“The reason I chose to make this dish is because it reminds me of my childhood. My gran raised me from 8 years old and I remember she would always make me this whenever I got sick. It was some of the best food I had when I was sick and whenever I eat it I always feel warm and nostalgic. It always makes me feel better now whenever I have it. That's why I decided that it would be my recipe of choice to share with you.” - Josh Bolton
Read MoreMapule Khumalo’s spicy, creamy chicken livers are a classic South African starter, made even more memorable with perfect homemade garlic bread. It is a generous, flavour-filled dish that shows confidence, warmth and a lovely understanding of balance.
Read More“This is a nostalgic dish that takes me back to my childhood. A recipe that my mother has loved cooking for us since we were young children and especially on Sundays. I’m sharing it because whenever we requested something special it was the first meal that came to mind.” - Nokutenda Madzamba
Read More“This dish of chicken hearts and phuthu is inspired by the comfort food I share with my family in Jo’burg. Every Saturday, we come together to enjoy a home-cooked traditional meal - a tradition that brings us closer. For me, this dish is more than food; it’s a fond reminder of home.” - Lwazi Refilwe Makhubu
Read MoreNothing shouts ‘wild-night-out remedy’ like a bowl of mom’s chicken soup. It might not be the most conventional hangover food but it works. By adding a cup of noodles you will restore your body’s sodium and water levels. Chicken, and some vegetables, contain cysteine which gives the liver a much-needed pick up.
Read MoreStep into a realm of refreshing indulgence with our Chilled Cucumber and Prawn Soup, a culinary symphony blending buttery hints, delicate cucumber essence, and succulent prawns.
Read MoreCroft Chickens are free-range, happy hens. I use Candy and Chris’ delicious, plump livers and their whole chickens and can also recommend their pies, rolls, spatchcocks and stuffed roasts too. What is a tasty roast chicken without a super crispy roast potato? Try the accompanying recipe. It promises to please.
Read MoreNothing can compare when it comes to goat’s cheese from Fran’s Swissland Cheese. If you live in KZN I suggest you visit her farm on the Midlands Meander. Her St Maure, slightly warmed on a bruschetta with home-marinated beetroot, is a delicious snack.
Read MoreBack to ‘local is lekker’ and the suppliers I am currently using. Pork pies, sausages, sliced gammon and well-smoked, streaky bacon from Caz, of Dargle Valley Pork, are top class. They help make breakfast memorable. Pork mince balls with chunky barbeque/pineapple sauce is an unusual dish and worth a try.
Read MoreI would like to see more rabbit dishes on our country-restaurant menus. It is often our best seller on a Sunday at Hartford House. Try Ziggy’s New-Zealand rabbits and make a superb hot terrine or casserole.
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