Traditionally bobotie is made from either lamb or beef mince. We used boneless shin instead of mince. The connective tissue of the shin is broken down through slow cooking over heat and results in moist, tender meat with rich flavour. What you’ll love: Iconic South African dish with a twist.
We love biltong tart any time of day. It’s great served fresh from the oven, chilled from the fridge, or even re-warmed three days later. What you’ll love: Give this recipe a try, because biltong, just makes everything better.
Uniquely South African flavours come together in this much-loved heritage meal prepared by Lizzy Marindili as a tribute to our rich food culture.
Using the cola as the cooking liquid to slow braise CHALMAR BEEF OXTAIL results in fall-off-the-bone meat and an indulgent sticky caramelised sauce.
Packed with flavour this rustic pâté works wonderfully as a starter, accompaniment to a cheese board or as picnic fare.