‘Chenin is a refreshing varietal that can be made in completely different styles – and it goes really well with summer foods,’ says Spier executive chef Lolli Heyns. Chenin Blanc is also my own personal favourite wine to sip all summer long, and I can’t wait to try it in Lolli’s West Coast mussels in white wine cream sauce this weekend.
With summer drawing to a close, we got our hands on some of the last watermelons of the season (and recommend you do the same). And because we never waste here in the MK kitchen, we used the rind to make a lovely watermelon konfyt, a South African classic.
Would you believe that a one-pot chicken enchilada pasta comes together in less than half an hour? If you’re in the mood for something hot and comforting, we recommend this for dinner tonight.
Mi Casa frontman and restauranteur J’Something shows us how to cook the ultimate roast leg of lamb for the whole family. It’s perfect for Sunday lunch! And if you want to see more of J’Something in action in our kitchen, click here.
Need to change things up for brekkie? You can make your own puffed rice granola in a flash, and on a budget. Enjoy it as a cereal with milk or top it with your favourite seasonal fruits and yoghurt.
Do you love the Made In SA section in our magazine (which you can get here)? Then you’re going to love this malva cake spiked with Amarula! It tastes just like home.
This may sound (and look) super fancy, but you can get it on your table in under half an hour! This leek-wrapped fish is also budget-friendly and an amazing option to serve when you have guests over.
Is there anything quite so good as these Middle Eastern bites of goodness? We’re showing you how to make falafel from scratch this week, with some hummus and dukkah on the side.
Looking for a low-kilojoule chicken dinner without a salad in sight? Look no further than this soy-glazed chicken with exotic mushrooms and Asian flavours.
Meat-free Monday here we come! We’re teaching you to make pasta from scratch this week. It’s easier than you could have ever imagined! Turn it into this gorgeous sweetcorn and ricotta ravioli, and you’ll have a winning dish to serve your guests in no time.