Published on August 19, 2026

A fan favourite called umfino in Xhosa. We’ve added celery stalks to this delicious stiff pap with leafy greens recipe (made with White Star Super Maize Meal) and didn’t hold back on the aromatics. Serves 4-6 (as a side) Ingredients 1 bunch celery 6 Tbsp canola oil 1 large onion, chopped 3 cloves garlic, chopped […]

Published on August 13, 2026

The classic creamy sauce, made with chicken mince instead of chicken thighs to save on cost.  Serves 4  Ingredients   For the meatballs: 600g chicken mince (or boneless chicken thighs, diced and blitzed in a food processor) 2 cloves garlic, finely grated 1 Tbsp garam masala ½ Tbsp ground coriander ½ Tbsp ground cumin ¼ tsp each […]

Published on July 12, 2026

The authentic recipe uses Japanese “Shokupan” (milk bread), which is light and fluffy. Our own unsliced government white bread will work perfectly for this, as it is also springy and full. Makes 6 Ingredients For the toast: 2 unsliced white bread loaves 3 eggs ¼ cup sugar 1 tsp vanilla extract ½ cup cream 2 […]

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 […]