Pizza cones
You’ve seen them all over Instagram but you’re not sure how to try them out for yourself? Treat the fam to a batch of these glorious pizza cones this weekend. You can thank us later.
Ramen burgers
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.
Vietnamese-style gatsby
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!
Croque madame waffles
We like to make a habit of always keeping a pack of toaster waffles in the freezer. If you have some lying around, how about breakfast for dinner with our amazing croque madame waffles?
Texan chilli dogs
In the mood for something hot and spicy? Fire up the grill, invite everyone, and make everyone one of our mouth-watering Texan chilli dogs.
Sweet potato toast with steak, smashed avocado, feta and balsamic glaze
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.
Red wine marinated steak with wine jus
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.
Ballot Kicherer Badenhorst’s Cocoa-coffee pork loin with chocolate-cranberry sauce
With the relaxed atmosphere of Eikendal’s Cucina di Giovanni and the friendly approach of chef Ballot, you’re in for a treat at this Winelands gem. Ballot showcases his approach to cooking through creative new recipes and taste combinations, grounded in traditional Italian fare. He showed us how it’s done by creating this pork loin just for MK!
Thai-style hot dogs
We just can’t get enough of gourmet hot dogs! This week we’re serving them up Thai-style, packed with flavours of sesame, soy, sriracha, coriander and peanuts. Perfect!
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.
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