Cooking fresh food and drinking divine Cape wines in Melkbosstrand Cape Town
In this modern interpretation of Beef Bourguignon, we introduce a delightful twist to the classic French dish by incorporating guanciale and meaty sheep tails. Inspired by the rich flavours of traditional ingredients, this recipe offers a fusion of savoury notes and hearty textures. Slow-cooked, over an open fire, in a medley of red wine, aromatic herbs, and wholesome vegetables, this dish promises a comforting and indulgent dining experience.
In Estonian culinary tradition, Mulgi Kapsad and Must Leib stand as quintessential examples of rustic comfort food. Mulgi Kapsad, a sauerkraut stew, embodies the hearty simplicity of Estonian cuisine, while Must Leib, the country’s traditional black bread, showcases the art of whole-grain baking. These dishes offer a glimpse into Estonian cuisine, where simple ingredients and time-honored techniques come together to create enduring flavors.
Explore our revamped Khorkhog recipe, inspired by our traditional Mongolian cuisine. Our previous take on Khorkhog was a delightful rendition of the classic dish, but we couldn’t resist the temptation to add a touch of spice to elevate the flavours even further and create a Khorkhog with a twist. Embrace the essence of outdoor cooking as we infuse tender meat, hearty vegetables, and aromatic spices, all cooked over an open fire to create a sensational culinary experience.
This Ottolenghi-inspired cuisine with our savoury wild boar ribs, enhanced by a fresh spring onion salsa and a divine couscous salad with a spicy raisin dressing, celebrates the South African essence by cooking these juicy ribs over an open fire in a “potjie”. While the traditional recipe uses pork ribs, our version features tender wild boar ribs, offering a distinct flavour twist.
Zigni, a savoury and aromatic Eritrean and Ethiopian stew, stands as a testament to the rich culinary traditions of the region. This hearty dish is renowned for its bold flavors and captivating aroma, a true representation of East African cuisine.
I recently got my hands on wild boar and seeing that cider and sage are commonly used with pork, I decided to improvise and use an apple and beer with a browned sage sauce instead to contribute to the rustic flavours and image of the wild boar.
This is an extremely easy recipe which can be prepared in minutes. The original recipe uses skinless chicken breasts, but I opted for pork fillet. Don’t be shy with the sage and serve with your starch of choice.
I recently got my hands on some very good quality warthog stewing meat. While searching for a suitable recipe, I stumbled upon this recipe by Nico Verster – Slow-roasted warthog potjie with dukka spice – which had me instantly intrigued. Dukka (or dukkah or duqqa) is an Egyptian seed and nut condiment where warthog is a venison meat often used in South African cuisine and cooked in a potjie which is a traditional way of cooking food in a cast iron pot. Fusion food indeed!
This is an easy Sri Lankan chicken curry which is based on a fish curry I made a while back. The brinjal (aubergine / eggplant) moju is a traditional Sri Lankan side dish which compliments this curry very well.
Continuing my Caribbean cuisine spree from Jamaican Pork with Pineapple and Banana and Jamaican Jerk Pork Tenderloin, I decided to make this Trinidadian pork curry. Packed with lots of green herbs it doesn’t make for the prettiest dish, but it’s surely very tasty and layered with flavours.