A nice place to settle down
Jean and Mike want a design for a contemporary family home. But they also require some space for them when they retire.
Roast vegetables & grilled porterhouse
This dish is a symphony of crisp, lightly-oiled vegetables of different colours and tastes, heightened by fresh oregano and rosemary. Toss in some rare steak plus a dash of Thai-inspired...
A religious affair
A call came in from a previous client in the Eastern Cape involved in the complete redevelopment of church facilities. They require a new church that would accommodate up to...
Calamari & spinach
Squid enthusiasts have only one fear: a meal that looks and tastes like white rubber bands. Here’s good news for beginner cooks: a simple, magical way to turn squid into...
A house of steel?
Jonno suggests that when building a house don't use steel to support the structure. Steel or a metal frames should be used for farm shedding, barns, etc.
Pig neck and two apples
Pig neck has come to me as a major surprise, never before having had anything to do with this part of the beast. Well, let me tell you that this...
Not so sweet: Struggles with a lemon tart
There comes a time in the affairs of cooks when the lemon hits the pan. Hoping for a good-looking, sweet tasting lemon tart, this rugged survivor of many a kitchen...
Options a-plenty
When discussing home constructions with the many folk who phone me, there are always the same issues that come up.
Pork & beans: a rodeo for your inner cowboy
There’s something special about one-pot cooking. This hearty combination of beans, onions and smoked pork belly needs only a wedge of bread to soak up the flavour-rich juices.
Keeping it traditional
Hi Jonno, I saw your outstanding design in the Farmer’s Weekly dated 7 September 2012. It made me think of my plan to build a cultural village on my farm...
A house fit for a manager
I want to build a house for a new employee, an admin manager, in Mozambique. Would you be able to assist with the floor plan design please?
Paella: hot Spanish spice
This over-the-top piece of Euro-cuisine has a lot going for it. Firstly, lots of flavours. Secondly, lots of colour. Thirdly, its surprisingly easy to cook. Finally, its a dinner party...
Hot & spicy mutton meatballs
Call it what you will, this meatball veld fire with its powerful Indian flavours will bring tears of homesickness to the eyes of KZN citizens exiled elsewhere in this great...
Styles and trends
I’ve had a few calls lately from Farmer’s Weekly readers asking whether I can produce any contemporary modern-type homes.
One man, two boys & a salty adventure
Ben Freeth tells the story of how he and his two sons set out on a fund-raising expedition across the Makgadikgadi salt pans on a home-built go-kart.
Fishing for gold in the Kraai River Basin
Each summer, smallmouth yellowfish migrate up the Kraai River Basin to spawn. Although they make for excellent fly-fishing, we should respect their spawning habits and the river basin, writes Mike...
As easy as (apple) pie
Apple pie is the beginning of all fruit-based pies. American songs and movies are full of it. So here, in partial salute to apple pie, we have an apple tart,...
Tabouleh: a Lebanese spicy salad
They say travel broadens the mind. My travels tend to broaden my waistline, which is how I discovered my first tabouleh in Hong Kong (quite a distance from Lebanon!). There...
A great starter home
Cathryn from Pietermaritzburg contacted me to discuss the possible options for cost savings in building a cottage featured in a previous issue of Farmer’s Weekly.
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