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Two or three rusks and a hot drink can replace a meal, especially if the rusks are made from ingredients that are high in fibre, such as All Bran.
South Africans love fruitcake, especially very fruity ones. They are common during the Christmas season, but fruitcake lovers tend to bake and serve it throughout the year. This is one of our favourite fruitcake recipes: it consists mostly of fruit, is quite moist, and a bit spicy. It is a flexible recipe, so you can use your favourite fruits and flavours.
Aromatic and beautifully coloured, yellow rice is essential with bobotie and the perfect companion to chicken pie.
Pumpkin fritters are delightful, especially when served warm with crunchy cinnamon sugar. You can almost serve it as desert!
This very traditional "boerekos" vegetable dish has a unique combination of flavours.
The Summer Christmas Salad is made from fruit that is readily available during Christmas time in South Africa and New Zealand. The red, green and white colours suit the Christmas theme perfectly.
This delightful summer salad dressing can be used over almost any salad, or even fish or meat.
A fantastic Moroccan dish that combines the soft flavour of lamb with the unique, almost tangyness of pomegranate.
Nothing beats the smell and taste of freshly baked fruit Christmas mince pies, straight from the oven. This recipe uses homemade Fruit Mince, but you can also buy it at your supermarket.
Although you can buy Fruit Mince (used for Fruit Mince Pies) at a good supermarket, making your own is fun and more economical, and tastes better.
This dish is not traditional at all, but rather a fusion of South African and Italian flavours. You will want to have everything ready before you start, because once you got started, you'll need to work fast to prevent the lamb from overcooking.
This mince roll is a contemporary South African dish, rather than traditional. It is easy and fast to prepare, but is definitely not cooking out of a tin either!
A koeksister is gooey, sweet, syrupy and very sticky - crisp on the outside and soft inside. Biting into one can only be described as a taste-explosion! Koeksisters are often sold at South African flea markets and church fundraiser functions. Although sometimes misspelled as "koeksusters" (cake sisters), the name comes from the hissing sound it makes when the dough is dropped into boiling oil.
Pannekoek is similar to crepe. It should not be too thick, and is at it's best if covered in a layer of cinnamon-sugar. In a country that tends to get droughts, you celebrate rainfall – which is why South Africans love eating pancakes when its cold and raining. In fact, cold damp weather is know as pancake-weather. It should not confused with plaatkoekies (pikelets or Scottish pancakes).
Melktert is the stuff that dreams and memories are made of. Melktert (which means "milk tart") is a classic – and much loved – South African afternoon dessert and tea-time treat. Being a baked custard tart, flavoured with cinnamon, it is part of South Africa’s Dutch and Cape Malay culinary background. Each melktert baker has their own favourite recipe. Some prefer to bake it in a traditional puff pastry, while others use a slightly sweetened short crust pastry. We prefer the traditionally method but because a good puff pastry needs lots of skill and time, we take a shortcut and buy quality ready-made puff pastry that’s made with butter.
Game is a big thing in South-Africa, especially during the hunting season in the winter. Because game meat such as Springbok or Kudu is not available in New Zealand, this recipe uses deer venison.
Marietjie's mum was a master at making melt in the mouth beef. Jaco discovered it recently and now Marietjie's husband cooks her mum's speciality.
This delicately flavoured leg of lamb reminds of Greek-style lamb, but is traditional South African.
This is a rich stew made from lamb (mutton) and lots of tomato. Bredie is simmered slowly to allow the flavours of the meat and vegetables can combine. Bredie is usually made from mutton, and tend to have a dominant vegetable ingredient such as tomato, beans or pumpkin. 
Bobotie is a mild spicy dish made from minced meat and egg custard, served with yellow rice and a salad.It is a complex though well-balanced combination of flavours: sweet and fruity (sultanas, chutney, apricot jam and a wee bit of sugar), spicy (curry and turmeric), sour (vinegar) and salty (the meat).
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