Real cooking for real men
Farmers Weekly
Christmas Roast Turkey & dessert

Why spend endless hours labouring on your Christmas dinner when you can get mouthwatering results with less effort? For the turkey, I’ve chosen a delicious recipe from my 85-year-old aunt in Brooklyn, New York.
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Linguini with basil, blue cheese & chicken

The invention of pasta is almost as important as the discovery of bread. And the genius of both is their ability to trigger so many different flavour combinations.
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Sizzling red-hot fish braai

There comes a time when the amateur braai mechanic realises that not all protein is red nor are all steaks beef. Here’s a magnificent fish braai procedure that I learnt from a friend, Derek van Heerden.
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Grilled chicken breasts in a cast-iron pot

Grilled chicken, as endless retail outlets prove daily, is an all-time favourite. Here’s my way of producing damn fine grilled chicken at home.
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Dukkah: spice of life

Dukkah is an Egyptian snack, designed to be crunchily consumed with crusty bread, limpid olive oil and the Ethiopian coffee of your dreams.
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Fish soup

Powerful. That’s the only word for this fish soup. Explosive taste, delicious aromas and great texture.
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Bobotie: The Cape on a plate

Whenever I visit my brother in Cape Town, I know I am in for superlative dining. And when the big item on the menu is bobotie, this Durban boykie renews his delight in the mild heat and soaring spiciness of a Cape Malay classic.
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Suzán’s dolmades recipe

Spring is the ideal time to pick vine leaves for this traditional Greek delicacy and Strandveld’s soft, young Pinot noir leaves proved to be the perfect ingredient for Suzán, winemaker Conrad Vlok’s wife who decided to try her hand at this rather adventurous savoury delight.
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Vietnamese Pork Belly

Vietnamese food is probably even more exciting than Thai. While Thai-based foods and the condiments that go with them have made it to South African kitchens and supermarkets, Vietnamese food is just a couple of steps behind …
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Tomato tarts

There are times in a braai connoisseur’s life when he or she gets to wondering what to serve after the boerewors, chops and well-aged rump steak, but before the ice cream with honey and whisky sauce. Well, here’s the answer: tomato tarts. Yes, you heard right.
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