Cost effective flats design
Dear Jonno I am a Farmer’s Weekly magazine subscriber and I normally see your beautiful plans in it. I do not know if you could...
Cajun fish
Cajun cooking is a mixture of smokin’ and grillin’. Like Cajun music, it’s both familiar and unfamiliar. While this recipe works well with alligator or any local giant water-living reptile...
Homely shed conversion sketch
Dear Jonno I have a 9m x 25m steel shed on my property, which I would like to turn into a home. I would like...
Chicken with harissa
Chicken pieces are ideal in the hurried kitchens of working people. Here’s a quickish dinner for three or four people complete with potatoes and a revved-up sauce. All in one...
A pleasant entertainment area
Dear Jonno Membership of our clay pigeon shooting range has grown over the years, and we now need to cater for more than 200 participants...
Chilli con carne and a mealie salsa
It’s easy to forget that chilli is so much more than a local curry, with or without rice. Here’s a New World homage to the chilli, that glorious, scarlet, life-enhancing...
A traditional home in Hillcrest
Dear Jonno We would appreciate it if you would consider posting a suggested design for us in your next article. We would like to build a...
Lemon curd
It’s a pity that ‘Lemon Cream’ is a brand name, as this is a better description than ‘lemon curd’ for this magnificent sweet-and-sour dessert. With sparse ingredients and minimal preparation...
A retirement home sketch
Dear Jonno, My husband and I are planning our retirement home on our newly acquired farm in the north-eastern Free State. We enjoy your innovative...
Anchovy butter
You’ve grilled the perfect steak. How could you make it even better? Nothing, if you are a purist. Quite a lot, if you’re ready to venture into the unknown. To...
Revised bush retreat sketch
I received an email from Peter and Dalene asking me to revise their sketch. They preferred two separate wings for the bedroom sections, and to keep within the private development...
Tournedos Chasseur
For the mid-20th century connoisseur, the ideal of fine dining consisted of a prawn cocktail, followed by Tournedos Chasseur, finished off by an Irish coffee. Here’s that very same culinary...
Crisp greens in a wok
For years, vegetables were simply annoying competitors for real estate on my plate. I needed the room – all of it – for meat. Then I learned how to cook...
Pork fillet in beer
This superb homage to the pig is a luxurious meal, easy to cook and quick too, assuming that you have some quality chicken stock in the freezer. If not, I’ve...
A new lease of life for farm rondavels
Approximately seven years ago, I designed a home for Pete and his family on a golf estate.
Farm special: Beetroot cake
Baking, as I’ve mentioned before, is a dark zone of potential failure and damaged emotions. But sometimes, there is light at the end of the oven. Here is a totally...
Pasta, pesto & roasted tomatoes
Nowhere does it say that you have to have spaghetti with bolognaise sauce. And to prove it, here’s a combination of great flavours, textures and aromas all designed to transform...
Revving up vanilla ice cream
While there are some folk, this backwoods cook amongst them, who regard plain vanilla ice cream as an eternal miracle of fine dining, other more sophisticated diners have requested a...
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