It’s soup time! Whip up this marmite and oxtail soup to make a delicious meal the family can enjoy together, and serve with some shoestring onions and rosemary breadsticks for an extra treat.
With Heritage/Braai Day on the way, make sure you plan your braai dishes before the time. These caramelised onion, mustard and Brie boerewors rolls should definitely be on the menu!
If you need a lovely starter or snack plate for your next get-together, this caramelised onion and feta spread with Melba toast is a tasty and light option.
These ostrich and onion kebabs will be a hit at your next braai! Set them aside for the perfect meaty snack at your next get-together.
What could be better than relaxing by the braai with a lekker braaibroodjie? Make our classic tomato, onion and Cheddar braaibroodjies any way you want with this recipe!
Make lunch a special occasion with these delicious steak and root vegetable pitas. No matter the day, these are always a winner.
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.
Michelle’s philosophy of regional, sustainable cooking sprang from a traditional South African home, where a luscious garden offered loads of home-grown 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 in the 2013 Eat Out DStv Food Network Awards, becoming the executive chef in 2014. She showed us how to whip up her spectacular grilled kingklip (back on the green list by the way!) with white chocolate Béarnaise.
Roast onions on the braai are a must the next time you light up the fire. Stuff them with your favourite cheese (we used Parmesan) and they will quickly become an outdoor favourite.
Every home cook needs this ridiculously easy classic in their repertoire. The trick to that timeless earthy flavour is to cook your onions on a very low heat, slowly. This may take some time, but it will be worth it. Make sure they get some nice dark colour, just short of burning, for a perfectly rich French onion soup.