North African chicken worth waiting for
Attempting unfamiliar cuisines often means encountering unknown or unavailable ingredients. In the case of food from North Africa and the Levant, preserved lemons are an absolute must. One downside: they...
Hunting traditionally with the Khomani San
The Khomani San of the Kalahari are revered for their intimate knowledge of bush lore. Now they’re practising these skills commercially and offering hunting packages on the vast tracts of...
Minestrone: magnificent Italian soup
Italian cuisine is loaded with astonishing soups. There is, for example, zuppa pavese, a chickenbased bowl of greatness topped by sourdough bread and a poached egg. At the greatest height,...
Platter of roast vegetables
Vegetables are a healthy addition to a braai or any other meat-based meal. However, the way you cook your veggies can make the difference between a great dish and a...
Couscous salad with a North African twist
Couscous may have originated on this continent, but the addition of avocado gives this dish a distinctly Mexican look and taste.
Israeli-inspired chickpea burgers
Veganism is a growing global trend, and many of us will serve dinner or lunch to a vegan guest at some stage. Here is a recipe for mouth-watering, Israeli-inspired chickpea...
Oven-baked hake with courgettes on the side
It’s probably safe to say that hake is South Africa’s favourite supermarket fish. A magnificent vehicle for quick cooking, it can be prepared in many ways. Here is one.
Pasta Putanesca
There are few pasta dishes as powerfully flavoured as this marine-dominated classic. Try this freshly developed variation at your next dinner party for a really memorable meal.
Taking steak to the next level
Steak can be cooked and served in a variety of ways, but this Asian-inspired marinade can turn even the tastiest steak into something far more special and appetising.
Bake a ginger and honey cake
Amaze your mates. Delight your womenfolk. Surprise yourself. Go bake a ginger and honey cake, bru!
Mexican-influenced salsa for roast chicken
We all know how to roast a chicken, just like we all know how to make toast. But here’s the next giant step: creating a Mexican-influenced salsa to spice up...
Make the best shepherd’s pie
It’s impossible to think of a more suitable recipe for Farmer’s Weekly. Give this one of a million versions your full attention and win the praise of your lucky fellow...
A pasta and meatballs classic
Unless you have the entire Mafia Womens’ League on your unpaid payroll, this Italian-American pasta and meatballs classic is a great moment to display your skills as a solo cook.
Farm shop with food and entertainment
Jonno designs a farm shop that includes a shisa nyama/braai area; an entertainment hall/restaurant, a car wash and filling station.
How to profit from a small hunting operation
Johann Erwee of Kuduwane Game Lodge provided Gerhard Uys with insights into what it takes to keep a small hunting operation economically sustainable, and its environment ecologically sound.
How to cook rabbit meat
Cooking a rabbit is a minor challenge, second only to getting a rabbit in the first place. Like most survivalist foods inherited from the peasantry of Europe, these floppy, cartoonish...
Slow-cooked oxtail with burnt sugar
Oxtail is a classic casserole and a firm favourite. Here’s a variation I’d never come across before, but after making it, and more importantly, loving it, I recommend it to...
Building a farm manager’s home in phases
In this instalment of HillbillyHomes, a client requests a design for an affordable, three-bedroom home that is small but comfortable.
Training the future guardians of our natural environment
EcoTraining, a South Africa-based company, has helped more than 11 000 people from around the world qualify as nature guides, and its graduates are sought after by the ecotourism industry....
How to make Biscotti
Biscotti are what Italians dip into their espresso, because in Italy there are no rusks. Use this recipe to qualify as a baking mafioso, or in time even a don....
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