Venison is a great meat to use for a slow-cooked curry – the spicy flavours work well with the gamey meat. Blesbok venison curry is a true taste of South Africa. Recipe by Mbongiseni Makhaye Photographs by Graeme Wyllie
For such a popular and elegant dish, it’s surprising to learn that bouillabaisse was originally created from fish that no one wanted. Marseille fisherman first created it as a…
This elegant dessert of plum choux crowns with rose cream will warm the hearts of your loved ones. Made with a fluffy choux pastry and perfectly paired with plums and rose cream, you cannot go wrong when you serve this recipe at your next dinner party!
You simply cannot go wrong with this Rooibos tea-smoked salmon recipe. It’s fresh, delicious and the perfect quick and easy meal for the warmer season.
The key lime pie, originally from America, is fast becoming a South African favourite dessert. In this recipe, we combine coconut with this crowd-pleaser to create a coconut key lime pie. These two flavours are perfectly complimentary and is perfect for entertaining this spring and summer!
Fried aubergine with vinegar and herbs is simply delectable. Aubergine has a wonderful soft flesh, and the skin crisps deliciously when fried. The saltiness of vinegar is the…
Print Recipe Chickpea, cucumber and mint salad Ingredients 30ml (2 tbsp) olive or avocado oil + 60ml (¼ cup) extra 200g button mushrooms, thinly sliced 150g fresh or frozen peas, cooked 2 tins chickpeas, rinsed and drained 3 Mediterranean cucumbers, julienned 2 Mediterranean cucumbers, finely chopped juice of 1 large lemon 1 small handful of fresh mint 1
Crisp potato wedges with chimichurri are golden, crunchy and deliciously seasoned. The Argentine chimichurri sauce is traditionally served with grilled meat but the fresh flavours really liven up…
Combine the best of both worlds –sweet pudding with a cheese board. Spiced, roasted figs with Camembert and walnuts prove that fruity and cheesy were meant to be together.
Print Recipe Poussins with porcini and couscous stuffing Serves: 4 Cooking Time: 1 hour Ingredients salt and freshly ground black pepper, to taste 4 poussins (baby chickens), rinsed and dried 1 lime STUFFING 25g dried porcini mushrooms 125ml (½ cup) couscous 45ml (3 tbsp) olive oil 125ml (½ cup) almonds, chopped 60ml (¼ cup) sultanas