Recipes

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Recipe: Charred tuna with spuds, tomatoes & green beans

Once upon a time, the oceans were filled with an abundance of fish, and we could have our fill any time we chose. But all...

Recipe: Lasagne and mushroom parcels

Hallucinogenic attributes and aphrodisiac properties aside, mushrooms have a proud and ancient history. Egyptian Pharaohs feasted on them, early Greeks believed they were food...

Recipe: Braaied rack of lamb, herbed brinjals and dhai

The partnership of roast lamb and mint sauce is hotly debated by many meat- and wine-lovers, as the vinegary sauce has a tendency to...

Recipe: Country chicken with tomatoes and olives

Chicken is an undemanding meat, requiring only that you choose plump, flavoursome, juicy-fleshed, free-range birds rather than their battery-reared, intensely farmed, meagre-flavoured cousins which...

Recipe: Lobster Newburg

Despite the fact that they are visually challenged, crayfish are our favourite form of edible underwater life. But they come with a health warning...

Recipe: Honey and almond Ice-cream

There’s nothing as stressful as making ice-cream from scratch, unless of course you’re the proud owner of a machine that costs gazillions of rands,...

Recipe: Slow-roasted leg of lamb

I adore a leg of lamb slow-roasted until the meat falls off the bone and can be eaten with a spoon. This preparation  is...

Recipe: Pork chops in an Asian-inspired sweet marinade

Someone who knows about these things once dissed a recipe book (which shall remain nameless) for being crammed with “great recipes, each with about...