Published on June 4, 2017

There is nothing better than a homely pie and a glass of red when the weather is cold. These red wine braised beef pies are on our menu for Sunday lunch!

Published on June 4, 2017

There is absolutely no need to avoid a carb-loaded breakfast. All you need to do is make sure you are enjoying a brekkie that is packed with wholegrains. Our puffed rice granola clusters are filled with vitamin B and are perfect in a balanced diet.

Published on June 3, 2017

It’s time to fill that cookie jar with fragrant biscuits that are bursting with life. We won’t say no to a late night hot drink with some of our lavender shortbread.

Published on June 2, 2017

Winter is made for foodie indulgences like this one. And we seriously can’t get enough of our salted caramel hot chocolate. Not to mention that it’s super easy to make.

Published on June 1, 2017

You don’t have to miss out on the fresh taste of the West Coast just because it’s cold outside. Treat yourselves to our scrumptious seafood soup this weekend.

Published on May 31, 2017

If you are having guests over and want to cook them a starter that will take you no longer than 20 minutes, we guarantee that they will go wild for this spinach, cream cheese and bacon flatbread. Because cheese and bacon!

Published on May 30, 2017

If you are ever worried you aren’t getting enough greens, rest assured that our pea and cauliflower frittata will get you back on track. It’s packed with wholesome protein and it’s budget-friendly too!

Published on May 28, 2017

Delicious hot off the stove and even better when reheated the next day, our brisket stew is the comfort meal you need this winter. It’s also an amazing freezer option, so spend some time over a weekend making a big batch, and then you have dinner for a night when you really don’t feel like cooking.

Published on May 28, 2017

Get out of bed right now, grab the waffles from the freezer and make French toast waffles with all your favourite toppings. Because Sundays were meant for indulgence!

Published on May 27, 2017

Every South African should be able to whip out a batch of these whenever the craving arises. Especially since we have been making buttermilk rusks since the 17th century as a way of preserving bread.