Published on May 7, 2026

Indulgent flavours and hearty portions make this combo a steakhouse comfort classic.    Smoky BBQ pork ribs & cheesy loaded fries Serves 4    Ingredients   2kg raw pork spare ribs Salt and milled pepper 1 Tbsp butter 1 shallot, diced (or use red onion) 3-4 cloves garlic, sliced 2 Tbsp smoked paprika ½-1 tsp chilli flakes (optional) 1 cup BBQ sauce    […]

Published on May 4, 2026

Add as much Parmesan as you can afford – it can never really be too much! For added protein, serve topped with sliced chicken breast.    Green risotto with cheap-n-cheerful pesto Serves 4    Ingredients 300g baby marrow 3 Tbsp (45ml) olive oil blend Salt and milled pepper 2 onions, chopped 4 cloves garlic, chopped 4 sprigs thyme (optional) 1½ cups (300g) Arborio or risotto […]

Published on April 30, 2026

This smoky relish works well with pap, eggs or braai meat.  Breakfast sandwiches with red pepper relish Makes 2 cups relish/ Serves 4  Ingredients For the relish 4 red peppers, charred and skinned Glug olive or canola oil 4 cloves garlic, finely chopped ½ cup red wine vinegar ½ cup sugar 2 Tbsp smoked paprika 1 tsp chilli flakes 3 Tbsp chutney Salt and milled pepper For the sandwiches 8 thick-cut bread slices Butter, for spreading […]

Published on April 23, 2026

As you bite into the truffle, you’ll experience a thin crack, smooth filling as well as a zing of berries. For a melt-in-your mouth moment, serve truffles at room temperature.    Chocolate raspberry truffles Makes 12  Ingredients For the berry compote:  1 cup (200g) frozen raspberries 1 Tbsp lemon juice 2 Tbsp sugar For the truffle mixture 300g dark chocolate 2 […]

Published on April 2, 2026

Silky custard and buttery pastry come together in a golden syrup hug that melts on the tongue like a dessert daydream and best of all, you only need a few pantry staples.  Golden syrup custard tart Serves 6-8  Ingredients ½ packet (250g) phyllo pastry, defrosted ½ cup (125g) butter, melted 3 cups (750ml) milk ½ cup (125ml) custard powder ½ cup (125ml) […]

Published on April 2, 2026

Easy and sophisticated, nothing says Easter like pickled fish. Swap the bread with hot-cross buns, if you are feeling adventurous.  Pickled fish toast Serves 4-6  Ingredients 8 slices bread of your choice ¼ cup butter, softened ¼ cup mixed sesame seeds 1 tub (500g) store-bought pickled fish 1 avocado 1 lemon, zested and juiced Salt and milled pepper 1 spring onion, peeled […]

Published on March 23, 2026

After accusations of physical and psychological abuse were levelled against world-renowned chef René Redzepi of Noma restaurant, leading South African chefs and chef schools reflect on the character of workplace culture in local high-level eateries and top-tier restaurants. It’s evident that the older you are, the more intense your war stories. Executive Chef Gregory Henderson […]

Published on March 23, 2026

Golden, fluffy and ready to steal the spotlight – International Waffle Day (25 March) is the perfect excuse to indulge. From classic Belgian waffles and savoury caprese creations to churro twists and crispy chicken buttermilk stacks, these delicious recipes prove that waffles are the ultimate treat for every occasion.    Belgian waffles  Makes 8-10     Ingredients   1½ cups (375ml) + ¼ cup (60ml) milk ⅓ cup (76g) butter, […]

Published on March 18, 2026

Eid is more than a celebration – it’s a tapestry of flavours, traditions and love woven around the table. For our team, the meals prepared and shared are not only about taste, but about the stories and memories they carry. Here, they share some of their favourite dishes to feast on, and the meaning behind them.    Hannah Forbes, […]

Published on March 4, 2026

All the fiesta fun of nachos – crispy, creamy, fiery – stacked smartly in a grab-and-go salad jar.  Nacho salad jar Serves 4  Ingredients For the mince:  2 tsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 500g beef mince 1 sachet (50g) tomato paste 2 tsp each cumin, coriander and smoked paprika 1 tsp chilli flakes (optional) 1 […]