From the Ukhamba: Cooking with Umqombothi
A heritage ingredient, reimagined for the professional kitchen For centuries, umqombothi has been brewed and shared across South Africa — […]
recipes
The Table Bay’s Spiced Calamari Recipe by Chef Lindsay Venn
Recreate The Table Bay’s spiced calamari and bring Easter into your home Eating curried fish at Easter is a Western
Crispy Salt and Pepper Calamari with Wasabi Mayo and Chilli Soy
Chef Peter Robertson, Complex Executive Chef for Sun City, Created Summer Flavour with Nola by using Nola Original for the base of his Wasabi Mayo Sauce.
Spinach Orzo and Spiced Carrot Puree
We feature two elements from Chef James Khoza’s dish of ostrich fillet – the spinach orzo and spiced carrot puree that accompany the fillet.
Biltong Mousse, Crispy Onion Rings and Tomato Gazpacho
We feature executive chef of the Sandton Convention Centre Chef James Khoza’s recipe for Biltong Mousse, served with Crispy Onion Rings and Tomato Gazpacho.
Melktert with Basil Meringue
Chef Oscar Baard from the SA Culinary Olympic Team, uses South African cuisine as his inspiration for this dish of Melktert with Basil Meringue
Kale Pakora with Vade and Cracked Chickpeas
Dion Vengatass from the South African Culinary Olympic Team, used SA cuisine as inspiration for this dish of Kale Pakora with Vade and Cracked Chickpeas
Masterclass: Caesar Canapés
See how Chef Xanthos Giannokopoulos creates summer flavour with Nola by using Nola Reduced Oil Salad Dressing for these fresh and crunchy Caesar Canapés.
Gorgonzola Mousse with Witlof, Pear Jelly and Smoked Pear
This gorgeous creation from the One&Only Reaching for Young Stars competition comes from the Hurst Campus team and won best Witlof starter.
Tintswalo Atlantic Summer Quinoa Salad
This recipe for quinoa salad from Tintswalo Atlantic is packed with fresh summer fruits and vegetables, and proves that salads don’t need to be boring!
