First, there was the burger pie, then there was the hot dog pizza, the pizza cone, the cronut … the list goes on. We are massive fans of these happy hybrids, so we came up with a fusion food of our own Ramen burgers! Give it a try, and you can thank us later.
We gave the classic gatsby an Asian-fusion update with typical Vietnamese ingredients like fish sauce, coriander, peppers and spring onions. Give it a try!
Have you ever popped a piece of sweet potato in the toaster? You should try it because it’s a food game-changer! We topped our sweet potato toast with steak, avo, feta and balsamic. YUM.
If you’re looking to have a restaurant-worthy steak dinner right at home, look no further than our red wine marinated steak with wine jus.
If you fire these babies up over the braai and serve them to your guests as a mouth-watering appetiser, there will be smiles all around! You can also add them to sandwiches, salads, rice pots, anything you desire.
You may remember her from the Masterchef SA finale, and we asked her for some home-cooked culinary inspiration. We just can’t get enough of these cheesy rosemary meatballs.
Forget eating boring old sarmies at your desk for lunch. Instead, use those leftovers to create fresher, healthier and even more delicious lunch box meals. Got leftover mince? Use it to make these moreish Mexican lettuce wraps!
Happy Heritage Day! You may remember the Mi Casa frontman from the cover of the April 2017 issue of MyKitchen. He whipped up this marinated sirloin recipe, which is full of flavour and works well with most red meats, so take your pick.
If you’re in Cape Town, you’ve probably tasted the amazingness that is Scandalous Food Truck. They were kind enough to share their slow-roasted brisket piadine recipe with us, so that everyone in SA can taste this gourmet street food goodness. And if you haven’t check them out there, be sure to visit their website.
This is the perfect recipe for when you have leftover steak, braai meat or roast beef from the weekend. Use it to make these amazing steak sarmies to enjoy for lunch this week.