Published on June 3, 2026

Barley soaks up the flavourful pan juices and swells into a satisfying, crowd-friendly traybake.    Cider chicken & barley traybake  Serves 6 Ingredients   2-3 Tbsp olive oil blend  200g streaky bacon 1 cup dried pearl barley 800g oven roast vegetable mix  1 bulb garlic, halved  12 bone-in chicken thighs  Salt and milled pepper  2 tsp paprika 2 […]

Published on May 13, 2026

Chicken and rice never looked this fragrant! You can swap ginger and spices out for a packet of Thai red or yellow curry, if you like.  Caramelised chicken curry  Serves 4  Ingredients For the sauce 2 Tbsp canola oil 2 onions, finely chopped 2 cloves garlic, finely chopped 4cm ginger, peeled and grated 1 Tbsp mild curry powder 2 tsp turmeric […]

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 20, 2026

This coffee cheesecake is silky smooth, with an inviting sweet crunch from the crispy phyllo.    Espresso cheesecake with phyllo crinkle Serves 10-12    Ingredients 200g chocolate Romany Creams ⅓ cup + 2 Tbsp (110g) melted butter 3 Tbsp (45ml) boiling water 3 Tbsp (45ml) instant coffee 2 tubs (230g each) medium-fat cream cheese, at room temperature 1 tub (250g) sour cream, at room temperature ½ cup […]

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 […]