KOO recently launched a new range of Pilchards; Pilchards in Tomato Sauce and Pilchards in Hot Chilli Sauce, and our students had the honour of developing a few delicious recipes for you to try at home.
Read MoreKOO recently launched a new range of Pilchards; Pilchards in Tomato Sauce and Pilchards in Hot Chilli Sauce, and our students had the honour of developing a few delicious recipes for you to try at home.
Read More“As a family, samp has always been close to our hearts because we regard it as a traditional dish. It is presented at every single event. My recipe for you is special to me because my mom would make when I was still a child. Being away from her now, it felt right to make a dish that reminded me of home.” - Lungelo Mbele
Read MoreThe inspiration behind doing the potjie kos came from Nolan Adimulam’s birthdays, as a young boy. His family would abstain from eating meat for the entire month of October, which made catering for his birthday suppers a difficult process.
Read MoreMy first chef tasting judge for my student's exams is Nardia Adams, one of my closest friends whereby we met when training and got out first job placement together. She owns Fudart. What she does… or should I say - what doesn’t she do?
Read MoreBrynn shares his delicious venison burger patties wrapped in bacon. “This recipe is nothing fancy, however, if cooked over an open fire the smoke enhances the flavours and leaves you wanting more,” he says. “For me this sitting-around-a-blazing-fire-and-exchanging-stories style of eating is about transporting family and friends into the wilderness. The whole experience is one that my family and I have enjoyed repeatedly. I urge you to get out there, become one with nature and all it offers. The great outdoors inspires me and foraging for flavours motivates me. Since I can remember I have known what I can and can’t eat in nature - simply by observing the animals and their behaviour. Perhaps this is the reason I have huge respect for the animals I hunt and utilise every part, possible.”
Read MoreAndiswa works well, developing recipes on the Elba cookers here at the school. She chooses to share her Chakalaka recipe. It’s one of her favourite dishes because “it’s simple yet delicious”. She started making it at a very young age and, over the years, experimentation with flavours has changed her original recipe. Sometimes it was too spicy, other times too hot. She knew she needed balance - mixed spice and coconut delivered a spicy sweetness. “A function at home is not complete without a chakalaka dish. The ingredients vary from person to person, so does the spiciness. It’s, therefore, a dish you can easily make your own,” Andiswa says.
Read MoreJonathan Kapp is sharing a recipe for a Wayfarer whole trout. In the students’ first week we visited many of our suppliers including Wayfarer Trout. Clearly, the beauty of this farm captured Jonathan and stimulated a desire to make this dish.
Read MoreTry my Samp and Beans with Beef Tongue recipe.
Read MoreSomehow every chef seems to crave ribs and chips. This is student Cara Conway’s mom’s speciality and the only way to describe Cara’s meal is flavoursome, succulent, yummy… seriously good!
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