Cooking fresh food and drinking divine Cape wines in Melkbosstrand Cape Town
This meal brings together Spiced Duck Breast, Orange and Fennel Salad alongside Gratin Dauphinois, offering a delicious mix of flavors. You’ll enjoy the spice of the duck, the zing of citrus, and the creamy goodness of the gratin, making each bite truly unforgettable.
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.
“Indulge in the vibrant flavors of summer with a Chorizo, Potato, and Anchovy Skillet. The rich, smoky notes of chorizo dance with perfectly cooked potatoes and the umami kick of anchovies. Paired with a refreshing Summer Fruit and Ricotta Salad—featuring red grapes, lychees, cherry tomatoes, and creamy ricotta—it’s a delightful contrast of textures and tastes. Elevate the experience by adding a succulent sirloin steak cooked to a perfect medium-rare. Summer dining at its finest.” – ChatGPT (being overdramatic)
This is a multi-part recipe featuring a flavorful crocodile curry, homemade naan bread, and a refreshing Indian salad with tomato and mint dressing. This culinary creation draws inspiration from both Northern Indian cuisine and Nagi’s recipes.
Tagliata di manzo is an Italian beef fillet recipe traditionally served with only arugula (rocket) and cheese. This recipe enhances the dish by adding balsamic vinegar and thyme.
I recently went on a charcuterie course hosted by Richard Bosman and one of the sausages we made was an Italian sausage called Salsiccia. Being quite a hot day and looking for something light, I decided to use this sausage for this Italian sausage salad.