Cook the cover: White wine mussels with exotic tomatoes
Since they are a sustainable local option, light up the braai and prepare our white wine mussels this weekend!
Chenin Blanc, perfect for late summer sipping (and cooking!)
‘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.
Cucumber noodle, prawn and mango salad
It’s a real scorcher out there today, and nothing is better on a hot day than a bit of tropical mango right? Whip out your spiralizer and begin to prep this gorgeous prawn and mango salad for dinner tonight.
Crab, avocado and mango stacks
Summer just wouldn’t be the same without a perfectly ripe mango to snack on. We love this tropical fruit so much, we’ve been cooking it in everything, including these mouth-watering crab and mango stacks!
Garlic-chilli prawns with squash mash
If you are looking for a low-kilojoule meal but could do without a boring salad, step up your game and whip up these simple garlic-chilli prawns instead. It’s the perfect meal to fill you up after a workout.
West Coast paella
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?
Mango, peanut and prawn salad
Looking for a salad that can stand as a meal on its own? Our mango, peanut and prawn salad is loaded with goodness, and you can have it ready for supper in only 25 minutes!
Prawn and mango stacks
You don’t need to know any fancy techniques to enjoy sushi at home. Our prawn and mango stacks are easy to assemble and they have all the flavour goodness we know and love. And if you’re going low-carb, you can skip the rice and use cauli rice mixed with 1 tablespoon of mayonnaise instead!
Prawn ceviche
Olé, olé olé! Ceviche is a lovely South American dish of marinated raw fish or seafood. We are making the most of the winter’s fresh citrus in our prawn ceviche, and serving it up with plenty of fresh greens and veggies.
Crab curry
We are loving this cooler weather, especially since it means we can whip out those slow cookers and heavy-bottomed pots and start serving up some hearty curry. Crab meat is delicate, fresh and slightly sweet, making it the perfect companion to a spicy tomato-based curry. Feel free to swap it out for any light seafood of your choice, and if it’s too pricey, you could always used some tinned crab meat. Serve up our indulgent crab curry spoil with rice, naan, roti or poppadom.
