Real cooking for real men
Farmers Weekly
Sonja’s Pavlova

A Pavlova is one of the greatest desserts ever invented. Like all classic recipes, this one has gone through many versions and multiple derivations. Sonja is a great cook and I am indebted to her for this exceptional recipe.
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Chinese skottel take-away chicken

So you haven’t got a wok? Haul out your skottel braai to make this Chinese-influenced take-away special. While a skottel is a compromise in this case, it’s one that certainly works.
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Grilled lamb chops with lemon sauce

Archaeologists can’t seem to agree on which was farmed first: sheep or goats. Judging from the wealth of recipes for lamb and mutton, my money is on sheep. Here’s a delicious lamb chop recipe with courgettes on the side.
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This is how you grill a steak!

Recently returned from Argentina, my brother told me about a startlingly different method of steak grilling. Simple to prepare and mouthwatering, this method has totally redefined my lifelong understanding of rump steak.
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Pasta with roasted sweet peppers & olives

The powerful tastes of this Israeli classic make this dish a splendid midday meal. There’s just the right combination of flavours to get your taste buds giddy with delight.
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The lamb burger

Given that the hamburger is really just a thick sandwich, here’s a jazzy riff on that old, old tune. Think we’ve just changed the meat? Read on for a whole new burger experience…
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Shanghai chicken

Like many Chinese-influenced recipes, this transfers particularly well to the SA kitchen. It could easily be called Pietermaritzburg Chicken or even uKhahlamba Chicken. You decide.
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Red-cooked duck

Duck is the most common poultry in China and contributes hugely to the cuisine. Red-cooked duck packs a great Asian punch and is a delicious alternative to a standard roast duck.
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Eggs royale

There’s nothing like an egg to start the day. But why stop there? Add smoked salmon, tangy lemon, melted butter, and a slice of toast for a regal treat.
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Beef short ribs – better than pork

A beef short rib is a praise song to fat. Yesterday, fat was bad for you. Today, it’s sort of OK. Tomorrow, who knows? If you worry about fat, it’s best to practise moderation in all things, succulent slices of beef short ribs included.
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This week's poll
Do you have a vegetable garden?
Yes, I enjoy growing my own vegetables.
No, I buy my vegetables from the greengrocer.
Last week's poll
Were you mentored when you started farming?
Yes, I found the help invaluable. (19.23%)
Yes but I did not find it useful. (17.31%)
No, I felt isolated and would have preferred to be mentored. (50%)
No and I preferred it that way. (13.46%)
Yes, I found the help invaluable. (19.23 %) Yes but I did not find it useful. (17.31 %) No and I preferred it that way. (13.46 %) No, I felt isolated and would have preferred to be mentored. (50.00 %) Yes, I found the help invaluable. (19.23 %) Yes but I did not find it useful. (17.31 %) No and I preferred it that way. (13.46 %) No, I felt isolated and would have preferred to be mentored. (50.00 %)
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