Wine-braised-beef pies
There is nothing better than a homely pie and a glass of red when the weather is cold. These red wine braised beef pies are on our menu for Sunday lunch!
Puffed rice granola clusters
There is absolutely no need to avoid a carb-loaded breakfast. All you need to do is make sure you are enjoying a brekkie that is packed with wholegrains. Our puffed rice granola clusters are filled with vitamin B and are perfect in a balanced diet.
Lavender shortbread
It’s time to fill that cookie jar with fragrant biscuits that are bursting with life. We won’t say no to a late night hot drink with some of our lavender shortbread.
Salted caramel hot chocolate
Winter is made for foodie indulgences like this one. And we seriously can’t get enough of our salted caramel hot chocolate. Not to mention that it’s super easy to make.
West Coast seafood soup
You don’t have to miss out on the fresh taste of the West Coast just because it’s cold outside. Treat yourselves to our scrumptious seafood soup this weekend.
Spinach, cream cheese and bacon flatbread
If you are having guests over and want to cook them a starter that will take you no longer than 20 minutes, we guarantee that they will go wild for this spinach, cream cheese and bacon flatbread. Because cheese and bacon!
Pea and cauliflower frittata
If you are ever worried you aren’t getting enough greens, rest assured that our pea and cauliflower frittata will get you back on track. It’s packed with wholesome protein and it’s budget-friendly too!
Brisket stew with mashed potatoes
Delicious hot off the stove and even better when reheated the next day, our brisket stew is the comfort meal you need this winter. It’s also an amazing freezer option, so spend some time over a weekend making a big batch, and then you have dinner for a night when you really don’t feel like cooking.
Sweet French toast waffles
Get out of bed right now, grab the waffles from the freezer and make French toast waffles with all your favourite toppings. Because Sundays were meant for indulgence!
Buttermilk rusks
Every South African should be able to whip out a batch of these whenever the craving arises. Especially since we have been making buttermilk rusks since the 17th century as a way of preserving bread.
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