A comforting winter dinner like no other. We cannot get enough of this oxtail in red wine with naartjies. Stoke the fire, enjoy a glass of wine and celebrate good…
A spicy tomato soup with chakalaka is the most South African way to banish the winter blues. We love this traditional twist on an old classic soup recipe and…
There are many cuts and styles of ribs that lend themselves to barbecuing or roasting. By general rule of thumb, the meat should be fall-apart tender but still cling…
Marrow bones are easily some of the most succulent bits of meat around. Thick, juicy and rich, they’re typically fought over. This tender and robust meat is perfect with…
You’ll be nibbling these lemon grass and coconut braised beef ribs right down to the bone. These sticky delights are full of fresh, tangy flavours that work beautifully with…
These Wellingtons are made from ostrich steaks enveloped in a layer of spinach and wild mushroom, then baked in a pastry crust. It takes some careful assembly but is…
Simple tips for smart food… by Anna Montali How to make quick lemon curd The trick is to make sure the egg doesn’t curdle by careful heating and constant…
TO DRINK: Graham Beck Blanc de Blanc, a bubbly made from Chardonnay grapes. …
We’ve reworked traditional bredie to make it even more flavourful. Adding biltong instead of stewing meat makes a delicious variation on an old classic. Waterblommetjie, mushroom and biltong bredie…
Makes: about 250ml…
Stefan Marais of Societi Bistro knows how to mix French class with South African comfort. Richard Holmes Winter is a time for comfort food, and in a Cape winter…
TO DRINK: An unoaked Chardonnay like Bouchard Finlayson Sans Barrique will refresh the palate with bright fruit, without overpowering the delicate veal flavour.…