Essential Flavours - Volume 3 I Issue

FOOD SERVICE

Tartlets made of natural ingredients

Tartelettes made of natural ingredients

• Ready to use, made with 100% Swiss Butter

• Dry storage (not required to freezer store)

• 14 Month Shelf Life (from date of manufacture)

• Available in Sweet, Savoury and/or Choco

• Bake stable – suitable for hot and cold applications

Editor's letter

Hello, food and wine enthusiasts!

In this edition, we’re diving deep into the world of culinary passion and exploring how a career as a chef can transform your life. For many, cooking is more than just a job – it’s a calling. From creativity and excitement to challenges and rewards, we’ll share 10 reasons why you might want to pick up a chef’s knife and embrace the heat of the kitchen. Whether you’re already in the industry or considering a career shift, we’ve got the inspiration you need to spice things up!

Contact us:

Tel: 011 468 2829

Email: info@sycrodistribution.com www.sycro.co.za

Speaking of spice, this issue also takes you "Behind the Apron", where we spotlight Chanel Brink, a culinary gem from Durban. Chanel’s journey from MasterChef SA finalist to trailblazer on the local food scene is nothing short of inspiring. Her dedication to her craft and the flavours she creates will leave you hungry for more.

As International Burger Day approaches, we’re tracing the history of the burger – once a fast-food staple, now a global comfort food phenomenon. Get ready for a delicious journey through its origins and the unique twists it has taken worldwide.

And because food is more than just fuel, we’re sharing the best comfort foods to lift your spirits and boost your mood. Plus, with the changing season, we’ve got tips on growing your own veg and herbs to elevate your home-cooking game.

So, let’s raise a glass to good food, great wine, and the culinary adventures ahead!

Bon appétit, Editor-in-chief editor@essentialflavours.co.za

@essentialflavours

Switz erland

Contents Autumn 2025

Culinary mishaps

Homemade pantry essentials

Autumn-inspired soups

Veggie garden

The spud story

Comfort food – The burger

That Braai Guy

Wine vocabulary

Extra virgin olive oil

Turn up the turmeric

Emotional eating

Versatile avocados

Fried fish

Ocean cookbook 2025

Lighter red wines

Pet nutrition

Career

ESSENTIAL RECIPES - BEEF

Deconstructed boerie roll

Hoisin short rib with cucumber salad

Spicy jalapeno & beef mince samosas

Oxtail stew

Filet mignon with garlic-herb butter

Cheese & peppadew burger sliders

Cheese & chakalaka beef

& caprese sticks

garlic tikka masala

Kiwi

Lamb shank

Yoghurt, garlic & herb marinated lamb chops

Glazed lamb on a bed of creamy spinach mash

Pan-seared lamb chops with mint yoghurt sauce

Creamy prawn

Sesame prawn sliders

Pilchard pasta

Fried fish

Quick

- PORK

Pork & apple meatballs in Thai red curry

Panko & parmesan-crusted pork chops with papaya salsa

Braaied pork neck steaks with grilled sweetcorn

Chorizo fresh garden salad with garlic yoghurt & herbs dressing

Mango & pork fillet fajitas

Smothered pork chops

Tropical breakfast granola tarts

Maas flatbread

Rose-harissa cauliflower with seeded lemon dukkah

Avocado frittata with sundried tomatoes,

Basil potato salad

Spinach & feta rolls

Mango & noodle sesame salad with Asian flavours

Homemade garlic bread

Butter scones

French toast

ESSENTIAL RECIPES - DESSERTS

Deconstructed hot cross bun

caramel slice

Semifreddo Alla Cassata

Kondensmelk-crème caramel

Kourabiethes

Peanut butter Mochi brownies

Cream puffs topped with strawberry slices

Vanilla snow cookies

White chocolate cheesecake

ESSENTIAL RECIPES - DRINKS

Mango virgin margarita granita

The ultimate Negroni recipe

Espresso martini

Gemere (Ginger Beer)

Old fashioned

French kiss

Orange & mint drink

Grape frizz

Mango virgin mojito cocktail

Just peachy – Bartender

Rooibos high ball

PUBLISHER/EDITOR: Elroy van Heerden-Mays

EDITOR: Milou Staub

SUB-EDITOR: Sameena Amien

CONTENT MANAGER: Wadoeda Adams CONTENT ASSISTANT: Ketsia Makola CONTRIBUTORS

DESIGN & LAYOUT Shaun van Heerden-Mays

Bramley / Tia Arendse

PROJECT MANAGERS: Wendy Navarra / Taryn Scott

DIGITAL AND SOCIAL MEDIA Kyla van Heerden / Juhi Rampersad

CHIEF FINANCIAL OFFICER: Shaun van Heerden-Mays

SUBSCRIPTIONS: Shihaam Gyer RETAIL DISTRIBUTION: On The

Behind the apron

We spotlight Chanel Brink (@CookingWithChanel_SA) a culinary talent from Durban. With a chef as father and a deli-loving mother, food runs in her veins. A MasterChef South Africa finalist and second runner-up, Chanel’s passion for cooking has made her a standout name on South Africa’s food scene. Join us as we explore her journey, inspirations, and creative recipes.

1

What was it like growing up in a foodie family? Did you always feel destined to follow in your father’s footsteps as a chef?

Growing up in a foodie family is where my love for food first began. Food was at the centre of our family gatherings, and I loved watching my grandmother spend hours creating feasts in the kitchen. The busy atmosphere, filled with enticing smells and sounds, felt like a symphony to me. Sharing meals with my family created lasting memories. My mother, the family baker, would make treats for us every week. I remember being fascinated by how she transformed simple ingredients into delicious baked goods. When I was old enough, she encouraged me to bake on my own. Although I never imagined I would follow in my father’s footsteps to become a chef, I always hoped to pursue a career in the culinary arts.

2

Your father initially questioned your decision to pursue a career in food – how did you prove him wrong, and what’s his opinion now?

My father, a chef, knew firsthand how challenging the culinary industry could be. The long hours, the need for a thick skin, and the harsh criticism made him doubt that I would thrive, especially as an introvert. But everything changed when I entered MasterChef South Africa. Becoming the second runner-up, despite the immense pressure, proved that I had what it takes to succeed in the culinary world.

As a home cook, I had never faced time constraints or highpressure situations, but the competition pushed me beyond my comfort zone, testing my patience, skills, and ability to remain calm under pressure. I even surprised myself with the dishes I was able to create!

3

What role does social media play in your career and how do you use it to connect with your audience?

It has played a huge role in my career, as it’s where my culinary journey first began. During the Covid pandemic I utilised social media and food to connect with others who were facing tough times. Food is not just for sustenance – it evokes nostalgia, memories and comfort, When I launched @CookingWithChanel_SA, my goal was to share this with fellow South Africans. What started as a hobby soon turned into a career and a gateway into the culinary space. I love sharing recipes and teaching others how to cook, and social media has been a fantastic platform for doing so. Additionally, I’ve had the opportunity to collaborate with some incredible South African brands to create amazing dishes.

4

What’s the most surprising ingredient you’ve ever used in a recipe and how did it change the dish?

During a challenge on MasterChef SA, we were tasked with creating a balanced dish using West African spices and ingredients. I discovered Prekese, also known as Aidan fruit, which is commonly used in countries such as Nigeria, Ghana, and Sierra Leone. Although I had never tried it before, its slightly bitter yet sweet paste was exactly what I needed to add depth to my dish. I also wanted to incorporate Zobo, a hibiscus tea from West Africa, into my dessert, so I

prepared a Zobo-poached pear. To complement this, I created a rich muscovado caramel and added the Aidan fruit, which brought an additional layer of flavour that paired perfectly with the caramel’s richness. The result exceeded my expectations, and I was pleasantly surprised by how much the Aidan fruit enhanced the dish. If I ever come across it again, it will certainly be in my shopping basket.

5

Are there any culinary trends or ingredients you’re excited about right now? How do you incorporate them into your cooking?

I’m excited to see African grains like millet, sorghum, and teff becoming more accessible. Sorghum, in particular, is especially versatile – it can be popped for popcorn or ground into flour for baking. Additionally, it’s a sustainable and nutritious option. I’ve been incorporating more African grains into my cooking, primarily using them as flours. For instance, I ground sorghum into flour and used it in a Malva pudding, which gave it an incredible texture and flavour. I also believe that the wider culinary world is starting to notice these grains, with more recipes featuring them on platforms like Pinterest.

Can you share a behind-the-scenes look at a typical day in your kitchen? What’s something people might not expect?

6

A typical day in my kitchen is chaotic. As the owner of a home bakery, I spend my mornings developing new products and testing recipes. This is often followed by food photography in the afternoon, which can extend into the evening. I also create content for my social media and fortunately, this usually doubles as dinner for my husband and me. What people might not expect is that I still maintain a 9-to-5 job. While it can be exhausting, food is my passion, and stepping into the kitchen after work energises me.

It helps me unwind, as I thoroughly enjoy experimenting with flavours and ingredients.

7

What’s a common misconception people have about being a chef or working in the culinary industry?

A common misconception is that being a chef or line cook is the only career path in the culinary industry. But there is much more to it! For instance, food stylists are responsible for plating the beautifully presented dishes often seen in restaurants, while recipe development plays a crucial role in the industry, with developers collaborating with chefs to create innovative dishes. Culinary instructors are essential for training aspiring chefs, and other careers, such as sommeliers, chocolatiers, and food auditors, also exist. The culinary world extends far beyond the realm of chefs alone.

8

Who is the most famous person you’ve cooked for and what did you serve them?

The most famous person I’ve cooked for was Chef Wandile Mabaso, known for his fine dining expertise and visual artistry. During the semifinals of MasterChef SA, I created an interpretation of his signature salmon tartare. Although I didn’t win, cooking for a chef of his calibre was one of the most fulfilling experiences of my culinary journey.

Is there a food or ingredient you absolutely can’t tolerate? How do you navigate situations where it might be included in a recipe or dish?

its high iron content, along with a gamey flavour that I find a bit intense. Nevertheless, I’d use it to make pâté and incorporate it into gravies or meatballs to add depth to the flavour. Rather than shying away from an ingredient, I believe in finding ways to utilise it to add complexity to a dish.

10

Let’s fast-forward to the future.

What’s your dream bio and how would you like to be remembered in the culinary world?

I want to be remembered as someone who didn’t win MasterChef but still achieved success in the culinary world. My story serves as a testament that success isn’t solely about winning a prize. I hope to inspire home cooks to pursue their culinary dreams, regardless of whether they have formal qualifications. My dream bio would read: “Chanel Brink – owner of Brink Bakes and host of Food Network’s top-rated cooking show.”

9

I’m not the biggest fan of beef liver! It’s an acquired taste, and I haven’t quite acquired it yet. However, I’ve learned to appreciate and embrace all ingredients, using them to enhance a dish’s flavours. Beef liver has a strong, mineral taste due to

Bringing fun back to food in 2025

By Grant Bushby

IAccording to our forecast, pistachios will be the leading ingredient in the top food trends for the year ahead.

n the last four or five years, food trends appear to have been influenced by several global factors that brought a certain solemnity and earnestness to the kitchen and the table. This year , however, the predictions are that foodies want to let their hair down and enjoy themselves, and 2025 will see a return to a sense of fun in the world of food.

Whether this involves munching on overstuffed sandwiches for lunch, sipping on exotic ice cream floats and savoury cocktails, or eating more seaweed and frozen dumplings, there are signs that diners are getting

ready to rip up the rule books and enjoy themselves once again. As always, chefs and influential food personalities have breathed new life into some unlikely old favourites, while social media – particularly TikTok – continues to have a significant influence on what we eat.

Supercharged sandwiches

According to National Geographic, some of the biggest food trends forecast for 2025 include "Supercharged sandwiches", which are currently taking over lunchtimes across the UK. One of last year’s most hyped London openings was Sandwich Sandwich, which drew

huge queues for its elaborate and over-the-top creations. In Australia, cafes are hellbent on elevating the humble sandwich to brave new heights by using either thick-cut sourdough, white crustless bread, paninis or ciabatta and piling them high with creatively layered fillings such as spiced sriracha and coriander prawns, chargrilled chicken and olives, or honeyed ham, brie and apple.

Snack evolution

Crisps are the hot new snack on London restaurant menus, with chefs topping handmade crisps with mussels escabeche, dusted with

currywurst spice mix or tossed with Baharat spices, sumac, garlic and parsley. Instant noodles are also back in the limelight thanks to a TikTok trend, which sees them elevated with fancy toppings such as chilli oil, nori and crispy onions. Posh hot dogs, also known as “haute dogs”, will trend this year, according to National Geographic, with Harrods getting in on the act and dishing up gourmet dogs topped with guacamole, chipotle and tortilla chips or truffle mayo, gruyère, fig jam and crispy onions.

Savoury drinks

On the drinks front, soju, a distilled rice spirit popular in South Korea, will make its way across the globe and become popular in bars and restaurants this year, as will savoury cocktails like the spicy margarita complete with a salty tajin seasoning and jalapeno slices, or the Tokyo Bloody Mary, which comes with a wasabi and pickled ginger kick.

FOOD TRENDS

Culinary Studio’s Cape Town campus agrees. “Seaweed is becoming increasingly popular, and we’ll be seeing a lot more of it on menus and in supermarkets. There was a huge escalation in the consumption of seaweed in Europe in 2024, especially in places like Spain. Not only is it the best source of iodine, which helps support the thyroid gland, seaweed is also rich in vitamins K and B as well as iron and zinc. These, along with antioxidants that protect your cells from damage, are some of the key reasons why it is gaining popularity.”

Sustainability

The ongoing move towards a healthier, more sustainable lifestyle among many Saffers convinces Botha that 2025 local food trends will not be

The rise of seaweed

In its food and beverage trends report for 2025, Whole Foods Market highlights seaweed varieties such as sea moss and duckweed as increasingly popular ingredients, acclaimed for their health benefits and sustainable credentials. Charl Botha, a Senior Lecturer at Capsicum

vastly different from those of 2024.

“We’re still looking at a couple of things that will probably be trending for the next few years, including food sustainability, keeping it local and in season, reducing waste in the kitchens and utilising as much of an ingredient as possible – the classic nose-to-tail eating.

Try this at home

INGREDIENTS

• 2 limes

• 1½ litres tomato juice

• 1 tablespoon Worcestershire sauce

• 1 teaspoon wasabi paste

• 1 tablespoon pickled ginger

• ice cubes, to serve

• celery stalks, to serve

METHOD

1. Juice 1 lime (you’ll need 2 tablespoons juice).

2. Whisk lime juice, tomato juice, Worcestershire sauce and wasabi in a jug until combined.

3. Cut the remaining lime into 6 wedges.

4. Thread 1 lime wedge and 1 piece of pickled ginger onto each swizzle stick.

5. Divide ice cubes and celery stalks among six 1½-cup-capacity glasses.

6. Pour over tomato mixture. Top each glass with a swizzle stick. Serve.

Chef’s note: Add ½ cup vodka to the mix for something a little stronger.

Tokyo Virgin Bloody Mary

“Plant-based items will continue to become popular, and I think we will see a lot more healthier items on our menus going forward.”

Chefs in Australia say that vegetarian recipes are some of the fastest-rising search terms on food websites, not only because they're healthier options but also because they are budget-friendly.

Similarly, Botha predicts that there will be a reduction in the use of refined sugar in favour of natural sugars found in fruits and plants, and more gluten-free products on the shelves and on menus.

“With more people being diagnosed gluten intolerant, there has been a rise in the number of gluten-free options, and this has become such a big market that even those who aren’t gluten intolerant buy gluten-free products for health reasons.

“Off the Gluten Path (offtheglutenpath. co.za) in Cape Town offers excellent gluten-free and reduced-sugar products to consumers and also provides glutenfree breads and other baked products to several restaurants and hotels in the city,” he says.

Small appliances, retro desserts and pickles!

In Australia and New Zealand, stores are seeing mini versions of air fryers, rice cookers, waffle irons, jaffle makers, ice cream and slushie makers flying off the shelves, while on the consumables front, the in-crowd are quenching their thirst with ice cream floats but substituting Coke or crème-soda with apéritifs like Aperol.

Also forecast to make an impact are pickles, which will move from being a supporting condiment to charcuterie platters to starring roles in everything from drinks and snacks to salads and mains – even desserts.

FOOD

Asian takeover, and pistachios are a hit

Globally and locally, Asian food will have an impact this year, with a rise in popularity in items such as gyozas (frozen dumplings), guotie (aka potstickers), bao buns and “tissue bread” or 1 000-layer bread – a soft, fluffy milk bread of ultra-thin layers with a crispy exterior.

In the 17th annual Hospitality Trends Report, presented by af&co + Carbonate, the top trend of the year is predicted to be pistachios.

“Able to skew salty or sweet, pistachios are perfectly ambidextrous and made for our Instagram age where colour is compelling. They’re taking the place of almonds and hazelnuts in pastries, and playing a starring role in savoury salads, sauces, drinks, and much more.”

What’s new is their use in every type of dish or drink at every style of restaurant, from an aged Peking duck dish with shallot, Asian pear and Sicilian pistachio butter; to frena, a Moroccan flatbread with pistachio butter, olives and pickled peppers, and marinated beets with a red wine glaze, spiced Asian pear, orange, farmer’s cheese and pistachio za’atar. There's even a pistachio martini served in a wide-mouthed martini glass and filled to the brim with a mixture of vanilla vodka, amaretto or pistachio liqueur, a splash of blue Curaçao, a glug of Baileys and – depending on which bar you’re sitting at – a scoop of pistachio gelato bobbing in the middle of the glass!

“And of course," say Botha, "they are a great source of protein, which is why they have made such an impact in vegetarian and vegan cuisine.”

The report goes on to point out that there are over 46 million views for pistachio-related content on TikTok!

The weird and (sometimes) wonderful Finally – 2025 will find chefs and cooks alike experimenting with surprising and seemingly weird flavour combos.

Last year saw the popular but short-lived Sangria Dessert (vanilla ice cream topped with red wine and canned fruit salad) and the surprisingly umami-intense vanilla ice cream mixed with soy sauce, so brace yourself for even more bizarre mash-ups. As we said at the start… 2025 will definitely see a return to a sense of fun!

Salvage your meal!

How to fix a dish that’s too…

SALTY

• Dilution: The simplest method is to add more of the base ingredients. For soups or sauces, incorporate unsalted broth or water gradually until the saltiness is balanced. If possible, avoid using plain water; instead, use flavourful liquids like unsalted tomato sauce or cream.

• Adding vegetables: Introduce mild vegetables such as potatoes, cauliflower, or leafy greens. These will absorb some of the salt and add bulk to your dish. For potatoes, cook them whole in the dish and remove them once tender.

• Increasing recipe size: If you have extra ingredients, make a new batch of the same dish without salt and mix it with the salty version gradually until you achieve the desired flavour.

• Using acidity: Adding a splash of vinegar (such as apple cider or white wine vinegar) or citrus juice (like lemon or lime) can help mask the saltiness by introducing contrasting flavours.

Adding sweetness: A small amount of sugar or honey can counteract saltiness effectively in certain dishes, especially in tomato-based recipes.

SPICY

• Dairy: Incorporate dairy products like yoghurt, sour cream, or cream to mellow out the heat. These ingredients can provide a cooling effect.

Sweetness: Similar to salty dishes, adding a bit of sugar can help balance excessive heat. Start with small amounts and taste as you go.

Acidic ingredients: Adding acidity through vinegar or citrus can also help tone down spiciness by providing a contrasting flavour profile.

ACIDIC

• Sweetness: When a dish is too acidic, counter it with sugar or honey to balance the flavours. This works particularly well in sauces and dressings.

• Fat: Adding fats like olive oil, butter, or cream can soften the acidity while enriching the flavour of your dish.

• Dilution: Similar to salty dishes, you can dilute an overly acidic dish by adding ingredients with a neutral flavour such as broth or water, provided it won’t compromise the dish’s integrity.

How to make

essential pantry items from scratch

HOMEMADE COTTAGE CHEESE

Makes 8 servings

INGREDIENTS

• 3.8 litre whole milk (not ultrapasteurised)

• 180ml vinegar (¾ cup)

• 1 teaspoon salt

• 120ml whipping cream (optional, for extra creaminess)

METHOD

1. Pour the milk into a large pot. Heat it slowly to 80°C, stirring often to stop it from burning. Be careful not to boil the milk.

2. Remove the pot from the heat. Stir in the vinegar for about 1015 seconds. Cover the pot and let it sit for 30 minutes.

3. Line a colander with a clean towel or cheesecloth. Place the colander over a large bowl to catch the liquid (whey). Pour the mixture into the colander and let it drain for at least 30 minutes.

4. Tie the ends of the cheesecloth to form a ball. Dip it into a bowl of cold water to cool the cheese. Squeeze out the extra liquid.

5. Put the cheese into a large bowl and break it into small pieces with your hands. Mix in the salt.

6. For a creamier texture, stir in the whipping cream. Adjust the salt if needed.

7. Keep the cottage cheese in a covered container in the fridge until ready to eat.

TOP TIP:

• Don’t forget the whey: use it in cooking or baking. It’s packed with nutrients and can replace water in recipes like rice or smoothies.

1000 ISLAND DRESSING

Makes 6 servings

CREATIVE USES:

• Vegetarian “Meatballs”: Combine cottage cheese with breadcrumbs, herbs and spices, then shape and bake for a vegetarian alternative

• Cottage Cheese Popsicles: blend with fresh fruit, honey and a splash of milk or yoghurt, then freeze in molds for a healthy treat.

INGREDIENTS

• ½ cup mayonnaise

• 2 tablespoons tomato sauce

• 2 tablespoons sweet pickle relish

• 2 teaspoons finely diced onion

• ¼ teaspoon finely minced garlic

• ½ teaspoon sweet paprika

• 1 teaspoon white vinegar

• ⅛ teaspoon kosher salt

• 2-3 dashes Tabasco sauce (optional)

METHOD

1. Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavours to meld. Serve.

TOP TIPS:

• A quarter teaspoon onion powder can be used instead of fresh onion, or opt for vegan mayo as a plant-based alternative.

CREATIVE USE:

• Dipping Sauce: use as a dip for fries, onion rings or vegetable sticks for a tangy twist.

HOMEMADE OAT MILK

Makes 4 cups

INGREDIENTS

• ¾ cup rolled oats

• 4 cups ice-cold water

• ⅛ teaspoon salt

• 1 tablespoon honey

METHOD

2. Add all ingredients to a highspeed blender and blend for 10 seconds (15–20 seconds if you’re using a regular blender).

3. Pour the mixture through a nut milk bag or a fine-mesh strainer lined with several layers of cheesecloth. Ensure that you

don’t over-squeeze.

4. Optional: Strain a second time for smoother oat milk.

5. Enjoy immediately, or transfer to a sterilised bottle.

TOP TIPS:

• Experiment with a pinch of cinnamon, a splash of vanilla extract or a dash of salt to enhance the flavour and make your oat milk even more delicious!

CREATIVE USE:

• Risotto: substitute oat milk for dairy when making a creamy risotto, giving it a velvety texture without the need for butter or cream.

HOMEMADE VANILLA EXTRACT

Makes 2 cups

INGREDIENTS

• 6 vanilla beans

• 2 cups vodka

METHOD

1. Split the vanilla beans lengthwise and place them in a tall jar.

2. Pour the vodka over the beans, covering them completely.

3. Seal the jar securely and store it in a cool, dark location for a minimum of 6 weeks.

4. Shake the jar gently once a week.

TOP TIP:

• The quality of the vodka you choose can affect the flavour of your vanilla extract. Opt for a mid-range or high-quality vodka to ensure a smoother, richer extract. You don’t need top-shelf vodka, but avoid the cheapest options as they may result in a harsh flavour.

CREATIVE USE:

• Add a few drops to hot chocolate for a luxurious flavour boost, or use it to scent homemade lotions, lip balms, or body scrubs. The natural, warm vanilla scent is calming and pleasant.

Soup is not just for winter! Be inspired by these autumn soups

Although soup is synonymous with winter, it’s time to rethink our broth and try delicious variations for the perfect autumn lunch.

By Linda Christensen

As the temperatures drop, Executive Chef Johandré Grobler of ANEW Hotel & Resorts reveals the refreshing world of summer soups. They’re perfect for revitalising Meatless Mondays during the warmer months.

Serve chilled or at room temperature?

The ideal temperature for serving summer soups is around 5°C. This cool temperature enhances and refreshes flavours, making each spoonful a delight on warmer days.

Budget-friendly summer soups with unexpected pairings

Ditch red meats, lentils, and beans, and be inspired by the freshness of Asian broth-style soups with vibrant ingredients such as lemongrass, lime, ginger, and chilli.

While we’ve become accustomed to pairing soups with bread or flatbreads, consider unexpected accompaniments that complement the lightness of summer soups, such as:

- Chilled avo & mint soup

Blend ripe avocados with Greek yoghurt, fresh mint, lime juice, and a touch of garlic. Serve chilled with a drizzle of olive oil and a sprinkle of sea salt, and pair with the clean flavours and delicate textures of sushi rolls like avo maki or salmon roses.

- Chilled Greek yoghurt soup

This creamy, chilled Greek yoghurt soup pairs beautifully with sweet pickled cucumber or finely cubed cucumbers for a cool crunch. Serve in bowls garnished with sliced cucumber, cherry tomatoes or olives and enjoy as a starter or light lunch. For an added twist, serve alongside tortilla crisps spiced with a sprinkling of turmeric, bringing a warm flavour contrast.

- Strawberry gazpacho

Combine and blend strawberries with tomatoes, cucumber, red onion and red pepper for a sweet and tangy twist on the traditional gazpacho. Add a splash of balsamic vinegar and fresh basil for extra flavour. Serve with grilled fruit skewers. The caramelisation from grilling the fruit brings out the natural sweetness in fruits like peaches, pineapples, or even watermelon, which pairs very well with a chilled strawberry gazpacho.

- Cold watermelon soup

CHILLED SMOKED AUBERGINE SOUP

A cold watermelon soup pairs beautifully with vibrant pineapple salsa, creating a tropical vibe. The sweetness of the watermelon complements the tangy notes of the salsa, making for a light and invigorating treat. Add a sprinkle of mint for an extra burst of freshness.

- Spicy spanspek & cucumber soup

Blend spanspek with cucumber and a hint of jalapeno for a revitalising yet spicy summer soup. Garnish with mint and a drizzle of honey. Pair with stuffed avocados with a mix of quinoa, black beans, and corn.

Here are two of Chef Johandré’s favourite chilled soup recipes:

CHILLED GREEK YOGHURT SOUP

Serves 2

INGREDIENTS

• 2 cups (500ml) Greek yoghurt

• 1 cup (250ml) chilled vegetable or chicken stock

• 1 clove garlic, minced

• juice of 1 lemon

• 2 tablespoons olive oil

• 1 cup (250ml) finely chopped cucumber

• 2 tablespoons fresh dill or mint, chopped

• salt and pepper to taste

METHOD

1. In a large bowl, whisk together the yoghurt, chilled vegetable or chicken stock, minced garlic, lemon juice and olive oil until smooth.

2. Stir in the finely chopped cucumber and fresh dill or mint. Season with salt and pepper to taste.

3. Cover the mixture and refrigerate for at least one hour to allow the flavours to blend and the soup to chill.

4. Ladle the chilled soup into bowls and serve alongside tortilla crisps lightly spiced with turmeric, or garnish with sliced cucumber, cherry tomatoes and olives.

Serves 2

INGREDIENTS

• 2 large aubergines

• 4 roasted garlic cloves (see method)

• 20ml pure olive oil

• pinch of salt

• 5g ground coriander

• 5g sumac spice

• 500ml chicken stock (chilled)

• 10g paprika

METHOD

1. Grill the aubergines on the braai or griddled pan until soft and charred. Once cooked, peel off the skin and set aside to cool.

2. Place the garlic cloves in the oven with olive oil and a pinch of salt. Roast until very soft, then peel off the skins.

3. In a blender, combine the cooled roasted aubergines, roasted garlic, ground coriander, sumac spice and chicken stock and blend until smooth.

4. Transfer the blended soup to a bowl and refrigerate for at least 1 hour to chill and allow the flavours to blend.

5. Ladle the chilled soup into bowls and sprinkle paprika over the top before serving. Pair with grilled peach slices with crumbled goat’s cheese on top for an unexpectedly delicious pairing.

veggie, Grow, Grow!

Easy-to-grow vegetables & herbs for

Vegetables

autumn

Peas are a cool-season crop that can be sown directly into the soil n early autumn. They prefer well-drained soil and can benefit from trellising as they grow.

Growing tips: Sow seeds about 2.5cm deep and space them 5-10cm apart. Keep the soil moist but not waterlogged for optimal growth.

Garlic is best planted in autumn for a summer harvest. It requires well-drained soil with plenty of organic matter.

Growing tips: Plant individual cloves about 5cm deep and 15cm apart. Ensure they receive full sun for healthy growth.

Turnips are fast-growing root vegetables that thrive in cooler weather. They can be harvested young for tender greens or left to mature.

Growing tips: Sow seeds directly into the soil, about 1cm deep, spacing them 10-15cm apart. Keep the soil consistently moist.

Broccoli This leafy green vegetable is known for its tender shoots and slightly bitter flavour. It grows quickly and can be harvested within weeks.

Growing tips: Plant seeds in well-drained soil with good sunlight, spacing them about 30cm apart.

Herbs

Parsley is a hardy herb that can withstand cooler temperatures. It’s perfect for adding flavour to dishes and garnishes.

Growing tips: Sow seeds directly into the garden or in pots, ensuring they receive partial to full sunlight.

Chives are perennial herbs that thrive in cooler weather. Their mild onion flavour makes them a great addition to salads and soups.

Growing tips: Plant chive seeds or divisions in well-drained soil with plenty of sunlight.

Oregano is a versatile herb that prefers full sun and well-drained soil. It’s perfect for Mediterranean dishes.

Growing tips: Space plants about 30cm apart to allow for their spreading nature.

Sage is a hardy herb that thrives in cooler temperatures and is known for its aromatic leaves.

Growing tips: Plant sage in well-drained soil with full sun exposure, allowing sufficient space for air circulation around the plants.

How do I choose the right seeds for my climate?

Choosing the right seeds for your vegetable garden requires an understanding of the diverse climatic zones across the country. Here’s a guide tailored to the South African climate, which includes considerations for temperature, rainfall patterns, and seasonal variations.

Identify your region:

South Africa features a variety of climatic zones, including Mediterranean (Western Cape), subtropical (KwaZulu-Natal), semi-arid (Karoo), and temperate (Highveld). Knowing your specific region will help you select seeds that thrive in local conditions.

Selecting seeds

Choose local varieties:

Know your hardiness zone: Seasonal rainfall patterns:

Familiarise yourself with your local hardiness zone based on average minimum temperatures. This information is crucial for determining which plants can survive winter and summer conditions.

Opt for seeds that are known to perform well in your specific region. Local seed companies often provide varieties that are well-adapted to local pests, diseases, and climatic conditions.

Consider cool-season vs warm-season crops

In cooler areas or during autumn, focus on cool-season crops like broccoli, cabbage, and spinach. In warmer areas or during spring/ summer, opt for warm-season crops like tomatoes, peppers, and corn.

Research drought-resistant varieties

Given South Africa’s semi-arid climate in many regions, consider planting drought-resistant varieties such as sorghum, millet, and certain legumes that require less water and are more resilient to dry spells.

Most of South Africa experiences summer rainfall, particularly from October to February, while the Western Cape has winter rainfall from May to August. Choose seeds based on when your area receives precipitation.

Practical tips

Check seed quality

Purchase seeds from reputable suppliers to ensure high germination rates and disease resistance. Look for organic or heirloom varieties that may be better suited for local growing conditions.

Plan for space and growth habits

Consider the growth habits of plants when selecting seeds. Some vegetables like squash or cucumbers may require more space or vertical support, while others like radishes can be planted closely together.

Utilise companion planting

Research companion planting strategies to enhance growth and deter pests naturally. For example, planting marigolds with vegetables can help repel harmful insects.

Engage with local gardening communities

Connect with local gardening clubs or extension services for advice on what works best in your area. Experienced gardeners can provide valuable insights based on firsthand experience with local conditions.

POTATO CHOCOLATE TRUFFLES

Makes 12-15 truffles

INGREDIENTS

• 1 cup mashed potatoes (smooth, no butter or milk added)

• 1 cup dark chocolate chips (melted)

• ½ cup cocoa powder (plus extra for rolling)

• 2 tablespoons maple syrup (optional, for sweetness)

• 1 teaspoon vanilla extract

• pinch of salt

• Optional: shredded coconut, crushed nuts, or sprinkles for coating

METHOD

1. In a large bowl, mix the mashed potatoes, melted chocolate, cocoa powder, maple syrup (if using), vanilla extract, and a pinch of salt until smooth and well combined. The mixture should form a soft dough.

2. Cover the mixture and chill in the fridge for about 30 minutes, or until firm enough to handle.

3. Scoop out small portions of the mixture and roll them into bite-sized balls.

4. Roll each truffle in cocoa powder, shredded coconut, crushed nuts, or sprinkles to coat.

5. Place the truffles on a plate or tray and refrigerate for another 15–20 minutes to set.

6. Serve chilled and enjoy these rich, chocolatey treats with a unique twist!

Tip: Store truffles in an airtight container in the fridge for up to a week. They’re a great conversation starter for parties!

THE SPUD STORY

Potatoes are a staple food around the world, loved for their versatility and rich nutritional profile. Here’s why potatoes deserve a spot on your plate.

HEALTH BENEFITS:

• Energy boost: As a complex carbohydrate, potatoes provide sustained energy, making them ideal for active individuals or as a pre-workout meal.

• Heart health: The potassium in potatoes supports healthy blood pressure by counteracting the effects of sodium and aiding in muscle function.

• Digestive health: Their fibre content promotes gut health by supporting regular digestion and feeding beneficial gut bacteria.

• Gluten-free goodness: Potatoes are naturally gluten-free, making them an excellent choice for those with coeliac disease or gluten sensitivity.

• Immunity support: Vitamin C in potatoes helps strengthen the immune system and aids in collagen production for healthy skin.

Potatoes are incredibly adaptable and can be boiled, baked, mashed, fried, or roasted. They make the perfect side dish, a comforting main course, or even a crispy snack!

DID YOU KNOW?

Potatoes are one of the most sustainable crops, requiring less water than rice or wheat to grow. They’re also a cultural chameleon, appearing in cuisines from all over the world –from French fries to Indian aloo gobi and everything in between.

DECONSTRUCTED BOERIE ROLL

DECONSTRUCTED BOERIE ROLL

By Chantal Lascaris @chantal_lascaris

It’s time to turn a classic boerie roll on its head. As a South African street food favourite and braai staple, it’s not exactly known for its health benefits. Boerewors flavours vary, but they all contain a fair amount of fat and additives. Add this to a white roll with slatherings of sauce and condiments, and you have a particularly unhealthy meal on your hands. But not this time; I’ve deconstructed it, for a much healthier version.

INGREDIENTS

• 500g boerewors (low-fat variety)

• 1 avocado, diced

• 1 yellow bell pepper, sliced

• 1 pack (±100g) sugar snap peas, sliced in half

• 1½ cups chopped baby tomatoes

• 1½ cups croutons or a few slices toasted sourdough

• salt and pepper to taste

For the dressing

• ¼ cup olive oil

• 2 tablespoons white wine vinegar

• 2 teaspoons low-sugar sweet chilli sauce

• salt and pepper to taste

METHOD

1. Cook the boerewors on the braai or in a pan. Slice it into 1cm pieces and place in a salad bowl. Add the remaining ingredients, and toss. Season with salt and pepper.

2. Whisk together the dressing ingredients, pour over the salad, and toss.

hoisin short rib with cucumber salad

By Monché Muller @monchemuller

Serves 6

INGREDIENTS

For the short rib

• 1–1.5kg bone-in beef short rib

• 20g togarashi spice*

• 100ml lime juice

• 2 tablespoons soy sauce

• 250ml beef stock

For the hoisin sauce

• 310ml hoisin sauce

• 165ml soy sauce

• 80ml rice vinegar

• 3 tablespoons sriracha sauce**

• 80g sugar

• 20g garlic, chopped

For the cucumber salad

• 1 teaspoon sea salt flakes

• 2 tablespoons white sugar

• 1 ½ tablespoons rice vinegar

• 1 ½ tablespoons sake

• 2 teaspoons sesame oil

• 2 teaspoons soy sauce

• 1 tablespoon crushed garlic

• 5g coriander, chopped

• 2 tablespoons black sesame

seeds

• a pinch of chilli flakes

• 1 English cucumber, thinly sliced

METHOD

1. Rub the short rib in togarashi, then let it cure for 30 minutes.

2. Sear the short rib in a dry pan on all sides until browned. Place the meat in a deep roasting tray and pour over the lime juice, soy sauce, and stock.

3. Braise in the oven at 150°C for 2-3 hours, or until the meat is soft. Remove it from the braising liquid and place it in a clean baking tray.

4. To make the hoisin sauce, combine all the ingredients in a saucepan, bring to a simmer, and stir to dissolve the sugar. Simmer for a few minutes, then remove from the heat. (Be careful, as the sauce burns easily.)

5. Pour the hoisin sauce over the braised short rib and roast at 200°C for 15 minutes, or until warm and sticky.

6. To make the salad dressing, combine the salt flakes, sugar, rice vinegar, and sake in a small bowl. Stir until the sugar has dissolved, then stir in the sesame oil and soy sauce.

7. To make the salad, toss the cucumber with the dressing, garlic, and coriander. Sprinkle with sesame seeds and chili flakes, and serve with the short rib.

*If you can’t find togarashi, mix together equal amounts of black sesame seeds, sea salt flakes, chopped nori, chilli powder, ground ginger, and add a pinch of orange zest. **Instead of sriracha, use any hot chilli sauce.

TOP TIP

Shred any leftover meat for a delicious taco, bao or sandwich filling. hoisin short rib with cucumber salad

SPICY JALAPENO & BEEF MINCE SAMOSAS

Recipe by Chanel Brink @cookingwithchanel_sa

These samosas make entertaining unexpected guests so easy. Make them ahead of time, freeze them and then simply air-fry or deep-fry them.

INGREDIENTS

• 500g extra lean beef mince

• 2 tablespoons oil

• 2 shallots, finely diced

• 4 jalapenos, deseeded and finely diced

• 1 tablespoon ginger and garlic paste

• 1 teaspoon Kashmiri masala

• ½ teaspoon cumin powder

• ½ teaspoon coriander powder

• salt to taste

• handful of fresh mint, finely chopped

• handful of fresh coriander, finely chopped

• 24 samosa pastry strips

• 4 tablespoons flour

• 3 tablespoons water

METHOD

1. In a pan, heat the oil and add the onion. Fry until lightly browned.

2. Next, add in the ginger and garlic paste, jalapenos and all the spices. Fry for 1 minute.

4. Remove from the heat and then add in the mint and coriander. Check seasoning and adjust if necessary.

5. Let the mixture cool completely before filling samosa pastry.

6. Mix the flour and water together to form a pastry glue.

7. Fill and fold your samosa then seal with pastry glue.

Oxtail stew

By Neo Nontso @dinewithneo

INGREDIENTS

• 1kg oxtail

• 1 onion, chopped

• 2 cloves garlic, finely chopped

• 2 red chillies, chopped

• 2 teaspoons dried thyme

• 5 cloves

3. Add the mince and fry until cooked.

• 4 bay leaves

• 2 teaspoons curry powder

• ½ teaspoon ground cumin

• 70g tomato paste

• 1 can diced tomatoes

• 4 cubes beef stock

• 1 cup water

• 2 tablespoons Worcestershire sauce

• salt and pepper

• oil

• fried fresh bay leaves or thyme, for garnish

METHOD

1. Transfer the oxtail to a large bowl or plate, pat dry with a paper towel and season well with salt and pepper.

2. Heat a little oil in a large pan on high heat and brown the oxtail on all sides for about 3 minutes*.

3. Remove from the heat and set aside.

4. In a large pot with a little oil, sauté the onion, garlic and chillies on medium heat.

5. Once the onion is translucent, add the thyme, cloves, bay

leaves, curry powder and cumin. Sauté for a few minutes or until the herbs and spices are fragrant.

6. Add the tomato paste and diced tomatoes, then stir in the stock cubes. Once the tomatoes and stock cubes have combined, return the browned oxtail to the pot and stir to coat well.

7. Pour in the water and Worcestershire sauce and bring to a simmer. (The water should be just enough to cover the oxtail. Add more if needed.)

8. Reduce to low heat, cover the pot and let the oxtail cook and soften for 4 hours, checking every hour to give it a stir and add more water if needed.

9. After 4 hours, remove the bay leaves and season with salt and pepper.

10. Serve hot with a starch of your choice.

*Don’tskipthisstep!Browning intensifiestheflavourandgives themeatadeep,richcolour.

“Flavourful oxtail that simply falls off the bone, just the way I like it. The first time I tried it out, I called my mother and asked what I should serve it with. Without hesitation, my Xhosa queen said umngqusho and spinach. (Mashed potatoes or bread also work well.) Start cooking early in the morning to have the oxtail stew ready by lunch or dinner time,” says Neo.

FILlET MIGNON WITH GARLIC-HERB BUTTER

in the oven, heat a heavy skillet over high heat and add a drizzle of oil. Once the oil is very hot, remove the steaks from the oven.

By Zandeleen Thygesen @zandilions

INGREDIENTS

• 2 pieces Fillet Mignon Steaks

• salt

• pepper

• 1 tablespoon oil

• 2 tablespoons butter

• 2 garlic cloves (lightly crushed)

• 2–3 sprigs or about 1 tablespoon chopped thyme or rosemary

METHOD

1. Preheat your oven to 140°C.

2. Pat the filet mignon dry with paper towels and season generously on all sides with salt and pepper. Place the steaks on a wire rack set over a baking sheet to ensure even cooking.

3. Roast the steaks in the preheated oven until the internal temperature reaches approximately 5052°C for mediumrare (this usually takes around 20-30 minutes, depending on the thickness).

4. While the steaks are

5. Add the steaks to the pan and sear for about 1-2 minutes per side, until a rich, golden-brown crust forms.

6. In the final minute of searing, reduce the heat to medium, add the butter, garlic and fresh herbs to the pan. Tilt the pan and continuously spoon the melted garlic-herb butter over the steaks.

7. Remove the steaks from the skillet and let them rest for at least 5 minutes. This allows the juices to redistribute.

8. Slice and serve with any remaining garlic-herb butter drizzled over the top.

Bun voyage: The burger’s evolution

Burgers: once the simple star of fast-food menus, now the darling of gourmet kitchens and street food markets alike. As International Burger Day approaches on 28 May, what better time to sink your teeth into the fascinating story of this iconic comfort food?

But how did we evolve from a plain beef patty between slices of bread to truffleladen, gold leaf-covered masterpieces?

The journey begins in 19th-century Germany with the Hamburg steak – a humble dish of seasoned minced beef shaped into patties. German immigrants brought this hearty creation to America, where it evolved with local twists like garlic and breadcrumbs. By the 1880s, Fletcher Davis of Texas had a brilliant idea: to tuck the patty between slices of bread for easy eating on the go. And thus, the modern burger was born.

From diner counters to drive-thrus and beyond

Fast-forward to the 1950s, when the burger got its first big break. The rise of fast-food giants like McDonald’s and Burger King revolutionised how burgers were made and served. These chains prioritised speed, affordability and consistency, turning the burger into a symbol of convenience and the ultimate grab-and-go meal. Whether you were sitting at a diner counter or cruising through a drive-thru, burgers became a quintessential part of American culture – and soon, the world followed suit.

But burgers didn’t stop there. Over the last few decades, they’ve undergone a gourmet transformation. Chefs have taken this classic dish to new heights, experimenting with premium ingredients like Wagyu beef, brioche buns, exotic cheeses and inventive toppings such as kimchi, avocado and foie gras. This transformation reflects a broader trend: elevating comfort food with high-quality ingredients and bold creativity. As a result, burgers were no longer just fast food – they became works of art.

Burgers without borders

And their appeal knows no borders. Today, burgers are a global phenomenon, reinvented in every corner of the world. In Tokyo, street vendors serve rice burgers featuring teriyaki fillings sandwiched between compressed rice cakes. In Istanbul, you’ll find Islak burgers – juicy patties soaked in garlicky tomato sauce and wrapped in a steamy, soft bun. In Australia, burgers often come topped with unique ingredients like fried eggs, canned beetroot and pineapple slices, which add a sweet-savoury punch. No matter where you go, local flavours and culinary traditions put their own spin on this timeless favourite.

Modern-day marvels

The modern burger has also adapted to changing times. Today’s burger scene emphasises sustainability and health-conscious options, offering everything from plant-based patties to organic, locally sourced ingredients. This eco-friendly shift ensures the burger remains relevant, proving its resilience and versatility.

So, whether you’re a purist who loves a classic cheeseburger or an adventurous foodie seeking bold new combinations, there’s a burger out there with your name on it. This International Burger Day, let’s celebrate our love of the burger – a dish that continues to evolve, delight and bring people together, one delicious bite at a time.

Burgers around the world

The global appeal of the burger lies in its versatility. Each region adds its unique twist, creating a tapestry of flavours and styles:

Luther Burger (USA): a decadent creation featuring glazed donuts in place of buns, with bacon and cheese.

Buffalo Burger (USA): made with lean bison meat, this is a healthier yet flavourful option.

Pastrami Burger (USA): a Utah speciality with a beef patty, pastrami, thousand island dressing, and cheese.

Bøfsandwich (Denmark): served with remoulade sauce and pickled beets.

Reindeer Burger (Finland): featuring reindeer meat and lingonberry jam for a Nordic twist.

Ramly Burger (Malaysia): a street food favourite with a patty wrapped in an egg omelette and topped with mayo and Worcestershire sauce.

Hamdog (Australia): a hybrid of hamburger and hotdog, with a sausage running through the patty.

Glow-in-the-Dark Burger (Australia): a Sydney eatery once served a glow-in-the-dark burger featuring a natural glowing protein extracted from jellyfish!

Frita Cubana (Cuba): made with pork or chorizo patties, topped with julienned potatoes and ketchup.

Hamburguesas Mexicanas (Mexico): often include avocado, ham or chorizo, pico de gallo, spicy sauces.

Black Burgers (Japan): Japan popularised black burgers, with black buns, cheese and sauce coloured using bamboo charcoal or squid ink.

Rice Burger (Japan): buns made of compressed rice cakes, filled with teriyaki beef or seafood.

Vada Pav (India): a vegetarian option featuring spiced potato fritters with chutneys and green chillies.

A toast to tradition and excellence

As you raise a glass of Robertson Winery Cabernet Sauvignon, you raise a toast to tradition, innovation, and the enduring bond between man and nature. From vineyard to bottle, each drop tells a story of passion, dedication, and the timeless allure of South Africa’s wine country. Here’s to Robertson Winery, where every sip demonstrates the artistry of winemaking. With “More to Share” in every moment, let’s raise our glasses to moments shared and memories made.

#Moretoshare

Cheese & Peppadew Burger Sliders

By Chalmar Beef @chalmarbeef

Serves 6

INGREDIENTS

• 1 packet Chalmar Beef

Burger Sliders (6 in a packet)

• 6 processed cheese squares, cut or folded to fit the smaller burger sliders

• 6 mini slider rolls

• mayonnaise

• 6 lettuce leaves, washed

• 1 red onion, sliced

• BBQ sauce

• chopped peppadews

METHOD

1. Cut the buns in half and toast them.

2. Place a non-stick pan over medium-high heat. Once hot, add the beef sliders and fry with a pinch of salt and pepper for 2 minutes. Then, flip the sliders and place a slice of cheese over each one. Fry for an additional 2 minutes. (They will be cooked to medium doneness; if you prefer them well done, fry for slightly longer.)

3. Spread a little mayonnaise on the base of each bun, then top with lettuce and two rings of red onion.

4. Top each bun with a slider patty, BBQ sauce, and peppadews.

5. Insert a toothpick into the top of each slider to keep it together before serving.

Bring a touch of South African nostalgia to your burgers with a dash of Hinds Spices Braai Spice in the patties. Topped with cheese and spicy chakalaka, these burgers are sure to be a hit with all ages.

Serves 4

INGREDIENTS

• 4 beef burger patties

• 1 tablespoon Hinds Spices The Braai Spice

• 4 slices of cheddar cheese

• 4 burger buns

• 100ml mayonnaise

• 4 lettuce leaves

• 4 Rhodes Quality Whole Dill Gherkins, sliced

Cheese & chakalaka beef burgers

By Hinds Spices @hindsspices

• 1 x 400g can Rhodes Quality Chakalaka

METHOD

1. Coat the burger patties in Hinds Spices The Braai Spice, then braai over medium-hot coals for 7 to 10 minutes. Just before removing from the heat, add a slice of cheddar cheese on top of each burger patty and continue braaiing for 2 minutes.

2. Slice the buns in half, spread some mayonnaise on the base of each bun, top with the lettuce, a cheese patty, slices of Rhodes Quality Whole Dill Gherkins and finally, some Rhodes Quality Chakalaka.

Double Cheese Burgers

By Chalmer Beef @chalmerbeef

Serves 5

INGREDIENTS

• 1kg Chalmar 90/10 mince

• 10 slices of cheese

• 5 large gherkins, thinly sliced

• lettuce

• 1 red onion, sliced into rings

• 5 rolls

• BBQ or hoisin sauce

• mayonnaise

METHOD

1. Bring the mince to room temperature and place it in a large bowl with a good pinch of salt and pepper.

2. Mix the burger ingredients together with your hands and shape into 10 evenly sized patties. Aim for patties that are thin and wide rather than small and thick, as the mince tends to contract when cooking.

3. Slice and toast your rolls, and prepare all your condiments before cooking the burgers.

4. Place a non-stick pan over high heat and fry the burgers for approximately 2 minutes per side for medium doneness.

5. When the burgers are almost done, place the cheese slices on top, allowing the cheese to melt.

6. Slather mayonnaise on both sides of the buns, and add either BBQ or hoisin sauce. Construct your burgers with all the toppings and any other additions you like.

7. Serve and enjoy!

Kiwi Burger Sliders

By SA Pork Beetroot and an egg

on a burger?

Yes, this is the classic Kiwi way! Tuck into these sliders while you watch the Springboks give the All Blacks a hiding.

Serves 12

INGREDIENTS

For burger patties

• 500g pork mince

• 200g streaky bacon, finely chopped

• 2 garlic cloves, finely grated

• 1 tablespoon fresh ginger, finely grated

• 1 teaspoon salt and pepper

• ½ teaspoon nutmeg

• ½ teaspoon ground coriander

• ½ teaspoon ground fennel seeds

• ½ teaspoon mustard powder

• 2 tablespoons olive oil

For burger sauce

• 2 tablespoons mayonnaise

• 1 tablespoon tomato sauce

• 1 teaspoon mustard

• 2 big gherkins, finely chopped

For serving

• 12 slider rolls

• 12 medium eggs, fried and trimmed

• 12 slices of raw or pickled beetroot

• 12 baby gem lettuce leaves

METHOD

1. Add the pork mince, chopped bacon and garlic to a bowl. In a separate bowl, add the ginger, salt, pepper, nutmeg, coriander, fennel and mustard powder and mix to combine.

2. Add the spice mix to the mince; mix it together to incorporate. Divide the mixture into 12 equal-sized balls and loosely shape into small slider patties. Note: avoid overworking the mince – the patties should be lightly shaped, not overly compacted, as this will make your burgers tough and rubbery.

3. Heat a frying pan on high heat and add the olive oil. Fry the patties on one side until caramelised, then flip and repeat on the other side. Remove from the pan and set aside.

4. For the burger sauce, mix all the ingredients together, and set aside until ready to use.

5. Slice and butter the slider buns, then lightly pan-fry to toast until golden.

6. Spread some burger sauce on the bottom half of the roll, then add lettuce and beetroot slices. Top with a pork slider patty and a fried egg, and drizzle some more burger sauce on top.

7. Serve the sliders with a side of crunchy fries.

Scan me and save this recipe on your phone

KIWI BURGER SLIDERS

The Theatre of Fire:

1.

SMOKY CHORIZO & CALAMARI STARTER

This dish is a bold and flavourful seafood starter, where the richness of chorizo and bacon meets the delicate tenderness of calamari. Smoky paprika ties everything together beautifully, making it a perfect appetizer for a fire-cooked feast.

Leonard, founder of dreemFIRE and master of the braai. www.fire.dreem.co.za @dreem.fire

In this recipe edition, That Braai Guy shares a detailed plan to transform your braai into a Theatre of Fire™. Inspired by the dreemFIRE style, this method ensures you can prepare an entire meal over the fire, from starters to dessert, with each course taking centre stage.

INGREDIENTS

• 400g calamari steaks or strips, patted dry

• 100g chorizo, diced

• 100g bacon, chopped

• 2 tablespoons butter

• 2 tablespoons olive oil

• 3 cloves garlic, finely chopped

• 2 teaspoons smoked paprika

• ½ teaspoon chilli flakes (optional, for heat)

• zest of ½ lemon

Braai Pan - Mineral B PRO 28cm – R1650

• juice of ½ lemon

• fresh parsley, chopped, for garnish

• salt and pepper, to taste

• fresh ciabatta

METHOD

1. Heat your de Buyer Mineral B PRO pan over the fire and melt the butter and olive oil over medium heat.

2. Add the diced chorizo and bacon, letting them sizzle and release their fat. Stir occasionally until they are about halfway cooked and starting to crisp up.

3. Stir in the chopped garlic and smoked paprika, frying for another 30 seconds to release their aromas.

4. Add the calamari to the pan, tossing well to coat it in the smoky, flavourful fats. Cook for 2-3 minutes until the calamari is just tender.

5. Sprinkle in the lemon zest, squeeze over the lemon juice, and season with salt and pepper to taste. Toss everything together for another 30 seconds before removing from the heat.

6. Serve with crusty bread to mop up the delicious juices; straight from the pan and garnish with freshly chopped parsley.

2.

FIRE-GRILLED SPICY

CHILLI PRAWNS WITH TAGLIATELLE

This dish brings bold, spicy flavours with flame-grilled prawns, a rich chilli-tomato sauce, and silky tagliatelle, all finished with fresh basil and Emmental cheese.

INGREDIENTS

• 500g prawns, deshelled blanched, deveined, defrosted

• 2 tablespoons olive oil

• salt & black pepper, to taste

• ½ teaspoon smoked paprika

For the sauce

• 2 tablespoons butter

• 2 tablespoons olive oil

• 3 cloves garlic, finely chopped

• 1 teaspoon cayenne pepper (adjust for heat)

• 1 teaspoon smoked paprika

• 1 teaspoon ground coriander

• 200g cherry tomatoes, halved

• 2 tablespoons chilli tomato jelly or jam

• ½ teaspoon red chilli flakes (optional)

• salt and pepper, to taste

For serving

• 300g tagliatelle pasta

• fresh basil leaves 100g Emmental cheese,

METHOD

1. In a large de Buyer Mineral B PRO pan over medium heat, add butter and olive oil. Sauté the garlic until fragrant, then add cayenne pepper, smoked paprika, and red chili flakes. Stir for 30 seconds.

2. Add the cherry tomatoes, chilli tomato jelly or jam, and chopped up tomato. Cook until the sauce thickens and the tomatoes break down (about 5–7 minutes). If desired, add spicy chilli sauce.

3. Stir the prawns into the sauce and cook until they are tender, stirring regularly.

4. Cook the tagliatelle in salted boiling water until al dente. Drain and toss it into the pan with the prawns and sauce. Mix well and cook briefly over the fire.

5. Serve with fresh basil leaves and a generous grating of Emmental cheese.

3.

LOW & SLOW FIRECOOKED LEG OF LAMB

This dish is all about letting fire and time work their magic. The leg of lamb is cooked gently over indirect heat, continuously basted with Salmuera for a beautifully juicy and tender result. Paired with slowroasted red peppers and fire-kissed leeks this is a great feast for an outdoor fire cook-up.

SALMUERA BASTING SAUCE

A favourite from Uruguay, fantastic for all fire cooking. It goes well with all meats and uses only smple ingredients.

INGREDIENTS

• 700ml warm water

• 3 tablespoons coarse salt

• 2 garlic cloves roughly chopped

• 2 teaspoons dried Italian herbs

• 2 teaspoons paprika

• 2 tablespoons olive oil

• 1 tablespoon white wine vinegar

METHOD

1. Combine the salt in warm water.

2. Add the remaining ingredients.

3. Continuously sprinkle the lamb with this mixture during cooking.

LAMB & VEGETABLES

INGREDIENTS

• 1 whole leg of lamb (2.5-3 kg)

• freshly ground black pepper

• 2 red bell peppers

• 4 large leeks

• olive oil

• salmuera sauce

METHOD

an explosion of warm, melty, creamy goodness.

dreemFIRE Braai Grid

Large – R2850

1. Set up a coal basket to one side of the fire basket. Place the lamb near the heat but not directly over coals. Score the fat on the leg before cooking.

2. Place the leg of lamb on a dreemFIRE Braai Grid. Cook low and slow for 2.5-3 hours, turning occasionally and sprinkling frequently with the salmuera sauce.

3. Place red bell peppers near the lamb to slow-roast, turning them occasionally. They should be soft and slightly charred after 2 hours.

4. When the lamb is nearly done, brush leeks with olive oil and grill them quickly over direct heat until softened and slightly charred (about 5 minutes).

5. Slice the lamb thinly and serve with the roasted peppers and grilled leeks.

4.

FIRE-GRILLED BANANA & CHOCOLATE SMASH WITH ICE CREAM

This dessert is pure, indulgent firecooked madness. The bananas are slowly roasted in their skins, becoming caramelised and soft, while the chocolate melts inside, creating a gooey, rich filling. Served with a scoop of ice cream, it’s

INGREDIENTS

• 4 ripe bananas, skin on

• 100g dark chocolate or Rolo chocolates

• 4 scoops vanilla or caramel ice cream

• 1 tablespoon crushed nuts (optional, for crunch)

• honey (optional, for extra sweetness)

METHOD

1. Leave the bananas in their skins and cut a long slit down one side, being careful not to cut all the way through.

2. Place the bananas in a dreemFIRE steak rack and let them cook slowly over indirect heat. Cook for 10-15 minutes, turning occasionally, until the skins are blackened and the insides are soft and warm.

3. Once cooked, gently open the slit and fill the bananas with chunks of dark chocolate or Rolo chocolate. Serve warm with a scoop of ice cream, and optionally sprinkle with crushed nuts or drizzle with honey or caramel.

dreemFIRE Steak Rack Core – R495

A mouthful of jargon

By Milou Staub

Lost in the wacky world of wine-speak? Don’t worry – we’ve got your back (and a glass ready)! Here’s a playful glossary to help you sound like a sommelier at your next soirée.

Acidity: The zingy, tangy kick that keeps your wine fresh and fabulous.

Aroma: The fruity, flirty first impression – like a bouquet of berries or citrus.

Balance: When the wine’s flavours are like a perfect dance, with no one stepping on anyone’s toes.

Big: A wine with a personality as bold as a diva – loud, proud, and full-bodied.

Body: The wine’s vibe – light as a feather; medium, like a hug; or full, like a bear cuddle.

Bouquet: The fancy term for that glorious waft of scents when you swirl your glass.

Character: What makes the wine stand out – like that friend who’s always the life of the party.

Clean: No weird aftertastes here – just pure, delicious vino.

Complex: A wine with so many layers, it’s like a mystery novel in a bottle.

Crisp: A wine so refreshing it could replace your morning orange juice (don’t tell OJ).

Dry: The opposite of sweet – think sassy and serious.

Earthy: Smells and tastes that remind you of a walk in the woods (minus the bugs).

Finish: The grand finale of your sip, lingering like a perfect encore.

Fruity: Packed with fruit flavours, from apples to berries – nature’s candy in a glass.

Legs: Those streaks on the inside of your glass after swirling – proof your wine’s got some swagger (er, alcohol).

Nose: The wine’s sniff-worthy personality. So give it a good whiff before sipping.

Oaky: Vanilla, toast, or smoky vibes, courtesy of a cosy oak barrel.

Round: A wine as smooth and satisfying as your favourite love song.

Spicy: A pinch of pepper or dash of cinnamon, like the wine’s secret seasoning.

Sweet: Dessert in a glass – perfect for those with a sugar-loving soul.

Tannic: That puckery, dry-mouth sensation – like licking a tea bag, but way better.

Velvety: Smooth and silky, like you’re sipping on a luxurious little cloud.

Vintage: The year the grapes had their big moment – wine’s version of a birth year.

Cooking with olive oil: myths, facts & delicious tips

By Wendy Petersen, SA Olive CEO

THINK OLIVE OIL CAN’T HANDLE HEAT? THINK AGAIN! WE SHATTER SOME OLIVE OIL MYTHS AND REVEAL HOW EXTRA VIRGIN OLIVE OIL CAN ELEVATE JUST ABOUT ANY DISH! UNLEASH FLAVOUR, BOOST NUTRITION, AND MASTER YOUR KITCHEN WITH THESE SIZZLING TIPS ON COOKING WITH LIQUID GOLD!

When it comes to cooking with extra virgin olive oil (EVOO), opinions vary widely. You may have heard claims that heating EVOO can release harmful compounds or that its smoke point is too low for cooking. These misconceptions have caused unnecessary confusion about whether EVOO is a good option in the kitchen. The truth? EVOO is not only safe, it’s also one of the healthiest and most versatile oils for cooking. Let’s break down the facts and explore how EVOO elevates your cooking.

Is it safe to cook with extra virgin olive oil?

One common concern about cooking with EVOO is its smoke point, which refers to the temperature at which the oil begins to burn and release smoke. While EVOO has a moderate smoke point compared to some refined vegetable oils, it’s high enough for nearly all types of cooking, including baking, sautéing, grilling, and frying.

Extra virgin olive oil has a smoke point of 200°C to 210°C. To put this into perspective, the ideal temperature for deep-frying is around 180°C, well within the safe range for EVOO.

What makes EVOO particularly suitable for cooking is its stability. Thanks to its high levels of monounsaturated fats and antioxidants, EVOO resists breaking down under heat. Unlike refined oils, EVOO is naturally rich in nutrients, which makes it both safe and beneficial when used in cooking.

The flavour factor

If you’ve ever wondered why chefs rave about EVOO, the answer lies in its ability to enhance flavours. Extra virgin olive oil acts as a “flavour enhancer”, bringing out the natural taste of ingredients.

• Sautéing vegetables: cooking vegetables in EVOO adds richness while reducing bitterness. For example, roasting Brussels sprouts in EVOO creates a caramelised, nutty flavour that boiling simply can’t match.

• Balancing dishes: adding EVOO to tomato sauce enhances the balance between sweetness and acidity. Similarly, drizzling a robust, slightly bitter EVOO over a rare steak can elevate its flavours.

• Subtle transformations: EVOO can suppress overly strong flavours in certain dishes and meld ingredients into a harmonious whole.

EVOO isn’t just an oil, it’s an ingredient that can completely transform your dish.

Does

olive oil lose its health

when heated?

benefits

A major myth about EVOO is that it loses its health benefits or becomes unhealthy when exposed to heat. The reality is quite the opposite.

Studies have shown that heating EVOO not only preserves its beneficial properties but can even increase the nutritional value of the food it’s cooked with. For instance, when vegetables are cooked in EVOO, the phenols and antioxidants from the oil are transferred to the vegetables. This process actually boosts their nutritional content, compared to boiling or steaming.

So, whether you’re frying, roasting or baking, EVOO doesn’t just make your food taste better, it makes it healthier too.

South Africa’s EVOO excellence

We asked Reni Hildenbrand, panel leader for the SA Olive Tasting Panel, about South Africa’s EVOO industry…

“South Africa has earned a reputation for producing high-quality extra virgin olive oil (EVOO) thanks to its favourable climate, advanced industry technology, stringent quality standards, modern equipment and the passion of those in the olive oil industry.

“Our country focuses on a range of olive cultivars perfectly suited to our unique conditions and terroir; these include Frantoio, Leccino, Coratina, FS17, Koroneiki, etcetera. These cultivars are often blended to create distinct styles – delicate, medium, or intense – to suit a variety of palates.

“Awareness of EVOO’s incredible health benefits is growing, but further education is needed. SA Olive offers courses designed to help people learn about and appreciate the nuances of EVOO, and we warmly invite olive oil enthusiasts to join us.

The SA Olive CTC seal (Commitment to Compliance) assures consumers of the quality of EVOO that is 100% locally produced in South Africa.”

Pairing olive oil with food

One of the most exciting aspects of EVOO is the variety of flavours it can bring to a dish. But not all olive oils are the same, and pairing the right oil with the right food can make all the difference.

EVOO typically comes in three variations: delicate, medium, and intense. Each type has unique characteristics that complement specific dishes:

Delicate

Subtle aromas with a slight peppery finish, smooth and mild taste. Best used for dishes that require subtle enhancements.

• Fish carpaccio

• Tender, buttery salad greens

• Delicate cheeses like burrata

• Pesto

• Baking

• Raw vegetables

• Raw shellfish

• Eggs

• Plain yoghurt

• Ice cream

Medium

A medium oil has a good balance of fruity aromas, pleasant bitterness and a spicy or peppery finish.

• Salads

• Great for dipping bread or vegetables in

• White meat

• Roasted or sautéed vegetables

• Fresh pasta

• Soft cheeses

When pairing olive oil with food, consider the intensity of both the oil and the dish. Delicate oils complement mild ingredients, while intense oils stand up to bold, robust flavours.

Experimenting with olive oil

To truly appreciate the diversity of EVOO, try this simple experiment:

1. Prepare a meal of fresh bread, roasted vegetables, or grilled meat.

2. Taste it with two different olive oils – one delicate and one intense.

You’ll notice how each oil brings out different aspects of the dish, proving that olive oil isn’t a one-size-fits-all ingredient. As the chef, you have the freedom to decide how you want your flavours to shine.

Why EVOO belongs in your kitchen

Cooking with EVOO isn’t just about safety or health, it’s about unlocking the full potential of your ingredients. From enhancing flavours to boosting the nutritional content of your food, EVOO is a powerhouse ingredient that deserves a permanent spot in your kitchen.

Intense

Very fruity and pungent, underscored with a strong bitter hit.

• Grilled meats & roasts

• Marinades

• Stew

• Pasta sauces

• Aged cheeses

• Bitter salad greens

• Spicy dishes

• Hearty soup

So, the next time you hear someone claim that you can’t cook with olive oil, you’ll know the truth: not only is EVOO safe and healthy, it’s also one of the easiest ways to take your cooking to the next level.

Whether you’re roasting vegetables, frying eggs, or

sprinkle with salt and pepper, ensuring to rub the spices into the lamb shanks.

3. Heat 2 tablespoons of olive oil in a large, heavybased pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes on each side.

4. Heat the remaining tablespoon of olive oil in the same pot. Add the onion, garlic, carrot and celery. Cook for 5 minutes until the onion is translucent.

5. Add the red wine, beef stock and tomato paste and bring to a simmer.

6. Return shanks into the

wine liquid and cover, then transfer to the oven for 3 hours.

7. Remove lamb onto plate and keep warm.

8. Pour the strained sauce back into pot. Bring to a simmer over medium heat and reduce slightly to a thick gravy consistency.

9. Serve with mashed potatoes/basmati rice.

What is Lamb Shank?

This is a tough cut of meat from the leg of the lamb, shin to be precise. If cooked low and slow, this meat becomes fall-offthe-bone tender and juicy.

Blend does the heavy lifting here, creating perfectly seasoned lamb chops that pair beautifully with charred tomato and mushroom skewers, and a bright and zesty spicy corn and bean rice salad full of texture.

INGREDIENTS

• 100ml double thick Greek yoghurt

• 2 garlic cloves, peeled and grated

• 1 tablespoon chopped fresh mint

• 1 tablespoon Hinds Spices The Braai Spice

• 8 lamb rib chops

• 12 porta bellini mushrooms

• 8 cherry tomatoes

• 4 rosemary sprigs

• 1 tablespoon olive oil

• 2 teaspoons Hinds Spices Mixed Herbs

• salt for seasoning

• 1 x 400g can Rhodes Quality Whole Kernel Corn in Brine

• 2 cups cooked brown basmati rice

• 1 x 400g can Rhodes Quality Butter Beans in Brine

• ¼ cup chopped fresh coriander

• 2 teaspoons Hinds Spices Crushed Chilies

• 1 tablespoon Hinds Spices Spice for Rice

• juice of 1 lemon

METHOD

1. Mix the yoghurt, garlic cloves, mint and Hinds Spices The Braai Spice, rub all over the lamb chops. Marinade for an hour.

2. Skewer the mushrooms and tomatoes onto the sprigs of rosemary and drizzle with olive oil, sprinkle with Hinds Spices Mixed Herbs and season with salt.

3. In a mixing bowl, mix the Rhodes Quality Whole Kernel Corn in Brine, rice, Rhodes Quality Butter Beans in Brine, chopped coriander, Hinds Spices Crushed Chillies and Hinds Spices Spice for Rice. Pour over the lemon juice and set aside.

4. Braai the lamb chops and skewers for 15 minutes over medium-hot coals, turning regularly.

5. Serve with the rice salad.

Glazed Lamb on a bed of creamy spinach mash

By Manelisi Ndhlovu @manelisi.ndhlovu

INGREDIENTS

• 1 cup all-purpose flour

• ½ onion, diced

• 3 garlic cloves, minced

• 50g baby spinach, chopped

• 3 potatoes, chopped

• 6 lamb chops

• 5 tablespoons butter

• 1 teaspoon vanilla extract

• 3 teaspoons of olive oil

• 4 tablespoons soy sauce

• 5 teaspoons honey

• 125ml cream

• cheddar cheese

METHOD

1. Start adding the potatoes in boiling water for 15 minutes or until soft, then mash

2. While the potatoes boil, in a bowl add in your lamb chops and season with salt and pepper and add in

1 clove of the minced garlic then drizzle 2 teaspoons of the olive oil.

3. In a hot pan drizzle 1 teaspoon of olive oil and add in 2 tablespoons of butter then cook your lamb chops for 4 minutes on each side.

4. Remove the lamb chops from the pan and set aside. In the same pan add in the diced onion, 1 garlic clove, 4 tablespoons of soy sauce and drizzle honey to create the glaze. Let it simmer and add the lamb chops back in.

5. In a separate sauce pan add in the 3 tablespoons of butter, 1 minced garlic clove and cream then mix, once it starts to bubble add in the spinach and cheddar cheese to create the sauce.

6. Add the creamy spinach sauce in the mash and mix.

7. Plate the mash and add in the glazed lamb and finish off with the glaze on top of the mash and lamb then garnish with parsley and

8. Enjoy!

PAN-SEARED LAMB CHOPS WITH MINT YOGHURT SAUCE

By Zandeleen Thygesen @zandilions

INGREDIENTS

For the lamb chops:

• 8 lamb chops (1-inch thick, bone-in)

• 2 garlic cloves, minced

• zest and juice of 1 lemon

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• salt and freshly ground black pepper, to taste

For the mint yoghurt sauce:

• 1 cup plain Greek yoghurt

• ¼ cup fresh mint leaves,

finely chopped

• 1 garlic clove, minced

• 1 tablespoon lemon juice

• salt and pepper, to taste

• 1 teaspoon olive oil (optional)

METHOD

1. In a bowl, combine minced garlic, lemon zest, lemon juice, olive oil, ground cumin, salt, and pepper. Rub this marinade all over the lamb chops, then cover and refrigerate for at least 1 hour or overnight for a deeper flavour.

2. Heat a heavy skillet (preferably cast iron) over medium-high heat. Once the pan is very hot, add a splash of olive oil.

3. Place the lamb chops in the skillet and sear for about 3-4

Introducing The Blend

minutes on each side, or until a nice golden crust forms. If your chops are thicker or you prefer them more well-done, you can reduce the heat to medium and cook for an extra 2 minutes per side, or finish them in a preheated oven at 180°C for 5-7 minutes. Remove the chops from the skillet and let them rest for 5 minutes.

4. In a small bowl, whisk together the Greek yoghurt, chopped mint, minced garlic, lemon juice, salt, and pepper. Drizzle in the olive oil, if using, and mix until well combined.

5. Plate the lamb chops and either drizzle the mint yoghurt sauce over them or serve it on the side. Garnish with extra mint, if desired, and enjoy with your favourite sides.

In celebration of our 80th birthday, Robertson Winery introduces The Blend, specially curated for your enjoyment. This intimate combination of sumptuous blackberry fruits from Cabernet Sauvignon united with the spice of Shiraz is an inseparable blend of two cultivars that thrive in the lime-rich soil of the Robertson wine valley. Best paired with lamb, roasted meats, chicken, pasta and steak. Even better with friends. #Moretoshare

TURN UP THE TURMERIC

Turmeric, often celebrated as the “golden spice,” is more than just a vibrant yellow root. It’s a culinary powerhouse and a treasure trove of health benefits. A staple in Indian cuisine and traditional medicine for centuries, turmeric owes its superpowers to curcumin, its active compound. Renowned for its anti-inflammatory and antioxidant properties, curcumin can transform your meals, and your health.

CULINARY MAGIC

With its earthy flavour and warm aroma, turmeric is a star ingredient in kitchens worldwide. It’s the secret behind the rich colour and depth of curries, soups and even baked goods. From savoury to sweet, this spice enhances every dish it touches.

HEALTH BENEFITS

Curcumin, turmeric’s standout component, is known to help reduce inflammation, support heart health and boost cognitive function. But there’s a trick to maximising its power: combine turmeric with black pepper. Piperine, a natural compound in black pepper, increases curcumin absorption by up to 2000%, making this duo a healthboosting powerhouse.

DIY TURMERIC PASTE

For a versatile way to enjoy turmeric, try this simple paste recipe. It can be stirred into teas and smoothies, or even used as a marinade.

INGREDIENTS

• ½ cup turmeric powder

• 1 cup water

• ¼ teaspoon black pepper

• 2 tablespoons coconut oil

METHOD

1. Combine turmeric powder and water in a small saucepan over low to medium heat.

2. Stir continuously until the mixture thickens into a smooth paste (about 7–10 minutes).

3. Once thickened, stir in black pepper and coconut oil. Mix well.

4. Allow the paste to cool, then transfer it to a clean glass jar. Store in the refrigerator for up to two weeks.

GOLDEN MILK: A RECIPE FOR RELAXATION

For a comforting end to your day, mix a teaspoon of turmeric paste into warm milk of your choice, sweeten with honey and enjoy a delicious drink that soothes the soul.

CHUTNEY CHICKEN

CHICKEN

CHUTNEY CHICKEN

By Herman Lensing @lensingherman

Indulge in the smoky flavours of Braaied Pork Neck Steaks paired perfectly with juicy, grilled sweetcorn.

Serves 4-6

INGREDIENTS

• 1 whole chicken

• 1 onion, finely chopped

• 250g peach chutney

• 250g mayonnaise

• 350ml of water

• 30g (2 tablespoons) medium curry powder

• salt and freshly ground black pepper

For the salad

• 400g packet of small cherry tomatoes, halved

• ½ red onion, finely chopped

• a handful of fresh coriander, finely chopped

• juice of 1 lemon

• salt and freshly ground black pepper

METHOD

1. Heat oven to 180°C.

2. Using kitchen scissors cut the backbone of the chicken, turn it over, fold the thighs and buttocks outwards and flatten the chicken. Place in an oven grill pan with the skin side up.

3. Mix the rest of the ingredients and pour over the chicken. Cover the pan with foil and place in the hot oven for 40 minutes. Remove foil and grill further for 20 minutes or until the chicken is golden brown, basting the chicken with the sauce at regular intervals.

4. While the chicken grills, place all the ingredients in a salad bowl, season with salt and pepper and mix. Serve with the chicken.

Shisa nYama Spatchcock Chicken with pita breads & slaw

By Hinds Spices @hindsspices

INGREDIENTS

• 1 whole chicken

• 2 tablespoons olive oil

• 1 tablespoon Shisanyama spice

• 1 tablespoon Hinds Spices Chicken Spice

• 1 zest of lemon

• 1 small red cabbage, shredded

• 4 rhodes Quality Dill Whole Gherkins, sliced

• ½ can Rhodes Quality Whole Kernel Corn in Brine

• ¼ cup chopped fresh coriander

• 1 juice of lime

• 6 pita breads, toasted

• 1 x 400g can Rhodes Quality Chakalaka Mild & Spicy

METHOD

1. Remove the breastbone from the chicken and flatten.

2. Cover in olive oil and rub over the Shisanyama spice and Hinds Spices Chicken Spice and top with lemon zest. Braai for 45 minutes over a medium-heat fire.

3. Mix the cabbage, Rhodes Quality Whole Dill Gherkins sliced, Rhodes Quality

Whole Kernel Corn in Brine and coriander, squeeze over lime juice and set aside.

4. Portion the braaied chicken, and serve with the fresh slaw, toasted pitas and Rhodes Quality Chakalaka Mild & Spicy.

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MASTER THE ART OF CULINARY EXCELLENCE

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WE OFFER: Diplomas in Culinary Arts & Pastry International Accreditation Real-World Experience

CHICKEN CHOW MEIN

By Chantal Lascaris @chantal_lascaris

Although this popular Chinese takeaway is made with stir-fried veggies, it’s not always that healthy as there’s invariably a lot of sodium in the dish. Sodium raises blood pressure, which can lead to heart disease, so it makes sense to limit your intake of it. Making this dish at home makes it much healthier than ordering takeout. Using low-sodium soy sauce means that the marinade retains that classic umami flavour, the perfect balance of sweet and salty so characteristic of this dish.

INGREDIENTS

• 600–700g chicken breast fillets, thinly sliced

• 2 teaspoons olive oil

• 2 cups sliced cabbage

• 2 onions, sliced

• 1 red pepper, sliced

• 4 celery sticks, sliced on the diagonal

• 2 cups mangetout (snow peas or sugar snap peas)

• 2 teaspoons sesame oil

• 400–500g egg noodles

• ½ cup hot water

• 2 teaspoons cornflour, plus a touch of water to make a slurry

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon sherry

• 2 chicken stock cubes

• 2–3 sliced spring onions to garnish

• mung beans to garnish

For the marinade

• 2 teaspoons low-sodium soy sauce

• 2 teaspoons sherry

• 1 teaspoon cornflour, plus a touch of water to make a slurry

• 2 cloves garlic, minced

• 1 tablespoon minced ginger

• salt and pepper to taste

METHOD

1. Combine the marinade ingredients in a wide bowl, then add the chicken strips. Toss, ensuring the chicken is well-coated. Refrigerate for approximately 1 hour.

2. Heat the olive oil in a nonstick pan. Add the cabbage, onions, red pepper, celery and mangetout, and sauté for approximately 4 minutes, or until the vegetables start to soften. Remove from the pan and set aside.

3. To the same pan, add the sesame oil, increase the heat and sear the chicken on all sides. Reduce the heat, add any leftover

marinade and continue to sauté until the chicken is just cooked.

4. Cook the noodles according to the packet instructions and set aside.

5. Mix together the hot water, cornflour slurry, soy sauce, sherry and crumbled stock cubes. Add the mixture to the chicken, then add the vegetables and cooked noodles to the pan.

6. Toss well, ensuring all the ingredients are well-coated. Continue to cook for another minute or two, making sure everything is heated through.

7. Serve in bowls or boxes, garnished with the spring onions and a sprinkling of mung beans.

AIR-FRIED SPICY CHICKEN WINGS & CAPRESE STICKS

By Keitu Masitenyane @keituthecolorfulcook_

Makes 24 pieces INGREDIENTS

For the caprese sticks

• 24 cherry tomatoes

• 12 cubed white cheddar (you can opt for mozzarella too)

• 24 basil leaves

• balsamic vinegar, for drizzling

For the wings

• 12 wings, cut into drums and flats (makes 24 pieces in total)

• 1 teaspoon Portuguese chicken spice

• 1 teaspoon crushed garlic

• 1 teaspoon chilli explosion

• 1 teaspoon paprika

• drizzle of cooking oil

For the chicken wing sauce

• 2 tablespoons Worcestershire sauce

• 2 tablespoons tomato sauce

• 1 tablespoon Portuguese chicken spice

• 1 tablespoon sugar

• ¼ cup water

METHOD

To make the caprese sticks:

1. Take a toothpick and start by skewering a cherry tomato.

2. Next, add a piece of cheese, followed by a fresh basil leaf.

3. Finish with another cherry tomato to complete the pattern.

4. Repeat until all the ingredients are used.

5. Arrange the Caprese sticks on a serving platter and drizzle lightly with balsamic vinegar.

6. Serve immediately and enjoy!

To make the chicken wings:

1. Start by placing the chicken wing pieces in a large bowl.

2. Add the Portuguese chicken spice, crushed garlic, chilli explosion and paprika.

3. Drizzle a little cooking oil over the wings and mix well to ensure the seasoning coats every piece evenly.

4. Preheat the air fryer to 180°C.

5. Arrange the wings in a single layer in the air fryer basket, ensuring they are not overcrowded.

6. Cook for 20-25 minutes, flipping them halfway through for even crispiness.

7. Once golden and cooked through, remove from the air fryer and serve hot.

To make the chicken wing sauce:

1. Start by adding all the ingredients into a saucepan.

2. Place the saucepan over low to medium heat.

3. Stir continuously until the sugar dissolves and the

sauce thickens slightly.

4. Once well combined and heated through, remove from the heat.

5. Pour over your cooked chicken wings or use as a dipping sauce. Enjoy!

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www.robertsonwinery.co.za @robertsonwinery

Price: R85 – R90

Bougie Beaukett

Celebrate this season with Robertson Winery’s Beaukett, a bougie semi- sweet white wine with aromatic Muscat notes and a smooth, subtly spicy palate. Succulent yet refreshing, it finishes cleanly and pairs beautifully with spicy curries and bold dishes. A perfect gift for your loved one, adding a touch of elegance to their celebration or relaxing moments.

#MoretoshareCheers!

Bougie Beaukett

Mama garlic tikka masala

MAMA GARLIC TIKKA MASALA

By Clara Kapelembe Bwali @blackgarliczambia

INGREDIENTS

• 2 chicken breasts, cut into bite-sized pieces

• 1 cup plain yoghurt

• 2 tablespoons tikka masala spice mix

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tablespoon ginger, minced

• 3 large tomatoes, chopped

• ½ cup heavy cream

• salt and pepper, to taste

• fresh cilantro, chopped, for garnish

METHOD

1. In a bowl, mix together the yoghurt and 1 tablespoon of tikka masala spice mix. Add the chicken pieces and coat well. Let it marinate for at least 30 minutes (or overnight for better flavour).

2. Heat olive oil in a pan over medium heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set it aside.

3. In the same pan, add the chopped onion, garlic, and ginger. Sauté until softened, about 3-5 minutes. Stir in the remaining 1 tablespoon of tikka masala spice mix and cook for another minute.

4. Add the chopped tomatoes to the pan and cook until they break down. Then, blend at medium speed.

5. Pour the sauce back into the pan, then stir in the double cream and season with salt and pepper. Let the sauce simmer for another 5 minutes, until it thickens.

6. Add the cooked chicken back to the pan, stir to coat

with the sauce, and simmer for another 5-10 minutes.

7. Garnish with fresh coriander and serve with rice and naan.

ROOIBOS & HONEY CHICKEN THIGHS

By Zandeleen Thygesen @zandilions

INGREDIENTS

• 4 chicken thighs (or drumsticks)

• ½ cup strong rooibos tea (steep 1 tea bag in ½ cup warm water for 10 minutes)

• 1 tablespoon honey

• ½ tablespoon soy sauce

• 1 garlic clove, finely pressed

• ½ teaspoon cumin

• ½ teaspoon paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ tablespoon olive oil

METHOD

1. In a bowl, whisk together the rooibos tea, honey, soy sauce, garlic, cumin, paprika, salt and pepper. Add the chicken thighs and ensure they are well coated. Marinate for at least 1 hour (or overnight for an even better flavour).

2. Preheat your oven to 180°C. Place the chicken in an ovenproof dish and spoon any extra marinade over the top. Bake for 35-40 minutes until the chicken is golden and cooked through.

3. For extra crispy skin, switch to the grill setting for the last 5 minutes.

4. Serve with your favourite side dish.

Foods to soothe your soul

We explore the best foods that will instantly put some pep in your step!

eating

When you’re sad

Opt for comfort foods that support serotonin production and help stabilise your mood:

• Dark chocolate: contains compounds that boost serotonin and endorphins.

• Bananas: rich in Vitamin B6, which helps produce feel-good neurotransmitters like dopamine.

• Salmon or walnuts: high in omega-3 fatty acids, which are linked to reduced depression.

• Soups: especially those with lentils or chickpeas, which are rich in folate and iron.

When you’re angry

Choose foods that are calming and anti-inflammatory:

• Green tea: contains theanine, which promotes relaxation

• Cucumber or celery sticks: their crunch can be soothing while their hydration properties reduce tension.

• Oats: provide steady energy and calm nerves due to their magnesium content.

Avocado: high in healthy fats and B vitamins, which help regulate stress.

EMOTIONAL

When you’re tired

Go for energy-boosting, nutrient-dense options:

• Greek yoghurt with honey and berries: a quick source of protein, natural sugar and antioxidants.

Hard-boiled eggs: packed with protein and vitamin B12 for sustained energy.

Sweet potatoes: complex carbs paired with fibre for long-lasting energy.

A handful of almonds or trail mix: contains magnesium and healthy fats for a quick energy lift.

When you’re anxious

Focus on foods that calm the nervous system:

• Chamomile tea: known for its calming properties.

• Blueberries: rich in antioxidants that combat stress hormones.

• Dark leafy greens: high in magnesium, which can reduce anxiety.

• Pumpkin seeds: contain zinc and magnesium to support brain function and calm nerves.

Versatile avocados!

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

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

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

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

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

Health facts:

The best thing about avos is that they are all:

• high in energy

• high in heart healthy fats

• high in vitamin K

• high in biotin

• cholesterol free

• sodium free, and

• a source of fibre

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

Pink peppercorncrusted tuna with artichoke & pine nut caponata

By Monché Muller @monchemuller

Serves 4

INGREDIENTS

For the tuna

• 4 tablespoons pink peppercorns, crushed

• 1 tablespoon pink Himalayan salt

• 1 lemon, zested

• 1 tablespoon extra-virgin olive oil

• 800g fresh tuna loin

• marjoram, deep-fried to garnish

For the caponata

• 200g pine nuts

• 2 teaspoons sweet paprika

• 2 teaspoons cumin seeds

• ½ teaspoon turmeric

• 375ml extra-virgin olive oil

• 100g capers, drained

• 165ml fresh lemon juice

• 2 tablespoons marjoram, chopped

• 800g artichoke hearts, halved

METHOD

1. Sear the tuna over very hot coals on all sides*, leaving the inside raw. Also, grill the artichoke hearts (for the caponata) for a few minutes, until charred.

2. Cool the tuna on a chopping board for about 10 minutes, then cut it into 1 cm-thick slices.

3. To make the caponata, toast the pine nuts in a dry saucepan over mediumhigh heat until golden. Add the spices and toast until fragrant.

4. Add the olive oil and bring to a low simmer. Add the capers and fry until crispy.

5. Remove from the heat, stir in the marjoram and lemon

juice, then pour the hot liquid over the chargrilled artichokes. Allow to cool.

6. Serve the caponata as a relish with the seared tuna slices and garnish with deep-fried marjoram.

*Similarresultscanbeachieved bysearingthetunainahot griddlepaninsteadofoverhot coals.

CREAMY PRAWN PASTA

By Chilli Chocolate Chefs @chillichocolatechefs

This creamy prawn pasta recipe can be found on page 157 of the Chilli Chocolate Chefs’ cookbook, “Bringing It Home.”

INGREDIENTS

• 250g cooked spaghetti

• 2 tablespoons butter (for frying prawns)

• 20 prawns, shelled

• 1 teaspoon exotic Thai spice

• 1 tablespoon butter

• 3 teaspoons garlic, finely chopped

• 1½ cups milk

• 1½ cups fresh cream

• 1 tin tomato purée

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• ½ cup parmesan cheese

To serve

• sour cream

• handful dhania (chopped)

METHODS

1. Remove the breastbone from the chicken and flatten.

2. Cover in olive oil and rub over the Shisanyama spice and Hinds Spices Chicken Spice and top with lemon zest. Braai for 45 minutes over a medium-heat fire.

3. Mix the cabbage, Rhodes Quality Whole Dill Gherkins sliced, Rhodes Quality Whole Kernel Corn in Brine and coriander, squeeze over lime juice and set aside.

4. Portion the braaied chicken, and serve with the fresh slaw, toasted pitas and Rhodes Quality Chakalaka Mild & Spicy.

5. salad bowl, season with salt and pepper and mix. Serve with the chicken.

SESAME PRAWN SLIDERS

By Chilli Chocolate Chefs @chillichocolatechefs

Makes 6-8 sliders

INGREDIENTS

• 6 brioche sliders

• 2 tablespoons maple syrup

• ¼ cup sesame seeds

• 3 tablespoons Japanese mayo

For the filling

• 400g prawns (cooked)

• 1 spring onion (finely chopped)

• handful coriander (finely chopped)

• 1 tablespoon chives (finely chopped)

• 2 tablespoons fried onion

• 1 teaspoon fish sauce

• 1 teaspoon lime juice

• 1 teaspoon sugar

• 1 teaspoon Japanese mayo

For the chilli soy dipping sauce

• 1 teaspoon sugar

• 1 tablespoon hot water

• 2 tablespoons soya sauce

• 1 teaspoon rice vinegar

• 1 teaspoon chilli oil

• ½ teaspoon sesame oil

• 1 teaspoon garlic (minced)

• 1 teaspoon sesame seeds

METHOD

1. Preheat the oven to 150°C.

2. Place the sliders on a baking tray and brush the tops with maple syrup before sprinkling them with sesame seeds.

3. Bake for 8-10 minutes until they are golden brown.

4. For the filling: Chop the cooked prawns and place them in a bowl

5. Add in the rest of the ingredients and mix well.

6. For the chilli soy dipping sauce: Dissolve the sugar in the hot water.

7. Add in the remaining ingredients and stir.

8. To assemble, cut the slider in half through the top.

9. Spread the Japanese Mayonnaise on the inside of the bread.

10. Fill with the prawn filling and garnish with spring onion.

11. Serve with the dipping sauce.

Pilchard pasta

By Neo Nontso @dinewithneo

INGREDIENTS

• 250g pasta of your choice (I’ve used shells)

• 1 onion, chopped

• 2 cloves garlic, chopped

• 2 red chillies, chopped (optional)

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon dried sweet basil

• 1 can diced tomatoes

• 2 cubes chicken stock

• 1 tablespoon tomato paste

• 1 cup water

• 1 can pilchards in tomato sauce

• 2 tablespoons Worcestershire sauce

• 1 teaspoon salt

• 1 teaspoon pepper

• ½ cup grated cheddar cheese

• pinch smoked paprika

• oil

METHOD

1. Boil the pasta in salted water according to package instructions. Drain in a colander and rinse under cold water.

2. Heat a little oil in a large pan on medium heat.

3. Add the onion and sauté for 3 minutes until translucent, then add the garlic, chilli and dried herbs, and sauté until the herbs become fragrant.

4. Add the diced tomatoes, stock cubes and tomato

paste, then pour in the water and bring to a simmer.

5. Cover and let the sauce cook for 15-20 minutes.

6. Place the pilchards on a flat plate and, using a knife and fork, gently cut each fish in half to expose the bones. Remove and discard the bones.

7. Add the Worcestershire sauce, salt and pepper to the pan, then the pilchards. Stir gently to coat them in the sauce while breaking them into smaller pieces.

8. Add a splash of water and cook the sauce for 10 more minutes.

9. Stir in the cooked pasta.

10. Heat the oven to 180°C.

11. Transfer the pasta mixture to an oven-proof casserole dish and top with the grated cheese and smoked paprika.

12. Bake in the oven for 10 minutes, or until the cheese has melted.

13. Serve hot.

“This is one of the first pasta dishes my mom taught us kids how to make. Although it was inspired by a need to be thrifty, this simple meal ended up being one of my favourites. Just one can of pilchards feeds the entire family, which makes this tasty dish super pocket-friendly,” says Neo.

Natural Sweet Rosé

The RW Natural Sweet 750ml range is enrobed in beautiful roses, reflecting one of the admired attributes of the well-known Robertson wine valley. The RW Natural Sweet Rosé features Fairest Cape, Brumilda Roos and Just Joey rose imagery.

#Moretoshare #Naturallysweetandsocial

Price: R70 – R80

PAIR WITH

Fried fish tacos

By Dairy Gives You Go

@dairygivesyougo

INGREDIENTS

• soft small tacos/wraps

• coleslaw

• frozen hake nuggets or fish fingers

• readymade tzatziki*

• avocado, sliced

• pickled red onions (optional)

• crumbly feta cheese

• cilantro (optional)

• fresh lime wedges

METHOD

1. Lay a taco/wrap flat on a plate. Add a small handful of coleslaw, then top with 3-4 hake nuggets.

2. Dollop a big tablespoon of tzatziki on top. Add a slice of avocado, some pickled onion (if using), and a sprinkle of crumbled feta cheese.

3. Serve with cilantro (if desired) and a wedge of fresh lime.

*Learntomakeyourowntzatziki here:www.rediscoverdairy.co.za/ recipe/tzatziki/

Quick sticks penne pasta

By Dairy Gives You Go @dairygivesyougo

INGREDIENTS

• 150g pasta of your choice

• 1 tin of tuna

• crumbly feta cheese

• sun-dried tomatoes (or fresh tomatoes)

• a handful of fresh coriander

• olive oil

• juice of 1 fresh lemon

• salt and pepper

METHOD

1. Cook the pasta in a pot of salted boiling water according to the package instructions. Once ready, drain and add to a bowl.

2. Drain the tuna and add it to the pasta. Crumble about half a round of feta cheese over the pasta.

3. Slice 3-4 sun-dried tomatoes and chop the coriander. Add them to the bowl.

TOp TIP!

Let the pasta cool slightly before adding the feta and sun-dried tomatoes. This helps the cheese crumble evenly and prevents the tomatoes from becoming too soft, preserving their tangy punch.

me and save this recipe on your phone

ORIENTAL PRAWN & PEANUT LETTUCE CUPS

By krazy kiwi Kookbox @krazykiwikookbox

Serves 4

INGREDIENTS

• 1 teaspoon white sugar

• 1½ cups boiling water

• 4 teaspoons salt

• ¾ cup rice wine vinegar

• 2 tablespoons smooth peanut butter

• 2 tablespoons hoisin sauce

• 2 limes, juiced (1-2 tablespoons of juice)

• ½ cup coconut milk

• 1 garlic clove, crushed

• 1 teaspoon sambal oelek

• 1 teaspoon soya sauce

• 1 teaspoon brown sugar

• 300g frozen deshelled prawn tails

• boiling water – for the noodles

• 75g rice noodles

• 1 teaspoon sesame oil

• 12 soft lettuce leaves

• 2 carrots, peeled & cut into 2 mm match sticks or finely julienned

• 1 white Japanese radish (daikon) peeled and cut the same as carrots

• half a cucumber, julienned

• 30g mint

• 30g coriander

• 2 red chillies, finely sliced

• 60g peanuts, coarsely chopped

METHOD

1. Defrost the prawns by putting them in a colander.

2. Place the rice noodles in a bowl and pour boiling water over them, soak per packet directions. Rinse under cold water to prevent sticking then drain well and set it aside until you start building the lettuce cups.

3. Pour 1.5 cups of boiling water, the rice wine vinegar, salt and white sugar into a bowl and stir to dissolve the sugar to make a

pickling liquid.

4. Add the carrots and Japanese radish to the pickling liquid and set aside.

5. Whisk the peanut butter, hoisin sauce, lime juice, coconut milk, crushed garlic, sambal oelek, soya sauce and brown sugar in a bowl to make your Oriental Peanut sauce and set aside.

6. Chop about half the prawns in bite-sized pieces and leave the rest whole.

7. Heat a pan to medium-high heat with a drizzle of sesame

oil and add the prawns, fry for 1-2 minutes.

8. Drain the pickling liquid from the pickled vegetables (carrots and Japanese radish).

9. Lay everything out on a platter for guests to assemble lettuce cups or assemble before serving.

10. Assemble – here is our order: lettuce leaves, noodles first, the veg, the prawns, herbs down the side, drizzle with Oriental Peanut sauce, sprinkle with peanuts & chilli.

HAKE GRATIN

By Zandeleen Thygesen @zandilions

INGREDIENTS

• 800g hake fillets fresh or defrosted

• juice of 1 lemon

• sea salt and pepper, to taste

• 4 tablespoons butter

• 3 tablespoons cake flour

• 500ml milk

• 2 small cloves garlic crushed

• 1 ½ cups of breadcrumbs

• 2 tablespoons chives finely chopped

• 2ml ground nutmeg

METHOD

1. Preheat the oven to 200°C.

2. Place the hake in a large baking dish and season with salt and pepper. Pour the lemon juice over the fish and set it aside.

3. Melt the butter in a saucepan over medium heat. Use a wooden spoon to stir in the flour, then gradually pour in the milk,

whisking the mixture until it is smooth and thickened. Remove the sauce from the heat and stir in the garlic, cheese and chives. Combine well and season with salt, pepper and nutmeg.

4. Pour the warm sauce over the fish, ensuring it is evenly coated, and top the dish with breadcrumbs.

5. Bake the gratin in the preheated oven for 20-30 minutes, or until it is golden and bubbling.

Fry me to the moon:

Perfecting crispy fish

There’s something magical about the perfect piece of fried fish. Golden, crispy, and irresistibly tender, it’s the kind of comfort food that takes you to new heights with every bite.

Welcome to Fry Me to the Moon, where we explore the secrets to achieving out-of-thisworld crunch. From choosing the right fish to mastering the art of the fry, we’ll guide you through creating crispy fish that’s as dazzling as the stars, with wine pairings and sides to match. Get ready to elevate your fryday game to astronomical levels!

1. Choosing the right fish for frying

The best fish for frying are those with firm, flaky flesh that can hold up to the heat. Local favourites like hake, kingklip, or kabeljou are excellent options. Remember: fresher is always better.

2. The coating debate: batter vs. crumb

• Batter: a light, crisp coating made from flour, cold water (or beer for extra flavour!), and a touch of seasoning.

• Crumb: a classic breadcrumb coating or a twist with panko for extra crunch.

• Pro tip: season your fish directly before coating it to layer flavour.

3. The secret to a perfect fry

• Use a neutral oil with a high smoke point, such as canola or sunflower oil.

• Heat the oil to 180°c – hot enough to crisp the coating without soaking it in grease.

• Fry in small batches to keep the oil temperature steady.

• Drain on layers of paper towel and sprinkle with salt while it’s still hot.

4. Saucy pairings: elevating your fried fish

No “Fry-day” is complete without the perfect dipping sauces. Try these favourites:

• Zesty tartare sauce with fresh dill and lemon.

• Spicy peri-peri mayo for a South African kick.

• Herby chimichurri for a fresh, vibrant twist.

5. Wine pairing tips: fish meets the vine

The crispiness of fried fish pairs beautifully with light, zesty wines.

• White wine: a chilled Sauvignon Blanc or Chenin Blanc complements the flavours.

• Sparkling wine: bubbles cut through the richness – opt for an SA Cap Classique.

• Rosé: a dry rosé adds a fruity

6. Fry-day menu inspiration

• Classic fish and chips: thick-cut chips, flaky hake, and a side of mushy peas.

• Spiced fish tacos: fried fish topped with slaw, avocado and lime crema wrapped in soft tortillas.

• Tempura fish bites: lightly battered fish served with a ponzu dipping sauce.

• Seafood platters: pair fried fish with calamari, prawns and squid heads for a decadent fry-day feast.

7. Beyond the fryer: leftover magic

Don’t let leftovers go to waste! Use them to make:

• A crispy fish sandwich with tangy pickles and slaw.

• A fried fish salad with leafy greens and a citrus vinaigrette.

• Fish cakes bound with mashed potatoes and herbs.

OCEAN COOKBOOK

Hooked on sustainability

The Marine Stewardship Council launches the fourth edition of its free ocean cookbook, where chefs around the globe unite to support sustainable seafood for healthy oceans.

The Marine Stewardship Council (MSC), the ocean non-profit responsible for the world’s leading sustainable seafood ecolabel, has launched its Ocean Cookbook 2025. The free digital cookbook brings together chefs from all over the world to create a collection of healthy, delicious everyday recipes that tell a sustainability story about the seafood we all love.

On local soil (or water?), our very own Chef Naledi Toona has happily stepped into her role as MSC’s campaign ambassador for a third year in a row. The South African edition of the cookbook showcases whitefish, specifically hake, haddock, and Cape whiting, as locally available alternatives found in South African supermarkets and sourced from the MSC-certified hake trawl fishery. The South African hake trawl fishery

The Marine Stewardship Council (MSC) is an international nonprofit organisation which sets globally recognised standards for sustainable fishing and the seafood supply chain. Fisheries representing 19% of the world’s wild marine catch are engaged in its certification programme. For more information visit msc.org

has been certified to the MSC’s Fisheries Standard since 2004, becoming the world’s first hake fishery to meet this gold standard for fisheries sustainability. With the theme “Good for You and the

Ocean Too”, the cookbook serves as the centrepiece of the MSC’s main awareness campaign at the start of the year, a time when people traditionally focus on healthy and environmentally conscious eating. The Ocean Cookbook also showcases how easy it is to prepare nutritious, sustainable, and affordable seafood dishes at home.

“The ocean is vital to human life on our planet. It feeds billions and supports the livelihoods of millions more,” says Louanne Mostert, Marketing and Communications Manager for MSC. “We rely on it for our oxygen intake, climate regulation, and it is home to such wonderful biodiversity. Through simple, everyday choices each of us can help protect the ocean into the future. One such small act is to support sustainable fishing practices by choosing products carrying the blue MSC label when shopping for seafood.”

Included in the selection of recipes are grilled fish kebabs and a mouthwatering fish burger by Swedes Malin Nordblom and Stina Algulin; a fish potpie to feed the family by Polish chef Madame Edith; a healthy spin on classic fish and chips by Finnish chef Kati Pohjanmaa; and Chef Naledi’s

popular and light hake tacos and coconut hake dishes.

“Cooking has always been an act of love for me and hake is such a versatile, sustainable and quick-tocook ingredient,” adds Chef Naledi. “My entire family enjoys eating whitefish. I am proud to present the MSC’s Ocean Cookbook for a third year in a row. It conveys a message I resonate with and features recipes ideal as simple suppers, for school lunchboxes and more.”

To help raise the profile, the cookbook

includes stunning photography from internationally renowned food photographer, David Loftus, who has worked with Jamie Oliver throughout his career. Loftus is a great believer in sustainable fishing. “This goes way beyond food. It’s about the future of our Ocean. We need to step up to the plate right now... or we’re in deep water.”

The Ocean Cookbook 2025 is available as a free, digital cookbook on the MSC’s website: https://www.msc.org/sa-oceancookbook-2025.

The ofheavyweights the lighter red category

By Vinimark

Cinsaut and Pinot Noir together hold a significant place in the history of South African wine. The two cultivars were combined 100 years ago to create our signature Pinotage. Today, through the efforts and dedication of winemakers, each can stand on its own as a single variety –albeit relatively conservatively within the greater wine landscape.

Because it’s incredibly unfussy about the conditions in which it grows, Cinsaut (then known as Hermitage) was once the most commonly planted grape in SA, although it fell out of favour in the 1970s. Today, it is one of the smaller segments of the red wine category. Pinot Noir, however, has enjoyed much more attention over the years. While both variety’s growth in popularity remain small compared to the growth seen in Chardonnay and Red Blends, they continue to gain favour, and winemakers are increasingly investing in bringing Cinsaut and Pinot Noir to newer audiences.

At a masterclass hosted by Vinimark, Wine Training & Education Manager Ginette de Fleuriot noted the uptick in interest in less common varieties and lighter reds, including Grenache Noir and even scarcer varieties like Italian Barbera and Nebbiolo. Among them, Pinot Noir is best-known and loved, with Cinsaut slowly gaining traction.

“The average wine drinker is looking for what they already know, making it less likely they’ll reach for a variety they haven’t tried before,” says de Fleuriot. “But these small categories are seeing incremental growth as audiences become more educated and curious. Balance, poise, and brand strength are key ingredients for lighter reds to win over new palates.”

Readily available Cinsaut grapes thrive in varied climates, even surviving periods of drought. Historically, this has allowed winemakers to sell Cinsaut at a lower price point. At one point, perceptions sank low enough for it

to be considered “The Poor Man’s Poison”. Cinsaut has yet to breach the R1 million mark in annual sales, but despite the small scale of the wine’s current success, there is great potential for sophistication and popularity in this varietal.

A top-tier Cinsaut is balanced and elegant on the tongue, pairs well with food, and is a sophisticated pour to include on a wine list. Allesverloren viticulturist Fanie Malan reflects on its future possibilities: “Our country’s producers were the ones to revive Chenin Blanc as a single varietal in the New World. While Cinsaut is still being overlooked, South African winemakers are in a position to be the ones to champion it. There is immense opportunity for us to build in this category.”

Allesverloren’s motion to elevate perceptions around Cinsaut has included rebranding its offering as Heritage Cinsaut, to reflect the gravitas and precision behind its production. With a higher level of alcohol, and mature grapes to create a fuller style, this awardwinning wine showcases a different aspect to its potential. Malan also points out the strong tannic structure of the variety, which allows it to age with grace.

Already carrying a certain prestige is the equally light-bodied Pinot Noir, which maintains a strong association with its Burgundy origins despite being produced in nearly every international winemaking region. Its slow but steady rise in local popularity can largely be attributed to Pinot Noir festivals and sales at tasting rooms. This suggests that while consumers might not know the varietal, it only needs to be poured into their glass for them to fall in love with it.

But what is it that makes our Pinot Noirs so appealing? At its most award-worthy, this wine is lighter and more cherry-flavoured than other red wines. It’s high in acidity, lighter in colour, and lower in alcohol. As a whole, this style of wine is well-

known for its typicity – the capacity to express the attributes of the terroir in which its grapes are grown.

Shannon’s Pinot Noir has noticeable hints of silicon quartz, a characteristic lovingly nicknamed “Elgin Grunt” by wine connoisseurs. This distinct earthiness is also found in Newton Johnson’s 2022 vintage, accentuating the acidity of the wine’s notes of sour cherry. By contrast, Pinot Noirs by Creation Wines and Bosman Family Vineyards reflect the Hemelen-Aarde Valley’s sandstone terroir, resulting in a feminine, subtle and rounded wine with an equally strong sense of place.

Heat can cause a spike in sugar, which can easily throw a lighter red wine out of balance. But winemakers from the warmer Stellenbosch region are proving that in the right hands, their Pinot Noirs can have just as much elegance and flair as those from the cooler climates of Elgin and the Hemel-en-Aarde Valley. David Finlayson and Spier are just two of the many Stellenbosch producers making Pinot Noirs that are crisp and balanced, showing an impressive level of technical prowess and winemaking skill.

If a conversation with the winemaker and a visit to a tasting room are all that’s required to seduce a new audience into loving lighter reds, it’s clear that adding or shifting brand positioning as well as sampling activations could assist in accelerating the growth of these varietals in consumer markets where immediate access to the farm of origin is not always possible. The potential South African winemakers have to pioneer a resurgence of these lesser-known wines both in our own country and across the globe are nothing short of exciting!

Which chews to choose?

By Nikki Kim

A friendly guide to dog chew nutrition and finding the perfect chew treat for your furkid.

Have you ever fallen victim to your furkid’s insatiable appetite for destruction, losing precious items like a TV remote, designer handbag, or even a cosy sofa to their mischievous jaws? It’s a tale as old as time – the battle between our love for our dogs and the havoc they wreak on our belongings.

Dogs love to chew, and it’s more than just a fun pastime – it’s essential

for their physical and mental wellbeing! Chewing strengthens their jaw muscles, helps with the discomfort of teething, keeps their teeth clean, relieves anxiety, and keeps them entertained. The key to a happy dog (and a safe sofa) is to find the perfect chew!

With a plethora of chew treats on the market, it can be overwhelming for pet parents to select the right one. Many of these chews are made from

animal by-products, which may sound a bit unusual, but are surprisingly nutritious. Canine ancestors have been chomping on these chews for centuries, so you know they must be onto something good!

What sets these chew treats apart is that they are typically processed naturally, without additives. This means your dog can enjoy all the health benefits without consuming harmful chemicals. So, let’s dive into some options that will have your pup begging for more:

Pizzle sticks

These are an alltime favourite! So, what’s a pizzle stick?

Stay with me… it’s a bull’s penis! If you want something to keep your dog busy for a while, this is a fantastic choice. Pizzles are considered one of the longest-lasting chews on the market. They are also high in protein, low in fat, and very digestible, making them safer than bones or rawhide.

Tendons

Beef “paddywhack”, from the nuchal ligament in the neck, is a great chew option. These chews are tough, long-lasting, and perfect for strong chewers. Plus, they are rich in collagen, which is great for your dog’s joints and skin. If you’re looking for a low-fat option, ostrich tendons from

the leg of the bird are an excellent choice, too! They may not last as long, but they help keep your dog’s teeth nice and clean.

Trachea

Trachea chews, typically made from beef, lamb, and venison, are available in treat aisles. They are softer and perfect for more gentle chewers. Tracheas are also easy to digest and provide a boost of glucosamine and chondroitin, which help keep those joints healthy!

Ears

Chewing on pig, cow, or even rabbit ears can be quite a soothing experience for your pup. They are softer than tendons and tracheas, high in protein and low in fat, although pig ears have a slightly higher fat content. Like the trachea, they are made of cartilage, providing natural glucosamine and chondroitin.

Fish skins

These are a fun option that comes in all sorts of shapes such as plaits, twists and cubes. Fish skins are packed with omega-3 fatty acids, which are great for your dog’s skin, brain, heart and eyes. The tough, chewy texture of the skin provides a nice workout for their teeth and gums too.

Next, consider your dog’s size. A tiny Yorkie shouldn’t have a huge 60cm pizzle, as it could lead to tummy troubles and one too many love handles; and a big Boerboel shouldn’t be gnawing on a 10cm chew as it could potentially cause choking or a blockage. If your pup is on the heavier side, it’s a good idea to choose low-fat chews like ostrich or venison. More active dogs can enjoy heartier treats, but steer clear of overly oily ones!

Picking the perfect chew

First, consider your dog’s age. Puppies’ digestive systems and teeth are still developing, so you should be especially cautious with what they chew on until they’re around 14 weeks old. Senior dogs may need softer options because their teeth can be more sensitive. Ear chews would be a good option for both puppies and seniors.

Finally, observe your dog’s chewing habits. The size of your dog matters, but so does their chewing style. Some large breeds are gentle with their treats, while some small dogs can be intense chewers and tend to gulp. Find a chew that matches your furkid’s chewing personality.

Finding the ideal chew for your dog, tailored to their age, size, nutritional needs, and chewing habits, may require patience – and that’s perfectly fine! Remember to supervise your pup while they chew their treats, and ensure fresh water is on hand to aid digestion. Happy chewing!

10 reasons to consider a career in cheffing

Are you passionate about cooking and looking for a career that’s flavourful, creative, and in demand? Consider becoming a chef, with endless opportunities for growth, specialisation, and culinary innovation in a booming industry.

By Grant Bushby

For most people, work is something you have to do to earn money, often less than stimulating and routine. For chefs, work is passion, offering joy, creativity and inspiration beyond a pay check.

If you love cooking, why not turn it into a career? The food and hospitality industry are booming locally and globally, with high demand for skilled chefs. Capsicum Culinary Studio, with seven campuses across South Africa, helps aspiring chefs build rewarding careers. Ready to follow your passion? Here are 10 reasons to consider becoming a chef.

1. Career growth and progression

TOP TIP

With campuses across South Africa, including Cape Town, Durban, and Johannesburg, Capsicum Culinary Studio makes it easy to pursue your passion for cooking no matter where you are!

If you love food and cooking why not make a career out of it by becoming a professional chef. As well as the job satisfaction, being a chef offers great career progression from Commis Chef to Demi Chef, Chef de Partie, Sous Chef, Chef de Cuisine and finally Executive Chef. You also have the option of working at many different venues including restaurants, hotels, resorts, cruise liners, catering companies and corporate or private events.

2. It’s a growing industry

People will always want to eat out and as the hospitality industry is steadily growing year on year there are many new and challenging positions on offer.

3. Take your career global

Wherever you choose to live, finding work as a chef will always be an option. Whether you fancy preparing meals on a luxury liner or taking one of the jobs in a posh restaurant in London, New York or Paris, a career as a chef is highly portable!

4. You can specialise

Chefs learn by preparing and cooking all kinds of food to give them an overall understanding and a wide repertoire. But there’s plenty of opportunity to specialise if you have a passion for a certain

cuisine - be it Chinese, French or Mexican. Or, if you love cakes and desserts, you can become a pastry chef. Whatever your obsession, there are plenty of options to branch out and challenge yourself.

5. Self-employment opportunities

Some chefs spend a few years in a restaurant or hotel kitchen, making a name for themselves before branching out and opening their own eatery. Some set up catering companies, preparing meals for private functions and events, while others invest in a food truck and sell their wares at markets and social gatherings. Where there’s a gathering of people, there’s always a need for food!

6. It’s creative

Plating up food and creating new dishes is an art in itself, so the perfect profession for those with a creative streak. Chefs are always looking to create new taste sensations, new food combinations and new recipes that will bring something different to the taste buds.

7. You make people happy

People love eating out, so whether you are helping make a special event even more memorable or a

Capsicum Culinary Studio, South Africa’s largest chef school, has produced over 8,000 alumni excelling worldwide - from boutique establishments to global hospitality giants.

lunchtime meal more delicious, it’s good to know your work is being appreciated.

8. There is never a dull moment

Working in a kitchen can be challenging as you are under pressure to deliver and you spend a lot of time on your feet. However, if you are passionate about food and good at what you do, being a chef can create a real buzz and deliver a highly rewarding career.

9. Varied hours

This is no 9-to-5 job. Chefs work a variety of hours depending on where they work. Some restaurants are only open at night, others only during the day. Most hotels are open 24 hours (for guest who want a late-night snack), while catering companies work shifts and corporate catering can find you

prepping breakfast, lunch and dinner.

10. Best of all – you don’t have to wear a suit!

No ties for the men, high heels for the women or business suits for both. Which means less money spent on a wardrobe that’s needed for that corporate gig.

Ifthisexcitesyourtastebuds,why notexploreCapsicumCulinary Studio’scourses?Optionsrange fromfoundationalcookingand bakingprogrammestoadvanced chefandpatisseriecertifications, allaccreditedbyCATHSSETA, QCTO,andCity&Guilds.With globalpartnershipsandties toleadingchefassociations, Capsicumequipsstudentswith internationalqualificationsand careeropportunities.

THE MAC ATTACK

Macadamia nuts, often called the “queen of nuts”, are prized for their rich, buttery flavour and smooth texture. Native to Australia, these nuts have made their way into cuisines and hearts worldwide.

CULINARY VERSATILITY

Their creamy texture makes them perfect for blending into nut butters, milks and even dairy-free cheese alternatives. Whole or chopped, they bring crunch and flavour to salads, sweet treats and granola. Macadamia milk, in particular, is a game-changer for its silky texture and slightly sweet taste, making it an excellent choice for smoothies, coffee and hearty soups.

Health benefits

• Heart health: Rich in monounsaturated fats, macadamias improve cholesterol levels and reduce inflammation.

• Weight management: Their fibre content promotes satiety, helping to curb hunger despite being calorie-dense.

• Gut health: Soluble fibre supports digestion by feeding beneficial gut bacteria.

• Antioxidant protection: Packed with tocotrienols, they combat oxidative stress and may lower the risk of chronic diseases.

• Blood sugar regulation: Low in carbs and high in fibre, macadamias help improve glycaemic control for those with type 2 diabetes.

MACADAMIA MILK PANCAKES WITH GOOSEBERRIES & HONEY

Start your day with a stack of light, fluffy pancakes made with macadamia milk. They’re dairy-free, slightly nutty, and perfectly complemented by fresh berries and a drizzle of honey.

INGREDIENTS

• 1 cup all-purpose flour (or a gluten-free alternative)

• 1 tablespoon baking powder

• 1 tablespoon sugar (optional)

• a pinch of salt

• 1 cup macadamia milk

• 1 egg (or flaxseed substitute for vegan)

• 2 tablespoons melted coconut oil or vegetable oil

• gooseberries

• honey for drizzling

METHOD

1. In a mixing bowl, whisk together the flour, baking powder, sugar and salt.

2. In another bowl, combine the macadamia milk, egg, and melted coconut (or vegetable) oil. Mix well.

3. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

4. Heat a non-stick pan or griddle over medium heat. Lightly grease it with oil or butter.

5. Pour ¼ cup of batter into the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

6. Stack the pancakes on a plate, top with fresh gooseberries, and drizzle generously with honey.

Pork & Apple

Meatballs in Thai Red Curry

By SA Pork

A fragrant Thai red curry with pork meatballs infused with the sweetness of Pink Lady Apples.

Serves 4-6

INGREDIENTS

For the Pork & Pink Lady Apples Thai meatballs

• 500g pork mince

• 2 tablespoons onion powder

• 2 tablespoons fresh ginger, grated

• 2 Pink Lady Apples, grated

• 1 tablespoon garlic, minced

• 2 tablespoons Thai red curry paste

• 1 tablespoon salt

• 1 tablespoon pepper

• 1 lime, zested and juiced

• 2 tablespoons meat seasoning of choice

For the Thai red curry sauce

• 4 tablespoons olive oil

• 1 onion, chopped

• 2 tablespoons grated fresh ginger

• 2 garlic cloves, finely chopped

• 2 tablespoons Thai red curry paste

• 250ml vegetable stock

• 2 x 400ml tins coconut milk

For serving

• 400g flat rice noodles, cooked according to the packaging instructions

• 2 radishes, finely sliced

• 80g fresh sprouts

• 1 Pink Lady Apple, diced

• 4 red Thai chillies, charred

• small handful of fresh coriander, washed

• 2 limes, halved

• 2 tablespoons mixed white and black sesame seeds, toasted

METHOD

1. Preheat the oven or air fryer to 200°C.

2. In a large bowl, combine the pork mince, onion powder, ginger, grated apples, garlic, curry paste, salt, pepper, lime zest and juice, and meat seasoning. Mix until well combined, without overworking the meat.

3. Shape the mixture into meatballs, weighing about 60-65g each. (Note: it’s easier to shape the meatballs if your hands are moistened with oil or water.)

4. Arrange the meatballs in a single layer on an oven tray. Bake until browned and cooked through, about 15-20 minutes.

5. Add the olive oil and chopped onion to a saucepan over medium heat. Sauté until translucent. Add the grated ginger, garlic and curry paste, stirring until well combined.

6. Pour in the vegetable stock and coconut milk, whisking to combine. Keep on high heat for 15 minutes, or until the sauce has reduced and thickened.

7. Just before serving, add the meatballs to the sauce and toss to coat.

8. Cook the rice noodles according to the packaging instructions. Portion into bowls and add meatballs and curry sauce to each.

9. Add radish slices, a pinch of sprouts, diced apples, and a charred chilli to each.

10. Add a few coriander leaves to each bowl and sprinkle with sesame seeds.

11. Serve immediately.

did you know!

Healthy ground pork is tasty, versatile, and high in protein, vitamins, and minerals. Lean pork mince is a budget-friendly, nutritious option for family meals.

Panko & parmesancrusted pork chops with papaya salsa

By SA Pork

A quick, easy and tasty twist to an old favourite! Prepare these crunchy parmesancrusted pork chops with delicious sweet papaya salsa, and surprise your guests with something different the next time you want to entertain in style!

INGREDIENTS

• ●4 pork loin chops

• ●1 cup panko bread crumbs

• ●½ cup of fine parmesan

• ●½ teaspoon onion powder

• ●pinch of salt and pepper

• ●4 tablespoons flour for crumbing-process

• ●2 eggs beaten with 2 tablespoons milk for crumbing the chops

• ●oil for frying

METHOD

1. Preheat the oven to 180°C.

2. Line a baking tray with baking paper to prevent the crumbs from sticking to the pan Mix the panko crumbs in a bowl with the fine parmesan.

3. Set in a row alongside a bowl with the flour and another with the egg mixture Dust with flour (shake off the excess).

4. Dip into the egg mixture and then into the crumb mixture (ensure a proper coating of crumbs) Repeat for each pork chop.

5. Heat the oil in a large pan, and brown the pork chops on medium heat until golden brown on each side. Transfer to the baking dish and bake for 20 minutes. Serve hot with your favourite side.

BRAAIED PORK NECK STEAKS WITH GRILLED SWEETCORN

By SA Pork

Indulge in the smoky flavours of Braaied Pork Neck Steaks paired perfectly with juicy, grilled sweetcorn.

Serves 6

INGREDIENTS

• 6 pork neck steaks

• 2 tablespoons oil

• 3 tablespoons Robertsons Steak & Chops Spice

• 4 fresh sweetcorn on the cob

• 1 tablespoon oil

• salt and pepper

For serving

• 6 teaspoons margarine or butter (optional)

• 6 chives, finely chopped (optional)

METHOD

1. Prepare a medium-high heat braai. Drizzle the pork neck steaks with oil and season with Robertsons Steak & Chops Spice.

2. Bring a large pot of salted water to a boil and add the sweetcorn. Boil for 10 minutes, then remove and drain. Drizzle the sweetcorn with oil and season with salt and pepper.

3. Place the pork neck steaks and the sweetcorn on the braai; flip the steaks every minute or so for about 8-12 minutes, depending on the thickness. This technique of regular flipping helps build an even char all over the surface of the meat, while simultaneously not allowing too much heat to penetrate to the centre of the meat, keeping it juicy and moist. If you have a meat thermometer, cook to 63°C.

4. Rotate the sweetcorn occasionally to ensure

they char evenly. Note: the sweetcorn is cooked after boiling; placing on the grid is mainly to enhance flavour by adding a smoky taste. Precooking reduces the time needed on the braai, ensuring they don’t dry out or overcook, while still achieving that perfect smoky char.

5. Dollop the sweetcorn with margarine or butter and garnish with chopped chives, if using. Serve alongside perfectly cooked, juicy pork neck steaks for a delicious, well-rounded meal.

CHORIZO FRESH GARDEN SALAD WITH GARLIC YOGHURT & HERBS DRESSING

By Chef Linda @lindokuhleblessingsmnikathi

Serves 6-8

INGREDIENTS

• 100g carrots, rinsed and peeled

• 1 cucumber, rinsed and peeled

• 2 bulbs garlic, rinsed and peeled

• 50g chorizo,

• 300g broccoli

• 200g cocktail

• 100g feta

• 150g plain

• pinch salt

• ½ teaspoon seasoning

• handful fresh coriander

• handful fresh parsley

• 4 tablespoons extra virgin olive oil

• micro herbs, parsley or fresh coriander for garnish

METHOD

1. Rub the broccoli with vegetable seasoning and drizzle 2 tablespoons of olive oil into the saucepan. Over high heat, chargrill the broccoli to retain its crunchiness and achieve a golden-brown colour on the outside. Set aside.

2. In a bowl, whisk together the yoghurt, remaining olive oil, crushed garlic, finely chopped coriander and parsley, salt, and pepper.

3. Assemble the salad in a flat ceramic dish, starting with carrot shavings, followed by broccoli, cucumber, cocktail tomatoes, chorizo, and drizzle the dressing all around the salad. Top with crumbled feta cheese. Garnish with fresh micro herbs, parsley, or coriander.

TIP!

Serve the salad immediately with roasts or stews or you can have it on its own. Substituting chorizo with your favourite proteins is perfectly fine.

MANGO & PORK FILLET FAJITAS

By South African Mango Growers’ Association (SAMGA) & South African Pork Producers’ Organisation (SAPPO)

Serves 4

Preparation time: 25 minutes

Cooking time: 15 minutes

INGREDIENTS

For the mango cook-in sauce

• 1 red chillies, finely chopped

• 2 garlic cloves, crushed

• 1 ripe mango, peeled and mashed

• 30ml (2 tablespoons) sugar

• 1 lime, juiced

• 80ml (⅓ cup) apple cider vinegar

• salt and pepper, to taste

For the fajitas

• olive oil, for frying

• 1 red pepper, sliced

• 1 onion, sliced

• 400g pork fillet, sliced into strips

• 4 tortillas

• ½ mango, peeled and thinly sliced

For the mango slaw

• 500ml (2 cups) coleslaw

• 60ml (¼ cup) mayonnaise

• 2 spring onions, thinly sliced

• handful coriander, chopped (plus extra)

• 1 lemon, juiced

• ½ mango, peeled and cubed

METHOD

1. To make the cook-in sauce, mash all the ingredients together until a sauce forms. Season to taste with salt and pepper.

2. For the fajitas, heat a splash of oil in a skottelbraai or large frying pan over medium-high heat and sauté the pepper and onion for 5 minutes. Season with salt and pepper, then set aside.

3. Next, add the cook-in sauce to the skottelbraai or large frying pan over medium-high heat and bring to the boil. Add the pork fillet and cook for about 5 minutes, or until

TIPS!

Try a combination of ripe and green mango in the salad.

For spring onion curls instead of sliced, thinly slice the spring onion through the length and place in a bowl with ice water for 10 minutes.

cooked through. Return the peppers and onions to the pan and heat through.

4. Meanwhile, prepare the slaw by combining all the ingredients. Season with salt and pepper to taste.

5. To serve, offer tortillas with the pork fillet mixture, slaw, mango slices, and extra coriander.

pork cooking tip!

Sear it first!

Whether you’re roasting, grilling, or pan-frying, searing the pork on high heat before cooking it through locks in the flavour and creates a delicious, crispy exterior. Just make sure to lower the heat afterward to finish cooking evenly without burning the outside.

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aside.

SMOTHERED PORK CHOPS

By Natasha Maseko @natashamaseko

Juicy pan-fried pork chops smothered in a creamy mushroom sauce

INGREDIENTS

• ●3 pork chops

• salt and pepper to taste

• 1 tablespoon poultry rub/ seasoning of your choice

• 1 tablespoon olive oil

• 1 tablespoon butter

• 250g mushrooms, sliced

• 1 onion, sliced

• 1 tablespoon crushed garlic

• 1 tablespoon Italian seasoning

• 1 teaspoon smoked paprika

• 1 tablespoon flour

• ¼ cup chicken stock

• 1 tablespoon Worcestershire sauce

• ¼ cup cream

• chopped fresh parsley and fresh thyme sprigs for garnishing

METHOD

1. Heat olive oil over mediumhigh heat then season chops with salt, pepper and poultry seasoning. Fry for 4 minutes per side then remove and set

2. Turn the heat down then, in the same pan melt butter. Add mushrooms, onion, garlic, Italian seasoning and

paprika. Fry for a few minutes until soft. Stir in flour, stock and Worcestershire sauce until smooth, keep stirring for about 3 minutes to cook out the flour. Then stir in the fresh cream.

3. Return the chops to the sauce and let everything simmer together for 5 minutes, garnish with the fresh herbs then serve hot with sides of your choice. Enjoy!

BUTTERNUT & QUINOA SALAD

By Green Safari INGREDIENTS

• 1 butternut, peeled and cut into cubes

• 2 tablespoons oil

• ¾ cup onion, minced

• 2 cloves garlic, minced

• 1 cup quinoa, rinsed

• 1 cup water

• 1 cup chicken broth

• 3-4 tablespoons fresh lime juice

• salt and freshly ground black pepper to taste

• 10 crispy bacon rashers, cut in half

• 50g pecan nuts, toasted

• 50g blue cheese, crumbled

• washed mixed salad leaves and fresh herbs

• 2 tablespoons of pumpkin seed pesto per salad

METHOD

1. Grill the butternut cubes with olive oil, salt and pepper.

2. Heat oil in a large saucepan over medium-high heat.

3. Add the minced onions and sauté for 1 minute, then add the garlic and quinoa and sauté for a further 2 minutes.

4. Pour in the chicken broth, water and 1 tablespoon of lime juice.

5. Bring the mixture to the boil, then reduce the heat to low, cover and simmer for 20 minutes. (Do not remove the lid.)

6. Remove from the heat, fluff with a fork and season with salt and pepper to taste.

7. Assemble the salad by combining the grilled butternut, cooked quinoa, crispy bacon, toasted pecan nuts, crumbled blue cheese, mixed salad leaves and fresh herbs.

8. Enjoy your grilled butternut and quinoa salad!

Pork it like it’s hot! Bacon cuts you’ll love

Bacon! – the crispy, smoky indulgence that has captured the hearts (and taste buds) of food lovers worldwide.

While many of us are familiar with the classic strip of bacon on our breakfast plates, there’s much more to this beloved ingredient than meets the eye. Bacon comes in various cuts, each with its own unique characteristics and culinary uses. Whether you’re a bacon connoisseur or a casual fan, knowing the key cuts of bacon and how to use them will elevate your dishes to a whole new level.

The classic side bacon

The most common and widely recognised cut, side bacon is what you likely think of when you picture crispy strips sizzling in a pan. This

cut is made from the belly of the pig, which is rich in fat, giving the bacon its signature tenderness and flavour. The layers of fat are what make side bacon so deliciously irresistible, offering the perfect balance between a crisp exterior and a melt-in-your-mouth center.

How to use: Side bacon is perfect for breakfast, of course, but it’s also incredibly versatile. Use it to wrap around chicken, beef or vegetables for added flavour, or crumble it on top of salads, baked potatoes, or creamy pasta dishes. It also makes an excellent garnish for cocktails such as a Bloody Mary, adding a smoky touch to your drink.

Back bacon

Back bacon is cut from the loin of the pig, which is leaner than the belly. This cut is much thicker than traditional side bacon and has a meatier texture. It’s typically less fatty and more tender, with a mild flavour compared to the stronger, smokier taste of side bacon. How to use: Back bacon is ideal for those who prefer a leaner cut but still want the bacon flavour. It also works well in dishes like quiche, as a topping for pizzas, or even in pasta dishes like carbonara, adding a more subtle bacon flavour.

Streaky bacon

Streaky bacon is another cut taken from the belly of the pig but with

thinner layers of fat running through the meat. These fat streaks give it a slightly chewier texture compared to regular side bacon. The fattier the streaks, the crispier and more tender the bacon becomes when cooked.

How to use: Streaky bacon is fantastic for adding richness to a variety of dishes. It’s often used in stir-fries, casseroles, and pies. It also shines in salads, adding a smoky crunch, or as a key ingredient in a bacon-wrapped dish. If you’re making a bacon jam, streaky bacon will provide the necessary fat to create a silky, flavourful base.

Pancetta

Pancetta, an Italian variety of bacon, is made from the belly of the pig but is usually salt-cured and sometimes spiced before being rolled into a cylinder. Unlike other types of bacon, pancetta is not smoked, giving it a more delicate and refined flavour profile.

Bacon jam recipe

INGREDIENTS

• 500g streaky bacon, chopped

• 1 large onion, finely chopped

• 2 tablespoons brown sugar

• 2 tablespoons balsamic vinegar

• 1 tablespoon maple syrup

• 1 teaspoon black pepper

• ½ teaspoon chilli flakes (optional)

How to use: Pancetta is often used in Italian dishes like pasta carbonara, or as an ingredient in risotto. Because it’s not smoked, pancetta’s flavour is subtler, making it perfect for dishes that require a mild bacon infusion without overwhelming the other flavours. It can be crisped up in a pan or thinly sliced and added to salads or sandwiches for a touch of saltiness.

Bacon lardons

Bacon lardons are small cubes of bacon, usually made from side or back bacon, that are rendered and cooked until crisp. This cut is commonly used in French cuisine, where it’s often added to dishes like quiches, salads or stews.

How to use: Lardons are fantastic in stews, soups, or braises, where they add depth and richness. They’re also great in salads, especially when paired with hearty greens like

METHOD

1. In a large skillet, cook the chopped bacon over medium heat until crispy, about 10 minutes.

2. Remove the bacon and set aside. Drain most of the fat, leaving about 2 tablespoons in the pan.

3. Add the chopped onion to the pan and cook over medium heat until soft and caramelised, about 10 minutes.

4. Stir in the brown sugar, balsamic vinegar, maple syrup, black

spinach or kale. Their smaller size and crispy texture make them a great addition to pastas and casseroles, or as a garnish for soups.

If you want to take your bacon obsession to the next level, why not try making your own bacon jam? It’s a delicious spread that combines the richness of bacon with the sweetness of onions and a touch of tangy vinegar. Perfect on toast, as a topping for burgers, or served with cheese and crackers, bacon jam is sure to become your new favourite.

pepper, and chilli flakes (if using). Allow to simmer for 5–7 minutes, until the mixture thickens slightly.

5. Add the crispy bacon back to the pan and stir to combine. Simmer for an additional 10 minutes, allowing the flavours to meld together.

6. Let the jam cool before transferring it to a sterilised jar. Store in the fridge for up to two weeks.

How two brothers are ‘baking’ their way to success

Eagle Dough Buddies, a bakery founded by brothers Sipho and Believe Mavundla, has thrived through an incubation programme at Kruger Station, a lifestyle hub at the Skukuza Main Camp in the Kruger National Park. Visitors to the precinct are drawn in by the aroma of crisp ciabattas, golden sourdough loaves and soft bread rolls, often leaving with bags filled with freshly baked treats. In South Africa’s 30th Tourism and Heritage Month, Eagle Dough Buddies exemplifies the ways in which tourism companies can support small, black-owned enterprises, contributing positively to local economic growth.

This kind of investment is essential for sustainable tourism, benefiting everyone…

In 2020, Motsamayi Group, which co-manages Kruger Station with SANParks, identified the potential in Sipho and Believe Mavundla, who had been running a small bakery in Bushbuckridge but lacked the resources for expansion. Through the business incubation programme at Kruger Station, the brothers received the training, mentorship, and tools to scale their business.

Under the guidance of Gavin Ferreira, Concession General Manager at Kruger Station, they honed their baking and business skills.

“Their dedication is evident in every loaf,” says Ferreira. “We’re proud to offer their bread at Kruger Station and its restaurant.”

Though still midway through the programme, the brothers have already made their mark, demonstrating the power of small, black-owned businesses in tourism.

A taste of success

Starting with basic bread and scones, Sipho and Believe experimented with recipes and techniques, expanding to artisanal loaves like sourdough, rye, and ciabatta. “We’re proud of how far we’ve come,” says Believe.

Their baked goods are now a staple at Kruger Station’s 3638 Restaurant and convenience store, and they supply luxury safari lodges and operators, including Kruger Shalati The Train on the Bridge. Their

pumpkin spice and gingerbread treats are proving a hit with both local and international guests.

“This project has transformed our lives,” says Believe. “We’re gaining exposure to guests from all over the world – Germany, China, India, and more.” The brothers’ family couldn’t be prouder, even appearing on TV recently.

A sustainable future

Jerry Mabena, CEO of Motsamayi Group, highlights the importance of supporting small businesses in their early stages. “The Wonderful Baker Brothers,” as he calls them, demonstrate the long-term value of investing in people and communities. “This kind of investment is essential for sustainable tourism, benefiting everyone – guests, workers, and the communities they support,” Mabena concludes.

WHY PURPLE FOODS ARE A HEALTH GAME-CHANGER!

PURPLE POWER:

Powerful antioxidant protection

Reduces heart disease risk

Supports brain health

Anti-inflammatory properties

• Helps regulate blood sugar

• Boosts the immune system

• Potential cancer-fighting compounds

• Promotes cellular health

• Supports healthy ageing

• Rich in essential nutrients

TROPICAL BREAKFAST GRANOLA TARTS

VEGGIES & SIDES

TROPICAL BREAKFAST GRANOLA TARTS

By South African Mango Growers’ Association (SAMGA)

Makes 6 tarts

Preparation time: 40 minutes

INGREDIENTS

For the tarts

• 1 ½ cups jungle oats

• ¼ cup sunflower seeds

• ½ cup black sesame seeds

• pinch of ground cinnamon

• 1 teaspoon vanilla extract

• ¼ cup runny honey

• 1 egg white

For the filling

• 1 cup thick vanilla yoghurt

• ½ mango, cubed

METHOD

1. Preheat the oven to 180°C.

2. Spray round foil cups (approximately 7x3 cm in size) with non-stick spray and set them aside.

3. In a large mixing bowl, combine the oats, seeds, cinnamon, vanilla, honey, and egg white. Mix until well combined.

4. Divide the mixture among the prepared cups. Firmly press the mixture down and towards the sides to evenly coat the sides and bottoms. Bake until lightly golden, about 15 minutes.

5. Use a teaspoon to press the bottoms and sides down again. Continue baking for an additional 10 minutes. Leave to cool completely before removing from the cups.

6. Spoon yoghurt into the cooled cases and top with mango cubes. The cups can be stored in an airtight container for later use, but be sure to use them within a week.

Maas flatbread

By Dairy Gives You Go @dairygivesyougo

INGREDIENTS

• 2 cups all-purpose flour

• pinch of salt

• ½ teaspoon baking powder

• ¾ cup maas

• ¼ cup vegetable oil

METHOD

1. In a large bowl, combine the flour, salt, and baking powder. Stir to combine.

2. Add the maas and vegetable oil. Use your hands or a Kitchen Aid with a hook attachment to mix the ingredients together.

3. Once a dough forms, knead it for a few minutes until smooth. Shape the dough into a ball, place it back in the bowl, cover it with a clean kitchen towel or

4. Remove the dough from the bowl, press it down onto a floured surface, and cut it into 8 equal wedges. Shape each wedge into a golf ball-sized dough ball and set them aside.

5. Lightly grease a pan and place it over medium heat. Roll out each dough ball using a rolling pin to form mini-flatbreads. Cook each flatbread one at a time in the hot pan.

6. Cook for about 40 seconds, then flip and cook for about 1 minute before flipping again. Air bubbles will form in the dough.

7. When the flatbread has golden marks, it’s ready to be removed from the pan.

8. Serve the flatbreads with your choice of toppings, such as cream cheese, pan-fried cherry tomatoes, fresh basil, salt, and pepper. Enjoy!

Rose-harissa cauliflower with

Rose-harissa cauliflower with seeded lemon dukkah

By Monché Mulller @monchemuller

Serves 6–8

INGREDIENTS

For the rose-harissa marinade

• 50g dried guajillo chillies*

• ½ teaspoon fenugreek

• 1 teaspoon coriander seeds

• 1 teaspoon cumin seeds

• ½ teaspoon caraway seeds

• ¼ teaspoon dried dill

• 1 teaspoon smoked paprika

• 1 lemon, zested and juiced

• 20g garlic, crushed

• 125ml extra virgin olive oil

• 60ml red wine vinegar

• 1 tablespoon dried edible rose petals

For cauliflower

• 2 cauliflower heads, halved, cores intact

• ¼ cup olive oil

• chives, for serving

For the dukkah

• 25g sesame seeds

• 35g pumpkin seeds

• 35g sunflower seeds

• ½ tablespoon ground cumin

• ½ tablespoon ground coriander

• ¼ teaspoon cayenne pepper

• ¼ teaspoon coarse black pepper

• 1 tablespoon sea salt flakes

• 2 tablespoons lemon zest

METHOD

1. To make the marinade, soak the dried chillies in justboiled water until they are soft, about 30 minutes.

2. While the chillies are soaking, toast the whole spices in a dry pan until fragrant. Then, place them in a food processor with the dill, paprika, lemon zest, lemon juice, garlic, olive oil,

vinegar, and rose petals.

3. Drain the chillies, add them to the food processor, and blend to form a paste.

4. Coat the cauliflower heads in the harissa paste, making sure to get the paste into all the cavities. Place the cauliflower in a noncorrosive (plastic or glass) bowl, cover, and marinate for at least 2 hours or overnight, preferably.

5. Chargrill the cauliflower on a smoking-hot griddle pan, cut-side down. Then, place it in a baking tray, drizzle with olive oil, and roast at 200°C until tender, about 20 minutes.

6. To make the dukkah, toast the seeds in a very hot, dry pan until golden. Add the spices and toast for a few more seconds, making sure not to burn them. Combine the warm seeds and spices with the salt and lemon zest, and chop roughly.

7. To serve, coat the cauliflower in the dukkah and garnish with a good handful of freshly chopped chives.

AVOCADO FRITTATA WITH SUNDRIED TOMATOES, FETA & OLIVES

By South African Avocado Growers’ Association @iloveavosa

INGREDIENTS

• ½ cup chopped spring onions

• 2-3 teaspoons avocado oil

• 100g button mushrooms, sliced

• 6 large eggs

• 125ml milk

• ½ teaspoon dried mixed herbs

• pinch of sea salt

• 1 avocado, diced

• 2 teaspoons lemon juice

• 100g crumbled feta cheese

• ⅓ cup chopped black olives

• ½ cup chopped sundried tomatoes in oil, drained

• extra avocado slices to serve.

METHOD

1. Heat the oven to 180°C.

2. In a non-stick pan with an ovenproof handle sauté the onions in the oil until soft –about 5 minutes, then add the button mushrooms; sauté for a further 5 minutes.

*You can swap guajillo chillies with chipotles (smoked and dried jalapenos). For a spicier version, use dried ancho or bird’s-eye chillies.

**For a smoky flavour, grill the marinated cauliflower on a grid over hot coals instead of on a griddle pan as described in step 5.

3. Remove the pan from the heat.

4. Beat together the eggs, milk, mixed herbs and salt.

5. Gently toss the avocado with lemon juice.

6. When the oven is hot, evenly scatter the avocado, feta cheese, olives and sundried tomatoes over the sautéed onion and mushrooms.

7. Pour egg mixture into the pan, taking care not to disturb the other ingredients. Bake for about 20 minutes, or until the frittata is set firm and the top lightly browned, the frittata should be set with a slight wobble in the centre.

8. To serve, cut into wedges and serve with avocado slices, a rocket leaf salad and crusty bread.

TOP TIP!

AVOCADO FRITTATA WITH SUNDRIED TOMATOES, FETA & OLIVES

Pass the sauerkraut

By Charis Torrance

Fermented foods are the gut-friendly superstars you need in your life.

Fermented foods like kimchi and kefir might not be the first things that come to mind when you think of healthy foods, but they’re actually nutritional powerhouses. From tangy kimchi to fizzy kombucha, these funky foods are packed with benefits that your body will thank you for –once you get past the smell.

What are fermented foods, anyway?

Fermentation is a process as old as time –well, at least as old as the ancient Egyptians. It involves breaking down food components (like sugars) using bacteria, yeasts, or other microorganisms. This magical microbial transformation is responsible for everything from bread to beer to yoghurt.

Think of fermentation as a kind of foodie alchemy: it preserves your favourite foods, enhances their flavour, and creates beneficial probiotics that work wonders for your gut health. And in an age when your digestive system takes a hit from stress, processed foods and that second takeaway in a week, your gut could use a bit of TLC.

Why your gut deserves the spotlight

You’ve probably heard the phrase “gut health” thrown around by every wellness influencer worth their Himalayan salt. But there’s good reason for the hype. Your gut isn’t just where digestion happens; it’s the epicentre of your overall health.

Inside your digestive tract lives a bustling metropolis of bacteria, known as your gut microbiome. When it’s in balance, these good bacteria help you absorb nutrients, keep your immune system strong, and even influence your mood. Yes, you read that right – a happy gut can mean a happier you, thanks to the gutbrain connection. Who knew your intestines were such multitaskers?

If you’re new to the world of fermentation, start slow. Probiotics can be powerful, and going all-in with three servings of kimchi and a litre of kombucha might leave your digestive system feeling... overwhelmed. Begin with a small portion daily, and let your gut adjust.

Also, read labels! Some commercial fermented foods are pasteurised, which kills off those precious probiotics. Look for terms like “live cultures” or “unpasteurised” to ensure you’re getting the real deal.

THE FERMENTED A-LIST:

Yoghurt: The OG of fermented foods, but make sure it’s natural and full of live cultures.

Kefir: A fermented milk drink that’s tangy, creamy, and full of probiotics.

Sauerkraut: Fermented cabbage that’s salty, crunchy, and seriously underrated.

Kimchi: Sauerkraut’s spicy Korean cousin, with garlic, ginger, and a kick of chilli.

Kombucha: A fizzy fermented tea that feels like a health tonic in a bottle.

Miso: A savoury paste made from fermented soybeans that’s perfect in soups.

Tempeh: Another fermented soybean product, but firmer and a great meat alternative.

Pickles: Not the vinegardrenched kind – look for naturally fermented pickles for all the probiotic perks.

BASIL POTATO SALAD

By Keitu Masitenyane @keituthecolorfulcook_

Serves 4–6

INGREDIENTS

• 30g fresh basil

• 215g garden peas

• 1 diced green bell pepper

• 5-6 medium potatoes, boiled, peeled, and diced

• 2½ tablespoons basil pesto

• 4 tablespoons mayonnaise

• garlic and herb seasoning (to taste)

• salt and pepper seasoning (to taste)

METHOD

1. Start by removing the basil leaves from the stem, and set them aside.

2. In a large bowl, combine the garden peas, basil leaves, diced green bell pepper and diced boiled potatoes.

3. Season with garlic and herb seasoning, salt and pepper to taste.

4. Add the basil pesto and mayonnaise, then mix well to coat all the ingredients evenly.

5. Sprinkle some of the basil leaves over the salad for garnish.

6. Serve chilled or at room temperature. Enjoy!

SPINACH & FETA ROLLS

By Keitu Masitenyane @keituthecolorfulcook_

INGREDIENTS

• 1 puff pastry roll

• 1 teaspoon crushed garlic

• 1 cup raw spinach, rinsed and chopped

• 1 block feta, crumbled

• ½ cup grated white cheddar

• 1 egg (for egg wash)

METHOD

Preheat the oven to 180°C and line a baking tray with parchment paper.

1. Roll out the puff pastry on a lightly floured surface.

2. Evenly spread the crushed garlic, chopped spinach, crumbled feta and grated white cheddar across the entire pastry.

3. Starting from one end, roll

4. Use a piece of string or floss to slice the log into even rolls.

5. Place the rolls on the baking tray, leaving space between them.

6. Beat the egg and brush it over the tops of the rolls for a golden finish.

7. Bake for 20-25 minutes, or until golden and crispy.

8. Let them cool slightly before

MANGO & NOODLE SESAME SALAD WITH ASIAN FLAVOURS

By South African Mango Growers’ Association (SAMGA)

Serves 8

Preparation time: 25 minutes

Cooking time: 15 minutes (for noodles)

INGREDIENTS

• 2 large mangoes, sliced

• 300g dried rice noodles

• 1 cup red cabbage, very finely sliced

• 1 carrots ribbons

• 2 large handfuls of bean sprouts

• 4 spring onions, finely sliced

• handful of mint leaves

• handful of basil leaves

• handful coriander leaves

• 2 heaped tablespoons salted peanuts

• 2 tablespoons hulled sesame seeds, toasted

• 1 tablespoon black sesame seeds

For the noodle dressing

• 4 tablespoons lemon juice

• 4 teaspoons fish sauce

• 1 garlic clove (crushed)

• 1 tablespoon sweet chilli sauce

For the spicy peanut dressing

• 125g smooth peanut butter

• 1 teaspoon garlic powder

• 1 ½ teaspoons ground ginger

• 1 teaspoon dried chillies

• 1 ½ teaspoons soy sauce

• 2 limes, juiced

• 1 teaspoon wine vinegar

• 180ml water

METHOD

1. To make the dressing for the noodles, whisk together all the ingredients until the sugar has dissolved. Then whisk in 4 tablespoons of cold water and set aside.

2. Place the noodles in a large, heatproof bowl, cover with boiling water, and leave to soak for 15 minutes until soft.

Drain, rinse well under cold water, and drain again. Once cool and completely drained, toss the dressing through the noodles and set aside.

3. To make the spicy peanut dressing, whisk together the peanut butter, garlic powder, ginger, crushed dried chillies, soy sauce, lime juice, and vinegar in a small bowl. Stir in the water until thoroughly mixed. Set aside.

4. Arrange the noodles on a platter, scatter over all the salad ingredients, and gently toss to combine. Serve with the peanut sauce.

Homemade garlic bread

By Hinds

Spices @hindsspices

Simple yet satisfying, this garlic bread combines the earthy flavour of Hinds Spices’ Garlic & Herb Blend with warm, crusty bread. Perfect as a starter or a braai side, this dish sets the tone for a mouthwatering meal.

INGREDIENTS

• 1 baguette/French loaf

• 100g butter, softened

• 1 tablespoon Hinds Spices Aromatic Garlic & Herb

• 2 tablespoons parsley, chopped.

• 2 teaspoons Hinds Spices Crushed Chilies

• 2 cloves garlic peeled and crushed

METHOD

1. Cut the bread into diagonal slices, not cutting the whole way through.

2. Mix the butter, Hinds Spices Aromatic Garlic & Herb, chopped parsley, Hinds Spices Crushed Chilies and crushed garlic.

3. Spread the herbed butter into the slices and wrap the loaf in a double layer of heavy-duty foil.

4. Place the garlic loaf onto the hot coals and braai for 20 minutes, turning every 5 minutes.

BUTTER SCONES

By Chef Linda @indokuhleblessingsmnikathi

Makes 8 medium scones

INGREDIENTS

• 500ml (280g)

• 15ml Snowflake powder

• 2ml salt

• 80g butter

• 60ml (or 50g)

• 100ml milk

• 1 extra-large

• 15ml milk

• 1 beaten

• jam and

METHOD

1. Sift the flour, baking powder, and salt together. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Then, add the sugar.

2. Whisk the egg and milk together. Add this mixture to the dry ingredients and mix lightly to form a soft dough. Turn the dough out onto a lightly floured surface and press it to a thickness of about 2cm. Cut out rounds using a 7cm-diameter cutter.

3. Place the rounds onto a greased baking tray, leaving a little space for spreading. Brush them with a beaten egg and milk mixture. Bake in a preheated oven at 200°C for 12-15 minutes. Serve warm with butter, jam, and whipped cream.

“Sunday is the perfect day for scones, and this recipe provides you with some great sweet and savoury variations,” says Linda.

• ½ teaspoon nutmeg

• butter, for greasing

• 6 slices white bread

• honey, for drizzling

• fresh berries (optional), for serving

METHOD

1. In a bowl, whisk the eggs and sugar together until creamy and pale in colour.

2. Whisk in the milk, vanilla essence, cinnamon and nutmeg.

3. Lightly grease a frying pan with butter and place on medium heat.

4. Dip a slice of bread into the egg mixture for about 2-3 seconds on each side.

5. Fry the bread for 2-3 minutes per side, until crispy and the egg is cooked.

nostalgic recipe... When we were growing up, my sisters and I loved making French toast on weekends. I recently started adding a little nutmeg to the recipe and, boy, does it bring out a totally new flavour! Top it off with a squeeze of honey and fresh fruit and you’re on your way to heaven,” says Neo.

Scan me and save this recipe on your phone

RW Mimosa Robertson Winery Mimosa Sparkling Spritzerwith its delightful notes of freshly squeezed orange juice offers a perfect balance of sweet citrus and dry sparkling wine. Its vibrant flavours and golden bubbles make this ready-to-pour cocktail an excellent choice for brunch, celebrations, or moments of quiet indulgence.

#Moretoshsare

– R100

Decorate your table with tasty treats!

Easter is all about family, fun, and, of course, food! Why not let your decorations double as delicious snacks?

Let your Easter table wow your guests with these fun, edible decorations! They’ll look gorgeous and keep everyone snacking happily.

1. Edible centrepieces

• Basket of goodies: Fill a decorative basket with colourful Easter eggs, chocolate bunnies and sweets. It’s both a charming centrepiece and a delicious snack for guests.

• Fruit & veggie art: Create a fresh display with vibrant fruits like strawberries, oranges and apples, or veggies like carrots and radishes. Arrange them in bowls or tiered stands for a healthy, colourful touch.

2. Cake pops & biscuits

• Easter cake pops: Shape cake pops into bunnies or eggs, and display them in a vase or bouquet for a whimsical touch.

• Iced biscuits: Add pastel-frosted biscuits to your table and use them as place cards by attaching name tags for a fun, personal touch.

3. Chocolate accents

• Foil-wrapped eggs: Scatter shiny foil-wrapped chocolate eggs across the table for a pop of colour and a sweet hit.

• Chocolate bunny surprise: Place a chocolate bunny at each guest’s place setting as a playful and festive treat.

4. Edible greens

• Herb pots: Small pots of basil, mint or microgreens add greenery and fragrance, plus guests can add them to their meals.

• Flower power: Use edible flowers such as pansies, violets or nasturtiums as your floral arrangements. They’ll look great, and are delicious too.

5. Sweet displays

• Easter dessert board: Create a dessert platter with cupcakes, biscuits, and chocolates. Add flowers or greenery to make it extra festive.

• Sweet jars: Fill glass jars with colourful sweets or chocolates and place them at intervals around the table. These treats add a pop of colour and allow guests to indulge throughout the meal.

• Edible napkin rings: Wrap napkins with chocolate-covered pretzels or candy bracelets – fun and tasty!

Chill factor:

DECODING ICE CREAM, GELATO, SORBET & FROZEN YOGHURT

When it comes to frozen treats, ice cream, gelato, frozen yoghurt and sorbet, each have unique qualities. Here’s a breakdown of their differences:

Ice cream

• Ingredients: made from cream, milk, sugar and often egg yolks, ice cream must contain at least 10% milk fat.

• Texture and flavour: whipped quickly to incorporate about 50% air, it has a light, fluffy texture with larger ice crystals. Known for its creamy taste, it offers a wide range of flavours, from classic vanilla to rich chocolate fudge brownie.

• Serving temperature: typically served around -25°C.

Gelato

• Ingredients: an Italian-style dessert made with more milk than cream (4% to 9% fat) and no egg yolks, resulting in a denser consistency.

• Texture and flavour: churned slowly, gelato incorporates less air (20% to 30%), giving it a silky texture and vibrant flavours often from natural ingredients like fruit and high-quality chocolate.

• Serving temperature: served slightly warmer at about -10°C.

Sorbet

• Ingredients: a dairy-free option made from fruit purée, juice, sugar and water, making it suitable for vegans.

• Texture and flavour: with larger ice crystals, sorbet has a refreshing, icy texture and bright, fruity flavours, often with a higher sugar content.

• Serving temperature: typically served similarly to ice cream but can be slightly softer.

Frozen yoghurt

• Ingredients: a creamy blend made from yoghurt, milk, and sugar, often containing live probiotic cultures for digestive benefits.

• Texture and flavour: smooth and creamy, frozen yoghurt has a lighter consistency than ice cream, with a tangy flavour that can range from classic tart to fruity options.

• Serving temperature: usually served at temperatures similar to ice cream, making it easy to scoop and enjoy.

Fun facts

• Oldest ice cream recipe: the earliest recorded ice cream recipe dates back to the 17th century in Italy.

• Unique serving style: in Italy, gelato is often served with a spade rather than a scoop, highlighting its silky texture.

• Versatile flavours: sorbet can be made from a wide range of fruits, and innovative flavours like basil or jalapeño have emerged.

• Healthier option: frozen yogurt gained popularity in the 1980s as a lower-fat alternative to ice cream,

Desserts

DECONSTRUCTED HOT CROSS BUN CARAMEL SLICE

By Christine Capendale @christinecapendale

Makes ±24 bars

INGREDIENTS

For the crust

• 50g cake flour

• 20ml cocoa powder

• 80ml desiccated coconut

• 100ml brown sugar

• 125g butter, melted

• 2.5ml ground cinnamon

• 1ml mixed spice

For the filling

• 395g tin condensed milk

• 395g tin caramel condensed milk

• 50g butter, melted

• 30ml golden syrup

For the topping

• 250g 70% dark chocolate, chopped

• 30ml oil

• 125ml sultanas, lightly chopped

• 80ml chopped cranberries

• 45ml mixed citrus peel

• 30g chopped chocolate for sprinkling

METHOD

1. Preheat the oven to 160°C and line a 21x26 cm cake tin with baking paper.

2. For the crust: Sift flour, cocoa powder, and spices into a large bowl. Stir in the coconut and sugar. Mix in the melted butter, then press into the prepared tin and smooth with the back of a spoon. Bake for 20 minutes, then cool for 15 minutes.

3. For the filling: In a bowl, combine the melted butter, caramel condensed milk, golden syrup, and condensed milk. Stir until smooth. Pour over the baked crust and bake for another 25 minutes until golden and set. Cool completely.

4. For the topping: In a bowl, combine the chocolate and oil,

then melt over a saucepan of boiling water. Stir until smooth, then pour over the set caramel layer and quickly smooth with the back of a spoon.

5. Combine the sultanas, cranberries, mixed citrus peel, and chopped chocolate. Scatter over the melted chocolate topping. Allow to set before slicing into bars.

Semifreddo alla cassata

By Monché Muller @monchemuller

Serves 6

INGREDIENTS

• 2 cups cream

• 4 eggs, separated

• 250g castor sugar

• 50g glacé or preserved cherries

• 50g almonds, roasted and chopped

• 100g dark chocolate, chopped

• 50g preserved ginger in syrup, drained

• 50g preserved melon in syrup, drained

METHOD

1. Beat the cream in a bowl until stiff, and beat the egg whites in a separate bowl until stiff as well.

2. In another bowl, beat the sugar and egg yolks together until pale and creamy. Add the remaining ingredients to the mixture.

3. Fold the stiff cream into the mixture, followed by the egg whites.

4. Line a 22cm loaf pan with cling wrap. Spoon the mixture into the loaf pan, cover with clingwrap, and freeze overnight.

5. Turn the frozen mixture out onto a platter and allow it to soften for about 10 minutes before slicing to serve.

TIPS!

• Feel free to add pistachios and hazelnuts.

• If you like, serve with crème fraîche, a dusting of cocoa and dark or white chocolate (grated or shards).

• The semifreddo can be made up to three days in advance. It can also simply be spooned into a ceramic bowl to freeze instead of moulded in a loaf tin.

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KONDENSMELKCRÈME CARAMEL

KONDENSMELK- CRÈME CARAMEL

By Herman Lensing @lensingherman

Serves 8–10

INGREDIENTS

• 300g castor sugar

• 3 x 385g cans of condensed milk

• 9 eggs

• 500ml plain full cream yoghurt

METHOD

1. Heat the oven to 180°C.

2. Melt the castor sugar in a pan until it goes a light caramel colour. Pour it into a large ring pan.

3. Beat the rest of the ingredients together in an electric mixer and pour on top of the caramel. Place the pan in a large casserole dish half-filled with boiling water. Bake for 40 minutes until set.

4. Remove the pan from the water and leave for about 10 minutes before turning it out. Some of the caramel will be hard and stick to the bottom of the pan. Carefully tap the pan until the hard caramel comes loose, and also place it on top of the pudding.

PEANUT BUTTER MOCHI BROWNIES

By Mariza Ebersohn @lifeinthesouth.co

INGREDIENTS

• 250g self-rising flour

• 50g glutinous rice flour

• 220g castor sugar

• 90g brown sugar

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ cup smooth or crunchy peanut butter

• 135ml plant-based milk

• 180ml coconut oil, melted

• 1½ teaspoon vanilla extract

• caramel chocolate chips

KOURABIETHES (Greek Almond Biscuits)

By Christine Capendale @christinecapendale

Makes ±30

INGREDIENTS

• 250g butter (room temperature)

• 80ml castor sugar

• 500ml flour

• 2ml salt

• 100g ground almonds

• 5ml almond essence

• 10ml brandy

• extra icing sugar for dusting

METHOD

1. Beat the butter and castor sugar together with an electric mixer. Add the rest of the ingredients (except icing sugar and brandy) to form a smooth dough.

minutes (biscuits should not be brown).

2. Roll the dough into small balls and place on a greased baking sheet, or shape into crescents.

3. Bake at 170°C for about 18

• extra peanut butter to top

• chocolate chips, if you like

• sugar to sprinkle before baking

METHOD

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

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

3. Combine the peanut butter and the rest of the wet ingredients and then add them to the bowl with the flour. Mix well with a spatula until smooth. The batter can

4. Dust with icing sugar while still warm.

5. Cool on a rack and store in an airtight container.

be slightly thick depending on the rice flour.

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

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

6. Bake the brownies for 3540 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin.

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

PEANUT BUTTER MOCHI BROWNIES

TOP TIP

Keep in the fridge for up to three days or freeze a few for those much-needed brownie days!

did you know!

Mochi is a Japanese ricebased sweet. It’s made by mashing glutinous rice with a hammer and adding water to make a stretchy, chewy paste

CREAM PUFFS TOPPED WITH STRAWBERRY SLICES

By Keitu Masitenyane @keituthecolorfulcook_

INGREDIENTS

For the choux pastry

• 100g salted butter

• 1 cup water

• 1 cup flour

• 4 eggs

For the cream filling

• 350ml fresh cream

• a drop of vanilla essence

• 1½ tablespoons icing sugar

• 1 teaspoon icing sugar, for garnish

• 3-4 sliced strawberries, for garnish

METHOD

To make the choux pastry:

1. Start by melting the butter with the water in a saucepan set over medium heat until it starts to simmer.

2. Add the flour all at once and stir vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan.

ESSENTIAL RECIPES - DESSERTS

3. Remove from the heat and let it cool slightly.

4. Once cooled, add the eggs one at a time, mixing well after each addition. The dough should become smooth, shiny and form a “V” shape when lifting the spoon.

5. Preheat the oven to 200°C and line a baking tray with parchment paper.

6. Pipe or spoon small mounds of the dough onto the tray, leaving space between them.

7. Bake for 20-25 minutes until golden and puffed up. Let them cool completely before filling.

To make the filling:

1. Whip the fresh cream, vanilla essence and icing sugar together until stiff peaks form.

2. Once the puffs are cool, slice them in half and fill them with the whipped cream.

To assemble:

1. Dust the filled cream puffs with icing sugar.

2. Top each puff with fresh strawberry slices.

3. Serve and enjoy!

VANILLA SNOW COOKIES

By Chanel Brink @cookingwithchanel_sa

These cookies look like balls of snow because they are dusted in icing sugar. They pair perfectly well with a dark roast coffee or masala chai.

INGREDIENTS

• 220g unsalted butter, softened

• ½ cup brown sugar

• 1 egg

• 1 teaspoon vanilla extract

• 2 ⅓ cups cake wheat flour

• ¼ teaspoon cinnamon powder

• ½ cup icing sugar for dusting

• pinch of salt

METHOD

1. Preheat your oven to 180°C. Grease and line a baking tray then set aside.

2. In a bowl, cream the butter and brown sugar together until pale and fluffy.

3. Add the egg and vanilla extract. Mix well.

4. Sift in the flour, salt and cinnamon powder. Mix until a soft dough is formed.

5. Wrap the dough with clingwrap and chill in the fridge for 1 hour.

6. After an hour, remove the dough from the fridge; break small pieces off and shape into balls.

7. Place them on the greased baking tray and bake for 12-15 minutes until lightly golden brown.

8. Cool for 5 minutes on a baking stand.

9. Dust generously with icing sugar.

Slice, dice & everything nice:

growing kitchen confidence by age

THIS DETAILED PROGRESSION HELPS CHILDREN DEVELOP A RANGE OF KITCHEN SKILLS FROM BASIC TASKS TO ADVANCED COOKING TECHNIQUES AS THEY GROW AND GAIN CONFIDENCE IN THE KITCHEN.

Ages 2-3

• Stirring: use a wooden spoon or plastic spoon to mix ingredients in a bowl, like stirring cereal or mixing batter.

• Washing: rinse fruits and vegetables under supervision, such as grapes or carrots.

• Tearing: tear soft ingredients like lettuce, spinach, or tortillas into smaller pieces.

• Pouring: pour pre-measured ingredients from a cup or bowl into a mixing bowl or pot.

• Transferring: use small spoons or cups to transfer ingredients from one bowl to another.

Age 4

• Simple measuring: help measure out ingredients using measuring cups and spoons with guidance.

• Spreading: use a plastic or child-safe knife to spread butter, jam, or cream cheese on bread or crackers.

• Cutting soft foods: use a child-safe knife or plastic knife to cut soft foods like bananas, cooked pasta, or cheese.

• Mashing: mash potatoes, avocados, or bananas using a potato masher or fork.

• Sorting ingredients: sort and arrange ingredients like nuts, raisins, or dried fruit.

Age 5

• Peeling: peel soft fruits or vegetables, such as bananas or cucumbers, with supervision.

• Mixing: use a whisk or spoon to mix ingredients in bowls or to combine ingredients in a recipe.

• Mashing: use a masher to mash soft foods like potatoes or cooked sweet potatoes.

• Using a timer: set a kitchen timer with guidance for cooking or baking tasks.

COOKING WITH KIDS

Ages 6-7

• Basic knife skills: use a child-safe knife to cut soft vegetables or fruits. Learn proper grip and cutting techniques.

• Following simple recipes: read and follow simple recipe instructions, including measuring and combining ingredients.

• Measuring ingredients: measure both dry and liquid ingredients using measuring cups and spoons with guidance.

• Mixing and kneading dough: assist in mixing and kneading dough for cookies, bread, or pizza.

• Using a peeler: use a vegetable peeler to peel carrots, potatoes, or apples under supervision.

Age 8

• Chopping: use a sharp knife with proper technique for chopping vegetables, under close supervision.

• Cooking on the stove: assist with tasks like stirring, monitoring food cooking on the stove, and using stove burners safely.

• Using small appliances: operate small appliances such as a toaster, blender, or food processor with supervision.

• Preparing simple snacks: prepare simple snacks like sandwiches, fruit salads, or cheese and crackers.

Ages 9-10

• Baking basics: follow recipes for baking cookies, cakes, muffins, or brownies, including mixing ingredients and using an oven.

• Food safety: learn basic food safety rules, such as washing hands, cleaning surfaces, and avoiding cross-contamination.

• Making simple sauces: prepare simple sauces like tomato sauce or gravy using basic cooking techniques.

• Using the microwave: safely use a microwave to heat leftovers or cook simple microwave recipes.

• Understanding cooking terms: learn and understand common cooking terms like simmer, sauté and fold.

Age 11

• Using the oven: assist with baking, including setting temperatures, using oven mitts and understanding baking times.

• Food prep techniques: learn more advanced food preparation techniques such as julienning, dicing and mincing.

• Meal planning: help plan and prepare meals, including creating grocery lists and choosing recipes.

• Handling raw foods: understand and practise safe handling of raw meats, poultry and seafood.

• Making dressings and marinades: prepare dressings and marinades from scratch, such as vinaigrettes or teriyaki sauce.

Ages 12-13

• Cooking independently: prepare meals with minimal supervision, including following recipes and using kitchen appliances safely.

• Understanding nutrition: learn basic principles of nutrition and how to balance meals with proteins, carbohydrates, and vegetables.

• Making soups and stews: prepare soups and stews, including sautéing vegetables, simmering, and seasoning.

• Using kitchen tools: use various kitchen tools like graters, zesters, and peelers effectively and safely.

• Basic baking techniques: learn advanced baking techniques such as making pie crusts, working with yeast, and creating layered cakes.

Age 14

• Advanced knife skills: master more complex knife skills such as chiffonade, brunoise, and filleting fish.

• Cooking techniques: use advanced cooking techniques like searing, sous-vide, and making reductions.

• Meal preparation for groups: plan and prepare meals for family gatherings or larger groups, including timing and coordination.

• Understanding ingredient substitutions: learn how to make ingredient substitutions in recipes for dietary needs or preferences.

• Kitchen efficiency: organise kitchen tasks and workflow for efficient cooking and clean-up.

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Boba 101:

The sweet and chewy tea sensation you need to try

Ever wondered what all the fuss about boba is? If you’ve seen those chewy pearls floating in colourful, iced drinks, you’re not alone. Boba, also known as tapioca pearls, has taken the world by storm, and it’s more than just a trendy drink – it’s a global sensation.

Boba refers to the small, chewy tapioca pearls that are the signature ingredient in bubble tea. These pearls are made from tapioca starch, which is derived from the cassava root. When cooked, they transform into delightfully chewy morsels, often soaked in sweet syrup, providing a fun and satisfying contrast to the creamy or fruity drinks they accompany.

THE ORIGINS OF BOBA TEA

The story of boba begins in Taiwan during the 1980s. Two tea shops, Chun Shui Tang in Taichung and Hanlin Tea Room in Tainan, both claim to have created the first bubble tea. The innovative idea of adding chewy tapioca pearls to tea sparked a culinary revolution that quickly spread beyond Taiwan, turning bubble tea into an international craze.

The process of making boba is fascinating! Tapioca starch extracted from cassava root is mixed with boiling water to form a dough. This dough is then shaped into small balls and boiled until it reaches that signature chewy texture. After boiling, the pearls are typically soaked in sugar syrup to sweeten them before being added to your drink.

DIFFERENT WAYS TO ENJOY

BOBA TEA

While bubble tea is the most popular

way to enjoy boba, these chewy pearls can be added to a variety of beverages. From refreshing fruit slushies and smoothies to even coffee, boba enhances the texture and experience of any drink. Whether you choose milk tea, fruit tea, or something more adventurous, the combination is always a treat!

Interestingly, while tapioca pearls themselves are vegan, traditional boba drinks often include milk. Fortunately, many boba tea shops now offer veganfriendly alternatives like almond or soy milk. Just be sure to ask if the pearls have been soaked in non-vegan syrup for peace of mind.

Boba tea shops are popping up everywhere, serving both classic and inventive

bubble tea combinations. You can also find tapioca pearls and all the necessary ingredients to make bubble tea at home in local grocery stores or speciality markets.

WHAT IS BOBA TEA?

Granita is the ultimate in a refreshing answer for a hot day! Mango and lime flavour granita even more so! Requiring just five ingredients, granita is one of the most cost-effective desserts, only requiring a little planning as you do need to make it ahead of time in order for it to have enough to freeze.

MANGO VIRGIN MARGARITA GRANITA

By South African Mango Growers’ Association (SAMGA)

Serves 6

Cooking time: 10 minutes

Prep time: 3 hours

Freezing time: 8 hours

INGREDIENTS

• 3 cups mango (about 2 large mangoes)

• simple syrup*

• 1 cup lime juice

• ¼ cup orange juice

• limes wedges, for garnish

• sea salt, for garnish

THE ULTIMATE NEGRONI RECIPE

By House by Angostura

@angosturahouse

INGREDIENTS

• 30ml gin

• 30ml sweet vermouth

• 30 ml Campari

• a dash of Angostura® aromatic bitters

• garnish with an orange slice

METHOD

1. Stir ingredients over ice and strain into a chilled glass, then garnish. Garnish with coffee beans.

METHOD

1. Make the syrup by boiling the water and sugar together for 5-10 minutes. Leave to cool.

2. Whizz the mango, syrup, lime and orange juice together in a blender until smooth.

3. Pour into a shallow dish or 1 litre baking tin and freeze for 2-3 hours.

4. Scrape the slush and refreeze for 8 hours or overnight.

5. Allow to soften slightly before serving and serve with salt rimmed glasses and lime wedges.

*Makeyourownsimplesyrupby mixing1cupwaterand2cups sugaroveralowheat.Leaveto cool.

ESPRESSO MARTINI

By House

by

Angostura @angosturahouse

INGREDIENTS

• 45ml vodka

• 30ml freshly brewed espresso

• 15ml coffee liqueur

• 4-6 dashes of Angostura® cocoa bitters

• ice METHOD

1. Fill a shaker with ice.

2. Add vodka, freshly brewed espresso, coffee liqueur, and a dash of ANGOSTURA® cocoa bitters.

3. Shake vigorously until well chilled.

4. Strain into a chilled martini glass.

5. Garnish with coffee beans.

ESSENTIAL RECIPES - DRINKS

Gemere (aka Ginger Beer)

Recipe by Chef Linda @lindokuhleblessingmnikathi

Serves 20 max

Prep time: 30 min

INGREDIENTS

• 10l water, boiled

• 1kg sugar (adjust to your liking)

• 50g or 1 box ground ginger

• 1 packet of tartaric acid

• 1 packet of cream of tartar

• 20g raisins

• 5 oranges, roughly chopped.

• 2 pineapples, peeled and roughly chopped

• handful cinnamon sticks

• 40g cloves

METHOD

1. Pour boiling water into a

large pot, add the sugar and stir until it dissolves.

2. Add the ground ginger and simmer for 20-30 minutes. Then, leave the mixture to cool.

3. Once the mixture has reached a lukewarm temperature, add the remaining ingredients.

4. Cover the mixture and let it rest for at least two days.

5. Chill before serving.

This quintessential drink, around since the mid 1800s, can be made from tequila or whiskey, The earliest version of this drink contained, simply, water, sugar, bitters and booze. Now the drink has morphed and allowed itself to keep up with the times, remaining as popular as it was at its inception.

OLD FASHIONED

INGREDIENTS

• 1 sugar cube

• 3 dashes of bitters

• 2 teaspoons water

• 2 strips of lemon zest

• 1 small orange wedge

• 2 maraschino cherries

• ice

• 2 parts bourbon

• club soda

• cherry to garnish

FRENCH KISS

By mixologist AJ Durow

@aj_does_drinks

INGREDIENTS

• 50ml Cognac/Brandy

• 25ml Verjuice

METHOD

1. Add the sugar cube, bitters, water, lemon zest, orange wedge and cherry to the bottom of the glass.

2. Use a spoon to dissolve the sugar cube.

3. Add ice to the glass, top up with bourbon and club soda. Stir everything together well.

4. Top off with a cherry (serves 1). chenin cordial

CITRUS MINT SPARKLER

By Clara Kapelembe Bwali @blackgarliczambia

INGREDIENTS

• 1 cup fresh orange juice, chilled

• Sanpellegrino Essenza Dark Morello Cherry and Pomegranate for topping

METHOD

1. Shake to combine. Serve in a coupe glass.

• ½ cup sparkling water or tonic water

• 2 tablespoons lemon juice

• 1 tablespoon honey or simple syrup (optional)

• 5-6 fresh mint leaves

• ice cubes

• orange zest, for garnish

• mint sprig, for garnish

• edible flowers (optional, for a fancy touch)

METHOD

1. Chill the serving glass for a frosty look.

2. In the glass, gently crush mint leaves with a teaspoon of honey or a little orange juice to release their aroma.

3. Add ice cubes, then pour in the fresh orange juice, followed by the sparkling water.

4. Stir in lemon juice gently for a balanced citrusy flavour.

5. Top with a sprig of fresh mint, a twist of orange zest, and edible flowers for a pop of colour.

6. Serve with a reusable straw or an elegant stirrer to complete the look.

CITRUS MINT SPARKLER

GRAPE FRIZZ

By Keitu Masitenyane @keituthecolorfulcook_

Serves 2

INGREDIENTS

• ice

• 2 red seedless grapes

• 200ml sprite

• 200ml appletiser

• 2 lemon slice

Mango Virgin Mojito Cocktail

By South African Mango Growers’ Association (SAMGA)

Mojito is a traditional Cuban cocktail containing only rum, lime, mint, simple syrup and soda. Adding mango gives a fruity twist to the original classic.

Serves 4

Cooking time: 5-10 minutes (for the sugar syrup)

Prep time: 5 minutes

INGREDIENTS

• 4 sprigs mint leaves

• 100ml fresh mango purée,

METHOD

1. Start by filling two glasses with ice to keep the drink chilled.

2. Add 5 or 6 red seedless grapes to each glass.

3. Pour 100ml of Sprite into each glass, followed by 100ml of Appletiser. The combination of these two gives the drink a light fizz.

4. Finish by adding half a lemon slice to each glass for a refreshing citrus twist.

5. Stir gently and enjoy your homemade Grape Frizz!

• 100ml simple syrup (see recipe on Granita)

• 500ml soda

• extra cubed mango for garnish (optional)

METHOD

1. In three glasses, gently muddle the mint leaves, fresh mango puree, and simple syrup together to release the flavours and oils.

2. Fill the glasses with ice and top each one off with soda water. Stir gently to combine.

3. Garnish with additional mint leaves and serve with mango cubes on the side.

Scan me and save this recipe on your phone

JUST PEACHY - BARTENDER

By the SA Brandy Foundation in collaboration with Cause | Effect

Cocktail Kitchen & Bar

INGREDIENTS

• 35ml Avante

• 15ml Bols apricot

• 100ml grapefruit tonic

• 10ml dessert wine

• garnish: sour peach foam & crushed flowers

METHOD

1. Build over ice in a Collins glass and stir.

ROOIBOS HIGH BALL

By the SA Brandy Foundation in collaboration with Cause | Effect

Cocktail Kitchen & Bar

INGREDIENTS

• 50ml Blaauklippen XO

• 25ml lemon juice

• 25ml Rooibos cordial

• 2 dashes MS Rooibos bitters

• top with Schweppes soda

• garnish: lemon twist & fynbos

METHOD

1. Build over ice in a highball glass.

Hey Dave!

Dave, you’ve given great wine advice, what was the moment you first fell in love with wine?

When I grew up there seemed to be a glass of wine around the dinner table ceremoniously all the time. My family liked hosting and entertaining various people from all over. This introduced me to wine and the curiosity took over. It helped a little bit that I chose to study for a career in Hospitality, this made the access a little more frequent.

What is the story behind ‘Spider Pig’, and how does it reflect your brand’s personality?

I wanted to put something in front of people that they wouldn’t ever forget. We chose the name as it is easy to remember, piques interest and has the ability to make an impression instantly. It sparks interest from many touch points and therefore you can capture the attention of a consumer in a short moment. We also want the wine to also NOT appear stuffy or

WINE COLUMN

Welcome back to ‘Hey Dave’! In this issue, we’re going beyond the usual Q&A to get personal with Dave, the visionary behind Spider Pig Wines. From his first sip of wine to the quirky inspiration behind the brand’s name, Dave shares his journey in the wine world. Whether you’re a casual drinker or an aspiring connoisseur, get ready for some fun and fascinating insights into the man and the brand behind the wine!

pretentious. There is a fun, engaging moment from your first intersection with the brand.

Dave, can you share a peek into your wine collection? What’s your most prized bottle?

It’s a mix and it changes regularly, I collect a little but mostly purchase to consume, try and share. There've been many prized wines come through, one perished recently was a Château Angelus 2011 and one yet to be is the Magnum my parents gave me for my 21st aptly named “Château Le Wibberley”. It’s a good vintage.

Wine and food pairing: what’s the most unusual but surprisingly delicious combination you’ve tried? I once had a Pea Macaroon with a cream cheese filling paired with a wooded Sauvignon Blanc (Blanc Fumé) It was unreal.

Do you have a favourite region or vineyard that you’re particularly drawn to, and what makes it stand out for you?

A thought-provoking question, I believe various vineyards and regions give a range of qualities and styles. Hard to choose just one when you could be in the mood for a variety of sensations at any given time. However, when I think of South Africa, I look at Stellenbosch and Cabernet Sauvignon.

What’s the process like when you seek out the perfect wine for Spider Pig?

The Piggy Partnerships have come along when the right time and place had presented itself for the product desired. Relationships

have been key in this process – and a mutual understanding. These have to be maintained, through good and bad to keep the alignment. This ties into the styles of wines collaborated on; we want them to good examples of what that variety offers from traditional characteristics, and also to have a little pizazz in them that ties into the brand.

What’s a common wine mistake people make that drives you nuts?

The Chocolate and Wine thing. Doesn’t really work well. Oh! And when a bottle of wine is opened to “breathe” yet it stays in the bottle on the table. Now that’s a classic.

*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

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