Lamb chops are always a favourite for supper, although the classic combination of salt and pepper can sometimes get a little repetitive. These delicious five pastes are the perfect flavour updates! 1. Mix 30ml store-bought harissa paste, 10ml olive oil and 15ml chopped fresh mint and rub into the chops. Sear in a frying pan. 2. Rub lamb chops with a mixture of 30ml olive oil, 5ml ground cinnamon, 1 crushed garlic clove and 5ml ground cumin. Leave to marinate for as long as you can (up to 3 hours) and sear in a frying pan. 3. Brush the chops…
The new school year is here and if you dread the daily lunch trade-off during break time at school, Johandre Grobler, Executive Chef, at ANEW Hotels & Resorts,…
Passing through the tree-lined entrance toward the La Motte Manor House in Franschhoek, I gasped audibly at the beautiful setting, realising I was more excited than I’d thought possible about the prospect of dining at JAN Franschhoek Season III. Upon entering the Manor House, the staff smiled warmly and handed us glasses of La Motte Cap Classique 2020 and a canapé spread of biltong lamingtons, smoked tomato consommé with fynbos and walnut, green fig and Boerenkaas mousse, setting the tone for a delicious menu. Our chariot awaited outside, a blue-and-white, two-toned 1974 VW Kombi, to take us on a short…
Sumac lamb chops have a slightly spicy kick to them. This tender meat is even more mouth-watering when you soak it in this flavourful marinade. A delicious dinner…
For Qawekazi Fadana, true success in the commercial farming industry will come when her farmworkers can afford their own cars, and she can sit at the table “in my shorts, just like the male farmers in their shorts.” At 37, Fadana runs Mhlelisa Farm, a thriving free-range poultry and livestock operation in Haga Haga, 70km north of East London. Her mission is to build on the farm’s commercial success while driving innovation and economic growth in the rural Wild Coast region. Fadana is among 28 entrepreneurs and small business owners enrolled in the inaugural East London intake of the Stellenbosch…
This slow cooked pap porridge is whipped into the most luscious creamy consistency. We wanted to level up the idea of old fashioned porridge and incorporate a fresh…
Treat your tastebuds to the perfect pairing of crunch and zest with this Fried Calamari and Lemon Aioli recipe! Tender calamari rings are lightly coated in a crispy golden batter, perfectly paired with the tangy, creamy lemon aioli dipping sauce. Perfect as a crowd-pleasing starter or a light summer snack, this dish is easy to make and packed with flavour. Serve it with fresh lemon wedges and a sprinkle of parsley for a restaurant-quality treat at home. Tip from the team: For a gluten-free option, use gluten-free flour instead of plain flour for your fried calamari. Did you make this…
The Curry Café, a beloved staple at the Newlands Cricket Ground for 27 years, has closed its doors, leaving its loyal patrons and owner, Gasina Waggie-Isaacs, reflecting on…
The Inverroche Distillery has launched a new menu at its Stilbaai tasting room for the influx of holiday visitors, designed to complement its world-renowned, fynbos-infused gins. The “Ginstronomy’ menu celebrates a synergy between food and the flavours of the Inverroche Gins, Liqueurs, and Rums, through innovative dishes that include products exclusively available from the Distillery. Try a chicken liver and bacon pâté infused with Inverroche Botanique liqueur, grilled camembert served with Inverroche Verdant Gin and berry compote, salmon salad with a Classic gin-based dressing, or an ostrich carpaccio with Classic gin and basil balsamic reduction. A cheese and gin tasting…
Made with whipped egg whites, Japanese cotton cheesecake is light and spongy and traditionally takes the form of a standard cheesecake. Here, we’ve turned this airy treat into…