If there is one dish that signals the arrival of the Easter weekend in South Africa, it is undoubtedly Cape Malay Pickled Fish. With its vibrant spices, tender texture, and that unmistakable sweet-and-sour tang, it is a recipe steeped in history and shared across generations.
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Sometimes, the best meals are the ones that demand a little patience, a good fire, and perhaps a few bottles of wine to enjoy while you wait! We decided to transport our taste buds to the vibrant Yucatán Peninsula in Mexico. and tackle a true classic: Cochinita Pibil.
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There is a specific kind of magic that happens when you step away from the kitchen stove and head out to the fire pit. In South Africa, we know the power of the braai, but across the Atlantic in the highlands of Michoacán, Mexico, they use the flame for a different kind of alchemy: Carnitas.
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There is something properly magical about a dish that forces you to slow down.
We live in a world of “30-minute meals” and instant gratification, but some of the best things in life just take time. Pork cheeks are exactly that. They aren’t a cut of meat you can rush. They demand a slow, gentle afternoon in the oven, transforming from a tough muscle into something so tender you could eat it with a spoon.
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There is something universally comforting about a Sunday roast, but sometimes the usual suspects need a vibrant update. If you have a pork loin and a few oranges in your fruit bowl, you are halfway to creating one of South America’s most beloved festive dishes.
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If you’ve ever travelled through northern Portugal in winter, you’ll know the kind of food that warms you from the inside out. Rancho à Portuguesa is one of those dishes — rustic, rich, and deeply comforting.
Originating from the Trás-os-Montes e Alto Douro region — literally “behind the mountains” — this traditional casserole brings together slow-cooked meats, chouriço, chickpeas, and pasta in a smoky paprika sauce. It’s the perfect dish to share with family and friends on a chilly day, ideally with a hearty red wine and a crusty loaf of bread.
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Café de Paris butter was first served in the 1940s at the Café de Paris restaurant in Geneva. There are many different variations but the key ingredients are usually citrus, herbs, curry powder and anchovies – not a combination that sounds very compatible but this flavoured butter is delicious.
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Bunny Chow is one of Durban’s most iconic dishes — a delicious reflection of the city’s Indian-South African heritage. This spicy curry served in a hollowed-out loaf of bread is street food at its best: comforting, messy, and full of bold flavour. Originally a working-class meal meant to be eaten on the go, it’s now a beloved national favourite enjoyed across South Africa.
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“Kook en Geniet” is the most successful South African cookbook ever published. First published in 1951 and over a million copies later, this is the cookbook to use if you are looking for authentic South African recipes. Adrienne received a copy as a gift a while ago and decided to make lamb sosaties.
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Balandėliai, or Lithuanian cabbage rolls, is a comforting dish that combines tender cabbage leaves with a savoury pork and rice filling, simmered in a rich, tangy broth. Perfect for family gatherings or a cosy dinner, this traditional recipe brings warmth and flavour to the table, showcasing Lithuania’s love for hearty, home-cooked meals.
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