In touch with nature
Hi Jonno, We are planning to build a house in natural indigenous bush in the Waterberg area and would like your help.
Adding space (& character)
Dear Jonno, Attached is my two-bedroom unit. Where the entrance is facing south-east there’s more space to extend.
Cilantro soup
Cilantro, coriander, dhania: only the name is different. Here is a fragrant soup loaded with flavour, that’s easy to prepare and even easier to drink. Make this colourful dish an...
A retirement farm home
In this issue Jonno designs a single storey retirement home for FW reader Makabongwe.
Better beef stroganoff
It’s seems that Baron Stroganoff, inventor of this recipe, was a real person and not some fairy tale Russian chef. But something tells me that this version is even better...
Lake house splendour
I received a request from regular Farmer’s Weekly reader Wayne to design a home which will be situated on a private development estate, located in the Karkloof area of KZN.
Gnocchi with cheese sauce
Every so often my adult children demand gnocchi for dinner. “Not again!” I say, and then I actually make the stuff and wonder why I ever object. The taste, the...
Fish head soup with fennel
With a power failure without end at my sister-in-law’s Drakensberg timeshare, we had to take a meal with us from Durban that could be easily reheated over a camping stove....
Living it up outside
I had a call from Herbert, one of my private village developers in the foothills of the Waterberg in Limpopo...
Hungarian goulash
I was sitting around with my food focus group wondering what to do next. I decided I want something familiar, yet unfamiliar, a meal that’s easy to cook, made with...
Calabash & chickpea curry
This chunky, flavoursome curry will seriously dent the prejudices of those who believe a meal without meat is not a meal at all, and will be a marvellous addition to...
Accommodation for nurses
Jonno assists Daniel with a sketch for nurses accommodation in Northern KZN.
Sweet and spicy
This enticing combination of tastes and textures comes from North Africa. The mix of honey, saffron and nuts is common in cooking from Egypt, Tunisia and Morocco, and will ensure...
Chicken souvlakia
Tasty fragments of mixed foods cooked on a stick? This Greek influenced classic probably harks back to the earliest days of cooking over a fire. What could make more sense...
The end of the road
The time has come for Abré J Steyn’s last Field Sports. Although it is the end of the road, it it most definitely not the end of his globe-trotting adventures.
Stifado: a greek-influenced beef casserole
There’s an understandable tradition to limit casseroles to cheaper cuts of meat. After all, that’s what slow cooking does best. But sometimes a casserole demands something more exciting than shin....
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