the chicken. Stir in the crème fraîche and fenugreek leaves and simmer for another 15 minutes to cook the chicken. Season to taste, then remove the pot from the heat, cover and let it rest for 10 minutes before serving. Serve it with naan bread or basmati rice with a sprinkle of toasted almonds and fresh coriander.

MINCE & MASH KOTA

By Chef Mbombi

Prep time: 15-20 minutes

Cooking time: 25 minutes

Serves: 4

INGREDIENTS

For the savoury mince with mushrooms

• 2 tablespoons canola oil or sunflower oil

• 1 medium onion, finely chopped

• 2 garlic cloves, crushed or finely chopped

• 500g beef mince

• salt and black pepper to taste

• 3–4 button mushrooms, chopped

• 3–4 tablespoons tomato paste

• ½ teaspoon cayenne pepper

• ½ teaspoon ground paprika

• ½ teaspoon beef stock powder mixed with ¼ cup boiling water

For the mashed potatoes

• 3 large potatoes, peeled

and cut into chunks

• 1 tablespoon butter

• ½ cup (125ml) milk

• salt and black pepper to taste

To serve (per kota)

• 1 quarter white loaf

• 2 tablespoons atchaar

• grated cheese, optional

• fresh herbs or sprouts, optional

METHOD

1. To cook the mince and mushrooms: heat the oil in a pan over medium heat. Add the onion and garlic and fry for 5 minutes. Add mince, salt and pepper and stir-fry for 2–3 minutes, until browned. Add the mushrooms, tomato

paste and spices and continue to cook for 5 minutes. Add the stock and cook for 3–4 minutes more, until thickened. Keep warm.

2. To cook the mashed potatoes: boil the potato chunks in salted water until soft, about 10 minutes. Remove from the heat and drain. Return the potatoes to the pot while still hot, add the butter and the milk, bit by bit, mashing until smooth. Season to taste with salt and pepper and keep warm.

3. To serve: spoon a layer of mash into the kota. Drizzle over the atchaar then add some mince. Finish with the grated cheese and/or some fresh herbs. Replace the bread ‘lid’ and serve while hot.

TOP TIP

Instead of beef stock, combine ½ teaspoon Bisto powder with ¼ cup boiling water. Reheat any leftover mince & mash in the microwave for a quick meal.

CHICKEN STEW

By Boitumelo Montshioagae

Serves: 2-3

INGREDIENTS

• 6 pieces of chicken

• 1 teaspoon paprika

• half an onion

• half a yellow pepper

• half a green pepper

• 2 bay leaves

• 2 carrots

• half a red pepper

• 1 teaspoon mixed herbs

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 tablespoon oil

• 1 teaspoon rustic garlic and herb spice

• 1 chicken stock cube

• salt and pepper

METHOD

1. Rinse the chicken, pat it dry, put it in a bowl and season with salt and pepper.

2. Heat a little oil in a pot and add the chicken pieces. Fry until golden brown.

3. Add all the rest of the ingredients and fry until soft.

4. Then add a cup of water and let the chicken and carrots cook for about 45 minutes on medium heat.

5. After 45 minutes let it simmer until the sauce has thickened.

6. Serve with naan bread/ basmati rice/creamy mashed potatoes.

Heritage Day in SA celebrates different cultures. It started with debates about which cultures to include, like Shaka Day & Braai Day. Some people thought celebrating with a braai was too simple, but others, like Desmond Tutu, liked the idea of everyone coming together. It’s a day to remember SA’s past & how people from different backgrounds can live together in unity

Aslina Umsasane red blend, characterised by black cherry, herbs & hints of vanilla, pairs excellently with our featured Pork Potjie & Fluffy Dumplings dish. Its dark fruit flavours complement the rich pork stew, while its herbal notes harmonise with the savoury dumplings, creating a balanced & flavourful dining experience.

PORK POTJIE WITH FLUFFY DUMPLINGS

Packed with rich and robust flavours and served alongside airy dumplings, this traditional South African classic claims the spotlight at any braai! This delectable stew is easy to prepare and budgetfriendly, making it the ultimate pick for your laidbackgathering.weekend

PORK POTJIE WITH FLUFFY DUMPLINGS

By SA Pork

Prep time: 15 minutes

Cooking time: 40 minutes

INGREDIENTS

For the potjie

• 600g high-quality pork neck bones

• ⅓ cup all-purpose flour

• 2 tablespoons high-heat cooking oil (like grapeseed or avocado oil)

• 1 large yellow onion, finely diced

• 400g fresh mixed vegetables (carrots, peas, bell peppers)

• 1 packet hearty stew mix combined with 2 cups of water (or substitute with brown onion soup powder)

• ½ cup tangy chutney

• salt and freshly ground black pepper to season

For the dumplings

• 2 cups whole wheat flour

• 4 teaspoons baking powder

• 1 teaspoon sea salt

• 1 cup full-fat milk

METHOD

1. Start by placing your potjie over the fire once the flames subside and the coals glow. Add oil and finely diced onion to the potjie. Sauté until golden brown, season with salt and pepper, then set aside half of the sautéed onions.

2. Dust pork bones with flour. Add them to the potjie and sear until a rich brown crust forms. This deepens the stew’s flavour profile.

3. Return the set-aside onions to the pot, along with mixed vegetables and stew mix. Stir to coat all ingredients evenly.

4. Introduce the chutney for a sweettangy note. Cover the potjie and let it gently simmer for about 30 minutes.

5. For the dumplings: sift whole wheat flour, baking powder, and salt into a bowl for the dumplings. Gradually add

milk, stirring until a spoon-scoopable consistency forms. Allow the batter to rest briefly.

6. As the stew thickens, drop spoonfuls of dumpling batter into the top. Ensure enough space between dumplings for expansion. Cover and let it simmer for 10 more minutes until the dumplings rise and cook through.

7. Serve your pork potjie hot, optionally garnished with fresh herbs, and delight in the harmonious blend of traditional flavours and contemporary ease.

PAIR

WITH

Aslina Umsasane 2021, a Bordeaux blend

www.aslinawines.com

@aslina_wines

Price: R395

Mont Rochelle’s Cabernet Sauvignon pairs well with this Lebanese lamb recipe. The tender, flavourful meat pairs beautifully with the wine’s complexity & adds another layer of richness to the experience.

PAIR WITH

Mont Rochelle Cabernet Sauvignon

LEBANESE LAMB

By Krazy Kiwi Kookbox

Serves 6

INGREDIENTS

• 4 lemon and herb spiced lamb sosaties (kebabs) you can order it from our market box section on the kookbox website www.kookbox.co.za

• 180g pearl couscous

• a tub of hummus from the local supermarket

• a tub of beetroot hummus from the local supermarket

• 150g mozzarella

• 100g cucumber

• 2 medium tomatoes

• 150g cherry tomatoes

• 30g Italian parsley

• 1 lemon

• 50ml olive oil

• salt and pepper

METHOD

1. Dice the cucumber and halve the cherry tomatoes.

2. Remove the parsley leaves from the stalks and chop the leaves finely. Keep the stalks.

3. Cut the lemon into wedges.

4. Cut the mozzarella into slices and halve. Set it aside.

5. Combine the cucumber, cherry tomatoes, and most of the chopped parsley with a squeeze of lemon juice and about 10ml of the olive oil. Set aside.

6. Heat a pan to medium heat with 10ml oil and add the couscous when the pan is warm.

7. Fry the couscous, stirring constantly, for a minute and then transfer the couscous to a deep bowl.

8. Cover the couscous with boiling water to about a centimetre above the level of the couscous and add a slice of lemon and 10ml olive oil.

9. Give it a quick stir and cover the bowl with clingfilm or an

upturned plate. Set it aside.

10. Return the pan to mediumhigh heat with the remaining olive oil.

11. Place the kebabs and parsley stalks in the pan and fry for 4-6 minutes, turning the kebabs regularly to brown all the sides.

12. Add the tomato slices to the pan and fry the tomatoes and the kebabs for another minute to brown and soften the tomatoes.

13. Remove the lemon slice from the couscous, add the cooked tomato, mozzarella, the remaining parsley, and a squeeze of lemon to the couscous and stir lightly to combine the ingredients.

14. Serve the lamb kebabs on a bed of couscous, a dollop of each of the hummus and the cucumber sambal.

WHOLESOME MUSHROOM & BROCCOLI QUICHE

By Leozette Roode from her recipe book “South African Vegan Cookbook 2”

Serves: 3-4

INGREDIENTS

For the crust

• 1 sweet potato (to make 250ml or 1 cup mash)

• 250ml (1 cup) oats, ground into fine flour

• 5ml (1 teaspoon) dried mixed herbs

• salt, to taste

• 15ml (1 tablespoon) coconut oil, melted, plus extra for frying

For the filling

• 2 onions, finely chopped

• 15ml (1 tablespoon) minced garlic

• 500ml (2 cups) mushrooms, sliced

• pinch of salt

• 250ml (1 cup) cherry tomatoes, cut into 3 slices,plus extra to garnish

• 250ml (1 cup) broccoli, chopped

• 15ml (1 tablespoon) chickpea flour

• 125-250ml (½ -1 cup) unsweetened plant milk

• 30ml (2 tablespoons) nutritional yeast flakes

• 400g firm tofu (do not use silken tofu)

• 15ml (1 tablespoon) lemon juice

• 2.5ml (½ teaspoon) kala namak (black salt)

• 2.5ml (½ teaspoon) garlic powder

• 2.5ml (½ teaspoon) onion powder

• 1.25ml (¼ teaspoon) turmeric

• 4-5 chives, to garnish

METHOD

1. Make the crust: preheat the oven to 180°C. Prepare a 27cm tart pan for the quiche with non-stick cooking spray or line with baking paper.

2. Steam the sweet potato until it is very soft. Let it cool slightly and remove the skin. Place in a food processor or blender and process until smooth, or mash with a fork or potato masher.

3. Place the oat flour in a mixing bowl. Add the sweet potato mash along with the mixed herbs, salt and coconut oil. Use your hands to work the flour into the sweet potato. Continue to knead until all the flour is incorporated and you have a smooth dough.

4. Roll out the dough thinly to fit the tart pan. Place it in the tart pan, press down gently and groove the edges with a fork. Bake for 15 minutes. Remove from the oven and set aside.

5. Make the filling: heat a bit of coconut oil in a pan over medium heat. Add the onions

WHOLESOME MUSHROOM & BROCCOLI QUICHE

and fry till translucent. Add the garlic, mushrooms and salt and mix through. Add the cherry tomatoes to the pan and fry for 5-7 minutes.

6. Add the broccoli to the pan and fry for another 3 minutes until the broccoli softens slightly and becomes bright green. Remove the pan from the heat.

VEGAN BOBOTIE

By Leozette Roode

Serves 4-6

INGREDIENTS

• 250ml (1 cup) soy milk

• 1 slice bread

• 30ml (2 tablespoons) olive oil

• 1 onion, sliced

• 2 cloves garlic, grated

• 1 large carrot, grated

• 800g vegan mince

• 15ml (1 tablespoon) curry powder

• 10ml (2 teaspoons) turmeric

• 10ml (2 teaspoons) cumin

7. Mix the chickpea flour with the plant milk and pour into the jug of a blender or food processor, along with the nutritional yeast and other remaining ingredients. Blend to a very smooth batter, scraping down the sides of the jug from time to time.

8. Pour the batter into the pan of fried vegetables and stir

• 5ml (1 teaspoon) garam masala

• 3 bay leaves, plus extra to garnish

• 15ml (1 tablespoon) chopped thyme

• 60ml (4 tablespoons) chutney

• 30 ml (2 tablespoons) lemon juice

• 125 ml (½ cup) seedless raisins (sultanas)

For the custard layer

• 250ml (1 cup) chickpea flour

• 5ml (1 teaspoon) baking powder

• 2.5ml (½ teaspoon) turmeric

• 2.5ml (½ teaspoon) kala namak (Himalayan black salt)

through. Pour the filling into the pre-baked crust in the quiche dish. Place a few cherry tomato slices on top.

9. Bake at 180°C for 45-50 minutes until the top is beautifully browned and the filling doesn’t jiggle when you shake the dish. Garnish with chives, cut into slices and serve with salad.

• 250ml (1 cup) milk

METHOD

1. Preheat the oven to 180°C. Spray a 32 x 20-cm baking dish with non-stick cooking spray or grease with a little oil.

2. Make the bobotie: Pour the milk into a flat container and place the bread in the milk to soak.

3. In a pan, heat the oil over high heat. Add the onion and fry until translucent. Add the garlic and fry until browned and fragrant. Stir the carrot and mince into the onion mixture. Add all the spices and herbs

Provenance Pinotage’s rich fruitiness, smooth texture, subtle spice notes & balanced acidity make it an ideal companion for the Cape Malay’s flavours & textures of our featured Vegan Bobotie dish. Its complex flavours of crushed pomegranate, juicy plums & black cherries complement the savoury spices used in the dish, while its smoothness blends seamlessly with the creamy soy milk-based custard layer.

L’Avenir Provenance Pinotage

www.lavenirestate. co.za

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Price: R180

VEGAN BOBOTIE

This is an extract from The South African Vegan Cookbook 2 by Leozette Roode published by Human & Rousseau and retailing for R395

PAIR WITH

and mix through.

4. Using your hands, take the bread out of the milk, squeeze the excess milk back into the container and add the bread to the pan (it will break apart). Mix through.

5. Fry the mixture until the mince is browned. Add more oil or a dash of water if needed.

6. Add the chutney and lemon juice to the reserved milk and stir well. Add the milk mixture to the mince pan and mix through. Cook for a few minutes until the liquid has reduced somewhat.

7. Finally, add the sultanas to the pan and mix through. Scoop the mixture into the prepared baking dish.

8. Make the custard layer: In a blender, mix all of the ingredients until well combined. Pour over the mince mixture. Make a few incisions into the mince so some of the custard seeps into it. Place 3-4 bay leaves on top of the custard layer, to garnish, and press them down slightly.

9. Bake in the preheated oven for 30 minutes. Serve with yellow rice.

PHYLLO CHICKEN PIE

By Teresa Ulyate from her recipe book “Cupcakes and Couscous”

As pies go this one could not be easier. Simply prepare the filling, scrunch the phyllo pastry on top and bake, so simple! This is ideal as a weeknight family supper.

Serves 4

Cooking time: 35 minutes

Prep time: 40 minutes

INGREDIENTS

• 8 chicken pieces (4 thighs, 4 drumsticks), roasted

• 10ml (2 teaspoons) butter

• 3 spring onions, sliced

• 5ml (1 teaspoon) thyme leaves

• 2 cloves of garlic, finely chopped

• 20ml (4 teaspoons) cake flour

• 300 ml chicken stock

• 10ml (2 teaspoons) Dijon mustard

• 30ml (2 tablespoons) thick plain yoghurt

• salt and freshly ground black pepper

• 4 sheets phyllo pastry

• 15ml (1 tablespoon) butter, melted

METHOD

1. Preheat the oven to 190°C and lightly grease a 22cm round oven dish.

2. Shred the roasted chicken and discard the bones. Set aside.

3. Melt the two teaspoons of

PAIR WITH

www.paulrenemcc.

co.za

@paulrenemcc

Price: R260

butter in a deep frying pan. Add the spring onions and cook for a few minutes to soften. Stir in the thyme leaves and garlic and cook for another minute.

4. Stir in the flour. Add the chicken stock and mustard. Add the shredded chicken and stir everything together. Leave to simmer for 15 minutes to thicken the sauce. Stir through the yoghurt and season to taste with salt and pepper.

5. Tip the chicken and sauce into the oven dish. Scrunch the phyllo sheets up one at a time then arrange on top of the chicken. Brush with melted butter.

6. Bake the chicken pie for 35 minutes or until the phyllo pastry is golden and crispy. Serve.

Paul René Nectar’s sweetness & rich flavours of the bubbles, including its notes of strawberries, rose petals & caramel, complements this dish. The honeyed finish of the nectar will also balance nicely with the buttery, flaky phyllo pastry.

Paul René Nectar

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Savour the Flavour Enjoy the Moment

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COMPLETE GUIDE TO PORK CUTS

Shoulder

This big, tasty meat from the upper part has lots of fat and connective tissue. This cut can weigh up to 3 kgs with the bone. Often, stores remove the bone and sell it in smaller pieces, usually wrapped in netting to keep it together. This makes it perfect for cooking slowly, like in stews, braises, or on the braai. It’s a favourite for roasting, and many cooks love using it for pulled pork.

Neck

This tasty part of the animal has lots of flavour and can be cooked in many ways. Pork neck can be roasted whole, stuffed, or cut into steaks for frying, braising, or grilling. It can handle spices and curry well without losing its own delicious taste.

TROTTERS

Loin

Pork loin is tender and can be enjoyed whole or deboned, roasted in the oven or on a braai. Loin chops are tasty and quick to fry, while loin steaks are boneless chops. Remember not to overcook them, and make cuts in the skin for a crispy finish.

FILLET LEG

BELLY

RUMP

Rump

Pork steaks from the hind quarter rump or upper leg are a tasty and juicy option, perfect for grilling, braaing or pan-frying, just like beef leg or rump steaks.

Ribs

These ribs are a popular and delicious choice because the meat between the bones is really tender. When braaing or baking them, use an oily marinade or basting sauce to keep them from drying out too much.

Belly

Ask the butchers for a boneless belly with the skin scored in straight lines to make serving easier later on. This is also a relatively cheap cut of meat so it’s perfect for budgetfriendly roast.

Trotters

Pig’s trotters are best cooked slowly for a long time. Braising is a great way to do this, as it allows the meat to become tender in a tasty stock. Stewing and roasting also work well, as long as you cook them slowly.

TROTTERS

Leg

A whole pork leg is usually the cheapest option, with a lower price per kilogram than other cuts. Supermarkets often sell pork legs in halves or thirds because they’re large and can serve many people. Removing the bones before roasting makes it easier to cook. Boneless pork leg roasts cost more, so it’s better to buy a leg with the bone in and ask the butcher to remove it. This way, you can shape it nicely for roasting. You can use the bones for soup or stock.

Sun-dried tomatoes add a pop of tartness to this hearty main. I also can’t resist anything that’s filled with mushrooms!

METHOD

PORK FILLET WITH SUN-DRIED TOMATOES

By Teresa Ulyate from her recipe book

“Cupcakes and Couscous”

Serves: 4

INGREDIENTS

• 30g sun-dried tomatoes

• 10g butter

• 1 small brown onion (about 100 g) finely chopped

• 3 cloves garlic, minced

• 15ml finely chopped fresh rosemary

• 120g button mushrooms, chopped

• fine salt and freshly ground black pepper, to taste

• 500g pork fillet

• kitchen twine, for trussing

• olive oil, for brushing

1. Place the sun-dried tomatoes in a small bowl. Cover with boiling water and leave to hydrate for 10 minutes. Drain, cool and chop up finely.

2. Melt the butter in a frying pan. Add the onion and cook for a few minutes to soften. Stir in the garlic and rosemary.

3. Add the mushrooms and cook for 5 minutes to soften. Stir in the chopped sun-dried tomatoes and season with salt and black pepper. Take off the heat and allow to cool.

4. Slit the pork fillet along one side to create a pocket. Spoon the mushroom filling into the fillet and secure it with kitchen twine.

5. Brush the outside of the fillet with olive oil and season well with salt and black pepper. Cook the pork fillet on the braai for approximately 20 minutes or until cooked through. Alternatively, pan-fry the fillet for 6–7 minutes per side. Allow the meat to rest for 10 minutes before slicing.

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Le Chant Rouge, a Bordeaux-style blend with Syrah & complementsSangiovese the pork curry’s rich, spicy flavours & aromatic spices, with its fresh and fruity notes enhancing the dish’s complexity and the fine tannins balancing its richness.

PORK cubes in a mild curry

Price: R220

Pork neck cubes are so versatile and ideal for this special dish. You can make the curry paste in advance and keep it in the fridge for a few weeks.

PORK CUBES IN A MILD CURRY

By SA Pork

Serves: 6

Cooking time: 2 hours

INGREDIENTS

For the curry paste

• 3 shallots or 1 small red onion

• 1 long red chili

• 10ml ground cumin

• 10ml ground coriander

• 15ml turmeric or 3cm fresh turmeric

• 4cm ginger, peeled and sliced

• 4 cloves garlic

• 4 stems lemongrass, chopped (white bits only)

• grated peel and juice of 2 limes

• 30ml brown or coconut sugar

• 120ml melted coconut oil or vegetable oil

For the meat

• 1.6kg cubed shoulder of pork

• salt and milled pepper

• 3 tablespoons coconut oil or vegetable oil, for frying

• 750ml pork or chicken stock

• 400g coconut cream

For serving

• cooked rice noodles

• 1 cucumber, cut into thin shards

• handful each of coriander, basil and mint

• sliced red chili

• lime wedges

METHOD

1. Preheat oven to 160°C.

2. Place all the paste ingredients in a blender and blitz until smooth. Season the meat well with salt and pepper.

3. Heat the oil in a heavy-based ovenproof casserole and brown the pork neck cubes in batches.

4. Return all the meat to the casserole and add the paste, continue frying until the paste smells really fragrant. Add the stock and a can of coconut cream.

5. Season well with salt and pepper.

6. Place in an oven dish and braise in the oven at 160°C for 1-2 hours until the meat is tender (you may have to add a little more water if the curry begins to look too dry).

7. Stir through the remaining coconut cream and cook for another minute or two to reheat.

8. Add noodles or rice to small bowls and spoon over the curry with a generous amount of sauce.

9. Serve bowls with a side of limes, cucumber, fresh herbs and a scatter of chilli.

Le Chant Rouge

cumin? What goes well with

Herbs, nuts, spices

Bay leaf, cardamon, cinnamon, mint, parsley, pinenut, rosemary, sumac, thyme, paprika, turmeric, ginger, coriander.

Protein and others

Venison, poultry, lamb, honey, chickpea, beef, sausages.

Fruit and veg

Butternut, kale, aubergine, cucumber, cauliflower, peppers, citrus, pomegranate, parsnip, jackfruit.

Growing tip

Cumin has a long growing season, taking 120 days to mature. As soon as seed heads can be seen, but before they fall from the seed head, it is time to harvest. Cut the entire stem and then hang it upside down in a paper bag or over a container to catch the seeds as they fall out.

Did you know?

Yoghurt can tone down cumin’s heat in dishes like marinades, sauces, and dips, adding richness and tanginess to the flavour. It offers a creamy texture and subtle sweetness that complements cumin’s spiciness.

CUMIN RICE

INGREDIENTS

• 1 tablespoon butter

• 2 tablespoons cumin seeds

• 1.5 cups long grain jasmine rice

• 1 clove garlic

• 1/2 teaspoon salt

• 3 cups water

METHOD

1. Sauté butter and cumin seeds until golden.

2. Add rice and toast for 2-3 minutes.

3. Add garlic, salt, and water. Bring to a boil, then simmer for 15 minutes.

4. Let it rest for 10 minutes, then fluff with a fork and serve.

CRUSTLESS DANISH FETA & BACON QUICHE

By Deliciously Lia

INGREDIENTS

• 250g diced bacon

• 250g portabellini mushrooms, sliced

• 4 large eggs

• 250ml milk

• 4 rounds of Danish feta

• 1 cup of grated mozzarella

• extra virgin olive oil

• fresh thyme for serving

• salt and pepper to taste

METHOD

1. Preheat the oven to 180°C.

2. In a pan, add the olive oil followed by the diced bacon and portabellini mushrooms. Salt and pepper to taste. Fry until golden and beautifully fragrant (until your bacon and mushrooms are cooked). Meanwhile, in a bowl mix the eggs and milk, forming a sauce consistency and season to taste.

3. Line up a 24cm quiche dish of your choice (I used a Le Creuset one, and the capacity must be 1.35l for your egg and milk mixture). Start by layering the mushrooms and bacon followed by three rounds of Danish feta and finally add your milk & egg mixture. Crumble the remainder of the Danish feta over and finally the mozzarella.

4. Bake for approximately 25 - 35 minutes or until golden brown.

5. Serve with some fresh thyme, cooked

VEGETABLETAGINE

CREAMYBEEFSTIR

VEGETABLE TAGINE

By Krazy Kiwi Kookbox

Serves 6

INGREDIENTS

• 1 tin chickpeas

• 1 large onion

• 2 medium sweet potatoes, around 200g

• 1 large aubergine

• 150g baby carrots

• 2 baby marrows

medium-low and simmer, covered with a lid, for 10 minutes.

11. Drain and rinse the chickpeas.

12. Add the dried apricots, baby carrots, chickpeas and remaining chermoula paste. Stir to dissolve the chermoula paste.

13. Simmer for another 15 minutes, taking the lid off for the last 10 minutes.

5. Pour in the cream and return the beef to the pan, stirring until the cream thickens.

6. Serve immediately.

RUMP STEAK WITH MUSHROOM SAUCE

By Zanele @cookingwithzanele

• 30g Turkish apricots

• 45ml olive oil

• 10g ginger

• 1 clove garlic

• 5ml turmeric

• 1 cinnamon quill

• 2.5ml fennel seeds

• 30ml chermoula paste (from the deli fridge at your local supermarket)

• 500ml chicken stock

• 15ml tomato paste

• 150g couscous

• 20g almond flakes

• 1 lemon

METHOD

1. Peel and dice the onion, sweet potato, and aubergine.

2. Cut the lemon into wedges.

3. Grate the ginger, it is not necessary to peel it.

4. Peel the garlic clove and chop it finely.

5. Heat a heavy-bottomed pot to medium heat with most of the olive oil, turmeric, cinnamon, and fennel seeds.

6. Add the onion, ginger and garlic and fry for 3-4 minutes.

7. Add the sweet potatoes and aubergine, half the chermoula paste and the tomato paste.

8. Fry, stirring often, to brown the vegetables and coat them in the spices.

9. Add about half a cup of the chicken stock and scrape any stuck-on bits off the bottom of the pot.

10. Add the remaining chicken stock, reduce the heat to

14. Cover the couscous with boiling water to about a centimetre above the level of the couscous and add a slice of lemon and 10ml olive oil.

15. Give it a quick stir and cover the bowl with clingfilm or an upturned plate. Set it aside.

16. Remove the cinnamon quill.

17. Dish the tagine onto a bed of couscous, top with the flaked almonds and a squeeze of lemon juice.

CREAMY BEEF STIR FRY

By Ella Khumalo @ellakhumalo_the_cook_

Serves: 2-3

INGREDIENTS

• 300g beef stir-fry strips

• 2 tablespoons of oil

• 1 medium onion, chopped

• 1 teaspoon garlic, crushed

• 1 beef stock cube, crushed

• 1 tablespoon paprika

• 1 tablespoon mild curry powder

• 1 cup of fresh cream

METHOD

1. Heat the oil in a pan.

2. Add the meat and toss until cooked and browned. Set aside.

3. In the same pan, add the onion, and garlic and cook until translucent.

4. Stir in the spices.

Serves 1

INGREDIENTS

For the mushroom sauce

• 1 tablespoon flour

• 100ml milk

• 30g butter

• 1 onion, chopped

• 2 cloves garlic, minced

• 250g white button

• mushrooms, sliced

• 2 sprigs fresh thyme

• 1 cup fresh cream

• salt and pepper, to taste

For the steak

• 1 teaspoon ground black pepper

• 1 teaspoon dried chilli flakes

• 1 teaspoon dried oreganum

• 1 teaspoon garlic powder

• 1 teaspoon brown sugar

• 1 teaspoon paprika

• 1 teaspoon salt

• 30g butter

• 2 cloves garlic

• 4 sprigs fresh thyme

• 1 × 300g rump steak

METHOD

For the mushroom sauce

1. Mix the flour and milk in a small bowl or jug, then set aside.

2. Melt the butter in a pan over medium heat. Add the onion and garlic, and sauté for 2–3 minutes, or until fragrant. Add the mushrooms and thyme, and stir until the mushrooms are golden brown.

3. Pour in the fresh cream and lower the heat. Stir in the flour and milk mixture. Season with salt and pepper, and cook for 3 minutes, or until the sauce has thickened. Remove from the heat and set aside.

For the steak

1. Make a dry rub by mixing the ground black pepper, chilli flakes, oreganum, garlic powder, brown sugar, paprika and salt. Rub the mixture all over the steak.

2. Add the butter to a pan and melt over high heat. Add the garlic cloves and sprigs of thyme, and fry for 1 minute. Place the steak in the pan and fry for 3 minutes on each side, or to your liking (see tip).

3. Remove from the pan and allow the steak to rest for 5–7 minutes, to allow the juices to distribute.

4. In the meantime, reheat the mushroom sauce over low–medium heat. Then, pour the sauce over the steak and serve.

BONELESS

LEG OF LAMB

TOP TIP: I prefer my steak medium, but follow the cooking times below to cook the steak to your preference.

Rare - 2 min per side

Medium - 3 min per side

Well done - 6 min per side

By Martelize Brink from her recipe book

“Oor

die Kole”

A deboned leg of lamb is made for the coals. Enjoy it formally and elegantly at the table or, as in this case, in a “roosterkoek” (soft griddle cake) standing barefoot next to the braai.

INGREDIENTS

• 1 (approx. 1kg) deboned leg of lamb

• 6 garlic cloves, finely chopped

• 1 teaspoon garlic salt

• a few sprigs of thyme, leaves picked

• 1 teaspoon mustard seeds

• 1 cup white wine or olive brine

• juice of 2 lemons

• ¾ cup oil

For the hollandaise sauce (yields about 1 cup)

• ⅔ cup butter

• 4 large egg yolks

• 1 teaspoon Dijon mustard

• 1 tablespoon lemon juice

• small handful of parsley, finely chopped

• salt to taste

For the “roosterkoek” (makes 8-10 cakes)

• 1 kg white bread dough (buy the dough ready-made from the store)

• bread flour for rolling out

METHOD

1. Mix all the ingredients and pour over the leg of lamb. Marinate the lamb in the fridge for 2 hours.

2. Prepare the “roosterkoek”: roll out the dough to 2cm thick on a floured surface. Cut into 8-10 pieces and place them apart on a floured baking sheet. Cover with plastic wrap and leave to rise for about 30 minutes until doubled in volume.

3. Grill the meat over coals with moderately high heat for 20 minutes or until half cooked. Wrap the lamb in foil and let it rest for 15 minutes (it will continue cooking in the foil).

4. Now make the hollandaise sauce: melt the butter in a pan over moderate heat. Beat the egg yolks and mustard together. Add the lemon juice and beat well. Slowly whisk in the melted butter until the mixture comes together. Add the parsley and salt.

5. Finally, fry the griddle cakes over moderate coals for 3-5 minutes on each side, or until cooked. They will sound hollow when you tap them.

PAIR WITH

Bartho Eksteen FLUISTER

www.barthoeksteen. co.za @bartho.eksteen.wine. estate

Price: R590

Fluister Pinot Noir, with its touch of sweetness and bright acidity, pairs wonderfully with lamb. Its freshness balances the rich, savoury flavours of the meat, while its gentle flavour enhances the garlic, thyme, & mustard seeds without overpowering them.

BONELESS LEG OF LAMB

Dieu Donné Merlot pairs well with the featured leg of lamb recipe due to its full-bodied nature, which complements the rich flavours & robust texture of the meat. The wine’s minerally dark berry fruit flavours & soft, broad tannins enhance the savoury profile of the dish, creating a harmonious & enjoyable dining experience.

AFRIKALAMSBOUD (LEG OF LAMB)

Dieu Donné Merlot

www.dieudonnevineyards.com @dieudonnewines

Price: R230

AFRIKA-LAMSBOUD (LEG OF LAMB)

By Herman Lensing

Serves: 6-8

INGREDIENTS

• 500g full cream yoghurt

• 100ml of harissa paste

• 4 cloves of garlic, very finely chopped

• 2 handfuls of fresh coriander, finely chopped

• juice and grated zest of 2 lemons

• 30ml of pomegranate or molasses syrup

• 3kg of leg of lamb with shank on, ask the butcher to bone until just before the shank.

• salt and freshly ground black pepper

• 100ml of cold water

• a handful of pomegranate seeds for garnish

METHOD

1. Place yoghurt, harissa, garlic, coriander, juice and lemon zest in a food processor and puree at high speed until a smooth mixture forms. Scoop out half of the marinade into a clean bowl and mix in the pomegranate or molasses syrup. Cover and keep in the fridge – this becomes the sauce later.

2. Place the leg of lamb in a glass or enamel bowl. Season with salt and pepper. Cover with the remainder of the marinade. Close and leave to marinate overnight in the fridge.

3. Heat the oven to 160°C. Fill an oven grill tray with water up to approx. 3 cm and place oven grill rack on top. The rack should sit just above the water. Place the leg of lamb on top of the rack and cover with foil. Oven roast for 3 hours.

4. Remove the foil and increase the oven temperature to 200°C. Roast for 20–25 minutes or until golden brown on top. Remove from the oven and place on a serving plate. Cut into slices. Mix 100ml of water with the marinade that you kept in the refrigerator and spoon over the meat. Garnish with pomegranate seeds.

Herman says:

Lamsboud will always remain the crown of the meat kitchen for me. Those Kalahari genes run deep in my body. I know Karoo farmers will argue with you and say that the best lamb comes from the Karoo, because nowhere else in the world do you get that unique, earthy flavour of the indigenous herbs, and that’s true. But Kalahari lamb is different – it’s sweeter, it’s more flavourful in a different way, and the fat is beautiful. I never grew up with fresh herbs in the kitchen; the closest you’ll get to it is parsley. The first parsley I saw was two pieces on the meat in the butcher’s shop, only two (I suspect it was plastic!). But recently I got the chance to get to know more about Cape fynbos flavours. And it’s when you’re standing there in the field smelling the wild herbs you crush in your hands that you start to appreciate the value of herbs and the impact they have on meat. I love this continent where we live. We must never forget how valuable her treasures and jewels are. Yes, it’s hard to live here, but it’s fun. I often make this leg of lamb as an ode to the rich ingredients and tastes that Africa shares with us.

Nostalgia is peasant food = pumpkin cookies = offal = bobotie = pike = water florets = malva pudding = koeksisters = Hertzoggies = milk tart = nut coffee = rooibos tea ... I could go on and on...

Stephanie Grobbelaar

PAIR WITH

PARMALAT’S BEEF & MAPLE BUTTERNUT

with roasted cabbage & Parmalat’s cinnamon & honey butter

By Chef Jason Johnson

Prep time: 25 minutes

Overall time: 40 minutes

Serves 2

INGREDIENTS

• 500g butternut, de-seeded, peeled (optional) & cut into half-moons

• 8g fresh rosemary rinsed

• 20ml maple syrup

• 200g cabbage, roughly chopped

• 60ml crème fraîche

• 1 lemon, zested & cut into wedges

• 20g hazelnuts, roughly chopped

• 300g free-range beef schnitzel (without crumb)

• 10ml Nomu Provençal rub

• 60g Parmalat’s cinnamon & honey butter

• 40g green leaves, rinsed

• oil (cooking, olive or coconut)

• salt & pepper

• water

• paper towel

• butter

METHOD

1. Maple butternut: preheat the oven to 200°C. Spread the butternut half-moons and the rinsed rosemary sprigs on a roasting tray. Coat in oil, the maple syrup, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

2. Roast cabbage: when the butternut has been in the oven for 10 minutes, spread the chopped cabbage on a separate roasting tray. Coat in oil and season. Roast in the hot oven for the remaining time.

3. Crème fraîche: in a small bowl, combine the crème fraîche, the lemon zest (to taste), and seasoning. Set aside.

4. Golden hazelnuts: place the chopped hazelnuts in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

5. Buttery schnitzel: return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, fry the schnitzel until browned, 3060 seconds per side. In the final 30 seconds, baste with a knob of butter and the Nomu rub. Remove from the pan and season.

6. Nutty salad: remove the butternut from the oven and toss with Parmalat’s cinnamon & honey butter. In a salad bowl, toss together the rinsed green leaves, the roasted butternut, the toasted hazelnuts, and a squeeze of lemon juice.

7. Plate up: plate up the seared schnitzel and serve with the lemony crème fraîche for dunking. Side with the loaded butternut salad and roasted cabbage. Serve with any remaining lemon wedges.

Cinnamon is a classic pairing with roasted butternut. In this recipe, we elevate this flavour pairing to a taste trio with Parmalat’s cinnamon & honey butter. The loaded butternut salad shares a plate with butter-basted beef schnitzel, a zesty crème fraîche sauce and roasted cabbage.

CHEF’S TIP:

For the air fryer method, coat the butternut halfmoons in oil, the maple syrup, and season. Add the rinsed rosemary sprigs. Air fry at 200°C until cooked through, 15-20 minutes (shifting halfway).

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Le Riche Cabernet Sauvignon pairs well with our featured Beef & Maple butternut dish because of its rich flavours & balanced structure. It has deep garnet colour & vibrant aromas of blackberry, plums, fresh cherry, & a touch of spice. The palate offers sweet fruit flavours followed by a mix of red & black fruit pastilles, creating a delicious complexity. With firm tannins & balanced acidity, it feels smooth & medium-bodied in the mouth. The long finish features hints of dark chocolate, black cherry & cedar, making it a classic choice for this recipe.

PAIR WITH

Le Riche Cabernet Sauvignon

Sauvignon Blanc meets West Coast Mussels Fountain of Youth

By Christopher Rawbone-Viljoen l @oakvalleywines

Our family hails from a long line of enthusiastic fisherman. My grandfather, Jimmy, represented South Africa competitively in the 1950’s, spending more time with a line in the water than farming fruit! Luckily the Cape is blessed with an abundance of excellent seafood, so he often came back laden with quality fish. Holidays were spent in Arniston often foraging at low tide for fresh mussels then drawing straws to see who had the arduous task of cleaning the (mussel) beards.

This brilliant West Coast Mussel recipe from Chef John van Zyl was a firm favourite at The Melting Pot restaurant when it was still based

on Oak Valley. Chef John has since moved to the Timeout Market at V&A offering a delicious seafood menu, well worth a visit.

Mussels are delicate so you want a clean and subtle wine that won’t overpower the dish. The white wines that pair best with steamed mussels are dry, light bodied, crisp, mineral driven wines. Our Fountain of Youth Sauvignon Blanc is a perfect match as the delicate fruit flavours won’t overpower the subtly sweet and salty mussel flavours.

To Pair: Fountain of Youth Sauvignon Blanc (Oak Valley) Grown on cool south facing slopes, our Sauvignon Blanc vines are

managed by removing the leaves and opening the canopies, exposing the bunches to direct sunlight prior to harvest. This encourages a lovely light dry fruity style with good freshness on the palate. Think out the box with this one and decant to allow the delicate fruit flavours to shine. Added bonus…the more you drink the younger you feel!

Sauvignon Blanc is also excellent with fresh oysters so think about serving these as a starter with a light vinegarette and turn your luncheon into a seafood extravaganza!

SAUVIGNON BLANC IS A GREAT MATCH FOR MUSSELS FOR A FEW SIMPLE REASONS:

1. Acidity: the wine’s tangy taste helps cut through the rich, salty flavour of the mussels, balancing them out.

2. Citrus flavours: Sauvignon Blanc often has hints of lemon or lime, which go well with the fresh, sea-like taste of mussels.

3. Herb taste: the wine can have grassy or herbal notes that pair nicely with mussels cooked with herbs or garlic.

4. Mineral quality: the wine’s slight mineral taste complements the salty, briny character of the mussels.

5. Light & crisp: Sauvignon Blanc is a light wine, so it won’t overpower the delicate flavour of mussels.

WEST COAST MUSSELS

Recipe by John van Zyl @themeltingpot_cpt

INGREDIENTS

• 1kg fresh black mussels

• 1 large onion, diced

• 6 cloves garlic, diced

• 1 stick celery, chopped

• 1 stick leeks, chopped

• 1 bunch thyme

• 1 cup white wine

For the sauce

• ½ large onion, chopped

• 3 cloves garlic, chopped

• 100g butter

• 1 bunch thyme

• 250ml mussel stock

• 125ml cream

To serve

• small bunch parsley, chopped

• 6 heads baby fennel bulb,

sliced

• 6 thick slices sourdough, toasted

• 6 lemon wedges

METHOD

1. In a large double based pot heat a small amount of oil and sweat off some onion, garlic, celery, leeks and thyme. Add some mussels and mix thoroughly through the veg. Add the white wine, put the lid on and allow to steam for 6 minutes. Strain the cooked mussels through and sieve and reserve the cooking liquid (mussels’ stock). Repeat this process until all the mussels are cooked. Pick all the mussels from the shells and reserve a couple of shells to eat with.

2. In a large saucepan heat a

small amount of oil over medium heat, add the butter, onion, garlic and thyme and sweat until soft and translucent. Add the flour and mix through the onion and garlic base briefly. Add the mussel stock and cream and bring to the boil for 1-2 minutes, then the sauce is complete.

3. Add the picked mussels and parsley to the sauce and mix through. To serve, the spoon the creamy mussels over the toasted sourdough and top with some sliced baby fennel bulb and a lemon wedge on the side.

IDUBHAYI/SOPHI YOMBHONA OMTSHA NAMATHAMBO

EGUSHA (BEAN & CORN SOUP WITH LAMB BONES)

By In the Kitchen with Ann

can use beef)

• 1 onion chopped

• 1 teaspoon crushed garlic

• 1 beef stock cube

• salt and pepper to taste

• barbeque spice

• curry powder

• 2 teaspoons Worcestershire sauce

cube, salt and pepper and holsum.

3. Lamb bones: in a hot pot on medium heat, add about a tablespoon or 2 of oil. Once warm, add your washed bones, and fry until brown.

INGREDIENTS

For the Idubhayi

• 2 cups of speckled sugar beans

• 2 cups of uncooked mealie kernels

• 4 litres of water

• beef stock cube

• pinch of salt to taste

• 25g holsum

• 1 large carrot diced

• 1 large potato diced

• 1 onion finely chopped

For the lamb bones

• 1 packet of lamb bones (you

• 2 teaspoons of chutney

• 4 bay leaves

• sprig of rosemary

• sprig of thyme

• oil for frying

METHOD

1. Add beans in a deep pot, followed by 2 litres of cold water. Bring to the boil. You will gradually add the other 2 litres of water until everything has softened. Add the mealie kernels and continue to boil for another hour.

2. Once your beans and mealies have softened, add the diced carrot, potato, onion, stock

4. Remove bones from the pot and set aside. Add in your onion, fry until translucent. Add garlic, herbs and spices. Cook out the spices for a minute or two.

5. Add the bones back to the pot with spices and onions, mix well together. Gradually add water to loosen the spice and bones mixture. Add the Worcestershire sauce and chutney. Cook on low heat for about 40 minutes or until golden brown.

6. Add the cooked bone mixture to your Sophu pot, cover and simmer for about 15 to 20 minutes. Serve hot and enjoy.

Calcrete

Lesser-known yet extraordinary type of Chardonnay!

IN THE WORLD OF WHITE WINES, WE OFTEN HEAR ABOUT SAUVIGNON BLANC OR CHENIN BLANC BUT HAVE YOU HEARD OF CALCRETE? IT’S A SPECIAL TYPE OF CHARDONNAY THAT COMES FROM SOUTH AFRICA’S ROBERTSON WINE REGION.

Let’s delve into Calcrete Chardonnay and what makes it so unique. Calcrete Chardonnay is named after the white limestone deposits found in Robertson’s soil. This gives the wine a distinct minerally character and a crisp, pure taste. Unlike Chardonnays aged in oak barrels, Calcrete Chardonnay focuses on preserving the natural flavours of the grapes and the terroir.

When poured, it displays a light greenish colour and offers aromas of lime with a subtle hint of sea salt, reminiscent of oyster shells. The taste is refreshing, with a crispness that lingers on the palate.

The Robertson region, where Calcrete Chardonnay thrives, is known for its commitment to quality winemaking. Wineries like Weltevrede, De Wetshof, Rietvallei, Excelsior, and Van Loveren are esteemed producers of Calcrete Chardonnay, each contributing to its unique expression.

Calcrete Chardonnay pairs wonderfully with seafood due to its fresh acidity and subtle saline notes. While Sauvignon Blanc and traditional Chardonnay may be more widely recognized, Calcrete Chardonnay offers a distinct taste that reflects the Robertson region’s soil and climate.

Exploring Calcrete Chardonnay is not just about tasting wine; it’s about discovering a hidden treasure in South African winemaking. Each bottle tells a story of tradition and craftsmanship, making Calcrete Chardonnay a delightful choice for those seeking a unique and memorable wine experience.

FOOD PAIRING

SUGGESTIONS FOR CALCRETE CHARDONNAY

Seafood

Perfect with oysters, grilled fish, shrimp, and scallops.

Sushi and Sashimi

Complements the delicate flavours of sushi and sashimi.

Salads

Enhances green salads with vinaigrette or citrus-infused salads.

Poultry

Matches well with lightly seasoned chicken or turkey dishes.

Vegetarian Dishes

Ideal with grilled vegetables, creamy pasta, or risotto. Cheeses

Pairs nicely with fresh, mild cheeses like goat cheese or feta.

CHARDONNAY OF SINGULAR EXPRESSION

The name De Wetshof has been synonymous with the production of ﬁne wines in South Africa since the 1970’s.

As the ﬁrst registered wine estate in the Robertson Wine Valley, De Wetshof has become known internationally as South Africa’s eminent Chardonnay House through the pioneering role it played in introducing this noble Burgundian grape to the country.

Our wines express the uniqueness of the soils of De Wetshof and meticulous attention to detail, while state-of-the-art technology ensures that the work in the cellar complements the gifts of nature.

Today, De Wetshof is one of the few third generation wine estates in South Africa.

baby marrow? What goes well with

Herbs, nuts, spices

Tarragon, pine nuts, coriander, almond, basil, cashews, cumin, paprika, walnuts, thyme, parsley.

Protein and others

Calamari, chicken, sesame seeds, prawns, bacon, parmesan, feta, goat cheese, mozzarella. couscous, quinoa.

Fruit and veg

Turnip, raspberry, mushroom, kiwi, leek, corn, chilli, brussels sprouts, banana, apple, sweet potato, corn, peppers, guava, citrus.

Growing tip

Baby marrows, also known as courgettes or zucchini, are the most rewarding plants for the home vegetable gardener to grow. The seed germinates easily and the first fruit is ready for picking within 65 days from sowing.

Did you know?

High-quality olive oil can enhance the flavour of baby marrow, whether used for sautéing, roasting, or drizzling over cooked dishes.

ZESTY BABY MARROW ROUNDS

INGREDIENTS

• 1kg baby marrow, sliced into rounds

• 3 tablespoons olive oil

• 4 cloves garlic, crushed

• zest of 1 lemon

• 1 teaspoon chilli flakes

• 20g flat-leaf parsley, chopped

• salt and black pepper to taste

METHOD

1. Fry garlic briefly in olive oil for 30 seconds, then add lemon zest, chilli flakes, and salt.

2. Add marrow rounds and cook until beginning to soften.

3. Stir in parsley and cracked black pepper, cooking for an additional 2 minutes.

SOLO

By Dérick van Biljon @foodie.south.africa

Taking the time to cook for oneself might seem daunting. Even choosing what to make day in and day out can be demotivating, so we end up tapping on a scooter app instead and carrying on with our tasks. Modern conveniences mean that we often slip into habitual takeout runs or pre-made supermarket dinners. These options surely have their time and place, but there is no taste substitute for cooking a wholesome, nutritious meal from scratch (for the most part) to feed your body as well as your soul.

With social media hacks and the air fryer revolution, solo chefs and cooks worldwide have cottoned on to the glorious world of dude-food and single-eats. A phenomenon that has gained massive popularity since the pandemic lockdowns. SA food aficionado DÉRICK VAN BILJON dives into ideas and tricks to stimulate your creative juices, spark your craving for honest eating, and awake a renewed love for healthy, home-cooked meals and treats - even if you are living on your own.

BREAKFASTFRITTATA BOWL

A delicious high protein kickstart to your day. This satisfying eggy bowl is virtually foolproof and every bit as epic as a chefmade restaurant omelette.

Prep time: 10 minutes

Cook time: 15 minutes

INGREDIENTS

• 2 large free-range eggs

• 2 tablespoons milk or cream

• a pinch of dried origanum

• ½ cup grated cheddar (divided)

• 1 baby onion chopped

ricotta

• salt and pepper

METHOD

1. Beat the eggs, milk, salt and pepper (to taste) and origanum together till well combined.

2. In a greased ramekin or small oven proof bowl add ⅔ of the cheddar, ⅔ of the onion and ⅔ of the red pepper. Add the egg mixture and stir this up.

3. Fold the ham/chicken into a rough cone shape and press into the mixture on the side of the ramekin, without submerging it completely.

4. Add the rest of the cheddar on top and the cream cheese on top of that.

5. Sprinkle the rest of the onion and red pepper over everything. Season with a bit of salt and black pepper.

6. Bake in the oven for 15 minutes or until just set.

LUNCHTACO NIÇOIS

A perfect weekend self-love mashup. French classic meets Mexican food truck. Treat yourself or invite a friend over and double down on this glorious hard-shell brunch to lunch crunch explosion.

Prep time: 20 minutes

INGREDIENTS

For the potato taco

• 1 large potato

• 1 teaspoon corn starch

• pinch of salt and ground white pepper

• 50ml neutral cooking oil

For the Niçois

• 1 can of salmon or tuna

• 1 baby onion thinly sliced

• 3 cherry tomatoes chopped

• 1 gherkin chopped fine

• 1/5 cup sliced green beans blanched

• some romaine lettuce or mixed greens

• 1/5 cup crisped bacon bits

• 1 hard boiled egg

For the dressing

• 2 tablespoons double cream plain yoghurt

• 1 tablespoon lemon juice

• ½ teaspoon smooth mustard

• 1 teaspoon honey or maple syrup

• a large pinch of dried mixed herbs

• 3 anchovy fillets finely chopped (optional)

METHOD

1. Mix everything for the dressing first and set aside to develop the flavours.

2. Grate the potato on a plate, then take small handfuls and squeeze as hard as you can to remove as much of the liquid as possible. Set aside in a bowl.

3. Mix in the salt, pepper and cornstarch, using your hands to distribute evenly through the grated potato.

4. Heat a pan or skillet over medium heat with the cooking oil for shallow frying.

5. Gather the grated potato mixture into a lump and carefully place in the centre of the pan.

6. Spread out the potato with a spatula or spoon, to a fairly even thickness. You want to see small gaps where the oil bubbles through.

7. Fry for 5 min. Watch the edges, when they become crispy and brown, flip the taco using two utensils.

8. Fry for another 5 min or until you get a good, even, golden colour on the base. Remove and drain on kitchen paper.

9. At this stage the taco is still soft and pliable. Immediately fold the taco in half on to itself, placing baking paper or tin foil across the inside to support the taco shape.

10. Transfer to the oven and crisp up for 10 min. Remove and allow to cool.

11. Arrange the other ingredients in order: lettuce, green beans, tomatoes, onions, fish, gherkins, egg and bacon.

12. Spoon generous amounts of the dressing over the Niçois and feast like no one is watching. Add a squeeze of your favourite hot sauce if you feel the vibe.

chopped onion left in the fridge. They are also much safer, as onions tend to absorb bacteria if not refrigerated properly.

Peppers: buy pimento or baby peppers (those small ones) and use as needed. Kept in the cooler properly washed and sealed, they will serve you for weeks on end.

Frozen vegetables: they don’t taste great, but at least you get the full nutrition punch, so don’t hold back.

Buying fresh veg: such as green beans is sensible. Prepared and blanched, they can be frozen and revived tasting just as good as the day you bought them.

Finally-the stigma around canned foods not being cool flies out of the window: when you learn how they can bring flavour and nutritional value to an otherwise fast food and snack diet. Give them a chance, I’ll have a three-bean salad over a two-minute burger any day of the week.

DINNER -

LEMONY CHICKEN ON MUSHY PEA & HERB MASH

Flavour bang in a pan! One of my favourite solo meals of all time. It’s a bit of a fuss, but high reward. You’ll love it and crave it way too often for comfort. So, hunker down and go for gold, it’s worth the effort.

Prep time: 30 min

Cook time: 15 min

INGREDIENTS

For the chicken

• 2 fillets of free-range chicken

• the zest and juice of 1 lemon

• 2 tablespoons parsley, chopped

• a large pinch of salt and crushed black pepper

• 2 tablespoons butter

• 1 clove of garlic, peeled & bruised

• a few sprigs of thyme

• 1 tablespoon of olive oil

• 1 tablespoon capers

For the mash

• 1 large potato, peeled & diced

• 1 cup frozen peas

• 1 tablespoon butter

• 1 dollop of double cream plain yoghurt or cream

• dried herb mix

• ground white pepper and salt

To serve (unless you’re lazy and grab the mayonnaise jar)

• 2 tablespoons crème fraîche

• 1 teaspoon lemon juice

• 1 teaspoon chopped chives or herbs of your choice

• salt & black pepper to taste

METHOD

1. First marinate the chickenslightly thin out the thicker parts of each fillet by bashing with your palm or using a mallet.

2. Add the lemon juice, zest, parsley, salt and pepper (no oil) and gently massage into the fillets. Allow to marinate for no less than 15 minutes.

3. Mix the crème fraîche dressing next to let the flavours develop.

4. Place the diced potato and peas, covered in salted water, in the microwave for 10 minutes while you get started on the chicken.

5. Heat the cooking oil over medium hot heat. Brown the chicken for 3 minutes on each side (retain any liquid from the marinade).

6. By this time the potato and peas will be cooked, so strain and allow to rest.

7. Turn up the heat and add the bruised garlic, thyme and butter. Braise the fillets with the butter for about 2 minutes, allowing the aromatics to infuse and the butter to become browned.

8. Add the capers next (a bit of the brine juice is great here) and just toss through.

9. Transfer the fillets and any drippings to a dish but retain that thyme and garlic. Pop in the oven to gently heat through for 10 minutes.

10. Onto the mash - first crush the now roasted garlic with a fork or wooden spoon. Add the potatoes and peas. Fry over medium heat to heat through and get a slight colour.

11. Add all the rest of the mash ingredients and give everything a good mix till you have a rustic herby, buttery,

creamy mash.

12. Serve in a handsome bowl with the fillets and caper drippings over the top.

13. Enjoy with the crème fraîche dressing. Eat slowly and make the moment last, you deserve this.

DESSERT: CHOCOLATE PROTEIN MUG CAKE

A quick, easy chocolate treat that is guilt-free and high in protein. Satisfy your sweet craving without busting the workout goals. Minutes to make and delicious. A true hack of the bakes, this gives cake a new meaning. Make two, they keep well for reheated midnight foraging.

Prep time: 10 minutes

INGREDIENTS

• ¼ cup (32g) chocolate protein powder

• 2 tablespoons brown sugar or substitute

• ½ teaspoon baking powder

• 1 tablespoon cocoa powder

• 1 large egg

• ¼ cup milk of choice

• 1 tablespoon chocolate chips or dark chocolate block

For the topping

• peanut butter

METHOD

1. Mix all the dry ingredients in a jug or bowl until combined.

2. Add the milk and egg then mix till smooth, don’t over-mix.

3. Grease a large mug or ramekin of about 300ml.

4. Pour the cake mixture into the mug, and microwave at full power for 60-90 secondes. It will puff up and as soon as it starts settling down again, the cake is ready.

5. Enjoy with the peanut butter, or if you don’t feel too guilty, a drizzle of salted caramel sauce.

Warning: once you get this recipe down, there is the temptation to

Ingenious uses for leftover wine

TURN YOUR LEFTOVER WINE INTO CULINARY MAGIC! GET INSPIRED WITH EASY TIPS TO MAKE THE MOST OF EVERY DROP.

Wine reduction sauce

Use the wine to make a flavourful reduction sauce or gravy. Simply simmer the wine with aromatics like garlic, shallots, and herbs until it thickens into a syrupy consistency. This sauce adds depth and complexity to your dishes.

Marinades

Wine can be used as a base for marinades, imparting its flavour to meats, poultry, or tofu. Combine the wine with olive oil, vinegar, herbs, and spices to create a tasty marinade for grilling or roasting.

Poaching

Poach fruits like pears, peaches, or apples in wine to create a sophisticated dessert. The wine infuses the fruit with flavour while gently cooking it to tender perfection. Serve the poached fruit with whipped cream or vanilla ice cream for an elegant treat.

Sangria

Make a refreshing batch of sangria by combining leftover wine with fresh fruit, citrus juice, and a splash of liquor like brandy or triple sec. Let the flavours meld together in the refrigerator for a few hours before serving over ice.

Cooking risotto or pasta

Use wine as part of the cooking liquid for risotto or pasta dishes. Its acidity helps balance the richness of the dish

while adding depth of flavour. Simply substitute some of the broth or water with wine during the cooking process.

Frozen wine cubes

Pour leftover wine into ice cube trays and freeze them to use as flavour boosters in sauces, soups, or stews. These wine cubes add complexity to your dishes without diluting them with water.

Wine vinegar

If you have a larger quantity of leftover wine, consider fermenting it into homemade wine vinegar. Simply let the wine sit in a sterilised container with a piece of cheesecloth covering the opening for a few weeks to several months, depending on the desired acidity level.

Wine spritzer

Mix leftover white wine with sparkling water or soda for a light and refreshing beverage.

pineapple? What goes well with

Herbs, nuts, spices

Sage, macadamia, coriander, basil, rosemary, cinnamon, ginger, vanilla, mint.

Protein and others

Blue cheese, cottage cheese, tamarind, seafood, pork.

Fruit and veg

Chilli, coconut, sweet potato, pomegranate, mango, lychee, grapefruit, jalapeños.

Did you know?

Wondering how to ripen a pineapple? Unlike certain fruits, pineapples don’t ripen further once harvested, so those green ones at the store won’t get sweeter. However, if you prefer a softer texture or a more aromatic pineapple, simply leave it at room temperature for 3-5 days. Alternatively, you can expedite the ripening process by placing the pineapple in a paper bag alongside an apple or banana. These fruits release ethylene gas, which aids in ripening other fruits.

Growing tip

All you need is the crown of a grocery store pineapple, a large pot in full sun, and lots and lots of time. Pineapples take from 16 months up to three years to produce fruit.

BAKED SLICED PINEAPPLE

INGREDIENTS

• 1/4 cup of butter, melted

• 2 tablespoons brown sugar

• 1/2 teaspoon ground Allspice

• 1 medium pineapple, peeled, cored, and cut into 1-centimetre-thick rings

METHOD

1. Preheat oven to 220°C.

2. In a small bowl, mix melted butter, brown sugar, and ground allspice. Set aside.

3. Place pineapple rings in a single layer on a large shallow foil-lined baking pan.

4. Brush the pineapple rings with the butter mixture.

5. Bake for 25 minutes or until tender.

6. Serve warm as a topping for burgers or grilled chicken, or with vanilla ice cream.

GLOB A L

FLAVO

Italy

CHICKEN, BASIL & TOMATO ONE POT ORZO

By Krazy Kiwi Kookbox

Serves 6

INGREDIENTS

• 200g orzo

• 400g deboned chicken thighs

• 50g butter

• 15ml olive oil

• 1 garlic clove

• 500ml chicken stock

• 100ml dry white wine

• 150g cherry tomatoes

• 1 tin crushed tomatoes

• 10ml dried mixed herbs

• 2ml red pepper flakes or 1ml chilli flakes

• 20g basil

• 50g cream cheese

• 50g parmesan

• salt and pepper

METHOD

1. Heat a deep pan to mediumhigh heat with a dash of oil.

2. Season the chicken with pepper and half the mixed

pan and fry for 3-4 minutes, turning once. Transfer the chicken to a plate and return the pan to heat.

4. Add the garlic and cherry tomatoes and fry for 2 minutes. Shake the pan often to prevent the tomatoes from sticking to the bottom of the pan. Transfer the tomatoes to the plate with the chicken.

5. Return the pan to medium heat and add the butter, remaining mixed herbs, red pepper flakes and the orzo.

6. Fry the orzo for 2 minutes, stirring constantly.

7. Place the chicken in the pan and add the crushed tomatoes and white wine.

8. Rinse the tin with stock and pour into the pan.

9. Stir to lift any stuck-on bits from the bottom of the pan.

10. Add the remaining stock and stir once. Reduce the heat to medium-low and simmer until all the liquid is absorbed and the orzo is tender, but not mushy.

11. Stir in the cream cheese and cherry tomatoes.

12. Shred the basil leaves and add to the pot.

13. Top with grated parmesan and season with more pepper if necessary.

MEXICO “DEEP-FRIED” CHURROS ICE CREAM

By Aiden Pienaar

Deep-frying ice cream takes it to a whole new level of deliciousness.

But if you’re not in the mood for all that work, you’ve come to the right place!

Serves 2

INGREDIENTS

• 250g vanilla ice cream

• 1–2 churros bites, cooled and chopped

• 1 cup cornflakes, crushed ½ cup chocolate ganache slightly, just enough to make it easier to mix in the chopped

churros. Mix in the churros until well dispersed and then return to the freezer.

2. After about 3 hours, scoop the ice cream into balls as big as you like. I prefer mine about 8cm in diameter. Place them on a tray and return to the freezer to set completely.

3. Meanwhile, put the crushed cornflakes on a plate.

4. When the ice cream balls are hard, remove them from the freezer. Roll them briefly in your hands and then roll them immediately in the cornflakes to coat them completely.

5. Serve immediately with a spoon of chocolate ganache sauce and a dusting of cinnamon, or return them to the freezer for later.

SPAIN

ROASTED PEACH GAZPACHO

By Mokgadi @juicydelicioussa

Serves 4-6

INGREDIENTS

• 400g peaches, peeled and chopped

• 100g ripe tomatoes, chopped

• 1 red pepper, deseeded and chopped

• ½ cucumber chopped

• 1 chilli finely chopped

• 1 garlic clove, finely grated

• juice of 1 lemon

• 1 tablespoon fresh mint, finely chopped

• 1 tablespoon parsley, finely chopped

• 1 teaspoon sugar

• salt and pepper to taste

• 1 peach, peeled, pitted, and

chopped

For the salsa topping (optional)

• 40g cucumber, chopped into small cubes

• 1 teaspoon mint, chopped

• 1 teaspoon parsley, chopped

METHOD

1. Preheat oven to 200°C.

2. Place half of the peaches on a roasting tray and roast them for 15 minutes until slightly browned.

3. Remove the peaches from the oven and allow to cool.

4. Place all the ingredients including the roasted peaches in a blender or food processor and blend until the fruit and vegetables are finely blended.

braaied meat, sliced

• 2 cooked corn cobs, kernels cut off

• 1 spring onion, thinly sliced

5. Check and adjust the seasoning to your taste.

6. Spoon into a jar or bowl and allow to chill in the fridge for 2 hours before serving.

7. Mix the chopped peach, cucumber, and herbs.

8. Serve the gazpacho in glasses topped with peach and cucumber salsa.

• • • •

• 60ml (¼ cup) peanuts

• 1 chilli, thinly sliced (optional)

• Asian salad dressing, to serve

METHOD

1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer for 5 minutes. Drain and cool under cold

BRAAIED MEAT & SOFT-BOILED EGG THAI SALAD

By South African Poultry Association

Serves 4

Preparation t Cooking time: 10 minutes

INGREDIENTS

KITCHEN Kids in the

INTRODUCING KIDS TO THE KITCHEN CAN BE A FUN AND EDUCATIONAL EXPERIENCE! HERE ARE SOME “HOW TO” TIPS TO HELP GET KIDS INVOLVED AND EXCITED ABOUT COOKING.

Safety first

Teach kids basic kitchen safety rules, such as washing hands before cooking, using oven mitts, and staying away from hot surfaces. Show them how to safely use age-appropriate kitchen tools like knives (if they are old enough), peelers, and graters.

Simple recipes to start with

Choose simple recipes that are easy for kids to follow, such as sandwiches, salads, pasta dishes, or fruit salads. Gradually introduce them to more complex recipes as they gain confidence and skills.

Meal planning & shopping

Involve kids in meal planning by letting them choose recipes or ingredients they want to try. Take them grocery shopping and let them help pick out fresh produce, meats, and other ingredients.

Preparation & cooking techniques

Teach kids basic cooking techniques like washing and chopping vegetables, stirring ingredients in a pot, or mixing batter. Show them how to measure ingredients properly using measuring cups and spoons.

Baking & decorating

Baking can be a fun activity for kids. Start with simple recipes like cookies or muffins. Let them get creative with decorating cupcakes or cookies using icing, sprinkles, and other toppings.

Exploring different cultures

Introduce kids to different cuisines from around the world by making dishes like tacos, stir-fries, or sushi rolls together. Talk about the cultural origins of the dishes and the ingredients used.

Clean-up & kitchen etiquette

Teach kids the importance of cleaning up after cooking, including washing dishes, wiping down surfaces, and putting away ingredients. Encourage good kitchen etiquette, such as taking turns, listening to instructions, and respecting each other’s space.

Making it fun

Turn cooking into a fun experience by playing music, wearing aprons, or creating themed cooking sessions (like a pizza night or taco bar). Use cooking as an opportunity to bond with kids and create lasting memories together.

DESS E STR DEC A TNED

BRANDY PUDDING

By Chefs Training & Innovation Academy

Prep Time: 45 minutes

INGREDIENTS

• 50g chopped dates

• 5ml bicarbonate of soda

• 100ml boiling water

• 190g cake wheat flour

• 1ml salt

• 3ml baking powder

• 125g butter

• 200g caster sugar

• 2 eggs

For the syrup

• 100g brown sugar

• 80ml water

• 30g butter

• 1ml vanilla essence

• 50ml brandy

METHOD

1. Preheat oven to 180°C (nonconvection oven) or 160°C (convection oven) and prepare a baking dish of approximately 15cm x 22cm x 3cm.

2. Chop the dates on a chopping board and place them in a small bowl. Sprinkle the bicarbonate of soda over the dates, and then pour boiling water on just to cover them. Leave to soak and soften. You might not need the entire 100ml of water.

3. Sift the cake flour, salt and baking powder together, and set aside.

4. Place the butter and caster sugar in a large mixing bowl. Using a hand mixer or stand mixer, cream the butter and sugar together until the mixture is pale yellow, light and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice during the mixing time to ensure all the sugar and butter are creamed.

5. Gradually add the eggs and mix through. You will notice that the mixture will split, that is due to the incorporation of the eggs.

6. Add the dry ingredients to the

butter mixture and fold them in. Lastly, fold in the soaked dates with the soaking liquid to make it into a soft batter consistency. If it is too stiff, add more of the water.

7. Place the batter into the prepared baking dish and bake for 35 minutes, or until golden and cooked through. Test by inserting a testing needle into the centre of the pudding. If the needle comes out clean, the pudding is baked through, if not, then add another five minutes to the baking time and test again.

8. While the pudding is baking, place all the syrup ingredients into a medium-sized pot and bring it to a boil.

9. Once the pudding is cooked through, pour the hot syrup over the baked sponge and leave to soak.

10. Serve hot or cold as desired.

My Ouma often used to make a pineapple upside-down cake for dessert at family gatherings. This is my take on her original.

NAARTJIE & RASPBERRY UPSIDEDOWN CAKE

By Lucy Markewicz

Serves: 2-3

INGREDIENTS

• 2 eggs

• 160ml (⅔ cup) caster sugar

• 125ml (½ cup) oil - use olive oil for a unique flavour

• 1 teaspoon rose water

• 330ml (1⅓ cups) flour

• 5ml baking powder

• 125ml (½ cup) full cream yoghurt

• 6-7 small naartjies

• 100g punnet raspberries

For the syrup

• 45ml honey

• 125ml boiling water

• 1 teaspoon rose water

• full cream yoghurt for serving

METHOD

1. Grease and flour a 20cm loose bottom springform tin.

2. Preheat the oven to 180°C.

3. Whisk the eggs until fluffy and then add the sugar and beat until the ribbon stage.

4. Whisk in the oil for a couple of minutes.

5. Sieve in the flour and the baking powder, folding in with a spatula.

6. Fold in the yoghurt.

7. Peel and slice the naartjies into halves across the segments.

8. Lay the naartjies halves cut side down into the baking tin and fill in the gaps with the raspberries.

9. Spoon over the cake batter making sure it’s nice and level.

10. Bake for 45 minutes or until a skewer comes out clean.

11. While the cake is baking make the syrup. Place the honey, water, and rose water into a small jug and stir to combine.

12. Remove the cake from the oven and allow to cool before removing from the tin and placing it upside down on a serving platter.

13. Brush the fruit with the syrup, keeping some to pour when serving, you can make more of the syrup if you want an extra syrupy feel.

14. Slice and serve with full cream yoghurt.

This rich baked pudding is one for chocolate lovers. I’ve baked them in individual ramekins but you can make one large pudding if you prefer.

SAUCY CHOCOLATE & COCONUT PUDDINGS

By Teresa Ulyate from her recipe book “Cupcakes and Couscous”

Serves 6

Cooking time: 30 minutes

Prep time: 20 minutes

INGREDIENTS

For the chocolate pudding

• 250ml (1 cup) cake flour

• 7.5ml (1½ teaspoons) baking powder

• 200ml caster sugar

• pinch of fine salt

• 50ml cocoa

• 125ml (½ cup) desiccated coconut

• 50g butter

• 1 large egg

• 180ml (¾ cup) milk

• 5ml (1 teaspoon) vanilla extract

• 100g dark chocolate, chopped into small chunks

• cream or ice cream, to serve (optional)

For the chocolate sauce

• 250ml (1 cup) treacle sugar

• 50ml cocoa powder

• 250ml (1 cup) boiling water

METHOD

1. Preheat your oven to 170°C. Grease six 250ml ramekins and place them on a baking tray.

2. Sift the flour, baking powder, sugar, salt and cocoa into a bowl. Stir in the coconut.

3. Melt the butter and add to the dry ingredients with the egg, milk and vanilla. Mix until just combined, then stir in the dark chocolate.

4. Divide the batter between the ramekins. Make the sauce by combining the sugar, cocoa and water and whisking until smooth. Carefully pour some sauce into each ramekin (it will sit on top of the batter).

5. Place the baking tray in the oven and bake for 30 minutes, or until the cake is cooked

through. When you dig your spoon into the ramekin a dark, rich sauce will be hiding at the bottom! Serve warm with cream or ice cream.

OREO ICE CREAM

By Zanele @cookingwithzanele

Serves 6

INGREDIENTS

• 2 cups fresh cream

• ½ cup condensed milk

• 8 Oreo cookies, crushed

METHOD

1. In a bowl, using an electric hand mixer, whisk the cream until it is thick. Fold in the condensed milk and crushed Oreos.

2. Cover with cling wrap, making sure that it touches the surface of the mixture.

3. Transfer to a freezer-safe container, and freeze for 2 hours, or until set.

DARK CHOCOLATE & BANANA

BRAAIBROODJIES

WITH MAPLE SYRUP WHIPPED CREAM

By Greg Gilowey and Karl Tessendorf

These braaibroodjies have been known to convert non-bananaeating folk into banana-devouring

savages.

Feeds: 4–6

Prep: 20 minutes

Cook: 15 minutes

INGREDIENTS

For the broodjies

• 10 slices oat and honey bread

• 1 cup melted butter

• 4–6 bananas (depending on size), sliced into rounds

• 1 slab Lindt 70% dark chocolate, grated

• 1 slab Lindt 70% dark chocolate, chopped

For the maple syrup whipped cream

• 1 cup whipping cream, cold

• ½ teaspoon vanilla essence

• 1 teaspoon ground cinnamon

• ¼ cup maple syrup

METHOD

1. To make the broodjies, spread out the bread slices, making sure each one has a partner, and brush with melted butter. Add the banana rounds in a layer and evenly sprinkle over

the

2. To make the cream, whip the cream in a large bowl until

peaks begin to form. Fold in the vanilla, cinnamon and maple syrup and whisk until stiff peaks form.

3. Put the foil-wrapped broodjies on the grid over medium-heat coals for about 5 minutes per side. This will melt all the

The subtle oak & vanilla notes in Maison Shiraz will complement the richness & depth of our heritage month dark chocolate dessert. These flavours can add complexity to the dessert pairing without overwhelming it.

www.maisonestate.com

@maisonwinery

Price: R2040 for a box of 6 bottles

goodness together inside the broodjies. Then take the broodjies out of the foil, arrange them in a flip grid and braai until golden brown. Serve with whipped cream and try not to eat them all before you share them with your mates.

PAIR WITH

Maison Shiraz

Scan me and save this recipe on your phone

grated chocolate, followed by the chopped chocolate. Pop the tops on the sarmies, then brush both sides with butter and wrap them individually in foil.

The impact of stress on mental wellness and cognition

While modern medicine often focuses on mental illness, it is time for us to focus on brain health. Declining cognition, poor mood, stress and anxiety are areas of high concern. The relationship between these conditions is deeply interconnected, with stress and anxiety decreasing cognitive function, learning, and memory. Conversely, cognitive difficulties can also contribute to increased stress and anxiety.

Introducing Zembrin®: a natural solution Zembrin®, a botanical ingredient originating from Sceletium plants in South Africa, offers a natural solution to these pressing brain concerns. For centuries, the San and Khoi people of South Africa have consumed Sceletium plants, the source of Zembrin®, for its stressrelieving and mood-enhancing properties. Modern medicine has validated these traditional uses through eight pilot double-blind, placebo-controlled clinical studies.

There are multiple benefits to using a brain health product that contains Zembrin®

The studies confirm that:

• Zembrin® improves cognitive memory, slowing down cognitive decline.

• Zembrin® improves processing speed, improving the brain fluency. Helping you to receive, understand and respond to information.

• Zembrin® improves cognitive flexibility, which boosts the ability to adapt behaviour and thinking in response to the environment.

• Zembrin® improves complex attention, thereby boosting attention and focus.

• Zembrin® improves psychomotor speed, boosting speed of thinking and/or integration of speed of thinking with rapid motor actions.

• Zembrin® improves executive function, boosting working memory, attention control, response inhibition and concept formulation.

• Zembrin® enhances mood.

• Zembrin® reduces anxiety.

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Why Choose Zembrin®?

Zembrin® is produced using efficient extraction technology, resulting in a low-dose, potent, and stable ingredient. Its neutral chemistry makes it adaptable for use in various consumer products, including beverages, supplements, and foodrelated products. As a natural, evidence-based solution, Zembrin® is an excellent addition to brain health products.

The Sceletium plants used in the production of Zembrin® are cultivated exclusively for HG&H Pharmaceuticals (Pty) Ltd, the proprietary owners of Zembrin®, and no other company. Due to commercialisation, it is not sustainable to conduct wild harvesting. Realising this, HG&H Pharmaceuticals (Pty) Ltd committed to using only cultivated plant material in the production of Zembrin® to avoid depleting wild plant stocks and ensure consistent product quality.

A royalty is paid to the South African San Council on all Zembrin® sold, in recognition of the contribution of their indigenous knowledge to the development of Zembrin®

Conclusion

In today’s world, where stress and mental wellness struggles are prevalent, Zembrin® offers a natural, effective solution. By incorporating Zembrin® into brain health products, individuals can improve their cognitive function, wellbeing, and resilience. Embracing this ancient botanical ingredient can help us move forward in addressing modern brain health concerns.

www.shipnsip.co.za @survivorwines Price: R150 The creamy texture & caramelised sugar of the Chef Aiden Pienaar Dessert would contrast nicely with the wine’s vibrant acidity, while the addition of strawberries in the dessert complements Survivor Grenache Rosé’s strawberry & candy floss aromas, creating a balanced & enjoyable pairing of flavours & textures.

Survivor Grenache Rosé

LAZY TRES LECHES

(Milk Cake)

By Aiden Pienaar

Not all of us have the time or the inclination to bake, so here’s a hack to make your life simpler and easier. And the best part? It’s as delicious as if you had slaved away for hours. The secret is to use the best brioche you can find, preferably a day old.

Serves: 4

INGREDIENTS

• 650g brioche loaf

• 125ml full-cream milk

• 125ml evaporated milk

• 125ml condensed milk

• icing sugar mixed with ground cinnamon for dusting

• whipped cream spray and fresh berries for garnishing

METHOD

1. Cut the brioche loaf into 3cmthick slices and lay them in a single layer in a serving dish.

2. Mix all three types of milk

YOGHURT, MANGO & HONEY ICED LOLLIES

By Rediscover Dairy

Try a blend of a seasonal fresh fruit and plain full-cream yoghurt with honey for a delicious, healthy treat that the whole family will love.

Serves: 6

INGREDIENTS

• 1½ cups double-cream yoghurt

• 2 tablespoons honey

• ⅓ cup of mango purée (or use any seasonal fruit purée)

METHOD

1. Mix the honey and yoghurt in a bowl.

2. Purée the fruit.

3. Add a layer of the yoghurt mix to the ice lolly mould, followed by a layer of fruit purée.

4. Repeat until the mould is full.

5. Add sticks to each lolly.

6. Freeze for 3 to 4 hours.

Price: R195

in a small bowl until well combined, then pour over the brioche slices. Allow the milk to soak right through, forming a puddle on the bottom of the dish.

3. Spray some whipped cream on top, dust with cinnamon icing sugar and garnish with fresh berries.

TOP TIP:

If you can’t find brioche, you can use a store-bought vanilla sponge cake.

Lanzerac Chardonnay's gentle oak flavours & bright acidity of this lightly wooded Chardonnay beautifully balance the creamy richness & tropical sweetness. Its citrus & vanilla undertones lift the honey's delicate notes, creating a harmonious & refreshing pairing.

Scan me and save this recipe on your phone PAIR WITH Chardonnay

UNEXPECTED matches made in BEVERAGE

CHECK OUT THESE WEIRD DRINK MIXES THAT TASTE GREAT! INSTEAD OF STICKING TO THE USUAL, TRY SOMETHING DIFFERENT AND EXCITING. HERE ARE SOME INTERESTING COMBINATIONS TO TRY IF YOU’RE FEELING ADVENTUROUS.

1 MALIBU + CREAM SODA

Malibu’s tropical white rum usually teams up with Coke, but for a change, try it with a classic soft drink like cream soda. You might be surprised by the delightful combination!

3 TEQUILA + CHAMOMILE TEA

You might not think of mixing tequila with chamomile tea, but give it a try. It’s actually a great combo that deserves more attention!

5 MALIBU + STERI STUMPIE

The chocolate and coconut flavours go surprisingly well together, and you can have it cold or warm, depending on what you prefer.

CRANBERRY JUICE + GINGER ALE

The juice marries well with the sweet ginger ale making it a killer mocktail. We love it! Refreshing, sweet, tart, and flavourful.

2 VANILLA VODKA + PINEAPPLE

Mixing Vanilla Vodka with pineapple juice might sound basic, but the fruity tartness of the pineapple goes surprisingly well with the smooth vanilla flavour.

4 FRANGELICO + CITRUS VODKA

Mixing Frangelico with Absolut Citron might not seem obvious, but it tastes surprisingly like birthday cake with its hazelnut and lemon flavours.

RED WINE + COCA COLA

You usually drink red wine straight, but if you have an affordable Merlot, try mixing it with Coca-Cola. It’s not something you’d do with an expensive bottle, but it adds a fun twist to your drink

7

6 APPLETISER + CHAI TEA

Brew some spiced chai tea, let it cool, then mix with Appletiser for a refreshing mocktail.

CLA S S I C

D R I NKS

TOP TIP

To make a simple sugar syrup, dissolve 1 cup white sugar in 1 cup (250ml) warm water over low heat, stirring all the time. Allow to cool, then add to the ginger beer in small quantities, tasting as you go.

GINGER BEER

By Chef Mbombi

Homemade ginger beer is so different from commercial versions that you just have to try it. Unlike other home brews, it only needs to ferment for 24 hours, making it the perfect choice for those crazy weekends when the whole family decides to visit!

Prep time: 45 minutes (+ 1 day fermenting time) Makes: 5 litres

INGREDIENTS

• 5 litres water

• 250g fresh ginger, peeled and chopped

• 4 lemons or limes, peeled and juiced (retain the peel and pips)

• 2 cinnamon sticks

• 3 whole cloves

• 5 slices fresh pineapple

• 300g sugar

• 1 sachet (10g) instant dry yeast

METHOD

1. In a large pot, combine the water with the fresh ginger, lemon or lime, peel and pips, cinnamon sticks, cloves and pineapple. Bring to a boil then lower the heat and simmer for 30 minutes.

2. Set aside until cool, then add the sugar and instant yeast. Stir well and cover loosely with a lid or clean cloth.

3. Set aside in a warm place for 1 day to ferment.

4. Strain and decant into clean containers. Check for sweetness; if necessary, add small quantities of sugar syrup (see below) and stir well. Place in the fridge to chill before serving.

HOT GINGER, HONEY & LEMON DRINK

By Chef Mbombi

Prep time: 20 minutes

Serves: 2

INGREDIENTS

• 500ml homemade ginger beer

• 2 tablespoons honey

• 1 tablespoon finely chopped fresh ginger

• 1½ teaspoons ground turmeric

• 1 slice of lemon

METHOD

1. Place all the ingredients in a pot over medium heat and simmer for 15–20 minutes.

2. Strain into a mug and drink hot. (You can reheat it in the microwave if necessary).

Ginger Beer Cocktails

MOSCOW MULE

1 shot Vodka ½ shot fresh lime juice

Fill the glass with ginger beer

RUM SWIZZLE

1½ shots dark rum 1 shot triple sec juice ½ shot lemon juice

Fill the glass with ginger beer

IRISH MULE

2 shots Irish whiskey ½ shot fresh lime juice

Fill the glass with ginger beer

SOUTH AFRICAN COCKTAILS 101

by The International Hotel School

PINA COLADA

A drink that originated in Puerto Rico makes for an irresistible tropical taste. This drink recipe is a combination of pineapple, coconut and rum. This tempting drink is really very simple to make.

INGREDIENTS

• 1 ½ cups of ice

• 1 ½ cups of frozen diced pineapple

• 1 ½ cups of white rum

• 2 parts pineapple juice

• 2 parts coconut cream

• 1 part dark rum

• a slice of pineapple

METHOD

COSMOPOLITAN

If you’re a regular at hosting parties and dinners, this one is a crowd favourite and had to be on our list. It gained popularity when Dale DeGroff got one into the hands of Madonna at the Rainbow Room, after that it was the drink everyone wanted to be seen sipping on. It’s a drink that is simply stated to be the best vodka sour on the market. This drink recipe is a timeless classic.

INGREDIENTS

• 1 cup vodka

• ½ cup triple sec

• ½ cup cranberry juice

• ¼ cup freshly squeezed lime

• 1 small lemon to garnish

METHOD

1. Pour all ingredients into a cocktail shaker with ice.

2. Shake well and pour through a strainer into 4 martini glasses.

3. Garnish with lemon peel.

1. Put the ice, frozen pineapples, juice, coconut cream, white rum and dark rum into a blender. Blend until a smooth consistency is achieved.

2. Pour the drink into 2 glasses and garnish the rim with the pineapple slices.

MANHATTAN

This drink recipe is believed to date back to the late 1800s and is made with a mixture of whiskey, sweet vermouth and a dash of bitters. Traditionally rye whiskey was used to create this much-loved drink, which led to Canadian whiskey finding its way into many a Manhattan. In the last century, bourbon has become the whiskey of choice.

INGREDIENTS

• ice

• 2 parts whiskey

• 1 part sweet vermouth

• 1-2 dishes of bitters like Angostura

• an orange peel

• real maraschino cherries, made by combining 1 cup of maraschino liqueur with 1 pint sour cherries, stemmed and pitted (use a tin of cherries and drain the syrup)

METHOD

1. Add whiskey, vermouth and bitters to ice in a cocktail shaker and blend.

2. Rub the orange peel around the rim of the cocktail glass.

3. Strain the drink into the glass.

4. Add 1 or 2 maraschino cherries and enjoy (serves 1).

IRISH COFFEE

This classic drink recipe was concocted by Joe Sheridan, a mixture of Irish whiskey with rich black coffee created what we now call the Irish Coffee cocktail. This drink requires a little more effort than just adding things to a blender. It is a carefully constructed hot coffee drink. Best enjoyed on chilly evenings, this steaming cup of sweet goodness will leave you constantly craving it.

INGREDIENTS

1 cup of freshly brewed hot coffee

1 tablespoon of brown sugar

1 part Irish whiskey heavy cream

METHOD

Fill a footed mug with hot water to preheat then empty. Pour your piping hot coffee into the glass until ¾ full. Add brown sugar until completely dissolved. Blend in the Irish whiskey. Add a dollop of heavy whipped cream on top (serves 1).

MOJITO

The Mojito was born in Havana, Cuba. There are many variations to this drink recipe, however there are 5 main ingredients: mint, rum, powdered sugar, lime and club soda. This is a very refreshing drink to get you through all those blistering hot summer nights.

Lacor Aluminium

Cream Whipper 500ml R1100

www.bankskitchenshop.co.za

INGREDIENTS

• ice • 6 parts light rum

• 12 mint or spearmint springs broken apart

• 6 tablespoons lime juice

• 4 tablespoons sugar

• club soda

• 4 slices of lime

METHOD

1. Place ice in beverage shaker, add in the rum, the broken sprigs of mint, lime juice and sugar.

2. Shake well and serve over ice in a highball glass.

3. Top off each glass with a slice of lime and a sprig of mint leaves (serves 4).

Scan me and save these recipes on your phone

pinotage

Get ahead of the celebration: buy your Pinotage now for the 100th Anniversary Toast!

Get ready to celebrate a century of Pinotage! As we approach its 100th anniversary next year, now’s the perfect time to snag a bottle of this iconic South African wine.

Born in 1925 from the creative genius of Abraham Izak Perold, Pinotage is a unique hybrid of Pinot Noir and Hermitage (known today as Cinsault), designed to thrive in South Africa’s diverse terroirs.

Dive into its bold, rich flavours; think dark fruit, coffee, and chocolate, with occasional smoky or tarry notes. It’s a taste journey in every sip.

International Pinotage Day is observed on the second Saturday, 12th October.

Pinotage shines with hearty dishes like braaied meats and rich pasta; ideal for your next dinner party.

While rooted in South Africa, Pinotage is also making waves in regions like Australia and the U.S., expanding its fan base.

Buy your bottles of Pinotage now, as next year’s 100th anniversary will be the perfect moment to uncork and celebrate this iconic South African wine!

Raka

The Raka Pinotage has a ruby red colour with purple rim. Luscious dark berries and ripe fruit on the nose. Red cherry and vanilla spiced on the palate with oak flavour that rounds off the wine.

www.rakawine.co.za

R125

Manley

Pinotage 2021

Enjoy notes of violets, dark cherry, blood plums, slight dragon fruit and ripe blackberry complemented by some leather, nutmeg, and ground cinnamon on the nose. It shows well rounded slightly dusty tannins coming from new oak usage.

* Gilbert & Gaillard International Challenge 2024 - Double Gold

www.manleywineestate.co.za

R220

Durbanville Hills

Collectors Reserve The Promenade

Pinotage 2022

Elegant with silky tannins; fullflavoured with concentrated sweet fruit and hints of cinnamon which lingers long after the last sip. Trophy winner for Pinotage at the 2024 Trophy Wine Show.

www.durbanvillehills.co.za R155

La Cave

Alluring aromas of cinnamon, cherries, wild strawberry, raspberry and cedar wood dominate the nose. The wine has a delicious, juicy fruit profile with complex flavours of ripe plums, black cherries, nutmeg and cloves. The ripe tannins are well integrated and complement the elegant nature of the wine. Flavours of cranberries on the aftertaste, with a long, dry finish.

www.lacave.co.za R240

The Crossover Pinotage 2020

This Pinotage shows real finesse with hints of dark fruit and oak on the nose, a velvety palate and well-integrated tannins.

www.ricketybridge.com R850

Leopard’s Leap

Special Edition Pinotage 2022

This Pinotage displays a beautiful rich purple colour with a bright crimson red hue. The nose is packed with bursts of mixed berry compote aromas and soft nuances of oak and vanilla that intertwine with juicy red fruit flavours to provide structure and length, soft tannins and an elegant finish

www.leopardsleap.co.za R125

The Fatman Pinotage

This captivating Pinotage Wine makes a memorable impression, with layers of succulent red fruit, oak spice and supple tannins.

www.oldroadwinecompany.com R600 (case of 6)

Hey Dave!

Thando from Bloem: Hey Dave, what’s your go-to wine for impressing a date without breaking the bank? Hi Thando - I think it’s good that you don’t break the bank to impress, I would go with a glass of Riesling or some Bubbles. Both offer a palate opener and set you up for the rest of the date, not too sweet and not too dry.

Jaclyn from Cape Town: What’s the most bizarre wine-related story you’ve ever heard, Dave? Hello Jaclyn, I find that when you see people drinking Blue Wine and tasting white Merlot or white Cabernet Sauvignon. I get that you need a point of differentiation. But why alter the colour and its natural state. I don’t want to drink purple beer.

Kerry from Fourways: Hey Dave, can you really store leftover wine in the fridge for days, or should we just drink it instead? Howzit

Welcome to ‘Hey Dave’! It’s a fresh new column all about wine. I’m Dave, your average Joe and a passionate wine enthusiast (aka super professional wine drinker). In this Q&A, I share real wine stories and practical knowledge that everyday people can use. Join a community eager to learn and impress friends with your newfound wine wisdom.

Kerry, yes you can for sure. 2-3 days taking a sip every now and then to see how it's drinking still. Alternatively find someone to share it with you, unless it’s too good then scoff it all yourself.

Rahul from Knysna: Dave, what’s the most common mistake people make when tasting wine, and how can we avoid it? How ya doing Rahul, don’t listen to anyone around you and what the're saying. This will influence your decision making. Close your eyes, use all you're 6 senses. Yes, you read right, 6! The 6th Sense is your Spidey-sense. If you brave enough, close your eyes and have a small taste. You will have that pure moment with wine that only the 2 of your share. Back yourself and your experience with the product.

Ayanda from Joburg: Can you give us a cheat sheet for wine terms? What’s the difference between “crisp” and “zesty,” Dave? Ayanda great to hear from you: I think the difference is just the way they sound. We all have a little creativity in us, here’s the chance to use it. There isn’t a wrong answer though, so you're safe. But here’s a tip… read a quick thesaurus on those 2 words before the tasting and you're set!! People love your vibrant, sparkly, lively, upbeat, awake, spicy, sexy input.

Janes from Onrus: Hey Dave, what’s the best way to look like a wine expert at a party?

Hi Janes – I have a good one. Bring your own glasses to drink out of. Make sure you have a story to tell with that. #famous. Who knows maybe the host will open something decent to put in those glasses.

Leila from Durban: Dave, can you recommend a wine that pairs perfectly with Netflix and

pizza?

Hello Leila, yeahhh, some sexy Pinot Noir or Grenache Noir. In the fridge for 20mins. If you're having pizza with lots of toppings, you feel me, go for a Syrah.

Siya from Pretoria: Is it okay to drink wine with ice, or is that a major faux pas, Dave?

Whatsup Siya, your wine, your call. I definitely do it. Depends on time of year and if your wine has been stored correctly. But just a small piece on reds or wooded whites. Rosé? Blend that in a blender with some strawberries and a splash of red juice. Can you say FRO/ ZAY!!

Ali from Cape Town: Hey Dave, what’s the most overrated wine trend you’ve seen lately?

Well hello Ali, great question. Answer: Waiting for a Special Occasion to open up that bottle of wine. The occasion is opening it!! Just freaking do it, then tell that story.

*Got burning wine questions? Send them to editor@essentialflavours.co.za and let’s spread the love of wine to all you wine-curious readers.

**Hey Dave column brought to you by the man, the legend @spiderpigwines

Chacma baboons, our vineyard’s cheeky connoisseurs, visit our vineyards frequently to pilfer the ripest grapes. While their antics may frustrate us, the grapes that survive their selected harvest result in wines of unparalleled character.

As these wild animals were here long before us, we donate a percentage of every bottle of Baboon Rock sold to Baboon Matters, a dedicated conservation organisation.

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GOURMET NUTRITION AT YOUR FINGERTIPS: meal kits for modern lifestyles.

IN OUR FAST-PACED WORLD, MEAL KITS HAVE COMPLETELY CHANGED THE WAY WE EAT. THESE HANDY SERVICES DELIVER NUTRIENT-PACKED MEALS RIGHT TO YOUR DOORSTEP OR OFFICE, MIXING CONVENIENCE WITH HEALTHY EATING.

Meal kits make cooking a breeze by providing pre-portioned ingredients and easyto-follow recipes; or, if you prefer, pre-cooked meals you can simply pop in the microwave. No more stressing over meal planning or grocery shopping, and you won’t have to worry about overeating because the portions are just right.

Plus, these kits focus on fresh, highquality ingredients, so you get meals that are both tasty and packed with essential nutrients.

However, meal kits aren’t just for home kitchens; they’re also becoming a hit in office settings. Companies are using them to offer employees quick and healthy meal options during hectic workdays. This

trend shows how important good nutrition is for staying productive and feeling great.

As meal kit services keep evolving, you can look forward to even more options tailored to specific dietary needs. Whether you are gluten-free or keto, meal kits are making it easier than ever to enjoy nutritious, gourmet food without the fuss.

YOUR SOLUTION TO

SOLUTION TO

YOUR SOLUTION TO SULPHITE SENSITIVITIES

SULPHITE SENSITIVITIES IN ALL WINES

IN ALL WINES