“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 MoreAs a child - ‘reared’ on a farm - I have fond memories of my mom’s friend Liana whose home-cooked venison pie left a lasting impression. Today, this recipe still evokes happy times with our extended family sitting around the fireplace, on chilly winter days. The dish is special to me because it was a catalyst for bringing people together.
Read MoreMaking Biltong is an age-old South African tradition and the process of curing meat for preservation is probably as old as mankind. We love biltong, and so do our beloved dogs!
Salt is an important part of the meat curing process and we love Oryx Desert Salt because it doesn’t have any added iodine together with the fact that it is local. Please do keep in mind that while salt is a crucial part of Fido’s diet too much salt can be bad, so please give treats as an occasional treat & always make sure adequate water is available.
Read MoreHealthy properties make quinoa a popular ingredient. For a nourishing meal serve it with any fruit of your choice, lightly toasted almonds and coconut chunks. Pour rice or coconut milk over this. My preference is fullcream milk. The choice is yours…
Read MoreCarroll Taylor's Nanaimo Bars are so tantalising that I couldn’t resist a second. These tasty treats are of Canadian of origin, popular across North America. It is a bar dessert that requires no baking and is named after the west coast city of Nanaimo in British Columbia. It comprises a wafer crumb base topped with a layer of custard-flavoured butter icing that is covered with melted chocolate, made from chocolate squares and has been voted Canada's Favourite Confection in a National Post reader survey. There are many varieties of the Nanaimo bar. They offer different types of crumb, different flavours of icing (eg mint, peanut butter, coconut, mocha) and different types of chocolate.
Read MoreThis recipe is from Megan Angus who made her Wagyu beef burgers at the 2015 Taste of Durban, Suncoast Casino.
Read MoreRich-and-creamy grilled parmesan-infused polenta; hand-picked herb stuffed baby cabbages wrapped in foil and slow-roasted.
Read MoreBaked butternut stuffed with sundried tomatoes, olive and feta is very old school but still wonderfully delicious. Drizzled with white-wine-and-wholegrain mustard, this dish is ideal for those who enjoy a real Sunday roast.
Read MoreI have recreated one of Graeme Taute’s recipes and now we have our own artisan pizza-base recipe - a pizza base that really works. Follow this recipe and be prepared to impress friends and family.
Read MoreThe recipe student Emily Schmidt selected includes the use of ginger beer and you’ll be surprised how easy it is to prepare her Frankie’s Ginger-Beer Poached Gammon. I know that as you look at the photograph (taken by the school’s new photographer, Kate Martens) and read up the recipe, you’ll be asking yourself why you save gammon for Christmas.
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