We are super into vegetarian stews at the moment and sweet potatoes are one of our favourite ingredients. And if you love peanut butter as much as we do, don’t feel bad about adding an extra scoop to this comforting peanut stew!
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!
Enjoy a plentiful Mediterranean-style brekkie with your friends and family this holiday season. We went all out when we prepped this toasted naan platter. Dig in!
Oh, Christmas tree! Did you know that the Christmas tree is said to have originated in Germany in the 1500s? It was made popular in England by Queen Victoria’s German husband, Prince Albert, in the 1830s. From there, it spread to the states and eventually across the world. Use a skewer to poke a hole at the top of each Christmas tree biscuit before baking. Once cooked, thread ribbon through for edible decorations.
Just picture it. You and your friends gathered around the fire after a smashing braai, sipping on hot mugs of Amarula-spiked coffee. Sounds pretty good, right? Bookmark this cowboy coffee recipe and make it happen!
Summer just wouldn’t be the same without a perfectly ripe mango to snack on. We love this tropical fruit so much, we’ve been cooking it in everything, including these mouth-watering crab and mango stacks!
Whether you need a starter for your Mediterranean feast, or you just need a healthy, energy-boosting snack to get you through that mid-afternoon slump, these brinjal roll-ups will become your go-to.
Save time and money by learning to cook delicious dishes with ready-made goods from the grocery store. Grab yourself a pack of toaster waffles to make these chicken and corn waffle tacos.
Do you love Thai food? Then you have to try our Massaman butternut burgers. Perfect for vegetarians, it lives up to its name and is packed with peanuts and spices key to Middle Eastern cuisine.
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.