Since they are a sustainable local option, light up the braai and prepare our white wine mussels this weekend!
‘Chenin is a refreshing varietal that can be made in completely different styles – and it goes really well with summer foods,’ says Spier executive chef Lolli Heyns. Chenin Blanc is also my own personal favourite wine to sip all summer long, and I can’t wait to try it in Lolli’s West Coast mussels in white wine cream sauce this weekend.
It’s the perfect time of year to pop some seafood on the coals, and this ocean-fresh West Coast paella will have you firing up the braai right away! What are you waiting for?
You don’t have to miss out on the fresh taste of the West Coast just because it’s cold outside. Treat yourselves to our scrumptious seafood soup this weekend.
We are so lucky here in South Africa to have such a rich abundance of fresh shellfish available to us. And this pasta nero, packed with Mediterranean flavours, is a great way to enjoy it during the winter months when we are missing those scrumptious seafood braais.
Being a WWF-SASSI ambassador and forager, I love the ocean and cooking with the fresh ingredients found on my doorstep in Grotto Bay. This is one of the signature dishes that started my career with the Ultimate Braai Master back in 2014. I have a few mussel recipes, but nothing beats this or tastes as true to the ocean as this one. It’s the greatest WWF-SASSI recipe ever!
What we really love about this recipe is that it can easily be adapted to cook in your potjie on the beach, at the braai – wherever your fancy takes you. And a South African summer just isn’t the same without at least one seafood get-together.
We are so lucky to live in a country where we have beautiful, fresh seafood by the plenty. A traditional paella, like this one, is always a crowd-pleaser at dinner parties or lazy Sunday lunches.
It’s seafood Sunday! And there’s no more comforting way to end off the weekend than with an indulgent pasta. Make your own marinara sauce from scratch with this delectable recipe.