Pulled pork belly is a rich and luxurious meat dish that’s perfect for a dinner party or any time you’re feeling particularly fancy. It’s certainly an unusual preparation method, but steaming for an extended period of time results in beautifully tender meat that will melt in your mouth. This recipe also contains very few processed ingredients or harmful sugars, making it a perfect dish for those trying to lighten up their diets. Pork is a very high-quality protein that also contains minerals and vitamins such as thiamin, zinc, vitamin B12, vitamin B6, niacin, phosphorus, and iron, so it’s great for a nutritious…
“Irresistible” is the only word to describe these gooey, chocolaty hazelnut brownies, especially since they’re not even particularly bad for you! Unlike traditional brownies, these treats contain almost…
Unilever Food Solutions Plate to Win’s winning burger recipe comes courtesy of Sandton Convention Centre’s senior chef, Sibusiso Mashinini. While many tasty traditional add-ons appear in this recipe, like fried onion rings and tomato and mushroom relish, Sibusiso’s original extras like the butternut crisp make this burger a real winner.
Roast beef with carrot, horseradish, duck fat potatoes & marrows is a mouth-watering and rich dinner that’s perfect for entertaining. The meat might take a little effort, but…
Paying tribute to our rainbow nation’s diversity, we asked locals to share memories of their traditional food cultures. This roasted pumpkin and bulgur wheat salad is inspired by the Tshivenda culture. For more great Heritage Day recipes, click here.
This Beef Wellington is just as good as your grandma’s recipe! In fact, it might even be better. Shhh… We won’t tell.
Sensational! But you have to work quickly once the figs start to caramelise. The caramel will set rock hard if left too long, so serve as soon as you are finished with the stacking.
Print Recipe Horlicks and caramel cake Serves: 10 Cooking Time: 50 mins + refrigeration Ingredients Sponge 250g butter, softened 250g castor sugar 100ml Horlicks (10ml [2 tsp] Horlicks powder with 100ml boiling water), cooled 300g cake flour 15ml (1 tbsp) baking powder pinch salt 5 large eggs 100g pecan nuts, chopped Icing 250g butter, softened
In South Africa, potjiekos (literally meaning ‘pot food’) has been part of South Africa’s heritage and culture for many centuries. Cooking food in a potjie, also known as a ‘phutu pot’, is, in itself, an occasion to be celebrated by all South African cultures, regardless of race. Imbizo Shisanyama or ‘Busy Corner’, as it is affectionately known, has taken this delicious and much-loved tradition to new heights with its rich South African impala potjie. Potjies are traditionally made around an open fire, preferably in the company of good friends or family celebrating memorable moments, with one or more potjies simmering…
Paying tribute to our rainbow nation’s diversity, we asked locals to share memories of their traditional food cultures. This aloe cocktail jellies with a twist of champagne and…