This tomato pasta packs a delicious combination of amazing flavours! The Roma tomatoes are thick and juicy, making them perfect for pasta sauce!
What could be better than a cheesy and meatball sub? You can use any meat you like for the meatballs, but be sure to stick with creamy fresh mozzarella for ultimate taste and cheesy-ness!
Take your cheeseboard to the next level with this amazing marinated mozzarella! Fresh cheese is the best for absorbing delicious herbs and oils, so get to prepping.
This quick and easy melon caprese salad adds an extra kick with some delicious Galbani fresh mozzarella pieces! Check out how to make this dish here:
Coconito brownies MAKES 12 INGREDIENTS 120g dark chocolate (70% cocoa) 2 ripe avocados ¾ cup coconut sugar 2 tsp instant coffee, dissolved in 2 tbsp hot water 2 tsp vanilla essence 2 large eggs ½ cup coconut flour ½ cup cocoa Pinch salt METHOD 1. Preheat oven to 180°C. Line a baking tray with baking paper. 2. Melt… Read more →
Having guests around in summer means chilling outside around the pool, and no one wants to stand slaving away in the kitchen. But we’ve got you covered with three recipes perfect for enjoying by the side (or in) the pool.
Michelle’s philosophy of regional, sustainable cooking sprang from a traditional South African home, where a luscious garden offered loads of homegrown produce and mealtimes were taken seriously. She studied culinary arts and then worked at several restaurants in and around Cape Town, before joining the team at Pierneef à La Motte in 2010. She helped them make the top 10… Read more →
Compared to most chefs, Johan may have had a bit of a late start, only entering the industry when he was 28. He started out as a chef at a chateau in France, where he fondly remembers the time spent wandering through the kitchen garden, a basket of vegetables and herbs on his forearm, carefully picking fresh produce for the day. These days, Johan heads up the kitchen at Vrede en Lust’s Lust Bistro & Bakery, cooking and baking (make sure that you taste the sourdough!) fresh and fuss-free fare at one of the most renowned eateries in the foodie centre of Franschhoek.
Since our one true love is chocolate, we want to put it in everything this Valentine’s Day. So we decided to challenge chef Ballot to create a unique chocolate-inspired savoury dish just for MyKitchen. He rolled a scrumptious pork loin in a cocoa-coffee rub, that resulted in the yummiest, crispiest crust when it arrived on the plate. Served with carrots, baby marrow and a white chocolate and cranberry sauce (white chocolate, coffee and pork are a match made in heaven, by the way), we ate every last bite.
To celebrate the month of love and our one true love, chocolate, we challenged Chef Westley to create a choccy-inspired savoury dish just for us, but in true Haute Cabrière style, of course. We were definitely not disappointed as we scooped up every bite of his grilled springbok leg and dark chocolate sauce, served with grilled peaches and crispy kale. This dish pairs surprisingly well with the vineyard’s Pierre Jourdan Bell Rose, and we enjoyed a glass or two with our meal as cellar master Takuan explained to us that you can serve sparkling wine with almost anything, should you be worried as to what to give your guests to sip at dinner.