Published on September 16, 2026

Forget the fluff and fanfare that often comes with fine dining. The partnership that produces these premium plates makes it accessible. Step into COY with Liezl Vermeulen, a dining destination where you’ll find echoes of African flavours.  At first glance, COY looks like a small restaurant, with Table Mountain towering behind it and huge yachts […]

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 September 16, 2026

The national treasure of South African salads, with an Asian flair – more crunch and a touch of heat. Serves 6-8  Ingredients For the sauce: 2 Tbsp hot curry powder 3 Tbsp rice wine or white wine vinegar 3 Tbsp tomato sauce 2-3 Tbsp Sriracha (optional) 2 Tbsp soy sauce (or use Worcestershire sauce) 3 […]

Published on September 4, 2026

 The secret to this salad is in the dressing, although the cheese-to-veg ratio doesn’t hurt either.  Serves 8   Ingredients   For the dressing:  ¼ cup good-quality olive oil Salt and milled pepper 3 Tbsp red wine vinegar Pinch of dried oregano Pinch of dried tarragon (or 1 fresh sprig when in season) 200g Kalamata olives, […]

Published on September 3, 2026

 Make these sosaties the main attraction of your braai by serving them with plain yoghurt, pickled red onion and naan flatbreads.   Serves 4    Ingredients   2 large onions, sliced ¼ packet (50g) medium or hot curry powder 3 Tbsp turmeric powder 1½ cups (375ml) brown vinegar 1½ cups (375ml) fruit chutney 8 chicken breasts Salt […]

Published on September 2, 2026

A tangy take on potato salad that could be its own meal.  Serves 6-8   Ingredients   1.5kg baby potatoes, halved 2 tsp salt ½ cup plain double cream yoghurt 1 disc feta cheese 2-3 Tbsp milk 4 extra-large eggs, at room temperature 2 Tbsp olive oil 2 Tbsp white wine vinegar 2 tsp wholegrain mustard […]

Published on September 1, 2026

Who says eggs are reserved for breakfast? We’ve put together four dinners to turn to when you feel like a plate of gold to take away the decision fatigue.  Oyakodon-Inspired Rice Bowl    A Japanese favourite featuring onions, chicken and egg simmered in a sticky soy sauce. Usually requiring Kombu (a Japanese kelp stock), we’ve […]

Published on August 29, 2026

A small labour of love, this soup will need a few hours of cooking time to reach its full potential.  Serves 4-6  Ingredients For the soup  ⅖ cup (100g) butter + extra for the bread 1.5 kg (about 7) brown onions, thinly sliced 4 large cloves garlic, grated 1 Tbsp balsamic vinegar 4 sprigs thyme + […]

Published on August 24, 2026

Dhal can be made thin and soup-like or kept thick and creamy – adjust to taste.    Ingredients   For the lentils: 2 cups red lentils (masoor dhal), rinsed until the water runs clear4 cups water + extra to thin out later if needed1 tsp salt For the tempering (vagaar): 2 Tbsp ghee (butter and […]