INGREDIENTS Serves-4 800g good quality hake 250g fresh peas 250g black lentils 200ml cream 200ml milk 200ml white wine 3-4 … Continue Reading Pan Fried West Coast Hake, Peas, Bacon, Steamed Mussels
INGREDIENTS 500g Risotto Rice 100g Butter 1 Onion – (diced/finely chopped) 1 Garlic Clove – (diced/ finely chopped) 2 Thyme … Continue Reading Pumpkin Arancini Balls
INGREDIENTS 400g Good quality Gorgonzola 70g Caster Sugar 50 g Ginger preserve 6 just-ripe Pears, peeled 5 ginger Biscuits, crumbled … Continue Reading Red Wine Poached Pear, Gorgonzola, Ginger Biscuit Crumble, Ginger Preserve, Port Glaze
Lamb Rib Chop Korma, Saffron Potato, Char – Grilled Cauliflower, Mint Yoghurt, Coriander & Lime Chutney Lamb Rib Chop Korma
Change up your dinner routine with this juicy and tasty lamb recipes.
James Gaag, La Colombe’s Executive Chef, has already established a strong name for himself in the local and international restaurant … Continue Reading Chef James Gaag – La Colombe
INGREDIENTS: Veal Sweetbreads: 1kg cleaned veal sweetbreads, soaked 200g butter 3g salt 2 star anise 1 sprig rosemary 2 sprigs … Continue Reading Chipotle glazed Sweetbreads, wagyu and coriander
Barton G’s savory, buttery, lobster pop-tarts.
Easy, flavorful, rich and creamy mac and cheese!
Fish lovers, there is nothing quite like fresh grilled tuna.
If you cook, cook with passion or don’t cook at all. Experienced, passionate and a visionary in the culinary field, Tony … Continue Reading EXECUTIVE CHEF – TONY KOCKE, ZIMBALI RESORT
Duck breast is always a treat.
Sweet and Sour Tuna Steak with sesame seeds – a delicious way to cook fresh tuna!
This recipe is has been an evolving dish at VDL. I absolutely love the spices from Africa and tend to … Continue Reading North African Carrots & Beetroot with Butter Bean Hummus & Spiced Butter
Van der Linde – affectionately known by its customers and the locals in the area as VDL – has quickly … Continue Reading Van Der Linde – Changing the Linden Culinary Landscape
Mousse of White asparagus with green sauce
Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to … Continue Reading In the Kitchen with Adam Handling