I am John Grundlingh, South Africa’s Ultimate Braai Master and my journey started when I was cooking with my mom every night as I grew up, and learning all the sea trade secrets and fishing from my dad. Now I'm here to share my expertise with you for MyKitchen Friday braai days.
By now we know the addictive nature of sugar and many of us are still falling prey to it. The kick we get from having a sugary bite releases our happy hormones, opioids and dopamine, that have both been linked to the same addictive nature of drugs like cocaine. So, in knowing the grip that sugar has on us and the long-term health implications of obesity, diabetes and heart conditions, what can we do to reduce our risk?
Compared to most chefs, Johan may have had a bit of a late start, only entering the industry when he was 28. He started out as a chef at a chateau in France, where he fondly remembers the time spent wandering through the kitchen garden, a basket of vegetables and herbs on his forearm, carefully picking fresh produce for the day. These days, Johan heads up the kitchen at Vrede en Lust’s Lust Bistro & Bakery, cooking and baking (make sure that you taste the sourdough!) fresh and fuss-free fare at one of the most renowned eateries in the foodie centre of Franschhoek.
Since our one true love is chocolate, we want to put it in everything this Valentine's Day. So we decided to challenge chef Ballot to create a unique chocolate-inspired savoury dish just for MyKitchen. He rolled a scrumptious pork loin in a cocoa-coffee rub, that resulted in the yummiest, crispiest crust when it arrived on the plate. Served with carrots, baby marrow and a white chocolate and cranberry sauce (white chocolate, coffee and pork are a match made in heaven, by the way), we ate every last bite.
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.
Wine and cheese go together like peanut butter and jam - they are made for each other. Going to a wine farm and tasting all the wonderful wines they have to offer is undoubtedly an enjoyable experience, but what about hosting one in your very own home? Not only will there be wine and cheese, but it’s a fun opportunity to get creative with decor and your hosting skills.
It has been delighting and confusing the human race for more than 6 000 years, so it’s to be expected that myths and superstitions should have grown up around this legendary nectar. But lifestyles have changed over the years and so too has wine, meaning many of the old ways of doing things no longer hold true.
Pizza’s great, but sometimes Saturday night calls for a takeaway-style Thai dinner, if you ask us. Our peanut-chicken noodles are super-cheap and will be on the table in 30 minutes.…
If you are looking for a way to vamp up those tinfoil-wrapped mielies, potatoes, sweet potatoes, onions – whatever, really – this basil butter needs to become a staple in your kitchen.
Are you planning on ditching the turkey for a gammon this Christmas. We lathered ours in a money-mustard glaze made with rich brown sugar, for a unique take on a traditional ham.