Gigantic dolerite pillars of up to 120 meters are one of the famous features of the Camdeboo National Park. In fact, an estimated 100 000 people experience the splendour of it every year when they visit the Valley of Desolation. This national park is unique as it surrounds the town of Graaff-Reinet with the Nqweba Dam as central feature. This, of course, contributes to the number of activities to keep you occupied during your visit. Activities include fishing, boating, canoeing and windsurfing. The water also attracts a number of bird species and wildlife. Buffalo, gemsbok, black wildebeest, and springbok are…
We interviewed Top Chef contestant Kym Clement about her new restaurants, her future, her travels and her appearance on Top Chef. Tell us a little bit about yourself.…
If we’ve managed to coax you into portioning that chicken from our smoky, sticky big bird, we lure you in with any foodie’s favourite part of the bird – the oysters. These are faux oysters of course, but oh so delicious. Chicken oysters are the two small, oyster-shaped pieces of dark meat that lie on either side of a whole chicken’s backbone. Seeing as there are only two, use them together with some chopped thigh meat – go on, get frying! On the side Red onion tempura bites: Simply slice 1 – 2 red onions (2 might be better, they are…
We’re obsessed with these steamed chicken and prawn dumplings and we love that they are so quick and easy to make! Combine the raw chicken, raw prawn meat and fresh…
Print Recipe Guava and mint ice lollies Serves: 6 Cooking Time: 15 mins + 3 hrs, to freeze Ingredients 750ml (3 cups) guava juice 1 large guava, peeled, seeded and puréed 30ml (2 tbsp) honey small handful fresh mint leaves 6 stalks lemongrass Instructions 1 In a large jug, mix the juice, puréed guava and
These are the popsicle equivalent of the quintessential cocktail and are a perfect summer treat for adults.
Print Recipe Poached chicken and fig salad with Gorgonzola dressing Ingredients Salad 1L (4 cups) chicken stock 3 bay leaves 4 peppercorns 4 skinless chicken breasts 8 figs, quartered 1½ avocados, diced 60ml (¼ cup) pumpkin seeds, toasted 12 cucumber ribbons 1 spring onion, thinly sliced 80g fresh watercress Dressing 60g Gorgonzola 5ml (1 tsp)
Print Recipe Hazelnut and Nutella chocolate torte Serves: 12 Cooking Time: 1 hour and 15 minutes Ingredients BASE 50g hazelnuts, roasted 150g coconut biscuits 30ml (2 tbsp) cocoa powder 15ml (1 tbsp) icing sugar 70g butter CHOCOLATE TORTE FILLING 300g dark chocolate (70% cocoa solids), roughly chopped 80g butter 1/3 cup Nutella chocolate spread 60ml
A delightful recipe based on the traditional Afrikaans “Asynpoeding”. A real crowd pleaser, for sure!
Print Recipe Vegetarian dark chocolate fondant Serves: 4 Cooking Time: 30 mins Ingredients 250g 70% dark chocolate 250g butter 5 eggs 5 egg yolks 125g castor sugar 90g cake flour + extra, to dust dried biscuit crumbs, to serve Instructions 1 Preheat the oven to 180°C. Melt the chocolate and butter together in a double
If you have a plump whole bird that needs a little something, and you simply aren’t in the mood for chopping and portioning, we have the smokiest, stickiest glaze that won’t have people saying finger-licking good – they’ll be too busy doing it. The smoky, sticky big bird is all you’ll ever need again for a chicken crowd-pleaser. If you have the patience to pick this bird apart (and the willpower not to eat too much of it), it’ll be worth it! Try these tempura chicken oysters and bites for a delicious and crispy side.
Steve Maresch knows a thing or two about beef. If this is the first time you’ve heard of him, his award-winning restaurant The Local Grill is confirmation. Below…