Bistecca alla Fiorentina! One hell of a steak!
This Florentine-styled T-bone steak dish uses beef sourced from the region’s Chianina breed of cattle. In the world of steaks few can equal a T-bone cut from a Chianina side...
Prince Igor beef fillet
Ever since the first man stuck a lump of meat on a stick and held it over a fire, roasting has been a mainline tradition. With a history this long,...
A house of cob by the seaside
Robyn is looking to build a home with a cob. Find out what Jonno has designed for her.
Peaceful retirement home
I designed this layout for a retirement unit, following a call from the developer of a retirement complex on the outskirts of Estcourt in KwaZulu-Natal.
Prawn Breyani
Here are two fabulous tastes in one meal: prawns and a glorious breyani. Feel free to drop the prawns and let the plain breyani become a side dish.
Heavenly hummus
A Biblical meal (Ruth 2:14) and the standard nosh of Israel and other Middle Eastern countries, hummus can be made with ease in your own kitchen. It can also be...
Stir-fried rump with oyster sauce, mirin & bok choy
Mastering the stir-fry is what you should be doing in your post-braaivlei phase of development.
Steak & kidney pie
This is a classic, an absolute must for your personal cooking repertoire. Widely known as a delicious and heart-warming meal, there are many recipes available. Here’s one that never fails.
Farm-style B&B design
I recently received a call from a previous client in the KwaZulu-Natal Midlands. His bed and breakfast establishment was constantly running out of accommodation and needed more rooms.
Resurrecting an old building
I had a call from Anton, who asked me to restore one of the original homes on his game farm near Estcourt in KwaZulu-Natal.
Durban sardines in polenta
The annual sardine run is a major feature of the KZN coastline. Millions of migrating sardines, or pilchards as the West Coast calls them, migrate close inshore where people of...
Armadillo roast potatoes
This began as ‘nursery food’ designed to motivate picky eaters. Today, it is a non-age-specific staple in our family, giving new life to potatoes and their poor relations, sweet potatoes.
Cream of Tomato soup with croutons
Croutons are a life-after-death experience for stale bread. Revved up by basil they give texture and the joyous illusion of substance to any soup. And with winter already here a...
Deep-fried chicken with mealie fritters
Deep-fried chicken – how the taste buds rejoice! Is there a better way to swiftly prepare poultry? Hotter? Tastier? Even more juicy?
Coconut meringue tarts
Frankly, the last thing a fatty like myself should be doing is baking little coconut meringue tarts. But there comes a time in the affairs of beginner cooks when the...
Zulu resort upgrade
I got a call from Phangisile in Estcourt, KwaZulu-Natal, a previous client of mine, for whom I’d designed a Zulu-themed resort.
A simple yet elegant office
Tommy asks Jonno to help design a simple office with a thatch roof on his farm.
Crème brûlée: kitchen pyrotechnics
Setting food on fire is just one of the many tricks used by restaurants to amaze diners. In this case, the use of a propane (never paraffin!) blow torch is...
Double storey cottage in Molteno
Pippa's son is moving into her main house. She wants Jonno to help her design a double storey cottage with solar heating on her farm.
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