We gave the classic gatsby an Asian-fusion update with typical Vietnamese ingredients like fish sauce, coriander, peppers and spring onions. Give it a try!
We like to make a habit of always keeping a pack of toaster waffles in the freezer. If you have some lying around, how about breakfast for dinner with our amazing croque madame waffles?
In the mood for something hot and spicy? Fire up the grill, invite everyone, and make everyone one of our mouth-watering Texan chilli dogs.
Have you ever popped a piece of sweet potato in the toaster? You should try it because it’s a food game-changer! We topped our sweet potato toast with steak, avo, feta and balsamic. YUM.
If you’re looking to have a restaurant-worthy steak dinner right at home, look no further than our red wine marinated steak with wine jus.
With the relaxed atmosphere of Eikendal’s Cucina di Giovanni and the friendly approach of chef Ballot, you’re in for a treat at this Winelands gem. Ballot showcases his approach to cooking through creative new recipes and taste combinations, grounded in traditional Italian fare. He showed us how it’s done by creating this pork loin just for MK!
J’Something’s new cookbook Something’s Cooking is finally here, and we were drooling as we paged through it. We love that the recipes are super easy, traditional and are all great for entertaining. To give you guys a little sneak preview, we put together a three-course meal from the book. And if these recipes leave you wanting more, well, you know where to find them for only R330 (RRP is approximate) for the whole book!
We just can’t get enough of gourmet hot dogs! This week we’re serving them up Thai-style, packed with flavours of sesame, soy, sriracha, coriander and peanuts. Perfect!
Over at Haute Cabrière, it’s all about celebrating seasonal, locally sourced and organically farmed food through their menu of classic dishes – with a modern twist, of course. For chef Westley, it’s a no-brainer, having grown up on his grandparents’ farm. From there, he followed his dream of studying to become a chef. Now, he finds himself cooking alongside Nic van Wyk at the iconic Haute Cabrière Restaurant & Terrace. He showed us how to perfectly prepare grilled venison with dark chocolate sauce.
We’re bringing you another one of our gorgeously gourmet dogs. Light up the braai and whip up these French cheese and onion hot dogs to end the weekend on a good note.