Published on March 24, 2026

Tender chicken livers in a fiery peri-peri sauce singing with flavours of garlic and lemon. This is the perfect high-in-iron-and-fat brunch dish inspired by Mozambique.  Creamy peri-peri chicken livers Serves 4    Ingredients 500g free range chicken livers 1 Tbsp olive oil 1 Tbsp butter 1 small onion, finely chopped ½ red pepper, seeds removed and finely diced 3–4 bay leaves 6 large cloves garlic 2 […]

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 20, 2026

Skip the fuss of rolling into a log and serve in a bowl as a spreadable cheese instead. Keep cold until serving, if moulding as we did.  Herby blueberry cheese log Makes 1 (10cm) log  Ingredients 300g goat’s cheese 50g blueberries (or use equal parts blackberries and blueberries) 1 Tbsp honey 1 lemon, zested 6 sprigs thyme, leaves picked Handful of dill leaves Milled pepper […]

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 18, 2026

Piña Colada cocktails typically include rum; we’ve incorporated this element in a spiced syrup. Omit the rum in the syrup to make this Piña Colanda tart halal-friendly.  Piña Colada tart Serves 6-8  Ingredients For the coconut biscuit base:  200g Tennis biscuits, finely crushed ½ cup desiccated coconut, toasted ½ cup (125g) butter, melted    For the pineapple custard filling:  ⅓ cup lemon juice 6 extra-large […]

Published on March 17, 2026

Peanut butter and raspberry jam get wrapped inside these fluffy buns for a salty-sweet American treat.  PB & J cinnabuns Makes 15  Ingredients 3⅓ cups (500g) all-purpose flour 1 sachet (10g) instant yeast ¼ cup (55g) caster sugar 1 tsp (5ml) fine salt 1 cup (250ml) lukewarm milk + extra for glazing ½ cup (125g) butter, melted 1 egg […]

Published on March 16, 2026

This pink raspberry lemonade is a refreshing fizz to cool you down while outdoors.  Pink raspberry lemonade Makes 1L cordial  Ingredients 10 lemons, juiced 1½ cups white sugar 1½ cups water 100g raspberries    For serving:  Ice Mint sprigs Lemon slices 2-3L sparkling or soda water  Method Combine water and sugar in a pot and bring to […]

Published on March 13, 2026

This sheet cake won the hearts of everyone who tasted it! It has the best of both: a tangy berry base and a sweet ganache topping.  Buttermilk berry cake with whipped ganache Makes 20 squares  Ingredients 2½ cups (375g) self-raising flour 1½ cups (330g) caster sugar ½ Tbsp (7.5ml) bicarbonate of soda 1 tsp (5ml) fine salt 2 large eggs, at room […]

Published on March 11, 2026

Traditionally these are sandwiched together with vanilla frosting and a dollop of raspberry jam. We opted for in-season granadilla pulp!  Granadilla melting moments Makes 16 biscuit sandwiches    Ingredients 1 cup (250g) butter, at room temperature 2 tsp (10ml) vanilla essence 1 egg ½ cup + 2 Tbsp (90g) icing sugar, sifted ⅓ cup + 2 […]