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. The answer, which was a long time coming, was fish head soup. And the result was truly a moveable feast.
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 easy-to-get ingredients that pushes the envelope a bit. And here it is: Hungarian goulash.
Investing in our country
Jonno designs a retirement home for Dan from KZN.
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 your repertoire.
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 that this splendid meal becomes a regular item on your family menu.
Follow the sun
Jonno helps design a cottage on a private complex near the Kruger Park.
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 than threading food on a twig and holding it over the flames? While traditionally, souvlakia were made with lamb or kid, this chicken version gives the national bird of Africa yet another chance to shine.
A home for the newlyweds
Jonno helps design an environmentally friendly farm house.
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. My butcher provides something called ‘bucket meat’ which in his case refers to offcuts of beef fillet. And that’s what is used in this tender recipe.
