Published on September 16, 2026

This recipe has two tricks up its sleeve! Buttermilk tenderises the chicken while salt water keeps it moist. Serves 4   Ingredients  For the buttermilk chicken:  1 (about 1.2kg) whole chicken, spatchcocked 2 cups buttermilk 1 Tbsp fine Himalayan salt 1 cup water   For the chunky olive gremolata:  10g fresh basil 10g fresh parsley 50g packet blanched […]

Published on September 16, 2026

The chicken itself is loaded with zingy flavour, while the sauce hits with a spicy kick to layer in flavour. Serves 4   Ingredients   For the marinated chicken:  1 cup freshly squeezed orange juice Juice of 3 lemons (about 150ml) Juice of 2 limes (optional) 3 Tbsp Worcestershire sauce 2 tsp cumin seeds, toasted 20g […]

Published on August 6, 2026

  With flavours that remind you of bobotie, these frikkadels come with a rich gravy-like sauce that coats the meat and rice.  Serves 4-5  Ingredients   For the frikkadels 750g lean beef mince ½ tsp fine salt 2 tsp ground coriander 2 Tbsp mild-to-strong curry powder ¼ cup raisins or sultanas 2 Tbsp Worcestershire sauce 2 […]

Published on July 5, 2026

Poulet à la moutard has the sharpness from mustard balanced by creaminess. This sauce, with the thickness of a gravy, is rich but isn’t heavy as it doesn’t use a starch to thicken it. Instead, mustard and egg are used to create an emulsified sauce. Serves 4-6 Ingredients 8 bone-in chicken thighs Salt and milled […]

Published on May 12, 2026

This is the recipe you pull out when you’re hosting a dinner party and want to impress.  Short rib ragú tagliatelle Serves 6-8  Ingredients  3 Tbsp (45ml) olive oil 2 onions, grated 1 packet celery, grated 4 cloves garlic, grated 1.6kg beef short rib Salt and milled pepper 200g pork belly or pancetta, cut into ½cm thick […]

Published on April 28, 2026

As the leaves turn golden and the air grows crisp, there’s nothing more soul-soothing than a steaming bowl of stew. These comforting stew recipes are your ticket to cosy evenings and warm gatherings this chilly season.    Classic tomato bredie   Serves 6-8    Ingredients   For the bredie   800g-1kg beef shin, knuckles or neck (mutton or Iamb works well, too) Salt […]

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 […]

Published on December 22, 2025

Add variety to your menu with this butter-rubbed chicken – it’s a fusion of flavour! Stuffed roast chicken  Serves 6-8    Ingredients ½  cup butter, softened  1½ Tbsp smoked paprika  1 lemon, zested and juiced  5 cloves garlic, finely grated  8 sprigs thyme, picked and chopped  3 sprigs rosemary, picked and chopped Handful parsley, finely […]

Published on December 22, 2025

The pepper crust and biltong butter is a powerful combo. Pepper crusted rib-eye  Serves 4-6  Ingredients 2 (450g each) rib-eye steaks 2 Tbsp Dijon mustard ¼ cup black peppercorns 1 Tbsp sea salt flakes Biltong butter, for serving  1 punnet (30g) wild rocket    Method Pat the steaks dry with kitchen paper. Brush all sides […]

Published on December 6, 2025

Spice up your lamb cut this holiday season. Shred left overs for sandwiches or wraps. Ultimate Cape Malay leg of lamb  Serves 8  Ingredients 2kg leg of lamb, bone in 10 cloves garlic 2 cups amasi 7 Tbsp Cape Malay spice blend Salt and milled pepper 3 onions, sliced 500g rainbow carrots, washed 1 whole […]