Print Recipe Smoked snoek pâté with sesame mosbolletjie French toast and black cherry compote Serves: 4 – 6 Cooking Time: 45 minutes Ingredients SNOEK PÂTÉ 125g cream cheese, at room temperature 100g good-quality shop-bought mayonnaise juice of ½ lemon small handful fresh parsley, roughly chopped 100g smoked snoek, flaked salt and freshly ground black pepper,
Print Recipe The Wolfpack ostrich burger Serves: 4 Cooking Time: 1 hour and 30 minutes Ingredients 600g ostrich mince 15ml (1 tbsp) Dijon mustard 30ml (2 tbsp) fresh flat-leaf parsley, chopped Maldon Sea Salt and freshly ground black pepper, to taste a knob of butter 15ml (1 tbsp) onion, chopped 250g frozen blueberries 15ml (1
Print Recipe Cuvée Restaurant at Simonsig Estate’s ostrich neck bredie Serves: 4 Cooking Time: 3 hours + overnight to mature Ingredients 3 garlic cloves 2 onions 30ml (2 tbsp) olive or avocado oil 15ml (1 tbsp) butter 1kg ostrich neck pieces 10ml (2 tsp) sea salt 2,5ml (½ tsp) freshly ground black pepper 6 ripe
Crispy roasted crushed baby potatoes with lemon-pesto dressing is an incredibly tasty side dish made with simple ingredients and very little effort. If you want to pair these…
Print Recipe Glazed trout kebabs on a bed of bok choi Serves: 4 Cooking Time: 1 hour Ingredients GLAZE juice of 2 oranges juice of 1 lemon 60ml (¼ cup) soya sauce 60ml (¼ cup) honey 1 thumb ginger, peeled and grated 165ml (½ bottle) Striped Horse Lager 1 garlic clove, peeled and minced TROUT
Print Recipe Glühwein Serves: 6 Cooking Time: 30 mins Ingredients 1L (4 cups) orange juice 660ml (2 bottles) dark craft beer (we used Striped Horse Lager) 3 cloves + extra, to garnish 2 star anise + extra, to garnish 1 cinnamon stick + extra, to garnish 30ml (2 tbsp) sugar orange slices, to garnish (optional)
These honey and mustard sticky beef sausages are delicious! In this recipe, we even show you how to make your own flavoured honey! How to make your own flavoured…
Print Recipe Pasta bake with bacon, peas and roast butternut Serves: 6 – 8 Cooking Time: 1 hour 30 min Ingredients ROAST BUTTERNUT 100g butternut, diced 125ml (½ cup) olive oil 45ml (3 tbsp) fresh thyme, finely chopped 2 garlic cloves, finely chopped salt and freshly ground black pepper, to taste BÉCHAMEL SAUCE 125g unsalted