RICH BEEF OXTAIL STEW Rich and hearty. This stew is packed with vegetables, strong beefy flavours and the added surprise of melt-in-your-mouth butterbeans. What you’ll love: This stew is delicious when fresh but it is even better the next day, if there is any leftover!
Almond and herb crusted schnitzel with pea, mint and feta smash. When you live a gluten-free lifestyle, you’re always looking for ways to re-make your favourite dishes to fit your diet. Using almond flour is a great substitute for bread crumbs or flour. Almond flour coats easily, fries well and offer a much nicer nuttier […]
Is there anything better than a T-bone steak in this meat world? Add a beer and it’s about as close to perfection as you can get.
Be match ready with these Cheese and Bovril sausage rolls…We’re staking our bets on these being the best sausage rolls you’ve ever tasted. Cut them into mini portions as a canape or portion them longer for lunch.
Sliders are great. Not only do they look cool when you line them up for the perfect shot, but you can eat three of them and not feel guilty.
How about mixing biltong, dark chocolate and popcorn? This easy to make recipe will entice your taste buds and satisfy your cravings.
Bunny chow is such an easy and great dish to make and everyone loves it! It can be made with lamb or beef.
ONE of the most enjoyed Indian snacks of all time has to be samoosas!
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.