Spinach, garlic and feta braaibroodjies
Braai Day may be over, but braai season is just beginning! Cook these delicious spinach, garlic and feta braaibroodjies over some hot coals for a yummy snack.
Grilled corn, chicken and nectarine salad
This crunchy and sweet grilled corn, chicken and nectarine salad should be your ultimate go-to lunch! Whether at work or at home, you’ll love this healthy option.
Roast cherry tomato, pesto and mozzarella braaibroodjies
Upgrade your braaibroodies to a new level with these roast cherry tomato, pesto and mozzarella braaibroodjies. Bonus: They’re vegetarian too!
Mexican grilled cauliflower steaks
These vegetarian Mexican grilled cauliflower steaks pack so much flavour! Eat it alone or as a side to a meaty dish.
Tomato, onion and Cheddar braaibroodjies
What could be better than relaxing by the braai with a lekker braaibroodjie? Make our classic tomato, onion and Cheddar braaibroodjies any way you want with this recipe!
Coconut grilled salmon
This flavour-filled salmon dish is a wonderful gluten- and sugar-free option for lunch or dinner. Add a side of baby marrows for a delicious finishing touch.
Chef Westley Muller’s grilled venison with dark chocolate sauce
Over at Haute Cabrière, it’s all about celebrating seasonal, locally sourced and organically farmed food through their menu of classic dishes – with a modern twist, of course. For chef Westley, it’s a no-brainer, having grown up on his grandparents’ farm. From there, he followed his dream of studying to become a chef. Now, he finds himself cooking alongside Nic van Wyk at the iconic Haute Cabrière Restaurant & Terrace. He showed us how to perfectly prepare grilled venison with dark chocolate sauce.
Chef Michelle Theron’s grilled kingklip with white chocolate Béarnaise
Michelle’s philosophy of regional, sustainable cooking sprang from a traditional South African home, where a luscious garden offered loads of home-grown produce and mealtimes were taken seriously. She studied culinary arts and then worked at several restaurants in and around Cape Town, before joining the team at Pierneef à La Motte in 2010. She helped them make the top 10 in the 2013 Eat Out DStv Food Network Awards, becoming the executive chef in 2014. She showed us how to whip up her spectacular grilled kingklip (back on the green list by the way!) with white chocolate Béarnaise.
Behind the scenes at Haute Cabrière with chef Westley Muller
To celebrate the month of love and our one true love, chocolate, we challenged Chef Westley to create a choccy-inspired savoury dish just for us, but in true Haute Cabrière style, of course. We were definitely not disappointed as we scooped up every bite of his grilled springbok leg and dark chocolate sauce, served with grilled peaches and crispy kale. This dish pairs surprisingly well with the vineyard's Pierre Jourdan Bell Rose, and we enjoyed a glass or two with our meal as cellar master Takuan explained to us that you can serve sparkling wine with almost anything, should you be worried as to what to give your guests to sip at dinner.